Based Istanbul Welcomes: Simone Caporale

We are stepping into the world of glass-full stories. Simone Caporale, founder of Barcelona’s legendary bar Sips, is with us with his signatures. Simone accompanies us behind the bar as we come together, share and celebrate The Townhouse’s fifth year anniversary. On the menu, there are nothing but unforgettable memories.

Tell us a bit about your journey. What was the initial spark that motivated you to dive into the world of mixology?

I started in a bar of a discotheque, like most of us do. I’ve seen there was more than just serving drinks, a hidden discipline into what was considered just a job, back then. I’ve never looked back since then… Bartending is all I know, and it gave me everything I wanted. 

Is this your first time in Istanbul? What are you most excited to discover in this local texture?

This is my second time, actually. Istanbul isn’t just a city; it’s a world to discover and to be inspired.

Mısır Çarşısı / Kapalı Çarşı and Eminönü are all rooted from the culture of Silk Road. They carry centuries worth flavor profiles, spices and Asian cuisine. From the perspective of a mixologist, what creative impulses does this heritage bring out?

To me, it brings out the awareness that only those who are capable to adapt and blend with others throughout the time, will be the only ones who will progress, grow and endure.

First in “Artesian at The Langham” now in “Sips” you achieved great success, consistently. What drives you to overachieve yourself?

As a person and as a bar owner, I constantly look for improvements. This makes me always question what we do and if we are doing it in the best way possible. We work hard. Over the last 2 months I did not have a full day off at home, disconnected. This shows how we are committed to what we do. Is this the best way? Is this what I suggest? Maybe yes, maybe not. In essence, everyone has their own view on balance.

You are the guest mixologist of “The Townhouse” tonight. What excites you the most about being here?

This will be my first time working in Turkey! It was about time!

The Townhouse is an authentic bar with unique textures. How would you interact with the characteristics of this space? Does the atmosphere effect what you’re serving?

The atmosphere plays a big part on everything we do. I’ll blend it to share my hospitality and drinks.

What are your signatures and what do they say about you? How did they become what they are?

Here are the ingredients: Quality, experience, awareness and respect for the local products.

There is a fine line between simplicity and flatness. In this game of trapeze, how does “Sips” remain uniquely simple yet highly complicated?

Simplicity nowadays became the most difficult thing to achieve. Simple isn’t flat… Simple is something that can be surprisingly sophisticated even though it has only few ingredients… Flat can be anything else that simple doesn’t evoque feelings or emotions…

Looking back at your journey, what were the milestones that made the bar into what it is today?

The team, the excitement created amongst the audience, the confidence in daring a new drink offer…

Tell us a bit about your creative process. What is the main channel you tap into when translating your ideas into cocktails?

There are different starting points for each process. I generally start from the “flavour”. Working on ingredients first, then the relative presentation or how to serve and drink it. Taste comes first.

You are known to create multi-sensory drinking experiences. Walk us through the process. Do you search for the wow factor or does it find you naturally?

The “wow factor” is important, although today the wow factor is confused with the “Instagram factor”… I prefer focusing on those ideas that aren’t disposable. Rather, make people dream of what they had in my bar, months after their visit.

Space design and settings play a big role in how sensory experiences are perceived. How do you design/direct the spaces to serve your purpose?

I rely on the people who actually, really worked at the bar. Designers tend to lose the sense of function, in favour of aesthetics. I believe that both can be achieved: pretty and functional.

If you could trap a song’s spirit in a cocktail, which song would it be?

Wish You Were Here – Pink Floyd

Bartending is a highly social experience. What part does personality traits play in mixing a cocktail or serving it?

The joy to releate with people and the sense of responsibility, you must feel for it!

You come off to us as a visual person. From cocktail presentations to menu designs and even social media. Can you tell us a bit about your “do’s and dont’s” while communicating your creations? 

Be yourself, read the other people’s mind and expectations in the best way that you can. Accept the fact that you can’t please everybody. Be honest. Whatever you do that is complicated, make it seem effortless and elegant.

If Based Istanbul was a cocktail, what would the recipe be? 

Honey, delicate citrus fruit, a bit of a spice kick and oak-wood.

Creative Direction by Duygu Bengi

Filmed and Edited by Umutcan Öncü

Head of Production Gamze Okutucu

Content Editors Belgin Demirhan, Tunga Yankı Tan

Music by Salih Alkan

Photos by Zafer Tektaş

A big thank you to Pernod Ricard and Cq Prive