MIXOLOGY, THE CASA MACA WAY - In conversation with head barman, Maxi

When it comes to menus, cocktails can be as impressionable as food, and at Casa Maca, we offer beautifully crafted drinks recipes to rival the rest of Ibiza. Let us take you on a journey through the senses, starting with your first sip.

There’s something medicinal about a beautifully made drink enjoyed in the right setting with the right people. Team that with the magic of Ibiza and its proximity to Es Vedra, and you’ve got the recipe for a memorable night. At Casa Maca we pride ourselves in the drinks we create. Here, we talk to head barman and the man behind the mixology magic, Maxi about his work and why this art form has become his passion. 

‘When designing the cocktail menu, we considered all elements of the property, its themes, its aesthetic and its soul’, he says. ‘We wanted the drinks to match the vibe across the hotel and restaurant so that everything felt consistent. Once you step foot in Casa Maca, everything should flow and be as one.’ 

Maxi brings a wealth of knowledge to the team. With a career spanning Italian cocktail bars and Speakeasys in Miami, it’s here in Ibiza that he’s able to craft a menu that draws from homegrown produce, specific to location. Each and every combination of flavours is combined to feel subtle and natural. For those who enjoy a refreshing afternoon drink poolside, we recommend the El Burro. The combination of Grey Goose, fresh ginger and lemongrass, kombucha and lime makes for easy drinking as the Balearic sun dances across the turquoise water. Those looking for something smoky after sundown might be better suited to the Bombastik and its punchy blend of four spiced rums.

We strive to use ingredients grown on-site within each drink. 

The kitchen garden is the first place I look for inspiration. When I want to expand, change or enhance the menu, I explore the crops on offer and choose the produce I want to work with. Then I add a dose of exotic flavour that I know will offset them best. It's important to work with a wide range of spirits, as each customer has his or her own preferences.’

Working with the on-site chefs is also crucial to building a well-rounded dining experience, and Maxi believes food and drink should be designed collaboratively. 

Cocktails and cuisine inhabit the same realm.

he says. ‘We serve between 300 and 400 a night during peak season. What we serve has to enhance the culinary dishes.’

The nature of the kitchen garden concept means a rotating, ever-changing menu that shifts with the seasons. 

For Maxi, it’s the winter flavours that spark his interest the most. ‘My favourite drinks are Vieux Carré and Old Fashioned, so in the colder months I’ll usually try to create a unique riff on these classics,’ he says. 

And as the season comes to a close, what’s on his agenda? ‘

I flit between travel and continuing my work’, he says. ‘I like to stay inspired and keep things varied. The nature of this role is artistic and there’s always something new to explore.’