Romain, is a bartender at Gravity Paris. He makes two cocktails for us, one with rye and sugar, and the second is with dolin genepi and celery syrup.
Romain introduce yourself
I’m Romain Briset, I’m 23 years old and I’m an apprentice bartender at Gravity in Paris. I am learning about classic cocktails, the history of spirits and methods of manufacturing them. I began my career working in a bakery, but it wasn’t for me, even though I have great memories of this period. I actually see many parallels and similarities between bartending and baking, like creativity, the correct balance of ingredients and creating pleasant flavours and textures. I left Brittany last year to come to Paris, because there are more opportunities here. Originally I applied for a job at Le Coq and they told me about a new bar in the area, which turned out to be Gravity. And, as you see, now I am here.
The classic you want to show us
Glass rinsed with Absinthe
1 barspoon of Sugar
3 dashes of Peychaud
60ml of Rye Rittenhouse 100 Proof
1 Lemon Twist
The bar or party you dream of
The idea would to mix a bar with a bakery. I’d produce things like brioche syrup and use some grain based spirits for drinks. I’d definitely create some cocktails inspired by the flavours of pastries and baking. Also, I’d incorporate a bartenders station beside a bakery station, enabling customers to see both of them at work, sharing their drinks, breads and pastries (sweet and savoury). It would be an average sized place with 50 seats open to the world, not like a speakeasy. The interior design would be influenced by the bakery world with things like burlap bags on the walls. The music would feature soul, funk and reggae so people can chill out.
The spirit you like the most
My favourite spirit is Xeres wine with it’s oxydative side. I didn’t know about it before I came to Paris, but it’s a very beautiful alcohol with flavours of nuts and dried fruits, it really matches with my project of a grain and brioche syrup.
What makes a good cocktail and which product do you want to highlight at this moment
For me the definition of a good cocktail is about balance and individuality. I like working with products I am not used to drinking, like Quinquina an old aperitif liqueur.
The ingredient I like to use the most would be lemon. The acidic side speaks to me and it was already an ingredient I loved to use in pastries.
The signature cocktail you want to show us
Fruit du Passé
10 ml of Egg White
20ml of Celery Syrup
25ml of Lemon Juice
25ml of Strega Liqueur
25ml of Dolin Genepi
Top with Soda
Where do you think we need to go to interview another bartender?
Go to a restaurant bar called Siseng, with Asian influenced cocktails.