Ten Tough Questions for Caco Mosan
Words by Caco Mosan & Timo Janse
One of the most striking and joyful characters of the cocktail industry, Caco never fails to amuse and inject happiness everywhere he goes. His Brazilian rhythm can be felt in his moves, his style and his warm behavior. We ask him those tough ten questions and he shares one of his recipes with us!
Caco Mosan started working in the industry when he was 21 yo and it didn’t take long for him to fall in love with the craft. “The magic and the energy that the night can bring us is wonderful”
Working in Rotterdam-Holland, he has worked in lots of high ends bars and is always looking to improve and evolve in his work. Today he does not only work behind the bar but he also focusses on his own company “Cacotails” through which he gives tastings, bar trainings and consults on bars and drinks.
His inspiration for creating a Cacotail branded cocktail comes from different cultures and gastronomy all over the world.
What is the nicest moment behind the bar you can remember?
"For me the nicest moment is when you see that guests are having a good time, drinking cocktails, having a good chat with friends or the bartender. Seeing the joy in their eyes, that moment right there is the best moment."
What is the worst?
"Having a former colleague making false accusations and spreading lies about me, that I had stolen a friend's cocktail recipe and was going to use it in a competition.
I wanted to quit at that exact moment, but then there was the support of the cocktail community that knows who you are, knows your work and your value and want to build you up. That was much stronger. I guess even the best communities have haters."
Who are the two gurus you look up to the most in our industry?
"I don’t have only two gurus, but rather a lot of people that work in the industry to whom I look up. Friends and colleagues who use their passion in this industry with care; always eager to learn something new, exchange knowledge, to teach the new-comers everything that they've learned along the way, so they can do it even better.
But there are 2 guys that are taking over, showing what it is all about, teaching and exchanging the knowledge about everything that they learn, connecting bartenders to bartenders from all over the world.… Danil Nevsky and Eddie Edvis Rudzinskas from Cocktails for You. A shout-out to them is in place."
Which book on bartending is a must-read?
"As someone with dyslexia reading is not my strong suit, but I always enjoy reading a book or an article about the industry.
One book I really enjoyed was “Vintage Spirits and Forgotten Cocktails”, it doesn’t only contain the recipes and drinks but also describes the history and the idea behind the drink.
“Potions of the Caribbean” a book that tells the history about the tropical drinks and the people behind them.
I am now reading a book about Cachaça called "Os Segredos da Cachaça”- The secrets about Cachaça, a spirit that dates back to the 1500s and is almost as old as Brazil. It recounts the production, history and many other things about this amazing spirit."
What is the cocktail you have created you are most proud of and why?
"I think that every bartender who creates a drink is proud of the drink that he/she has made, so it’s hard to pick just one.
It’s like asking a parent to pick their favorite child.
But, one of my favorites is the “MEGGY”. It was one of the first cocktails that got put in the menu of the bar.
Made in honor of my childhood pet and named after her.
A sweet, flavorful, floral drink and one that people really enjoyed.
40ml Hendricks gin
15ml Mozart white chocolate liqueur
15ml Velvet Falernum
15ml home made lavender/roses syrup
Shake all ingredients over ice cubes in a shaker and fine strain in a chilled coupe.
Garnish with Red beet powder and rose petals .
What is the biggest challenge facing our industry in the Netherlands today?
"We are still growing in the Netherlands, people aren’t used to going out and having a drink just for the experience.
They prefer to have two beers instead of one cocktail, but that is also because they don’t know about the flavors and experience a cocktail can bring you!
Also finding good staff is still a problem here, they still see this as a "side job” which means they are not really invested to give their best and provide the guests with the experience they deserve.
We, bartenders, are not here only to give you a good time and serve you a good drink, we are also more than happy to share with you some of our knowledge about our passion."
What is your guilty pleasure drink?
"You can always wake me up for a chocolate milk. When I go out I always start up with a glass, sometimes during the night as well."
If you could teach new bartenders one thing, what would it be?
"Don’t try to copy someone, be yourself behind the bar, know your classics, don’t be afraid to ask about things.
There is no such thing as a dumb question, but there are unnecessary bad cocktails. Give your guests the experience that you want to have when you are the one on the other side of the bar."
What do I have to do as a bartender to piss you off when visiting a bar?
"You know when bartenders complain about the behavior of a guest and when they go out and they do exactly the same thing?
That hypocrisy really pisses me off. You are a guest, respect my house as I respect yours and as you wish other will respect yours."
If you want to be remembered by any quote, what would it be?
"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel. - Maya Angelou-”