Mumbai, July 2024: Bodily, we’re in a beloved speakeasy in Worli Koliwada. However there’s somebody totally different accountable for cocktails at present and their enthusiasm is as electrifying as it’s transportive. The stage is about to whisk us away someplace new – or, extra particularly, to a luxurious bar in Barcelona’s El Born neighbourhood. The mixologists mesmerise us with philosophies and legends that impressed their liquid creations. They serve us wonderful concoctions in inventive receptacles, a few of which gentle up and alter color. Throughout the area, the conversations movement as easily because the libations. In any case, the craftsmen behind the bar are merely residing as much as the title of their institution – Paradiso.
The Barcelona speakeasy, which topped the checklist of World’s 50 Finest Bars in 2022, not too long ago took over Slink and Bardot in Mumbai for 2 nights. In contrast to friends at Paradiso’s unique location, metropolis of us didn’t have the prospect to undergo the fridge of a pastrami store with a view to attain the divine delights inside. Nonetheless, they did get to style cocktails from the “Mysteries of the World” menu, which have been expertly concocted by Andrea Pagliarini (Senior Bartender at Paradiso) and Matteo Ciarpaglini (Head Of Paradiso Lab).
The Messenja cocktail. Photograph Credit score: Paradiso
The Atlantis-inspired ‘Atlantide’ was served in a surprising wave-like bowl topped with a gold coin, echoing the motifs of sea and wealth. The ‘Revival Negroni,’ which paid homage to the flexibility of mushrooms, arrived in a coated glass formed to resemble the topic. The dazzling concoction appeared to alter color – in a nod to the enigmatic fluidity of the fungi. The ‘Messenja’, derived from the Japanese phrase for messenger, celebrated the Asian roots of its components with a small glass “snake head” hooked up to the glass. Surprise, storytelling and finesse outlined not simply the drinks, however the expertise. Maybe it’s higher described by Andrea: “Paradiso is a magical place. Its method is basically enjoyable, however actually targeted too.” Listed below are edited excerpts from our full dialog with Andrea and Matteo:
L-R: Matteo Ciarpaglini (Head Of Paradiso Lab) and Andrea Pagliarini (Senior Bartender) took over the bar at Slink and Bardot.
What’s your favorite half about your career? What makes it really feel rewarding?
Matteo: I might say it’s the artistic half. Creativity is without doubt one of the core values of Paradiso [hospitality and sustainability are the other two]. We’re all the time attempting to develop new tasks. This can be very fascinating. We’re always pushing the boundaries and creating not simply new cocktails, however new sensorial experiences. When individuals come to our bar, we wish them to be wowed. We wish to ship one thing surprising. For instance, cocktails that start to glow, garnishes that begin to fly, and so forth. I am additionally very grateful to be working with a crew who’s deeply concerned with the tasks. I used to be there when Paradiso Lab was established. At first, there have been solely two of us and now we’re a gaggle of seven.
Whereas curating an general cocktail expertise, what do you are feeling is essential aside from the drinks?
Andrea: For me, a bar expertise isn’t solely concerning the drinks. At Paradiso, the ambiance is kind of essential and there are numerous features affecting it. Personally, the journey that led me to turning into a bartender at Paradiso was a protracted one and it has helped me perceive all of the totally different components that contribute to the expertise. Paradiso Lab, which is helmed by Matteo, is the center and soul of the manufacturing of the bar. However everybody has a task to play. As an example, as a waiter, one has to work in a short time and learn to handle the gang as soon as inside. The cooks within the kitchen will see to the gastronomy. As a bartender, I’ve to focus utterly on caring for the shopper. Aside from making their drinks effectively, you must welcome them, construct a relationship with them and repair any issues immediately.
Even the doorman has a task. Actually, the doorman is definitely probably the most essential figures at Paradiso. We often have lengthy traces and other people can get impatient and annoyed. It may very well be raining, or it may very well be scorching, and so they simply wish to get inside. The doorman has to softly clarify the identical factor hundreds of instances to everybody within the queue. He has to make sure they’re snug and it’s not all the time simple. We’re very fortunate as a result of our doorman, Joaquin, is wonderful.
Inside Paradiso Barcelona
What facet of those takeovers and collaborations do you take pleasure in?
Andrea: It is our [mine and Matteo’s] first time in India. Earlier than us, different individuals from the Paradiso crew have visited the nation. For me, coming to Mumbai for an occasion like this, could be very totally different, even in case you simply discuss gastronomy – it’s wonderful. I am keen on Asian meals, so I’m having fun with the sturdy flavours and use of spices right here.
Matteo: It isn’t simply gastronomy, it is a complete new tradition. While you journey to a brand new nation, you are assembly individuals and discovering new traditions. I feel such collaborations give us rather a lot. You will have a greater understanding not simply of your work, however of the world.
Are you taking again any inspirations and/ or components from Mumbai?
Matteo: The straightforward reply is spices, in fact. However there’s one other thought I am desirous to be taught extra about. We now have been speaking to cooks right here and so they launched us to the idea of Ayurveda and the way it’s utilized in foods and drinks. That’s positively one thing I wish to analysis after I get the prospect.
Andrea: I’ll realise what has impressed me solely as soon as I return to Barcelona. An analogous factor occurred after I travelled to Japan. I did plenty of exploration whereas I used to be there. As soon as I bought again residence and I used to be contained in the lab, with the doorways closed, concepts began coming again to me. I discovered myself considering in another way due to my experiences in Japan. So, all I can say is that one thing goes to occur when it comes to new cocktails or flavours [inspired by my trip].
In the event you needed to give one piece of recommendation to individuals desirous to attempt new cocktails, what wouldn’t it be?
Matteo: I might advise them to go to a world cocktail bar and hearken to their bartender. I feel there is no one higher to information you in your journey. Any good bartender has to know the tastes of the purchasers. They’ll accordingly present you what to begin with, which dishes to pair with the drinks, when is the correct time to order, and so forth. And you would need to go and do that many instances to know and recognize the expertise correctly.
Andrea: I agree with Matteo. That is among the finest issues you are able to do whereas attempting one thing new. It’s also useful to take a seat on the counter. Perhaps you may ask your bartender to make one thing particular for you. Or you may ask them inquiries to be taught extra. Whether or not the bartender is shy or talkative as an individual, I am positive they are going to reply you as a result of they’ve a ardour for what they’re doing – that is why they’re behind the bar.
