World-Class Mixologist Nicky Fas Is Raising the Bar

From the western, sun-soaked shores of Cabo Rojo to the bright lights of international bartending stages, Nicole “Nicky” Fas is redefining what it means to be a Boricua woman behind the bar. Today, she serves as Bar & Beverage Director at two Caguas hotspots: Bambina, a pizza destination ranked among the 50 Top Pizza in Latin America, and Pantera, a sleek bar celebrated for razor-sharp drink execution and an Asian-inspired menu.

She stepped behind Pantera’s bar to compete in Discover Puerto Rico’s Boricua Twist: Cocktail Challenge, once again proving why she’s a force in the Island’s mixology scene—bringing precision, passion, and a little extra flair to every pour.

A Journey Rooted in Family and Dedication

Nicky’s bartending journey began long before she ever stepped behind a professional bar. She grew up immersed in hospitality through her mother’s family businesses—including a wine and tapas bar in Cabo Rojo—and by 18, she was spending summers working events and pop-ups, quietly building a passion that would become her career.

It wasn’t until she moved to San Juan to study visual arts that she dove headfirst into mixology. Seminars, competitions, and an insatiable drive to learn sharpened her craft, culminating in a career-defining moment in 2019: winning the Bacardí Legacy Cocktail Competition. That victory sent her to Amsterdam, where Puerto Rico made its debut in the global event. Among roughly 50 competitors, she stood out—not only as a top talent but as one of just nine women—and claimed second place, catapulting her into the spotlight.

Del Palo Cocktail — Del Palo blends tamarindo and bold Crab Island rum.

Mastering the Bar with Confidence

At Pantera, Nicky blends precision mixology with a deep commitment to hospitality. “It’s not just about the drink,” she says. “It’s about how you’re treated, the music you hear, the atmosphere around you.”

That same philosophy is reflected in her approach to the Boricua Twist: Cocktail Challenge, where she was challenged to craft a cocktail using tamarindo (tamarind) and Crab Island rum —a bold, artisanal rum from the island-municipality Vieques. Tamarind isn’t her go-to flavor, but the challenge pushed her creativity, inspiring a mash-up between a Collins and a Daiquiri, topped with house-made tamarind soda. The result: Del Palo, a refreshing, balanced cocktail rooted in her countryside childhood, named after her grandmother’s warnings about climbing tamarind trees. “The name captures that nostalgia and our way of saying tamarind comes del palo—straight from the tree,” she explains.

Nicky’s creativity draws from everywhere—food, art, music, even a tomato or a movie—but Puerto Rico remains her deepest source of inspiration. Raised between the beach towns of Cabo Rojo and Lajas, she channels the region’s beauty—from Playa Buyé to La Posita near Joyuda—into her craft. She also celebrates its flavors, especially the piña cabezona (“big head pineapple”) and mango, both tied to her childhood and personal love for their taste. Pineapple, in particular, is her signature ingredient, infusing her cocktails with the personal, tropical, and unmistakably Boricua essence that defines her flavor style.

Puerto Rico’s Cocktail Scene: Bold and Bursting with Talent

Nicky believes Puerto Rico’s cocktail culture is more dynamic than ever. From crystal-clear clarified creations to playful Tiki-inspired menus, bars across the Island are carving out bold, distinctive identities. “There’s so much talent here—we’re doing amazing things,” she says.

Looking ahead, Nicky sees herself not just pushing boundaries behind the bar, but also shaping the future of mixology through teaching and mentorship. Her dream: to open a bartending and hospitality school, blending technical mastery with the art of genuine service. “You can be a great cocktail maker,” she says, “but if you don’t have that spark of hospitality, the eye for detail, and the ability to make people feel good at the bar, you’re missing the complete package.”

That same care extends to the rising demand for non-alcoholic options. At Pantera and Bambina, where she also runs the bar, Nicky is proud of the mocktail program she’s developed. A crowd favorite: a zero-proof amaretto sour made with non-alcoholic amaretto, fresh lime, a touch of sugar, and egg white—just like the classic, only without the booze. And if you’re sipping elsewhere, she suggests a virgin piña colada for a true taste of Puerto Rico—especially at the Caribe Hilton, where Ramón “Monchito” Marrero first created the iconic drink.

Rapid Fire Questions

Read on to find out his answers!

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