Posts Tagged ‘WorldClassLive’
101Best New Cocktails: Old Smoky by Jay Khan, The Blck Brd, Hong Kong
Sunday, May 25th, 2014
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
(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.
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.
Tags: 101 best new cocktails, bartender, cocktail, Diageo, Diageo World Class, diageo. @worldClassLive, DrinkWire, gaz regan, WorldClassLive
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 new 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.
Tags: bartender, cocktail, Diageo, Diageo World Class, diageo. @worldClassLive, DrinkWire, gaz regan, WorldClassLive
Posted in Blast from the Past |
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.
And some of those drinks were made by
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.
Tags: bartender, Diageo, diageo. @worldClassLive, DrinkWire, gaz regan, WorldClassLive
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.
And some of those drinks were made by
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.
Tags: @WorldClasLive, bartender, cocktail, Diageo, Diageo World Class, DrinkWire, world class, WorldClassLive
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.
And some of those drinks were made by
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.
Tags: @WorldClasLive, Diaegeo World Class, Diageo, DrinkWire, gaz regan, WorldClassLive
Posted in World Class 2013 |
World Class Bartenders: Enrique Ignacio Auvert, Teatro Amador, Panama
Thursday, December 19th, 2013
At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.
And some of those drinks were made by
Enrique Ignacio Auvert, Teatro Amador, Panama
A relative newcomer to the industry, Enrique Auvert has been bartending for three years in different restaurants, bars and hotels in Panama. Currently head bartender at Teatro Amador, he has been fortunate to work with mentors who taught him how to enjoy working and doing what he likes most. Enrique aspires to continue learning and improving his skills through the WORLD CLASS Program and would one day like to own a bar of his own. Passionate about education in the industry, he hopes to share his knowledge and ideas with other bartenders around the world and continue developing the industry in Panama and Latin America.
Tags: @WClassGlobal, DrinkWire, WorldClassLive
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.
And some of those drinks were made by
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
Tags: Diageo, DrinkWire, Edwin Castillo, gaz regan, Tanqueray No. TEN gin, world class, World Class Bartenders, WorldClassLive
Posted in World Class 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.
And some of those drinks were made by
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!
Tags: David Rios, Diageo, DrinkWire, gaz regan, The Jigger Cocktail Bar, world class, World Class Bartenders, WorldClassLive
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.
And some of those drinks were made by
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.
Tags: @WorldClasLive, 8vo Rooftop Bar, bartender, Boyd Rodbamrung, Clark Jiménez Alvarado, Diageo, DrinkWire, gaz regan, world class, WorldClassLive
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.
And some of those drinks were made by
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
Tags: @WorldClasLive, bartender, Boyd Rodbamrung, Diageo, DrinkWire, gaz regan, SMITH restaurant, Thailand, world class, WorldClassLive
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.
And some of those drinks were made by
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
Tags: @WorldClasLive, bartender, Bayu Wiseso, Diageo, DrinkWire, gaz regan, Indonesia, Ku De Ta Bali, world class, WorldClassLive
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.
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.
Tags: @WorldClasLive, Angus McGregor, bartender, Ciroc, Diageo, Don Julio, DrinkWire, gaz regan, Hakkasan, world class, WorldClassLive
Posted in World Class 2013 |
World Class 2013: Memories are Made of These!
Friday, August 9th, 2013
Some of my favorite pictures from this year’s World Class Finals!
Tags: bartender, Diageo, gaz regan, WorldClassLive
Posted in World Class 2013 |
World Class Bartenders: Allan King Roxas from The Philippines
Saturday, August 3rd, 2013
At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.
And some of those drinks were made by Allan King Roxas from the Philippines
With over 15 years of bartending experience, Allan King Roxas is currently the head bartender and supervisor of Dillingers 1903. He has extensive knowledge in cocktail mixing and a colorful resume under his belt. His first job as a bartender was at the Shangri-la Makati. Since then, Allanking has worked in numerous places including Piedra Bistro Bar, Fuel Bar and at Celebrity Cruises where he traveled all over America. Allanking has a deep understanding of his craft and impeccable technique and with his talent, his career is bound to elevate in a global setting.
Tags: Allan King Roxas, Diageo World Class, WorldClassLive
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!
A tie and pin from Trinidad and Tobago!
Copper Barspoons from Don Julio tequila
And a picture of Peter Dorelli Trying to Keep Cool!
