Q&A: Simone Caporale on Montana, Hong Kong’s new Cuban bar
Simone Caporale, the renowned bartender and co-founder of Barcelona’s Sips, reveals what it’s like working with fellow hospitality legend Lorenzo Antinori and what’s in store for the duo’s new Hong Kong venue Montana.
How did you and Lorenzo come to the Cuban bar concept for Montana?
“Cuban cocktails are the backbone of the modern cocktail world, especially when you look at their deep connection with early 20th-century American bartending. What drew me even more to the Cuban influence was the spirit behind it. It’s more than just a style of drinks; it’s a reflection of resilience, community, and culture. That energy felt like the perfect foundation for Montana.”
What’s it like working with Lorenzo? What skills do you both bring to the table?
“Lorenzo and I met about four years ago and quickly became friends. We share a similar mindset when it comes to the details – especially our love for classic cocktails and the craft behind them. What really connects us is how hands-on we both are. We don’t just create concepts and walk away; we want to be in the bars, feel the energy, and be part of the everyday rhythm. That shared commitment to presence and quality really drives our partnership, even though we bring different perspectives to the table.”
Are you planning to apply any of your experience at Sips to Montana?
“Of course; we all bring experience from past projects – it shapes who we are. But Montana won’t be Sips, not even 1%. Montana will be Montana. It has its own identity, rhythm, and story. Hong Kong moves at a different pace than Barcelona – faster, more intense – and I love that. There’s an energy here that’s electric, and we’ve embraced it fully. That contrast in rhythm is exactly what excites me.”
What flavours combinations are you experimenting with right now?
“Currently I’m really loving: rhubarb and citrus; passionfruit and coffee; cherry and lavender; pink grapefruit and sake.”
How would you describe the state of the international bar scene at the moment?
“It is more connected than ever, which is exciting, but it also comes with challenges. One of the biggest issues I see is that too many bars measure their success by comparing themselves with others. They treat other venues as a benchmark, instead of focusing on what makes their own concept original or meaningful. The problem with chasing others is that you’ll never be first – you’ll always be following, not leading. True innovation comes from looking inward, not sideways.”
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What drew you to bartending?
“I found bartending at a time when I really needed direction. As a teenager, I was running with the wrong crowd. One summer I needed a job to take responsibility for the mess I’d gotten myself into – and that’s when I stepped behind a bar for the first time. That moment changed everything. I discovered the value of hard work, discipline and creativity. Bartending didn’t just become a job – it became a way of life. Over the past 20 years, it’s shaped who I am and how I move through the world.”
If you could only drink one cocktail for the rest of your life, what would it be?
“Rye Manhattan. So round and so complex.”
What’s one unpopular opinion you have about bartending?
“I think too much value is placed on hype rather than the actual work a bar puts in. These days, it feels like digital buzz can overshadow genuine craft and creativity. But hype is fleeting – it can be created with a few clicks and forgotten just as quickly. What really matters is what a bar contributes to the industry: how it pushes boundaries, opens new doors, and leaves a lasting impact. I’ll always choose substance over noise. Real, thoughtful work can create momentum that resonates for decades.”
Amaro Santoni Aperitivo Week launched this week. What are you hoping to achieve with the event?
“As an Italian brand, we’re all about family values at Amaro Santoni with one of our core pillars being bringing people together. For Amaro Santoni Aperitivo Week we’ve brought together 15 of London’s most incredible bars and restaurants not just to serve drinks, but to participate in a grand celebration that highlights Italian aperitivo culture. Our main goal behind Aperitivo Week was to create a platform for bartenders to unleash their talents and creativity, crafting exclusive cocktail menus that showcase the versatility of Amaro Santoni.”
You’re also launching the bartender education programme ‘The Art of Shaking’ in Hong Kong. What was the idea behind the programme and why do you think Hong Kong is the perfect destination for something like this?
“The core idea behind ‘The Art of Shaking’ stemmed from a passion for elevating the craft of bartending and sharing knowledge on a global scale. We recognised a growing demand for high-quality, accessible education within the cocktail industry. For us the main idea behind bringing The Art of Shaking to Hong Kong was the thriving and dynamic cocktail scene taking place in the city.”
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