Greg Almeida




Clermont Ferrand, France. But I moved. A bit.


Papa Doble, Montpellier, where it all started. LAB, Comptoir a Cocktails, Montreal, where I created my first drinks to be put on a menu. Novikov Mayfair, where I learned bartending had to be fun! And then at Pollen Street Social, where my guests suffered from my bad chat. Now you'll find me at Scarfes Bar.


Wherever you can feel a great vibe, a true identity: Artesian because of the quality of the drinks and the fun the boys give us. The Connaught bar, because Ago makes you feel always like a prince. Pacifico, for the tequila! And many more...


Margarita, with blanco tequila and Agave sec, straight up, with crystal (not fine!) salt.

Bad ass barman/rock n roll moment?

I guess it is when I had to tell a guest I could not serve him because he clearly had already way too much to drink. What I did not know is that he was a former heavyweight boxing champion, and he tried to pull me out of the bar by grabbing me by the tie. Thankfully security came and all ended up well, but that was kind of crazy!

Ever done it on a bar?

Definitely not tall enough...

What's next for you?

Who knows? Anything can happen with the right attitude!

Best/worst chat up lines you've heard at a bar?

Worst : "Those legs would look great around my neck!" Best: The classic Joey's "How you doin'?" Cracks me up all the time!

Tell us a secret or something we don't know?

I love heroic fantasy! Stories of knights, magic and dragons are awesome!

If you were to make a barchick cocktail, what would you put in it?

Considering the weather at the moment, I'd go for something that tastes like Autumn: Glenfiddich 15yo, plum sake, beer vinegar, passion fruit and honey roasted pumpkin seeds syrup. Heart warming.

How do you like your Martini?

With a savoury gin, such as East London Liquor Co Batch no2. On the wet side. With some sort of vegetable as a garnish (celery?!), or an olive.

What did you want to be as a kid?

I wanted to study dolphins. And be a pilot.