Meaghan Dorman: People in Barcelona are more talkative than in New York

Talking about afterwork immediately evokes images of New York venues, with bars full of people simultaneously ordering cocktails with combinations too complex to remember for any of us. Fortunately, on the other side of the bar, there are often great professionals ready to handle that pressure and bring out the best in themselves for the enjoyment of their customers.

One of the most iconic places in the Big Apple is Dear Irving, a cocktail bar inspired by Woody Allen’s movie “Midnight in Paris”. Now, we can enjoy that experience directly in Barcelona, without the need to catch a plane. Until July 14th, we can experience an extraordinary New York afterwork at the Hotel 1898, which is transformed for a month into the Seagram’s New York Hotel with activities and experiences never before seen in our city.

At the forefront of this iconic New York cocktail bar is Meaghan Dorman, a mixologist and trainer of prestigious bartenders worldwide. She is also one of the most highly regarded bartenders in the industry and was named the world's best bartender in 2016 by IMBIBE Magazine. She is currently in Barcelona overseeing the Pop Up installed at the Hotel 1898. In addition to serving the public and giving interviews like the one that follows, she has also had time to experience the Barcelona nightlife and visit some of the most famous cocktail bars in our city. And according to her, one should always visit other bars.

Meaghan. Is this your first time coming to Barcelona?

Yes, I have been to Madrid and San Sebastián but I had never been to Barcelona. So far it has been great. It's a wonderful city!

What was the first drink you had here?

Oh, I ordered a Dry Martini. I really like the classics, although I also like to try more experimental things.

When did you start getting interested in this field? How did you start as a barwoman?

Well, my first job was at an ice cream shop. Plus, my mother always worked in bars and restaurants, so I was quite familiar with the industry. I always liked the idea of dedicating myself to it. When you're young, you can work in retail or in bars and restaurants. In addition, in the United States you can become a bartender at the age of 18, so my friend got me a job at the bar where she worked and I worked there throughout college. I had an amazing boss. I know that sometimes bars have a bad reputation, but she was incredible. And since then, I've been in the scene for about 20 years.

Other bartenders have mentioned that you like working under pressure, even when the bar is full and everyone is ordering at the same time. Do you agree?

Yes. Absolutely. I think people make more mistakes when the pace of work is slow than when it's fast because you're just doing and loving the adrenaline of the moment.

I love balancing that with my favorite night, both for working and going out on Sunday in New York. On Friday or Saturday nights, we have the pressure of people thinking 'this has to be the best night ever'. On Sundays, however, everyone goes out for a couple of drinks and heads home at a responsible hour. They want to talk a bit more, probably go out with someone they really like, as opposed to Saturday dates. I like the balance of Sundays.

What is the most requested cocktail at Dear Irving?

There are two. One is the Pearl Collins which is also served here. People really love the jasmine and its refreshing look made with Seagram's, which is very popular in the United States. We also have a spicy drink called Whisky Business that includes rye, lemon, cinnamon, angostura bitters, and smoked pepper. It's simple but potent.

And here in Barcelona, what is the most requested cocktail at the moment?

The Gibson, and it's great because we love making it! A bit of Seagram's, Carpano Bianco vermouth, pickled onion, and botanical and grapefruit notes. The Pearl Collins is also very popular.

Based on your knowledge of beverages, what is the current trend?

Fortified wines and cherries. And it's quite interesting. I love classic cocktails, so it's very easy to make any cocktail with cherries or a fortified wine. Bitter flavors are also more popular than ever now. People understand that not everything is sweet like fruits or flowers. And that's where our job comes in, to achieve that balance.

Is the way people go out drinking in New York different from how they do it here in Barcelona?

People drink a lot more in New York. I've noticed that here drinking is done more slowly. And that's good because it helps maintain better control. Also, here people talk more. In New York, people tend to spend a lot of time on their mobile phone while having a drink.

By the way, have you gone out for a drink in Barcelona after work?

Yes, I have been able to go to Boadas, to Paradiso, and to the bar Brutal.

If you had to create a cocktail to represent Barcelona, what would its ingredients be?

I think I should bring some cava because it's a product that everyone I've met in Barcelona likes. Moreover, I've discovered very good aromas, so I would try to mix some kind of flowers, something refreshing. For instance, something with magnolias would be perfect.

Finally, if you had to advise someone who is starting to work as a waiter, what would you tell them?

My advice is always not to rush, because I believe that nowadays people want to change jobs immediately. They get bored, and I think a lot of this has to do with the way they interact with people.

For me, training someone is a slow process. Only with time can that person improve. It's also very important for the waitstaff to go out and see other bars and provide support to this community. We all want to stay fresh and be as good as others.