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The Academia Del Ron
When we started off this blog we wrote a bit about the qualification rules of the Grand Prix and also about how the bartenders who went to Cuba were selected in their native countries. A good example of this process can be taken from Germany with the Academia Del Ron, which saw competitor Mohammad Nazzal win a round trip ticket to Havana. And it's worth mentioning that the Academia is truely a trade gathering worthy of this name.
Launched last April 13th and 15th, the Academia Del Ron is an interdisciplinary gathering that combines professional development and a competition revolving around three main themes: rum, the laboratory and the bar life.
Out of the 50 participants, the five best bartenders were selected, and out of those five, only one flew over to Cuba for the Grand Prix.
Hosted by Havana Club, the gathering welcomed speakers such as Tony Hart, Michael Menegos, Claus Lampert, Andrew Nicholls or Tony Conigliaro who, one by one, discussed the diversity of rum, modern working techniques, classic cocktails and body language. Themes that indeed became important criterias for the judges at the Grand Prix itself.
Launched last April 13th and 15th, the Academia Del Ron is an interdisciplinary gathering that combines professional development and a competition revolving around three main themes: rum, the laboratory and the bar life.
Out of the 50 participants, the five best bartenders were selected, and out of those five, only one flew over to Cuba for the Grand Prix.
Hosted by Havana Club, the gathering welcomed speakers such as Tony Hart, Michael Menegos, Claus Lampert, Andrew Nicholls or Tony Conigliaro who, one by one, discussed the diversity of rum, modern working techniques, classic cocktails and body language. Themes that indeed became important criterias for the judges at the Grand Prix itself.
Academia Del Ron
The Minutes of Mohammad @ The Academia Del Ron
“There
was a challenge in Germany at the Academia del Ron. We were 50 competitors
split into two groups of 25 each. The academia was on two days for each group.
The first day was about training about rum, body language, bar psychology,
Cuban drinks, taste sense and then a test about the rum training (the speakers
Andrew Nicholls, Michael Menegos, Meimi Sanchez, Tony Conigliaro, Tony Hart etc.). The
second day was the challenge- we had to present our new interpretation of the Daiquiri.
In this challenge I won 1st place, but afterwards the best of five had to
compete against each other just like the situation we had in Cuba for the
finalists. We had 20 minutes to prepare and I made 1st place again. That’s how
I got to be selected by the jury.
"Now, how was I different from the other contestants? You need to ask that to the judges.”
"Now, how was I different from the other contestants? You need to ask that to the judges.”
Marcis Dzelzainis Gives An Insight of The Grand Prix
"I'm not particularly interested in being on TV"
Grand Prix winner Marcis Dzelzainis is quite right on that one: bartenders are not generally used to be exposed to under the media spotlight! And yet, when his name was announced as THE winner of the 2010's Havana Club International Cocktail Grand Prix, camera flashes sparkled all over the Gran Teatro de la Habana.
Fending off stiff competition from finalists Claire Harlick of New Zealand, Ioannis Petros Petris of Greece and Giuseppe Santamaria of Spain, London-based, Quo Vadis Club host Marcis gives us an intimate insight of what it feels like to be the emerging victor of such a competition.
To be continued…
Grand Prix winner Marcis Dzelzainis is quite right on that one: bartenders are not generally used to be exposed to under the media spotlight! And yet, when his name was announced as THE winner of the 2010's Havana Club International Cocktail Grand Prix, camera flashes sparkled all over the Gran Teatro de la Habana.
Fending off stiff competition from finalists Claire Harlick of New Zealand, Ioannis Petros Petris of Greece and Giuseppe Santamaria of Spain, London-based, Quo Vadis Club host Marcis gives us an intimate insight of what it feels like to be the emerging victor of such a competition.
To be continued…
Emma Davis and Jay Hepburn to Cover The Grand Prix For Us
Cocktail anthusiast and blogger Emma Davis, along with "Oh Gosh!"
writer Jay Hepburn, flew over to La Habana to cover for us the Havana
Club Grand Prix. Here comes a little web interview they both quickly
gave us to introduce themselves.
Jay Hepburn
Back in the days : 1996 – 2000
Quickly google "1996 ", and you'll see how great that year was.
Alanis Morissette won the album of the Year at the Grammy Awards. Sri Lanka got their first Cricket World Cup. Michael Jordan and the Chicago Bulls set a new NBA record of 70 wins in the span of a season.
What else…
The Nintendo 64 video game system was released, NASA found an evidence of primitive life-forms in a meteorite… and Havana Club launched the first international Grand Prix in the bartenders' Mecca: La Habana!
Since then, every two years, the competition has been attracting the finest cocktalians from every corner of the world.
Winner in 2000: Manuel Carbajo, from Cuba
Alanis Morissette won the album of the Year at the Grammy Awards. Sri Lanka got their first Cricket World Cup. Michael Jordan and the Chicago Bulls set a new NBA record of 70 wins in the span of a season.
What else…
The Nintendo 64 video game system was released, NASA found an evidence of primitive life-forms in a meteorite… and Havana Club launched the first international Grand Prix in the bartenders' Mecca: La Habana!
Since then, every two years, the competition has been attracting the finest cocktalians from every corner of the world.
Winner in 2000: Manuel Carbajo, from Cuba
Trailer Happiness' Cocktails
Rikki Brodrick: Feel the drink
We know that most of you agree that a bar is only as good as its bartenders. Knowledgeable and friendly bar staff can elevate the simplest of cocktails, and an expert professional can transform your experience making you feel like traveling in another time and place. This week, we would like you to meet a gifted bartender who guides his regulars into the intoxicating atmosphere of the tropics on a nightly basis. Needless to say that his bar, the Trailer Happiness in London, is one of our favorite places to sip a well-made Tiki cocktail.
Richard “Rikki” Brodrick has been general manager at Trailer Happiness since 2005. Born in South Africa, Rikki first became interested in bartending after he met one of South Africa’s best flairtenders. A computer-programming student at the time in need of extra cash, Brodrick recalls thinking, "this could work well for me!" He promptly got a part-time job at a sports bar, unaware that this experience would change the course of his future. One day he found himself thinking, "is this supposed to be work?" and realized that he had found his true calling. Brodrick gave up his studies and decided to focus on bartending.
He picked up and moved to the UK and soon began honing his skills at London’s pionner cocktail bar venue The Match Bar. However, as soon as he heard of an opening at Trailer Happiness, Brodrick “was straight back [out] and looking for the job!” Why Trailer Happiness? The decision was based on the high exigency of the bar when it comes to the selection of its liquors. He touts the importance of quality over quantity in bar ingredients by insisting on only a select few high-quality types of liquor in his bar. As Brodrick explains, “one rum brand vs. 200, well we know which will be more fun to work with. Variety is the spice of life? No!”
The strength of Trailer Happiness, and what sets it apart from other rum bars, is its menu. Brodrick sees it as “a combination of classic trailer originals and great big fun Tiki drinks”. The menu evolves regularly as the team is “always working on new concoctions; we change the menu as soon as we have a new set of great and refreshing drinks to go out”. We agree with Brodrick when he also asserts that the atmosphere of the place is also one of its great assets. “We have a very relaxed style of service, so you get great drinks in a friendly and fun environment. The drinks are meant to be fun and this helps people to relax and let their hair down”, he explains.
Tiki bars are clearly becoming a worldwide trend with the resurgence in popularity of tropical, rum-based cocktails, and, as Brodrick puts it, “it has been a hard journey. I believe now they are becoming very cool to have and show in your bar. Rum is on the up and what a better way to introduce people to rum than through a great Tiki drink that takes them away on holiday again?” We couldn’t agree more, but what is his advice to newcomers not yet initiated in the delicious craftsmanship of a Tiki cocktail? “Choose your poison carefully or just go mad and taste a bit of each!”
Most importantly, Brodrick believes, is the power of the bartender to create an experience for the customer. He explains that, “love should come from the heart, so feel the drink! Don’t let the recipe be the law; sometimes you need to let the drink guide you. I know it sounds like something out of an Indiana Jones movie, but it works!” If you are ever in the neighborhood in your favorite aloha shirt, just walk down the stairs of 177 Portobello Road, order one of these big, impressive drinks in the fancy ceramic vessels, lay back and see for yourself. Mahalo!
Richard “Rikki” Brodrick has been general manager at Trailer Happiness since 2005. Born in South Africa, Rikki first became interested in bartending after he met one of South Africa’s best flairtenders. A computer-programming student at the time in need of extra cash, Brodrick recalls thinking, "this could work well for me!" He promptly got a part-time job at a sports bar, unaware that this experience would change the course of his future. One day he found himself thinking, "is this supposed to be work?" and realized that he had found his true calling. Brodrick gave up his studies and decided to focus on bartending.
He picked up and moved to the UK and soon began honing his skills at London’s pionner cocktail bar venue The Match Bar. However, as soon as he heard of an opening at Trailer Happiness, Brodrick “was straight back [out] and looking for the job!” Why Trailer Happiness? The decision was based on the high exigency of the bar when it comes to the selection of its liquors. He touts the importance of quality over quantity in bar ingredients by insisting on only a select few high-quality types of liquor in his bar. As Brodrick explains, “one rum brand vs. 200, well we know which will be more fun to work with. Variety is the spice of life? No!”
The strength of Trailer Happiness, and what sets it apart from other rum bars, is its menu. Brodrick sees it as “a combination of classic trailer originals and great big fun Tiki drinks”. The menu evolves regularly as the team is “always working on new concoctions; we change the menu as soon as we have a new set of great and refreshing drinks to go out”. We agree with Brodrick when he also asserts that the atmosphere of the place is also one of its great assets. “We have a very relaxed style of service, so you get great drinks in a friendly and fun environment. The drinks are meant to be fun and this helps people to relax and let their hair down”, he explains.
Tiki bars are clearly becoming a worldwide trend with the resurgence in popularity of tropical, rum-based cocktails, and, as Brodrick puts it, “it has been a hard journey. I believe now they are becoming very cool to have and show in your bar. Rum is on the up and what a better way to introduce people to rum than through a great Tiki drink that takes them away on holiday again?” We couldn’t agree more, but what is his advice to newcomers not yet initiated in the delicious craftsmanship of a Tiki cocktail? “Choose your poison carefully or just go mad and taste a bit of each!”
Most importantly, Brodrick believes, is the power of the bartender to create an experience for the customer. He explains that, “love should come from the heart, so feel the drink! Don’t let the recipe be the law; sometimes you need to let the drink guide you. I know it sounds like something out of an Indiana Jones movie, but it works!” If you are ever in the neighborhood in your favorite aloha shirt, just walk down the stairs of 177 Portobello Road, order one of these big, impressive drinks in the fancy ceramic vessels, lay back and see for yourself. Mahalo!
Trailer Happiness' Bar
Trailer Happiness' Den
Trailer Happiness' Muntikis
2004 : Remember
Lets look at a few numbers for the 2004's edition:
37 competitors representing 23 countries showed up. And once again, a Cuban cantineros won the first place, Juan Carlos Valla Dares.
Speaking of numbers, 2004 revolved around the celebration of the 10th anniversary of Havana Club International S.A. Close to 800 people were invited by Patrick Ricard ans Cuban Minister Alejendro Roca to a exceptional b-day ceremony and dinner on the Plaza de la Catedral in Havana.
37 competitors representing 23 countries showed up. And once again, a Cuban cantineros won the first place, Juan Carlos Valla Dares.
Speaking of numbers, 2004 revolved around the celebration of the 10th anniversary of Havana Club International S.A. Close to 800 people were invited by Patrick Ricard ans Cuban Minister Alejendro Roca to a exceptional b-day ceremony and dinner on the Plaza de la Catedral in Havana.
Remembering 2008
Winner Tilo Mueller from Germany beat off the challenge from 24 other top cocktail shakers, all of whom qualified for the event by being named their country’s top bartender.
Tilo’s winning cocktail was an innovative take on the traditional Mojito, named ‘Chill’s Mojito’ - a fusion of Havana Club Añejo 3 Años, passion fruit nectar, white chocolate syrup, mint leaves and chili.
Each contestant was challenged to create a personal reinterpretation of one of three classic Cuban cocktails: the Daiquiri, the Mojito or the Presidente¹ and there was an abundance of intriguing ingredients including salsa sauce, rose liqueur, orchid liqueur and orange flower water.
Tilo’s winning cocktail was an innovative take on the traditional Mojito, named ‘Chill’s Mojito’ - a fusion of Havana Club Añejo 3 Años, passion fruit nectar, white chocolate syrup, mint leaves and chili.
Each contestant was challenged to create a personal reinterpretation of one of three classic Cuban cocktails: the Daiquiri, the Mojito or the Presidente¹ and there was an abundance of intriguing ingredients including salsa sauce, rose liqueur, orchid liqueur and orange flower water.
The 2010 Rules: A New Beginning for a Classic Competition
For those who may still consider cocktail competitions as a gathering of rocket scientists who have pledged allegiance to the art of mixology, or a strict and formal execution of generally bland drinks, Havana Club has thought out a new set of rules for its upcoming competition that are designed to recreate, as authentically as possible, a true bar atmosphere and experience.
In other words, bartenders will be judged on their overall image, their knowledge and mixing techniques, as well as the quality of their drinks.
The rules stipulate that each competitor will have 10 minutes to prepare three original cocktails. The first has to use, as its base, any one of the spirits from the Havana Club range, the second must include Havana Añejo 7 Años, and the third must be a modern version of a classic Cuban rum cocktail.
Participants will set up their station hosting three guests, the actual judges, and will be invited to introduce themselves and talk about the drinks while preparing them, as well as answering any the questions that the guests might have.
As far as the scoring goes, the bartenders are judged out of a total of 250 points: a maximum of 150 points can be awarded for the three cocktails (points scored in relation to appearance, aroma, taste, finish and balance of the drink), and another possible 100 points can be won for the technical skill, knowledge, innovative thinking, creativity, communication skills and overall image of the bartender.
The tricky part comes at climax of the competition, as the four 1st round winners qualify for the 2nd and final stage of the event. These talented ones will have 15 minutes to prepare the same three drinks, plus an extra one, using secret ingredients that will be presented to them at the last minute in a sealed bag…
"As a bartender, you don't go out every night to serve drinks, you go to serve guests! It's not only about drinking and making cocktails. A bartender has to be educated, cosmopolitan, in fact, a good host", as would say Gary Regan.
Good luck!
In other words, bartenders will be judged on their overall image, their knowledge and mixing techniques, as well as the quality of their drinks.
The rules stipulate that each competitor will have 10 minutes to prepare three original cocktails. The first has to use, as its base, any one of the spirits from the Havana Club range, the second must include Havana Añejo 7 Años, and the third must be a modern version of a classic Cuban rum cocktail.
Participants will set up their station hosting three guests, the actual judges, and will be invited to introduce themselves and talk about the drinks while preparing them, as well as answering any the questions that the guests might have.
As far as the scoring goes, the bartenders are judged out of a total of 250 points: a maximum of 150 points can be awarded for the three cocktails (points scored in relation to appearance, aroma, taste, finish and balance of the drink), and another possible 100 points can be won for the technical skill, knowledge, innovative thinking, creativity, communication skills and overall image of the bartender.
The tricky part comes at climax of the competition, as the four 1st round winners qualify for the 2nd and final stage of the event. These talented ones will have 15 minutes to prepare the same three drinks, plus an extra one, using secret ingredients that will be presented to them at the last minute in a sealed bag…
"As a bartender, you don't go out every night to serve drinks, you go to serve guests! It's not only about drinking and making cocktails. A bartender has to be educated, cosmopolitan, in fact, a good host", as would say Gary Regan.
Good luck!
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.
2006 remember
Hold in the "Hemiciclo" of the Havana Capitolio (ex-Cuban Congress), the 2006's classic competition focused on long drinks, highlighting the mixability of the range of Havana Club rums. Leading bartenders from 26 countries, the 6th Havana Club Grand Prix saw the success of Italy (Gianalberto Alessandrini) and Uruguay for the flair competition (Danilo Oribe).
Here is Gianalberto's winning recipe:
Havana Club Añejo 3 Años
Mapo Mapo
Papaya syrup
Pineapple pieces
Guava syrup
Garnished with fresh fruit
Here is Gianalberto's winning recipe:
Havana Club Añejo 3 Años
Mapo Mapo
Papaya syrup
Pineapple pieces
Guava syrup
Garnished with fresh fruit
A sip of history
Vintage, vintage, vintage…
This morning I looked at Paul Ricard’s website, "Exposition Universelle des Vins et Spiritueux". Inspired by an antique collection bearing the same name, the site constitutes an on-line encyclopaedia about the world of spirits. And, hidden behind a large selection of old and rare bottles, the site conceals references to a handful of long forgotten books from the past. So what? you might ask, and I wouldn't blame you, I asked myself the same question. What's the use of knowing that some French dude has a pile of dusty old books in a basement? Well, here's the point: by simply clicking on the webpage you can download the pdf versions of these tomes for free.
Dedicated to cocktail recipes, these books were all written between the late 19th and early 20th centuries. Five are in French, one in German, and the remaining five are in English. They are all mainly focused on English-American cocktails. Let's take only one example (you can check out the rest in your own time):
William J. Tarling's Café Royal Cocktail Book
Written in 1937 by the head bartender at Picadilly's Café Royal, this work was published by the United Kingdom Bartender’s Guild. Basically, it's a sort of compilation: all the best recipes from London's top bartenders of the time. For years, the limited number of printed copies made this book into a legendary edition, especially seeing as it contains the recipes for some of the earliest vodka and tequila-based cocktails. Now, thanks to the Internet Gods, it’s available to everyone and is completely free! So, if you care to take a sip from cocktail history, just click here.
And keep in mind what George Orwell- who certainly knew how to handle his drink- said : "Who controls the past, controls the future".
- American Bar (1900) - PDF
- Approved Cocktails (1937) - PDF
- Bariana: Recueil de toutes boissons américains et anglaises (1896) - PDF
- Boissons Hygiéniques - PDF
- Café Royal Cocktail Book (1937) - PDF
- Cocktails De Paris - PDF
This morning I looked at Paul Ricard’s website, "Exposition Universelle des Vins et Spiritueux". Inspired by an antique collection bearing the same name, the site constitutes an on-line encyclopaedia about the world of spirits. And, hidden behind a large selection of old and rare bottles, the site conceals references to a handful of long forgotten books from the past. So what? you might ask, and I wouldn't blame you, I asked myself the same question. What's the use of knowing that some French dude has a pile of dusty old books in a basement? Well, here's the point: by simply clicking on the webpage you can download the pdf versions of these tomes for free.
