Posts Tagged ‘Diageo’

Cocktails in the Country: Domaine de Canton French Ginger Liqueur

Monday, January 18th, 2016

gaz regan is

Delighted to Announce

Domaine de Canton CitC Stamp 2016

To Submit Your Fine Product for Consideration, Please Write to

gazregan@gmail.com

“You will go far among bartenders before you find a scoundrel or a fool.”

The Young Mencken: The Best of His Work, 1973.

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Posted in 2016 Sponsors, CitC |

101 Best New Cocktails: Oban Smoke by Pat Thomas, Vintage Cocktail Club, Dublin, Ireland

Sunday, February 15th, 2015

 Oban Smoke101 BNC App

Pat Thomas, Vintage Cocktail Club, Dublin, Ireland

“I love the maltiness of Oban and of Genever, but oddly there’s too much in one and not enough in the other!!  The lemon peel infusion really takes the edge off the Genever and actually makes it very approachable for the novice Genever sipper.  Ginger liqueur adds the needed sweetness, and the bitters, a house “secret” were actually added accidentally when fooling around making the drink the first time, and it just works! A simple drink when all components are in place, and fun to experiment in making the components!” Pat Thomas.

45 ml (1.5 oz) Oban 14-year-old single malt scotchOban Smoke

20 ml (.66 oz) Domain De Canton Ginger liqueur

15 ml (.5 oz) lemon peel infused Bols Genever*

4 dash lapsang vanilla bitters**

1 lemon twist, as garnish

Stir over ice and strain into a chilled “fancy glass.”  Add the garnish.

gaz sez:  I don’t quite know where to start when it comes to describing this drink, so I’ll kick this off by telling you what a pain in the ass it was to make these damned bitters.  Worth the effort, though.  And chances are that I’ll play with these bitters in other drinks, too, so . . .  You’re going to have to make this drink in order to appreciate it, but you’ll be happy you did.  This one is pretty startling!

*Lemon Peel Infused Bols Genever

Add the zest of 3 lemons (Sicilian preferred) to a one-liter jar with a tight-fitting lid.  Add 750-ml of Bols Genever and allow to infuse for 2 weeks.  Strain through a double layer of dampened cheesecloth, and return the genever to the bottle.

** Lapsang Vanilla Bitters

Add 2 organic vanilla pods to 100 grams (3.5 oz) of Lapsang souchong tea to a bottle containing 250 ml (8.5 oz) of grain alcohol.  Add a handful of bourbon barrel chips and allow to infuse for 6weeks.  Add 75 ml (2.5 oz) water and 75 ml (2.5 oz) blackstrap molasses.  Strain through a double layer of dampened cheesecloth, and store in a bottle.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

101 Best New Cocktails: Moonage Daydream by Mats Lian, Stay at Home Bartender, Oslo, Norway

Tuesday, February 3rd, 2015

Moonage Daydream

101 BNC App

Mats Lian, Stay at Home Bartender, Oslo, Norway

Moonage Daydream Mats Lian - Copy

“This is a twist on the classic Hanky Panky cocktail, using a full bodied aged rum instead of gin,” Mats Lian.

45 ml (1.5 oz) Zacapa 23 rum

22.5 ml (.75 oz) Punt e MesMoonage Daydream - Copy

Scant 7.5 ml (.25 oz) Luxardo Fernet amaro

3 dashes Adam Elmegirab’s Aphrodite bitters

1 lemon twist, as garnish

Build on a big rock in double old-fashioned glass and stir until cold.  Add the garnish.

gaz sez:   Wow!  The Zacapa, Punt e Mes, and Fernet (Luxardo is a little drier than Branca), come together in harmony well, here—each of them allows the others to be heard without retiring into the background—but it’s the Aphrodite bitters that push this drink over the top and into the realm of super-heroes.  This is a keeper.

SUBMIT your recipe for consideration HERE

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

101 Best New Cocktails: The Present Flip by Enrique Ignacio Auvert, Restaurante Gula, Panama City, Panama

Wednesday, January 14th, 2015

Present Flip

Enrique Ignacio Auvert, Restaurante Gula, Panama City, Panama

Present Flip Enrique Ignacio Auvert

“This drink was inspired by a classic rum flip, but by adding a touch of spicy and aromatic notes from thyme and cinnamon that reminds us of the herbal pine aromas of Christmas.  Grand Marnier does the work giving an extra booze and enhancing the dried orange notes from the Zacapa rum. Egg adds a creamy texture and mouthfeel to this masterpiece that is finished with grated nutmeg, orange and smoked thyme to elevate thee aromatic experience.” Enrique Ignacio Auvert.

50 ml (1.7 oz) Ron Zacapa 23Present Flip

12.5 ml (.4 oz) Grand Marnier

10 ml (.33 oz) Cinnamon, Juniper and Cardamom Syrup*

1 thyme spring

1 whole egg

smoked thyme, grated nutmeg, and orange peel oils (discard the peel), as garnishes

Softly muddle the thyme and cinammon syrup in a mixing glass, then add ice and the remaining ingredients.  Shake and strain into a chilled coupe.  Add the garnishes.

*Cinnamon, Juniper and Cardamom Syrup

Dissolve 250 grams (1 cup) of sugar in 250 ml (8.5 oz) of water, over a low heat, stirring frequently.  Add 25 grams (1 oz) of cracked cinnamon sticks, 15 juniper berries and 15 cardamom seeds, soft muddle to extract the flavor of the botanicals.  Bring the mixture back to the boiling point then turn off the heat and let it rest till it reaches room temperature. Strain through a double layer of dampened cheesecloth, bottle, and refrigerate.

gaz sez:  I seldom flip over Flips, but this one is so nicely put together—the balance is superb.  I think it’s the thyme that brings everything together in such an unusual way.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

101 Best New Cocktails: West Indies Pearter by Michael Stringer, Black Leaf Events, London, England, UK

Wednesday, January 7th, 2015

West Indies Pearter

Michael Stringer, Black Leaf Events, London, England, UK

“I created this cocktail on behalf of Guinness for the launch of their new Brewer’s Project which bring back to life the Guinness Porters. The West Indies Pearter  is complex yet mellow, hoppy with delicious notes of toffee and chocolate.

“I found that the hoppy flavour blended perfectly with the sweetness of the cinnamon and the chocolate balanced in delicate harmony with the subtle flavour of the pear liqueur.

“I hope you enjoy making and drinking this as much as I did creating it!” Michael Stringer.

