Niccolo Mazzucchelli is the co-owner of GRAMM Cafe. He makes us two cocktails, one with tequila and pollen syrup and the second with Coffee Oil Gin and Frangelico.
Niccolo introduce yourself
I was born and raised in Carrara, Tuscany. After high school, I moved to Florence to pursue a degree in architectural sciences. The next step was relocating to Milan to complete my education with a master’s in interior and living design. But the real turning point came in July 2018, after a fortunate series of coincidences, I had the opportunity to follow one of my great passions and finally opened my first venue, “Il Gramm.” It was my first entrepreneurial experience, and practically, it was my school of bartending and life, where I learned everything I know. Even though the bar was mine, I thought it wiser to start with roles that didn’t require significant personal skills. So, I worked as a dishwasher and prepared aperitifs for a year and a half. However, that didn’t stop me from obsessively observing my reference bartenders, trying to capture every secret and movement, building my style, drink by drink. Starting from scratch wasn’t easy—earning respect and gaining people’s trust of the industry without a long and established career behind me.
The classic you want to show us
Denis Rodman
45ml of Tequila with Lemongrass infused
1 Barspoon of Peach Liqueur
15ml of Pollen Syrup
15ml of Verjus
Top with Grapefruit Soda
3 Dashes of Saline Solution
The bar you dream of
The bar of my dreams is an intimate space with a maximum of 30 seats. In this bar, the most coveted spots are those at the counter. In my dream bar, customer care is at the highest level; the atmosphere is warm, welcoming, and almost familial. Time seems to stand still, the lights are dim, and every cocktail served is crafted with love and passion for this ancient and mysterious art. Everything revolves around the customer, and the creation of drinks becomes a nearly shamanic ritual that our guests follow step by step, trying to uncover its secrets. In my dream bar, the night never ends because the desire to discover the flavors of our creations grows with each drink.
What do you do in your time off
In my free time, everything I do—even on days when I’m not physically at Gramm—is, in one way or another, connected to the world of bars. But let’s be clear, it’s not an obsession—far from it. Every experience serves to bring something extra to my beloved profession. The search never ends, and even unconsciously, every activity we choose is somehow tied to it. I love traveling to discover what’s happening around the world and to see with my own eyes what’s going on in the great bars of Europe and beyond, romantically trying to bring back pieces of memories in my suitcase to release them in our bar in Milan.
The spirit you like the most
I don’t have a definitive favorite spirit, although at the moment, I particularly enjoy working with dark rum. I adore the complexity of aged spirits, as they are the result of a true kind of magic that occurs through the exchange of properties with the wood of the barrel, imparting a unique character to the liquid. Every aging process is different, and every barrel is unique. Highlighting these types of aged spirits in mixology is no easy task, as their inherent qualities are often enough to impress even the most refined palates. But who doesn’t love the challenge…
What makes a good cocktail
A good cocktail often comes to life through a process that begins with inspiration, progresses with the search for ingredients and spirits, finds balance among contrasting flavors, and strives to transform into liquid what, in everyday life, we experience in solid form.
What ingredient do you enjoy using in cocktail
Lately, I’ve been enjoying using flavored water to dilute cocktails. Essentially, I distill water with aromas, spices, fruits, vegetables—any ingredient. I’m truly fascinated by how such a simple addition can impart a unique note that transforms the entire cocktail
The signature cocktail you want to show us
Karl Malone
50ml of Coffee Oil Gin
1 Barspoon of Frangelico
10ml of Simple Syrup
4 Drops of Saline Solution
5 Drops of Foamer
Where do you think we need to go to interview another bartender
Let’s head straight to the cocktail capital of the world, London—a truly challenging city. I’ll send you to The Malt, a delightful cocktail bar, located in a luxurious Japanese hotel, ‘The Prince Akatoki.’ There, you’ll be welcomed by the bar manager, Antonio PapaRiello, an Italian gentleman and highly skilled professional. With his charm and expertise, he will offer you an experience truly worthy of the city of London.