Nico de Soto

Bartender, Owner
Nico de Soto

New York

About Nico de Soto

Nico de Soto has visited 85 countries and worked in 31 of them. Parisian born and raised, he has made a lasting impression on the cocktail community around the world. He first began bartending in Paris in 2005 where he was trained in the art of classic cocktails. In 2007, he moved to Australia and began work in Melbourne, where he spent a year crafting libations. He then returned to Paris, working in China Club and became bar manager at Mama Shelter before joining Paris’s most respected cocktail bars, the Experimental Cocktail Club and Curio Parlor. In 2010 he joined the opening teams at Dram and PKNY in New York and then became the head mixologist of the Experimental Group, opening back to back the very successful Experimental Cocktail Club in London and New York. In 2015, he opened his first cocktail bar Mace in East Village. In 2016, he opened in Paris Danico, his new bar inside the Galerie Vivienne. His approach of drinks is inspired by travels and cuisine, always trying to get new flavors, combinations and techniques.

My Venues

  • Danico
    6 rue Vivienne
    Paris, Île-de-France
  • Mace
    505 E 12th St
    New York, NY

Accolades

  • Most Influential French Bartender, 2014
    Cocktail Spirits
  • 40th Most Influential French People in their 30s, 2016
    Atabula
  • Top 4 World’s Best Cocktail Menu (Mace), 2016
    Tales of the Cocktail
  • Top 10 World’s Best Cocktail Menu (Mace), 2017
    Tales of the Cocktail
  • Top 4 Europe’s Best New Bar (Danico), 2016
    Bar Convent Berlin
  • Most Creative Cocktail Menu (Mace), 2017
    NYC Time Out Awards
  • America’s Most Imaginative Cocktail Concept (Mace), 2015
    Playboy Magazine
  • Top 4 International Bartender of the Year, 2017
    Tales of the Cocktail
  • Top 4 Best New International Cocktail Bar (Mace), 2017
    Tales of the Cocktail

At My Venues

POPPY SEEDS
$$$, Full Bar, Cocktail, Alphabet City
"On the menu at MACE: POPPY SEEDS - Yaguara Ouro Cachaça, Thandai, Tapioca Balls. Thandai is an Indian drink made from Soy Milk, Palm Sugar, Powder Almonds, Poppy Seeds, Pistachios, Cardamom, Nutmeg, White Pepper, Rose Water and Saffron. #bubbletea"
At my venues
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