Posts Tagged ‘Ketel One’

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: 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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Posted in World Class Bartenders 2012 |

World Class Bartender: Dennis Zoppi, Italy

Friday, December 28th, 2012

Dennis Zoppi, Italy’s finalist in the 2012 Diageo World Class Bartender competition, certainly has a flair for the dramatic!

Classic Chic – Vesper Martini

Glass: Martini

Garnish: Lemon zest

Method: Shake and strain

60ml Tanqueray No. TEN

15ml Ketel One vodka

7.5ml Lillet Blanc

 

Twisted Chic – Bloody Experience

Glass: Old fashioned

Garnish: Tomato flower, basil leaf and lemon glass stick

Method: Thrown and strained

45ml Ketel One vodka

90ml Tomato juice

15ml Grapefruit juice

10ml Sugar syrup

5ml Tio Pepe Fino sherry

4 drops Worcester sauce

5 dashes celery salt

2 dashes white pepper

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Posted in World Class Bartenders 2012 |

World Class 2012: Supawit Muttarattana,Thailand

Friday, October 12th, 2012

 

Here’s a picture I took of Supawit Muttarattana, this year’s finalist from Thailand.  Supawit was very intense behind the bar, but after he finished concentrating on the job at hand, he always had a fabulous smile on his face.

These are the recipes he used in the Classic Chic round:

Classic Chic – Bloody Mary

Glass: Highball

Garnish: Lemon wedge

Method: Build over cubed ice

45ml Ketel One

120ml Tomato juice

10ml Lemon juice

3 dashes Tabasco

2 dashes Worcestershire sauce

3 pinches Salt

3 pinches Pepper

 

Twisted Chic – Mary by the Sea

Glass: Rocks

Garnish: Cherry Tomato, Olive, Celery

Method: Throw then pour over ice

30ml Talisker 10

90ml Tomato juice

15ml Lemon juice

1 barspoon Balsamic vinegar

1 dash Tabasco

1 pinch Chilli

1 pinch Salt

3 pinches Pepper

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Posted in World Class Bartenders 2012 |

World Class 2012: Stephon Scott, Trinidad

Thursday, October 11th, 2012

Here’s a glimpse of Stephon Scott, this year’s finalist from Trinidad & Tobago.  Stephon was a finalist in 2011, too, and this year he really stepped up his game–it was fabulous to see how far he’d come in such  short time.  Stephon is also great at not taking himself too seriously, and knowing when it’s the right time for a little fun.  Just look at his grin and you’ll understand!

These are Stephon’s recipes from the Classic Chic round:

Classic Chic – Clover Club

Glass: Coupette

Garnish: Raspberry

Method: Shake and strain

60ml Tanqueray No. TEN

22.5ml Lemon Juice

15ml Raspberry syrup

1 Egg White

1 barspoon Sugar syrup

 

Twisted Chic – Trini Lady

Glass: Coupette

Garnish: Nutmeg & cinnamon powder

Method: Shake and strain

45ml Ketel One

15ml Grand Marnier

30ml Lime Juice

15ml Sugar syrup.

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Posted in World Class Bartenders 2012 |

World Class 2012: Varia Dellalian, Lebanon

Sunday, September 9th, 2012

Varia Dellalian, this year’s finalist from Lebanon, went to an enormous amount of trouble in her presentation for Ueno-San and me in Rio.  Just look at this exotic platter!

And these are Varia’s recipes from the Retro-Chic round:

Classic Chic – Bloody Mary

Glass: Highball

Garnish: Lemon wedge, salt and pepper rim, red chilli and celery stick

Method: Thrown

50ml Ketel One vodka

20ml Worcester sauce

10ml Lemon juice

1 tbsp Tabasco

1 dash gomme syrup

2 pinches Celery salt

2 pinches Pepper

6 pinches Salt

150ml Tomato juice

 

Twisted Chic – Mai Tai (My Golden Tie)

Glass: Rocks

Garnish: Lime shell, sprig of mint and spray of Lagavulin 16

Method: Shake and strain

30ml Zacapa 23 rum

20ml Johnnie Walker Gold Label Reserve

15ml Lime juice

15ml Orange curacao

20ml Honey and orgeat mix

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Posted in World Class Bartenders 2012 |

Luis Franco, Panama: World Class 2012

Thursday, August 30th, 2012

Here’s a glimpse of Luis Franco, Panama’s World Class finalist, in Rio this year.  Luis was wildly creative when he made drinks for Ueno-San and me, using balsamic vinegar and olive oil in a Jon Julio-based cocktail called Napolitan Dream.  And here are a couple more recipes that Luis used during the Classic-Chic round.

Classic Chic – Mai Tai

Glass: Rocks

Garnish: Pineapple and mint sprig

Method: Shake and strain

60ml Zacapa 23

15ml Grand Marnier

15ml Lime juice

30ml Sugar syrup

15ml Pineapple juice

7.5ml Grenadine

 

Twisted Chic – Eco-politan

Glass: Martini

Garnish: Raspberry

Method: Shake and strain

60ml Ketel One

15ml Grand Marnier

30ml Raspberry juice

7.5ml Lemon juice

15ml Sugar syrup

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Posted in World Class Bartenders 2012 |

Denis Kryazhev, Russia: World Class 2012

Monday, August 6th, 2012

Denis Kryazhev, Russia: World Class 2012

Denis showed fabulous bartending skills in Rio this year, and he brought something else to the party that proved him to be a World Class Bartender beyond a shadow of a doubt: A great sense of humor.  Denis always wore a great big smile, and, through his translator, he was very quick with a cheeky line, a quip, or a funny observation.  Here are a couple of his recipes.

Classic Chic – Last Word

Glass: Cocktail

Garnish: Lime peel spiral and cherry

Method: Shake and double strain

50ml Tanqueray No. TEN

25ml Green Chartreuse

25ml Maraschino

25ml Fresh lime

 

Twisted Chic – 3M

Glass: Cocktail

Garnish: Lemon zested and floated, a cherry

Method: Stir and strain

50ml Ketel One Citroen

15ml Pimm’s No. 1

25ml Sweet vermouth

10ml Maraschino

1 dash Orange bitters

25ml Lime juice

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Posted in World Class Bartenders 2012 |