Let's start at the beginning

How did your journey in mixology unfold?

I started in my home of the Canary Islands, but with limited opportunities in the cocktail scene there, I headed to London. That city became my cocktail classroom, especially at The Ned, where I really got my foundation in the classics. Madrid was my next challenge. Working with Eme Otero at La Tuerta Funky Castizo was next level. He won the prestigious Bacardi Legacy Spain, competed in the global finals, and with his vision, opened the doors for me to creative mixology. Then Thailand caught my eye with its bar scene exploding like Mexico's right now.

The concept of Sin & Desire is pretty bold

What's the story there?

Think of SEEN's light, tropical South American-Asian feel, then flip it completely. SIN was our chance to create something totally different — exclusive and dark. Even getting there is part of the experience. Picture this: a completely black entrance, floor lights leading the way, building this sense of mystery. Then boom — you're in this dramatic new world. The drinks had to match that energy, so we went all out with premium ingredients and techniques that play into that feeling of indulgence. Every detail, from the cocktails to the service, ties back to that sense of desire and exclusivity.

Everyone's talking about Sober Sips

What inspired this move?

The inspiration is really about how people's lifestyles are evolving — more and more are choosing not to drink but still want to be part of the social experience. We wanted everyone in a group to have something special, no one left sipping a boring drink. Let's be honest about traditional mocktails — they're often overpriced, sugary, colourful mixes without much thought behind them. But here's the interesting part: despite being so basic, they were flying off our menu, consistently topping our sales charts. That's when we knew we had to take it further.

With Sober Sips, we're creating non-alcoholic drinks that stand shoulder to shoulder with their alcoholic cousins. Same premium ingredients, same sophisticated techniques, same attention to detail. It's about giving people a proper drinking experience that just happens to be alcohol-free.

How do you get non-alcoholic drinks to taste as good as the real deal?

I treat each Sober Sips exactly like I would a cocktail — it's all about building layers and integrating flavours. The game-changer was finding Sober Spirits from France. Their 0% alcohol products are incredible, tasting just as good as the real thing. Here's something surprising: between these products and our other premium ingredients, the alcohol-free version can actually cost more to make than the original!

It's not just about ingredients though. Each drink needs extensive experimentation to get the flavours and textures just right. We use techniques like infusions and ingredient clarification to build that complexity you'd expect from a traditional cocktail. Every step is about ensuring Sober Sips deliver that full, satisfying experience, even without the alcohol. These ingredients aren't just high quality — they're unique, and that's what makes the difference.

What's your all-time favourite cocktail?

The Paloma, hands down. Sometimes simplicity is everything. The sweet hit of agave, that grapefruit tang, the way good tequila brings it all together. A great cocktail, for me, is one that invites you to keep coming back for more without overwhelming your senses, and the Paloma does exactly that. That's why it's my favourite — I can enjoy it round after round.

Then, there's the "Adonis", particularly the "Viejisimo Adonis" at Madrid's 1862 Dry Bar, where they use Amontillado VORS, sweet vermouth based on Jerez wine and the East India Cream. This cocktail offers an intricate, savoury profile that's unlike any other.

Give us your Paloma secrets

Love this one because it's so approachable but still delivers. Here's my take:

• 60 ml blanco tequila
• 25 ml grapefruit juice (fresh makes all the difference)
• 15 ml lime juice
• 10 ml organic agave syrup (grab it from your supermarket)
• Top with grapefruit soda
• A pinch of salt

Pro tip? Skip the salt rim and add it straight to the drink — it brings everything together better. You can blend it, shake it, build it in the glass. The Paloma's pretty forgiving that way. Just keep your ingredients fresh and hit that sweet-sour-salt balance.