Behind the Bar with Floriane Bozonnet

November 1, 2026

Floriane Bozonnet is the Education Operations Manager at the European Bartender School in Barcelona, Spain.

How did you get started as a mixologist?

I started bartending in my twenties, initially just to make a bit of extra money. I was very lucky to find a great mentor almost immediately, a bar owner who had around 30 years of experience in the industry and took the time to show me how everything worked behind the bar.

I’ve always loved cooking, and pastry has always been my favourite part of it. My dad was a pastry chef, so food, pastry and working with flavours were a big part of growing up in our house.

Looking back, it probably isn’t surprising that I naturally gravitated towards experimenting with flavours. When I discovered bartending, I immediately loved the creative side of mixing drinks and creating new flavour combinations. It felt very familiar to me as I was already doing the same thing with food and pastry, just in a different way.

How would you describe your personal style as a bartender?

I would describe my style as creative, approachable and very people-focused. I obviously care about good technique and well-made drinks, but for me, it’s never just about what’s in the glass.

I like creating an atmosphere where people feel good, have fun and hopefully leave with a great memory. I also really enjoy the team side of bartending. I love a busy bar, the energy of service and that feeling that everyone is working together and has each other’s back.

What keeps you passionate about bartending and the hospitality industry?

What really made me fall in love with bartending was the combination of creativity, the people and the whole process behind creating a drink. I love coming up with an idea, thinking about how different flavours could work together, experimenting, trying things that don’t work, going back to the drawing board and eventually getting to something I’m really happy with. But the best part is then giving it to someone and seeing them genuinely enjoy it.

For me, a great bar is more than just the drinks. It’s the combination of the drinks, the knowledge, the atmosphere and the people that allows you to create a great moment for someone, hopefully one they’ll remember. And then there’s the team spirit behind the bar. When the bar is completely full, everyone is moving, cocktails are flying out and you’re all relying on each other, there’s an adrenaline that I absolutely love. That combination of creativity, hospitality and teamwork is what really got me hooked.

What inspires your creativity when crafting new cocktails?

A lot of my inspiration comes from French chefs and pastry chefs, not necessarily from their recipes, but from the way they approach creating a new dish or dessert. I’m particularly inspired by their way of thinking about ingredients, seasonality and balance.

Seasonality is important to me, so I tend to start with what is actually available around me. I also really enjoy working with small, local producers. Hearing about their products, how they grow or make them, and the flavour combinations they themselves have discovered can be incredibly inspiring.

Because I’m based in Spain, I naturally tend to work with ingredients that I can find here, although I’m keen to explore more Asian ingredients and flavours as well. At the moment, for example, I’m really interested in prunes and mirabelle plums and how they could work with sake. I’m still experimenting with that combination, but that’s exactly what I enjoy about creating cocktails: Starting with an ingredient or an idea and seeing where the experimentation takes you.

I always keep a potential guest drinking the finished cocktail in mind throughout the process. For me, it’s not enough for a combination to be technically interesting. I want to imagine who might order it, whether they would genuinely enjoy drinking it, and what kind of experience I want the drink to create for them.

What’s your favorite Fee Brothers product to work with, and why?

Fee Brothers Roasted Duck Fat Wash. It was completely new to me, and I was really impressed by how subtle it is. You can taste the duck, but it never becomes overpowering or simply tastes like a “meat” fat wash. It’s discreet but still distinctive, which I find quite impressive.

What advice would you give to someone aspiring to become a better mixologist?

Find a place where you feel like you belong.

You’ll learn much more when you feel comfortable with your team and your manager, and when you’re surrounded by people you can learn from. Not every bar or every team will be the right fit for you, and that’s okay. It can take a few tries to find your place, so don’t get discouraged and keep going.

I’d also say to find what inspires you, but don’t limit yourself to bars. Open yourself up to food and pastry, visit restaurants, talk to chefs and producers, and pay attention to how they approach flavours and ingredients. There’s a lot to learn outside of bartending.

What is your signature drink, and what makes it special?

The Squirrel Dilemma is my signature drink, made with Cognac, Cinzano 1757 Rosso, Verjuice, Roasted Hazelnut Distillate, Burnt Caramel, and Fee Brothers Black Walnut Bitters. It smells and initially tastes rich and pastry-like, but the acidity and bitterness pull it back so it finishes like a proper cocktail rather than a dessert. It actually pairs very well with a simple hazelnut and chocolate cookie or a slice of pecan pie.