Tags: bartender, Diageo, Diageo World Class, gaz regan, world class, WorldClassLive
Posted in World Class 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.
Here’s the One and Only Erik Lorincz!
And here we have pictures of lots of the other luminary bartenders in India, 2011
Tags: bartender, cocktail, Diageo, gaz regan, WorldClassLive
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.
Here’s the team they assembled in 2008 to make the video you can see here (don’t miss this video)
And here we have various and sundry mischievous bartenders at the 2009 final in London.
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.
Tags: bartender, cocktail, Diageo, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartenders, 2009
Sunday, February 24th, 2013
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.
Here I am with a few bartenders at Callooh Callay. What a great joint.
And finally we have a pic of Dale DeGroff, King Cocktail himself, on his throne!
Tags: bartender, cocktail, Diageo, Diageo World Class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartender Competition: Memories of Rio
Sunday, February 24th, 2013
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
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.
Tags: bartender, cocktail, Diageo, gaz regan, Stanislav Vadrna, Ueno-San, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartender: Abdou El Asfar, Morocco
Sunday, February 17th, 2013
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
Tags: Abdou El Asfar, bartender, cocktail, Diageo, Johnnie Walker, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartender: Shigeki Yoshida, Japan
Saturday, February 9th, 2013
Here’s a look at Shigeki Yoshida, World Class Bartender from Japan
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
Tags: bartender, cocktail, Diageo, Don Julio, gaz regan, Shigeki Yoshida, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartender: Devender Seghal, India
Saturday, February 9th, 2013
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
Tags: bartender, cocktail, Devender Seghal, Diageo, Johnnie Walker, Ron Zacapa, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartender: Harley Gurnawan, Indonesia
Saturday, February 2nd, 2013
Here’s a glimpse of Harley Gurnawan, 2012 World Class Finalist from Indonesia
Harley was absolutely delightful.
He always had a smile on his face, and he was great fun to be around.
If I lived in Indonesia, Harley’s bar would be my local, for sure.
Here are the recipes for the drinks that Harley made in the Retro-Chic round
Harley Gurnawan, Indonesia
Classic Chic – Blood & Sand
Glass: Coupette
Garnish: Fresh cherry
Method: Shaken and strained
50ml Johnnie Walker Gold Label
20ml Cherry Heering
15ml Sweet vermouth
20ml Orange juice
Twisted Chic – Ruby Rosita
Glass: Coupette
Garnish: Dehydrated orange slice
Method: Stir and strain
50ml Don Julio Reposado
20ml LBV Port
10ml Lillet Blanc
15ml Aperol
1 dash Orange bitters
Tags: Aperol, bartender, cocktail, diageo's world class, Don Julio, gaz regan, Harley Gurnawan, Johnnie Walker, Johnnie Walker Gold Label, Lillet Blanc, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartender: Vasilis Kyritsis, Greece
Saturday, February 2nd, 2013
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
Tags: Diageo, diageo's world class, Tanqueray No. TEN, Vasileios Kyritsis, world class, WorldClassLive, Zacapa 23
Posted in World Class Bartenders 2012 |
World Class Bartender: Tim Philips, Australia
Sunday, January 20th, 2013
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 Talisker
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
Tags: Diageo, Johnnie Walker, Talisker, Tim Philips, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartender: Tom Wood, Hong Kong
Saturday, January 19th, 2013
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
Tags: Diageo, Diageo World Class, Ketel One, Tom Wood, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartender: Andy Mil, Great Britain
Tuesday, January 15th, 2013
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
Tags: andy mil, Diageo, Don Julio, gaz regan, Ketel One, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartender: Alexis Taoufiq, France
Sunday, January 6th, 2013
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 leaves
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
Tags: Alexis Taoufiq, ciroc. peter heering, Cointreau, Diageo, gaz regan, world class, WorldClassLive, Zacapa 23
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
Tags: bartender, cocktail, Dennis Zoppi, Diageo World Class, Ketel One, Lillet, Tanqueray No. TEN, WorldClassLive
Posted in World Class Bartenders 2012 |
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
Tags: bartender, Campari, Carpano Antica Formula, cocktail, Cointreau, Diageo, Diageo World Class, Dubai, Jimmy Barrat, n Julio, Noilly Prat, Tanqueray, WorldClassLive
Posted in World Class Bartenders 2012 |
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
Tags: bartender, Diageo, gaz regan, Olivier Jacobs, Tanqueray No. TEN, WorldClassLive
Posted in World Class Bartenders 2012 |
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
Tags: Diageo, Tanqueray, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
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
Tags: Diageo, Johnnie Walker, Tanqueray, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Paulo Freitas, Brazil
Friday, December 14th, 2012
Here’s a glimpse of Paulo Freitas, 2012 finalist from Brazil. Paulo sure as heck knows how to shake that thing!
