Millán received the "Young Entrepreneur" award in 2015 as part of Europe Day in the Catalan
city of Berga
The Catalan 'bartender' devotes much of his time to offer cocktails for weddings, businesses
and workshops for individuals
She considers that the success of gin and tonic is due to women: "They made it theirs and
thanks to that, they have developed sweeter gins with floral touches"
ANNABEL SAAVEDRA AND CLARA DE MELO.- Agronomist, co-founder of a computer products
company, promoter of cocktail, catering and winemaking establishments, writer and, now,
'father' of Gintònic.cat. His main goal in life: "To be happy, that's what it's about, isn’t it?"
QHE- The entrepreneur is born or is it made?
I believe that it is born. I consider myself an entrepreneur: no matter how many people tell me
to stop with my project, when an entrepreneur really falls in love with the project, he gets it
QHE- How do you go from being responsible for quality control and labour risks of a large
company to making lollipop shots with dry ice?
One thing is what I studied because I thought it was the best for me, and I chose to be an
agronomist and the other is passion. I have a passion for cocktails, although at first I thought it
was a hobby. But in the end, we have to get up every morning and be happy, right?
QHE- How and when did Gintònic.cat emerge?
It arises in 2009, it is the result of the chance that a great friend, Pere Castells -from the Alícia
Foundation-, asked me if I could prepare cocktails for his daughter's wedding. I said yes and I
liked it so much that, when I returned home, I went around and thought about the possibility
of offering cocktail caterings in more places. I asked myself: Why cannot we do with the
cocktails the same as with the food? Offer them to any company and place.
QHE- How are your caterings different from gastronomic ones?
Most caterings are gastronomic and incorporate drinks. We, the other way around: we are
born as cocktails catering and, although we have professionals who could cook, I refuse. We
are dedicated to cocktails and we specialize in our own.
QHE- What is the main objective of Gintònic.cat?
Gintònic.cat was born to generate experiences. We organize from big corporate parties,
weddings, private parties in your home, to caterings of non-alcoholic cocktails for a five-year-
old's birthday parties. We also organize cocktail workshops for people with disabilities and for
any type of person who wants to start in the world of cocktails, who wants to learn how to
make gin-tonics or even want to learn how to create craft liqueurs like those made by our
QHE- Founder of the cocktail bars Glaç (in Manresa and Berga) and La Granja (Berga), you
learned the art of classic cocktails from the hand of one of the most prestigious bartenders:
Josep Maria Gotarda. The love of your profession, do you owe it to him?
Indeed, my teacher is him. He is the one who woke me up and taught me that the world of
cocktails goes far beyond preparing mixes. It was the one who made me think about whether,
really, I wanted to be an agronomist or I wanted to dedicate myself to being a bartender. But I
do not owe everything to him; I also owe it to Manel Tirvió - a well-known bartender in
Catalonia. He is my confidante, the person with whom I have always had a few minutes to
advise me, quarrel or give me a tap on the back.
QHE- What is the formula to be a good 'bartender'?
1. Have a good base of classic cocktails. Without a good foundation you will never be a good
2. Know everything involved in a cocktail: the distillates, the liquors, know where they come
from and how they are made to know which mixtures can work and which ones cannot.
QHE- Then, even being a gin-tonics specialist, you know how to make any type of cocktail.
Yes. Actually, I started making cocktails in general and then I discovered gin and tonic. I got
interested, I looked for the different types of gins that exist and, thus, I started with gin and
tonic. In 2007 I bought the brand 'Gintònic.cat' and we were the first to start in earnest with
QHE- Why has this combination become so fashionable?
It is clear that marketing has helped a lot in that, but I have always argued that there is a main
element, and that women have been its main prescribers. And that has a lot of strength:
women made gin and tonic as their drink and that caused us to go through gins that, in
general, were dry with gins with touches of flowers, sweeter and many of them, pink. Possibly
this is because his audience - mainly women in the beginning - like that.
QHE- How many types of gin-tonics can we find in the market?
You can do gin-tonics in many ways, there are multiple combinations. A few years ago, you
used to find in a cocktail bar five or six gins and one or two tonics, at the most. And, at the
most, you put it with a slice of lemon. Today, there are 400 or 500 different gins, I could not
tell you exactly how many there are. And the number of tonics has also grown; there will be
about 30 or 40, with which you can make hundreds of combinations of gin and tonic.
QHE- With the arrival of gin and tonic, what about magic and imagination in the cocktail
The cocktail are like cooking: it is not just about reproducing a recipe, but the grace is to give it
new touches. As in everything, there is a personal part, which each exploits more or less. For
me, for example, I really like botany, looking for those plants that can give a different flavour
to gin and tonic. Plants that can give a little game and new flavours.
QHE- The gin and tonic had its boom time. Is it now in decline?
That the gin and tonic had a time when it was super trendy is true. But like everything, it has its
high points of success, which in its case could be 2013 and 2014. The process has been as it
follows: in 2004 they asked you for a gin and tonic; in 2007, a gin and tonic 'of', for example,
from gin Tanqueray Ten and, instead, in 2010 they asked you for a gin and tonic 'of' and 'with',
for example, from Schweppes and with cinnamon or lime. But, like everything, it reached its
peak and yes it is true that it has deflated a bit. But the gin and tonic are here to stay, they just
need to find its place and see what gins, what tonics and what kind of combinations work.
QHE- You work for companies, fairs, weddings, and have even collaborated with the chef with
a Michelin star, Nandu Jubany. How is this marriage born?
Gintònic.cat has several legs: weddings, private events for companies, training for companies
that want to incorporate cocktails in their establishments and even workshops for friends,
among others, with which we carry out many events on the same day and at the hands of
many people. For example, from the hand of concrete farms that organize events or caterings
such as Nandu Jubany or Les Magnòlies, who have asked us to give them a hand with the
QHE- The cocktail that you embroider?
I'll tell you the least I enjoy doing: the mojito. It is one of the most prostituted cocktails in
history. Nowadays there are mojito cakes, mojito sweets, mojito chewing gum ... So, in the
end, people do not know what the real flavour of a mojito is, when they taste the combination
maybe they do not like it or they think it tastes 'weird', because they do not know what a
mojito tastes like.
QHE- If I sign up for one of your courses, will I become a 'black belt' of the combined ones?
No. We give initiation courses to the cocktail bar. Then a barman is made working and
practicing every day, like everything.
VERY PERSONAL, BY ANNABEL SAAVEDRA
A brand of gin?
Nocturnal or daytime?
For work, night, but as a person I like to take advantage of the day.
A place to get lost?
Some mountain of the Berguedà.
They drive you crazy ...
The perfect gin and tonic takes ...
A good glass, good ice, a good gin, a good tonic and a lemon twist.
Beer from Barreja (Berga typical drink) or beer?
Beer from Barreja.
The perfect dish for Jordi Millán on a Sunday is ...
A good stew of meat.
When traveling with your family, what do you always put in your suitcase?
We never leave without our wine glasses.
Any confessable hobby?
I enjoy picking out mushrooms.
In your house there is always a bottle of ...
Do you have a weakness for cooking?
"El Crac", by Joel Joan.
What is your favorite cocktail?
The gin and tonic.
In the kitchen, do you listen to music?
A memorable concert?
Antònia Font and Obrint Pas, in Mallorca
When you grow up you want to be ...
I would like to continue being happy.