• COCKTAIL BAR The Anglo-Saxon afternoon is here to stay

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They say that everything is already invented.

It is difficult to be original within the prevailing uniformity of globalization.

Successful formulas are reproduced from one city to another.

Especially in such a lively capital, where openings proliferate like mushrooms.

But

Luis Inchaurraga

(Buenos Aires, Argentina, 1977) has not wanted to drink from trends.

Perhaps for this reason, he has won the title of

best

bartender

in Spain

in the latest edition of the prestigious World Class Competition.

This Argentine proposes an

anti bar

.

"You don't come here to have a drink," he warns.

At least, not as it is conceived in any bar.

In fact, the best-known labels are not on display, but

very exclusive bottles

whose sips

are worth gold

.

To get to the place you have to be very open, have a curious mind and dare to try.

"Be willing, for example, to

take a drink with your hands

."

CLANDESTINE EXPERIENCE

The 'bartender', giving one of his sessions in the ephemeral cocktail bar.AyC

The location, on Calle Téllez, is sent minutes before the experience and it is even difficult to get to this clandestine door, reminiscent of the

speakeasy

of

the days of Prohibition

.

"I discovered such a unique space a year and a half ago, and I conceived it as a workshop to value cocktails," recalls the barman.

He started in this kind of laboratory after confinement, when he was shaking his mental shaker, giving

courses to inspire colleagues

and trying interesting mixes.

"The school became a multi-space called

Mixolosence

. We made a 20-course pairing menu that worked so well that I decided to open it up to people who had nothing to do with it, but would be excited about a different plan."

Diego Cabrera, his Argentine colleague, also gives workshops in this 'laboratory'. AyC

No restaurant, no bar.

Not even cocktails.

"It

's ephemeral mixology

. People access by signing up through the website, with a very small group, to be able to serve them well, by

appointment

", explains the

bartender

.

They arrive ready to enjoy emotional experiences through a cocktail.

"We welcome them with a very special glass of champagne and we explain to them what we are not, so

that no one thinks that they are going out for a few drinks"

.

It doesn't have schedules.

"It's a space that opens once a month. Sometimes twice. Others three. For very special people who want to open their senses, because

everything that is tried here is strange

, different. There will be things that you like more and others less, but the important thing is to open up to the ritual".

WHAT IS PROVEN?

Detail of the cocktails that Inchaurraga makes, conceived as snacks that are drunk.AyC

Smoked tea with an air of Cardhu malt whiskey and harmonized with black pork sobrassada and a touch of honeyed buckwheat.

The reinvention of a historic cocktail, the American Cobbler, which made the straw fashionable worldwide, but with sherry, orange mashed with sugar and a little ice, which appears

infused in a spectacular glass with Iberian ham

.

They are some of the cocktails to taste, understood as

liquid bites

.

"Today, because another day will be different."

He admits that when it comes to mixing he always bases himself on the classics, although he draws from his top hat all the creativity that a signature drink allows him.

A Bloody Mary that looks like a baptism or a Tanqueray Nº Ten perfume to spray on the final result.

"Sometimes, I propose that

the same cocktail be taken in two different ways

, and that way you can see how it changes on the palate."

A CRAZY IDEA

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At first I thought this was all crazy, he admits.

"That it was going to be too

heavy

for people. But, if you think about it, when you are in a Michelin star, you are willing to do anything, to the suggestions that they tell you. The cocktail bar has fallen by the wayside and I would like to change that We

intend that in this dynamic place it be the other way around, that the

cocktail is the vehicle through which the pairing runs

.

The price of clandestine meetings is 150 euros per person, lasting two and a half hours and with six drinks passes.

"Some people have come back, it's a very personalized service."

The next thing is a

vintage

drinks menu

,

"without distorting the concept."

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