Juan José Marcos, Foodies on Menorca Award for Best Bartender/Cocktail Maker

“At the port of Cales Fonts, Bar Lemon is synonymous with excellence in cocktail making thanks to the mastery of Juan José Marcos, a true alchemist of the glass,” stated the jury when awarding him the Foodies on Menorca prize for Best Bartender/Cocktail Maker. Juan José Marcos is an unstoppable figure, driven by an insatiable thirst for knowledge, who has explored both physical and literary paths to reach an outstanding level in his true passion: cocktail making. Thanks to this dedication, his bar, Bar Lemon, has been recognised as a national benchmark by Esquire and Vanity Fair. “His philosophy is rooted in a love for classic cocktails, reinterpreted with elegance, flawless technique and absolute respect for their essence.” As one of the award winners, we spoke with Juan José Marcos for this edition of Foodies on Menorca.

How did you receive the award?
I find it wonderful to have received it, especially because it helps promote the sector and everyone who works in this branch of hospitality. Hopefully it will encourage more people to take an interest in cocktail making, a world that requires knowledge and research, but above all, great passion.

Can you tell us about your career path?
I was born in Asturias, but during the 1980s and 1990s I worked in Málaga, on the Costa del Sol, where I opened four bars and a club of my own. Hospitality has always been part of my life. In 2000, I moved to the United States for a while to learn about trends and new ways of working. That’s where I truly learned the essence of cocktail making, its birthplace. I was also fortunate to work in major establishments in New York.

Did your interest in cocktails begin in the United States?
Not exactly. Initially, I focused more on wine. I studied at Le Cordon Bleu in Manhattan and became a sommelier. I worked as a sommelier and maître in several restaurants, until I realised that behind every great restaurant there is always a great bar. Gradually, I began experimenting with cocktails, and eventually decided to dedicate myself fully to this craft.

How would you define your cocktail philosophy?
I’ve always been drawn to classic, orthodox cocktail making. This tradition spread worldwide during Prohibition, when bartenders emigrated to cities like Havana, Paris, Amsterdam and London.

The era that fascinates me most is the 1920s, when cocktails and jazz went hand in hand, giving rise to speakeasies. Today, these are exclusive, discreet bars. While Bar Lemon is open and welcoming, I try to preserve the spirit of the 1920s inside, through music and the cocktail menu.

How did Bar Lemon come about?
When I decided to open my own bar and design my own cocktail menu, I returned to Spain. Alcohol licences in the US are prohibitively expensive. By chance, I ended up in Menorca with my partner, Carla. A few months later, we opened Bar Lemon. That was ten years ago.

At first, it was difficult for people to understand cocktail trends, as they weren’t common here. It was also challenging to open a bar in a restaurant area, but it worked. Now the area has more bars, and I believe competition and diversity are positive.

Do you prepare the cocktails alone?
Yes. The bar is set inside a cave, so space is limited. Working alone is exhausting, but it ensures quality and organisation. Outside, Carla and another waitress help. We’re a small family and work as a team.