Dedicated to cocktail recipes, these books were all written between the late 19th and early 20th centuries. Five are in French, one in German, and the remaining five are in English. They are all mainly focused on English-American cocktails. Let's take only one example (you can check out the rest in your own time):
William J. Tarling's Café Royal Cocktail Book
Written in 1937 by the head bartender at Picadilly's Café Royal, this work was published by the United Kingdom Bartender’s Guild. Basically, it's a sort of compilation: all the best recipes from London's top bartenders of the time. For years, the limited number of printed copies made this book into a legendary edition, especially seeing as it contains the recipes for some of the earliest vodka and tequila-based cocktails. Now, thanks to the Internet Gods, it’s available to everyone and is completely free! So, if you care to take a sip from cocktail history, just click here.
And keep in mind what George Orwell- who certainly knew how to handle his drink- said : "Who controls the past, controls the future".
- American Bar (1900) - PDF
- Approved Cocktails (1937) - PDF
- Bariana: Recueil de toutes boissons américains et anglaises (1896) - PDF
- Boissons Hygiéniques - PDF
- Café Royal Cocktail Book (1937) - PDF
- Cocktails De Paris - PDF
Cocktails De Paris
American Bar (1900)
Bariana: Recueil de toutes boissons américains et anglaises (1896)
Japanese bartenders are conscious of being watched by their guests.
Meet Hidetsugo Ueno. Since earning his bartender license certificate in 1992, Hidetsugo has competed as a finalist at the Bols International Cocktail Competition, as well as the Takara Cocktail competition for no less than three years in row, and that's on top of the other numerous prizes that he's won over the years. Today Hidetsugu owns his own venue in Tokyo called the Bar High Five.
Last May in Cuba, Hidetsugu Ueno took part in the Grand Prix as a member of the judging team and also hosted a workshop on the Japanese "way-of-bartending", techniques and philosophy. He had already performed one presentation in front of crowds in Berlin and Paris in 2009, at Bar Convent Berlin and at the Paris Bar Show respectively.
“Nowadays the Japanese way of bartending is quite popular with Western bartenders. But I wanted to convey that it’s different. The most important thing is to concentrate on what you are doing behind the bar every day, not what’s happening in the Far East.
I showed them it’s worth learning the differences, but then again, bartending is about what you can do best, in regards to your own situation.”
Getting more in depth about those differences between the Western and the Eastern way of bartending, Hidetsugu confesses:
“I know each country has its own philosophy and mentality. But bartending styles can be divided in two categories in my opinion, which are the Western and Japanese. Japan as you know is an island, which hasn’t been influenced by other countries for a long time. Japan develops its own style in many fields, not only in bartending, but also in tea ceremonies and flower arranging. I think Japanese bartenders (and maybe Sushi chefs) are very conscious for being watched by the guests in front of them based on those traditions. That’s the most different part of bartending. “It’s not special, it’s just different. You could describe us as 'old school' as it’s fair to say we’ve been unlike Westerns for a long time. The bartending comes from the U.S.A. starting in the beginning of 1890’s. As you know, Japanese are good at making things their own way, and we've never changed this! Generation after generation, the Japanese 'old way of bartending' still remains quite unusual, such as using of a block of ice or a cobbler shaker, which would seem strange for the today's generation of young Westerners.”
Last May in Cuba, Hidetsugu Ueno took part in the Grand Prix as a member of the judging team and also hosted a workshop on the Japanese "way-of-bartending", techniques and philosophy. He had already performed one presentation in front of crowds in Berlin and Paris in 2009, at Bar Convent Berlin and at the Paris Bar Show respectively.
“Nowadays the Japanese way of bartending is quite popular with Western bartenders. But I wanted to convey that it’s different. The most important thing is to concentrate on what you are doing behind the bar every day, not what’s happening in the Far East.
I showed them it’s worth learning the differences, but then again, bartending is about what you can do best, in regards to your own situation.”
Getting more in depth about those differences between the Western and the Eastern way of bartending, Hidetsugu confesses:
“I know each country has its own philosophy and mentality. But bartending styles can be divided in two categories in my opinion, which are the Western and Japanese. Japan as you know is an island, which hasn’t been influenced by other countries for a long time. Japan develops its own style in many fields, not only in bartending, but also in tea ceremonies and flower arranging. I think Japanese bartenders (and maybe Sushi chefs) are very conscious for being watched by the guests in front of them based on those traditions. That’s the most different part of bartending. “It’s not special, it’s just different. You could describe us as 'old school' as it’s fair to say we’ve been unlike Westerns for a long time. The bartending comes from the U.S.A. starting in the beginning of 1890’s. As you know, Japanese are good at making things their own way, and we've never changed this! Generation after generation, the Japanese 'old way of bartending' still remains quite unusual, such as using of a block of ice or a cobbler shaker, which would seem strange for the today's generation of young Westerners.”
2008 Winner Tilo Mueller
The 8th edition of the Grand Prix : Great Expectations
It's been over a month now since the Grand Prix kicked off and I've never (neither in real life or print) used this many superlatives in my whole life. The "best", the "top"-bartenders, "most international", "greatest honor", etc… this is what you could hear in La Habana straight from the participants themselves!
I guess this series of films is simply going to corroborate the spirit of the people who have been writing on the blog. Shot right at the beginning of the event, documenting the 41 participants' arrivals, this first edit captures some of the attendee’s expectations for the 8th edition of the Havana Club Grand Prix. The film contains footage of Tony Conigliaro, Andrew Nicholls, Ian Burrell, Marcis Dzelzainis, Giuseppe Santamaria and many others.
Some of the participants confess their excitement and apprehension as to what they hope to achieve and witness, whereas others acknowledge the pilgrimage aspect of this event which takes place in such a historical place for bartenders. But everybody agrees on one point, and that is the great prestige of this unique gathering.
Did I just use too many superlatives?
To be continued…
I guess this series of films is simply going to corroborate the spirit of the people who have been writing on the blog. Shot right at the beginning of the event, documenting the 41 participants' arrivals, this first edit captures some of the attendee’s expectations for the 8th edition of the Havana Club Grand Prix. The film contains footage of Tony Conigliaro, Andrew Nicholls, Ian Burrell, Marcis Dzelzainis, Giuseppe Santamaria and many others.
Some of the participants confess their excitement and apprehension as to what they hope to achieve and witness, whereas others acknowledge the pilgrimage aspect of this event which takes place in such a historical place for bartenders. But everybody agrees on one point, and that is the great prestige of this unique gathering.
Did I just use too many superlatives?
To be continued…
2008 : Classic Competition Cocktail Recipe
Tiki Drinks Master Jeff - Part.1
When I received Jeff's answer to the few questions I had emailed to him, and when I finished reading it, I just felt there was no job left to be done for me really. He had simply done such a great job, I decided to leave this interview uncut the way he emailed it to me, segmenting it in two parts.
Here comes the 1st one revolving around his own experience.
- Name, age, location, bar you work in.
Jeff “Beachbum” Berry, 52, USA, not currently working in a bar.
- Your record of achievements (awards...):
I’ve written five books on vintage Tiki drinks and cuisine, which Los Angeles magazine has called “the keys to the tropical kingdom.” I’ve been profiled in the New York Times, Imbibe magazine, Salon.com, the New Orleans Times-Picayune, Saveur.com, and the Miami Sun-Sentinel; I’ve also been featured in the Washington Post and The Wall Street Journal. I created the cocktail menu for the Luau in Beverly Hills, which the New York Times cited as one of the nation’s 24 “Bars on The Cutting Edge,” and co-created “Tiki ” for iPhone, a drink recipe app which Macworld magazine called “beautifully rendered and, thanks to Berry’s tireless reporting, impeccably sourced.” My original cocktail reci-pes have been printed in publications around the world, most recently Food & Wine Cocktails 2010 and the 67th edition of the Mr. Boston Official Bartenders Guide. I am on the advisory board of the Museum Of The American Cocktail.
- How did you become a bartender, you personal story. First "bartending mem-ory":
As a child taken to Polynesian restaurants, I watched adults ordering these amazing-looking exotic cocktails served with ice cones molded around straws, fancifully gar-nished with flaming lime shells. But by the time I was old enough to order one, all the places that served them were disappearing. So I looked into how to make them myself.
- What's your field of expertise?
Post-Prohibition tropical drinks, 1930s-1970s.
- What IS a Tiki drink? Why do people love them?
Good question! I think there are four bases to touch:
1) most (though not all) Tiki Drinks are rum-based;
2) they count fresh citrus juice among their ingredients;
3) they tend to be tall drinks rather than short hoists; and
4) the best of them tease your palate with unexpected, unidentifiable layers of taste, usually accomplished through the sly use of syrups that non-tropical bars tend to ignore (orgeat, passion fruit, vanilla, falernum, cinnamon, etc.) People love them not just because of their taste, but because of their “conversation piece” novelty: their fanciful garnish and elaborate presentation turn drinking a cocktail into a theatrical experience.
- What do you personally like about the tiki cocktails?
Their complexity: that balancing act which juggles sweet and sour, strong and light, fruity and dry, providing new layers of taste that keep the flavor evolving from the open-ing notes to the midpalate to the finish.
Here comes the 1st one revolving around his own experience.
- Name, age, location, bar you work in.
Jeff “Beachbum” Berry, 52, USA, not currently working in a bar.
- Your record of achievements (awards...):
I’ve written five books on vintage Tiki drinks and cuisine, which Los Angeles magazine has called “the keys to the tropical kingdom.” I’ve been profiled in the New York Times, Imbibe magazine, Salon.com, the New Orleans Times-Picayune, Saveur.com, and the Miami Sun-Sentinel; I’ve also been featured in the Washington Post and The Wall Street Journal. I created the cocktail menu for the Luau in Beverly Hills, which the New York Times cited as one of the nation’s 24 “Bars on The Cutting Edge,” and co-created “Tiki ” for iPhone, a drink recipe app which Macworld magazine called “beautifully rendered and, thanks to Berry’s tireless reporting, impeccably sourced.” My original cocktail reci-pes have been printed in publications around the world, most recently Food & Wine Cocktails 2010 and the 67th edition of the Mr. Boston Official Bartenders Guide. I am on the advisory board of the Museum Of The American Cocktail.
- How did you become a bartender, you personal story. First "bartending mem-ory":
As a child taken to Polynesian restaurants, I watched adults ordering these amazing-looking exotic cocktails served with ice cones molded around straws, fancifully gar-nished with flaming lime shells. But by the time I was old enough to order one, all the places that served them were disappearing. So I looked into how to make them myself.
- What's your field of expertise?
Post-Prohibition tropical drinks, 1930s-1970s.
- What IS a Tiki drink? Why do people love them?
Good question! I think there are four bases to touch:
1) most (though not all) Tiki Drinks are rum-based;
2) they count fresh citrus juice among their ingredients;
3) they tend to be tall drinks rather than short hoists; and
4) the best of them tease your palate with unexpected, unidentifiable layers of taste, usually accomplished through the sly use of syrups that non-tropical bars tend to ignore (orgeat, passion fruit, vanilla, falernum, cinnamon, etc.) People love them not just because of their taste, but because of their “conversation piece” novelty: their fanciful garnish and elaborate presentation turn drinking a cocktail into a theatrical experience.
- What do you personally like about the tiki cocktails?
Their complexity: that balancing act which juggles sweet and sour, strong and light, fruity and dry, providing new layers of taste that keep the flavor evolving from the open-ing notes to the midpalate to the finish.
Jeff's workshop - part.2
- Could you explain us your workshop about tiki cocktails?
The workshop traces the past, present, and future of “Tiki Drinks,” and the crucial part that Cuba played in the Tiki phenomenon. Havana Club Rum played a part as well -- it was served at the original Tiki bars.
- How did you conduct the workshop? In a few words, describe the workshop. Showcase Tiki culture and revival and Havana Club. [ Vic at Florida, Don using blenders ]
In 1934 Donn Beach (alias Don The Beachcomber) created the Tiki bar, which created the Tiki craze. We tell the story of Don's first exposure to tropical drinks in Cuba (where he learned the blending technique perfected by Constantine of La Florida bar in Ha-vana) and Jamaica; his years as a Prohibition bootlegger; his meteoric rise as restaura-teur to the stars in 1930s Hollywood, and the evolution of his exotic drink repertoire.
We also tell the story of Trader Vic, and how a visit to Havana’s La Florida bar in the 1930s inspired Vic to go Tiki. After learning how to make tropical drinks in Cuba, Vic finds his own style apart from Don's: Vic shakes instead of blends; he introduces orgeat as an ingredient; he invents the Scorpion, a lighter Donn-style drink, then comes into his own with the Fog Cutter and the Mai Tai.
Twenty years after his education in Cuba, Vic returns to Cuba and opens a Trader Vic’s in the new Habana Hilton -- bringing Tiki Drinks to the tropics, and bringing full-circle the Cuba-to-California-to-Cuba feedback loop.
We serve drink samples to show how both Donn and Vic took Cuban drink formulas and used them as a template to create their “Polynesian” style drinks.
- How would you describe the audience's reception to your workshop?
They must have liked it, as afterward I got invitations from audience members to give the seminar in London, Berlin, and Amsterdam!
- How would you describe the Havana Club Grand Prix compared to the other cocktail competitions?
What set it apart for me can be summed up in two words: Michael Menegos. He was the perfect host, who made sure everyone -- contestant and judge alike -- was always entertained, stimulated, and engaged in the event and the city of Havana.
- What according to you made this year's edition of the Grand Prix different than the previous edition?
This was my first Grand Prix, so I couldn’t say...
- Have you noticed any particular new trends and techniques?
More attention to boutique glassware, and more use of bespoke bitters and other home-made ingredients.
- What was the most difficult for you as a judge?
Choosing between the competitors, who all brought so much skill, passion, and enthusi-asm to their presentations.
- Your overall perception of the competition and of this event in general.
An enlightening experience, in an unforgettable city, drinking an unparalleled rum.
Winter Cocktails
Once again we've reached that cold time of the year, right after the holidays, when everybody's running indoors to avoid the frigid temperatures.
So, we thought that it would be a good idea to bring you some extra warmth with a special selection of winter cocktails. These beverages are the best way to forget the freezing wind of January!
We've selected four great cocktails - all rum-based, of course!
The photos used on this page are courtesy of Lelonopo.com, Cocktailtimes.com, Cocktailmusings.com & Feelsliketimes.com
The recipes we used to create our own cocktails are courtesy of Drinksmixer.om, Delicious Magazine, About.com & Drinkoftheweek.com
So, we thought that it would be a good idea to bring you some extra warmth with a special selection of winter cocktails. These beverages are the best way to forget the freezing wind of January!
We've selected four great cocktails - all rum-based, of course!
The photos used on this page are courtesy of Lelonopo.com, Cocktailtimes.com, Cocktailmusings.com & Feelsliketimes.com
The recipes we used to create our own cocktails are courtesy of Drinksmixer.om, Delicious Magazine, About.com & Drinkoftheweek.com
Rum Eggnog
Rum Eggnog
60ml Havana Club Añejo Reserva
120ml whole milk
2 barspoon sugar
1 whole egg
Shake all ingredients with ice. Strain into a Collins glass with ice and garnish with freshly grated nutmeg on top.
120ml whole milk
2 barspoon sugar
1 whole egg
Shake all ingredients with ice. Strain into a Collins glass with ice and garnish with freshly grated nutmeg on top.
Hot Rum Punch
And The Winners Are...
Three weeks ago, on October 5th, the German based Mixology Magazine threw its annual Mixology Bar Awards (also known as the “MBA”) at The Goya, in the Schoneberg district of Berlin.
Internationally praised professionals were rewarded during this Oscar-like ceremony (whole award list here). The award for the Bar Team of the Year was given to the staff of Roomers, located in Frankfurt am Main. Caroline Anais Rex, bartender at the Goldene Bar in Munich was appointed Newcomer of the Year. Stephan Hinz, from the Shephear Bar in Koln, received the Mixologist of the Year award. The Host of the Year was awarded to Santo Pupillo, barkeeper of the Jahreszeiten Bar of Hamburg. The Wien-based venue Halbestadt received the Bar of the Year award. A Lifetime Achievement award was delivered to mixology pioneer Dale DeGroff, alias “King Cocktail”, and Vienna became the Mixology City of the year.
At the end of the ceremony, specific beverages were also honoured: the Spismith Gin was chosen as Spirit of the Year and the Bartender’s Choice was awarded to Goslings Black Navy Seal Rum. Here is a little video about the 2010’s MBA and Berlin’s annual Bar Convent that took place the day before the ceremony.
Internationally praised professionals were rewarded during this Oscar-like ceremony (whole award list here). The award for the Bar Team of the Year was given to the staff of Roomers, located in Frankfurt am Main. Caroline Anais Rex, bartender at the Goldene Bar in Munich was appointed Newcomer of the Year. Stephan Hinz, from the Shephear Bar in Koln, received the Mixologist of the Year award. The Host of the Year was awarded to Santo Pupillo, barkeeper of the Jahreszeiten Bar of Hamburg. The Wien-based venue Halbestadt received the Bar of the Year award. A Lifetime Achievement award was delivered to mixology pioneer Dale DeGroff, alias “King Cocktail”, and Vienna became the Mixology City of the year.
At the end of the ceremony, specific beverages were also honoured: the Spismith Gin was chosen as Spirit of the Year and the Bartender’s Choice was awarded to Goslings Black Navy Seal Rum. Here is a little video about the 2010’s MBA and Berlin’s annual Bar Convent that took place the day before the ceremony.
Hot Rum Punch
40ml Havana Club Añejo Especial
20ml cognac
10ml fino sherry
25ml lemon juice
10ml sugar syrup
Pour ingredients to a pre-warmed jug or pot, top with very hot water and stir well. Serve into warm tumblers and garnish with a long cinnamon stick.
20ml cognac
10ml fino sherry
25ml lemon juice
10ml sugar syrup
Pour ingredients to a pre-warmed jug or pot, top with very hot water and stir well. Serve into warm tumblers and garnish with a long cinnamon stick.
Tom & Jerry
Twelve Centuries of Spirits in a Few Clicks
We already mentioned the existence of the « Exposition Universelle des Spiritueux » (aka EUVS) website. It's the on-line version of the actual museum which is located on Bendor Island in the French Riviera, founded in 1958 by Paul Ricard. A bunch of legendary cocktail books, menus and more than 8000 antique bottles are to be found in the museum's collection. It offers a rich and broad overview of the history and evolution of spirits. The EUVS’s website was built in order to extend this very same purpose.
