Before becoming Global Head of the On-Trade Group at Remy Cointreau, Scott Fitzgerald started working with Remy Cointreau as a consultant around 2011/2012 and joined them full-time shortly after, so he knows a lot about Cointreau and the on-trade industry. A few things he’s noticed recently: a lot of no- and low-ABV trends – more conscious drinking – and many high-end culinary approaches.
As for Scott's favorite cocktail... Read the full interview to find out!
I'm Scott Fitzgerald, the Global Head of the On-Trade Group at Remy Cointreau, which includes, of course, Cointreau. I work closely with the entire Cointreau team. My role is quite expansive. I work with all our brands, all of our global brand teams and all of our markets across the world. My remit covers anything to do with the on-trade, from cafes to casinos and everything in between.
I've been with Remy Cointreau for almost 12 years now, and in this position for nearly three. My background is in both international business and the on-trade, specifically high-level cocktail bartending. I started working with Remy Cointreau as a consultant around 2011/2012 and joined them full-time shortly after.
Your network is your most important asset. Understanding the various channels is also incredibly important. We operate in the on-trade with a more dynamic approach than traditional retail. It requires much more energy, personality, and passion for the industry.
No, because I don't have a daily routine. My job can take me anywhere – from office to office, from planes to cars to bars, restaurants, casinos, nightclubs. I operate very differently from a traditional office job.
My first impression of Cointreau goes back to when my father used to drink a Cointreau frappé (crushed ice and Cointreau) after a meal, back when he was in his 20s. So, Cointreau has been in our house since I was a child. My mother was a big fan of Margaritas, so we always had Cointreau available. When I started working in the industry at 18 (legally, of course!), Cointreau was the first liqueur I reached for when learning to make a Margarita, one of the key cocktails every bartender needs to know.
The reason I started working for Remy Cointreau, and the reason I've stayed so long, is the portfolio of brands. It's a very curated selection of the highest quality spirits. The way I describe our portfolio is, "all killer, no filler." It’s very intentional and highly curated.
I've had many cocktails throughout my career – incredible ones and terrible ones. My everyday favorite is probably something with Cointreau. A Corpse Reviver #2 (Cointreau, Lillet Blanc, gin, lemon juice, and a touch of absinthe) is a refreshing yet punchy and balanced cocktail.
Cointreau is a cornerstone of many classic cocktails. When bartenders learn their craft, Cointreau is essential for mastering classics like the White Lady, Sidecar, and Margarita. But with the growth of experimental and highly culinary approaches to cocktails, Cointreau is now being used almost in a culinary style – infusions, foams, and even redistillation. It's interesting how culinary technology has entered the bartending world.
Over the last 25 years, we've seen the resurgence of high-level cocktail culture with many micro-iterations of growth within that. Right now, we're seeing a lot of no- and low-ABV trends – more conscious drinking – and many high-end culinary approaches. Bars are focusing on seasonality, locality, and sustainability of ingredients, which guides the industry right now.
Yes, incredible bars all over the planet! I’m particularly excited about De vie, run by Alex Francis and Barney O’Cain, formerly of Little Red Door. De vie is a hyper-seasonal cocktail bar and restaurant, working with French produce suppliers and transforming the produce into cocktails, which is highly unique. This hyper-localization is becoming more prevalent as people consider their carbon footprint, sustainability efforts, and celebrating local products.
Iconic, historic, and versatile.
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