04:53 PM
The 2002 edition
The 2002's edition is also the year when the first Semana Havana Club saw the launch of two new rums that have, since then, become part of the brand's top-priority range.
As far as the Grand Prix goes: the winner was Ihosvany Machado Gomez, from Cuba.
As far as the Grand Prix goes: the winner was Ihosvany Machado Gomez, from Cuba.
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12:58 PM
New ingredients, new techniques and experimenting : Technology sneaks in bartending.
There's not one single field that technology doesn't impact in some way. From social networks to chemistry research, technology advancements change the face of the trade.
Michael Menegos, the Havana Club's Head of Experiential Marketing doesn't hesitate a second to compare Cocktail with Cuisine in that regard. "Everything to do with molecular cuisine has jumped in the field of cocktails. The only difference is that you don't have to be such a diplomat in the kitchen, whereas, in a bar you have to be far more social", he says. "Tony Conigliaro, who is a judge at the Havana Club Grand Prix, does molecular mixology. He presents it in a very simple way so everyone can understand, although he uses very complex formulas to make his drinks."
But think also of bartending as a communication network. Thanks to the Internet, you can now find out about what a bar in Helsinki or in Buenos Aires is doing. Technology brings the people together and the bartenders too. We have never had so much information concentrated in one source. Now, we can actually find copies of all of the old recipe books.
So yes, this year's edition will show some unexpected surprises. We are going to see some incredible hosts as well as very well-made drinks. Some strange ingredients will be used, as well as some new techniques. Michael continues, "we won't see something uniform and consolidated. We will see molecular drinks. We will see simple and very effective recipes. My prognosis is that Europe has a great chance because of their advancement. Asia may come up with great hosts as well, and excellent techniques, as always. I expect an amalgamation of different cultures."
The level is going to be, in that regard, a little higher than in the previous Grand Prix, meaning different levels of bartenders because this is how the world is built.
"Everyone is different and we want to see those differences. We will not award the best; we will award the differences in terms of creativity and innovation", he concludes.
Michael Menegos, the Havana Club's Head of Experiential Marketing doesn't hesitate a second to compare Cocktail with Cuisine in that regard. "Everything to do with molecular cuisine has jumped in the field of cocktails. The only difference is that you don't have to be such a diplomat in the kitchen, whereas, in a bar you have to be far more social", he says. "Tony Conigliaro, who is a judge at the Havana Club Grand Prix, does molecular mixology. He presents it in a very simple way so everyone can understand, although he uses very complex formulas to make his drinks."
But think also of bartending as a communication network. Thanks to the Internet, you can now find out about what a bar in Helsinki or in Buenos Aires is doing. Technology brings the people together and the bartenders too. We have never had so much information concentrated in one source. Now, we can actually find copies of all of the old recipe books.
So yes, this year's edition will show some unexpected surprises. We are going to see some incredible hosts as well as very well-made drinks. Some strange ingredients will be used, as well as some new techniques. Michael continues, "we won't see something uniform and consolidated. We will see molecular drinks. We will see simple and very effective recipes. My prognosis is that Europe has a great chance because of their advancement. Asia may come up with great hosts as well, and excellent techniques, as always. I expect an amalgamation of different cultures."
The level is going to be, in that regard, a little higher than in the previous Grand Prix, meaning different levels of bartenders because this is how the world is built.
"Everyone is different and we want to see those differences. We will not award the best; we will award the differences in terms of creativity and innovation", he concludes.
By clement
+ add a comment
Submit
