Michael Landart - Maria Loca - Paris

Maria Loca is one of the most famous cocktail bars in Paris. Their focus is Rum & Cachaca. Michael Landart, co-founder, answers a few questions for us...

Could you please tell us a little bit about you, your bartending career and your bar?

I started my career in the bar industry 13 years ago at Mescaline, a Mexican bar in Paris. Then I went to Luxembourg, to the UK, Australia and finally back to Paris. Each time I was back in town, I had the same the feeling: impossible to find a cool place with a good service in Paris.

What do you like most about your job?

I am a bartender. I like to create and share either with industry people or with customers. I also appreciate the nightlife and the freedom related to this business.

Tell us about your bar, what is so special about it?

Opening a bar with a focus on Rum and Cachaça appeared to me naturally. I want Maria Loca to remain pretty generalist, but with a specific trend.

Who has been an influence and a source of inspiration for you?

I am pretty much a self learner and I like to look around. My inspiration comes from documentaries as well as travels or talks. I really love to mix things as I am myself a mix of two cultures.

What are your favorite ingredients?

I like to work with everything, but I especially like Rums and classical bitters (Angostura & Peychaud).

What is your style of cocktail?

Since I am a big fan of dry and bitter, I love Old Fashion cocktails. The simpler, the better.

What do you like/dislike about the French/Parisian bar scene?

I really like the friendship and solidarity between Parisian bartenders. It's rarely the case in other industries.

What I don't like is that some bars suffer from a lack of identity. They focus on the trendiness of their bartenders, and they forget the most important thing: service. 12 years ago a barman had not the same influence as today.

What do you like about FAIR?

I love the authenticity of their products, especially that their Rum is from Belize, it is not very common. Also I like the fact that they are involved in supporting farming communities, it really matters to me.

Since I like the philosophy of the FAIR brand, I support it and would definitely love to be able to go check by myself the impact of fair trade.

Maria Loca
31, boulevard Henri IV
75004 Paris
Discover more about Maria Loca here.

FAIR. Café Liqueur - The new packaging is out!

FAIRTRADE ARABICA

Grown by small scale farmers in Mexico with no additives, chemicals, pesticides or preservatives. Just pure nature.

LOCAL MEXICAN CO-OP

Made by Mexican men and women who have gathered their resources together to grow the coffee beans in a sustainable way. They receive a FAIR. wage for their work.

ARTISANAL LIQUEUR

FAIR. has put in a lot of love, time and patience to bring you an exceptional arabica liqueur that retains all the flavour from the coffee beans.

LOVE A FAIR

Straight up or in a cocktail... however you like your FAIR. Café Liqueur, you know the world is that little but better for each sip you take.

#TrickorFAIR - Horror Movie themed cocktail competition

Happy Halloween FAIR lovers! 

Time to put your creepy costume on and drink spooky cocktails! Bartenders from London, Dublin, New York and Sydney created cocktails with FAIR Vodka & FAIR Rum drawing their inspiration from horror movies. 

Find #TrickorFAIR on Twitter & Instagram too!

INTERVIEW WITH A VAMPIRE

by the Bartending Team

45 Park Lane in London

Rose Elixir infused FAIR Vodka, Gin & secret ingredients...

DRACULA'S FAVOURITE

by Ninad Raul, 1901 Bar 

Andaz Liverpool Street Hotel in London

FAIR Vodka, framboise, raspberry puree, 

pumpkin puree, sugar syrup & lemon juice

BEETLEJUICE
by Gareth Lambe 
Vintage Cocktail Club (VCC) in Dublin 

FAIR Vodka, Kummel Wolfschmidt, Goldschlager, Pear Williams liquor, lime juice, sugar syrup, spiced organic pumpkin pesto, cappuccino machino and cinnamon

ANNABELLE

by Franz Xaver Zauner, Longitude 0°8'

Le Méridien Picadilly in London

FAIR Rum infused with jalapeños, roasted peppers, honey, refined with dry curaçao and freshly squeezed lime juice