Here are the recipes that Paulo used in the Retro-Chic round
Classic Chic – Bloody Mary
Glass: Rocks
Garnish: Salt Rim, Celery Stick and Grapefruit
Method: Thrown
50ml Ciroc
90ml Tomato Juice
5 dashes Worcester sauce
10ml Red Grapefruit Juice
2 dashes Tabasco
Twisted Chic – Orfeu da Conceição
Glass: Cocktail Glass
Garnish: Grapefruit twist
Method: Shake and Strain
50ml Johnnie Walker Blue Label
50ml Red Grapefruit Juice
25ml Maraschino Liqueur
25ml Punt & Mes
Tags: Ciroc, Diageo, Johnnie Walker Blue Label, Paulo Freitas, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Pavol Kazimir, Dominican Republic
Monday, November 26th, 2012
Here’s a glimpse of Pavol Kazimir, 2012 finalist from the Dominican Republic. Pavol’s Mai Tai was a drink of great beauty!
These are the recipes that Pavol used in the retro-chic round.
Classic Chic – Mai Tai
Glass: Cocktail
Garnish: Lime slice, mint sprig
Method: Shake and strain
60ml Zacapa 23
22.5ml Cointreau
22.5ml Orgeat
15ml Lime juice
Twisted Chic – French 10
Glass: Flute
Garnish: Grapefruit zest
Method: Shake, strain and top up with tonic
60ml Tanqueray No. TEN
22.5ml Honey
10ml Lime juice
Tonic to top
Tags: Diageo, Pavol Kazimir, Tanqueray No. TEN, world class, WorldClassLive, Zacapa 23
Posted in World Class Bartenders 2012 |
World Class 2012: Tree Mao, China
Saturday, November 17th, 2012
Here’s a glimpse of Tree Mao, 2012 finalist from China, and a man who I’m proud to call a friend. Cheers, Tree!
The drink pictured over on the right was the cocktail that Tree made for Ueno-San and me in the Cocktail Mastery round–it was pretty fabulous. Below are the recipes that he used in the Retro-Chic round.
Classic Chic – Aviation
Glass: Martini
Garnish: Orange zest
Method: Shake and strain
20ml Maraschino
20ml Lemon juice
1 barspoon Crème de Violette
Twisted Chic – Kiss in the Dark
Glass: Martini
Garnish: Orange zest, maraschino cherry
Method: Stir and strain
40ml Tanqueray No. TEN
20ml Dry Vermouth
15ml Apricot brandy
10ml Crème de Cassis
Tags: Diageo, Tanqueray No. TEN, Tree Mao, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Bert Jachman, Austria
Tuesday, November 13th, 2012
Here’s a glimps of Bert Jachman, 2012 finalist from Austria, and below you can see the recipes he used in the cocktail mastery round, and a picture of Ueno-San and me sharing a sip of Bert’s fabulous DCI Swizzle!
20th Century Cocktail
Glass: Coupette
Garnish: Lemon twist
Method: Shake and double strain
50ml Tanqueray No. TEN
25ml Lillet blanc
15ml Crème de Cacao
25ml Lemon juice
DCI Swizzle
Glass: Julep tin
Garnish: Cherry, mint sprig
Method: Wash cup with mint leaves then discard, add lemongrass and mint leaves, add all ingredients except the tequila and some crushed ice, stir with the lemon grass then pour over the tequila. Top with more crushed ice.
50ml Don Julio reposado tequila
10ml Mozart Black Chocolate Liqueur
1 bar spoon Vanilla essence
3 dashes Grapefruit bitters
1 fresh Lemongrass
20 Mint leaves
20ml Agave syrup
Tags: Diageo, Diageo World Class, Don Julio, gaz regan, Lillet, Tanqueray No. TEN, Ueno-San, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Giuseppe Santamaria, Spain
Thursday, October 25th, 2012
Here’s a picture of Giuseppe Santamaria, Spain
Another bartender with a fabulous smile, and a whole lot of style
These are the drinks that Giuseppe made for the Classic Chic round.
