Sapelly cocktails

Barcelona has a new reference when we have to talk about cocktails... or about mixology, as now it is said. It is Sapelly.

With Alessandro Martino commanding the bar, this littlle space of Eixample quarter must be followed.

To start, the evening of the opening, Alessandro prepared three cocktails that made me be curious: the most usual is to drink one, but the first one made to wish to taste the second one, and the second one drove to the third one.

There was a cocktail made with brandy and rhum (and some other ingredients) that was an homage to Jerry Thomas, known because of his task at Speakeasy, who made popular a similar cocktail. In this place, during the Prohibition it was quite popular to serve cocktails as punch, because it was a quite fast way to serve drinks. Remember that, in this time, police forces entered where they though there were serving alcohol, so it was no much time to loose preparing drinks. I did not know the story, but Alessandro made a quick masterclass.

Refreshing was a cocktail based on vodka, Aperol, bergamot and mix sour (made with pink grapefruit and orange).

To be able to get home, the third cocktail of the evening was a non alcoholic one made with pineapple, pink grapefruit and a homemade syrup of cinnamon and cardamom.
 

I hope Sapelly has a long life!