Cocktail Daily – Nixtamil, The Spoon | Sips, Barcelona

Located in Barcelona’s Eixample district, Sips Drinkery House was founded in 2021 by Italian bartender Simone Caporale and Spanish bartender Marc Álvarez. Caporale previously worked at Artesian in London's The Langham hotel, while Álvarez oversaw beverage development and operations for chef Albert Adrià's elBarri restaurant group.

Drawing on their backgrounds in international bartending and fine dining, the duo quickly established Sips as one of the world's most talked-about cocktail destinations. The bar claimed the No. 1 position on The World's 50 Best Bars list in 2023 and ranked No. 16 in 2026.

One of the first things that stands out upon entering Sips is its unconventional layout. The space is relatively compact, yet instead of a traditional long bar separating bartenders from guests, the working area is arranged around a central island. Despite its modest size, the station is remarkably functional, making efficient use of the available space while accommodating more seating and allowing bartenders to move freely among guests.

The arrangement also changes the social dynamic. Without a conventional counter acting as a barrier, bartenders can approach guests directly, introduce drinks, and deliver service in a more open, conversational setting.

During the visit, the team's warm hospitality and professionalism were particularly memorable. Even with the bar operating at high capacity, service remained attentive and well-organized. Its popularity is equally apparent outside, where guests without reservations may find themselves waiting in line. Nevertheless, the quality of the drinks and hospitality makes the experience worth the wait.

What makes Sips distinctive is not simply its use of unconventional techniques, but the attention given to how a cocktail is presented, handled, and ultimately enjoyed. Classic drinks remain an important foundation, yet the menu frequently moves beyond familiar formulas through unexpected ingredients, inventive preparations, and alternative ways of drinking.

Two cocktails from the 2026 menu, Nixtamil and The Spoon, demonstrate these different approaches. Nixtamil revisits the Old Fashioned through corn, Mexican mole, and miso, introducing a separate fruit component that changes the tasting sequence. The Spoon combines brandy, umeshu, carrot, and Korean fermented condiments in a specially designed spoon-shaped vessel. Both are visually striking, but their presentations are closely connected to the drinks themselves.

Nixtamil

Bourbon Whiskey / Corn Distillate / Mole / White Cacao / Miso

Described on the menu as "An Ancestral Old Fashioned," Nixtamil reimagines the familiar whiskey cocktail through ingredients associated with longstanding culinary traditions.

Its name and emphasis on corn evoke nixtamalization, an ancient Mesoamerican technique in which corn is treated with an alkaline solution, traditionally limewater, before being washed and ground into masa for foods such as tortillas. Although Sips has not explicitly identified this process as the inspiration behind the name, the combination of corn and mole creates a clear connection to Mexican culinary heritage.

Bourbon provides the foundation, with corn distillate reinforcing the grain character already associated with American whiskey. Mole introduces a more complex culinary dimension. A diverse family of Mexican sauces, mole can incorporate ingredients such as chillies, spices, nuts, and other components, depending on the recipe.

Combined with white cacao and miso, these elements expand the traditional Old Fashioned framework beyond its usual balance of spirit, sweetness, and bitterness. Toasted notes, spice, and fermented umami become part of the composition.

The presentation is just as memorable as the ingredients.

Inside the glass, an amber-coloured cocktail surrounds a large block of clear ice. Resting above it is a circular mirrored disc, decorated with a deep-red fruit concentrate spelling out SIPS.

Rather than immediately drinking from the glass, the experience begins with tasting the tart fruit concentrate from the mirror. The disc is then removed to reveal the whiskey-based cocktail underneath.

This theatrical detail serves a purpose beyond visual impact. By separating the fruit concentrate from the drink, Sips introduces acidity before the bourbon, corn, mole, cacao, and miso come into play. The ingredients are experienced in sequence rather than simply blended together, making the order of tasting an intentional part of the cocktail's design.

Tasting Notes

Aroma: Bourbon provides a foundation of grain and oak, while corn, cacao, and mole introduce toasted characteristics and a more complex spice profile.

Palate: The red fruit concentrate introduces a bright acidic contrast before the whiskey-and-corn-based cocktail takes over. Mole, white cacao, and miso add layers of spice, cacao, and savoury umami, extending the flavour profile beyond the familiar sweet-bitter balance of a classic Old Fashioned.

