On Calle Muntaner 108, in the heart of Barcelona’s Eixample neighborhood, you’ll find a
destination that’s become famous in the world of mixology—Sips— which was recently named
the top cocktail bar in the world in 2023.
“We are here in the center of the neighborhood, an area popular with tourists but that still
maintains the true essence of Barcelona. It’s also where you’ll find other iconic cocktail bars
such as Dry Martini, Tandem, Galileo, and Solange. It is a cocktail destination with its own
identity and even a touch of elegance,” explains Marc Alvarez. He and his Italian business
partner, Simone Caporale, are responsible for this place where a cocktail bar has been
transformed into a celebration of the art of mixed drinks.
The project was born in London, on an afternoon when Alvarez and Caporale discussed their
dreams and their shared desire to reimagine what a cocktail bar could be. “At Sips the cocktail
offerings are at a very high level but it also a place where you want to hang out, try a spirit,
drink a beer, or enjoy a mixed drink. There’s something very democratic about the bar that
appeals to everyone,” explains Marc, whose career path included eight years being in charge of
alcohol purchases for the six restaurants in Albert Adrià’s elBarri Group. Caporale, for his part,
was in charge of Artesian at The Langham in London, named the best bar in the world several
times.
At Sips, the actual bar has an imposing physical presence but it is not the sole star of the space.
“It’s like a grand piano in an orchestra, it’s an elegant piece with great visual importance. Here
the cocktail bar aims high but at its drinks are reasonably priced and familiar favorites are
served along with innovative creations. Our goal is not to distill luxury or extravagance,” say the
bartenders, who choose to forego excessive gadgets and show when preparing cocktails.
“In the last few decades, as cocktails have become more and more popular in a wider part of
society, and have then been amplified by the media, we feel that certain human values have
been lost along the way,” Caporale says and he explains why they decided to limit the role of
bartenders as entertainers or celebrities. “Suddenly what matters is that the bartender is
famous, but the true essence has been lost: the service, the simplicity of a good product,” he
continues. “This is true not only in the classic or signature cocktail bar, but also in places where
they serve excellent wines or well-drawn beer.”
