Adam Caron is a bartender at Symbiose in Bordeaux. He makes us two cocktails, one with Pinault des Charentes and Rye Whiskey and the second with Sochu and Floch de Gascogne.
Adam introduce yourself
My name is Adam Caron I’m originally from Paris but I was raised in Bordeaux. I was studying music and to pay for my school I worked in my Mum’s restaurant, before starting in large brasseries. At this point in my life, working in the music industry was really my goal. Then three years ago Symbiose opened in Bordeaux. I am very sensitive, and I loved the vibes there, so every day for two weeks I came in to give them my resume. Simon and Lucass, two of the owners, asked when I wanted to do a trial and I answered ‘right now’. I’ve been here for the last three years where I’ve learnt everything about wines, beers, spirits, cooking and so much more. What I love here, is the real fusion between the kitchen and the bar and also foraging in our garden near Bordeaux. Here there is no waste, because we use the leftovers from the kitchen for garnishes or infusions, like our pea pod lactose fermentation. We know all about the plants because we know different varieties have an impact on the body and I think it’s great. We change the menu three times a year because you can’t have the same quality if you keep plants and fruits for too long and we have seasonal menus. When we change the menu, the bar food changes too so there is a relationship between the food and drinks. Even if it’s not especially about pairing, there is always a link between them. Sometimes we hold special events which involve a full pairing menu.
The classic you want to show us
45ml of Rye Whiskey 100 Proof Rittenhouse
25ml of La Quintinye Dry Vermouth
15ml of Pineau des Charentes Rémi Landier 10 Yr Old
10ml of House Red Blend Vermouth
2 dashes of Angostura bitters
1/2barspoon of Luxardo Maraschino
The bar you dream of
My dream place would be something with a complementary space, like a concept store in Japan. A place where a flower shop could work with a tea room and pastry shop during the day. During the night it becomes a bar with a restaurant and fragrance store (with live music of course regarding my background).
What do you do in your time off
I sleep a lot… maybe too much. Otherwise, I spend my time sampling music at home with my computer.
The spirit you like the most
I originally liked gin but now I prefer whisky. Even if it’s very strong you can use it in fruity drinks by reversing the balance. For that kind of drinks, I really like Rye, especially Hudson Manhattan Rye.
What makes a good cocktail
First, you need to discuss with your client to understand what they want. Even if they can give me a colour or a feeling it helps. Then when building a good cocktail, because of my musical background, I see myself as a conductor. I play with the spirits and notes as a musician plays with instruments. A little bit of this, a little bit of that, just like the conductor listens to the music. In the end, it’s sharing between you and the customer.
What ingredient do you enjoy using in cocktails
I love pandan syrup and I put it in everything. It gives complexity and an umami taste to a drink and also adds length in the mouth. You can use it everywhere, it’s a kind of magic.
The signature cocktail you want to show us
25ml of Puffed Rice Syrup
15ml of Lemon Juice
15ml of Sochu infused with Genmaicha Yama
30ml of Floc de Gascogne infused with Pandan
20ml of Aquafaba
30ml of Gin
Where do you think we need to go to interview another bartender
You must visit Mace in New York and see Nico de Soto and Ben Fiddich in Tokyo. I also love Danico and Combat in Paris and Tales & Spirits in Amsterdam.