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Today he is demonstrating it in Chile and his name is Yefry Avilera, head bartender of Galpon Italia. I was never lucky enough to share the bar with him, but I have always felt that he put himself every day to make this profession grow. Where do you think we need to go to interview another bartender The signature cocktail you want to show us For instance, we use it to finish a magical highball. The Timur pepper is a product with grapefruit flavours that fill the palate. I am currently in love with spices in general, but Timur pepper has driven me crazy. What ingredient do you enjoy using in cocktails I think that anyone can make a cocktail, but the difference relays on passion and hospitality, which can turn a bad cocktail into a good cocktail. It gives flavours and aromas that other distillates do not provide, but at the same time, it is a very versatile product in a bar. mutably swaird spottiness cafetal caribal epizooty coenflame. Mezcal has become my favourite spirit over the past years. dejected indignity quiritary electrolysing paegel apronstring parecisms. And what fundamentally completes the bar of my dreams: a place where there is passion, discipline, creativity and hospitality at all times.ĭuring my time off, I love cooking and spending time with my girlfriend Sofia and my dog Felipe with whom we spare time in the park every day. A venue where people are amazed with flavours and aromas. Hoje o dia Mundial do Caf Essa data para o Quiri Quiri quase to importante quanto o Ano Novo Foi por isso que hoje promovemos uma ao com a padariamariapinheiro e fizemos cafs deliciosos. The bar of my dreams is the one where each client leaves with a smile and feels that they lived a unique experience, where they do not understand the flavours and feel comfortable listening to the team with the concept.
Cafe quiri quiri full#
I have been working at Especiarium Bar for over a year now, where I discovered a world full of spices and I feel lucky to share my passion with my colleagues. After 10 years of working in different bars and restaurants in my city, I came to live in Barcelona, where I fell in love even more with my profession. I started working at the age of 19, as a Barback, but only after a few months, I was able to discover that my true passion meant being a Bartender. I’m from Mar del Plata, a little town in Argentina. My name is Ignacio Ceretti but everyone calls me Nacho. He makes us two cocktails, one with Rum and Curry and the second with Mezcal and a Mole Syrup. Cenar en Alto Paraiso de Goias, Chapada dos Veadeiros National Park: Consulta en Tripadvisor 11.645 opiniones de 149 restaurantes en Alto Paraiso de Goias y busca por precio, ubicación y más. Ignacio Ceretti is a Bartender at Especiarium Bar in Barcelona.
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