Classic Chic – Rob Roy
Glass: Martini
Garnish: Orange twist and cherry
Method: Stir all and strain
50ml Johnnie Walker Blue Label
25ml Sweet vermouth
2 dashes Angostura Bitters
Twisted Chic – My Tie
Glass: Old Fashioned
Garnish: Orange zest, cherry and mint leaves
Method: Shake and strain over crushed ice
50ml Tanqueray No. TEN
15ml Grand Marnier
15ml Orgeat
15ml Lime juice
Tags: Diageo, Diageo World Class, Giuseppe Santamaria, Johnnie Walker, Tanqueray No. TEN, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Tien Tiep Pham, Vietnam
Thursday, October 18th, 2012
Here’s a shot I took of Tien Tiep Pham, this year’s finalist from Vietnam. This guy did our craft real proud, and a better smile I’ve never seen on a bartender!
There are his recipes from the Retro-Chic round
Classic Chic – Whisky Sour
Glass: Old Fashioned
Garnish: Cherry and half lemon slice
Method: Shake and strain over cubed ice
60ml Johnnie Walker Gold Label
30ml Lemon juice
2 tbsp brown sugar
Twisted Chic – Sparkling Dimples
Glass: Martini
Garnish: Ginger, Buddha’s hand, lemon
Method: Muddle grapefruit, then shake rest of ingredients except champagne, strain and top with champagne
50ml Tanqueray No. TEN
30ml Champagne
15ml Sweet vermouth
3 pieces pink grapefruit
Tags: Diageo, gaz regan, Johnnie Walker, Johnnie Walker Gold Label, Tanqueray No. TEN, Tien Tiep Pham, WorldClassLive
Posted in 101 Best New Cocktails, 101 Best New Cocktails 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
Tags: Diageo, gaz regan, Ketel One, Supawit Muttarattana, Talisker, world class, WorldClassLive
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
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.
Tags: Diageo, gaz regan, Grand Marnier, Ketel One, Stephon Scott, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Armando Archundia, Switzerland
Wednesday, October 3rd, 2012
Here’s a picture I shot of Armando Archundia, this year’s finalist from Switzerland. Armando was incredibly stylish behind the bar. He was a joy to behold.
These are his recipes from the Retro-Chic round
Classic Chic – Rob Roy
Glass: Martini
Garnish: Lemon zest and cherry
Method: Stir
50ml Johnnie Walker Blue Label
20ml Sweet vermouth
10ml Dry vermouth
2 dashes Angostura Bitters
Twisted Chic – My Last Word
Glass: Martini
Garnish: Cherry
Method: Shake and strain
40ml Don Julio Blanco infused with sage
10ml Green Chartreuse
10ml Maraschino liqueur
10ml Tanqueray No. TEN
20ml Lime juice
Tags: Armando Archundia, Diageo, Don Julio, gaz regan, Green Chartreuse, Johnnie Walker Blue Label, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Rickey Gomez, USA
Saturday, September 22nd, 2012
Rickey shook it up real good at this year’s final in Rio. Here are his recipes from the Retro-Chic round:
Ricky Gomez, USA
Classic Chic – Last Word
Glass: Coupette
Garnish: None
Method: Shake and strain
30ml Don Julio Blanco
22.5ml Lime Juice
22.5ml Green Chartreuse
22.5ml Maraschino
Twisted Chic
Glass: Coupette
Garnish: None
Method: Shake and strain
60ml Don Julio Reposado
22.5ml Lime Juice
22.5ml 2:1 Honey Syrup
12.5ml Green Chartreuse
3 Dashes Angostura Bitters
8 drops Tabasco
Tags: Diageo, Don Julio, Rickey Gomez. gaz regan, world class, WorldClassLive
Posted in 101 Best New Cocktails, World Class Bartenders 2012 |
World Class 2012: Rikard Enell, Sweden
Wednesday, September 19th, 2012
Rikard Enell, the 2012 finalist from Sweden, really strutted his suff in Rio. Here are the drinks he made for Ueno-San and me in the Cocktail Mastery round.