Interview with Franz

TRICK OR TREAT?
by Matteo Corsalini
China Tang in London

FAIR Rum, Frangelico, apple juice, real pumpkin puree, Bob's Abbotts bitter

DOUBLE, BUBBLE, TOIL & TROUBLE

by Robert Caldwell, Peruke in Dublin

FAIR Vodka, FAIR Goji,  Crême de mûre, P&P blackberry schrub, lemon juice & pineapple juice

INTO DARKNESS
by Karim Medhi, SABA in Dublin

FAIR Rum, fresh raspberries, Campari, fresh grapefruit juice and fig syrup 

DIA DE LOS MEURTOS

by James Huertas

Trailer Happiness in London

FAIR Rum, Mezcal float, acai and blood 

orange cordial, Trailer made grenadine, 

citrus and molasses roasted pinapple

LA BRUJITA

by the Bartending Team

Coppelia in NYC

A pumpkin cocktail to pair with their fantastic Halloween menu

BERRY SCARY

by Imants Zusmanis

Kensington Place in London

FAIR Vodka, FAIR Goji, sugar, crushed redcurrants & Lieffmens berry beer

SALEM'S LOT
by Paul Lambert, Kinara Kitchen in Dublin

FAIR Rum, orange curaçao, fresh lemon juice, spiced pumpkin puree, cranberry bitters

PARANORMAL ACTIVITY

by Edgar Zhavoronkov

Madison Rooftop Bar in London

FAIR Vodka, butter scotch schnapps, vanilla almond cinnamon stock & apple juice

TRICK OR FAIR
by Anna Walsh
MVP in Dublin 

FAIR Vodka Martini with 'MVP Poitin Potion' (FAIR Goji Liqueur, Beetroot juice, Himalayan pink salt & Poitin)

CARRIES REVENGE

by William Solorzano, Hush in London

FAIR Vodka, FAIR Goji, lime juice, egg white, Angostura bitters

The Fairtrade Mark celebrates its 20th anniversary

Ethical shopping has become mainstream in the developed countries. In 2013, sales of Fairtrade products represented over $5.5 billion!

Here is a list of the key Fairtrade achievements over the past 20 years:

• In 2014, 1 out of 3 bananas sold in the UK are Fairtrade certified.

• The world’s strongest brands have endorsed Fairtrade and its certification, including but not only Cadbury Dairy Milk, Nestlé Kit-Kat, Nespresso... 1 billion Kit Kat bars with the Fairtrade Mark were sold in 2015, which resulted in a 25% growth of Fairtrade cocoa sales!

• Today, the Fairtrade Mark is the most widely-known ethical label. Shoppers can choose from over 4,500 different Fairtrade products, including tea, coffee, cocoa, chocolate, bananas, sugar, cotton, gold, cut flowers, wine and cosmetics.

An African proverb sums up the spirit of the Fairtrade movement: 

‘If you want to go fast, go alone. If you want to go far, go together.’

Guillaume Bisiaux - Jefrey's - Paris

The Jefrey's is a very discreet bar located in the heart of Paris. Founded by Guillaume Bisiaux, a talented bartender, this speakeasy is perfect for an after work with friends.

Could you please tell us a little bit about your bar?

Jefrey's is a boutique bar that looks like a club - British style. That being said, I am really into decorate the drinks that I serve.

Guillaume Bisiaux

What is the thing you like the most about your job?

Since it is a very intimate atmosphere, I really like to take care of my guests by offering them the best service ever. I try to be as close as I can from their expectations.

Who has been an influence and a source of inspiration for you?

Different persons taught me what was my job and how to do it. Among them Yann Daniel, Guillaume Guerbois and Mickael Mas. They enabled me to gain experience, maturity and also to be detached from the bar industry.

What are your favorite ingredients? I do love rum and bitters.

What are your style of cocktails? I like my cocktails dry.


What do you like/dislike about the French/Parisian bar scene?

I really like the energy of the Parisian cocktail scene, but I have the feeling that it becomes more and more saturated. 

What do you like about FAIR?

I like the purity of the products without show off. Thanks to the French savoir-faire, FAIR. Vodka is very pleasant. FAIR. Rum is gentle and well balanced. I like that the packaging is very simple and elegant. FAIR is also a very dynamic brand which means a lot to me.

What is your favorite drink you had with FAIR?

