Nico de Soto has worked behind the bar around the world, bringing a little touch of French class and some fiendishly flavoured drinks to punters everywhere. He works with surprising ingredients, such as essences of tobacco and seaweed, to make cocktails that have made his venue, Mace, a New York favourite and No.28 on the World’s 50 Best Bars.
He’s stopping by Stockton, one of our favourite speakeasies on February 15 as part of the bar’s International Guest Bartender Series.
He’s bringing the recipes for five of his creations with him from Mace, each with a single spice as the key ingredient.
On offer are the herbaceous Mustard Seed that includes the pungent little seed, infused into the French aperitif Suze Gentiane.
Perhaps a Thai Chilli, based on gin spiked with chilli that has had egg whites folded through, sounds more like it?
There’s also the Lavender, redolent in calvados and flavoured with brown butter and vanilla, topped off with blueberry, lavender and Champagne.
The two final cocktails both include pandan, a little trick he picked up working in the Asia-Pacific region.
In fact, he’s kept bar in 11 different countries around the world, collecting experience and flavours along the way. De Soto is at Stockton on February 15, for one night only.
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