The art is in the science

Richard Lambert, the global brand ambassador for Cointreau, who’s mixed drinks for a long list of celebrities across the world, talks to DNA about his love for mixing drinks...

You come from a family that has been part of the hospitality industry for years, how has the business changed in the past 10 years?
It all began with my love for the bar and its inimitable vibrant culture, at a young age. I was always fascinated by the world of cocktails. The industry has evolved drastically in the past 10 years; consumers are much more aware of the quality and know exactly what they want. Nowadays, consumers look for perfect match between brand and their individual personality.

Being a mixologist, could you explain the exact difference between being a bartender and a trained mixologist?
A bartender can pour you a perfect pint, but it takes a mixologist to create a drink that can change your palate’s life. In simple terms, a person who serves cocktails can be called a bartender but a trained mixologist is a one who understands the needs of a customer and transforms it into a drink.

You have worked with various establishments; could you give us an insight into some of your most memorable experiences?
Indeed, I have been fortunate to work in some of the best establishments worldwide, dealing with a very high class clientele, such as Bill Clinton, Sir Elton John, Richard Branson and more. But at the same time, I also deal with a customer who had saved money for some time to offer themselves a lifetime experience. So yes, I have had some very different experience, but can’t really share. One of the best qualities of a mixologist is to see everything, to hear everything, but to say nothing.

What are some of the most common mistakes young mixologists make?
In the beginning of their careers, most of the mixologists focus mainly on techniques or knowledge. However, the real art is to understand your consumer’s mood and transform that into a drink. Empathy is what is required to blend the best cocktail and get your customer’s appreciation. One should never forget that a mixologist is, above all else, here to serve and please customers.

You have experimented with molecular mixology. Do you think it as a sustainable practice?
It is very interesting from the research point of view, it really opens up a new era for cocktail making. Molecular mixology is a special practice of mixing drinks using the analysis and techniques found in science to understand and experiment with cocktail ingredients on the molecular level. As far as its sustainability is concerned, I don’t believe consumers always prefer molecular cocktails; however the knowledge of this art will enable bartenders to create better and innovative drinks.

When it comes to liqueurs like Cointreau, is it difficult to create cocktails with them? What are some of your favourite creations?
It is not at all difficult to make cocktail with Cointreau; indeed, it is the base for making cocktail and quiet easy to use. One can make some simple, yet very stylish cocktails with it. Cointreaupolitan cocktail is the perfect example. All it takes is 50ml of Cointreau, 30ml of cranberry juice, 20ml of lemon juice. Very simple, never goes wrong, yet stylish. Regarding the creation, it is the best part of our job. The best creation would be the cocktail that pleases the customer just when he needs it.

You are working on the Cointreau Academy. What will be the main agenda of the academy?
The Cointreau Academy is a very important programme for the brand because it has a strong relationship with bartenders worldwide, and we wanted to create a special moment with them, welcoming bartenders at the heart of our brands. Our guests are invited to discover the heritage, the unique process of distillation and the historical use of Cointreau.