Kastro trips 🇪🇸
Recently I have been on a trip, an adventure of sorts! For a little over a month long I lived in the heart of Barcelona. Learning all about the art of making cocktails at the European bartending school. I aimed to expand my knowledge and understanding of the flavours, spirits, and the balance of flavour that is ever so important for cocktails and spirits. I also wanted to understand the importance of the history behind every type of spirit Including Vodka. Furthermore, I also intended to better understand the role of a bartender and the best techniques when producing cocktails. This was in order to be aware of the wants and needs of the customers and how to best put together my own Kastro Cocktails. The course is designed to ensure that each student receives the best possible training and education, enabling them to become a knowledgeable, efficient, and highly skilled, bartender.
In the first week we learned all about the basics from the bar equipment such as jiggers, muddlers, and shakers too the fermentation and distillation process. It was very interesting to understand the complexity that goes into making every delicious drink and how that then could corelate with the production and the direction of Kastro. Did you know that the commercial distillation production of liquor began around the 8th century in the Arabic part of the world. However, at this time the distilled product was used for medicinal purposes mainly. It wasn’t till the 12th century that alchemists in Italy and Europe on their quest for ‘Aqua Vita’ or the water of life began to crate burned wine or brandy. Which they made by heating up wine which increased the ABV turning it into a spirit. The thought of turning a thing into something is similar to how I came up with the three Kastro flavours. Soon to be four so keep an eye out.
The history of Vodka isn’t as clear cut as the history of Brandy or Gin. However, there are two versions the polish and the Russian history. The polish was the first to use the term Vodka. Although the crystal-clear pure product we think of today came from Russia. The name originally for this product was ‘Zhiznennia Voda’ which means ‘the water of life’ which became very popular in the 18th century.
So, in true EBS fashion we had to go out to try all the vodka cocktails we learned and see how much ‘life’ they would give me and the amazing group of guys I had met in the last few days. That weekend we went out and I tried every vodka-based cocktail I could from a White Russian to a Cosmopolitan to a classic 007 Vesper Martini shaken not stirred. This first weekend I learned that the Vesper Martini was not my favourite but a woo woo or a French martini with fresh pineapple became a dirty pleasure of mine. Some of the bars we went too in this first week included Creps al born, Farola and Pax 49. All three had their own feel and style which I loved. Creps was originally a creps and dessert bar which was transformed into a rum bar which still kept its original function as a dessert bar. Pax 49 was the more creative bar where bartenders let their own juices flow and the party was always bumping!
Farola was born from the intention of several bartenders and cocktail experts who wanted to unify the concept of the Italian aperitif, common to the Spanish tradition. The cocktails are accompanied by a special appetizer or tapas for that cocktail… ideas?
In school at EBS we got to meet some of the bartenders and head barmen from each of these three bars plus an extra bar which was voted the best bar in the world in 2022. The name of the bar is Paradiso. The Speakeasy-style Cocktail Bar is accessed through a retro-style fridge door inside a Pastrami Bar. The bar offers some of the most creative and tasty cocktails in Barcelona. Going to this bar really sparked up some of the possibilities and ideas for new mixes and products for kastro in the future. Even going as far as sparking ideas for how I would like a Kastro venue to look or feel in the future. So, remember that when we eventually do have our own venue because this place really inspired me and my ideas.