A classic Sunny Mary, a Bloody Mary made with orange tomatoes.

Jefrey's
14, rue Saint Sauveur
75002 Paris
Discover more about Jefrey's here.

Maximilian Caraballo - Apothéke - NYC

At Apothéke, the presentation of a cocktail is just as dramatic as the cocktail itself. The bar is no longer a bar. It’s a stage. A chemistry lab. A theatre. A unique-shaped Austrian crystal glass is carefully selected for each cocktail, and into it, is poured a beautiful, jewel-colored liquid. This is much more than a cocktail bar – this is a cocktail apothecary.

FAIR met Maximilian Caraballo in NYC, a famous "Apothékarist".

Tell us a bit more about you... 

My name is Max. I’ve been a part of Apothéke for 3 years now. I grew up in California, in the bay area and moved out to New York 9 years ago to go to school. I got a degree in philosophy from Columbia and wanted to challenge myself. And found the perfect venue in the perfect industry to do so and to learn about cocktails. I found it very interesting, I love to drink and a lot of people in NYC do as well. I was a kind of in the right place at the right time and I found some great teachers to guide me and teach me about spirits and cocktails, including my brother.

What about Apothéke itself?

I love this place. I don’t think I would really do this anywhere else. The space, the energy, the people, the crowd, that is just an amazing experience in itself. And when we come together to actually create cocktails and put a menu together that’s something really special.

What is the formula to make a spot like Apothéke successful?

That’s our little secret! We’ve been open for just about five and a half years now. Which is something that is really special and unique for New York City, especially with the turn around in the service industry where there would be restaurants, bars and even cocktails loungers. I guess it is just testament that we are doing something very special here and people enjoy it. 

High quality service, amazing cocktails and fast delivery define Apothéke. You guys are pretty quick! 

We definitively do high volume here! And sometimes it’s difficult, especially to pay attention to the details. It’s just an amazing thing that everybody here is able to do so that we can provide high quality service.

And high quality is translated into simplicity as well, but it is not really your case because simplicity means to have only 4 or 5 cocktails on a list. You have literally 30 cocktails on your list: a bunch of juices, you cook and you keep all that juices around, it is a lot of work! 

Yes, it is a lot of work. We run a special system here at Apothéke from the back of house to the front of house. We are very fortunate to have a very talented Bar chef and Kikky who does all of the prepping, all of the purees and juices we need. It makes a huge difference.

During service we do something that is really unique. We have expediter : we run our bar like most kitchens run, we have one or two guys depending on the night, that are taking all the orders and feeding the orders to the bartenders, and dealing with order cash so that leave the bartender open to just make cocktails, and they don’t have to worry necessarily about taking orders, going to the register, giving people change... We wouldn't be able to do it otherwise. 

We have a huge menu, we have 33 cocktails, but we split it up between 3 bartenders, and each bartender makes 11 cocktails. It makes it easier and allows us to do something very cool. 

So what is the thing you like the most about your job? 

Getting to sit down and have a cocktail during the day. That's amazing!

What is your mantra?

My mantra is my favourite drink. It is the drink I make for myself.

What do you like about FAIR?

I think FAIR is an amazing product. I love the vodka itself. For me we carry a lot of different vodkas in our back bar, but it is my favourite hands down. It’s very nice and smooth just to drink it by itself, in a vodka soda or even in a vodka tonic. But I love mixing with it. I think it plays very well with any type of herb, spice, fruit, vegetable, as well as it is gluten free. There are many people who are coming in and ask if we have many gluten free vodkas and that’s my go to form and they really enjoy it.

What is your favourite cocktail you’ve made with FAIR? 

My favourite cocktail with FAIR is the ‘Forget me Now’. I infused FAIR with basil, the cocktail also includes a banana puree that is made in house and a butterfly Sencha Tea. It is very peachy in flavour. I also add a little bit of lime. It is not to sweet, it is very light and refreshing, especially in summer. The banana really levels out any other sweetness from the tea. 

We also have the same vision initially because you source a lot of your ingredients from local farmers.

