Guillaume Leblanc : Dirty Dick (Paris)


Guillaume is a bartender at Dirty Dick, Paris. He shows us 2 cocktails, one is rum based and the other one is calvados based

Guillaume introduce yourself

Hi I’m Guillaume, and I’m the bar manager at Dirty Dick, Paris. I am 30 years old and I have worked in bars for 12 years now. Since I was a child I wanted to become a bartender, I don’t why, I have an uncle who used to work in a bistro, and I loved the ambiance. I’ve always liked cocktails, so at hospitality school, I decided to choose that major and today I still love my job.

The classic you want to show us
Royal bermuda yacht club n°2
3 dashes of angustura bitters
15ml of triple sec
20ml of Falernum
50ml of Rum Gosling
A twist of lime discarded

The bar or party you dream of
A warm and welcoming ambiance with not very expensive cocktails, so everyone can enjoy them. You can see that people have fun and are happy when they leave us. I love to go to Sherrybutt, with its minimalist spirit and very sharp, high level cocktails. I have known them for long time, so I feel good there.

The spirit you like the most
I love calvados, because it comes from where I grew up in Normandy. It’s something with a very particular taste. You can actually feel and taste the apple with very good brands. It works well in both sour or dry cocktails.

What makes a good cocktail and which product do you want to highlight at this moment
A good cocktail is just a cocktail the client likes. And of course, only make it with good products.
I love a japanese sake, named Nihonshu, it’s very floral and delicate in the mouth, so not easy to work with, but with it you can create lighter and more delicate cocktails than you can with other spirits. This allows to have the pleasure without the satiety, so you can order another one. It’s something between wine and vermouth, that’s why it’s a very interesting product.

The signature cocktail you want to show us
40ml of Calvados
10ml of honey sirup
20ml of lemon juice
Tonka beans grated
Top with champagne

Where do you think we need to go to interview another bartender?
I am curious about Mabel in Paris, and Silk and Grain in London, I just saw the menu and it was impressive.


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