One of the most incredible tools it offers is its dynamic timeline dedicated to the history of the art of distillery. Pretty simple to use – you just click to jump from one century to another - it's filled with fascinating little facts about the creation and development of spirits across the world.
For example, did you know that the alembic, which is used to distill liquor, was invented in 776 AC by an Arabic scientist named Abu Musa Jabir ibn Hayyan (also known as al-Jabir), and that it was then called “al-ambiq”? Or that the first European traveler to mention the existence of the arak - the traditional alcoholic beverage of Iraq, Lebanon, Palestine and Syria - was Guillaume de Rubrouck, a French emissary sent by the King of France, Louis IX, in 1253 AC to evangelize the Tatars?
These examples are just a small preview of the extensive data that the EUVS’s timeline presents. And, don’t worry, you don’t have to speak French to enjoy it- the EUVS’s timeline has been fully translated in English. Now, all you have to do is go, click and learn!
The map of Guillaume de Rubrouck's Route is a creation of the University of Washington.
One of the most incredible tools it offers is its dynamic timeline dedicated to the history of the art of distillery. Pretty simple to use – you just click to jump from one century to another - it's filled with fascinating little facts about the creation and development of spirits across the world.
For example, did you know that the alembic, which is used to distill liquor, was invented in 776 AC by an Arabic scientist named Abu Musa Jabir ibn Hayyan (also known as al-Jabir), and that it was then called “al-ambiq”? Or that the first European traveler to mention the existence of the arak - the traditional alcoholic beverage of Iraq, Lebanon, Palestine and Syria - was Guillaume de Rubrouck, a French emissary sent by the King of France, Louis IX, in 1253 AC to evangelize the Tatars?
These examples are just a small preview of the extensive data that the EUVS’s timeline presents. And, don’t worry, you don’t have to speak French to enjoy it- the EUVS’s timeline has been fully translated in English. Now, all you have to do is go, click and learn!
The map of Guillaume de Rubrouck's Route is a creation of the University of Washington.
Tom & Jerry
25ml Havana Club Añejo 7 Años
25ml cognac
1 egg
1 tbsp. sugar
Separate the egg white and yolk into two bowls. Add rum and brandy to the yolk and beat together until frothy. In the other bowl beat the egg white with sugar until stiff. Gently fold the into the yolk mixture. Pour into a coffee mug and top with hot water or hot milk.
25ml cognac
1 egg
1 tbsp. sugar
Separate the egg white and yolk into two bowls. Add rum and brandy to the yolk and beat together until frothy. In the other bowl beat the egg white with sugar until stiff. Gently fold the into the yolk mixture. Pour into a coffee mug and top with hot water or hot milk.
Mixologist of the Year: Stephan Hinz, Shepheard Bar, Koln
Hot Buttered Rum
Hot Buttered Rum
60ml Havana Club Añejo 7 Años
2 teaspoons honey
1 teaspoon butter
Ground cinnamon to taste
One clove
120ml hot water
In a glass mug combine honey, clove and hot water. Add rum, butter and cinnamon. Serve with a cinnamon stick.
2 teaspoons honey
1 teaspoon butter
Ground cinnamon to taste
One clove
120ml hot water
In a glass mug combine honey, clove and hot water. Add rum, butter and cinnamon. Serve with a cinnamon stick.
Lifetime Achievement Award: Dale DeGroff
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.
Bartenders like to compete!
“I remember my first few nights at the pub pulling pints and waiting tables and totally getting run over by our guests. I told myself to quit the job right here and there and walk out but I always came back and tried again. After a while I was on top of the crowd and that was a truly satisfying feeling that will always be engraved in my memory. To be in control of a room/bar/pub you work in is to me pure adrenaline!”
These words are from 35-year old Berliner Bastian Heuser, Co-author of “Cocktailian - Handbuch der Bar”, also freelance author for the German/English print and online Mixology Magazine, which he joined in 2007. Considered to be one of the top bartenders in Germany (in Cologne, Frankfurt and Berlin) with 10 years of experience in the hospitality and catering business, Bastian has become the Managing Director for both Bar Convent Berlin and Barworkz Berlin. Here is his story.
"I have moved to Berlin about 4 years ago in order to join Helmut Adam and Jens Hasenbein, the creative heads behind German's premier bar magazine "Mixology" as freelance writer for the magazine, and to work with them on other projects. In 2007 we set up Bar Convent Berlin together which instantly has become the central networking and exhibitors event for the German bar industry. It is a mixture of a trade fair and a symposium with a strong focus on programme and seminar elements, and in its fourth year it has attracted almost 4000 visitors (trade-only) from all over the world. At Bar Convent Berlin I fill out the function as Manager of Sales and Agenda. Next to Bar Convent I have always done my share of bar and beverage consulting and as requests grew constantly I teamed up with my partner Sanjay Cachemaille and founded Barworkz Berlin, an agency for on-trade PR, brand and beverage consulting."
This year in April, Bastien Heuser has also helped launch the German based Havana Club 'Academia Del Ron'.
“I was involved in the idea from the first steps of the Academia, and was allowed to work side by side with Havana Club and Jung von Matt to design the concept. The idea was to create not yet another cocktail competition but a truly unique experience for bartenders where the main focus is the intense workshop situation we create with international experts of all fields of the trade. We are aiming to support bartenders in becoming “360_° bartenders”, how we call them. Fully trained in all aspects of bartending not only in making good cocktails. The competition included in the Academia therefore also focuses on the content of the seminars held. I believe that the Academia is a great training tool for bartenders and truly unique in its outlay.”
Did you have any expectations in the Academia del Ron?
“Well, it certainly was our aim to create the best and most appreciated trade event of this sort and I think we are on a good way to make this happen. It always amazes me how creative bartenders can get in their drinks making. But what truly blew me away at this year's Academia is the professionalism all bartenders displayed throughout the event. The quality of bartending has truly excelled in Germany over the last three or four years.”
What role do events like the Academia play in the industry?
“They play a very important role in the growing professionalism in the trade. Everyone can become a bartender, no traineeship or the like needed. This still is a major problem for professional bartenders who work hard for their recognition. In cooperation with the industry we can achieve that more and more knowledgeable and well-trained bartenders stand behind bars and improve the general impression of their profession. The competition part in events like the Academia is a well-appreciated change from the everyday routine for bartenders and, one has to say, bartenders like to compete! And on top, winning a renowned competition is good for any CV, so this is another drive for them.”
These words are from 35-year old Berliner Bastian Heuser, Co-author of “Cocktailian - Handbuch der Bar”, also freelance author for the German/English print and online Mixology Magazine, which he joined in 2007. Considered to be one of the top bartenders in Germany (in Cologne, Frankfurt and Berlin) with 10 years of experience in the hospitality and catering business, Bastian has become the Managing Director for both Bar Convent Berlin and Barworkz Berlin. Here is his story.
"I have moved to Berlin about 4 years ago in order to join Helmut Adam and Jens Hasenbein, the creative heads behind German's premier bar magazine "Mixology" as freelance writer for the magazine, and to work with them on other projects. In 2007 we set up Bar Convent Berlin together which instantly has become the central networking and exhibitors event for the German bar industry. It is a mixture of a trade fair and a symposium with a strong focus on programme and seminar elements, and in its fourth year it has attracted almost 4000 visitors (trade-only) from all over the world. At Bar Convent Berlin I fill out the function as Manager of Sales and Agenda. Next to Bar Convent I have always done my share of bar and beverage consulting and as requests grew constantly I teamed up with my partner Sanjay Cachemaille and founded Barworkz Berlin, an agency for on-trade PR, brand and beverage consulting."
This year in April, Bastien Heuser has also helped launch the German based Havana Club 'Academia Del Ron'.
“I was involved in the idea from the first steps of the Academia, and was allowed to work side by side with Havana Club and Jung von Matt to design the concept. The idea was to create not yet another cocktail competition but a truly unique experience for bartenders where the main focus is the intense workshop situation we create with international experts of all fields of the trade. We are aiming to support bartenders in becoming “360_° bartenders”, how we call them. Fully trained in all aspects of bartending not only in making good cocktails. The competition included in the Academia therefore also focuses on the content of the seminars held. I believe that the Academia is a great training tool for bartenders and truly unique in its outlay.”
Did you have any expectations in the Academia del Ron?
“Well, it certainly was our aim to create the best and most appreciated trade event of this sort and I think we are on a good way to make this happen. It always amazes me how creative bartenders can get in their drinks making. But what truly blew me away at this year's Academia is the professionalism all bartenders displayed throughout the event. The quality of bartending has truly excelled in Germany over the last three or four years.”
What role do events like the Academia play in the industry?
“They play a very important role in the growing professionalism in the trade. Everyone can become a bartender, no traineeship or the like needed. This still is a major problem for professional bartenders who work hard for their recognition. In cooperation with the industry we can achieve that more and more knowledgeable and well-trained bartenders stand behind bars and improve the general impression of their profession. The competition part in events like the Academia is a well-appreciated change from the everyday routine for bartenders and, one has to say, bartenders like to compete! And on top, winning a renowned competition is good for any CV, so this is another drive for them.”
Bastien Heuser
Bar Convent Berlin
May 11th: Havana Club's Grand Prix Kicks Off
The life of a bartender is one of continuous education. Therefore, every serious cocktail enthusiast, spirit connoisseur and drinks aficionado has a calendar that is punctuated by numerous competitions and seminars. If you've been invited to come down to Havana this year, or if you got yourself a winning ticket for the competition, here comes your itinerary for the 8th edition of the Havana Club Grand Prix.
Tuesday 11 May - You'll be checking in on Tuesday May 11th at the NH Parque Central Hotel, Havana, where you'll be invited to spend your day at a welcome buffet followed by a party at the hotel’s roof garden.
Wednesday 12 May - Things will be getting serious for the competitors. At 10am, the Gran Teatro de la Habana will be welcoming the contestants for the first stage of the finals. After a short briefing session the competition will begin, continuing until around 6pm. Events proceed with a creole dinner which will be waiting for you at El Aljibe, before going out to celebrate the 1st day of the competition at the Salon Rojo.
Thursday 13 May - All will join in a tour of the historical bars of Havana, they’ll get to watch a show of African rumba, see the Giraldilla, symbol of the city of Havana and of Havana Club and end in a tour of the Rum Museum. Then, at 8pm, four competitors will get back to business for the 2nd and final stage of the competition, at the end of which the 2010 Havana Grand Prix winner will be nominated and awarded his title at the gala dinner.
Friday 14 May - From 10am to 6pm there will be presentations and cocktail workshops by some well known figures of the trade at Hotel NH Parque Central. During these an interesting tour of La Corona cigar factory will take place for the ones who feel like discovering the birth of the other emblematic Cuban product. The day will conclude with a farewell dinner for the participants.
Tuesday 11 May - You'll be checking in on Tuesday May 11th at the NH Parque Central Hotel, Havana, where you'll be invited to spend your day at a welcome buffet followed by a party at the hotel’s roof garden.
Wednesday 12 May - Things will be getting serious for the competitors. At 10am, the Gran Teatro de la Habana will be welcoming the contestants for the first stage of the finals. After a short briefing session the competition will begin, continuing until around 6pm. Events proceed with a creole dinner which will be waiting for you at El Aljibe, before going out to celebrate the 1st day of the competition at the Salon Rojo.
Thursday 13 May - All will join in a tour of the historical bars of Havana, they’ll get to watch a show of African rumba, see the Giraldilla, symbol of the city of Havana and of Havana Club and end in a tour of the Rum Museum. Then, at 8pm, four competitors will get back to business for the 2nd and final stage of the competition, at the end of which the 2010 Havana Grand Prix winner will be nominated and awarded his title at the gala dinner.
Friday 14 May - From 10am to 6pm there will be presentations and cocktail workshops by some well known figures of the trade at Hotel NH Parque Central. During these an interesting tour of La Corona cigar factory will take place for the ones who feel like discovering the birth of the other emblematic Cuban product. The day will conclude with a farewell dinner for the participants.
bottled 5 minutes ago, really fresh
When we did this interview, Greece-native Ioannis Petros came up with probably one of the best punch lines ever, when I asked him what was the main difficulty at the Grand Prix: "My English is like the Greek economy, it's a disaster. It was really difficult to speak in English making cocktail at the same time."
Well, this little handicap didn't hold him back from getting to the finals. Here comes his story.
Career
"My experience with bartending started out when I was 10 years old. I visited my dad at his work in Myconos Island. My father went to Bartending School in 1979 in New York City. And when I turned 18, I was looking for a job and he pulled some strings and sent me to a bar in the centre of Athens.
Five years later, I decided to become a professional bartender and started taking part in seminars and exhibitions. I was reading a lot of books, such as M. Boston - 1986. I traveled around the world, visiting distilleries and discovering cultures from other bars. Along those travels, I took on a bar-restaurant which has become a very busy place."
Experience at the Grand Prix
"In general, there was a high quality in the competition. Everybody made nice cocktails. But in order to make the difference, you really had to stand out from the others. I think I made it by serving my cocktails in a different way. What I did was that I sealed my cocktail in bottles and then I stuck a label on them saying, "bottled 5 minutes ago, really fresh!!!!"
It was my first time taking part in the competition. The Havana Club Grand Prix really represents the modern bartending to me. Everything was very well organized, and also the concept of the competition had changed. I would say it had a higher standard."
Survival Kit
"I bought 3 different types of shakers. The reason why is that each type of shaker gives you a different result. Also for glasses, I used some of my grandmother's glassware. Unfortunately, some of them got broken when I got in Cuba."
Best memory as a bartender
"My bar in Athens is called Pere Ubu. It is very closed to the seaside and I would describe my customers as aged from 25 up to 35 years old.
Five years ago, two customers showed up in front of me. A man and a woman who obviously didn't now each other. I offered them two shots and introduced them to each other. I didn't see them for a year. But they came back to the bar together a year later, dressed in wedding clothes, straight from the church!"
Well, this little handicap didn't hold him back from getting to the finals. Here comes his story.
Career
"My experience with bartending started out when I was 10 years old. I visited my dad at his work in Myconos Island. My father went to Bartending School in 1979 in New York City. And when I turned 18, I was looking for a job and he pulled some strings and sent me to a bar in the centre of Athens.
Five years later, I decided to become a professional bartender and started taking part in seminars and exhibitions. I was reading a lot of books, such as M. Boston - 1986. I traveled around the world, visiting distilleries and discovering cultures from other bars. Along those travels, I took on a bar-restaurant which has become a very busy place."
Experience at the Grand Prix
"In general, there was a high quality in the competition. Everybody made nice cocktails. But in order to make the difference, you really had to stand out from the others. I think I made it by serving my cocktails in a different way. What I did was that I sealed my cocktail in bottles and then I stuck a label on them saying, "bottled 5 minutes ago, really fresh!!!!"
It was my first time taking part in the competition. The Havana Club Grand Prix really represents the modern bartending to me. Everything was very well organized, and also the concept of the competition had changed. I would say it had a higher standard."
Survival Kit
"I bought 3 different types of shakers. The reason why is that each type of shaker gives you a different result. Also for glasses, I used some of my grandmother's glassware. Unfortunately, some of them got broken when I got in Cuba."
Best memory as a bartender
"My bar in Athens is called Pere Ubu. It is very closed to the seaside and I would describe my customers as aged from 25 up to 35 years old.
Five years ago, two customers showed up in front of me. A man and a woman who obviously didn't now each other. I offered them two shots and introduced them to each other. I didn't see them for a year. But they came back to the bar together a year later, dressed in wedding clothes, straight from the church!"
The Recipe
His recipe:
Havana club 3years old 40ml
Havana barrel proof 20ml
Ginger liqueur 20ml
Lime juice 20ml
Simple syrup 10ml
Grapefruit bitter 2 dashes
Orange marmalade 1 spoon
Mint leaves 4
Havana club 3years old 40ml
Havana barrel proof 20ml
Ginger liqueur 20ml
Lime juice 20ml
Simple syrup 10ml
Grapefruit bitter 2 dashes
Orange marmalade 1 spoon
Mint leaves 4
Using new filters to appreciate classics
40 competitors, 13 judges, 5 days of stiff contest: for those of you who're just climbing on the bandwagon, here is a little catch-up series on the 7 workshops that took place during 2010's Havana Club Grand Prix.
To begin with, UK's pioneering drinks creator Tony Conigliaro held a workshop entitled ‘The Imaginarium of Tony Conigliaro’. "It was an open discussion and the imaginarium bit was that people were delving inside my brain", he explains. "It was an interview with Meimi Sanchez about what I do and where I am going. But also a discussion with all attendees about what is happening, questions they had, methodologies and theories".
With a background in Art and Art History, this 39-year old cocktailian used to work at Isola, where in 2001 he started to experiment with chef techniques in order to incorporate new methods into his cocktail repertoire, including molecular mixology. Even though Tony confesses he doesn't "really believe in molecular mixology”, he "wanted to know the how and why cocktails work, and not just their historical references.”
Tony’s views on modern mixology go something like this: “It’s more about looking at drinks through different lenses, a broader way of looking at things, i.e. through perfumery, food science etc... It’s about a whole new way of learning. It's not molecular but opens up new possibilities of new combinations of drinks, new processes and new ways of appreciating drinks. I think that the big evolution now is that people are using new filters to appreciate classics and the way drinks work in general", he concludes.
For those who will have the chance to hit London this summer will find Tony behind the counter at 69 Colebrooke Row. Here he has already concocted a special 2010 summer menu.
Death In Venice
Campari with Grapefruit Bitters topped with Prosecco
Almond Blossom and Green Apple Bellini
Green Apple Puree and Almond Blossom topped with Prosecco
Lipstick Rose
Raspberry & Violet Syrup with Rose Vodka topped with Champagne
Lime Plus
Leblon Cachaca, sugar lime lime
Spitfire
‘69’ House Cognac, Crème de Peche, Lemon Juice, Sugar, White Wine
Oh Gosh
Havana 3yr with Merlet Triple Sec, Lime & Lemon Twist
Eleganté
Vodka, Lemon Juice, Lemon Sorbet, Sugar, Prosecco
Serafin
Tequila with Poire Liqueur, Lime Juice & Fever Tree Ginger Beer
Gonzales
Tequila with Caramel Liqueur, Honey Water Tuberose Hydrosol and a Lemon Twist
Liquorice Whisky Sour
Cutty Sark Whisky, Lemon Juice & Liquorice Syrup
‘Dry’ Martini
Dry Essence, Beefeater Gin and Martini Extra Dry
Vintage El Presidente
Havana Barrel Proof, Triple Sec, Martini Rosso, Homemade Grenadine aged for 6 months
To begin with, UK's pioneering drinks creator Tony Conigliaro held a workshop entitled ‘The Imaginarium of Tony Conigliaro’. "It was an open discussion and the imaginarium bit was that people were delving inside my brain", he explains. "It was an interview with Meimi Sanchez about what I do and where I am going. But also a discussion with all attendees about what is happening, questions they had, methodologies and theories".
