Posts Tagged ‘@WClassGlobal @WorldClassLive’

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: Gareth Evans, Social Eating House, UK

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.

worldclass_competition_simplified_white

And some of those drinks were made by

Gareth Evans, Great Britain - Copy

Gareth Evans, Social Eating House, UK

Gareth works alongside the famous Chef Jason Atherton at his newly opened bistro and bar, Social Eating House London, having previously worked with him at Pollen St Social. Gareth takes much of his inspiration from chefs as they seem to be ahead of the bar in terms of ingredients and presentation. He notes: “Seasonality, local and sustainable produce, and modern techniques are all very well known to chefs but we’re only just getting there on the bar.” A seasoned professional, Gareth has won many awards throughout his career and hopes to one day open his own place.

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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.

worldclass_competition_simplified_white

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 |