25 ml  (.8 oz) Bulleit 95 Rye WhiskeyDevin Ainslie photography

10ml (.3 oz) Monin cinnamon syrup

10ml (.3 oz)  fresh lemon juice

5 ml (.17 oz)  (or 1 teaspoon) Xanté Pear/Cognac liqueur

2 dashes Peychaud’s bitters

50 ml (1.7 oz) Guinness West Indies Porter

1 slice of pear and a cinnamon stick, as garnishes

Build all the ingredients except the Guinness  in a handled 1/2 pint glass over cubed ice, and stir briefly.  Float the Guinness on top of the drink and add the garnishes.

gaz sez:  Wow!  A lot of thought went into this drink, and it paid off handsomely.  This is one of the most complex and unusual quaffs I’ve tried in a very long time.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

101 Best New Cocktails, Emperor’s New Clothes, Iain Yanda McPherson, Panda & Sons, Edinburgh, Scotland, UK

Wednesday, October 29th, 2014

Emperor’s New Clothes101BNC - Copy - Copy

Iain Yanda McPherson, Panda & Sons, Edinburgh, Scotland, UK

“Loosely based on the mojito as we wanted a rum based cocktail that was refreshing, moreish and long. Basically giving the rum some new clothes to wear for this year… J  Peppermint tea infusion should be infused for 2-3 minutes, strained and cooled before using in the cocktail. Slainte!” Iain Yanda McPhersonEmperor’s New Clothes

50 ml (1.6 oz) Ron Zacapa 23 rum

15 ml (.5 oz) fresh lemon juice,

15 ml (.5 oz) Umeshu (plum sake)

25 ml (.85 oz) peppermint tea

10 ml (.3 oz) light agave nectar

1 mint sprig and a slice of plum (origami optional), as garnish

Build in a highball glass, stir, add cubed or crushed ice, and add the garnishes.

gaz sez:  Simple, refreshing, and oh such a fine use of Zacapa!  Nicely done, Iain.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

101 Best New Cocktails: Sud Americano, Fabio Spinelli, Rita & Cocktails, Milan, Italy

Thursday, October 9th, 2014

Sud Americano

Fabio Spinelli, Rita & Cocktails, Milan, Italy

sud americano Fabio Spinelli

“It’s my tropical variation of classic Italian Negroni aperitif. It’s easier to drink like an Americano is, but with more personality and aromas,” Fabio Spinelli

30 ml (1 oz) English Harbour 5-year-old Antigua Rumsud americano

20 ml (.6 oz) Carpano Antica Formula Vermouth

20 ml (.6 oz) Campari

1 dash Myers’s Jamaican Rum

Splash Fever Tree Ginger Beer

1 flamed orange peel, as garnish

Build on ice and stir well, then add the ginger beer.  Flame the oils of the orange peel over the drink and add the twist to the glass.  Add a wooden stirrer, and stir briefly.

gaz sez:  This is a very worthy addition to the Negroni family, and it works with or without the ginger beer, so take your pick.  Artfully done, Fabio.

 

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

101Best New Cocktails: Old Smoky by Jay Khan, The Blck Brd, Hong Kong

Sunday, May 25th, 2014

101BNCVoliii cover - Copy

Click on the cover to purchase your copy of the most recent volume of 101 Best New Cocktails

Click HERE to submit your recipe for a chance to be included in an upcoming list.

Old Smoky

Adapted from a recipe by Jay Khan, The Blck Brd, Hong Kong
Old Smoky Jay Khan

 

(I met Jay in Hong Kong earlier this year on a trip sponsored by Diageo World Class–thanks Diageo!)

“The drink is a variation on a Zacapa Old-Fashioned (my all-time favourite drink).  Since the Zacapa Old-Fashioned is on the sweeter side, I was always thinking to add something which harmonizes and at the same time which could also balance with those Raisined fruit flavours from the Zacapa itself.  A few early attempts were slightly more on the smokier side with 1/2 oz of Talisker, but recently i figured out [if I used just] 1/4 oz [of Talisker] and finished off the drink with an Ardbeg mist, [it would] give the drink a strong smoky nose but the taste [would have just] a hint of smoky flavor, so the Zacapa could still stand out without the scotch whiskies stealing the show.   With the addition of saline, which helps to suppress some of the bitter flavors and also helps brighten the drink slightly, this is a perfect addition to my Old Smoky recipe,” Jay Khan.

45 ml (1.5 oz) Ron Zacapa 23Old Smoky

7.5 ml (.25 oz) Talisker 10-year-old single malt scotch

7.5 ml (.25 oz) rich simple syrup (2:1 sugar:water ratio)

1 dash chocolate bitters

1 dash orange bitters

3 drops saline solution*

Ardbeg mist**

1 orange twist, as garnish

Stir all ingredients, except for the Ardbeg mist, over ice, and stain into a snifter over one large ice cube.  Spray the Ardbeg mist over the drink, and add the garnish.

*Saline Solution

Dissolve 1 teaspoon of salt in 50 ml (just over 1.5 oz) of water

** Ardbeg Mist

Fill a clean atomizer with Ardbeg single malt scotch, and release mist over the drink.

gaz sez:  I’m a sucker for smoky whiskeis, and I’m a sucker for Zacapa, too, so this baby was a natch for me.  I do love the use of saline solution here, too, and I’m betting we’ll see more of this ingredient in cocktails in the near future.  Congrats, Jay.  You done real good with this one.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

101 Best New Cocktails: Nightmarcher by Sky Huo, 001, Wellington 97, Hong Kong.

Thursday, May 1st, 2014

101BNCVoliii cover - Copy

Click on the cover to purchase your copy of the most recent volume of 101 Best New Cocktails

Click HERE to submit your recipe for a chance to be included in an upcoming list.

Nightmarcher

Adapted from a recipe by Sky Huo, 001, Wellington 97, Hong Kong.

Nightmarcher Sky HUO Copy

“It’s twist of Last Word and Laphroaigh Project. Refreshing and well-balanced. An innovative tropical drink’” Sky Huo

1 fresh mangosteen

15ml (.5 oz) Don Julio Blanco tequilaNightmarcher Copy

15ml (.5 oz) mezcal

15ml (.5 oz) Yellow Chartreuse

15ml (.5 oz) lemon juice

1 dash celery bitters

smoked frozen mangosteen on pineapple leaf fan, as garnish

Muddle the pods from a fresh mangosteen in a mixing glass.  Add ice and the remaining ingredients, and shake.  Double strain into a tulip sniffer glass with a large block of ice.  Add the garnish.

gaz sez:  I first met mangosteen, and Sky Huo, while touring South East Asia for the good folk at Diageo in April, 2014.  Both were delightful.  Mangosteens can’t be found in the USA, unless you have some sort of illegal source, and my search for this fabulous exotic fruit took me to dark alleys in New York’s Chinatown where, eventually, some anonymous person walked past me in a Szechuan restaurant, and quietly left a brown paper bag on my table.  Inside I found three fresh mangosteen.  There was no extra charge on my bill.  Thanks guys!  Much appreciated.

nighmarcher mangosteen

Now to the drink:  Wow!  This is one of the most refreshing, bright, complex, and beautifully balanced quaffs I ever did sip.  (I used Del Maguey Vida mezcal, for the record).  I hate to generalize about anything, but I’d be remiss if I didn’t mention that Asian bartenders seem to have an ability to balance ingredients that surpasses most, though certainly not all, of their Western counterpart’s.  Well done, Sky.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

Blast from the Past: The Cocktailian in the Country, 2005

Tuesday, April 29th, 2014

Here’s an article involving CÎroc vodka that I wrote in 2005, around the time it was first launched in the USA.  It was published in Entree magazine.

