PATRICK PISTOLESI: NIO Cocktail’s Master Mixologist

Patrick Pistolesi is one of the world’s most renowned bartenders, experiential in his presentation of art and culture and revolutionary in the craft of Mixology.

He opened Rome’s Drink Kong in 2019 which has since won Campari’s ‘One to Watch’ in 2019 and voted 46th place in ‘Best Bars of the World Awards’, which recently jumped to #19 in December 2021.

In 2017, he joined NIO Cocktails with a shared mission to drive a cocktail revolution. Every one of NIO Cocktails’ drinks is designed and crafted by Patrick, and his signature adorns every cocktail, quality assurance of sorts that is also reflected in the awards NIO has won in 2021.

Learn more about Patrick Pistolesi in the following interview:

TRL: What does the rum mean for you? What made you fall in love with rum and when did it happen?

Rum is something that always puts a smile on my face. I first explored the spirit in my youth. I was a big fan of Rum and Coke, and Daiquiri. The spirit has a party soul – when you think of Rum you can dream of the sunny beaches, the sea, maybe even pirates – it’s a daydreamer drink. You can never say no to a Daiquiri – fact!

TRL: Three essential characteristics that define the rum according to your perspective.

It’s a happy, strong spirit with great character. It’s easy to mix, mellow and well round – I mean, it comes from sugar, what more could you want?

TRL: What is the most important contribution you have made in the rum industry?

Rum plays a central part in all of my menus, and I have enjoyed lots of amazing work all over the world for a range of brands. My partner and I once created our version of the ‘Especialista’ with Bacardi – a unique twist on the Daiquiri – and it was very well received. We got to travel all over the world as ambassadors sharing the cocktail and everyone loved it! It’s a spirit that has to be part of every cocktail menu.

TRL: What’s another thing you are passionate about, in addition to rum? Why?

Rum is all about Tiki Culture. Whenever I see a Tiki bar, I have to go in. Pineapple, a Hawaiian shirt, and those exotic flavours – it’s magical! I can’t lie; Pina Colada is my guilty pleasure!

TRL: Why is it important to educate the rum consumer?

It’s important to educate the rum consumer to showcase the variety. People sometimes think that you only get white or amber rums but there’s a world ageing style with rum that makes it so complex. In the Caribbean, the casks mature at least 3 times faster than they would in say, Scotland – there’s so much to explore in the category. The more you educate, the more people will explore.

TRL: Any tips to train the palate and taste good premium rum?

Simply, don’t look at the colour. Most people assume a darker colour means it’s been aged longer but that’s not the case. Always lead with your nose and the palate. Expect to find cocoa, coffee, and real texture in the flavours.

TRL: Is the commitment to sustainable development the key to success for the permanence of the rum industry in the world? Why?

Sustainability is no longer about choice; it’s a way of life. Sustainability is at the heart of everything I do, and it informs decisions at Drink Kong and with NIO Cocktails. It’s something to be proud of. The industry has to move with the times, and it’s important for the consumer. I understand it’s difficult to make changes to a method that has so much history but we have to act and listen to what our consumers want.

TRL: Why is the role of the bartender important?

The role of the bartender is to host. It’s all about making people feel comfortable and at ease so that you can guide and discreetly recommend and give tips on their drink of choice. I always ask a couple of personal questions to kick start the relationship and get to know them. You build a secret bond between you and the individual and it’s all crucial to the experience. Whether they start out with a good or bad day, we want to move people through flavours.

TRL: How has your role as a bartender changed over time?

I think people take the relationship more seriously now. What was previously just a person behind the bar bringing the drink to you has become more about the whole experience and interacting with the customer. The level of respect has changed. People recognize it as a career and like the very best chefs; people see creativity, expertise, and inspiration in their Bartenders.

TRL: What is your advice for new generations, particularly in the rum industry?

To anyone new entering the industry, get ready for the most beautiful night every night, it’s a rollercoaster but you’ll meet amazing people, taste amazing liquids, and learn every day. The more open you can be, the more you will succeed. There are of course sacrifices to the job, but I recommend you find every opportunity to learn, travel, explore and be Kong – go with your instincts.

TRL: What are your plans for the future?

Next? I’m taking my whole team on a big trip down to Sicily for the summer to do something special. We are going to showcase everything we can do outside of the bar and enjoy ourselves – it’s been a tough couple of years. Otherwise, it’s all about continuing to grow and hopefully expanding Drink Kong to other areas of the world – you know, we are going to conquer the world one day!

TRL: Can you comment on the evolution of the ready to drink industry and how this impacts bartenders and their evolving role?

The pandemic meant that bartenders had to adapt and be creative which is what we did. NIO Cocktails was never about replacing the role of the bartender, it was all about bringing the drinks to where the bar cannot be. You can never replace the relationship in the bar, but you can deliver great drinks to enjoy at home.

TRL: How can people learn more about you? Website? Social media page?

https://www.instagram.com/_thepisto_/

https://niococktails.co.uk/pages/the-mixologist