Domingo Martín Fraile – Bar Manager of La Sastrería Cocktail Bar

Domingo Martín Fraile, an internationally renowned bartender, owner of La Sastrería Cocktail Bar, boasts an extensive and brilliant professional resume, including: Top 50 World Class 2019 and National Champion of the Fritz-Kola Competition 2020, among many others.

How did you become a bartender? Where did you start?

My father ran a bar, and I enjoyed the world of bars, until I opened my
first business after working at several bars. I started experimenting with combinations until I created my first menu, and from then on, I visited cocktail bars to learn from them.
I began this profession at a nightclub in my hometown, where all kinds of mixed drinks were served.

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

I was self-taught, learning from every professional who taught me something, spending many hours observing how one should work.

What truly hooked you on this profession? Does any specific detail or moment come to mind?

I was passionate about being behind the bar and the world of spirits. I had the opportunity to change jobs but decided I liked what I was doing. When I stepped into a bar that wasn’t my father’s, I couldn’t stop watching the professionals; it was something that captivated me.

Do you remember your first cocktail?

Yes, a San Francisco at the nightclub. I was put in charge of making all the San
Franciscos with their garnishes for Thursday parties; I made them by the liter! (smiles).

Which cocktail have you made that brought you the most joy?

The tiki one I made that became the Spanish champion for “FABE 2017 ACHAMAN.” I remember shedding many tears, thinking of all the loved ones who were no longer with us.

Which cocktail have you made that embarrassed you?

My first Whisky Sour. I got the measurements wrong, and when I saw the customer’s face, I wanted the ground to swallow me! That customer still orders Whisky Sours and always reminds me of the first one I served him.

Any famous clients you’ve served? Any anecdotes with them?

Yes, a bullfighter and a model. They kept me at the bar until 7 AM, chatting and drinking. With each drink, they told me that if I was in a hurry, I should kick them out. They wouldn’t let me join the party! (laughs heartily).

What do you enjoy most about your profession?

I enjoy it when customers leave grateful and satisfied, eager to return. But most of all, when they ask me to improvise a drink with a specific spirit; I love that challenge of creating expectations.

What do you like least about your job?

The lack of respect and the impatience of some customers when ordering. Some people are very demanding and believe they are the priority.

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

It’s complicated, especially in an area without a cocktail culture, and even more so with
the pandemic. There’s also a lot of trivialization in the sector and a shortage of professionals. I believe the market is moving towards restaurant pairings with cocktails, and any self-respecting bartender should take advantage of this.

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

Professionalization and adapting to the times with new trends, which are continuously evolving.

For people visiting your establishment, which two cocktails are a must-try?

“Achaman” and “Quixote Mahalo.” I believe they have been my most complex drinks due to all their aromas and flavors; they are solid dishes transformed into liquids.

Would you share any of your recipes with us? Please. It’s not necessary if you don’t want to include quantities.

Yes, of course, recipes are meant to be shared; I don’t understand the secrecy. The “Bloody Maguey”:
– Mezcal Amor del Maguey
– Tomato juice
– Fino wine infused with rosemary and ginger
– Oxefruit melon puree
– Chili syrup, pink salt, and lemon

Who has been your biggest inspiration in this world?

Don Fernando del Diego. I am passionate about classic cocktails. I cherish a letter he gave me, and I asked his permission to recreate some of his cocktails. I will never forget the day I prepared a Gimlet at his bar.

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

Study and train with specialized courses, and above all, have knowledge of spirits and humility. Ultimately, we must not forget that we are waiters, and I say this with all due respect and pride, no matter how much some may not want to admit it; the ego of someone who thinks they know everything is a bad advisor.

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

The first cocktail competition I won, for the experience, the colleagues you make, and the doors that open for you.

Any anecdote you can’t help but share?

A customer returned a cocktail because he said it had a rotten lemon, but it was dehydrated lime, and since I don’t throw anything away, I drank it myself! (smiles). Also, the ways some people order a cocktail are quite anecdotal.

Any cocktail books you recommend?

“Liquid Experience” by Javier Caballero. It opens up a world of new techniques for creating your cocktails.

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

Jazz, swing, 80s music… There’s always a song for a cocktail; it all depends on the moment.

What cocktail do you like to drink?

Negroni. I like bitter and aperitif drinks.

What cocktail do you like to prepare?

Old Fashioned, especially when you dedicate your time to it.

Which bottle is essential in your home?

A good brandy. I believe it’s not valued as it deserves, largely due to a great lack of knowledge about something so intrinsically ours.

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

The Game of Thrones whisky collection, a personalized Johnnie Walker XR21, and a personalized Blue Label 200th anniversary edition.

Any preferred bar tool? A fetish, perhaps?

The mixing glass. I love stirring the imperial spoon in that glass; stirring is an art.

Any new-generation bartenders you respect or admire?

Anyone from the Top 50 World Class 2021. There are many young people pushing boundaries and contributing a lot; respect must be earned.

One bar in the world, or two…

La Sastrería, in Talavera de la Reina. There are so many; fortunately, in Spain, we have many bars to boast about and enjoy.

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

We are in a great moment despite the challenges, but we must not neglect it to continue growing. Many people are doing very well.

We take the last sip of our cocktails and thank him for his time. It’s always a pleasure to speak with Domingo, brilliant and honest in equal measure, who has the bar in his veins and, after so many years, has not lost sight of what is truly important in his profession: humility.