The Cocktailian in the Country

Winter marks down-time for Cocktails in the Country, the two-day bartender training course I hold at Painter’s the bar/restaurant/inn in Cornwall-on-Hudson, New York, and down-time means that I get to spend time thinking about how I might change the seminars when they kick-off again in the spring.  Change or die as far as I’m concerned.

I readily admit to not being one of those bartenders who looks for obscure Asian fruits or scintillating Chinese medicinal herbs to create cirocnew drinks.  Not that I have anything against that sort of mind-set–the world of the cocktailian bartender is far better since the “bar chefs” of the world emerged–but I do believe that everyone has their own style when it comes to cocktail creation, and what I bring to the party, hopefully, is an understanding of balance and harmony combined with a knowledge of how differing ingredients work in a mixed drink.  When a new sponsor enters the program, therefore, I have to spend time tasting the product and conceptualizing how to properly use it before classes begin.  This year CÎroc is the sponsoring vodka so I’ve been spending time getting to know its nuances.

TÜRI was the vodka we used last year, it’s a wonderful spicy product made from rye grain that we had much fun with in class–TÜRI has far more character than the vast majority of vodkas on the shelves.  CÎroc also has lots of character, but it’s an entirely different animal from TÜRI.  Made in France from grapes, CÎroc has marvelous citrus notes, both in the nose and on the palate.  It’s an ideal medium for cocktailian creations, and it’s also a vodka that I picked as being best of the bunch in a blind tasting last year.

Pete and Sal Buttigleri, the owners of Painter’s, let me experiment with cocktails in their small private bar, and it was there that they found me, one cold afternoon in mid-December, playing around with CÎroc and various other ingredients.

“What you up to now?” Sal asked.

“Vodka, Sal.  Vodka.  It’s so damned easy, and it’s so damned tough.”

Fact is, the nuances of most vodkas get buried in the mix when you marry it to fruit juices and the like.  The challenge is to figure out recipes in which the type of vodka you use actually makes a difference in the finished product.  Pete happens to be a bit of a calvados freak, and seeing his face gave me inspiration.  Pete and Sal bellied up to the mahogany and I set to work.

The Buttiglieri brothers are fun to work with, even if Pete often butts into my classes to tell the students I don’t know what the hell I’m talking about.  They’re relaxed, easy-going, and let me get away with murder most of the time.  For instance, there’s seldom a course goes by without me purposefully breaking a few glasses and pouring a couple of shots of expensive liquor on the floor, and if Pete happens to be watching at the time he just shakes his head.  Pete and Sal  sat at the bar discussing all those important restaurateur details such as whether it had been worth ordering 850 cases of clam juice to get the discount, and would the new waitress make the grade by the time the Christmas rush rolled around?  I ignored them and started playing with their vodka and some Busnel calvados.

By the time I’d mixed the two ingredients together at differing ratios about six times I found a mix I thought worked well, but I needed a little something extra to round out the cocktail.  Could Kahlúa be the answer?  Sounds very weird but I wanted to play around, and the ingredients were bought and paid for by the Buttiglieri boys so what the heck?  This was going to be a difficult task, though.  Kahlúa’s a very flavorful liqueur.  Would the coffee notes hide the other ingredients?  Not if I played it right.  After a little experimentation I found that, used judiciously, the coffee flavors in the liqueur worked perfectly.  All three ingredients were detectable, and they came together in complete harmony.

“Try this,” I offered the glass to Pete and Sal just as the door opened and Sandy, the floor manager appeared.

“You guys order some clam juice?” she asked.  “It’s here.  There’s quite a lot of it.”

“Later, Gary.  We gotta make some room in the basement.”

“You’re choosing clam juice over my new drink?”

Typical owners.  No sense of priority.

The Priority Cocktail

2 ounces CÎroc vodka

3/4 ounce Busnel calvados

1/4 ounce Kahlúa

1 lemon twist, for garnish

Fill a mixing glass two-thirds full of ice and add all of the ingredients.  Stir for approximately 30 seconds.  Strain into a chilled cocktail glass.  Add the garnish.

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Posted in Blast from the Past |

World Class Bartenders: Bali, April, 2014

Friday, April 11th, 2014

Here are a few snapshots of some of the fabulous World Class Bartenders, and some of their friends, who I met in Bali, April, 2014

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Bali 044 - Copy

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Posted in world class 2014 |

World Class Bartender: Laura Schacht, Clouds Bar, Switzerland

Sunday, March 30th, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition

I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Laura

Laura Schacht, Clouds Bar, Switzerland
Early in her career, Laura Schacht attended a workshop led by Mike Meinke which ultimately stoked her passion for bartending and gave her a foundation of skills to build upon.  Currently, as a bartender at Clouds Bar in Zurich, Laura credits her bar team for helping her become the bartender she is today. Earning a spot at the WORLD CLASS Global Final 2013 is the pinnacle of her career thus far and inspires her to work harder every day.

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Posted in World Class 2013 |

World Class Bartender: Jose Maria Garces Cadavid, Awa Helada, Columbia

Sunday, March 30th, 2014

 At the finals of Diageo Reserve Brand’s World Class Bartender Competition

I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Jose

Jose Maria Garces Cadavid, Awa Helada, Columbia

Jose Maria Garces Cadivid, a mechanical engineer by training, is currently head bartender at Awa Helada. Throughout his career he has worked in many different restaurants and bars including AWA Helada, Coco Beach Sunset Bar, Boobs bar and Yoko sushi bar. As a mixologist, he has a great aptitude for leadership and is known for his creativity, innovation and discipline. He has over 10 years’ experience in the hospitality industry and has led many professional seminars and development sessions.

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Posted in World Class 2013 |

101 Best New Cocktails: Blond Ambition by Alex Day, Nitecap, New York, USA

Saturday, March 29th, 2014

101BNCVoliii cover - Copy

Click on the cover to purchase your copy of the most recent volume of 101 Best New Cocktails

Click HERE to submit your recipe for a chance to be included in an upcoming list.

Blond Ambition

Adapted from a recipe by Alex Day, Nitecap, New York, USA

“As for the name, umm, ’cause I’m blond and I hate naming drinks? I wish I had a good story, but I’m real dunce when it comes to this area,” Alex Day

45 ml (1.5 oz) Chamomile-infused Pierre Ferrand Ambre CognacBlond Ambition - Copy

15 ml (.5 oz) Old Weller 107 Bourbon

22.5 ml (.75 oz) Carpano Antica Formula

7.5 ml (.25 oz) Yellow Chartreuse

1 lemon twist, as garnish

Stir over ice and strain into a chilled Nick & Nora glass.  Add the garnish.

gaz sez:  I was recently at Nitecap, the new bar owned by Dave Kaplan and Alex Day, the duo who I recently partnered with to open the gaz bar, a joint we hope to open sometime in 2014, and I was joined by Naren Young, the Kiwi bartender who has deservedly made quite a name for himself in the Big Apple.

