Manu Llorens Porcar – Bartender at Druida Bar

How did you become a bartender?

I come from a family of hoteliers; I have dedicated my entire life to the same profession, although in 2011, due to a personal situation, there was a turning point in my life that led me to choose what truly fulfills me.

Where did you start?

I started at 16 as a waiter at Els Jovens, a bar in my hometown. Previously, I helped my mother at 'El bar de la cancha’, a bar she ran at the shooting range. Much earlier, when I was 5 years old, my parents already ran 'El bar de la cámara’, a bar in the main building of the Caja Rural, of which I have beautiful childhood memories. I remember my mother teaching me how to make coffee while I stood on a beer crate, because the coffee machine was too high for me and I wanted to learn how to do it.

Did you have a mentor or were you self-taught?

I am 100% self-taught, although I have always allowed myself to be influenced by the professionals around me who earn my trust. Jesús Martínez or Toni Cortés, among others, have always been a great support to me.

What was it that finally hooked you on this profession?

I have always been hooked and I still am. But being able to share this passion with other friends who are also dedicated to this is a real highlight.

Do you remember your first cocktail?

Of course! Pink Floyd; I named it after a client and friend who saw it, tried it, and said: „What is this, a Pink Floyd?”. It is a drink I prepared for Teichenné, a house for which I am an ambassador. It contained muddled red berries, fresh lime and orange juice, triple sec, gin, and mint.

Which cocktail have you made that gave you the most excitement?

It might seem silly, but considering we are in a small town, it excites me when someone asks for a classic, any classic; for example, the first Dry Martini I was asked for made me feel like a kid behind the bar (smiles).

Which cocktail have you made that made you feel embarrassed?

I’m a bit shameless…

A famous client you have served? Any anecdotes with him or her?

Several, I don’t know, perhaps because he is from Onda, the actor Víctor Palmero. I’ll just say he is a great professional and very nice. I don’t remember what drink he ordered, to be honest.

What do you enjoy most about your profession?

Everything, but I would highlight those moments when you are rushed off your feet and the service becomes a spectacle almost without meaning to. Let’s say I like working under a lot of pressure; therefore, the greater the workload, the better I respond.

What do you like least about your job?

Regarding my own bar, doing the dishes! (Smiles). Regarding the competition, the lack of training and, consequently, the almost involuntary lack of respect for the profession.

How do you see the market currently? Where is it headed?

I see that we are a trend. We are moving in a very good direction; the path is professionalism and training. It is everyone’s responsibility to ensure that customers understand our craft and continue to trust professionals when it comes to enjoying a good drink.

As a professional who has been working in this for years, what trends can you foresee?

Healthy cocktails, non-alcoholic drinks, and home cocktail delivery have been our focus lately.

For people visiting your establishment, which two cocktails should they not miss?

‘Rock and ron’, ‘Arraps i Carícies’, ‘Mores i Bagots’, ‘Juventud divino tesoro’, and ‘Apple fizz’ are five signature drinks that are very popular.

„Rock and ron”… It was the cocktail with which we won the 3rd Cocktail Route in Onda. A tribute to teamwork, as it is made by the Druida team. Very fresh and fruity. Everyone likes it.

„Arraps i Carícies”… I entered it into a competition with almost no time and it was awarded 3rd best drink. It’s reminiscent of a pina colada with mango.

„Mores i Bagots”… It is a version of the classic Moscow Mule, with grapes and blackberries. Anyone who tries it says it becomes their favorite drink.

„Juventud Divino Tesoro”… I dedicated it to a school teacher of whom I have very fond memories; it was a retirement gift.

„Apple Fizz”… A refreshing drink, ideal for after a meal; it is one of the ones we prepare the most.

Would you share any of your recipes with us?

Of course.

“Juventud divino tesoro”:

-Old Tom gin, No Mistake (you can use Gin Seven)

-Rose syrup

-Egg white

-Lime

-Ginger beer

Who has been your greatest reference in this world?

I have always relied on people from my area; friends and great professionals like Toni Cortés or Jesús Mora have been a great help to me.

Any advice for someone who wants to be a barman or who is just starting out?

Humility, passion, and sacrifice.

In the time you have been working, you must have seen many things and met many people. What was a moment that you will never forget?

The first prize we received in 2013 in a gin and tonic route. It was the result of great teamwork. Since then, everything became easier. Having people by your side whom you can trust is fundamental.

Any anecdote you can’t stop telling?

I remember a few years ago we celebrated the closing of Druida to the rhythm of Flying Free! The first time was incredible and it became a custom for a good while.

Any cocktail book to recommend?

„The Bar and Cocktail Book” by André Dominé.

What music do you like to listen to when preparing your creations?

I like almost all types of music. What we play most is Queen, Elvis, Jackson, George Harrison, and also Spanish rock.

What cocktail do you like to drink?

Pisco sour, margarita, daiquiri, or negroni are my favorites, but I would highlight the Margarita.

What cocktail do you like to prepare?

Rather… I don’t like preparing blender cocktails! (smiles). I love preparing a good thrown Negroni.

Which bottle is a must-have in your home?

A bottle of Belvedere.

And is there any special bottle in your bar? Something unique?

Gin No Name; it seems like bottled magic to me. A product from Segorbe, 100% artisanal, made by my friend José. It is a true marvel!

Any favorite bar tool? A fetish, perhaps?

My personalized shaker. It was a gift from all my female colleagues and it made me incredibly happy!

Any bartender from the new generation that you respect or admire?

Pascual Fernández Della and Carlos Llaves. They are the result of the effort, work, and study they have carried out for years.

A bar in the world…

Canalla in Castellón de la Plana.

What is your opinion on the current resurgence of cocktail culture?

I repeat what I said before: we are a trend, but we must continue with the professionalization and training of bartenders so that this is not just another golden age like those the sector experienced during the 20th century, but something that is perpetuated at the same level as fine dining.

We end the interview with Manu at his home, Druida Bar & Drinks, a place that shelters customers and makes them feel part of the venue. Be sure to visit and let yourself be surprised.