As part of our new collaboration with Drytering – DRY MARTINI by Javier de las Muelas, the leading company in mixology and the creation of unique experiences through cocktails in Barcelona, we had the opportunity to interview Nicolás Prevedi, one of its talented mixologists.
In this interview, Nicolás shares with us the details of his professional career and reveals the secrets of the best cocktails.
His beginnings
How did you get started in the world of mixology?
My journey in mixology began six years ago when I moved from Italy to Barcelona. t was a radical change because in Italy I worked as a warehouse boy. When I arrived in Barcelona, I decided to follow my passion and enrolled in a course at the European Bartenders School. This was the turning point where I really immersed myself in the world of bartending. Barcelona gave me the perfect environment to refocus and pursue what I amreally passionate about.
What inspired you to become a mixologist?
I have always been fascinated by mixology, but I never dared to try it until I came to Barcelona. The city’s vibrant culture and food scene inspired me to take the leap. Barcelona has a unique energy that drives you to follow your dreams, and it was here that I found the courage and opportunity to become a mixologist.
His career at Drytering
How long have you worked at Drytering?
I have been working at Drytering for more than two years and it has been an incredible experience.
What is a typical working day like for you at Drytering?
Organization is the key to our work. Every day starts with meticulous preparation of all the materials needed to assemble our bars. During the service, we maintain a high level of professionalism. Our smiles and the quality of the products we offer are essential to achieve excellence and ensure the satisfaction of our customers.
What do you enjoy most about working here?
Without a doubt, what I enjoy most is the camaraderie with my colleagues during service. Working together to provide our customers with an unique experience and seeing their happy faces when they leave is the best reward.
Can you share any memorable experiences or anecdotes from working with the Drytering team?
One of the most memorable experiences was working at Camp Nou during El Clasico. The energy of the stadium and the excitement of the event created an unforgettable atmosphere. Serving cocktails in such an iconic setting was truly a dream come true.
What kind of experience do you want to offer your customers?
We strive to offer a unique experience based on our professionalism and the high quality of our products. We want each client to feel that they have experienced something special and exclusive by choosing our services.
The relationship between creativity and cocktail development.
How would you describe your mixology style?
My style combines the classic with the modern. I like to respect the traditions of classic cocktail making while incorporating contemporary touches that bring freshness and novelty to each creation.
Where do you find inspiration for your creations?
I find inspiration in the history of cocktail making. I love reading old books and learning about the techniques and recipes that defined mixology in its early days. This historical foundation allows me to innovate with a deep respect for the origins of the art.
Can you tell us about a cocktail you’ve created and the process behind it?
On a daily basis, new creations emerge from conversations with customers. I often start with a classic cocktail as a base and adapt it to the client’s tastes and desires. This customization process ensures that each cocktail is unique and satisfying.
Is there a cocktail on the menu that you consider to be your favorite or most representative of Drytering?
Without a doubt, my favorite is the Dry Martini. It is the king of all cocktails, a drink that embodies elegance and sophistication.
Trends in mixology
What current trends in mixology do you find most interesting?
I am fascinated by the constant search for new products and distillates to update our options. Also, new production methods are revolutionizing the way we understand and prepare cocktails.
What advice would you give to someone who wants to start in the world of mixology?
I would tell them to take the plunge and enjoy this fantastic world. There is no need to be afraid; it is an experience to be fully enjoyed.
What cocktails would you recommend to someone who wants to experiment at home?
I would recommend starting with classic and simple cocktails like a Gimlet, Margarita or a refreshing Daiquiri. They are delicious and don’t require complicated ingredients.
What ingredients do you think are essential for a good home bar?
It is essential to have good distillates, which do not have to be expensive. Fresh fruit also makes a big difference in the quality of home cocktails.
Nicolás ends the interview by inviting everyone to try the Dry Martini experience. “It’s really something not to be missed,” he says. With his passion for mixology and dedication to delivering exceptional experiences, Nicolás Prevedi and his team at Drytering continue to elevate the art of cocktail making in Barcelona.