Dominic Venegas happened to be behind the stick that night, and I told him that Manhattans and Negronis were my two favorite drinks, and asked him to make me something that might suit me taste.  Blond Ambition was the resultant cocktail, and my, oh my, it pushed my buttons so very well.  Congrats, then, go to Alex Day for creating this fabulous cocktail, and to Dominic Venegas for knowing how to please his guests.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

World Class Bartender: Jérôme Kaftandjian, Park Hyatt Hotel, Paris Vendome, France

Sunday, March 23rd, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition

I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Jérôme Kaftandjian

Jérôme Kaftandjian, Park Hyatt Hotel, Paris Vendome, France

Jérôme Kaftandjian began his career in one of the best French cocktail bars, Le Forvm, under the leadership of Joseph Biolatto and Xavier Laigle.  Following his tenure there, he began work at the Park Hyatt bar in Paris directed by Yann Daniel. There, Jerome truly discovered the world of the bar, and continues to be inspired every day by his mentors, peers and colleagues. Today, he is bar supervisor at the Park Hyatt Paris Vendome.

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Posted in World Class 2013 |

World Class Bartender: Jenner Cormier, The Middle Spoon Desserterie & Bar, Canada

Sunday, March 9th, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition

I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Jenner Cormier2

Jenner Cormier, The Middle Spoon Desserterie & Bar, Canada

Jenner Cormier, head bartender and manager at The Middle Spoon Desserterie & Cocktail Bar, helped to open the property in 2010, followed shortly after by the opening of Noble, a smaller bar in the same building with a focus on cocktails. When first introduced to bartending, Jenner paid a visit to Barchef in Toronto where he met Frankie Solarik and a seed was planted.  He subsequently embarked on a journey to learn absolutely everything he could about the craft to which he had just been introduced. Jenner has participated in a number of competitions in his short career, winning Made with Love Halifax (2011, 2012), Best Cocktails, The Coast Magazine (2013) and many others.

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Posted in World Class 2013 |

World Class Bartender: Kester Blake, Electric Bar System, Trinidad & Tobago

Wednesday, March 5th, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition

I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Kester Blake, Trinidad & Tobago - Copy

Kester Blake, Electric Bar System, Trinidad & Tobago

Kester Blake has been in the hospitality industry for over ten years and has been a professional mixologist for the past four years. He gained his academics via the Trinidad and Tobago Hospitality and Tourism Institute where he pursued his diploma in food and beverage supervision.  Throughout his career, Kester has gained a vast scope of experience. He has worked on cruise ships as a bartender and held the position of bar manager at the world famous Zen night club as well as working at Club Maracas. He currently holds the position of bar consultant for Electric Bar System and is an assessor for the National Training Agency. Kester expresses his passion for the art form by dedicating time towards working with experienced individuals as well as upcoming bartenders with the same passion.

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Posted in World Class 2013 |

World Class Bartender: Jeff Bell, PDT, USA

Friday, February 21st, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition

I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

jeff bell usa

Jeff Bell, PDT, USA

Born and raised in the Pacific Northwest, Jeff Bell began his career in the hospitality industry washing dishes and bussing tables at age 18. Not necessarily enamored with a life elbow-deep in suds and used dishware, Bell eventually found his proper spot in the scene—stepping behind the bar in Seattle at the ripe and legal age of 21, while he completed his philosophy degree at the University of Washington. After graduating in 2007, Bell knew bartending was his calling, and soon packed up and moved to New York City to hone his craft among the best and brightest. He met PDT Mixologist Jim Meehan in 2010 while bartending for Meehan’s wife Valerie at Maialino at the Gramercy Park Hotel. Meehan recognized Bell’s strong work ethic and offered him one shift a week as a barback. Bell jumped at the offer to work at one of the city’s cocktail meccas and pulled a strenuous five nights at Maialino and one at PDT. When a bartending position opened at PDT in the fall 2010, Bell received his due promotion. Since then, he’s fully committed himself to PDT, ultimately working his way up to the role of head bartender. Dropping his ego at the door, Bell puts the customers’ preferences first, crafting vodka, beer, and amaro-driven cocktails with equal care and the skills of a true cocktail craftsman.

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Posted in World Class 2013 |

World Class Bartender: Jad Ballout, Garcia’s Cantina y Cocteleria, Lebanon

Sunday, February 9th, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Jad Ballout

Jad Ballout, Garcia’s Cantina y Cocteleria, Lebanon

Jad Ballout, Bar Manager at Garcia’s Cantina y Cocteleria in Beirut, got his start in the industry as a bar back at 18 years old.  Since then, he has worked in nearly every capacity behind the bar and in a range of diverse venues including nightclubs, restaurants, beach resorts, and cocktail bars.  He feels most comfortable at a cocktail bar where he loves interacting with guests and blending new flavours to create innovative drinks. To get inspiration for new creations, Jad visits local markets to search for unusual and interesting ingredients. When asked about WORLD CLASS, Jad notes: “WORLD CLASS motivates me to develop my skills and work hard on my creativity. It also puts me in contact with the best gurus and bartenders around the world with whom I can share my experience and learn from, and be exposed to different bartending cultures and styles.”

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Posted in World Class 2013 |

World Class Bartenders: Jason Clark, Shott Beverages, New Zealand

Friday, February 7th, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Jason Clark, New Zealand - Copy

Jason Clark, Shott Beverages, New Zealand

With over 15 years’ experience working in the hospitality industry Jason’s career has included working in four different countries in many varied roles. Skilled in all levels of drinks service, Jason is just as comfortable mixing classic cocktails as modern marvels and takes great pride in his ability to deliver a level of service and beverage that always exceeds expectations.  He currently serves as a consultant for Shott Beverages, and has successfully made their two iconic New Zealand hospitality establishments renowned for amazing drinks whilst winning numerous awards for the venues, in just two short years.  No stranger to competition himself, he boasts a wide range of accolades won throughout his celebrated career. Jason also pens a “Life & Style” column for New Zealand’s largest news website, Stuff. Looking ahead, Jason is passionate about providing advanced training and direction to aid venues and bartenders to offer immaculate service and make exceptional drinks. He is also interested in working with chefs to design and develop food and drink synchronicity to enhance the experiences of diners.

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Posted in World Class 2013 |

World Class Bartenders: Ivar de Lange, Demain, Netherlands

Saturday, January 18th, 2014

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

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And some of those drinks were made by

Ivar de Lange,Netherlands - Copy

Ivar de Lange, Demain, Netherlands

Ivar de Lange began his career at the age of 15 working in a hotel bar in Amsterdam.  For the past 17 years, he has worked his way up through various bars to where he is today, owner of Demain bar in Nijmegen.  Ivan is primarily a self-taught bartender, who hopes to earn his PHd in medical psychology.  In 2011 Demain was named the number three best bar by Esquire and Ivan has amassed a number of personal honours throughout his career. Ivan notes that WORLD CLASS has widened his vision of cocktails and given him a huge creativity burst.