Not all of them, we cannot do everything locally because it is obviously not sustainable, especially with local farms because they can’t provide us with the volume that we need. Everything that we can we do source locally. All our teas are purchased from local tea shops in China Town and we are really making an effort to make it local and support local businesses.

FAIR. Vodka is one of the most awarded vodkas in the world

FAIR. Vodka is a high quality vodka with a unique taste which is the result of a daring cultural exchange within the frame of a true search for something authentic.

                              

New York Spirits Awards 2009 - Best Vodka

Beverage Tasting Institute 2010 - Gold Medal

San Francisco World Spirits Competition 2011 - Gold Medal

50 Best Imports 2012 - Best Tasting Vodka

Beverage Tasting Institute 2013 - Platinum Medal

Asian Spirits Masters 2014 - Double Gold Medal

Bastien Ferreri - Hisbiscus - London

Hibiscus is a London restaurant owned and run by French chef Claude Bosi. It was opened in 2000 in Ludlow, Shropshire, and won its first Michelin star within a year, and a second in the 2004 Guide. In July 2006, Bosi and his wife moved to Maddox Street in London.

We met Bastien Ferreri, the Head Sommelier of this famous restaurant. Learn more about him and discover why he likes FAIR.

Tell us more about your venue, what is so special about it?

Hibiscus is a French fine dining based in Mayfair, London. Our mainstream is the product, the product and the product. We put a lot of energy and passion to source the best of the seasonal food and the handcrafted wine and spirits.

What is the thing you like the most about your job?

Talk about food and drinks all day, share it with guests and talk about all the people behind that.

Your mantra

Good food, good cocktail, good wine. Good friends. Good life.

What do you like about FAIR. ?

The story behind it, the unique product and its incredible versatility.

What is you're favorite cocktail made with FAIR. ?

A pure classic FAIR. Vodka Martini, super dry with a leaf of lemongrass.

Or a spiced rum cooler with FAIR. Belize Rum, fresh lime, mint, fresh ginger juice and a dash of ginger ale.

Discover more about Hibiscus Restaurant here.

Freddy Lucina - A'Rhum - Paris

With over 500 references sourced from all over the world, A'Rhum is the rum lover's answer to 'La Maison du Whisky'. Created in 2011 by Freddy Lucina and Eric Valette, A'Rhum is now one of the most famous Rum Shop in Paris. Today meet Freddy Lucina!

Could you please tell us a little bit about you, your career and your retail store?

I started my career working in a hardware store for 11 years. Even though I had a good situation, I had another project in mind, a new professional challenge: creating a shop dedicated to Rum. 

Why Rum? Because many people could not find some specific rums in Paris they were looking for, the concept was obvious.

What is the thing you like the most about your job?

I like the interactions with the customers. Since people are looking for advice, it is definitely rewarding to have the feeling of being helpful.

Being able to help novices, as well as amateurs, discovering new rums in terms of taste and origins is fascinating.

Tell us more about A'Rhum, what is so special about it?

The main goal is to arouse people’s curiosity with more than 700 rums from more than 50 different countries.

Who has been an influence and a source of inspiration for you?

Nobody but my own passion for Rum.

What are your favorite rums?

I can’t answer this question because I appreciate any kind of Rum in a different way. My palate is permanently looking for new flavors.

What do you like/dislike about the French/Parisian Rum scene?

Like - I am really excited about open-minded people looking for novelty. It is really funny to observe adults being amazed like children by the richness of the Rum market.

Dislike - As a consequence of the tax system in France, the goods become quite expensive and it’s a shame. Also I have the feeling that we are not that open to foreign products because we are focused on the french Rum. It is time to create the international Rum culture vs the French rhum culture.

What do you like about FAIR.?

I really love the FAIR. rums because of their origins and especially because they are very pleasant to drink. It is a good balance between some whiskies – dry – and traditional/classical rums – sometimes too sweet.

In addition to that, they are very affordable. That is the reason why consumers try them and come back for those items.

A Fashion Revolution underway

We recently talked about Fairtrade Sourcing Programs, concerning cocoa, sugar and cotton. People are generally used to conceive fair trade food but not clothes, and that’s a shame because there are many actions leaded in this sector. We want to introduce them to you.

A revolution in the world of fashion?