With a background in Art and Art History, this 39-year old cocktailian used to work at Isola, where in 2001 he started to experiment with chef techniques in order to incorporate new methods into his cocktail repertoire, including molecular mixology. Even though Tony confesses he doesn't "really believe in molecular mixology”, he "wanted to know the how and why cocktails work, and not just their historical references.”
Tony’s views on modern mixology go something like this: “It’s more about looking at drinks through different lenses, a broader way of looking at things, i.e. through perfumery, food science etc... It’s about a whole new way of learning. It's not molecular but opens up new possibilities of new combinations of drinks, new processes and new ways of appreciating drinks. I think that the big evolution now is that people are using new filters to appreciate classics and the way drinks work in general", he concludes.
For those who will have the chance to hit London this summer will find Tony behind the counter at 69 Colebrooke Row. Here he has already concocted a special 2010 summer menu.
Death In Venice
Campari with Grapefruit Bitters topped with Prosecco
Almond Blossom and Green Apple Bellini
Green Apple Puree and Almond Blossom topped with Prosecco
Lipstick Rose
Raspberry & Violet Syrup with Rose Vodka topped with Champagne
Lime Plus
Leblon Cachaca, sugar lime lime
Spitfire
‘69’ House Cognac, Crème de Peche, Lemon Juice, Sugar, White Wine
Oh Gosh
Havana 3yr with Merlet Triple Sec, Lime & Lemon Twist
Eleganté
Vodka, Lemon Juice, Lemon Sorbet, Sugar, Prosecco
Serafin
Tequila with Poire Liqueur, Lime Juice & Fever Tree Ginger Beer
Gonzales
Tequila with Caramel Liqueur, Honey Water Tuberose Hydrosol and a Lemon Twist
Liquorice Whisky Sour
Cutty Sark Whisky, Lemon Juice & Liquorice Syrup
‘Dry’ Martini
Dry Essence, Beefeater Gin and Martini Extra Dry
Vintage El Presidente
Havana Barrel Proof, Triple Sec, Martini Rosso, Homemade Grenadine aged for 6 months
official cocktail of 2010 Tales of The Cocktail
Here comes a good opportunity to celebrate New Orleans' contribution to the drinking life. Last July, South-East Louisiana (birthplace of drinks such as the Hurricane) welcomed the 8th Annual Culinary and Cocktail Festival, Tales of The Cocktail.
Each year, top bartenders are challenged to reinvent a classic. Last January, during the 2010 edition, over 150 bartenders battled it out to create a Tiki-inspired cocktail. Washington-based bartender Even Martin won first place with his "Death in South Pacific", which was served at the upcoming festival held from July 21 - 25th.
"The drink's name is a play on Love in the South Pacific and Death in the Afternoon. I found the name fitting as it's modelled after the Zombie (use of Absinthe, a good amount of citrus balanced by various sweeteners, requiring a name that gave as much warning as the Zombie) as is its colour (should be a light tan with a muddy and bloody looking float) and Death in the Afternoon's use of Absinthe", explains Evan.
New Orleans-based Museum of the American Cocktail.
Each year, top bartenders are challenged to reinvent a classic. Last January, during the 2010 edition, over 150 bartenders battled it out to create a Tiki-inspired cocktail. Washington-based bartender Even Martin won first place with his "Death in South Pacific", which was served at the upcoming festival held from July 21 - 25th.
"The drink's name is a play on Love in the South Pacific and Death in the Afternoon. I found the name fitting as it's modelled after the Zombie (use of Absinthe, a good amount of citrus balanced by various sweeteners, requiring a name that gave as much warning as the Zombie) as is its colour (should be a light tan with a muddy and bloody looking float) and Death in the Afternoon's use of Absinthe", explains Evan.
New Orleans-based Museum of the American Cocktail.
Death in the South Pacific recipe
0.75 oz. Appleton Estate Extra 12 Year Old rum
0.75 oz. Rhum Clement VSOP rum
0.5 oz. Grand Marnier
0.33 oz. Trader Tiki's Orgeat Syrup
0.33 oz. Fee Brothers Falernum
3 dashes Absinthe
0.5 oz. Fresh Lime Juice
0.5 oz. Fresh Lemon Juice
0.5 oz. Fee Brothers Grenadine
0.5 oz. Cruzan Blackstrap rum
0.75 oz. Rhum Clement VSOP rum
0.5 oz. Grand Marnier
0.33 oz. Trader Tiki's Orgeat Syrup
0.33 oz. Fee Brothers Falernum
3 dashes Absinthe
0.5 oz. Fresh Lime Juice
0.5 oz. Fresh Lemon Juice
0.5 oz. Fee Brothers Grenadine
0.5 oz. Cruzan Blackstrap rum
Science of Stirring @ Tales of the Cocktails
Tales of The Cocktail 2009
Tiki Now! at Tales of the Cocktail 2010
Every bartender needs to make that journey to Cuba.
"A bartender is not someone who is just born, and raised […] in one place. Bartenders travel and that’s why they’re here in La Havana." These words come from the master of ceremonies of the previous Grand Prix, Michael Menegos. This particular vision shouldn't be taken for granted and is all too often ignored outside of the trade’s microcosm.
Last March, for the 8th edition of the Havana Club’s Grand Prix, some of the world's top bartenders and most respected judges travelled to Havana, which is a city that the rum-expert Ian Burrell describes as the 'Mecca of Rum'. As he says in the filmed footage of the competition, "I feel like every bartender needs to make that journey to Cuba, to come see all the old established places where the daiquiri and the mojito were popularized."
Just think about La Bodeguita Del Media, La Floridita and many other prestigious bars where, for generations after generations, cantineros have been keeping this Cuban custom alive. In the same spirit, Havana Club contributes and honours this great national tradition with its very own prestigious annual gathering.
Last March, for the 8th edition of the Havana Club’s Grand Prix, some of the world's top bartenders and most respected judges travelled to Havana, which is a city that the rum-expert Ian Burrell describes as the 'Mecca of Rum'. As he says in the filmed footage of the competition, "I feel like every bartender needs to make that journey to Cuba, to come see all the old established places where the daiquiri and the mojito were popularized."
Just think about La Bodeguita Del Media, La Floridita and many other prestigious bars where, for generations after generations, cantineros have been keeping this Cuban custom alive. In the same spirit, Havana Club contributes and honours this great national tradition with its very own prestigious annual gathering.
Guillaume de Rubrouck's Route Across Asia
Louis IX, King of France
The Timeline
Abu Musa Jabir ibn Hayyan, Inventor of the Alembic
Gegam, Maestro Coctelero
Academia Havana Club 3 Años: Great Bartenders of Tomorrow
During the past decade in nearly every domain of the arts such as music, dance, and cuisine there has been an explosion of contests and competitions to choose the next generation of great stars. Since bartenders can nowadays be considered as artists, it was only a matter of time before they set up their own talent scout competition and that’s exactly what happened in Spain with Academia Havana Club 3 Años.
During five days, from 22nd to 26th November, eight contestants were selected to represent equal regions of Spainand gathered in a hotel in Madrid to attend a series of courses hosted by some of the greatest bartenders and drinks specialists of the world.
On the list were drinks innovator Tony Conigliaro who ran a class with Meimi Sanchez on understanding taste and flavour. Ian Burrell showed the contestants the great variety of the rums of the world. Andrew Nicholls examined the decisive factors that drive our drinking habits in a class called “Subconscious drinks". Esther Medina, a true example of an internationally successful Spanish bartender guided everyone to the history, innovations and techniques of London bartending and Michael Menegos, director of the Academia, gave a master class on classic Cuban cocktails with Meimi Sanchez, the influential ambassador of Havana Club to the UK.
Four professionals who work in Spain excelling in their fields contributed to this week of learning: the legendary Juanjo Gonzalez unfolded the rich history of Spanish bartending, also tracing its links and influences to the art of Cuban cantineros, chef David Marsal gave a consummate lecture on fruit and vegetables, Denis Barela ran two intense workshops on flairtending and Giuseppe Santamaria, finalist of the Havana Club Grand Prix 2010 amazed everyone with his techniques and knowledge revealing to the participants the ingenious way to compete at cocktail challenges.
The whole event was filmed throughout the day and its most important parts were projected on the especially dedicated website and through social media.
As in every true competition, the contestants had to show their skills during the final day of the event. Thanks to the votes from numerous Academia Facebook fans and the jury’s own deliberation, a winner has been selected: Gegam Ghazaryan, 29 years old, from Elche in the southeast of Spain, is the first Maestro Coctelero of the Academia Havana Club 3 Años.
Keep an eye on this one: he’ll most certainly become one of tomorrow’s great cocktail masters.
During five days, from 22nd to 26th November, eight contestants were selected to represent equal regions of Spainand gathered in a hotel in Madrid to attend a series of courses hosted by some of the greatest bartenders and drinks specialists of the world.
On the list were drinks innovator Tony Conigliaro who ran a class with Meimi Sanchez on understanding taste and flavour. Ian Burrell showed the contestants the great variety of the rums of the world. Andrew Nicholls examined the decisive factors that drive our drinking habits in a class called “Subconscious drinks". Esther Medina, a true example of an internationally successful Spanish bartender guided everyone to the history, innovations and techniques of London bartending and Michael Menegos, director of the Academia, gave a master class on classic Cuban cocktails with Meimi Sanchez, the influential ambassador of Havana Club to the UK.
Four professionals who work in Spain excelling in their fields contributed to this week of learning: the legendary Juanjo Gonzalez unfolded the rich history of Spanish bartending, also tracing its links and influences to the art of Cuban cantineros, chef David Marsal gave a consummate lecture on fruit and vegetables, Denis Barela ran two intense workshops on flairtending and Giuseppe Santamaria, finalist of the Havana Club Grand Prix 2010 amazed everyone with his techniques and knowledge revealing to the participants the ingenious way to compete at cocktail challenges.
The whole event was filmed throughout the day and its most important parts were projected on the especially dedicated website and through social media.
As in every true competition, the contestants had to show their skills during the final day of the event. Thanks to the votes from numerous Academia Facebook fans and the jury’s own deliberation, a winner has been selected: Gegam Ghazaryan, 29 years old, from Elche in the southeast of Spain, is the first Maestro Coctelero of the Academia Havana Club 3 Años.
Keep an eye on this one: he’ll most certainly become one of tomorrow’s great cocktail masters.
Convocatoria Academia Havana Club 3 Años
Fiesta Final
Nothing Compares To Havana: Life Is To Whistle
Here’s an interesting fact: whistling is one of the key characteristics that gives Cuban music its authentic sound. That’s why Havana International has chosen to use whistling as the main navigation tool of their brand new website dedicated to the Cuban way of life: Nothing Compares To Havana.
The entire website revolves around the concept of whistling. The first section, “Whistle with your Keyboard”, offers a very simple and entertaining game. In order to watch a selection of videos illustrating the unique atmosphere of Havana, you have to follow a melody by hitting the keys of your keyboard when prompted. If you get it right you’ll get to see what a kitchen quartet sounds like or what a Cuban driving lesson looks like!
In the second section, “Whistle with your microphone”, you’ll be able to navigate amongst another series of videos by whistling in front of your computer. You’ll see that the website is able to identify a true and clear whistle from a half-hearted one: it works a million times better once you've mastered the art!
Finally, the third part of Nothing Compares... which may well be the funniest of all. Still using your microphone, you can create your very own whistling game and then share it with your friends online through Facebook, Twitter or by email.
The only loophole in this charming and funny website is that you may well end up whistling all day long! Not everyone's cup of tea but we advise you to give it a go. So, get ready and, above all, get practicing!
The entire website revolves around the concept of whistling. The first section, “Whistle with your Keyboard”, offers a very simple and entertaining game. In order to watch a selection of videos illustrating the unique atmosphere of Havana, you have to follow a melody by hitting the keys of your keyboard when prompted. If you get it right you’ll get to see what a kitchen quartet sounds like or what a Cuban driving lesson looks like!
In the second section, “Whistle with your microphone”, you’ll be able to navigate amongst another series of videos by whistling in front of your computer. You’ll see that the website is able to identify a true and clear whistle from a half-hearted one: it works a million times better once you've mastered the art!
Finally, the third part of Nothing Compares... which may well be the funniest of all. Still using your microphone, you can create your very own whistling game and then share it with your friends online through Facebook, Twitter or by email.
The only loophole in this charming and funny website is that you may well end up whistling all day long! Not everyone's cup of tea but we advise you to give it a go. So, get ready and, above all, get practicing!
Win an all-inclusive trip to Havana
Hola Habaneros! I’m sure some of you would love to compete in the Havana Club Cocktail Grand Prix in June. Guess what? Havana Club is giving away 2 wildcards together with an all-inclusive trip to Havana in June.
To compete, just follow this link: http://www.facebook.com/pages/Havana-Club-Grand-Prix/187187321342909?sk=app_217318128340333
Good Luck!
To compete, just follow this link: http://www.facebook.com/pages/Havana-Club-Grand-Prix/187187321342909?sk=app_217318128340333
Good Luck!
The Origin of Cocktail: A bit of history (And big question marks)
Like Rock n’ Roll, Hot-Dogs or Curling, the origins of the Cocktail are subject of debate.
The definition of the word first came up in an editorial published in The Balance and Columbian Repository, printed in Hudson, New York. It read: “A Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters.”
Nevertheless, there are probably as many alleged stories about the origins of the word 'cocktail' as there are cocktail recipes known to man.
Some say that the word comes from an apothecary in New Orleans, who used to serve a mix of brandy, sugar, and bitters in an egg-cup (“coquetier” in French).
An evocative origin of the word comes from “Cock-Ale”, a mixture of spirits fed to fighting cocks in the 18th century.
Another story claims that an American barkeeper in a harbor had a ceramic container in the form of a rooster. Every evening penniless customers would, for a cheap price, come and help themselves to the mixture of the leftover drinks that had been poured in the cock.
There are so many myths and legends about cocktails that you might want to have a go at studying archeology before doing your research on who invented the Daiquiri or the Mojito.
Here’s some essential readings you will need in order to dive into the centuries-old world of mixed drinks:
The Bartender’s Guide: How to Mix Drinks or The Bon Vivant’s Companion – Jerry Thomas (1862)
Bartender Manual - Harry Johnson (1934)
The Fine Art of Mixing Drinks - David A. Embury (1948 )
The Joy of Mixology – Gary Regan (2003)
Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them – Ted Haigh (2009)
The definition of the word first came up in an editorial published in The Balance and Columbian Repository, printed in Hudson, New York. It read: “A Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters.”
Nevertheless, there are probably as many alleged stories about the origins of the word 'cocktail' as there are cocktail recipes known to man.
Some say that the word comes from an apothecary in New Orleans, who used to serve a mix of brandy, sugar, and bitters in an egg-cup (“coquetier” in French).
An evocative origin of the word comes from “Cock-Ale”, a mixture of spirits fed to fighting cocks in the 18th century.
Another story claims that an American barkeeper in a harbor had a ceramic container in the form of a rooster. Every evening penniless customers would, for a cheap price, come and help themselves to the mixture of the leftover drinks that had been poured in the cock.
There are so many myths and legends about cocktails that you might want to have a go at studying archeology before doing your research on who invented the Daiquiri or the Mojito.
Here’s some essential readings you will need in order to dive into the centuries-old world of mixed drinks:
The Bartender’s Guide: How to Mix Drinks or The Bon Vivant’s Companion – Jerry Thomas (1862)
Bartender Manual - Harry Johnson (1934)
The Fine Art of Mixing Drinks - David A. Embury (1948 )
The Joy of Mixology – Gary Regan (2003)
Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them – Ted Haigh (2009)
Survival Kit: Jamie Chesher – Australia
1 Leather doctor's bag to carry everything safely in
4 sets of tin-on-tin shakers
2 crystal handmade Japanese mixing glasses
2 handmade Japanese bar spoons
2 double-springed hawthorn strainers
2 julep strainers
Fine strainers
My lucky jigger
A good sharp knife
A sturdy muddler
A set of tongs for handling my garnishes and some vintage glassware to put my drinks in!
4 sets of tin-on-tin shakers
2 crystal handmade Japanese mixing glasses
2 handmade Japanese bar spoons
2 double-springed hawthorn strainers
2 julep strainers
Fine strainers
My lucky jigger
A good sharp knife
A sturdy muddler
A set of tongs for handling my garnishes and some vintage glassware to put my drinks in!
Robert Hess
Income Tax Cocktail
The 15th April last year probably sent Aspirin sales soaring in the US, it being the last day of the year for American citizens to fill out their tax return forms. God knows that in these economic times the "Tax Day" must be the least eagerly awaited date in the entire 2010 calendar.
In order to sweeten the pill, Robert Hess, American co-founder of the Museum of the American Cocktail, conjured up for us a little concoction presented as a "cure for your income taxes": the Income Tax Cocktail!
Recipe:
1 1/4 oz gin
3/4 oz orange juice
1/4 oz dry vermouth
1/4 oz sweet vermouth
Dash Angostura Aromatic Bitters
Shake with ice
Strain into a cocktail glass
In order to sweeten the pill, Robert Hess, American co-founder of the Museum of the American Cocktail, conjured up for us a little concoction presented as a "cure for your income taxes": the Income Tax Cocktail!
Recipe:
1 1/4 oz gin
3/4 oz orange juice
1/4 oz dry vermouth
1/4 oz sweet vermouth
Dash Angostura Aromatic Bitters
Shake with ice
Strain into a cocktail glass
Income Tax Cocktail
A recognition of my creativity and style
When you ask Giuseppe what makes a good bartender, he sums it up in two lines: "I think that a good bartender is someone with all the passion, a deep knowledge of its work, and who always has an open mind."
Meet Grand Prix finalist Giuseppe Santamaria. Originally from Italia, he represented Spain for the country's first participation to the competition this year. Located in Barcelona, he works at Valuart and won 3rd place at the Grand Prix.
