LILIAN SAUSSET

Clap Dubai

claprestaurant.com Lilian Sausset

Nothing like Negroni

Negroni is the most requested cocktail. Five years ago, around 20 percent of customers consumed Negroni. Nowadays, it is a drink known by everyone, and 70 percent of guests consume it.

Bartenders need to be creative in their work. Creativity comes from different places: culture, childhood memories and interests for example. The most complex aspect of creativity is bringing innovations to life, giving the customer an experience in terms of aesthetics and taste. My source of inspiration is art and design. A perfume or a note of music can also get my creative juices flowing.

Dream in agave

Agave spirits have been in fashion for five years or more. Over the past year, whiskies — especially single malts — are causing a buzz. People are becoming more curious about tasting the whiskeys of the world and are appreciating the characteristics of single malts. But agave spirits are unbeatable.

Japanese whisky

Excess stock is a bartender’s worst enemy. It is a product that sleeps and does not generate revenue. Japanese whisky is something I like to have available due to its rarity and the beautiful experience it can offer guests.

Advanced bars

Certain accessories depend on the bar program. I am a fan of a vacuum cook machine and ultrasonic homogenizer, which allows you to infuse syrup, cordial and spirits. In my opinion, it is the best investment for the bar, as it helps to deliver a great product and is easy to use.

Many bars invest in rotovapors; they use it two or three times but fail to gain consistency, so they stop and it becomes part of the décor.