Born in Schaffhausen, he preferred to be behind the bar and so he dedicated himself entirely to his passion. In 2017, he started as deputy general manager at the Cuba Club. One year later, he took over the management and has been co-owner since the beginning of 2020.
The 10 questions
1. Who would you like to serve a drink to?
Quentin Tarantino a Sazerac.
2. The first thing you do when you start work?Turn on
lights, take Red Bull from the fridge drawer and eat a sandwich.
3. What do you love about your job?
The versatility of the drinks and the philosophising with the guests.
4. What gets on your nerves the most?
When people snap or whistle to get my attention.
5. A world without social media would be...
... maybe not so bad. But I keep catching myself on Insta and Facebook all the time.
6. What was your craziest trip?
Agia Napa, Cyprus. Two intense weeks with my boys...
7. the most unusual cocktail you've ever mixed.
Gin Basil Smash with tomatoes and mozzarella. But it didn't work.
8. the last luxury you treated yourself to.
5-star accommodation in Stockholm last January.
9. three qualities to describe you.
I am honest, friendly, cheeky.
10. the last 100 francs and only 24 hours left...
Buy five bottles of wine and wait on my balcony for the end.
Nicolas' Mix Tip
Cohiba Cooler
| 4 cl | Bulleit Bourbon |
| 2 cl | Apricot Brandy |
| 2 cl | Fresh lime juice |
| 4 cl | Cranberry Juice Ocean Spray |
| 4 cl | Pineapple juice |
Decoration: Pineapple, sprig of mint
Preparation: Shake and strain over ice cubes in a hurricane glass.
This article appeared in
Issue 3-2020
BAR NEWS magazine as single issue
