Nicolas Goradesky: Bisou (Paris)

Nicolas Goradesky is a bartender at Bisou in Paris. He makes two cocktails for us, one with Whisky and Cap Corse and the second with Rum and Zucchini Juice.

Nicolas introduce yourself
I am Nico Goradesky, I’m 30 and I’ve been working as a bartender for the last 10 years. I started working as a chef when I was quite young and during an internship in Corsica I had the opportunity to work behind the bar and fell in love with it. Luckily when I graduated my parents bought a cocktails/tapas place in St Raphael,  so for 5 years I worked with them, managing the bar. It is thanks to my parents I am the bartender I am today as they let me make and try what I wanted. I met other bartenders in the south of France before moving to Lausanne in Switzerland, then to Brussels and Hong Kong. When I came back to France, the brand ambassador for Bacardi introduced me to Nico from Bespoke where I worked before he asked me to work in his new bar project, Bisou last summer.

The classic you want to show us
Paul Sesame
45ml of Dewar’s 12 Years Old Whisky
15ml of Noilly Prat
15ml of Amontillado Sherry
10ml of Cap Corse
2 dashes of Angostura Bitters
2 drops of Sesame Oil

The bar you dream of
My dream bar would be in Hong Kong, because the bartending culture there is a great mix between London and Japan with an international audience who love to drink cocktails. I’d like a smaller bar with around 60 seats and the design would be parisian style, with the menu focussing on classic cocktails. It would be a bar that opens onto the street, like Copperbay in Paris with a big window and long back bar where you can see all the bottles like we have here in Bisou.

What do you do in your time off
I love series, so binge watch shows on the sofa with my cat. Otherwise, I tend to go to fine dining restaurants with my girlfriend, or we go to bars like Little Red Door, Copperbay and Gravity

The spirit you like the most
Rum is my first love to drink and work with. I Like amber rum when it matures or agricol rum with the sugar cane flavour. Right now I am a big fan of Plantation Pineapple.

What makes a good cocktail
The customer who will drink it. You have to listen to the client and understand what they want. Here at Bisou we have no menu, so we have to ask the client to describe what they want and now the french audience has more maturity so is able to do that. It’s really good for creativity.

What ingredient do you enjoy using in cocktails
Fino Sherry and recently I discovered the Fino Manhattan which is low proof, so you use more sherry instead of vermouth. It’s a good ingredient to work with in drinks.

The signature cocktail you want to show us
Fabrice Zucchini
45ml of Plantation 3 Star Rum
20ml of Riserva Ambrato Martini
10ml of Fino Sherry
10ml of Acid Solution
25ml of Zucchini Fresh Juice
15ml of Tonic Cumin Syrup

Where do you think we need to go to interview another bartender
Go to visit Sara at Little Red door in Paris and in Hong Kong ask for Mario the bar manager at Honi Honi, they do great tiki cocktails.


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