Héctor Cabrera Toledo from La Graciosa, known as Tito, went to the city of the Beatles, Liverpool, a few years ago to learn English and there he also discovered the art of cocktail making.
In an interview with the radio program Más de Uno Gourmet from Radio Lanzarote, Cabrera explains how he decided to buy a bar truck on the island to be able to make custom cocktails, both at events and on Sundays at the Teguise market.
- Where are you from and how did you get into cocktail making?
I was born in Lanzarote, but my family is from La Graciosa. When I was living in England, in Liverpool, where I went to learn the language, I saw that cocktail making was very well regarded and when I returned to Lanzarote I joined the Lanzarote Bartenders Association.
- What did you prepare the first time you stood in front of a shaker?
A mojito, and I didn't put mint in it, I was so nervous (Laughs).
- It has its science...
It needs study, consistency. For example, I focus my cocktail making on creating experiences. Each cocktail has a movement, I don't mean doing the show of throwing bottles, but I'm going to make you enjoy that cocktail from the moment you order it, while you wait.
- More and more restaurants are integrating cocktail making into their services...
Yes, now they go hand in hand. When I work in a place where they have a kitchen, the cooks contact me directly to see how we can have a synergy between dishes and drinks.
Sometimes they tell me "I prefer you to make the cocktail and we adapt to your drink", but for me the most important thing is the dish and we are the icing on the cake for the client to enjoy.
- What about non-alcoholic cocktails?
It is something that needs to be promoted a lot on the island, it is slowly becoming known, in the next few years it will be the most in demand.
- How do you make the leap to working for events?
It was quite fun. I started to have quite a few weekends free and they started calling me to work at events and make classic cocktails.
And that's when I saw that there was an empty market in Lanzarote that is now slowly being promoted.
- And the idea of the 'bar truck'?
As I was saying, I am surrounded by a good group of bartenders in Lanzarote, who support me and give me advice. That's how the idea of buying a portable cocktail bar for events and then the bar truck came about.
In the bar truck I do everything custom made, it's my passion. It is a complex but versatile idea at the same time.
- And do you use a lot of local products?
Exactly. Both the tomato, as well as the cheese, the chocolate, the distillates... even the salt, are local. I am working with gin, vermouth and gofio cream from Lanzarote.
- How can a client contact you?
They can contact me through Instagram and I'll be happy to answer any questions, anything they need, both information or recommendations for the menu.