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Posted in World Class 2013 |

World Class Bartenders: Hasse Johansen, St Pauls Apothek Bar, Denmark

Thursday, December 26th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

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And some of those drinks were made by

(Picture from BarChick.com)

Hasse Johansen, St Pauls Apothek Bar, Denmark

 

Hasse Johansen learned the bar tending craft mostly by himself, working, travelling and reading books. It all really started to take shape for him when he worked as a bar manager at “Herr Bartels” cocktail bar. Hasse, now owner of St Pauls Apothek bar, has won cocktail competitions around the world in Denmark, Singapore, France, Sweden and the UK. He is passionate about educating both bartenders and guests to raise the bar and engender a greater understanding of the craft of bartending.   The most important thing for Hasse is to give people an experience they didn´t know they wanted, in sight, smell and most importantly, taste. He says: “The visual part is extremely important, as in food you need to present something fantastic, to make it taste fantastic. My approach to cocktails is very holistic; you need to think that everything around the taste is in play. How the bartender is dressed, his or her technique, glassware presented, garnish, special bottles for syrup and bitters. Guests love to be included in the making of a cocktail; you should give them the story and background. When guests are told a story, it will also serve the purpose of guests giving respect to what they are drinking.”

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Posted in World Class 2013 |

World Class Bartenders: Emil Seth Åreng, from the Rex Bar and Grill, Sweden

Wednesday, October 30th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

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And some of those drinks were made by

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Emil Seth Åreng, from the Rex Bar and Grill, Sweden

Emil Seth Åreng has worked in the industry for eight years, learning the craft from studying other bartenders and working alongside many of the ‘greats’ of the industry. No stranger to the WORLD CLASS programme, Emil has competed in the Regional Final for the past three years benefiting from the workshops that help take the business forward and being inspired by gurus such as Ueno Hidetsugu, Angus Winchester, Eric Lorinz and Max La Rocca. He is deeply inspired by the many great Swedish bartenders including those from Little Quarter, The Flying Elk, Tjoget, Puta Madre and last year’s WORLD CLASS finalist, Boudy Ghostine. Emil is from a very small town in Northern Sweden – the only part of the country where the famous yellow “cloudberry” grows – an ingredient he used with success in his winning cocktail.

And here’s one of the drinks he made for us while we were cruising the Med (It’s a doozy!)

When In Ibiza (this drink was paired with a chocolate dessert)

Glass: Martini

Garnish: Cherry

Method:Muddle sugar with bitters, then add hazelnut liqueur to make a quick syrup. Then add Lagavulin, then coffee beans. Add ice and stir for a long time. Strain.

40ml Lagavulin Single Malt Scotch whisky

1 Raw sugar cube

4 dash Angostura bitters

10ml Hazelnut liqueur

 

 

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Posted in World Class 2013 |

World Class Bartenders: Edwin Castillo, Bar: Wines & Spirits, Dominican Republic

Wednesday, October 23rd, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

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And some of those drinks were made by

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Edwin Castillo, Bar: Wines & Spirits, Dominican Republic

Edwin Castillo has been in the spirits industry for 13 years as both a mixologist and sommelier.   He initially learned the craft of mixology at the Barceló Lina Hotel in Santo Domingo, watching his co-workers behind the bar making cocktails and interacting with happy clients.  He finds daily inspiration in bartenders who love what they do and create all their cocktails with passion and care. Edwin likes interacting with clients, familiarizing them with new cocktails and spirits and telling the hidden stories behind each label.

Here’s Edwin’s recipe for The Secret, a drink he created for the “Time to Play” round.  Niceley done, Edwin!

The Secret

Glass: Rocks

Garnish: Orange slice and cherry

Method: Shake all ingredients with ice and strain over cubed ice.

60ml Tanqueray No. TEN gin

30ml Elderflower liqueur

Absinthe, cucumber and cinnamon infusion

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101 Best New Cocktails: CuCuJulio by Francesco Cione, Caffè Baglioni at the Carlton Hotel, Milano, Italy

Friday, October 18th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

CuCuJulio

Adapted from a recipe by Francesco Cione, Caffè Baglioni at the Carlton Hotel, Milano, Italy.

“[This was the] winning Cocktail recipe at the recent DIAGEO World Class Italian semi-final held in Milan last April, 2, 2012.  Inspired by the Mexican cucumber flavored “Agua Fresca de Pepino” drink and, of course, by a new classic Tommy’s Margarita.  The cocktail, as you can see from the picture, has been served in a special box with an open glass cover.  This would represent a cocktail shown in a ‘shop window.’  The drink is served with an Hibiscus flower in syrup on the side that can be added to the drink to give a rounder and sweeter.  An orchid flower and some fresh lemongrass supported into the box complete the cocktail presentation.” Francesco Cione.

50 ml (1.7 oz) Don Julio Reposado tequilaCuCuJulio

10 ml (.3 oz) freshly squeezed lime juice

10 ml (.3 oz) homemade vanilla flavored sugar syrup

3 large fresh cucumber chunks

5 drops Pimiento Dram

1 pink grapefruit twist, as garnish

Muddle the cucumber well in a tin, add ice, and the remaining ingredients, and roll between the tin and a mixing glass until well mixed and well chilled.  Strain into a chilled Orléans- style stem glass, or other stylish wine glass, and add the garnish.  “Serve with a smile and an extra dash of love free included.” Francesco Cione.

gaz sez:  Good Golly Miss Molly!  This is such a fine drink, and I think it might be the way that the Pimiento Dram plays with the Don Julio and the cucumber, that really makes it stand out.  Nicely done, Francesco!

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

World Class Bartenders: David Rios, The Jigger Cocktail Bar, Spain

Tuesday, October 1st, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

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And some of those drinks were made by

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David Rios, The Jigger Cocktail Bar, Spain

(Who, as you know by now, went on to win the competition)

David Rios was first inspired to start in the bartending trade nearly 20 years ago when working at a party for a bar owner where different cocktails were served.  Since that moment, he has served in nearly all aspects of the industry including maitre’d and sommelier of 3 Michelin Star restaurant, Mugaritz, the opening of the Sheraton Hotel in Bilbao and today, owning  Café Kobuk, Kobuk Events and Jigger Bar together with his brother.  Primarily self-taught, David has won a number of awards throughout his career including the cocktail championship of the Bizkaia region, the National Championship of Gin Tonic (By Schweppes) and the International Championship of Gin Tonic (By Fever Tree) amongst others.

David has a classic style with modern touches, focusing on the liquid first and always using an inventive presentation.  When creating cocktails, he loves to use bitter flavours and citrus and is inspired by everything from the sea and fresh grass that surrounds him in Basque country, to previous WORLD CLASS winner Erik Lorincz. David notes: “For me WORLD CLASS is much more than a championship, it is above all training and creating the future of the industry with the upcoming generations. To sum up, it’s a big family. We are in a new era for the bartender where we are getting recognition, and getting close to the recognition of great chefs.”

In the Singleton Sensorium round David created a rich, red-lit atmosphere evoking sunset, presented a model of Scotland, denoting the Highlands, Lowlands, Islands, Speyside whisky producing areas, complete with a miniature river flowing through it, while calming, folk music brought whisky to life. He served Singleton of Dufftown with Pedro Ximenez sherry and Angostura bitters, stirred with ice and strained into a decanter which was then smoked with haya wood chips. He served it in a quaiche with an orange zest spritz. He served it with aromatic and edible botanicals and chocolates on a tartan coaster.

And he’s a darned good guy to hang out with, too!

