Simone Caporale: From Artesian to SIPS, a blueprint for modern hospitality

thedoublestrainer
Sep 16, 2025
2 min read

Updated: 2 days ago

Simone Caporale is one of the defining figures of contemporary bartending. His influence is not limited to “great drinks.” It sits in the shift toward hospitality built on systems, emotional intelligence, and design-level consistency.

This profile breaks down why his path matters for bartenders, bar managers, and anyone building a serious cocktail program.

Quick context for beginners

Modern mixology: technique plus repeatable process, not just creative flavor
Hospitality design: shaping how guests feel through timing, atmosphere, and service flow
Why Caporale matters: he helped make those ideas mainstream at the highest level

Roots: Como, then London

Caporale is originally from Como, Italy. His career moved into the international spotlight in London, where the standards for cocktail bars became more competitive each year, and where innovation only lasted if it could be executed under pressure.

Artesian at The Langham: the era that raised the bar

Caporale’s global reputation formed at Artesian, The Langham London, alongside Alex Kratena. Artesian’s impact was crystallized by an historic result: No. 1 in the world four consecutive years (2012 to 2015) on The World’s 50 Best Bars list.

What made that period important was not only the ranking. It was the model:

Big creative ideas supported by disciplined prep
Theatrical elements used to focus the guest experience
Menus designed as narratives, not lists of drinks

Awards that can be verified, and why they matter

Caporale won International Bartender of the Year (Spirited Awards, Tales of the Cocktail, 2014). This matters because it signals peer recognition for excellence at the craft level, not just fame.

If the goal is credibility, the clean rule is simple: list only awards and titles that can be traced to a reliable source.

Entrepreneurship: expanding the definition of the job

After the Artesian chapter, the work expanded beyond one venue.

P(our): a non-profit approach to hospitality culture

Caporale co-founded P(our), a non-profit hospitality initiative that frames the industry through science, art, ethics, and community.

MUYU: modern liqueur design

He co-created MUYU, developed with Monica Berg and Alex Kratena with De Kuyper. It is an example of translating modern flavor thinking into a product format without simplifying the idea.

SIPS Barcelona: the evolution

In 2021, Caporale opened SIPS in Barcelona with Marc Álvarez. In 2023, SIPS reached No. 1 in the world on The World’s 50 Best Bars ranking.

The SIPS model: technical rigor, human energy

SIPS is designed to feel open and direct, breaking the old “guest vs bartender” layout many cocktail bars still follow. The important part is what that layout enables: precision without stiffness, and play without chaos.