Aura has built a reputation as being the place to be when considering dining al fresco, the substantial menu and the quality of the chefs behind it ensures that a visit to the campo results in a pleasant experience for the taste buds. The food is not the only thing that excites the palate; on an island that is famous for its ‘mixers’, Chris Edwardes offers a slight play on the DJ colloquialism, delivering a cocktail master class that has played its part on putting the popular restaurant on the map.
Although Aura doesn’t officially open until May 11, it can always be counted on to throw an impromptu get together before then and, given that it’s Easter, provides the perfect excuse! The lounge is busy and Antz is digging into his vault, delivering a few nostalgic nuggets as we sample some of the handy work of one of the island’s most talented bar keeps! Cocktails can add a touch of glamour to your night; the colours and unique tastes, delivered in unusual glasses, utilizing all sorts of ingredients add an element of fun to any party. With Chris Edwardes, Aura has one of the finest exponents and Essentialibiza caught up with him to get the skinny on what goes into making a tasty tipple…
What makes a good cocktail?
A combination of quality ingredients and balance of flavours.
What is your favourite drink that you have created?
The Passion, it’s a combination of Bacardi 8 year old rum, creme de peche, fresh lime, sugar, passion fruit puree and champagne and was created for my wife because it has everything.
What is the most popular tipple in Aura?
The most popular cocktail in the world, the Mojito, however I would like to think that ours is the best as it is perfectly balanced.
What goes into making up a cocktail list?
A lot of thought, inspiration, organisation and experience.
Why have cocktails taken such prominence in going out drinking?
Because the look great and they taste great and because most people feel that they are experiencing a drink that they can’t make at home.
You’ve got a night off and are going out drinking, do you head for a cocktail bar or prefer a more traditional bar?
My taste in bars is very diverse but I don’t go for the drink offering I go for the staff, the ambience and the company.
What is the strangest/ most unusual ingredients you have used to produce a cocktail?
At Aura, Balsamic Vinegar, elsewhere olive oil, bacon and salmon.
What inspired you to mix drinks?
My first bar job was at the tender age of 17 (I lied) and there were 12 cocktails on the list so I thought I knew what I was doing, I then moved to London and got a job at Maxwells in Covent Garden where the list consisted of 250 cocktails in a very trendy and busy bar, I blagged my way in and had to learn very quickly. Just as it is in the kitchen, the art of making cocktails is about learning the classics and flavour combinations, this is actually the mundane bit, it gets exiting after that when you can start using your knowledge and bending the rules, this is when you are able to become creative and start to impress people with your own concoctions. Then, if you are lucky enough to have a team of staff under your direction, it goes to another level again because you are able to impart your knowledge on to others and encourage then to be creative.
What advice would you give to bartenders looking to take their skill to the next level?
Your objective is to make people leave happier than when they arrived and to love doing that and if you do then you should work and learn from people that you admire.
What is the most important factor when mixing a cocktail?
Balance of flavours and the confidence to experiment. Remember, if it doesn’t taste good don’t try and change it, throw it away and start again and never be embarrassed about getting it wrong.
Does Ibiza inspire you when thinking of new flavours to incorporate into your drinks?
Ibiza inspires me every day.