Career
"I graduated in Catering in my old Italian town Catering School. I always had a passion for Bartending, and this was the main reason why I moved to London, where my real bartending career started. I discovered a whole new world, a new drinking culture. I was no longer a waiter but a bartender. I first started back in 1999 and kept on moving forward learning from some of the London's very best bartenders and mixologysts.
Experience at the Grand Prix
"For me, it was important to be one of the four finalists, as it is a reward for the quality of my job, in a very high competitive environment, with other prominent professionals. It is a recognition of my creativity and style. I can see that what I like, reaches people’s hearts. I like people to enjoy what I do, because I do it for them, for the clients. The level of the other competitors was very high, so I think that the jury must have had a really hard work. So, I feel proud that my cocktail could stand out and catch their attention. It was a great boost to my self-confidence. It made me think that I had to keep working hard and not to stop looking for new techniques and challenges, and being creative in my job."
The Competition
"The most difficult part was the back station preparation. The organization of the event was more than excellent, but the lack of some bar back tools in Cuba made it more difficult to prepare everything. Like with the ice, for example. They were small pieces and they melted quickly. There was no running water, after a certain time. The hot weather affected to some of the ingredients. If you broke a glass or something, there wasn’t much around to find a last-minute solution."
Survival Kit:
I brought my vintage glass for the “Black Star” cocktail and all my daily working set, including a wine decanter, that I used to prepare the “Havana Noble” cocktail.
Anecdotes from behing the scene
"During the plane journey, my vintage glass got broken and I had to look for another one to substitute it. I had to made a little search and I finally managed to find something similar to what I needed, to use in the competition. Also, during the Final, I filled the glass with crushed ice, but when I throw the ice away, I realized that the ice had made the glass dirty. The ice must have had something in it, so I had to wash the glass again."
Meet Grand Prix finalist Giuseppe Santamaria. Originally from Italia, he represented Spain for the country's first participation to the competition this year. Located in Barcelona, he works at Valuart and won 3rd place at the Grand Prix.
Career
"I graduated in Catering in my old Italian town Catering School. I always had a passion for Bartending, and this was the main reason why I moved to London, where my real bartending career started. I discovered a whole new world, a new drinking culture. I was no longer a waiter but a bartender. I first started back in 1999 and kept on moving forward learning from some of the London's very best bartenders and mixologysts.
Experience at the Grand Prix
"For me, it was important to be one of the four finalists, as it is a reward for the quality of my job, in a very high competitive environment, with other prominent professionals. It is a recognition of my creativity and style. I can see that what I like, reaches people’s hearts. I like people to enjoy what I do, because I do it for them, for the clients. The level of the other competitors was very high, so I think that the jury must have had a really hard work. So, I feel proud that my cocktail could stand out and catch their attention. It was a great boost to my self-confidence. It made me think that I had to keep working hard and not to stop looking for new techniques and challenges, and being creative in my job."
The Competition
"The most difficult part was the back station preparation. The organization of the event was more than excellent, but the lack of some bar back tools in Cuba made it more difficult to prepare everything. Like with the ice, for example. They were small pieces and they melted quickly. There was no running water, after a certain time. The hot weather affected to some of the ingredients. If you broke a glass or something, there wasn’t much around to find a last-minute solution."
Survival Kit:
I brought my vintage glass for the “Black Star” cocktail and all my daily working set, including a wine decanter, that I used to prepare the “Havana Noble” cocktail.
Anecdotes from behing the scene
"During the plane journey, my vintage glass got broken and I had to look for another one to substitute it. I had to made a little search and I finally managed to find something similar to what I needed, to use in the competition. Also, during the Final, I filled the glass with crushed ice, but when I throw the ice away, I realized that the ice had made the glass dirty. The ice must have had something in it, so I had to wash the glass again."
All mixologists are bartenders, but not all bartenders are mixologists
In 2003, our favouvorite cocktailian, Gary Regan, an English native who was put behind a bar at the age of 14 by his parents and now lives just outside of the Big Apple, wrote "The Joy of Mixology". He soon regretted the title he had given to his bartender bible, claiming that he preferred that the people "we understand as being Mixologists, should really be called Cocktailians".
Now this may seem a little nerdy but it brings us to the question of the difference between mixology (which can be simply explained as the study and skill of preparing mixed drinks), and bartending, when you know that both terms have come to be used synonymously.
For Michael Menegos, the explanation is pretty simple: "in the same way that Gary Regan felt that the title of his book was a little reductive, "the term 'mixology' has been very overused; it means a lot and doesn't mean anything. A mixologist is indeed someone who is an expert at making drinks and who knows everything behind the process, such as the history, a person who travels a lot to find out about the drinks’ origins. But most of all he has to understand the importance of being a good host. All mixologists are bartenders, but not all bartenders are mixologists. The term mixology was coined in the early 20th century but has been mistranslated and it's now being excessively used as an honorary term."
And he concludes, “I hear things like, "this guy is not only a bartender, he is also a mixologist". I say this is nonsense! No, we are bartenders. That's it, and that encapsulates everything."
Gary Regan's website here.
Dial Del Barman
Being so busy launching this blog and getting prepared for the Grand Prix, we didn’t get a chance to talk about our National Day: el Dia del Barman.
Did I say "our"?
Well, it is an Argentinian concept.
Some 70 years ago, the first Spanish-speaking bar trade magazine, The Barman, (founded in 1936) organised a dinner during which a group of bartenders from Buenos Aires decided to create the AMBA (Association Mutual Barmen Argentinos). By 1947, the association had become established and moved into a building in the East Buenos Aires neighborhood of San Cristobal.
Around the same time, a bartender called James Policastro, who also used to go by the moniker of Pichin, competed in a local radio contest and won himself not only free ticket to Bern, Switzerland but also an invitation to participate in the International Bartenders Association Competition.
To make a long story short, the Argentinean ended up winning first prize, which he attributed to the AMBA, and subsequently persuaded his fellow bartenders to join the IBA. So thanks to Pinchin, in 1956, Argentina became the first country outside of Europe to join the ranks of the International Bartenders Association.
We say cheers to you Pichin, and Happy Bartender's Day!
Did I say "our"?
Well, it is an Argentinian concept.
Some 70 years ago, the first Spanish-speaking bar trade magazine, The Barman, (founded in 1936) organised a dinner during which a group of bartenders from Buenos Aires decided to create the AMBA (Association Mutual Barmen Argentinos). By 1947, the association had become established and moved into a building in the East Buenos Aires neighborhood of San Cristobal.
Around the same time, a bartender called James Policastro, who also used to go by the moniker of Pichin, competed in a local radio contest and won himself not only free ticket to Bern, Switzerland but also an invitation to participate in the International Bartenders Association Competition.
To make a long story short, the Argentinean ended up winning first prize, which he attributed to the AMBA, and subsequently persuaded his fellow bartenders to join the IBA. So thanks to Pinchin, in 1956, Argentina became the first country outside of Europe to join the ranks of the International Bartenders Association.
We say cheers to you Pichin, and Happy Bartender's Day!
Valuart Bar in Barcelona, Spain
Bar Convent Berlin 2010
Valuart venue - Barcelona
From Giuseppe Santamaria
Valuart is a multi-functional venue with a cocktail bar on the ground floor, and a restaurant at the basement, that magically converts into a cutting edge club at night.
V&A (Valor y Arte) opened its doors on February 2009 in one of the most exclusive districts, headquarters of the “beautiful people”. Ultra-stylish décor put V&A in carrer Tuset into a league of its own. As you walk in you find yourself like in an enchanting purple and platinum silver theatre of avant-garde lines, with a baroque flair. In the centre of the room, there is a black island bar where you can watch the bartender to prepare your selected drink, adding always a personal touch. V&A is one the most popular cocktail clubs in the city and you are very likely to find yourself having a drink next to a TV celebrity or a famous Barça football player, but most significant than this, it is a point of reference for the international community of bartenders and catering professionals from Barcelona and other Spanish cities, that come to visit us to share experiences. We have created a menu that offers a wide variety of cocktails to satisfy our clients’ taste and that is being constantly reviewed to reflect the latest tendencies.
Valuart is a multi-functional venue with a cocktail bar on the ground floor, and a restaurant at the basement, that magically converts into a cutting edge club at night.
V&A (Valor y Arte) opened its doors on February 2009 in one of the most exclusive districts, headquarters of the “beautiful people”. Ultra-stylish décor put V&A in carrer Tuset into a league of its own. As you walk in you find yourself like in an enchanting purple and platinum silver theatre of avant-garde lines, with a baroque flair. In the centre of the room, there is a black island bar where you can watch the bartender to prepare your selected drink, adding always a personal touch. V&A is one the most popular cocktail clubs in the city and you are very likely to find yourself having a drink next to a TV celebrity or a famous Barça football player, but most significant than this, it is a point of reference for the international community of bartenders and catering professionals from Barcelona and other Spanish cities, that come to visit us to share experiences. We have created a menu that offers a wide variety of cocktails to satisfy our clients’ taste and that is being constantly reviewed to reflect the latest tendencies.
Valuart Bar in Barcelona, Spain
Valuart
Guiseppe's Recipe @ Havana Club Grand Prix
I think that I am quite good at these three aspects of bartending: preparing the drink, hosting the guests and knowledge of the techniques, but, probably my major asset is hosting people, welcoming guests and making them feel happy and comfortable. I like the show of preparing the drink, adding a personal little touch, so clients can enjoy it even before they drink it. I like to find the right balance for each drink.
The drinks that I like the most to prepare are the Sours, in general, because they can be enjoyed by both women and men, because you can prepare them with your own choice of base distilled or liquor (whisky, gin, rum, etc.) and because they are a mix of the three main flavors: sweet, sour and bitter.
This is the cocktail I created at the competition, with the ingredients given in a secret bag, at the Final.
“EL CANTINERO”
Ingredients
40 ml. Havana Club 3 Añejo 3 años
20 ml. Lillet Liquor 10 ml. Falernum Liquor
12,5 ml. Sugar gomme
3 fresh wedges of Lime
2 fresh Pineapple wedges
3 drops of Orange bitter
Method
Smash the lime and pineapple with the sugar gomme in a mixing glass. Pour all the other ingredients in the glass and shake vigorously. Double strain in chilled it cocktail glass and garnish with the lime zest.
Comments
This recipe was created for the 2010 Havana Club Grand Prix and it is a version of the classical Cuban cocktail “Chaparra”, with some fresh fruit notes and a spicy touch.
The drinks that I like the most to prepare are the Sours, in general, because they can be enjoyed by both women and men, because you can prepare them with your own choice of base distilled or liquor (whisky, gin, rum, etc.) and because they are a mix of the three main flavors: sweet, sour and bitter.
This is the cocktail I created at the competition, with the ingredients given in a secret bag, at the Final.
“EL CANTINERO”
Ingredients
40 ml. Havana Club 3 Añejo 3 años
20 ml. Lillet Liquor 10 ml. Falernum Liquor
12,5 ml. Sugar gomme
3 fresh wedges of Lime
2 fresh Pineapple wedges
3 drops of Orange bitter
Method
Smash the lime and pineapple with the sugar gomme in a mixing glass. Pour all the other ingredients in the glass and shake vigorously. Double strain in chilled it cocktail glass and garnish with the lime zest.
Comments
This recipe was created for the 2010 Havana Club Grand Prix and it is a version of the classical Cuban cocktail “Chaparra”, with some fresh fruit notes and a spicy touch.
Ian Burrell
The Rum Revolution starts now
Earlier this month, during the fourth edition of Ian Burrell’s UK RumFest, the very first Golden Rum Barrels Awards was launched.
This unique competition is a small revolution: until now, there has been no internationally recognized award for those who work on a daily basis to produce rums of the highest possible quality.
A jury formed by a group of first class international rum aficionados tested each of the nominees' beverages which were selected to run for gold. Our dear friend Jeff “Beachbum” Berry was one of the judges. We saw him in action during the Havana Club Grand Prix, and it must be said that he truly is one serious examiner! Dispatched amongst more than twenty categories including “Best White Rum”, “Best Solera Rum” and “Best Rum Packaging”, the names of the winning bottles were revealed to the international community on October 16th. You will find the full list here: http://rumconnection.com/uncategorized/winner-3/
This unique competition is a small revolution: until now, there has been no internationally recognized award for those who work on a daily basis to produce rums of the highest possible quality.
A jury formed by a group of first class international rum aficionados tested each of the nominees' beverages which were selected to run for gold. Our dear friend Jeff “Beachbum” Berry was one of the judges. We saw him in action during the Havana Club Grand Prix, and it must be said that he truly is one serious examiner! Dispatched amongst more than twenty categories including “Best White Rum”, “Best Solera Rum” and “Best Rum Packaging”, the names of the winning bottles were revealed to the international community on October 16th. You will find the full list here: http://rumconnection.com/uncategorized/winner-3/
Havana Club cocktail recipe...
Jerry Thomas
La Bodeguita del Medio: Mojito's emblematic place
For people like us, the name « Bodeguita del Medio » is the synonym for one of our most beloved cocktails: the Mojito. Not only is this Cuban bar in La Havana the birthplace of this delicious beverage, but it also serves one of the greatest mojitos we’ve ever had the chance to sip on.
Local promoter Angel Martinez created La Bodeguita del Medio in 1942, originally naming it Casa Martinez. Thought up as a grocery store and restaurant, the place soon became famous for its unique drink, the Mojito, and the delicious food prepared by chef Silvia “La China” Torres, and therefore soon became a proper bar and restaurant.
Quickly, Casa Martinez was the center of Havana’s cultural effervescence. Musicians, artists, writers, journalists, all the Cuban intelligentsia of the late 1940’s met there. Felito Ayon, a charismatic editor and one of the most active members of Havana’s avant-garde, was one of the regulars. He was the person who made the bar popular amongst the artistic community. As Casa Martinez was – and still is – situated right in the middle of a street, Ayon used to send his friends to “the Bodeguita in the middle”. As people started using the name, Angel Martinez changed Casa Martinez to La Bodeguita Del Medio.
A lot of celebrities have visited this place from Salvador Allende, Pablo Neruda and Gabriel Garcia Marquez, to Nat King Cole and Marlene Dietrich. But the most famous regular by far was certainly Ernest Hemingway. The great writer left his imprint on the place; if you step by La Bodeguita, you’ll see a little note, hanged on the wall, on which Hemingway wrote: “My Mojito in La Bodeguita, My Daiquiri in El Floridita”.
If you want to take a little tour inside the place, it’s now possible within a few clicks: just go to the website Havana dedicated to the bar and take a look! There, you’ll learn everything about the history of the place, and you’ll be given all the secrets to making a great Mojito. If you have a smartphone, feel free to check the Mojito app specially designed by Havana to give you the full experience of this fabulous cocktail.
Today, the bar is still one of the most popular places in Cuba, and it intends to stay this way--their drinks have never been so good!
Photos by Ricardo Meza, Martin Abegglen and Derek Blackadder.
Local promoter Angel Martinez created La Bodeguita del Medio in 1942, originally naming it Casa Martinez. Thought up as a grocery store and restaurant, the place soon became famous for its unique drink, the Mojito, and the delicious food prepared by chef Silvia “La China” Torres, and therefore soon became a proper bar and restaurant.
Quickly, Casa Martinez was the center of Havana’s cultural effervescence. Musicians, artists, writers, journalists, all the Cuban intelligentsia of the late 1940’s met there. Felito Ayon, a charismatic editor and one of the most active members of Havana’s avant-garde, was one of the regulars. He was the person who made the bar popular amongst the artistic community. As Casa Martinez was – and still is – situated right in the middle of a street, Ayon used to send his friends to “the Bodeguita in the middle”. As people started using the name, Angel Martinez changed Casa Martinez to La Bodeguita Del Medio.
A lot of celebrities have visited this place from Salvador Allende, Pablo Neruda and Gabriel Garcia Marquez, to Nat King Cole and Marlene Dietrich. But the most famous regular by far was certainly Ernest Hemingway. The great writer left his imprint on the place; if you step by La Bodeguita, you’ll see a little note, hanged on the wall, on which Hemingway wrote: “My Mojito in La Bodeguita, My Daiquiri in El Floridita”.
If you want to take a little tour inside the place, it’s now possible within a few clicks: just go to the website Havana dedicated to the bar and take a look! There, you’ll learn everything about the history of the place, and you’ll be given all the secrets to making a great Mojito. If you have a smartphone, feel free to check the Mojito app specially designed by Havana to give you the full experience of this fabulous cocktail.
Today, the bar is still one of the most popular places in Cuba, and it intends to stay this way--their drinks have never been so good!
Photos by Ricardo Meza, Martin Abegglen and Derek Blackadder.
Gegam Ghazaryan: 2010 Maestro Coctelero
Four Seasons George-V
James Policastro aka Pichin
Four Seasons George-V: The Challenge of Luxury
We know you, secret admirers of luxurious drinks, always on the lookout for a new discovery in the less explored world of top-end bars. Unfortunately, hotel bars, even if the word hotel itself is a synonym for luxury and style, can sometimes leave much to be desired. Of course, exceptions exist, and that’s where things become much more interesting. We’ve decided to highlight some of the greatest hotel bars in the world, starting with a tour of the famed George-V bar at the Four Seasons Paris.
Built in 1928 by André Terrail, owner of the world-famous restaurant La Tour d’Argent, the Four Seasons George-V Hotel is one of the most prestigious hotels on the planet. The bar is a feast for the eye: beautiful antique furniture, soft lighting, an atmosphere that makes you want to linger for hours imagining nightlife in 1930’s-era Paris. The bar crew are really welcoming and friendly, lead by Gildas Lambert, 33, who’s been working at the George-V as Bar Intendant for the past seven years. This smiley young man almost didn’t get into bartending at all. “After high school, I started a career as a professional skateboarder”, he recalls. As he realized that this part of his life would only be brief and might well be full of injuries, he decided to keep searching. “I was working at an organic grocery store, and one of our regular customers told me that her husband might have a job for me. She told me that he had a restaurant, and I ended up working at the Intercontinental Hotel (now the Westin). He gave me a chance to work, I started at the bar and I fell in love with it!”
