In the heart of Manila’s vibrant Poblacion district, The Spirits Library, a haven for cocktail enthusiasts, recently played host to an extraordinary guest shift by Milan’s acclaimed Bar 1930. For one night only, Argentinian bartender Matias Barrueco, representing the speakeasy ranked 50th on the World’s 50 Best Bars list, brought a slice of Italy’s avant-garde cocktail culture to the Philippine capital.
The event, set against the backdrop of The Spirits Library’s two-storey collection of rare bottles, offered local patrons a taste of Bar 1930’s signature food-inspired drinks. Barrueco, born in Buenos Aires and now a key figure at the Milanese bar, introduced Manila to a menu that blurs the lines between kitchen and bar, with cocktails structured like a fine dining experience—complete with antipasti, primi, secondi, and dessert courses.
A Fusion of Flavours and Cultures
Barrueco’s visit marked his first trip to Manila, a journey he described as “a beautiful experience” despite the gruelling 20-hour flight and jet lag. Embracing the opportunity to explore, he delved into Filipino cuisine and connected with the local bartending community. “When I travel, I like to know a little bit about the culture, taste, and visit the places,” he shared, reflecting a genuine curiosity that resonated with the warm welcome he received. 
At the guest shift, Barrueco showcased four of Bar 1930’s celebrated creations, each embodying the bar’s innovative ethos. The Balsamico and Prickly Pear Negroni, a refined twist on the classic, stood out for its balance, winning over even self-proclaimed Negroni sceptics. “For the Balsamico Negroni, we brought two ingredients from Italy because they’re impossible to find here,” Barrueco explained, highlighting the use of Bitter Fusetti, their house brand of bitter, and a unique red fruit gin.
Another highlight was the Ceviche de Pescado, a liquid homage to the Latin American dish, crafted with smoked herring, passion fruit, and habanero chilli. Prepared using components distilled in Bar 1930’s lab in Milan, the drink captured the essence of culinary alchemy. For a dessert-like finish, the Parmigiano Colada combined rum, pineapple, white pepper, truffle, and Parmigiano cheese, evoking the texture and subtlety of a snowy cheesecake.
Not every creation was universally embraced, however. The Porcini and Soy Manhattan, infused with porcini mushrooms and soy sauce, proved a bold but divisive experiment, underscoring the bar’s willingness to push boundaries even at the risk of polarising tastes.
Breaking Barriers Between Kitchen and Bar
Bar 1930, often dubbed Milan’s not-so-secret speakeasy, has cultivated a global reputation since its founding in 2013. Access to the exclusive venue traditionally requires membership—limited to 193 individuals—or a connection through its affiliated restaurant, Mag La Pusterla. Alternatively, guests must demonstrate a shared passion for conviviality and detail, aligning with the bar’s ethos.
Its à la carte menu, inspired by guest preferences, reimagines cocktails as multi-course meals, incorporating textures that range from liquid to solid. Some drinks, like the Hummus—a low-alcohol creation with smoked paprika spirit, olive oil distillate, whisky, and chickpea-infused orgeat—are even served with a spoon, further dissolving the divide between food and drink. Staff, dressed in earth-toned Loro Piana uniforms, enhance the vintage, Prohibition-era aesthetic that defines the bar’s ambiance.
Barrueco noted that the concept often confuses first-time visitors. “Many people, when we give them the menu, say, ‘Yes, thanks, but we want also to drink.’ These are the drinks!” he recounted with a laugh. Yet, once explained, the idea captivates, reflecting the meticulous, almost scientific attention to detail that has earned Bar 1930 its place among the world’s elite bars.
A Cultural Exchange Through Hospitality
For The Spirits Library, hosting Bar 1930 is part of a broader mission to foster cultural exchange within the global bartending community. These near-monthly takeovers connect local and international mixologists, creating unforgettable experiences for Philippine cocktail aficionados. As bartenders learn from one another, they weave a universal language of hospitality that transcends borders.
Barrueco’s guest shift not only introduced Manila to Milan’s cutting-edge cocktail scene but also highlighted the shared passion for innovation that unites bartenders worldwide. Though Bar 1930 has recently relocated within Milan, it continues to evolve while preserving its reputation for sophistication and exclusivity—a reputation that left a lasting impression on Manila’s discerning drinkers.
In a city where the bar scene is ever-growing, events like these remind us that a good drink is more than just a beverage; it’s a story, a journey, and a bridge between cultures. For one night, The Spirits Library transformed into a portal to Milan, offering a sip of something truly extraordinary.
