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Gerard Acereda

Signature cocktail
30 years
Industry experience
  • Carnyvore
    Pisco
    Homemade chili vodka
    Lime juice
    Passion fruit juice
    Papaya juice
    Strawberry puree
    Carnivorous flower
    Sichuan bud
    Granulated cane sugar
  • Carnyvore
    Pisco
    Homemade chili vodka
    Lime juice
    Passion fruit juice
    Papaya juice
    Strawberry puree
    Carnivorous flower
    Sichuan bud
    Granulated cane sugar

Bar codex by Gerard Acereda

One day you just start to perceive the bar as your house.

Maintain the customer’s honor no matter whether they are present or absent.

To succeed in the bar industry, a bartender needs to empathise with the customer and be a part of his experience.

The main thing I expect from my subordinates is to have the same enthusiasm they had on the first day in our bar.

The moment a bartender can become a bar manager comes when one begins to see the bar with different eyes, thanks to experience, time and professionalism.

Never use a customer’s name without express permission.

Talking about Dry Martini, we had the great master — the creator Mr. Carbonell. So we always try to respect his philosophy and savoir faire.

Venerate> the customer’s tastes.

When it comes to mixing Dry Martini, we need more accuracy than ever, so much that the person who prepares it is the most experienced in the bar at the moment, usually the bar manager.

Media is the voice of our creations.

Art of shake by Gerard Acereda

Art of shake by Gerard Acereda

Try Carnyvore cocktail by Gerard Acereda

Try Carnyvore cocktail by Gerard Acereda

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