Mix interview: Danilo Grenci

From his native Italy , Danilo traveled the world before settling in Paris. He participated in the revival of the French cocktail scene with the Moonshiner and the Bluebird . Today he is taking a short break after 7 years of residencies in his various bars. Until the end of the year, he will be hosting events, with Damoiseau and other brands. He will help here and there while he prepares his projects for 2020… and there will definitely be rum !

Can you tell us about your career as a bartender?

My journey as a bartender began like many others, with a small occasional job, alongside my training and studies. It was almost 20 years ago that I began to see the world from behind the counter of a caffeteria in the heart of my hometown, Genova .

In 2006, thanks to French boxing, I had the opportunity to do an internship at INSEP for 1 year. A sabbatical year that allowed me to travel and meet different horizons.

As time went by, I became more and more curious and passionate about the gastronomic cultures of different countries. Which led me to travel and work in different countries such as Morocco, Thailand , Laos, South Korea, Saint Lucia (big up Chairman's), Guadeloupe etc etc….

After years spent between clubs, gourmet restaurants and hotels, it was in 2013, with the opening of the Moonshiner that I put on suspenders and a mustache (imaginary) and began to dedicate myself 100% to the world of cocktails .

In 2016, with former colleagues from Moonshiner, we opened the Bluebird , and the rest is recent history!

What are the basic rules in mixo?

The basic rule of mixology is not to call it mixology ! I think that in general, the most important thing is to decipher the tastes and expectations of the customers, know the products you work with and never forget that the most important garnish is the smile .

What makes a really good cocktail in your opinion?

Today we can drink and taste all kinds of cocktails , with the most different and sought-after ingredients. What sets a cocktail apart for me is the valorization and consistency of the mixed ingredients .

I understand that you have a certain fondness for rum, can you tell us how it came about?

Rum…. It’s something that has always been with me…. raise your hand if your first cocktail was the Cuba Libre ! I have always loved and studied in depth the history and development of spirits. For me, rum has several characteristics that differentiate it from other spirits. Beyond personal tastes, what I like most about rum is the notion of terroir , which today is found in few spirits in the world. Sugar cane, like grapes for wine, is the expression of terroir . Today we can taste an agricultural rum from Guadeloupe, like an agricultural rum from Thailand, and notice the differences. Today we are lucky, thanks to the increasingly demanding market and distilleries that offer quality products, to truly taste exceptional products!

What are the benefits of rum in cocktails?

Rum in cocktails , for me, is variety. We have so many different rums that we can work almost any cocktail. It is a very versatile alcohol, we can go from a white column rum to an old Jamaican rum. We can go from a long drink for the beach to a negroni with all these differences!

Are there any rules or principles for mixing a rum (or several)?

I can extend this answer to all spirits in general. Simplicity and consistency of ingredients, respect for classic recipes (if we have been drinking them for 2 centuries it is not by chance). And above all, when we have a good product, highlight it and take advantage of the entire taste palette (I love esters) to enhance the spirit. We can never say it enough, but most of the time, especially when we have a beautiful pin to work, less is more !

Do you have an effective cocktail recipe for a beginner?

I would say that especially when we talk about rum, we only need two things. Lemon and sugar! Rum, lemon and sugar are the Caribbean "triad". Whether it's the Cuban daiquiri or the West Indian ti'punch, whether shaken or not, with or without ice, these two ingredients are there to enhance our rums. Have fun looking for different sugars and different citrus fruits, it's a real world!