Simon Chollet : Sherrybutt (Paris)

Simon is a bartender from Sherrybutt, Paris. He shows us 2 cocktails, one is whisky based and the other one rye whisky based

Simon introduce yourself
Hi I’m Simon, and I’m the Bar Manager at Sherrybutt, Paris where I have worked for the last 2 years.  I became a bartender thanks to someone I met in Australia when I was 18 years old. I decided to focus on cocktails because it’s the best stuff a bartender can create, even if there are other parts which rock too.

The classic you want to show us
The Old fashioned is one of my favourite cocktails because you don’t really change the liquor,  so I like this mindset. And you can make a lot of twists, with few ingredients.
Old fashioned
Barspoon of Chicha Morada syrup (peruvian corn based)
10ml of white Lillet
40ml Yoichi whisky 15 years old
2 dashes of peychaud bitter
Dash of mandarin bitter

The bar or party you dream of
It depends of my mood, there can’t only be one. A bar with good drinks, simple and no show offs. A place where the bartenders want to make and discover new drinks for customers. Music that matches the interior and of course just being with good friends.

The spirit you like the most 
My favourite spirit is whisky to drink and to work with. Wherever it’s coming from, because it has an artistic side. You can taste a many shades and there are a lot of possibilities for cocktails.

What makes a good cocktail and which product do you want to highlight at this moment
In the beginning a good cocktail for me was based on it’s originality, but now with experience, it’s just about the balance.
I want to highlight a twist of Fallernum, a product we have created for our last menu, which we didn’t really know how to do at first. It’s a rum based spirit  with sugar and spices (ginger and cloves). We called it Tokyo fallernum related to our use of yuzu, coriander grain adds acidity and badian adds freshness.

The signature cocktail you want to show us 
Seaweed and Company
35ml Rittenhouse 100 proof (Rye whisky)
15ml Home made vermouth with wakame (japanese seaweed)
15ml red vermouth
Barspoon of Pedro ximenez
2 dashes of oranges bitter

Where do you think we need to go to interview another bartender?
Sullivan Doh just opened a new bar specialising in french products it’s called le Syndicat.

We have just spent a crazy 3 weeks in Sydney and met some incredible bartenders, tasted wonderful cocktails and experienced some very cool bars. So, please join us next week for our very first Sydney interview on the blog… can you guess who it is???


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