“The 3:2:1 cocktail ratio applies to where you are in the world.”
Son Tinh’s interview: the mixologist Richie Fawcett
Richie Fawcett, a UK-born drinks aficionado, proves that a great cocktail is not defined by the sum of its parts. It’s more than just a 3:2:1 ratio of strong, sweet and sour components. The secret to any magnificent tipple requires life experiences, an ingredient that Richie has in spades. His varied resume ranges from Egyptian archaeologist to photographer, illustrator, bar manager and, most recently, author. “The 3:2:1 cocktail ratio applies to where you are in the world,” Richie explains, “Vietnam tends to be the other way around. They favour a 3:1:2 ratio. People have a bit of a sweeter tooth here.”“Vietnam tends to be the other way around. They favour a 3:1:2 ratio. People have a bit of a sweeter tooth here.”
‘Le Thanh Ton’ Cocktail
“There was not much going on when I arrived in Vietnam, but the current developing bar scene reminds me of London 20 years ago.”
Currently, the manager of the Shri Restaurant and Lounge in Ho Chi Minh City, Richie is one of the most respected mixologists in Vietnam.
“I came here to create bars and restaurants,” Richie tells us. “There was not much going on when I arrived in Vietnam, but the current developing bar scene reminds me of London 20 years ago.”
Richie has been absorbing the traditions of Vietnam over his half-decade residency. He now takes his intimate knowledge of the nation’s history and the energy of its bustling city streets as inspiration for his re-imagined cocktails.
Richie has also found a way to incorporate his other love of illustration into his bartending life. Merging the two, he has created an illustrative guide to cocktails, a book titled Cocktail Art of Saigon.
Through illustration, Richie conveys stories of Vietnam culture and its inspirations to his blends. For Richie, the art of mixology and illustration are one and the same.
“They cannot be separated,” he explains. “It is a different interpretation of the word ‘art’. Now osmosis has moved through the drawing and drinking. They complement each other. It’s a balanced relationship.”
It is this quest for balance and complementary relationships that entices Richie to use Son Tinh in his cocktails. He tells us that, “Son Tinh has many botanicals. You have to be careful with the balance.”
“It is a different interpretation of the word ‘art’. Now osmosis has moved through the drawing and drinking. They complement each other. It’s a balanced relationship.”
“The great thing about mixology is you can create a variety of different sensations, textures, aromas, and flavours.”
Richie has eight cocktail recipes that require the use of Son Tinh in his book. To get a feel for how these might taste, we ask Richie to run us through the process, “Son Tinh Nep Phu Loc is combined with cucumber in my cocktail called ‘Le Thanh Ton,’” He explains. “I substitute Nep Phu Loc where one would normally use a gin. I’d say 95% of the time I am using Son Tinh as a substitute for a western bitter. I also replace Campari with Moc Sa Pa for a boulevardier-style cocktail we make called ‘Le Loi.’”
Providing the necessary balance of flavours is only the beginning. Richie is intent on invoking or, often playfully tricking your senses.
Richie explains that “The great thing about mixology is you can create a variety of different sensations, textures, aromas, and flavours. You can have an aroma that is completely different from the taste of the drink itself. You can use dry ice to create a cold mist or you can use hot lemongrass water to provoke a different kind of aroma.”
Richie concludes with a testament that we can’t help but wholeheartedly agree with, “This is why Son Tinh is so great because it is a home-grown product. We don’t need to traverse the world to find quality ingredients. They are already here!”
“This is why Son Tinh is so great because it is a home-grown product. We don’t need to traverse the world to find quality ingredients. They are already here!”
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