Stanislas is a bar manager at Tiger, in Paris. He makes two cocktails for us, one with Gin and Bonal and the second with Gin and Calvados.
Stanislas introduce yourself
Ever since I was a child, I’ve always been interested in making things. Whether it was cooking with my mother or studying catering after I finished school, the creativity involved attracted me to the epicurean world. I became interested in bartending because it combined that creativity with hospitality, which cooking lacked. Bartending also allowed me to travel for several years to London, Italy and Mauritius, before settling back in France. I just love what I do as it combines creativity, interacting with people and hospitality.
The classic you want to show us
French Flair (twist on Corps reviver no2)
40ml of Gin
20ml of Triple Sec
30ml of Bonal
2 dashes of Saline Solution
2 dashes of Bitter Truth Aromatic Leaf Bitters
2 dashes of Absinthe
2 dashes of Orange Bitters
The bar or party you dream of
I would definitely want my bar in a city by the sea… somewhere like Barcelona or Sydney. I’d have a huge terrace overlooking the water and the interior would be light and bright with lots of colour. I want to serve drinks that please everyone, so I would have a huge selection of cocktails and offer food too. The music would change according to the mood of the crowd. In the end it’s all about alchemy: the drinks, the food, the service and of course the atmosphere.
Work takes so much of our energy, I cannot imagine being able to perform in this job without sport. Running, tennis and surfing helps me decompress, as do my family who I love spending time with.
The spirit you like the most
I’ve got to say gin. It’s a spirit that is having a new renaissance at the moment. If you look at the history of cocktails, a lot of drinks were made with gin and it’s just so versatile. Currently I’m a fan of Sipsmith, Irish Gunpowder and Bobby’s Gin.
What makes a good cocktail and which product do you want to highlight at this moment
Well balanced, quality ingredients, a good name and an interesting story behind the drink.
I’m using a lot of saline solution at the moment. It really enhances the flavours in a cocktail.
The signature cocktail you want to show us
25ml of Triple Sec
20ml of Velvet Falernum
30ml of Lime Juice
50ml of Gin
Top with Calvados
Where do you think we need to go to interview another bartender?
I would go and see Sean from Dead Rabbit in New York.