The Speakeasy Episode 84: Nico de Soto
Feb 13, 2013
Nico DeSoto, bar manager at Experimental Cocktail Club with global bartending experience, blends culinary technique with cocktail craft. He discusses South American ingredients, small all-creation menus, flash infusions, carbonation, rotovaps, clarified milk punches, and nontraditional glassware. Short sentences highlight travel influence, modern techniques, and the balance of creativity and busy service.
AI Snips
Chapters
Transcript
Episode notes
Travel Shaped His Bartending Path
- Nico used travel to shape his bartending career, starting in Paris then opening London and New York locations.
- He worked shifts worldwide and returned to open ECC London (2010) then ECC New York (2012).
Chicha Morada Inspired A Pisco Drink
- Nico found Peruvian chicha morada (blue corn with pineapple and cinnamon) inspiring during travel.
- He plans to incorporate blue corn flavors into a pisco cocktail for uniqueness.
Small, Creative Menu Philosophy
- Nico purposely keeps ECC's cocktail list small and creative, excluding classics from the menu.
- He treats drinks like cuisine, marrying unexpected ingredients and techniques for distinct flavors.