This cocktail is inspired by an appetizer I used to enjoy in Singapore: cucumber strips with sesame vinaigrette. Simple yet spectacular.

Bocaccio was a legendary venue, a 'Boite' in Barcelona, where my mentor, Paco Bretau, began his career. I’ve heard so many stories about this place, the epicenter of the 'Gauche divine,' that I decided to pay homage with this cocktail.

Like the skull figure representing death in the Day of the Dead, this cocktail embodies Mexican elegance and beauty with Mezcal. The burnt rosemary foam symbolizes the white skull mask traditionally worn by La Catrina.

With the arrival of spring, fresh fennel is found all over the Mediterranean, smelling like home to me. The combination of fennel and almond recalls the French Pastis and almond syrup, but we add freshness and a beautiful color with basil.

This cocktail captures the essence of a special moment. In summer, fig trees release their best aroma. We collect the leaves, blanch them, and macerate them with medium-complexity white rum, creating a base for a superior daiquiri.

This cocktail was born by pure chance. We were experimenting and stumbled upon this strange yet incredible combination. The song playing was 'Funky Cold Medina' by Tone Loc, hence the name.

A cocktail for serious drinkers. Grappa pairs perfectly with pear and cumin, added as a homemade liqueur. Parmesan adds a salty counterpoint.

Between August and November, mangoes reach their peak. This cocktail maximizes the fruit’s quality, enhanced with Sichuan pepper for an electric mouthfeel.

A year after our first version, we revisited the structure, removing the egg white for a lighter, summer-friendly drink with crushed ice.

Beta-ionone is a chemical compound with a characteristic violet fragrance. Surprisingly, both raspberries and nori seaweed contain it, creating an unexpected yet explosive flavor combination.

This cocktail with oriental notes features a gentle acidity from Yuzu, complemented by semi-sweet notes of green shiso leaf and honey.

Faced with the challenge of working with mustard, we designed a low-alcohol drink with personality. We macerate mustard in neutral alcohol for five days, then dilute it with water, sugar, and pineapple juice for a balanced result.

This was the first cocktail I created back in 2009. The combination of rhubarb and elderflower is common in France, inspired by a dish from the Michelin-starred restaurant Troisgros.

Our take on the little-known classic Twentieth Century. A cocktail that surprises with its unusual combination of cocoa and lemon. We reinterpret it with a mushroom distillate for depth and umami.

A cocktail inspired by Barcelona’s Barceloneta neighborhood, combining ingredients from different countries: Bonanto (Catalan herbal liqueur), Bourbon (the lost tourist), Amaro del Capo (the Italian sunbather), and fenugreek (the Indian community).

Inspired by the modern classic Trinidad Sour, named after the island where Angostura bitters are made. We reinterpret it with a local twist: Trinitat, a Barcelona neighborhood.

Years ago, we bought a book that changed bartending: 'Liquid Intelligence' by Dave Arnold. It included a recipe for gin infused with dehydrated purple cabbage. I worked on it and created a personal version of the classic Gin Fizz, combining earthy beet notes with floral elderflower.

Inspired by Violeta la Burra, a lady who, until her old age, visited Barcelona’s most iconic cocktail bars every night, selling roses and singing coplas for coins.