Posts Tagged ‘WorldClassLive’

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 |

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 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.

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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 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.

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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: 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.

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And some of those drinks were made by

Enrique Ignacio Auvert, Panama - Copy

 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.

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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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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.

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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

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gaz and jouao pointing on scotter

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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.

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Allan King Roxas, Philippines

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.

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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 |

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: Harley Gurnawan, Indonesia

Saturday, February 2nd, 2013

37 Harley Gurnawan, Indonesia (4)

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

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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: 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: 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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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 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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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

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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

 

 

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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

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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

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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

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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

50ml Tanqueray No. TEN

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

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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

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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

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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

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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

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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: 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

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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

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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

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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

 

 

 

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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

 

 

 

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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 |

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

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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

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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 |