1) NAME - Mickael Lenu
2) AGE - 29
3) PLACE OF WORK - Bar Américain
4) HOME TOWN - Nimes, France
5) TIME IN HOSPO - 11 years
Although, I began working in the drinks industry when I was 18 years old it took me several years of studying to understand how to properly balance flavour profiles.
Along with working with great team members over the years - I also devoured historical cocktail books to learn all about classic cocktail combinations and how each flavour works in tandem with another one.
It wasn’t until 2013 when I was working at Ancestral Bar in Wellington, New Zealand that I created my first cocktail that I think actually worked well. I named the cocktail ‘Dantes in Fernet’ and it can still be found on Diffords Guide website. The drink was made with Speyside whisky, a personal favourite - Fernet Branca, grapefruit juice, maple syrup and a few dashes of chocolate bitters. Bitter, sweet and with a proper kick. Satisfying.
There are a lot of things that I love about the drinks industry, both as someone that works in it and someone who goes out frequently but most of all, I just never tire of the atmosphere of a place. The buzz. It always puts a smile on my face.