22 November, Singapore – Mixing a glass of Cointreau Cocktail and relaxing in the comfort of your home couldn’t be any easier, At least, that was what I learnt from Cointreau’s international brand ambassador and mixologist Richard Lambert who flew in from France to show us a few easy concoctions that we can make on our own.
More about Richard Lambert
Richard was born in 1972 in Angers, north-western France about 300 km (190 mi) south-west of Paris, which is also the birthplace of Cointreau. Getting his inspiration at a very young age from his parents who owns a bar and a fascination in the world of cocktails, he completed his technical knowledge at the Vocational Training School of Angers and obtained distinction in his barman course work.
He became professionally qualified in 1986 and embarked his career at world-renowned Relais & Chateaux luxury chain of exclusive restaurant and resorts including the Chewton Glen Hotel in UK; the Chateau d’Esclimont in France and the Auberge du Soleil in California. In Bora-Bora, Richard showcased his cocktail creations during his stint with the Radisson and Silver Sea Cruise Lines.
Richard has been involved in the presidential dinners at the Elysee Palace, the Roland Garros Glam Slam parties, and glamorous affairs at the Rothschild residence. He is also the preferred mixologist with the prestigious Potel et Chabot Group
In 2006, Richard became Cointreau’s brand ambassador where he built up the relationships between the brand and trade partners. In 2007, Richard embarked in molecular mixology and created Cointreau Caviar obtained by the spherification of the Cointreau liquer in 2008. Later the same year, Richard created the Cointreau Teese that emanates the seductive charm of the art of Burlesque to pay homage to Cointreau’s famous Ambassadress, Dita Von Teese.
Richard’s current project is the Cointreau Academy.
Richard shared with us that mixing your own Cointreaupolitan is easy. In fact, mixing cocktails should be enjoyed and fun. Nothing complicated as long as the cocktail you mix suits your tastes. So let me demonstrate how to make this lighter version of the Cosmo without Vodka.
Here’s the recipe for Cointreaupolitan:
Mix in a shaker with Ice:
- 50 ml Cointreau
- 30 ml Ocean Spray Cranberry classic
- 20 ml Lemon Juice
- Pour into a Martini Glass
If you still prefer your Cosmopolitan, here’s the recipe.
Mix in a shaker with ice:
- 25 ml Cointreau
- 50 ml Vodka
- Lime Juice
- Dash of Ocean Spray Cranberry
- Pour into a Martini glass
Exclusive Interview with Richard Lambert
Watch my exclusive interview with Richard Lambert. You’ll learn what inspired Richard to create a cocktail caviar and how long he took to perfect the Cointreau Caviar. You will also understand what led him to choose the colour, cocktail flavours and the violet garnish for Cointreau Teese, and what it was like working with Dita Von Teese. Richard also shares with us what he thinks the cocktail trend will be in 2011 and what kind of woman would drink the cocktails he created.
Some Facts and Figures
- Cointreau is sold in 200 countries
- 15 million bottles sold worldwide annually
- 1 million Cointreau drinks consumed each day
- 1.5 litre the impressive magnum used by bartenders
- 700 ml the consumer’s favourite for use at home
- 350 ml the cute introductory size – ideal for a feminine gift.
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