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Posted in World Class 2013 |

World Class Bartenders: Clark Jiménez Alvarado, 8vo Rooftop Bar, Costa Rica

Tuesday, September 17th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

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And some of those drinks were made by

Clark Jiménez Alvarado, Costa Rica

Clark Jiménez Alvarado, 8vo Rooftop Bar, Costa Rica

Clark Jiménez Alvarado is currently a bartender at 8vo Rooftop in Costa Rica. Following his start at the Bartenders School and the Argentina School of Sommeliers, Clark has worked hard taking inspiration from fellow bartenders to learn more and become better every day.  He endeavors to provide guests a unique and special service, and loves to see the joy and gratitude of a client. Becoming a WORLD CLASS finalist has been a turning point in his life, and an opportunity to learn from many other talented bartenders.

gaz sez:  Clark is by no means the first to point out that becoming a WORLD CLASS finalist has changed his life, and one of the very best things about the competition is the exchange of knowledge that goes on between the competitors.  It’s a World Class attitude.

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Posted in World Class 2013 |

World Class Bartenders: Boyd Rodbamrung, SMITH restaurant, Thailand

Friday, September 13th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Boyd Rodbamrung, Thailand

Boyd Rodbamrung, SMITH restaurant, Thailand

Boyd Rodbamrung is currently head bartender at SMITH restaurant. He learned his craft from mentor and owner of SMITH, Chanond Purananda, a well known mixologist in Thailand.  Boyd loves to use his imagaination when creating drinks and enjoys seeing his customers smile after a sip of one of his cocktails. When he’s not behind the bar, his personal drink of choice is an Old Fashioned with orange essence.

Here’s one of the recipes he wowed us with in the Red Carpet Challenge:

La Vie en Rose

Glass: Flute

Garnish: None

Method: Shake all ingredients with ice and fine strain into a chilled glass.

60ml Tanqueray No. TEN gin

15ml Homemade red wine reduction (with fennel, honey and anise)

2 drops Lemon bitters

15ml Lemon juice

2 drops Rosewater syrup

 

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Posted in World Class 2013 |

World Class Bartender: Bayu Wiseso, Ku De Ta Bali, Indonesia

Tuesday, September 3rd, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

And some of those drinks were made by

Bayu Wiseso, Indonesia

Bayu Wiseso, Ku De Ta Bali, Indonesia

Bayu Wiseso has been a bartender for the past ten years. He primarily learned the craft from his mentor, Bruce Bartholomew, bar manager at the famed Ku De Ta in Bali, who always pushes him to innovate and encourages an exceptional level of personality and creativity. Bayu was a WORLD CLASS Finalist in 2012 and hopes to one day own his own bar. He credits the WORLD CLASS programme with giving him the freedom to use creativity in crafting cocktails.

And here’s one of the cocktails he wowed us with during the St. Tropez Market Challenge

St Tropez Garden 

Glass: Hollowed-out red pepper

Garnish: Flower

Method: Muddle cucumber and chives, then add other ingredients and shake with ice. Double strain.

30ml The Singleton of Glen Ord Single Malt Scotch Whisky

30ml Dry sherry

20ml Lemon juice

15ml Sugar syrup

1 thumb Root ginger

20g Cucumber

2 Chives

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Posted in World Class 2013 |

World Class Bartenders: Angus McGregor, Hakkasan, Dubai, UAE

Wednesday, August 28th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.worldclass_competition_simplified_whiteAngus McGregor, UAE

And some of those drinks were made by

Angus McGregor, Hakkasan, Dubai, UAE

Angus McGregor’s first experience with bartending was through the pub his uncle owned.  However, it was working at the Edinburgh Festival that truly got him hooked on the industry. With 17 years behind the bar, Angus has travelled around the world running his own consulting business, Liquidstate, as well as worked for such esteemed brands as Raffles Hotels, Jumeirah, Emirates, Montpeliers, and Starwood Hotels and Resorts. Angus is constantly dreaming up new concepts and experimenting with different flavours and products such as jams, preserves, and cordials. He likes to use sweet spices in his cocktails and really enjoys big bold flavours backed up by subtle notes in multiple layers. Angus’ favourite cocktail is a Smoked Rum Old Fashioned, as he says “It’s a drink for watching the world go by either alone or with friends.”

Here’s the recipe for Angus’ Caprese cocktail

Glass: Chilled martini glass

Garnish: Peppered rim, served with side of caaprese salad on local bread

Method: Shake and double strain into glass

50ml Ciroc Vodka

5ml Don Julio Reposado tequila

1/3 bspn ricotta cheese

3 basil leafs (large)

2 tablespoons spiced tomato puree made using a skinned and cored bull tomato cooked in absinthe, lemon, salt and pepper along with some homemade tomato concentrate from the market.

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Posted in World Class 2013 |

World Class 2013: Memories are Made of These!

Friday, August 9th, 2013

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Some of my favorite pictures from this year’s World Class Finals!

Erik and Maria Lorincz point

gaz and ueno san sip together

world class 112

gaz and jouao pointing on scotter

world class 109

world class 108

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Posted in World Class 2013 |

SWAG!

Thursday, July 25th, 2013

One of the many benefits of being one of the judges at Diageo Reserve Brand’s World Class Bartender Competition is the swag that one ends up with!  Here are a few of my favorite mementoes from this year’s cruise around the Med!

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swag 001A tie and pin from Trinidad and Tobago!

swag 004Copper Barspoons from Don Julio tequila

swag 028A fan from Japan

Atalay Aktas, Germany swagA Wanted Poster from Germany

Peter Dorelli hanky headAnd a picture of Peter Dorelli Trying to Keep Cool!

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Posted in World Class 2013 |

101 Best New Cocktails: Trott On by Nick Koumbarakis, Orphanage, Cape Town, Western Province, South Africa

Saturday, April 20th, 2013

Trott On

Adapted from a recipe by Nick Koumbarakis, Orphanage, Cape Town, Western Province, South Africa.Trott On

“I serve the drink accompanied with a side serving of high quality dark chocolate and orange served in a small bamboo bowl.” Nick Koumbarakis.

4 green cardamom pods (reserve 1 for garnish)

45 ml (1.5 oz) Johnnie Walker Green Label scotch whisky

20 ml (.66 oz) Bols white crème de cacao

20 ml (.66 oz) fresh lemon juice

20 ml (.66 oz) Rooibos Infused Syrup*

5 ml (.17 oz) Grand Marnier

1 orange twist, as garnish

Muddle the cardamom in a mixing glass. Add ice and the remaining ingredients. Shake and fine-strain into a vintage stainless steel coupe. Add the garnishes.

*Rooibos Infused Syrup: Using a 1:1 ratio, add 500 ml (about 2 cups) water to a sizeable pan and bring to a boil. Add 500 g (2.5 cups) castor (superfine) sugar, then reduce the heat to the lowest possible setting. Stir until the sugar dissolves.  Add 8 to 9 organic Rooibos teabags, for maximum infusion allow teabags to settle for 20 to 30 minutes, stirring every 10 minutes. Cool to room temperature, then strain into a clean bottle and refrigerate. To prevent the formation of sugar crystallization an emulsifying ingredient known as gum arabic can be added.

gaz sez:   I loves me some cardamom, that’s for sure—check out my orange bitters if you don’t believe me.  And this drink comes together so damned well in the glass, the Johnnie Walker Green Label scotch serving as a fabulous base.  And if you’ve never tasted Rooibos tea, here’s your chance to experience something really special.  Nicely done, Nick.  This drink is well worth the shout-out.

