Carlo Insonne, originally from Sorrento, Naples, discovered his passion for hospitality early on, inspired by his father’s career in the industry. His journey has taken him across multiple countries, shaping his expertise in bartending through roles in luxury hotels, Michelin-starred restaurants, and renowned cocktail bars. Now part of the team at Boadas Cocktail Bar in Barcelona, Insonne talks to Bartender Spirits Awards about his evolving role as a bartender while embracing the city’s vibrant cocktail scene.

Can you tell us about your journey that led you to Boadas Cocktails?

My career began in Dublin, where I worked for two years after completing the European Bartender School. In 2020, I attended the EBS Instructor Academy in New York, but the pandemic forced me to return home to Sorrento. During that time, I gained valuable experience working at a luxury hotel’s cocktail bar with a Michelin-starred restaurant and spent four months on a private island in Positano. Once restrictions eased, I returned to Dublin, becoming head bartender at a French bistro’s cocktail bar. Later, I was given the opportunity to manage a bar in a Vietnamese restaurant, where I collaborated with the chef to craft a unique menu and developed a passion for Asian ingredients. While I enjoyed my role, I felt the need for a new challenge. A friend encouraged me to move to Barcelona, home to one of my idols, Simone Caporale. In May 2024, I joined Dry Martini while improving my Spanish. I also secured an internship at Sips and frequently visited Boadas Cocktail Bar, where I connected with the team. By July, a position opened up at Boadas, and I was fortunate to join—marking the beginning of an exciting new chapter in my career.

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How do you approach crafting a new cocktail, balancing creativity with the needs of each unique concept?

My process begins with the main ingredient—la materia prima—the foundation of every cocktail. It’s essential to respect its qualities while balancing creativity with the bar’s identity and concept. I aim to strike harmony between innovation and approachability, ensuring that each cocktail resonates with guests while staying true to the venue’s vision. Equally important is preserving the integrity and complexity of ingredients while presenting them in an accessible and memorable way. I believe every cocktail should tell a story—one that is easy to grasp yet layered with nuances for those who appreciate the finer details. My goal is to craft drinks that feel intuitive but still surprise and delight, such as creating a cocktail that evokes the taste of bread without using any bread.

Image: Carlo Insonne with his Boadas Cocktail Bar team

Are there any underappreciated ingredients or techniques you think deserve more attention in modern bartending?

Today's bartenders consistently explore new frontiers, drawing inspiration from various sources such as the culinary arts and beyond. While this creativity is exciting, I feel there’s sometimes an overemphasis on appearance and presentation, which can overshadow the substance of the drink itself. The true focus should always remain on the liquid—its balance, structure, and soul—because that’s what ultimately defines the quality and impact of a cocktail.

What’s been one of the most significant challenges you’ve faced in your career?

Leaving Dublin was one of the toughest decisions I’ve made. I had a managerial position, a stable life, and a sense of comfort with my girlfriend. Stepping out of that to start over in a new city with a language I had never studied was daunting. However, I knew that moving to Barcelona, with the goal of working for Simone Caporale, was the right step to push myself further. It was a risky move, yet essential for my personal and professional development.

How do you think bar managers and owners can create more effective and sustainable programs, both environmentally and economically?

Sustainability should be a fundamental principle in our industry, not just an option. Every bar, regardless of its concept, should implement sustainable practices as a standard. This means embracing a zero-waste philosophy, recycling whenever possible, and finding creative ways to repurpose organic materials, plastics, and paper—key resources in bars and restaurants. Bar managers and owners can also make a significant impact by sourcing locally, reducing energy consumption, and training staff to adopt sustainable habits. These efforts not only minimize environmental impact but also lead to long-term economic benefits through increased efficiency and resourcefulness.

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Can you share your thoughts on how small bars or independent establishments can adopt sustainability initiatives without stretching their budgets?

Small bars and independent establishments can embrace sustainability without significant costs by simplifying their menus and focusing on locally sourced, seasonal ingredients. There’s no need to import exotic products when high-quality local alternatives are available, reducing both costs and environmental impact. Another key approach is refining the bar’s concept instead of trying to cater to every demand. Many bars attempt to offer an overwhelming variety—often relying on frozen, low-quality ingredients. Instead, prioritizing a single specialty, such as fresh pasta or a well-curated cocktail menu, ensures sustainability, cost efficiency, and higher quality for guests.

Image: Carlo Insonne crafting a cocktail

What trends or movements in bartending and bar culture excite you the most right now, and how do you see them shaping the future?

What excites me most right now is the growing movement toward low-ABV cocktails and a more mindful approach to drinking. This trend emphasizes that alcohol doesn’t need to dominate the experience, shifting the focus toward balance, flavor, and the art of the drink. The real evolution, however, lies in how we manage alcohol—not as a tool for intoxication but as a way to enhance a thoughtful, enjoyable experience. When combined with culinary techniques and sustainability practices, I envision a future where creativity and responsibility go hand in hand.

What’s the best piece of advice you’ve received throughout your career, and how has it guided you?

The best advice I’ve received is to surround myself with people who are better than me without feeling the need to compete constantly. Being around those who challenge and inspire you encourages growth in ways you might not realize at the time. Equally important was the advice to trust in myself and follow my own path, even when others take a different route. This has helped me stay true to my values and continue evolving, both personally and professionally.

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For those just starting in bartending, what’s the most important piece of advice you would give them?

The most important advice I would give is to stay humble and grounded. At the end of the day, we’re serving drinks and food—not saving lives. It’s easy to get caught up in the fast pace and pressure, but it’s essential to keep perspective and remember the bigger picture. Focus on enjoying the craft and embrace each moment as a chance to learn and grow. Remain composed, keep in mind that hospitality is about fostering positive experiences, and maintain an open mindset. Listening to your guests and building connections is just as important as crafting great drinks.

Header image sourced from Carlo Insonne’s Instagram

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