From mixing margaritas on the beach to global brand ambassador
Kevin Sueiro’s journey with Cointreau began with a student job mixing cocktails on a beach in Monaco. Today, he is the Global brand ambassador for Cointreau. We asked Kevin a few questions to explore what makes Cointreau such a critical part of any bartender’s tool kit.
When did you discover you had a passion for Cointreau?
“When I was a student in France, I was doing many summer jobs, and one year, I got this job on a beach in Monaco making tons of cocktails, tons of mojitos and caipirinhas, and it got really boring. We decided that one day per week it would be Margarita Day. I worked hard to create a basil and pineapple Margarita that was really good. That was the first time I was proud of myself making cocktails.”
This was the beginning of Kevin’s lifelong love affair with the Margarita – and Cointreau!
“Of course, Cointreau was the key ingredient right at the beginning of my journey, and I’m so super proud to be the ambassador for Cointreau right now.”
What makes Cointreau unique?
“170 years of ‘savoire-faire’. Édouard Cointreau created Cointreau in 1849, and we’re still here today. That tells you that we know what we’re doing!”
This ‘savoire-faire’ that Kevin talks about has many parts, from the selection of orange peels, chosen for the organoleptic qualities of their essences, to the harmonious blending of ingredients to achieve the ideal aromatic balance, to the grand finale, the distillation in 19 custom copper alembics just like those used by Édouard Cointreau over a century ago. This is Cointreau’s rich savoir-faire, passed down and repeated through 6 generations and over 170 years.
What sets Cointreau apart from any other orange liqueur or triple sec?
“Cointreau is more than a triple sec. It is an orange liqueur in a league of its own and it is still produced at a single distillery at Angers, the town in the famous Loire valley where Cointreau was born.”
Cointreau is made with only four pure elements – water, sugar, neutral alcohol and the finest orange peels, rigorously selected in Ghana, Brazil, Tunisia and Spain. These elements are symbolised by the 4 sides brand’s unique square bottle.
“We use two types of oranges. We use both sweet and bitter oranges that we source from particular climates. It’s not only about oranges. It’s about Terroir, just like in the wine industry.”
Cointreau’s unique distillation process, provides the best way to extract all the aromatic components, capturing all the many different flavours of bitter and sweet orange, making its flavour much more complex and interesting.
“It requires 170 years of savoir-faire to master these aromas to achieve consistency in production and create the same Cointreau every time.”
What makes Cointreau such a versatile cocktail ingredient?
“I like to say that no matter the question, Cointreau is the answer,” says Kevin, “because when you have this bottle, you have a liqueur that contains more than 40 aromatic notes, and if you’re a bartender, that is basically a treasure you can work with.”
“With 40 aromatic notes, the possibilities are endless.”