See more of this year’s 101 Best New Cocktails here  Click HERE to submit your recipe for a chance to be included in an upcoming list.

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Posted in 101 Best New Cocktails 2013 |

World Class Bar Teams, Part Two

Sunday, March 10th, 2013

In my last World Class Bar Teams posting I brought you pictures from London and Athens.  Now let’s have a look at some of the bartenders I worked with in Delhi, India.

2011 07 10 gaz erik

Here’s the One and Only Erik Lorincz!

2011 07 10 Imperial Hotel Barry, gaz, and Ian

 

And here we have pictures of lots of the other luminary bartenders in India, 2011

2011 07 10 Imperial Hotel Tim ansd Hemant

 

 

 

 

 

 

 

 

 

2011 07 10 theo tree gaz

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Posted in World Class Bartenders 2012 |

World Class Bar Teams

Sunday, March 10th, 2013

Since we shot first the World=Class video to get the competition kick-started, I’ve been lucky enough to meet entire teams of World Class Bartenders, and I thought we’d take a look back at some of these Bar Heroes.

M7

Here’s the team they assembled in 2008 to make the video you can see here (don’t miss this video)

2009 diageo world class (5)

2009 diageo world class (16)And here we have various and sundry mischievous bartenders at the 2009 final in London.

 

 

 

 

 

 gaz with bartenders at don julio event world class 2010 Anon, George Bagos, Rocka Billy, Gary Regan, Alexander Sourmpatis In Athens, 2010, I hung with some very fine bartenders, indeed.  Here’s a great shot of one team in Greece.

 

I’ll post another blog soon that will fill you in on some of the bartenders I met in India and Brasil.

 

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Posted in World Class Bartenders 2012 |

World Class Bartenders, 2009

Sunday, February 24th, 2013

 2009 diageo world class (3)

 I just came across a file full of pics from the 2009 World Class final in London.  Here is Sean Muldoon, one of my bosses at the Dead Rabbit in New York.  Sean wasn’t a contestant–he was just hanging with us.

 2009 diageo world class (30)

Here I am with a few bartenders at Callooh Callay.  What a great joint.

2009 diageo world class (50)

 And finally we have a pic of Dale DeGroff, King Cocktail himself, on his throne!

 

 

 

 

 

 

 

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Posted in World Class Bartenders 2012 |

World Class Bartender Competition: Memories of Rio

Sunday, February 24th, 2013

2012 07 06 Diageo World Class Rio (3)

Here I am in Rio with two of my favorite World Class people: Ariel Miao from Diageo, China, and Tree Mao, China’s finalist in Rio, 2012

2012 07 06 Diageo World Class Rio (8)

And here’s a great shot with two of my brothers from different mothers: Stan Vadrna, who just happened to be in Rio at the same time as we were there, and Ueno-San.  This was a fine day, indeed.

 

 

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Posted in World Class Bartenders 2012 |

World Class Bartender: Abdou El Asfar, Morocco

Sunday, February 17th, 2013

41 Abdou El Asfor, Morocco - Copy (2)

Here’s a glimpse of  Abdou El Asfar, finalist in Rio representing Morocco.  Abdou is a true gentleman in every sense of the word.

Here’s one of his recipes from the Retro-Chic round

Twisted Chic – Man in Black

Glass: Coupette

Garnish: None

Method: Stirred and strained

20ml Johnnie Walker Gold Label

20ml Grand Marnier

20ml Espresso

20ml Chocolate syrup

 

 

 

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Posted in World Class Bartenders 2012 |

World Class Bartender: Shigeki Yoshida, Japan

Saturday, February 9th, 2013

39 Shigeki Yoshida, Japan (2)

Here’s a look at Shigeki Yoshida, World Class Bartender from Japan

39 Shigeki Yoshida, Japan (1)

And this is one of the beautiful cocktails he made for Ueno-San and me in the Cocktail Mastery Round

Here are the recipes for the drinks that Shigeki served during the Retro-Chic round.

Classic Chic – Aviation

Glass: Cocktail

Garnish: Maraschino cherry

Method: Shake and strain

60ml Tanqueray No. TEN

10ml Maraschino

5ml Crème de violette

15ml Lemon juice

Twisted Chic – Silk Stocking for Breakfast

Glass: Cocktail

Garnish: Cinnamon powder

Method: Dry shake, wet shake and strain

60ml Don Julio Reposado

15ml Cream

10ml Maple syrup

2 Egg yolks

 

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Posted in World Class Bartenders 2012 |

World Class Bartender: Devender Seghal, India

Saturday, February 9th, 2013

38 Devender Seghal, India (1)

Here’s a glimpse of Devender Seghal who represented India in the Rio finals.

Devender’s showing off with his double strain in this picture!  He’s a great guy, though, and he’s kept in touch with me regularly since we met.

These are the recipes for the drinks that Devender served during the retro-chic challange

Classic Chic – Whisky Sour

Glass: Rocks

Garnish: Angostura Bitter stripe

Method: Dry shake, wet shake and strain

50ml Johnnie Walker Gold Label

22.5ml Lemon Juice

22.5ml Honey Syrup

1 Egg White

 Twisted Chic – Lip Twister

Glass: Martini

Garnish: Orange twist

Method: Shaken & double Strained

30ml Ron Zacapa 23

15ml Henessey VSOP

22.5ml St. Germain

2 barspoons Lime Juice

7.5ml Sugar Syrup

 

 

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Posted in World Class Bartenders 2012 |

World Class Bartender: Vasilis Kyritsis, Greece

Saturday, February 2nd, 2013

36 Vasileios Kyritsis, Greece

Here’s a Glimpst of Vasilis Kyritsis, the 2012 finalist from Greece

This was one of Vasileios’ more intense moments!

And here are the resipes for the drinks he made for Ueno-San and me during the cocktail Mastery Round.  They were pretty delicious drinks.

El Draque

Glass:

Garnish: Mint leaves

Method: Old Fashioned

60ml Zacapa 23

1 dash Aromatic Bitters

20ml Lime juice

Soda water to top

12 Mint leaves

2 barspoons White sugar

 

The Traditional Twist

Glass: Martini

Garnish: Sour cherry and traditional mastiha dessert and a dash of homemade orange flower on the side

Method: Shake and strain

50ml Tanqueray No. TEN

15ml Skinos Mastiha

15ml coconut Puree

3 dashes Homemade rose water 3 dashes

1 baspoon Homemade Greek sour cherry liqueur

10ml Lemon juice

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Posted in World Class Bartenders 2012 |

World Class Bartender: Tim Philips, Australia

Sunday, January 20th, 2013

35 Tim Philips, Australia extra

Here’s Tim Philips, Australia’s finalist in Rio, and ultimately the winner of World Class 2012.