Working in the world of luxury, with customers “that are very aware and well informed about cocktails” is a constant challenge. That’s the reason why the George-V’s bar menu changes frequently. Every six months, half of the menu disappears and his replaced by a whole new selection of homemade cocktails. “We choose a theme – right now, it’s Japan – and we create a series of cocktails based on it”, he explains. A small part of the menu evolves on a daily basis with cocktails based on rare products. The day we stopped by the bar, the menu offered vodka infused with Iranian caviar (230€ for 5cl!). “If we sell everything today, it will change tomorrow,” Gildas says. Even if the menu is exclusively built around exotic creations it doesn’t mean that the bar crew can’t serve you a properly made classic drink. “A few years ago, we made a study and realized that we’re able to do between 300 and 400 cocktails”. Some of them have been created with the help of famous customers. The Pink Pearl, for example, was invented by Kylie Minogue, with a little help from Gildas. It’s a sweet cocktail made of vodka, fresh lime juice, cranberry juice, yellow Chartreuse and crème de pêche.
For this time of the year, Gildas recommends a hot cocktail. He confides us that he and his team are working on a rum-based drink infused with pineapple. It hasn’t been named yet, but we’ll sure give it a try as soon as it hits the menu. And should they choose Havana Club as its base, we won’t argue…
Photos courtesy of Four Seasons / Used with permission
Built in 1928 by André Terrail, owner of the world-famous restaurant La Tour d’Argent, the Four Seasons George-V Hotel is one of the most prestigious hotels on the planet. The bar is a feast for the eye: beautiful antique furniture, soft lighting, an atmosphere that makes you want to linger for hours imagining nightlife in 1930’s-era Paris. The bar crew are really welcoming and friendly, lead by Gildas Lambert, 33, who’s been working at the George-V as Bar Intendant for the past seven years. This smiley young man almost didn’t get into bartending at all. “After high school, I started a career as a professional skateboarder”, he recalls. As he realized that this part of his life would only be brief and might well be full of injuries, he decided to keep searching. “I was working at an organic grocery store, and one of our regular customers told me that her husband might have a job for me. She told me that he had a restaurant, and I ended up working at the Intercontinental Hotel (now the Westin). He gave me a chance to work, I started at the bar and I fell in love with it!”
Working in the world of luxury, with customers “that are very aware and well informed about cocktails” is a constant challenge. That’s the reason why the George-V’s bar menu changes frequently. Every six months, half of the menu disappears and his replaced by a whole new selection of homemade cocktails. “We choose a theme – right now, it’s Japan – and we create a series of cocktails based on it”, he explains. A small part of the menu evolves on a daily basis with cocktails based on rare products. The day we stopped by the bar, the menu offered vodka infused with Iranian caviar (230€ for 5cl!). “If we sell everything today, it will change tomorrow,” Gildas says. Even if the menu is exclusively built around exotic creations it doesn’t mean that the bar crew can’t serve you a properly made classic drink. “A few years ago, we made a study and realized that we’re able to do between 300 and 400 cocktails”. Some of them have been created with the help of famous customers. The Pink Pearl, for example, was invented by Kylie Minogue, with a little help from Gildas. It’s a sweet cocktail made of vodka, fresh lime juice, cranberry juice, yellow Chartreuse and crème de pêche.
For this time of the year, Gildas recommends a hot cocktail. He confides us that he and his team are working on a rum-based drink infused with pineapple. It hasn’t been named yet, but we’ll sure give it a try as soon as it hits the menu. And should they choose Havana Club as its base, we won’t argue…
Photos courtesy of Four Seasons / Used with permission
Julian Johansen – from Denmark
Copenhagen based Julian Johansen is a resident bartender at the Ruby. He always wanted to have a bar “since the age of 14", he says. "I had a late start. I was waitering at a wedding and the bartender didn't show up, so the guy getting married put me on and showed me what to do it. Later I learned he had rock bar and he hired me after putting me on the stick."
Your Story, Your bar
"But what really made me start out as a bartender was my very first Treacle Cocktail. I was sitting in a bar where Nick Kobbernagel was making cocktails, and he was telling me stories about bartending and he later became my boss at Ruby. He is a great friend and inspiration to me, a real mentor.
“Ruby is about serving quality cocktails for everyone interested, bartending is a craft and we continuously pursue the goal of making better cocktails. It’s a bar decorated as an apartment (living room) with cosy furniture and dimmed lights. We have a sub-level with special sipping spirits and old cocktail books. The philosophy is: classic drinking, forward thinking."
Your experience as a bartender
"The last thing I learnt was in Melbourne. I spent some time there, where I had to chance to work with Sebastian Reabur. He taught me a lot about how alcohol and ice interact.
“Every guest is different and keeping an open mind makes it easier to please them. I like to learn from different people so I try to have a humble approach and intrigue myself when I stumble upon something new. Currently, it’s still cold in Denmark, so I like to serve and make The Sazerac Cocktail. I'm a big fan of Rye whiskey, and this old Antoine Peychaud cocktail from 1836 in New Orleans is just amazing, especially with Rye whiskey. I also love my rum, and a well-made daiquiri is something I really love especially in the summer."
The Havana Club Grand Prix
"I was very nervous during the national competition and, at the time, quite new to the whole competition thing. I was up against some really amazing bartenders, but I worked my cocktail through many times before and was very happy getting on stage and doing it.
“This is now my second time on Cuba but my first Havana Grand Prix. The HGP for me is an amazing chance to see the level of top bartenders worldwide, and I will try to pick up as many tips and tricks as possible. Hopefully I will also take home a big trophy!
“It's important to get more focus on rums and also getting the professional bartenders back in the game. I think HGP helps both.
“I think the standard is very high, which is great, I hope the high level of bartending will make it a fantastic competition. I will have to sharpen my bartending senses and skills if I’m going to win.
“My chances are the same as everyone else’s. We have all worked hard on this and I will bring some fantastic cocktails to Cuba!"
Your Story, Your bar
"But what really made me start out as a bartender was my very first Treacle Cocktail. I was sitting in a bar where Nick Kobbernagel was making cocktails, and he was telling me stories about bartending and he later became my boss at Ruby. He is a great friend and inspiration to me, a real mentor.
“Ruby is about serving quality cocktails for everyone interested, bartending is a craft and we continuously pursue the goal of making better cocktails. It’s a bar decorated as an apartment (living room) with cosy furniture and dimmed lights. We have a sub-level with special sipping spirits and old cocktail books. The philosophy is: classic drinking, forward thinking."
Your experience as a bartender
"The last thing I learnt was in Melbourne. I spent some time there, where I had to chance to work with Sebastian Reabur. He taught me a lot about how alcohol and ice interact.
“Every guest is different and keeping an open mind makes it easier to please them. I like to learn from different people so I try to have a humble approach and intrigue myself when I stumble upon something new. Currently, it’s still cold in Denmark, so I like to serve and make The Sazerac Cocktail. I'm a big fan of Rye whiskey, and this old Antoine Peychaud cocktail from 1836 in New Orleans is just amazing, especially with Rye whiskey. I also love my rum, and a well-made daiquiri is something I really love especially in the summer."
The Havana Club Grand Prix
"I was very nervous during the national competition and, at the time, quite new to the whole competition thing. I was up against some really amazing bartenders, but I worked my cocktail through many times before and was very happy getting on stage and doing it.
“This is now my second time on Cuba but my first Havana Grand Prix. The HGP for me is an amazing chance to see the level of top bartenders worldwide, and I will try to pick up as many tips and tricks as possible. Hopefully I will also take home a big trophy!
“It's important to get more focus on rums and also getting the professional bartenders back in the game. I think HGP helps both.
“I think the standard is very high, which is great, I hope the high level of bartending will make it a fantastic competition. I will have to sharpen my bartending senses and skills if I’m going to win.
“My chances are the same as everyone else’s. We have all worked hard on this and I will bring some fantastic cocktails to Cuba!"
Gildas Lambert
Dave Broom:
Writer Dave Broom is the author of articles, interviews and books specialising in spirits (Drink! Never Mind The Peanuts and Rum). He also trains bartenders both professional and amateur and acts as a judge in various competitions, notably in the Havana Club Grand Prix. We tried to worm a few things out of Dave in a quick interview, asking him about his vision of this year’s Grand Prix.
"It is for me the biggest competition, the most exciting, and one of the toughest as well. It's also a chance for the finest bartenders in the world to share, learn and enjoy one of the finest cities in the world and one of its greatest rums.
Asking him about the differences with the previous editions, Dave explains that there won't be a flairing competition in 2010, "but a concentration on making quality drinks and doing so without unnecessary rules about what colour your trousers are. This is now a competition in which the drink is the hero. It's a place where innovation, skill and flavour rule."
He continues, "I don't want to anticipate anything at this stage, I simply want to be excited and impressed on the day. So I have an open mind."
Dave Broom will be hosting a workshop on Friday 14th at Parque Central Torre. "I'll be pairing the Havana Club range with a selection of different Cuban chocolates. Rum & chocolate are natural partners but I'm aiming to go deeper into the matching process using the chocolate as a magic key to open up some of the secrets of each of the rums. There's a practical side as well: this is a sure-fire way of driving trade and generating interest in rum in bars."
David Broom won the Glenfiddich Drinks Writer of the Year Award twice, the Harper's Spirits Personality of the Year in 2009.
"It is for me the biggest competition, the most exciting, and one of the toughest as well. It's also a chance for the finest bartenders in the world to share, learn and enjoy one of the finest cities in the world and one of its greatest rums.
Asking him about the differences with the previous editions, Dave explains that there won't be a flairing competition in 2010, "but a concentration on making quality drinks and doing so without unnecessary rules about what colour your trousers are. This is now a competition in which the drink is the hero. It's a place where innovation, skill and flavour rule."
He continues, "I don't want to anticipate anything at this stage, I simply want to be excited and impressed on the day. So I have an open mind."
Dave Broom will be hosting a workshop on Friday 14th at Parque Central Torre. "I'll be pairing the Havana Club range with a selection of different Cuban chocolates. Rum & chocolate are natural partners but I'm aiming to go deeper into the matching process using the chocolate as a magic key to open up some of the secrets of each of the rums. There's a practical side as well: this is a sure-fire way of driving trade and generating interest in rum in bars."
David Broom won the Glenfiddich Drinks Writer of the Year Award twice, the Harper's Spirits Personality of the Year in 2009.
Gegam Ghazaryan: 2010 Maestro Coctelero
Meet Gegam Ghazaryan. This 29 year old is one of the new talents of the cocktail world. Last November, he won Acadamia Havana Club 3 Años and became the first official Maestro Coctelero of the competition. So, we thought we should ask the guy a few questions, in order to get to know him better…
Gegam was born in Armenia and had his first brush with professional bartending when he auditioned for a position in a “high-level cocktail restaurant in downtown Yerevan” when he was 18 to pay for his studies in biochemistry. But his first experience with mixology started much earlier.
“I was about four or five years old, and I used to go to my grandparents' house and pick up the cherry tree fruits. These cherries, I put them in a bottle with sugar and crushed them with the branch of the cherry tree. That’s how I made my first cocktail”, he recalled.
Ten years after his debut in Yerevan, Gegam, who now lives in the southeast of Spain (in Elche), joined the Academia Havana Club 3 Años. “A friend told me about the casting and we came together on the adventure. Honestly, Havana Club 3 Years has always been my favorite rum for cocktails such as the Daiquiri and Mojito. To take part in a contest, you first have to believe in the brand product”, he explains.
The best part of the experience, for him, was “the union of the great professionals worldwide who I have learnt from and met personally like Michael Menegos, Asbel Morales, Ian Burrell, Tony Conigliaro, Meimi Sanchez, Andrew Nicholls, Esther Medina, Giuseppe Santamaria, etc... It was a great pleasure to share those five unforgettable days with them, my teammates and the entire team”
The new Mastro Coctelero doesn’t intend to remain inactive after his victory. He told us how he couldn’t wait to “visit the Havana Club distillery and to be with the Maestros Roneros”. He also as plans for the future: “I would like take part in the Havana Club Grand Prix, one of the world's most prestigious competitions, as well as travel to see and explore new areas to apply in cocktails”. Get prepared, world, Gegam is coming!
Gegam was born in Armenia and had his first brush with professional bartending when he auditioned for a position in a “high-level cocktail restaurant in downtown Yerevan” when he was 18 to pay for his studies in biochemistry. But his first experience with mixology started much earlier.
“I was about four or five years old, and I used to go to my grandparents' house and pick up the cherry tree fruits. These cherries, I put them in a bottle with sugar and crushed them with the branch of the cherry tree. That’s how I made my first cocktail”, he recalled.
Ten years after his debut in Yerevan, Gegam, who now lives in the southeast of Spain (in Elche), joined the Academia Havana Club 3 Años. “A friend told me about the casting and we came together on the adventure. Honestly, Havana Club 3 Years has always been my favorite rum for cocktails such as the Daiquiri and Mojito. To take part in a contest, you first have to believe in the brand product”, he explains.
The best part of the experience, for him, was “the union of the great professionals worldwide who I have learnt from and met personally like Michael Menegos, Asbel Morales, Ian Burrell, Tony Conigliaro, Meimi Sanchez, Andrew Nicholls, Esther Medina, Giuseppe Santamaria, etc... It was a great pleasure to share those five unforgettable days with them, my teammates and the entire team”
The new Mastro Coctelero doesn’t intend to remain inactive after his victory. He told us how he couldn’t wait to “visit the Havana Club distillery and to be with the Maestros Roneros”. He also as plans for the future: “I would like take part in the Havana Club Grand Prix, one of the world's most prestigious competitions, as well as travel to see and explore new areas to apply in cocktails”. Get prepared, world, Gegam is coming!
Survival Kit: Michael Menegos
In a competition comparable to the Grand Prix where bartenders are given limitless freedom in order to present the best they have to offer. Hosts will arrive armed with innovative and often very personal equipment (vintage shakers, old fashioned glassware, etc). I recently saw a guy using a piece of sugar as a muddler which is fantastic.
Bartenders also use tools that express their personality such as someone carrying a 1930's glass shaper. It tells a lot; there is theatre in bartending.
The bartender functions as an entertainer and must attract people's attention. This theatrical aspect should have its place here; it's just up to bartenders to justify it. In a German competition I remember this Italian bartender who inarguably won due to his attention and focus. Everything he did was perfect. He did not try to overtake us.
In short: bring tools that will enable you and your drink look better.
Bartenders also use tools that express their personality such as someone carrying a 1930's glass shaper. It tells a lot; there is theatre in bartending.
The bartender functions as an entertainer and must attract people's attention. This theatrical aspect should have its place here; it's just up to bartenders to justify it. In a German competition I remember this Italian bartender who inarguably won due to his attention and focus. Everything he did was perfect. He did not try to overtake us.
In short: bring tools that will enable you and your drink look better.
George-V's bar
Gegam Ghazaryan: 2010 Maestro Coctelero
Amsterdam's Door 74
La Bodeguita's Mojito recipe
The original Cuban Mojito:
1. Add two teaspoons of sugar to a highball glass
2. Add the juice of half a lime
3. Add two sprigs of fresh mint
4. Pour two parts of sparkling water (9cL)
5. Muddle well
6. Pour one part of Havana Club 3 anos rum (4.5 cL)
7. Add 4 ice cubes
8. Stir well and Enjoy!
1. Add two teaspoons of sugar to a highball glass
2. Add the juice of half a lime
3. Add two sprigs of fresh mint
4. Pour two parts of sparkling water (9cL)
5. Muddle well
6. Pour one part of Havana Club 3 anos rum (4.5 cL)
7. Add 4 ice cubes
8. Stir well and Enjoy!
Academia Havana Club 3 Años
A good drink, even a relatively sweet one, should have balance.
We all know that the best way to enjoy a great drink is to have a place dedicated to it. Even the best Mojito of the world will have a different taste whether you’re surrounded by a loud crowd or sitting in a comfortable booth in a quiet and cozy environment. That’s exactly the reason why we strongly suggest that you visit Door 74, in Amsterdam. The city’s nightlife has an international reputation, but is it cocktail-friendly? Well, the answer is clearly ‘yes’, thanks largely to Door74.
First of all, let’s be clear about one thing: it’s quite the secret place. So, don’t expect to just ‘stop by’ as you would do in your everyday pub. You won’t be necessary allowed in, as the bar prefers that you make a reservation before coming in. A simple phone call or text message a few hours before your visit will do.
Once your reservation made, you’ll be able to enjoy the bar’s classic Prohibition-era interior design and, more importantly, its drinks, fixed by the charming crew led by the bar manager, Timo Janse. A former Economics student, Timo fell in love with the cocktail world by “sipping on an Amaretto sour on Queen’s Night”, the annual celebration of Queen Beatrix of the Netherland’s birthday, on April 30.
Timo is mainly responsible for the Door74’s greatest asset: its menu. As in every good cocktail bar, the menu changes on a regular basis, and features a lot of inventions. “Every season we make a new menu, with a totally new layout, design, drinks and text. Usually we put around 11 cocktails on it, all are our own creations”, Timo explains.
The drinks are always tasteful, balanced and above all, original. As Timo puts it: “Never make your drinks really sweet, even if the guest asks for it. A good drink, even a relatively sweet one, should have balance”. We couldn’t agree more.
Those homemade recipes can also be really surprising. “Last menu, we did a drink with Ben & Jerry’s ice cream, with the other ingredients lit on fire à la blazer. That was pretty weird”, Timo recalls. But, even if every season brings its novelties, past cocktails don’t disappear: the bar crew will be able to fix you one of their “old” drinks. And, of course, all the great classics that everybody loves are available.
So, if you have a chance to step by the beautiful and really fun city of Amsterdam, don’t forget to note down the phone number and address of Door74. It’s the key for the highlight of your journey. One last piece of advice: make sure to collect as many addresses as you can before visiting the city. Because, as Timo explains, even if Amsterdam is “a little village”, “if you know where to go there is something to do every night, but if you don't, you could be lost for the whole trip”.
First of all, let’s be clear about one thing: it’s quite the secret place. So, don’t expect to just ‘stop by’ as you would do in your everyday pub. You won’t be necessary allowed in, as the bar prefers that you make a reservation before coming in. A simple phone call or text message a few hours before your visit will do.
Once your reservation made, you’ll be able to enjoy the bar’s classic Prohibition-era interior design and, more importantly, its drinks, fixed by the charming crew led by the bar manager, Timo Janse. A former Economics student, Timo fell in love with the cocktail world by “sipping on an Amaretto sour on Queen’s Night”, the annual celebration of Queen Beatrix of the Netherland’s birthday, on April 30.
Timo is mainly responsible for the Door74’s greatest asset: its menu. As in every good cocktail bar, the menu changes on a regular basis, and features a lot of inventions. “Every season we make a new menu, with a totally new layout, design, drinks and text. Usually we put around 11 cocktails on it, all are our own creations”, Timo explains.
