Aubin is a bartender at Tiger in Paris. He makes two cocktails for us, one with Gin and Salers and the second with Gin and Absinthe.
Aubin introduce yourself
My name is Aubin and I’ve always wanted to work in hospitality. I grew up in Brittany and that’s also where I studied hospitality. When I finished I decided to move to Australia to improve my english (and also because I love surfing). I worked in the kitchen at the Bucket List which is situated right on Bondi Beach. I stayed there a year and as my english improved I moved to front of house and worked as a waiter. I wanted to keep travelling, so I worked in Switzerland, then a hotel group offered me a job in Tahiti and this is where I started working behind the bar. When I returned to France everyone said if I was serious about pursuing a career as a bartender I should move to Paris. So, I moved and luckily met Stanislav and knew I wanted to be a part of Tiger. I’ve been here ever since and I’m learning and growing every day.
The classic you want to show us
Negroni
30ml of Christian Drouin Gin
30ml of 30&40 Normandy Pommeau
20ml of Punt e Mes
1 barspoon of benedictine
1 dash of solution saline
Rinced glass with Salers
The bar you dream of
My dream bar would be a beach bar in Bali, or somewhere in Asia so I could surf. It would be relaxed with good music and I’d use local produce. It would be a place people could chill during the day and then party at night.
What do you do in your time off
I go out to bars like Sherry Butt and Dirty Dick to see friends. If I’m not in Paris, you’ll find me surfing somewhere.
The spirit you like the most
I like gin because it’s dry and I appreciate the juniper flavour, it just works really well in cocktails. My favourites are Irish Gunpowder, Bobby’s and Tanqueray.
What makes a good cocktail and which product do you want to highlight at this moment
The most important thing is love.
I really enjoy using Absinthe in cocktails as it gives a longer finish to a drink.
The signature cocktail you want to show us
Bloody Hulk
30ml of Gin
30ml of Lime
20ml of Green Chartreuse
40ml of Cordial with absinthe lemongrass fennel and dill
Crush cucumber
Rinced glass with Absinthe
Where do you think we need to go to interview another bartender?
You should talk to Javier from Sherry Butt, Guillaume from Dirt Dick and Stanislas and Tony from Tiger. Another bartender you should speak to is Remy who used to work at Tiger.
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