Let me take time here to say something from the heart: 

Tim Philips: Nobody Does it Better.  Nobody.

Here are Tim’s recipes from the Retro-Chic round:

Morning Glory Fizz

Glass: Collins

Garnish: None

Method: Dry shake, wet shake and top with soda

60ml TaliskerTim Philps wins - Copy

20ml Lemon juice

20ml Gomme

10ml Egg white

Dash Absinthe

Soda to top

 Hot Toddy Australis

Glass: Toddy

Garnish: Cinnamon quill

Method: Muddle ginger, combine remaining ingredients and strain

50ml Johnnie Walker Gold Label

30ml Hot water

15ml Honey

1 Cinnamon quill

Thumbnail Ginger

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Posted in World Class Bartenders 2012 |

World Class Bartender: Tom Wood, Hong Kong

Saturday, January 19th, 2013

34 Tom Wood, Hong Kong

Tom Wood, World Class Bartender from Hong Kong, strutted his stuff admirably in Rio, and he was great fun to hang out with, too!

Vesper

Glass: Martini

Garnish: Lemon twist

Method: Shake and fine strain

45ml Tanqueray 10

15ml Ketel One

10ml Lillet Blanc

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Posted in World Class Bartenders 2012 |

World Class Bartender: Harry Glocker, Germany

Tuesday, January 15th, 2013

33 Harry Glockler, Germany (2)

Here’s a very serious-looking Harry Glocker, World Class Bartender from Germany.  He’s not always this serious, though! Trust me on this!

Harry Glocker, Germany

Classic Chic: Clover Club

Glass: Cocktail

Garnish: Spray of orange flower water

Method: Shake & strain

45ml Tanqueray No TEN

2 Bsp. Raspberry syrup

15ml Lemon juice

15ml Sweet vermouth

Egg white

 

Twisted Chic: The Girl from Ipanema

Glass: Wine glass

Garnish: Seasonal fruit

Method: Shake and strain over crushed ice

60ml Ron Zacapa 23

10ml Grand Marnier

2 barspoons Raspberry syrup

½ Lemon muddled

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Posted in World Class Bartenders 2012 |

World Class Bartender: Andy Mil, Great Britain

Tuesday, January 15th, 2013

32 Andy Mil, UK (3)

Here’s a shot of Andy Mil, World Class Bartender from the UK, and a man with one of the best patters I ever did hear.

These are his recipes from the Retro-Chic Round.

Classic Chic – Cosmopolitan

Glass: Cocktail

Garnish: Flamed orange twist

Method: Shake and strain

30ml Ketel One Citroen

30ml Cointreau

15ml Cranberry

10ml Lime juice

 

Twisted Chic -Sugar Muma

Glass: Cocktail

Garnish: Lemon zest discarded, floating mint leaf

Method: Shake and strain

50ml Don Julio Anejo

20ml Orgeat

10ml Campari

40ml Pineapple juice

30ml Lime juice

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World Class Bartender: Alexis Taoufiq, France

Sunday, January 6th, 2013

31 Alexis Taoufiq, France (2)

Alexis Taoufiq, Finalist in Rio from France, showed a flair for sophisticated French style when he made drinks for Ueno-San and me.

Well done, Alexis!

Here are Alexis recipes from the Retro-Chic round

Mai Tai

Glass: Tiki mug

Garnish: Lime zest and mint leavesdiageo world class

Method: Shake and strain

50ml Zacapa 23

20ml Cointreau

20ml Orgeat Syrup

20ml Lime juice

 

Coronation Sling

Glass: Absinthe glass

Garnish: Lime wedge

Method: Shake all except champagne, strain and top with champagne

40ml Ciroc

20ml Peter Heering

5ml honey

10ml Lime juice

40ml champagne

2 thumbs Root ginger

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World Class Bartender: Jimmy Barrat, Dubai

Friday, December 28th, 2012

 

Here’s a glimpse of Jimmy Barrat, 2012 World Class Finalist from Dubai, and one of the most creative bartenders I ever did see.

And here are the drinks he made for the Retro-Chic round

 

Rosita

 

Glass: Rocks

 

Garnish: Half slice of lemon orange and lime, and lime zest (discarded)

 

Method: Build over hand-cracked ice

 

30ml Don Julio Reposado

 

30ml Campari

 

15ml Noilly Prat

 

15ml Carpano Antica Formula

 

2 dashes Orange bitters

 

 

 

Pink Delilah

 

Glass: Martini

 

Garnish: Grapefruit zest

 

Method: Shaken and fine strain into chilled glass

 

50ml Tanqueray No. TEN

 

7.5ml Cointreau

 

2 dashes Grapefruit bitters

 

25ml Fresh Pink Grapefruit Juice

 

2.5ml 1.1 sugar syrup

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World Class 2012: Olivier Jacobs, Belgium

Thursday, December 27th, 2012

Olivier Jacobs,2012 Finalist from Belgium, was such a classy chappie, and his drinks were pretty classy, too.

Here are the recipes he used for the Retro-Chic round

Aviation

Glass: Cocktail

Garnish: Lemon zest

Method: Shake over ice, served neat

Menage à Trois

45ml Tanqueray No. TEN

20ml Marasquino

2bsp Creme de violette

13ml Lemon juice

 

Menage à Trois

Glass: Cocktail

Garnish: Basil leaves

Method: Shake over ice, served neat

45ml Tanqueray No. TEN

10ml Maraschino

10ml Crème de violette

20ml Lemon juice

15ml Egg white

5 Raspberries

5 Basil leaves

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World Class 2012: Adrian Vega, Costa Rica

Monday, December 24th, 2012

Let’s have a round of applause for Adrian Vega, the 2012 World Class finalist from Costa Rica, and one of the happiest bartenders I ever did see!  Great to meet you, Adrian.

Here are Adrian Vega’s recipes from the retro-chic round

Classic chic – Rob Roy

Glass: Cocktail

Garnish: Cherry

Method: Stirred and strained

45ml Scotch whisky

25ml Sweet vermouth

1 Dash Angostura bitters

 

Twisted chic – Red Rider

Glass: Cocktail

Garnish: None

Method: Stirred and strained

45ml Tanqueray No. TEN

30ml Port

15ml Honey

 

 

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World Class 2012: Matias Grosso, Princess Cruises

Monday, December 24th, 2012

 

Matias Grosso, the 2012 finalist representing Princess Cruises, had a fabulous personality, and his drink-making skills were extraordinary, too.  Hope our paths cross again, Matias.

Here are Matias’ recipes from the retro-chic round.

Blood and Sand

Glass: Coupette

Garnish: Flaming orange zest

Method: Shake all ingredients with ice and strain into chilled Coupette glass

1 oz JW Gold Reserve

3/4 oz Cherry Heering

3/4 oz Rosso Vermouth Carpano

3/4 oz Orange Juice

 

The Fencer

Glass: 6 oz Martini Glass

Garnish: Orange twist

Method: Stir all ingredients with ice and strain into chilled 6 oz Martini glass Tanqueray Nº10 1 oz

Campari 1/2 oz

Dry Vermouth Carpano 1/2 oz

Cointreau 1/4 oz

Absinthe 1/4 oz

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