The drinks are always tasteful, balanced and above all, original. As Timo puts it: “Never make your drinks really sweet, even if the guest asks for it. A good drink, even a relatively sweet one, should have balance”. We couldn’t agree more.
Those homemade recipes can also be really surprising. “Last menu, we did a drink with Ben & Jerry’s ice cream, with the other ingredients lit on fire à la blazer. That was pretty weird”, Timo recalls. But, even if every season brings its novelties, past cocktails don’t disappear: the bar crew will be able to fix you one of their “old” drinks. And, of course, all the great classics that everybody loves are available.
So, if you have a chance to step by the beautiful and really fun city of Amsterdam, don’t forget to note down the phone number and address of Door74. It’s the key for the highlight of your journey. One last piece of advice: make sure to collect as many addresses as you can before visiting the city. Because, as Timo explains, even if Amsterdam is “a little village”, “if you know where to go there is something to do every night, but if you don't, you could be lost for the whole trip”.
Beachbum Berry's Tiki
Cocktail Apps: Our Reviews
Our last piece about Cocktail Nerd gave us some ideas! We thought that we could also test out some of the cocktail apps you can find online. So, here are the three candidates that we thought we should mention.
Beachbum Berry's Tiki
Beachbum Berry's Tiki
Timo Janse
Cocktail Nerd's Homepage
Beachbum Berry's Tiki
That one is our favorites so far. Of course, you could accuse us of being too kind to our friend Jeff “Beachbum” Berry, but we’ve got to face the facts: Tiki is the best cocktail app we have had the chance to test. Very elegant, yet funny in its design, the app’s great strength is the mind that designed it: not only did Jeff choose all the greatest recipes he knew, but he also included the ‘true’ tiki drinks, the ones invented by the most respected bartenders in history. Easy to use, the app allows you to browse amongst the 200 or so cocktails and organize them by “Type”, “Flavor”, “Base”, etc. Even if it’s a bit expensive ($3.99), the experience is totally worth it!
iShot Machine
iShot Machine
iShot Machine
iShot Machine
Unfortunately we found this app quite disappointing. Even though it is cheap (only $.99) and has some really well thought out features (like giving you the possibility to instantly email a recipe), the whole set up is kind of messy. Why in the world would anyone need more than 3000 cocktails recipes (many of them being variations of obscure and apparently ‘unfriendly’ drinks)? Within such a large database, finding something interesting becomes more than a challenge. The app as a whole isn’t really nice to look at, there aren’t any pictures of the drinks and it definitely isn’t suitable for people in search for high-class cocktails.
101 Cocktails
101 Cocktails
101 Cocktails
101 Cocktails
One word to describe this app: simplicity. As the names indicates, it only features 101 recipes. But, trust me, you don’t need any more than that. Very well designed and illustrated, the app is clearly dedicated to people in search of quick access to quality drinks. 101 Cocktails knows its classics by heart, and exists as a modern day version of the good ol’ recipe book you used to keep behind your bar. If you’re looking for some inspiration to fill your empty glass with, just shake your phone and wait for a random recipe to appear. For $1.99 only, this app is a must-have.
You never know, you might have to share it!
It’s amazing what you can find surfing around the web. Going from one blog to another, I found this funny French cocktail website, www.lescocktailsdejeff.com. Intrigued at first by the names of the cocktails featured on it (Whiskey-based "La Chope D’Eugène" meaning "Eugene's tankard", the Henri Pessar, the « Yara Lapidus »), I decided to get in touch with the man behind the website and ended up being invited to his place, right by the Champs Elysées in Paris.
Meet, Jean-François Da Silva, 36, owner of the Pub Elysées, Paris. Half Brazilian, half Corsican, Jean-François aka Jeff graduated from a hotel management school and got the chance to rub shoulders with bartenders from Parisian palaces such as the Ritz or the Crillon. After a couple of years of training in bars here-and-there, he decided to buy his own place 12 years ago. "I remember back in 1989, I was working in the Rond-Point Theatre in Paris. Jane Birkin, Serge Gainsbourg, or Manu Dibango would show up and I would serve cocktails from a little menu of mine. I remember once a lady came to me, she wanted to have a drink but didn’t know what to have. I made her a Sangria, the very first I’d ever made! That’s basically how it all started off", explains Jeff.
Whilst serving me a gorgeous rum cocktail topped with marshmallows and two straws because "you never know, you might have to share it", Jeff shows me his new project from his laptop: a new bar that he’s opening on November 1st called The Barry Ford, named after the famous dancer from the 60’s. Only then did I realize that there was some sort of fascination with names- first the cocktails and now the bar. Jeff explains, "I’ve been doing this job for over 15 years and I got to meet all kinds of people. Doctors, lawyers, businessmen, producers, actors, you name it! And very often they let me make up a cocktail recipe and name it after them. So I try to search a bit for the person’s tastes and I create a new drink. Recently, I made one for the French actor Francis Blanche, a little hommage to his father. We both did some research and found out that he liked to mix Cognac and Get. I went from there, adding up fresh mint, home made apple juice and the Francis Blanche was born."
Feel free to have a look, his website is here, and if you get a chance to stop by, you might ending up getting a cocktail named after you.
All recipes here.
Bar Elysées Rue Marbeuf, 75008 Paris.
Meet, Jean-François Da Silva, 36, owner of the Pub Elysées, Paris. Half Brazilian, half Corsican, Jean-François aka Jeff graduated from a hotel management school and got the chance to rub shoulders with bartenders from Parisian palaces such as the Ritz or the Crillon. After a couple of years of training in bars here-and-there, he decided to buy his own place 12 years ago. "I remember back in 1989, I was working in the Rond-Point Theatre in Paris. Jane Birkin, Serge Gainsbourg, or Manu Dibango would show up and I would serve cocktails from a little menu of mine. I remember once a lady came to me, she wanted to have a drink but didn’t know what to have. I made her a Sangria, the very first I’d ever made! That’s basically how it all started off", explains Jeff.
Whilst serving me a gorgeous rum cocktail topped with marshmallows and two straws because "you never know, you might have to share it", Jeff shows me his new project from his laptop: a new bar that he’s opening on November 1st called The Barry Ford, named after the famous dancer from the 60’s. Only then did I realize that there was some sort of fascination with names- first the cocktails and now the bar. Jeff explains, "I’ve been doing this job for over 15 years and I got to meet all kinds of people. Doctors, lawyers, businessmen, producers, actors, you name it! And very often they let me make up a cocktail recipe and name it after them. So I try to search a bit for the person’s tastes and I create a new drink. Recently, I made one for the French actor Francis Blanche, a little hommage to his father. We both did some research and found out that he liked to mix Cognac and Get. I went from there, adding up fresh mint, home made apple juice and the Francis Blanche was born."
Feel free to have a look, his website is here, and if you get a chance to stop by, you might ending up getting a cocktail named after you.
All recipes here.
Bar Elysées Rue Marbeuf, 75008 Paris.
Porto Latino
Cocktail Nerd:The Apps Inspector
The beautiful thing about the Internet is that you always find what you’re looking for. As I was staring at my iPhone, wondering which cocktail app I should choose to buy, I thought: “I bet someone on the Web has spent an excessive amount of time testing and grading all of these”. And, guess what? I was right.
Within a few clicks, I landed on Cocktail Nerd’s website. Owned by a true cocktail-addict, who proudly claims that his neighbors “are frightened and intrigued by [his] glass recycling bin”, the site has an entire section dedicated to the analysis and review of the cocktail iPhone apps.
Even if he’s talented enough to always add a little touch of humor in his reviews, no one could ever blame Cocktail Nerd of being unprofessional. Using a very specific comparison table – quite similar those that car magazines use – he makes sure he dissects each and every app and doesn’t forget any of the finer details. Plus, he is also kind enough to give the reader a little explanation concerning his method. Here are the elements that impact the final grade, in his own words:
- Usability: Intuitive search functions? Screen goes dark too quickly? Conversion options? This will tell you.
- Quality and Depth: Does its Mai Tai call for Creme de Noyaux? Is it chock-full of 20 “Sex on the Beach” variations? If so, fail.
- Features: Is it feature-rich with background information on drinks? Does it allow favorites and ratings to be stored/sorted. If so, it should fare well.
- Likability: Subjective, but important. If the app is fun to use or gorgeously-designed or is simply a pleasure to use, it will gain high marks here.
- Value: Charging me $1.99 for an advertisement-addled flaky piece of crap? Screw you, buddy! Giving me 2,000 recipes with quality photos and background information on the drinks from trusted sources for $3.99? Not bad! You get the idea.
In the end, the app ends up with a grade: five stars being the highest an app can get. So far, the best-graded app appears to be our friend Beachbum Berry’s Tiki , with four and a half stars. Cocktail Nerd considers it “a must have” and “ranks it among the top 20 wonders of the modern world”. We can’t wait for him to get his hands on the Havana Mojito app!
Within a few clicks, I landed on Cocktail Nerd’s website. Owned by a true cocktail-addict, who proudly claims that his neighbors “are frightened and intrigued by [his] glass recycling bin”, the site has an entire section dedicated to the analysis and review of the cocktail iPhone apps.
Even if he’s talented enough to always add a little touch of humor in his reviews, no one could ever blame Cocktail Nerd of being unprofessional. Using a very specific comparison table – quite similar those that car magazines use – he makes sure he dissects each and every app and doesn’t forget any of the finer details. Plus, he is also kind enough to give the reader a little explanation concerning his method. Here are the elements that impact the final grade, in his own words:
- Usability: Intuitive search functions? Screen goes dark too quickly? Conversion options? This will tell you.
- Quality and Depth: Does its Mai Tai call for Creme de Noyaux? Is it chock-full of 20 “Sex on the Beach” variations? If so, fail.
- Features: Is it feature-rich with background information on drinks? Does it allow favorites and ratings to be stored/sorted. If so, it should fare well.
- Likability: Subjective, but important. If the app is fun to use or gorgeously-designed or is simply a pleasure to use, it will gain high marks here.
- Value: Charging me $1.99 for an advertisement-addled flaky piece of crap? Screw you, buddy! Giving me 2,000 recipes with quality photos and background information on the drinks from trusted sources for $3.99? Not bad! You get the idea.
In the end, the app ends up with a grade: five stars being the highest an app can get. So far, the best-graded app appears to be our friend Beachbum Berry’s Tiki , with four and a half stars. Cocktail Nerd considers it “a must have” and “ranks it among the top 20 wonders of the modern world”. We can’t wait for him to get his hands on the Havana Mojito app!
Droles De Dâmes
Oscaro
Jean-François Da Silva
Create a place of peace
At this point, and I think we all agree, (it’s been told one way or
another by every single participant of the 2010 Havana Club Grand Prix): the
main difficulty of the event was most definitely dealing with the heat!
"I brought all my vintage glassware and everything on my own, even the limes. And the most difficult was carrying all that stuff from Germany to Havana, and getting the drinks cold enough in Havana, because it was really warm in the location of the competition", confesses German competitor Mohammad Nazzal.
Based in Cologne, Mohammad Works at Al-Salam Orient Lounge & Esskultur, a family-run restaurant that his Mom opened in 1986.
"It's an Arabic place with handmade furniture, a three-area restaurant, lounge and bar, but you can have dinner in all three areas. Our challenge is to make all the things we do on a high level, and that's how we try to make our guests very happy."
"The main part of our philosophy is in our name « Al-Salam » which means peace. My parents were born in the West Bank, and when my mum opened up her restaurant in1986, she wanted to create a place of peace."
Back in 2004, his family added a bar section to the establishment, which Mohammad is now in charge of. This is where he started building up his specific knowledge of bartending.
Attending law school on the side, Mohammad started to realize there was more to be found behind a counter than what the old boss of the bar would show off.
"To be honest, I started, because I wasn't happy with our 1st head bartender who used to run the bar for my family. I thought there must be more than just these clichés that come to mind when you think about a bartender in Cocktail with Tom Cruise."
"I met a real mentor, Mirko Gardelliano, still one of the best for me, and he showed me what it really meant to be a good bartender/host. My opinion is that you have to be at first a good host and then focus on techniques, because if you serve your guests amazing drinks and only focus on the technique your guest won't come back. But if you're both a good host and serve good drinks, he will always come back."
"I brought all my vintage glassware and everything on my own, even the limes. And the most difficult was carrying all that stuff from Germany to Havana, and getting the drinks cold enough in Havana, because it was really warm in the location of the competition", confesses German competitor Mohammad Nazzal.
Based in Cologne, Mohammad Works at Al-Salam Orient Lounge & Esskultur, a family-run restaurant that his Mom opened in 1986.
"It's an Arabic place with handmade furniture, a three-area restaurant, lounge and bar, but you can have dinner in all three areas. Our challenge is to make all the things we do on a high level, and that's how we try to make our guests very happy."
"The main part of our philosophy is in our name « Al-Salam » which means peace. My parents were born in the West Bank, and when my mum opened up her restaurant in1986, she wanted to create a place of peace."
Back in 2004, his family added a bar section to the establishment, which Mohammad is now in charge of. This is where he started building up his specific knowledge of bartending.
Attending law school on the side, Mohammad started to realize there was more to be found behind a counter than what the old boss of the bar would show off.
"To be honest, I started, because I wasn't happy with our 1st head bartender who used to run the bar for my family. I thought there must be more than just these clichés that come to mind when you think about a bartender in Cocktail with Tom Cruise."
"I met a real mentor, Mirko Gardelliano, still one of the best for me, and he showed me what it really meant to be a good bartender/host. My opinion is that you have to be at first a good host and then focus on techniques, because if you serve your guests amazing drinks and only focus on the technique your guest won't come back. But if you're both a good host and serve good drinks, he will always come back."
A word from the Judge
If you ask him to describe his record of achievements, he will probably tell you this: "I am the World’s Best Bartender… according to my son. That is the only award I need." Meet 2010 Havana Club Grand Prix, Judge Ian Burrell.
Besides his contribution to the competition, Ian literally devoted his life to rum. Not only does he run a rum-specialized venue in London called Cotton’s Rhumshaft (in which you can find three themed dining rooms inspired by different Caribbean Islands), but also he founded The Rumfest in 2007, which the very first of its kind (see article below).
"It is a festival to celebrate the diversities of the rum category and the lifestyle experiences connected with rum & rum drinking countries. In 3 years, it has now become the biggest festival of its kind, ever", he explains.
How has he gotten there? Ian explains: "I took a year off school and was persuaded by a friend to work in a restaurant/bar to earn some extra cash. After dropping a pizza on a customers lap, I moved to the safe haven of the bar. I have never looked back since. My first bartending experience was way before my professional one. I made a rum cocktail using sugar, water, lime and remembering how good it tasted. I was about 8 years old."
- How would you describe the Havana Club Grand Prix compared to the other cocktail competitions?
It is right up there with the best of them, although most cocktail competitions cannot compete with the sense of cocktail history that you get when you set foot on Cuban soil.
- What, according to you, made this year's edition of the Grand Prix different than the previous edition?
The selection of world class judges. I think the Havana team, especially Michael Menegos, did a fabulous job co-ordinating people from all over the world.
- Have you noticed any particular new trends and techniques?
There new trends within our industry popping up everyday, although if you look a little deeper into history, you find that some of these new trends are in fact old trends just brushed up a bit. Take for example molecular mixology and creating new textures and flavours for drinks. Drink tenders were using eggs, oils, vapours and spices to alter our perception of certain drinks way back in the 1300’s.
- What was the most difficult for you as a judge?
The most difficult to judge was the final four bartenders. All were incredible and the scores were very close.
- Your overall perception of the competition and of this event in general.
9 out of 10. To get a 10 out of 10 I will need to be invited back in 2012…
Besides his contribution to the competition, Ian literally devoted his life to rum. Not only does he run a rum-specialized venue in London called Cotton’s Rhumshaft (in which you can find three themed dining rooms inspired by different Caribbean Islands), but also he founded The Rumfest in 2007, which the very first of its kind (see article below).
"It is a festival to celebrate the diversities of the rum category and the lifestyle experiences connected with rum & rum drinking countries. In 3 years, it has now become the biggest festival of its kind, ever", he explains.
How has he gotten there? Ian explains: "I took a year off school and was persuaded by a friend to work in a restaurant/bar to earn some extra cash. After dropping a pizza on a customers lap, I moved to the safe haven of the bar. I have never looked back since. My first bartending experience was way before my professional one. I made a rum cocktail using sugar, water, lime and remembering how good it tasted. I was about 8 years old."
- How would you describe the Havana Club Grand Prix compared to the other cocktail competitions?
It is right up there with the best of them, although most cocktail competitions cannot compete with the sense of cocktail history that you get when you set foot on Cuban soil.
- What, according to you, made this year's edition of the Grand Prix different than the previous edition?
The selection of world class judges. I think the Havana team, especially Michael Menegos, did a fabulous job co-ordinating people from all over the world.
- Have you noticed any particular new trends and techniques?
There new trends within our industry popping up everyday, although if you look a little deeper into history, you find that some of these new trends are in fact old trends just brushed up a bit. Take for example molecular mixology and creating new textures and flavours for drinks. Drink tenders were using eggs, oils, vapours and spices to alter our perception of certain drinks way back in the 1300’s.
- What was the most difficult for you as a judge?
The most difficult to judge was the final four bartenders. All were incredible and the scores were very close.
- Your overall perception of the competition and of this event in general.
9 out of 10. To get a 10 out of 10 I will need to be invited back in 2012…
The Rumfest
Tasting the world's most amazing and rarest rums during a festival dedicated to the spirit: this just sounds like my idea of a good time...
Founded 3 years ago by English bartender Ian Burrell, the London Rumfest is Europe's first ever festival celebrating the diversity of Rum. From Antigua to Barbados, from Mauritius to Venezuela, this 2-day festival is a real opportunity (as it literally says on its website) to "get into the tropical fiesta spirit and understand where the shake in your Daiquiri and the kick in your Mojito come from." In other words, a journey though rum's history and its origins.
And as its founder explains, "most cocktail competitions cannot compete with the sense of cocktail history that you get when you set foot on Cuban soil."
The 4th UK Rumfest will take place this year October, 16th.
Founded 3 years ago by English bartender Ian Burrell, the London Rumfest is Europe's first ever festival celebrating the diversity of Rum. From Antigua to Barbados, from Mauritius to Venezuela, this 2-day festival is a real opportunity (as it literally says on its website) to "get into the tropical fiesta spirit and understand where the shake in your Daiquiri and the kick in your Mojito come from." In other words, a journey though rum's history and its origins.