Do you know that there is a Fashion Revolution happening right now? No? Well then, let us explain it to you. On April 24^th of 2013 the Rana Plaza factory complex collapsed in Dhaka, Bangladesh. 1133 people were killed and over 2500 injured. Every paper talked about it, and a feeling of injustice, sometimes guilt and the will of change inhabited many consciences all over the world. People felt that fashion conditions of production needed to be fairer and less degrading.

Some were afraid that this feeling could die, letting things unchanged. That’s why they created the Fashion Revolution movement and the Fashion Revolution Day. The movement described itself as “a global movement bringing together everyone in the fashion value chain for a positive campaign on 24^th April each year. “

Fashion Revolution Day

April 24^th has become a day to act specifically on changing the conditions of production within the fashion area with 4 objectives:

“1. Raise awareness of the true cost of fashion and its impact at every link on the value chain. 

2. Show the world that change is possible by celebrating those involved in creating a more sustainable future  

3. Bring people together to generate positive solutions across the value chain

4. Long-term industry wide change”

On 2014 the adopted theme was ‘Who made your clothes?’ People organizing the Fashion Revolution wanted every body to inquire on the origins of his/her clothes. They had the great idea of asking people to take pictures of them wearing their clothes inside out, or showing the tag of their garments, and to put them into social medias such as Twitter, Instagram of Facebook. The tags #InsideOut and @Fash_Rev gathered so many people that they reached the top 3 of worldwide trends.

On 2014 the adopted theme was ‘Who made your clothes?’ People organizing the Fashion Revolution wanted every body to inquire on the origins of his/her clothes. They had the great idea of asking people to take pictures of them wearing their clothes inside out, or showing the tag of their garments, and to put them into social medias such as Twitter, Instagram of Facebook. The tags #InsideOut and @Fash_Rev gathered so many people that they reached the top 3 of worldwide trends.

Fairtrade International joined the initiative highlighting the fact that it is working with 66,000 cotton farmers in West Africa and India. The Fashion Revolution and Fairtrade International have in common the desire of a sustainable future.

Yohann Loustaud - Le Méridien Beach Plaza - Monaco

With its contemporary interior and terrace overlooking the sea, Longitude 7° 26’, new bar from Le Méridien Beach Plaza Hotel, welcomes its guests into a sophisticated universe enhanced by the special light of the Côte d’Azur. Inaugurated in May 2014 and open 24/7, the hotel stands out for its menu of unexpected suggestions reflecting a subtle combination of expertise and creativity.

FAIR. had a a chat with Yohann Loustaud, Bar Manager in this fabulous hotel in Monaco.

Could you please tell us a little bit about you, your bartending career?

I started to work behind a bar 10 years ago at Le Méridien Montparnasse Hotel in Paris, became assistant Bar Manager a few years later . I left for 2 years 4 stars hotels for the opening of La Rotonde Stalingrad in Paris, stayed a year there as a Bar Manager carrying about the two bars, the terrasse and the night club. And left Paris to become Bar Manager in Le Méridien Beach Plaza in Monaco where we just open the seasonal Alang Bar on our private beach and the brand New Longitude 7°26’ Bar that I’m convinced will become an institution in Monaco.

Who has been an influence and a source of inspiration for you?

I was lucky to travel enough to discover many people who were sources of inspiration, I worked with and meet a lot of people from different cultures, different countries. Places like Paris are real melting pot, you want and you need to be inspired to provide personal experiences. And I have to say that Monaco is also a glamorous melting pot.

What is your style of cocktail? 

I don’ t have any specific style of cocktails, it depends a lot on the time of the day, the time of the year, the weather, my mood.

What is your favourite drink you have had with FAIR.?

I like to drink FAIR. Vodka or FAIR. Belize Rum neat. Otherwise those are really premium alcohol to bring great cocktails to our guests. I’m proud of one of our beach cocktail that combines fresh tea, FAIR. Goji liquor and fresh ginger to make our guests experience a new kind of ice tea that is also highlighting the benefits of plants: antioxidant (Goji) and revitalizing (Ginger).

What do you like about FAIR.?

The quality, the story, the ethical part.

Discover more about Le Méridien Beach Plaza