For our second mixology interview, head to Danico , in the superb Galerie Vivienne . At the back of the Italian restaurant Daroco, this speakeasy- style bar (hidden bar) offers some of the best cocktails in Paris. Hospitality is a sacred value and the welcome is always wonderful. The elaborate menu includes cocktails based on a multitude of spirits ( mezcal , cognac, whisky, etc.), and of course, lots of rum.
It was Guillaume Drouot who kindly agreed to answer our questions, and we would like to take this opportunity to congratulate him on his qualification for the final of the Clairin World Championship which will take place in Haiti !
Can you tell us about your career as a bartender?
I arrived late in the world of bartending and my entire education did not predestin me to work behind a counter.
It was in 2014, while living in Guadeloupe, that I fell in love with this profession. Back in mainland France and a few small bartending jobs later, I heard about an upcoming cocktail bar opening by Nico de Soto. I was then offered a position as a barback for the opening of Danico in 2016. I learned my trade there by learning from the renowned bartenders who worked there. In 2017, I was offered a position as a bartender, then in 2018 to become assistant manager. A natural evolution within the same bar that is like a second home.
What are the basic rules in mixo?
Respecting the balance of the cocktail, succeeding in finding the right balance between sweet & sour.
What makes a really good cocktail in your opinion?
As I told you, above all the balance of the cocktail . Nobody wants to drink a poorly balanced cocktail, too sweet or too acidic.
A very good cocktail, for me, is also the choice of ingredients and the work done on them, as in cooking.
I understand that you have a certain fondness for rum, can you tell us how it came about?
As a student, I spent my time in a rum bar with my best friend. We drank our first arranged rums there. Then I went to live in Guadeloupe and it was a revelation. I drank my first ti punch there and definitely fell in love with agricultural products and the West Indian art of living .
As an aside, I entered the restaurant business to be able to work in the world of rum.
What are the advantages of rum in mixology?
For me it's his versatile side.
With so many categories of rum and so many different profiles, it is one of the easiest spirits to handle and mix.
Depending on the taste and approach you want to give to your cocktail, you will always have a rum that will meet your expectations.
Are there any rules or principles for mixing a rum (or several)?
No rules in my opinion, it all depends on your sensitivity to the product but the combinations are endless.
I often mix agricoles with Jamaicans, for example, to take advantage of the more or less woody and fruity side that each has to offer.
However, you should always keep in mind the balance of the cocktail and adjust the sweet/sour side accordingly depending on the sweetening present or not in the rums used.
Do you have an effective cocktail recipe for a beginner?
Everyone knows old fashioned rum, easy to make, easy to twist.
But for a change I would advise you to try to reproduce a Little Italy (twist of the famous Manhattan cocktail) which can give real nuances to a rum:
50ml of rum of your choice (works very well with Guyana rums in particular)
15ml of cynar (an Italian bitter made from artichoke)
15ml red vermouth (antica formula or cocchi torino for example)
Chill in a mixing glass, serve in a coupette and garnish with orange zest.
The hardest part, if there was one: getting the ingredients. Once you have the recipe, you can also twist the cocktail endlessly.
