Andrea Pagliarini is the Senior Bartender at Paradiso, a renowned speakeasy-style cocktail bar in Barcelona that recently claimed the 10th spot at the World’s 50 Best Bars Awards. Known for its innovative approach to mixology, Paradiso has become a beacon of creativity and excellence in the cocktail world. In this insightful interview with London Spirits Competition, Pagliarini delves into his journey as a bartender, his unique approach to crafting cocktails, and the sustainable practices that are integral to Paradiso's philosophy. He also shares his thoughts on the evolving cocktail trends and how he continues to inspire his team.

What is the most unique cocktail you’ve ever created, and what inspired it?

The most unique cocktail I’ve ever created was for this year’s Flor de Caña Challenge. The goal was to use solar energy in the process, so I incorporated a solar panel into the presentation. With its energy and magnetic features, I served a flying cocktail. The drink itself was crafted entirely from winter melon—using the seeds for sweetness and the skin for a sour note.

Image: Andrea Pagliarini’s flying cocktail at the Flor de Caña Challenge (source)

How does Paradiso incorporate sustainable practices in its cocktail program?

Sustainability is one of Paradiso’s core values. We love collaborating with local artists and sourcing local ingredients. We also strive to give a second life to materials that might otherwise go to waste. Our Sustainable Lab is where these ideas come to life, ensuring sustainability is at the heart of our cocktail program.

Also read: Everleaf's Journey: How Paul Mathew Blends Botany, Sustainability, and Flavour

Paradiso has gained international acclaim. What does this mean for your work, and how do you maintain such high standards?

Awards are always the final step in a journey of hard work. For us, passion and dedication are the keys to success. Our team of over 50 people shares the same goal, and many of us have been working together for a long time. At Paradiso, we believe in constant growth and skill development. From participating in masterclasses to learning through daily service, everyone has opportunities to improve. It’s a win-win situation—for both the team and Paradiso as a whole.

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What’s your personal philosophy when it comes to crafting cocktails?

Experimentation is at the heart of my approach. I love creating new things and often spend hours in our lab just to understand how an ingredient works—I guess you could say I’m a bit of a nerd. Recently, I’ve been focusing on crafting cocktails with only one or two ingredients, using innovative techniques to uncover unique and unexpected flavors.

What is the most unconventional ingredient you’ve worked with, and how did you use it?

I’ve always enjoyed working with unusual ingredients. For example, I’ve experimented with breaking down wood using enzymes and even soaking a book in butter to capture its essence. While many people believe “less is more,” I agree—but I also think true skill lies in making complex creations appear simple to the customer. It’s about delivering an extraordinary experience without overwhelming them with technical bartender details.

As a Senior Bartender, what is your approach to mentoring newer bartenders?

I’ve been at Paradiso for three years now. When I started, I was the youngest on the team, and I was always encouraged to give my best and strive for more. It’s exciting to have new people join the team because they bring fresh ideas and perspectives. Becoming a bartender is a long journey, which is why patience is key. Hard work and perseverance are essential, and I believe anyone can achieve great things with dedication. As a senior bartender, my goal is to motivate others just as I was motivated when I first started.

Image: Andrea Pagliarini at Paradiso (source)

What’s your prediction for the next big trend in cocktails, and how do you prepare for it?

Every year, new trends emerge—first it was gin, and now it’s mezcal. For me, however, the focus is shifting more towards studying raw ingredients and flavors. In fact, many cocktails could work just as well without alcohol. While I don’t think this trend will take off immediately, I’m confident that non-alcoholic cocktails will gain more recognition and appreciation in the future.

Also read: The Rise and Rise of Mindful Drinking: Non-Alcoholic Beverages Take Center Stage

What has been the most transformative experience in your bartending career so far?

Starting to work at Paradiso has undoubtedly been life-changing for me. Before that, I worked at 'Shake' in San Benedetto del Tronto, where we hosted events with international bars. It was during one of these events that I met Giacomo Giannotti, the owner of Paradiso. I’m forever grateful to him for giving me the opportunity to join his team at just 19 years old. Working alongside him has been, and continues to be, an incredible source of inspiration.

Header image sourced from Andrea Pagliarini’s Instagram

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