By Nikki Buchanan and Craig Outhier
An elite Spanish beverage program is not merely the sum of its sangrias. Around 30 Valley cocktail enthusiasts will learn this important lesson first-hand when PHOENIX magazine’s Summer Cocktail Camp alights on Telefèric Barcelona Scottsdale for week 12 of the annual series.
An eagerly anticipated addition to Scottsdale Fashion Square’s re-energized porte-cochère dining hub, the celebrated tapas restaurant debuted in Arizona this summer after a string of smash-hit California openings starting in 2016. The cocktail program is led by Georgina Oter, who played a key role developing modern Catalan mixology at Barcelona hotspots Labtwentytwo and W Barcelona before joining Telefèric last year to run its stateside program.
What Spanish surprises await mixology fans at Telefèric? Oter sat down with us to talk all things cóctel.
Describe the beverage program at Telefèric and in what ways it supports the dining room’s menu.
The beverage program at Telefèric Barcelona is designed to complement the flavors and energy of the food, while bringing a little bit of Barcelona to the glass. We focus on Spanish-inspired craft cocktails, an extensive selection of gin and tonics, fresh sangrías, and a thoughtful Spanish wine program. Because the menu is built around sharing, we look for drinks that are approachable, refreshing, and easy to enjoy alongside a variety of dishes. There’s a lot of citrus, herbs, fruit and spice throughout the cocktail menu, which works especially well with the bright, vibrant flavors of Spanish cuisine. Ultimately, the beverage program is another extension of the Telefèric experience, vibrant, social, and meant to be shared.
Now tell us a little about you: How long have you been a bartender and what led you to this profession?
I’ve been working in the cocktail industry for the past ten years. Even before I started working behind the bar, I was always fascinated by the creativity involved in this side of hospitality. Throughout my career, I’ve had the opportunity to work for companies such as Marriott and to learn from some incredibly talented mixologists. One of the things that makes working at Telefèric so exciting is being part of such a talented bar team across all of our locations. We’re constantly sharing ideas, learning from one another and inspiring each other to keep creating and evolving.
What do you enjoy most about the job?
[Creating] memorable experiences for guests, coming up with new ideas, surprising them, and ultimately making sure they leave happy!
Name one or two of Telefèric’s bestselling cocktails and explain what makes them so popular.
Our Fancy a Carrot is an absolute crowd favorite. It is easily one of our most culinary, cocktail-forward creations. It starts with a house-infused fig leaf tequila that gives off these lush, coconut-and-green-leaf aromas, which we combine with a vibrant house-made carrot cordial. We layer in Amontillado sherry for a dry, nutty Spanish accent, then balance it with fresh oregano and a spicy agave blend. It’s slightly spicy, wonderfully savory, and deeply herbaceous, a total showcase of how we bring kitchen techniques straight to the bar.
Another huge seller is our Barceloneta Sangría. Built on a base of Spanish sparkling wine, Cava, it’s brightened with prickly pear, fresh berries, lemon, honey and a sprig of slapped rosemary. It’s crisp, bubbly, and perfectly balanced, making it the ultimate patio drink to pair with tapas or jamón Ibérico.
What would you say is the percentage of customers interested in NA cocktails and how has Telefèric responded to that growing trend?
While we don’t track an exact percentage, we’ve definitely seen a noticeable increase in guests requesting non-alcoholic options, whether they’re designated drivers, moderating, or simply choosing not to drink alcohol. Telefèric Barcelona has embraced this shift by treating zero-proof options with the exact same care and complexity as our alcoholic cocktails. We don’t just offer fruit juice topped with soda – we create crafted beverages like our Lychees & Cream Mocktail. We shake sweet lychee juice and fresh tart raspberries with a house-made kaffir-infused yogurt, fresh lime, and honey. It’s vibrant, refreshing, and proves that non-alcoholic drinks can be just as complex and elevated as any classic craft cocktail.
We also offer our Virgin Barceloneta Sangría, inspired by the alcoholic version mentioned above, which delivers the same elevated experience, presentation, and depth of flavor without the alcohol.
Are you seeing any other noteworthy trends and how are they reflected on your cocktail menu?
Two major trends stand out right now: interactive presentation and a return to our Spanish roots. Guests want a complete experience, not just a drink. We reflect this through theatrical elements like tableside pours, flaming accents or dramatic colored infusions, which build anticipation before the first sip. At the same time, we continue looking back to Spain for inspiration. We utilize Spanish vermouths, rosemary, serrano pepper and Mediterranean herbs to bring a sophisticated, savory complexity to the bar while keeping a strong connection to our roots and our story.
Give our home bartenders one or two tips to help them elevate their cocktail game.
Prioritize fresh ice and dilution: Don’t use small, half-melted ice cubes from an old freezer tray. Shake or stir with large, dense ice cubes, and always strain over fresh ice. Proper dilution softens the alcohol bite while keeping the drink crisp and refreshing.
Master house syrups with fresh herbs: Elevate simple syrup by infusing it with fresh herbs like rosemary, thyme, or mint right as you melt the sugar into hot water. A 1:1 rosemary-honey or mint-citrus syrup in your fridge immediately takes homemade drinks from basic to craft level.
What can guests expect, and what knowledge or skill sets will they take away, if they’re coming to Summer Cocktail Camp at Telefèric this Sunday?
Guests can expect a high-energy afternoon filled with great food, refreshing drinks, and authentic Spanish hospitality! We’ll be breaking down the mechanics of some of our most loved cocktails, including how to balance spirits, acids, and botanicals, so everyone leaves with real mixology confidence. Attendees will learn how to properly build and garnish Spanish-inspired drinks, master house-made bases, and execute professional shaking, stirring, and straining techniques at home. Plus, they’ll leave with insider secrets to host their own Spanish-inspired cocktail parties all year long!
More than anything, we want guests to have fun, get behind the bar with us, and experience a little bit of Barcelona right here in Scottsdale.
