Giacomo Giannotti presents Barcelona’s cocktail trends 2018

Giacomo Giannotti is a shining star on the Barcelona’s bar scene. Bar manager in Paradiso.

Vodka, pimento dram liqueur, peach liqueur, angostura bitters and homemade tonka bean syrup.

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Cognac, gentian, elderflower liqueur, apple cider and homemade apple & rhubarb ketchup.

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Bourbon, sake, campari, orange juice and truffle oil.

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Homemade peanut butter-washed rum, pimento dram liqueur, maple syrup, grapefruit and lime juices.

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London dry gin, italicus, lavender honey, lemon juice and passion fruit juice.

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Photo: Hans Geel