Excellent Article by Ania for Société Perrier
Lawrence Picard isn’t your typical bartender. Since 2009, he’s been aiming to elevate the quality of mixed drinks in Quebec, one resto-bar at a time. An artist passionate about ingredients, technique and creation, he crafts unique cocktail menus in line with an establishment’s image and clientele. Proof of his talent and diligence? He was named “Most Inspired Bartender” at the Bombay Sapphire/GQ contest in both 2011 and 2012, and he won first place at Grey Goose’s Cocktail Trends 2013 event.

But that’s not all. Lawrence also gets involved in bar design to create ergonomic environments with equipment and space conducive to serious cocktail concoction. He also teaches bartending classes at College LaSalle, hoping to create generations of properly trained bartenders. Société Perrier chatted with him about his early days behind the bar, his favourite ingredients and his essential tips for budding mixologists.

Lawrence3When and how did you get started in mixology?
I’ve been making cocktails from recipes I find in magazines since 2004. It really started in 2008 though, under Brad Stanton’s supervision, the former mixologist at Opus Hotel. Mixology was new to Montreal. It was the true beginning of cocktail artistry.

What attracts you most about it?
Money! No but seriously, bartenders have the same incredible opportunities as chefs: they can push themselves to surpass traditional levels of quality, taste and imagination with their drinks like chefs can with their meals. Essentially, a bartender’s job is equal to that of a cook’s, but on top of it, bartenders have to answer to clients who are often yelling and ordering one drink at a time. Bartending is exactly like watching a swan swim: you have to look as gracious as a swan while moving forward like a mofo.

Favourite classic cocktail?
I have a few. Sapphire Collins with Perrier, Corpse Reviver 2, Last Word or just a straight shot of Morris (Angostura bitters)…

Favourite bar ingredients?
Lemons. Any type, any form. I have a real lemon fetish – I even drink straight lemon juice. Winter is a good season for citrus so I’m always really excited at this time of the year. I also really enjoy hibiscus, elderflowers and yes, Angostura.

Lawrence2Best ingredient pairing you’ve recently discovered?
I recently won a flavour pairing contest (Grey Goose Cocktail Trends 2013) using organic yellow beets and roasted Jamaican Blue Mountain coffee. Also, I like Pasilla and black cherries together, as well as radishes and apples. But I can’t divulge all my secrets; I have a few contests to win this year too.

When did mixology really hit the scene in Montreal?
Just last year, really! Before, we had a few bartenders creating awesome drinks in isolated establishments. Now mixology is everywhere – everybody’s doing it or at least getting excited about it. Regulars at Santos often order lime juice and shakers with their bottle service!

Which cocktail are you most proud of at Santos?
The Moloko+ is my favourite. The name comes from the Clockwork Orange movie, in which the drink is made of acid and milk. At Santos, we make it with Hendricks Gin, Absinthe, Mexican rice milk and organic elderflower syrup, with cucumber ribbons and bitters as garnish.

Lawrence1Do you use Perrier in any of your drinks?
All the time and everywhere. My girlfriend is from Paris…

Any tips for those who’d like to try their hand at mixology at home?
Of course! Feel free to consult my website where I give plenty of tips and video capsules for the home bartender. Here are a few to hold you over:

(1) Throw away your bottle of lime concentrate immediately so I can tell my Mexican friends to stop laughing at us.
(2) Always use the freshest ingredients and make sure they’re local, seasonal and organic.
(3) When throwing a cocktail party, pre-bottle your drinks and make punches ahead of time. This will enable you to enjoy more time with your guests. Have plenty of water and food for your guests and keep them hydrated.
(4) Finally, just give it some love, man!

Santos is at 191 Saint Paul West.