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Crafting Sustainability in a Glass: Talking to Diego Aspra, SOOT's Bar Supervisor
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Crafting Sustainability in a Glass: Talking to Diego Aspra, SOOT's Bar Supervisor

Meet the master of mixology, Diego Aspra, who reigns over the SOOT bar as its supervisor. In this exclusive interview, Diego shares his journey, inspiration, and the captivating story behind his unique cocktail creation, 'Pearlage – with which he is participating in the Flor de Caña Sustainable Cocktail Challenge 2023.

What's your background and experience?

I've had a lifelong fascination with flavors and textures, which eventually evolved into a passion for creating and reinterpreting culinary experiences. Cocktails opened up a new world of creativity for me, allowing me to craft and interpret concepts that complemented the ideas in my mind. I pursued certification at the European Bartender School in Berlin, where I later had the privilege of helping train aspiring bartenders. I also spent three years at The Gin Room, a bar in Berlin, where I gradually became the face and the leader. Currently, I also serve as an ambassador for the mezcal brand El Rey Zapoteco. 

Your favorite spirit and why?

Mezcal is undoubtedly my favorite spirit. While some might mistakenly view it as a lower-grade version of tequila, it's actually its predecessor. Mezcal is a marvel of complexity, featuring sweetness, herbal notes, and an overall intriguing profile. This remarkable spirit is created from the hearts of agave plants, known as "piñas," which are roasted to unlock their rich flavors. The juices inside the piñas are then extracted and distilled twice, resulting in the distinctive character of mezcal. Some distilleries take it a step further by aging their mezcal in barrels after distillation, producing a darker and more nuanced spirit known as añejo mezcal. This meticulous production process adds depth and complexity to mezcal's already captivating taste profile.

Where do you seek inspiration for cocktail creation?

My primary sources of inspiration are the kitchen and music. I find it fascinating to transform the textures and flavors of a dish into a liquid form, presenting it artfully in a glass. Similarly, music is a rich source of storytelling, and translating a song into a drink is both a challenge and a pleasure for me.

What's the story behind the Pearlage cocktail?

The concept behind the Pearlage cocktail revolves around sustainability. The food and beverage industry generates a significant amount of waste, from leftover fruits to stale wines, containers, and spices. That's why I decided to create a cocktail that gives new life to leftover champagne and utilizes every part of the pear. The result is a tantalizing, creamy, fruity, and sensuous drink.

Diego Aspra is participating in the Flor de Caña Sustainable Cocktail Challenge, and his innovative creation – Pearlage – can be enjoyed at the SOOT bars. This cocktail not only delights the taste buds but also champions sustainability in the culinary world, demonstrating how creative mixology can repurpose ingredients and reduce waste. Don't miss the chance to savor this unique creation and support Diego's participation in the challenge. Stay tuned for more exciting developments from SOOT and sustainable mixology.

Make sure to try it before the jury does:

  • Pearlage: Flor De Caña 12yo, pear, butter, champagne soda