To say mixologist Nico De Soto is well-traveled is an understatement—he’s lived in 86 countries and worked in 31 of them. Before coming to MDD, he led some of the most respected bars in Paris, NYC and London; was listed on theTop 5 NYC Most Legendary Bartenders(Grandlife, 2013) and Top 4 International Bartenders of the Year (Tales of the Cocktails, 2017); and was named Most Influential French Bartender(Cocktail Spirits, 2014). Now, with Kaido, he’s made his mark on the Miami bar scene, too. Influenced by De Soto and chef Brad Kilgore’s love for Asia, Kaido serves high-end bar food and cocktails made with traditional Japanese flavors and techniques.
We pulled the mixology guru aside and found out more about Kaido, how he became a mixologist and what he likes to drink. Here’s what he had to say:
When did your journey into the bar scene start?
In Australia! I was backpacking and looking for a job. I thought mixology would be fun.
Why are you so passionate about mixology?
I love working with flavors, and I love getting to constantly create something new.
You’ve lived and worked all over the world. What city has your favorite bar scene and why?
Singapore. I love the city and it has a lot of different bars in such a small area. That said, London has the strongest bar scene in the world.
How did you and Brad meet? What made you want to open a concept together?
Brad and I met about three years ago when I did a guest shift at Bar Alter. Since then, we have always wanted to work together. We both have an admiration for Japan, so Kaido was the perfect project for us to collaborate on.
Why is the Miami Design District the perfect location for Kaido?
The culinary component of the Design District still feels new and up and coming so it’s great to be one of the first ones to set the scene.
What’s your inspiration for the drink menu at Kaido?
Our drinks are inspired by the Japanese flavors used in classic cocktail recipes.
Your must-have bar tool?
A Double Teardrop™[a type of drink stirrer] and a Mixtin™ [a stainless-steel stirring tin]—two products I designed with Cocktail Kingdom.
Your go-to drink?
Any clarified milk punch [a punch made by mixing milk with acidic ingredients].
Does anything about the Miami cocktail scene stand out to you? What’s your favorite place for a drink, outside of Kaido?
The cocktail scene in Miami has grown and developed over the past few years. The city has some really strong bars now. I love Le Sirenuse at the Four Seasons.