Rikard Enell, Sweden
Bijou
Glass: Martini
Garnish: Lemon zest
Method: Stir all and strain
40ml Tanqueray No. TEN
22ml Sweet vermouth
18ml Green Chartreuse
Cloudy Crusta
Glass: Flute
Garnish: Lemon zest and sugar rim
Method: Shake all and strain
50ml Zacapa 23
18ml Lemon
5ml Orgeat
2 dashes Angostura Bitters
Tags: Diageo, Rikard Enell. gaz regan, Tanqueray No. TEN, world class, WorldClassLive, Zacapa 23
Posted in World Class Bartenders 2012 |
World Class 2012: Brent Perrimore, South Africa
Thursday, September 13th, 2012
Brent Perrimore, the 2012 finalist from South Africa, made a drink in an Ostrich egg for Ueno-San and me during the Cocktail Mastery round.
Pretty cool, huh?
The egg now sits on the bookcase next to my armchair. Thanks, Brent!
Here are Brent’s recipes from the Retro-Chic round.
Classic Chic – Aviation
Glass: Martini
Garnish: Cherry
Method: Shake and double strain into grapefruit peel-rubbed glass
50ml Tanqueray No. TEN
10ml Maraschino
5ml Crème de Violette
12.5ml Lemon juice
Twisted Chic – Ambitious One
Glass: Martini
Garnish: Lavender sprig
Method: Shake and double strain into Green Chartreuse-rinsed glass
37.5ml Tanqueray No. TEN
37.5ml Cloudy apple juice
12.5ml Sugar syrup
10ml Lemon juice
2 dashes Angostura Bitters
Tags: Brent Perrimore, Diageo, gaz regan, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
Ricardo Nava Mendoza, Mexico: World Class 2012
Saturday, September 8th, 2012
Ricardo Nava Mendoza, this year’s finalist from Mexico, wowed us in Rio this year. Here are his recipes from the Retro-Chic round.
Classic Chic – Blood and Sand
Glass: Martini
Garnish: Maraschino cherry and orange zest
Method: Shake and strain
30ml Johnnie Walker Gold Reserve
22.5ml Sweet vermouth
22.5ml Cherry Heering
22.5ml Orange juice
Twisted Chic – Zacapa Negroni
Glass: Old Fashioned
Garnish: Build in glass
Method: Orange wheel
30ml Zacapa 23
30ml Campari
20ml Sweet vermouth
Tags: Diageo, gaz regan, Johnnie Walker, Ricardo Nava Mendoza, world class, WorldClassLive, Zacapa 23
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
Tags: Diageo, Don Julio, gaz regan, Grand Marnier, Ketel One, Luis Franco, world class, WorldClassLive, Zacapa 23
Posted in World Class Bartenders 2012 |
Leslie Cofresi, Puerto Rico: World Class 1012
Friday, August 24th, 2012
Here’s a look at Leslie Cofresi, the 2012 finalist from Puerto Rico. Leslie showed that Latin-American bartenders really stepped up their game this year–they were truly World Class. Here are a couple of the drinks he made in the Retro-Chic challenge
Classic Chic – The Last Word
Glass: Old Fashioned
Garnish: Lime peel
Method: Shake and strain over an oversized ice cube.
22.5ml Tanqueray No. TEN
22.5ml Green Chartreuse
22.5ml Maraschino Liqueur
22.5ml lime juice
Twisted Chic – El Presidente
Glass: Cocktail
Garnish: Grapefruit peel
Method: Stir and strain
45ml Don Julio Anejo
22.5ml Dry Vermouth
15ml Grand Marnier liqueur
7.5ml Grenadine
Tags: Chartreuse, Diageo, Don Julio, gaz regan, Leslie Cofresi, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
Jesper Host, Norway: World Class 2012
Sunday, August 12th, 2012
Jesper Host, this year’s finalist from Norway, showed strong when he made a Spruce Goose Martini for Ueno-San and me. It was nice and smoky, and very complex (pictured on right)
Here are a couple of Jesper’s recipes for the Retro-Chic round.
Classic Chic – Aviation
Glass: Martini
Garnish: Lemon zest
Method: Shake and strain
40ml Tanqueray No. TEN
20ml Maraschino
10ml Crème de violette
30ml Lemon juice
Twisted Chic – Blood of a Scotsman
Glass: Cocktail
Garnish: Maraschino cherry
Method: Stir and strain
35ml Talisker 10
20ml Dry vermouth
10ml Elderflower liqueur
7.5ml Campari
Tags: Diageo, gaz regan, Jesper Host, Talisker, Tanqueray No. TEN, world class, WorldClassLive
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
Tags: Chartreuse, Denis Kryazhev, Diageo, gaz regan, Ketel One, Pimm's, Russia, Tanqueray No. TEN, WorldClassLive
Posted in World Class Bartenders 2012 |