This story is published in partnership with P(our), a symposium devoted to exploring new ideas and exchanging inspiration about the drinks industry, and beyond. The annual event promotes discussions and presentations that address issues critical to the trade; this year’s theme is “perfection.” The event is taking place in Paris on June 3rd—for more information, and for tickets, click here.
Nico de Soto knows that “the perfect drink would be perfect for everyone”—and a drink like that does not exist. Rather, he looks for perfection within his own personal favorite ingredients, such as the nutty pandan herb, which he has here developed into a syrup. Coconut milk adds texture and tropical vibes, tempered by a full ounce of a quintessential Parisian ingredient, absinthe.