Abi El Attaoui is the Bar Manager of Ceresio 7 Milan. He makes us two cocktails, one with Rye Whiskey and Balsamic Vinegar and the second with Mezcal and Salted Mango Water.
Abi introduce yourself
I was born in August 1992 in a small town in Morocco and moved to Italy at 5 to pursue my studies. I have always been passionate about architecture, design, and fashion from a young age. After completing my studies as a surveyor, I discovered my true passion for the food & beverage world. I started working in small bistros, where I got closer to the industry, and later had the opportunity to collaborate with prestigious and renowned establishments at the time. These experiences allowed me to develop a strong interest in hospitality, particularly in the context of 5-star hotels. In 2013, the year Ceresio7 opened, I officially began my career in mixology, where, over more than 11 years, I had the opportunity to refine my skills both in the dining room and behind the bar of the American Bar. In recent years, as the leader of Ceresio7, I’ve had the chance to overcome significant challenges and achieve great satisfaction. Today, I continue this project to become an inspiration for those who are afraid of not overcoming the many barriers in the bar world.
The classic you want to show us
Boulevardier (limited edition)
25 ml of Rye Whiskey
25 ml of Bitter
30 ml of Red Vermouth aged for 1 year in a balsamic vinegar oak barrel
3 drops of Bitter Oaks
The bar you dream of
The bar of my dreams is a venue where elegance and fun meet, with a Middle Eastern touch that adds an exotic charm. The atmosphere should be intimate and immersive, with plenty of plants, soft lighting, and a style that combines a classic American bar with an exotic modern Riad. The music is a fusion of jazz, soul, and oriental deep house, with occasional live performances. The bar should offer an always innovative concept, with sophisticated yet easy-to-drink cocktails, accompanied by a tapas menu with an oriental twist and modern, tasty interpretations. The energy should be lively yet elegant, creating a dynamic and welcoming environment. It’s the perfect place to relax and have fun, with an exotic and refined touch
What do you do in your time off
In my time off, I try to make the most of every moment, appreciating the simple things that many people often overlook. I love spending my days doing good physical activities, such as taking walks through the city and enjoying a great coffee in one of the historic cafés. I also enjoy spending my evenings in different ways, from watching movies to having an aperitif and dinner with my close friends and family. What I value the most, though, is the chance to recharge in nature. Fortunately, being close to mountains and lakes, I love taking small, rejuvenating trips outside the city, where I can fully enjoy tranquillity and beauty of the natural surroundings.
The spirit you like the most
The spirit I like the most is mezcal, because of its diverse aromatic complexity. It adds character and structure to a drink, making it unique and intriguing with every sip. I enjoy both drinking and mixing it, as its rich flavours can elevate any cocktail.
What makes a good cocktail
A good cocktail has several key factors. It should be well-balanced, with flavours that work together harmoniously. The drink should have some complexity in its aromas, but still be easy to drink, so both experienced drinkers and newcomers can enjoy it. And of course, it’s important to serve it with a smile, because the experience of a great cocktail is about both the drink and the friendly service.
What ingredient do you enjoy using in cocktail
I enjoy using herbs, leaves, and roots in cocktails because they bring complex and extraordinary aromas that make the drinks wonderfully aromatic. These ingredients add depth and a unique twist, enhancing the overall experience of the cocktail.
The signature cocktail you want to show us
Tomacco
25 ml of Tequila Blanco
25 ml of Mezcal
22.5ml of Salted Mango Water
22.5ml of Grilled Bell Pepper
15 ml of Fresh Lime Juice
10 ml of Agave Nectar
3 drops of Saline Solution
Where do you think we need to go to interview another bartender
There are many professionals around the world that I admire for their personality and expertise, and one of them is Erick Van Beek from Handshake in Mexico City. I had the opportunity to meet and work with him during an evening, and his approach to bartending left a strong impression on me. I believe he would be a great choice for an interview.