Behind every great cocktail is a story—and for Puerto Rican mixologist Giovanni Budet, it’s one infused with passion, identity, and a love for simplicity. From his early days mixing drinks at the Kioskos of Luquillo to working the bar at Antiguo 26 in Old San Juan during the Boricua Twist: Cocktail Challenge, his journey revolves around meaningful experiences, meticulous service, and honoring the essence of Puerto Rico in every creation. For Giovanni, mixology is a personal craft, shaped by local flavors, the people he serves, and the memories he stirs into every glass.

 

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    Giovanni Budet standing in front of Antiguo 28.

    Mixologist Giovanni Budet stands outside Antiguo 26, a former soda factory turned cocktail destination in Old San Juan.

    Creating More Than Cocktails

    At just 18, Giovanni took a job at a beach bar in the Kioskos de Luquillo and unknowingly launched a dynamic career in bartending. Born in the capital city of San Juan and raised in Canóvanas, he credits the East coast of the Island with shaping his identity and style, where, in his words, “simplicity doesn’t mean lack of complexity—sometimes, less is more.” His path took him from San Juan to the United States, including a stint as a creative director in Dallas, before returning home with a refined approach to mixology, one built not just on flavor, but on creating unforgettable memories for the guests.

    For Giovanni, being a mixologist goes far beyond recipes. It’s part chemistry, part flavor mastery—but above all, it’s about delivering a complete experience. At Antiguo 26 in Old San Juan, where he leads a passionate team, that philosophy comes to life. The bar feels like a portal to the early 1900s, blending vintage charm with modern energy and personalized service—transporting visitors to another era while keeping them firmly in the moment.

    Mixologist sprinkling garnish on top of a cocktail.

    Mixology in motion at Antiguo 26.

    A First-Time Challenge to Show His Craft

    Competition isn’t usually this mixologist’s scene, but the Boricua Twist: Cocktail Challenge pushed him out of his comfort zone. “I asked the universe for more discipline—and it answered with this challenge,” he says. His entry was a reimagined Daisy de Santiago, the classic Cuban cocktail of citrus, spirit, sweetener, and soda. Swapping Chartreuse for Génépy gave it a softer, herbaceous profile. “I wanted to honor tradition but also make something anyone could recreate.” The result was Flor del Caribe a cocktail that blended Ron del Barrilito with guanábana (soursop)—an ingredient he felt lucky to get when he opened the mystery box—topped with a lively siphon fizz in homage to Antiguo 26’s soda-factory past.

    Interior of Antiguo 26 bar.

    Step back in time at Antiguo 26, where vintage charm meets modern mixology in the heart of Old San Juan.

    Finding Inspiration in Every Corner of Puerto Rico

    For Giovanni, inspiration can come from anywhere—a walk down the street, a fleeting memory, even a scent. Creativity, he believes, can’t be forced; it has to flow naturally. That philosophy shows in his cocktails, each one rooted in lived experiences and emotion. His favorite local ingredients? Acerola (Caribbean cherry) and jobo (yellow mombin)—fruits he grew up eating that deliver the sour and tangy notes he loves. While he values balance in a drink, he believes it starts with knowing your ingredients. “You don’t have to overcomplicate it. Respect the flavor and build around it.”

    When it comes to Puerto Rican mixology, Giovanni says the Island’s magic isn’t just in the drinks—it’s in the service, education, and pride behind every pour. One day, he hopes to open his own bar, a space defined as much by its sense of belonging as by the quality of its cocktails. “A bar is nothing without a strong team, because guests come back for how you made them feel.” That’s why, he says, Boricuas shine wherever they go: the Island’s greatest strength is its people.

    His top recommendation for tasting Puerto Rico in a glass? A true daiquiri made with Puerto Rican rum—simple, vibrant, and bursting with Island spirit. For those skipping the alcohol, he offers a playful alternative: parcha (passionfruit) sorbet from local vendors, topped with soda. “It’s sweet, refreshing, and you can make it right on the beach.”

    Rapid Fire Questions

    Read on to find out his answers!

    Favorite Local Bar?

    La Penúltima

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    Favorite beach in Puerto Rico?

    Hacienda La Esperanza in Manatí.

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    Favorite Puerto Rican food or fritter?

    Pastelillo de chapín (Empanada stuffed with fish)

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    Ismael Rivera

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    Carla Bonilla
    Carla Bonilla Martínez is Discover Puerto Rico’s Web Content Manager, part-time florist, and full-time foodie, born, raised, and based in Puerto Rico. She blends her passion for culture, digital strategy, and storytelling to create engaging digital experiences. You can usually find her exploring the newest spots across the Island.
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