Finish: Oak from the whiskey meets cacao, spice, and fermented savoury elements, creating a finish with a distinctly culinary dimension rather than relying solely on the traditional interplay of spirit and bitters.

Overall: Nixtamil is a thoughtfully constructed Old Fashioned variation with a distinctive visual identity. Its appeal goes beyond the novelty of its ingredients. By separating the fruit concentrate from the cocktail and introducing a deliberate tasting sequence, Sips brings together presentation, flavour, and interaction in a cohesive experience.

The Spoon

Torres Brandy / Umeshu / Carrot / Gochujang / Doenjang

Where Nixtamil begins with a classic cocktail, The Spoon takes a more culinary approach, translating an unusual combination of food ingredients into a drink.

Its menu description, "An Unexpected Scoop: Umami & Unconventional," captures the concept: an unexpected spoon-based drinking experience built around savoury depth and unconventional flavour pairings.

The cocktail starts with Spanish Torres brandy, combined with Japanese umeshu and carrot, before introducing two staples of Korean cuisine: gochujang and doenjang.

Brandy establishes the fruit-spirit foundation, while umeshu contributes sweet and tart fruit characteristics. Carrot introduces natural vegetable sweetness and an earthy, botanical dimension. Together, these ingredients create a relatively approachable base for the more distinctive fermented elements.

Gochujang, a Korean fermented chilli paste, combines sweetness, heat, and fermented complexity. Doenjang, a traditional fermented soybean paste, contributes a deeper savoury character associated with soybeans and fermentation.

Their role here is not simply to make the cocktail spicy or salty. Instead, they introduce umami as another dimension of flavour, changing how the fruit sweetness and spirit interact. Umeshu and carrot establish the sweet fruit-and-vegetable foundation, while gochujang brings spice and fermentation, and doenjang adds a more pronounced soybean-driven savouriness.

The result is a flavour concept quite different from cocktails built primarily around juice, syrup, and acidity. Its combination of fruit, vegetables, fermented ingredients, and spice has more in common with the layered construction of a dish, creating an unusually distinctive drinking experience.

The vessel is equally unconventional.

The Spoon arrives in a dark, sculptural container with a recessed opening resembling a spoon. Rather than drinking from a conventional glass, the vessel is tilted to guide the liquid towards the spoon-shaped opening, changing the way the cocktail is brought to the mouth.

This interaction feels particularly appropriate for a drink inspired by culinary flavours. The serving vessel introduces an element of spoon-based dining, drawing attention to the physical act of tasting as much as the ingredients themselves.

Without relying on elaborate garnishes, The Spoon makes an impression through the relationship between its sculptural form, serving method, and savoury flavour profile.

Tasting Notes

Aroma: Brandy and umeshu establish a fruit-driven aromatic foundation, while carrot contributes vegetal characteristics. The Korean fermented condiments introduce a culinary dimension that distinguishes the composition from a conventional fruit-based cocktail.

Palate: Umeshu and carrot form the fruit-and-vegetable sweetness at the heart of the drink. Gochujang brings chilli and fermented notes, contrasting with the soybean-based umami of doenjang. The combination gives The Spoon a flavour profile that moves beyond the conventional sweet-and-sour cocktail structure.

Finish: The savoury and fermented characteristics of the Korean condiments add depth to the fruit-driven foundation of brandy and umeshu, creating a finish with more in common with a layered culinary composition than a typical fruit cocktail.

Overall: The Spoon stands out for both its ingredient selection and its unconventional serving format. By pairing brandy and umeshu with Korean fermented condiments, then presenting the result in a spoon-shaped vessel, Sips explores an unusual intersection of cocktail-making and culinary flavour, with umami playing a central role.

What stood out most during the visit was not simply the striking appearance of the drinks, but the thought behind their ingredients, presentation, and distinctive drinking experiences. Combined with genuinely warm and professional hospitality, Sips remains well worth visiting, even if securing a seat means planning ahead or spending some time in the queue.

This article and accompanying video are intended solely for informational and editorial purposes. All brand names, trademarks, and product names mentioned belong to their respective owners. No endorsement, sponsorship, or affiliation is implied. Alcohol should not be consumed by minors. Please drink responsibly.