Train where Ibiza's bartenders learn to think before they pour.

Ibiza is the right place to learn this. The rhythm of the season, the quality of the produce, the kind of clientele that walks into a bar here, all of it asks more from a bartender than a city-centre bar would.

We teach the way we work: making everything in-house. Syrups, ferments, infusions, juices. If you can't break a cocktail down into the components you made yourself, you don't really understand it yet.

Every course includes circular practice from day one. Reusing peels, reducing waste, designing menus around what's available. This isn't optional on an island, and it's the future of every bar.