In Paris, the best practices of the Divine bar to make the cocktail accessible
An easy to understand menu, surprising cocktails, a beautiful alcohol-free offer: in Paris, after Bisou, Nicolas Munoz brilliantly recurs at the Divine cocktail bar.
The author of this article was one of the first customers to walk through the door of Divine, a cocktail bar opened at the end of May in the 10th arrondissement of Paris, rue d'Hauteville. A request for an interview followed... at length. Its owner, Nicolas Munoz, has a good excuse: at 31 years old, he manages two bars (Bisou, a cocktail bar without a menu, opened in May 2017 in the 3rd arrondissement) and must manage the development of his new establishment, equipped with a rich drinks menu, but also with a food offer and a brunch, which meets a great success on Sundays.
Six months will therefore not have been too long, in a boiling district (IBU and Nautilus beer bars, Bonhomie and Kouto cocktail bars...), to discover Divine, opened after a year of research and work. "I think a lot that the local conditions the concept. Considering the surface area, with two rooms on the ground floor and one floor, it was not possible to work without a map. We insist on the fact that the place is comfortable and classy, in a spirit of a neighbourhood bar," says Nicolas Munoz, who will soon have Big Mamma as a neighbour.
The entrepreneur knows what he is talking about: in addition to his law studies, he started working in bars, a world he liked so much that he immediately opened his first establishment, Bespoke, in the 11th arrondissement in 2014 (an eviction of the lease overcame the place in December 2017). That same year, he participated in the French final of the Bacardi Legacy. Divine has six people, who take turns every night. "We have a good distribution of sales between the different cocktails," Nicolas Munoz is satisfied.
Among the twelve cocktails, Fleur (Mezcal Bruxo X/saké/Otto's vermouth rosé/sirop simple Rinquinquinquin) is quite fine, with the smoky side of mezcal on the other hand: "You have to remain accessible, and talk to both the connoisseurs of the cocktail and the people who discover it", Nicolas Munoz insists. "Light, floral, smoky and delicate", in the spirit, the cocktail is similar to a milk punch. Divine Highball (Bourgoin Cognac/Dolin blanc/Oloroso sherry/roasted sesame syrup/sparkling water) cultivates "zero waste" thanks to an elegant tile made from dehydrated sesame syrup. Refreshing, it abandons whisky for an equally surprising result.
Resolutely in the spirit of the times, Divine's team has concocted two alcohol-free cocktails which, we guarantee you, have nothing to envy their alcoholic counterparts. The Essence combines beetroot, orange blossom, verjuice and sparkling water. Promised, Izi is not easy: gentian soft drink (Ziane, produced by Vedrenne), pear syrup, tonic, verjuice, Seedlip wood spice citrus. "We went looking for flavours that are not common in non-alcoholic cocktails," says Julie Spicy, barmaid. Not to be missed also, the elegant book, entirely designed, which presents the map.
In the spirit of a neighbourhood bar, Divine offers a draught beer, Mell's Brau.
Alcohol abuse is dangerous for your health. To be consumed in moderation.
Source : businessmarches.com