Mixing Puerto Rico's Spirit: A Q&A with Bartender Israel Bravo

Tell us a bit about yourself and how you became a bartender in Puerto Rico? 

I started 14 years ago, in June 2010 to be exact. I began at what is known as a fast-paced bar in Río Piedras, and that was the first time I worked as a bartender and realized I enjoyed it. 

What inspired you to start mixing drinks, and how has your journey been so far? 

I have always been very self-taught, so I didn't take formal classes and instead learned by reading, studying, and practicing extensively. In 2011, I got certified as a bartender and started working at my first restaurant, Di Zucchero in Condado, exactly two months after they opened their doors. After that, I worked at Miró and gradually progressed until now, where I am a bartender at Mario Pagán Restaurant. I've loved my journey, and I wouldn't change it for anything. 

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What is your favorite thing about being a bartender? 

My favorite part is being able to freely express my art, meet new people, and please customers, while also realizing that I’m good at what I do, and that people enjoy what I create. 

How do you prepare your signature drinks?  What makes it special? 

I don't have a signature drink per se; I create a lot of cocktails based on what people ask for or what they enjoy. I like to ask them about their preferences, what they like and don't like, and from there, I craft a special cocktail just for them. 

We’re in Capital Rum of the World. How does that influence your approach to bartending and cocktail creation? 

Always, all the time! I love creating variations of classic cocktails using local rums and products to create something different, like the collaboration I did with my best friend and fellow bartender, Christian Neuman, and Discover Puerto Rico. 

How do you incorporate Puerto Rican culture and flavors into your cocktails? 

Puerto Rico is the rum capital of the world, so I make many cocktails with rum, which I believe is a drink that truly represents us as a country. It’s about taking rum to the next level, beyond just making mojitos or piña coladas. 

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Are there any traditional Puerto Rican ingredients or techniques that you love to use in your drinks? 

Yes, I like to incorporate the flavors of Puerto Rico and local elements into my cocktails. One of my favorite cocktails to make is a fresh pineapple mojito with Ron Barrilito Three Stars. 

Do you have a favorite rum to use in your cocktails? If so, what makes it special? 

Ron del Barrilito Tres Estrellas is my favorite Puerto Rican rum because of its caramel notes. It’s the rum I use the most, the one I like the most, and the one I enjoy experimenting with the most when I’m behind the bar. I find it to be incredibly versatile—you can use it for anything from an old-fashioned to a piña colada or even a mojito. 

What is your favorite Puerto Rican drink to make and why? 

Mojito, definitely! I believe it’s a drink that represents us as a country, more so than the piña colada. It’s super refreshing with lime and mint, and you can easily enjoy more than one. 

What are your favorite local bars to visit when you're not working? 

My favorite local cocktail bars are definitely La Pecera and 173 Grados. 

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What advice would you give to travelers looking to explore Puerto Rican cocktails and culture? 

I always recommend places that I personally go to and where I can truly enjoy cocktails, like 173 Grados and La Pecera. What I usually order and suggest they try is old fashioned.