And as its founder explains, "most cocktail competitions cannot compete with the sense of cocktail history that you get when you set foot on Cuban soil."
The 4th UK Rumfest will take place this year October, 16th.
Are You ready for the Rumfest?
The 4th UK Rumfest
Why Visit The Rumfest
Beachbum Berry's App
Mohammad’s winning recipe ingredients
In order to stand out in the crowd competitors have had to come up with the most challenging ideas. We remember Ioannis Petros sealing his cocktails in bottles and then sticking a label on that said, "Bottled 5 minutes ago, really fresh". What Mohammad Nazzal came up with was dinner-based 3-course menu with cocktails! Here comes his formula:
1st starter
Havana Club Anejo Blanco
Fresh lime juice
Lavender blossom honey
Dried rose blossoms
Egg white
Ting grapefruit lemonade
Homemade rosewater to spray on the drink
This drink is a light starter, with a floral aroma
2nd Main Course
Havana Club 7
Fresh Lemon Juice
Homemade date sirup
Pinenuts
Perrier Jouet Brut
Lapsang tea to smoke the glass
This drink has a full body. The smoke of the Lapsang is like a really smokey "ham" in combination with the dates and the pine nuts it makes a really balanced drink.
3rd Dessert
Interpretation of a Mulata
Havana Barrel Proof
Homemade plum elexier
Sugar
Fresh lime juice
Egg white
Ginger Beer
Spray CHOC
The drink is like a foam, with an interesting texture filling mouth...
What happened during The Grand Prix
Prior to the competition, we had interviewed the Grand Prix's host Michael Menegos from Havana Club. During our discussion, he predicted that the following would happen:
"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."
To prove him right, Marcis Dzelzainis from London won (let's agree the UK is European for once, shall we?), and the bartenders indeed showed great technical skills as well as amazing hosting techniques.
In this third round-up video of the Grand Prix, Michael interprets the event with numbers and introduces us to the competitors and the judges, who are, in his own words, "the best of the trade".
"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."
To prove him right, Marcis Dzelzainis from London won (let's agree the UK is European for once, shall we?), and the bartenders indeed showed great technical skills as well as amazing hosting techniques.
In this third round-up video of the Grand Prix, Michael interprets the event with numbers and introduces us to the competitors and the judges, who are, in his own words, "the best of the trade".
Jamie Chesher –
28 year-old Jamie Chesher won his ticket for the Grand Prix in a local competition held late last year. Based in Melbourne, Australia, this former motocross racer now works in Seamstress, one of the city’s hottest bars. Jamie tells us the story of his career right from the beginning up until the Grand Prix.
Your story, your bar
"I started out in hospitality after a broken neck and spine ended a professional motocross racing career. I needed to find a job that would allow me to be creative, meet loads of people and learn something new. I got behind the bar for a trial one night and fell in love with it. I have worked in all sorts of venues from nightclubs and fine dining restaurants to award winning cocktail bars.
“In our bar we all rotate shifts between the bar, waiting tables, hosting and bar backing so you have to be good across all these areas, or you have no chance.
“The venue is split over four floors. Top level is a speak-easy style cocktail bar with the fit out throwing back to the Asian seamstress’ who first occupied the building in 1896. Lots of imported vintage silks are hanging from the ceiling as well as an assortment of traditional Asian clothing. The level below is a fine dining Cantonese restaurant that carries in the same style as the cocktail bar. The ground floor is our kitchen and we operate a cafe through the day through a huge folding window that opens up on to the street. Finally the basement, another cocktail bar, but this one focuses on a younger, hip, trendy crowd. The drinks are a load of fun and the vibe is definitely more of a party atmosphere."
Your experience as a bartender
“When it comes to favourite drinks, it's really hard. I really enjoy a traditional Daiquiri, a well balanced Brooklyn is always a winner, and you can never go past a Beefeater Gin & Tonic.
“The last thing that I learnt that really stuck in my mind was to stop trying to serve a customer a drink, instead try to focus on serving and entertaining them for an entire night. Anyone can make one good drink but it's very hard to hold an audience for an entire evening!
“Seeing people really enjoying the drinks I make, always leaves good memories. Getting tipped a vintage bottle of Krug by a celebrity is always a great memory that pops into mind though.
“A good bartender is someone that can work all areas of the bar. Great knowledge of spirits, wine, cocktails & food, being able to wait on tables, hosting the front door and bar backing are all the key skills you must have if you want to succeed in this business.
“This is the first time I have ever competed on a large scale. This event is probably the biggest, most prestigious event of the year in the competition circle and to be included amongst the best bartenders in the world is a great honor.”
The Havana Club Grand Prix
“To gain entry to The Havana Club Grand Prix I won a national competition that was held late last year. I developed a four-drink degustation using Havana Club Anejo 7 Anos among others as the base spirits. The drinks were amazing but what really set it apart from the rest was the fact that I created an experience for my customers, not just a great drink.
“I think competing in the Havana Club Grand Prix is very important to any bartender hoping to make his/her climb to the top of the bartending game. This is the one of the biggest international gathering of bartenders and industry figureheads on the planet, we are so lucky be invited to take part in it.
“With 40 or 50 top bartenders from all over the globe, the competition itself is going to be really hard to win. I think I have some amazing drinks and I'm confident I have what it takes to win, but who knows what will happen? It all really comes down to who's got the goods on the day. I can't wait to see what happens.”
Your story, your bar
"I started out in hospitality after a broken neck and spine ended a professional motocross racing career. I needed to find a job that would allow me to be creative, meet loads of people and learn something new. I got behind the bar for a trial one night and fell in love with it. I have worked in all sorts of venues from nightclubs and fine dining restaurants to award winning cocktail bars.
“In our bar we all rotate shifts between the bar, waiting tables, hosting and bar backing so you have to be good across all these areas, or you have no chance.
“The venue is split over four floors. Top level is a speak-easy style cocktail bar with the fit out throwing back to the Asian seamstress’ who first occupied the building in 1896. Lots of imported vintage silks are hanging from the ceiling as well as an assortment of traditional Asian clothing. The level below is a fine dining Cantonese restaurant that carries in the same style as the cocktail bar. The ground floor is our kitchen and we operate a cafe through the day through a huge folding window that opens up on to the street. Finally the basement, another cocktail bar, but this one focuses on a younger, hip, trendy crowd. The drinks are a load of fun and the vibe is definitely more of a party atmosphere."
Your experience as a bartender
“When it comes to favourite drinks, it's really hard. I really enjoy a traditional Daiquiri, a well balanced Brooklyn is always a winner, and you can never go past a Beefeater Gin & Tonic.
“The last thing that I learnt that really stuck in my mind was to stop trying to serve a customer a drink, instead try to focus on serving and entertaining them for an entire night. Anyone can make one good drink but it's very hard to hold an audience for an entire evening!
“Seeing people really enjoying the drinks I make, always leaves good memories. Getting tipped a vintage bottle of Krug by a celebrity is always a great memory that pops into mind though.
“A good bartender is someone that can work all areas of the bar. Great knowledge of spirits, wine, cocktails & food, being able to wait on tables, hosting the front door and bar backing are all the key skills you must have if you want to succeed in this business.
“This is the first time I have ever competed on a large scale. This event is probably the biggest, most prestigious event of the year in the competition circle and to be included amongst the best bartenders in the world is a great honor.”
The Havana Club Grand Prix
“To gain entry to The Havana Club Grand Prix I won a national competition that was held late last year. I developed a four-drink degustation using Havana Club Anejo 7 Anos among others as the base spirits. The drinks were amazing but what really set it apart from the rest was the fact that I created an experience for my customers, not just a great drink.
“I think competing in the Havana Club Grand Prix is very important to any bartender hoping to make his/her climb to the top of the bartending game. This is the one of the biggest international gathering of bartenders and industry figureheads on the planet, we are so lucky be invited to take part in it.
“With 40 or 50 top bartenders from all over the globe, the competition itself is going to be really hard to win. I think I have some amazing drinks and I'm confident I have what it takes to win, but who knows what will happen? It all really comes down to who's got the goods on the day. I can't wait to see what happens.”
The center of the German bar industry
The New Orleans has got the "Tales of The Cocktail", Cuba has the "Havana Club Grand Prix", and Berlin has it's very own "Bar Convent".
Since its launch in 2007, this bar and beverage industry annual meeting has become the rendez-vous for the trade in Germany, attracting an increasing amount of participants from other European countries. Last year this relatively new convention attracted over 3500 Germans over two days. "The Bar Convent Berlin (BCB) combines trends and modernity with respect for the traditions and roots of bar culture– it's the perfect platform for our premium brands", explains Stephan Helms, Marketing Manager Events at Pernod Ricard Deutschland.
A rum tasting forum, a discussion about future trends in the global bar scene and even a conference about the history of bar 'tools': from 4th-5th October, Berlin’s immense 3000m2 Postbahnhof will become the main venue hosting the BCB and will welcome a selection of the world's top bartenders as well as some of the trade's important figures, such as Ian Burrell, Jeff Beachburn Berry, Tony Conigliaro, Matthew Bax, David Wondrich, Jörg Meyer, Hendrick Thoma, Greg Boehm, Stefan Gabànyl and Kent Steinbach. These cocktalians and speakers are becoming regular news right here on the blog.
Find out more: Official website
PDF 2010 Agenda here
Since its launch in 2007, this bar and beverage industry annual meeting has become the rendez-vous for the trade in Germany, attracting an increasing amount of participants from other European countries. Last year this relatively new convention attracted over 3500 Germans over two days. "The Bar Convent Berlin (BCB) combines trends and modernity with respect for the traditions and roots of bar culture– it's the perfect platform for our premium brands", explains Stephan Helms, Marketing Manager Events at Pernod Ricard Deutschland.
A rum tasting forum, a discussion about future trends in the global bar scene and even a conference about the history of bar 'tools': from 4th-5th October, Berlin’s immense 3000m2 Postbahnhof will become the main venue hosting the BCB and will welcome a selection of the world's top bartenders as well as some of the trade's important figures, such as Ian Burrell, Jeff Beachburn Berry, Tony Conigliaro, Matthew Bax, David Wondrich, Jörg Meyer, Hendrick Thoma, Greg Boehm, Stefan Gabànyl and Kent Steinbach. These cocktalians and speakers are becoming regular news right here on the blog.
Find out more: Official website
PDF 2010 Agenda here
Bar Convent Berlin logo
Cocktail Database's Homepage
Bar Convent
A Cocktail-centric Search Engine
If you’re in search of a nice cocktail recipe forego using a normal search engine and check out this great site instead: Cocktail Database. As the name indicates, it is, indeed, a true database brimming with cocktail recipes. What gives this website it’s edge from your usual search engine is the true expertise that has been mobilized in order to build the database.
Each of the recipes have been selected by the two founders of the website, Martin Doudoroff and Ted “Dr. Cocktail” Haigh. Martin is responsible for creating the structure of the site, which aims to bring the world the first “IMDB of Cocktails”. Ted is the renowned author of the book “Vintage Spirits & Forgotten Cocktails”. The two have put their knowledge into verifying the origin of each recipe, authenticating them and making sure that nobody ends up with a disappointing, tasteless drink.
The search engine itself is really simple to use. If you already know the name of your cocktail and want to find out the way to make it, just type it in the search facility. If you’re in search for “that nice drink you had last week that had rum, blueberry syrup and lemon in it”, just tap in the ingredients and you’ll find your beloved Blueberry Rum Fizz.
That said, the Cocktail Database isn’t simply focused on recipes, it also features rubrics that can appeal to true aficionados. For example, check out the ‘Barware’ section, which offers a very complete tour of all of the different glasses, shakers and bar implements involved in the cocktail world. But, the greatest of all is definitively… the Mixilator.
To put it in simple terms, the Mixilator is a generator of random cocktails. But, instead of just picking a beverage out of nowhere, the Mixilator requires a few criteria that will help it find the perfect drink for you at the precise moment you’re looking for it. You specify the type of cocktail you would like (aromatic, spicy, fruity, etc), the strength of the alcohol, the level of complexity, and the time of day you will be enjoying your drink. The Mixilator then presents you with the ideal recipe that corresponds to your unique specifications.
Even if it certainly won’t ever replace the expertise of your local bartender, this kind of tool can be pretty useful for home entertainers and aficionados alike! You can see for yourself at http://www.cocktaildb.com/
Each of the recipes have been selected by the two founders of the website, Martin Doudoroff and Ted “Dr. Cocktail” Haigh. Martin is responsible for creating the structure of the site, which aims to bring the world the first “IMDB of Cocktails”. Ted is the renowned author of the book “Vintage Spirits & Forgotten Cocktails”. The two have put their knowledge into verifying the origin of each recipe, authenticating them and making sure that nobody ends up with a disappointing, tasteless drink.
The search engine itself is really simple to use. If you already know the name of your cocktail and want to find out the way to make it, just type it in the search facility. If you’re in search for “that nice drink you had last week that had rum, blueberry syrup and lemon in it”, just tap in the ingredients and you’ll find your beloved Blueberry Rum Fizz.
That said, the Cocktail Database isn’t simply focused on recipes, it also features rubrics that can appeal to true aficionados. For example, check out the ‘Barware’ section, which offers a very complete tour of all of the different glasses, shakers and bar implements involved in the cocktail world. But, the greatest of all is definitively… the Mixilator.
To put it in simple terms, the Mixilator is a generator of random cocktails. But, instead of just picking a beverage out of nowhere, the Mixilator requires a few criteria that will help it find the perfect drink for you at the precise moment you’re looking for it. You specify the type of cocktail you would like (aromatic, spicy, fruity, etc), the strength of the alcohol, the level of complexity, and the time of day you will be enjoying your drink. The Mixilator then presents you with the ideal recipe that corresponds to your unique specifications.
Even if it certainly won’t ever replace the expertise of your local bartender, this kind of tool can be pretty useful for home entertainers and aficionados alike! You can see for yourself at http://www.cocktaildb.com/
The 'Barware' Section
The Mixilator
The winner of the 2010 Havana Grand Prix
Marcis Dzelzainis is half English, half Latvian and currently resides in London. This 28 year old bartender who likes fishing for Marlin before a competition, impressed the jury with his variation on a Chicago Fizz.
Career
"When I finished University, I moved up to Leeds and fell in with wrong crowd. I work in Quo Vadis in London. It’s supposed to feel like a living room, an oasis where you can escape the hustle and bustle of London, and get great classic styled drinks in an informal setting. It has a strong Art deco aesthetic running through its decor and is a very comfortable space."
The Winning Drink
"I basically made a twist on a Chicago Fizz, using Antica Formula as a subsitute for Port. It was 30ml Havana 3yr, 10ml Anejo Reserva, 5ml Green Chartreuse, 5ml Gomme, 25ml lime juice, 15ml Antica Formula, all shaken together and garnished with an orange twist and served in a highball".
Experience at the Grand Prix
"I arrived a couple of days early, went marlin fishing and relaxed. I knew that certain ingredients would be quite tough to get in Havana, so I deliberately kept my drinks simple. The main difficulty was the heat, the intense intense heat! And also the international standard of bartending, which was very high."
Best memory as a bartender
Watching my friend Liam Davy mime/dance to Kate Bush on the bar at Quo Vadis.
Career
"When I finished University, I moved up to Leeds and fell in with wrong crowd. I work in Quo Vadis in London. It’s supposed to feel like a living room, an oasis where you can escape the hustle and bustle of London, and get great classic styled drinks in an informal setting. It has a strong Art deco aesthetic running through its decor and is a very comfortable space."
The Winning Drink
"I basically made a twist on a Chicago Fizz, using Antica Formula as a subsitute for Port. It was 30ml Havana 3yr, 10ml Anejo Reserva, 5ml Green Chartreuse, 5ml Gomme, 25ml lime juice, 15ml Antica Formula, all shaken together and garnished with an orange twist and served in a highball".
Experience at the Grand Prix
"I arrived a couple of days early, went marlin fishing and relaxed. I knew that certain ingredients would be quite tough to get in Havana, so I deliberately kept my drinks simple. The main difficulty was the heat, the intense intense heat! And also the international standard of bartending, which was very high."
Best memory as a bartender
Watching my friend Liam Davy mime/dance to Kate Bush on the bar at Quo Vadis.
By the way, here is a video of the last edition in 2010. Enjoy!
Taste The Expertise
When it comes to rum, no one can beat the Cuban Maestros Roneros. Trained over 15 years to learn the secrets of this traditional beverage, they surely are the world's finest rum experts. Led by the legendary Don Jose Navarro who comes equiped with 40 years of expertise, six of the most talented Maestros put their knowledge together to select and create Havana Club’s Seleccion de Maestros.
In Havana Club’s reserves, they handpick the best-aged rums, and transfer them into a special selection of barrels, which have been chosen for the powerful aromatic potential of their wood. Then, the Maestros gather one last time to pick up the most flavored of these first class rums. This very last selection composes the final blend, which is bottled straight from the good ol’ barrels.
"We dedicate a lot of our personal time and energy to ensure that it is exceptional in its taste and flavour", said Don Jose Navaro. Once you’ll have a glass of Havana Club’s Seleccion de Maestros in your hand, you’ll see that it wasn’t a waste of time! The spirit world already agrees to consider it as one of the must-haves for rum lovers. The “Seleccion” won the Gold medal in three of the world’s most influential competitions: the San Francisco World Spirits Award, the Beverage Testing Institute’s International Review of Spirits and the International Wine and Spirit Competition.
In Havana Club’s reserves, they handpick the best-aged rums, and transfer them into a special selection of barrels, which have been chosen for the powerful aromatic potential of their wood. Then, the Maestros gather one last time to pick up the most flavored of these first class rums. This very last selection composes the final blend, which is bottled straight from the good ol’ barrels.
"We dedicate a lot of our personal time and energy to ensure that it is exceptional in its taste and flavour", said Don Jose Navaro. Once you’ll have a glass of Havana Club’s Seleccion de Maestros in your hand, you’ll see that it wasn’t a waste of time! The spirit world already agrees to consider it as one of the must-haves for rum lovers. The “Seleccion” won the Gold medal in three of the world’s most influential competitions: the San Francisco World Spirits Award, the Beverage Testing Institute’s International Review of Spirits and the International Wine and Spirit Competition.
Selección De Maestros
The Maestro Roneros
Whistle With Your Keyboard
The Wall of Possibilities
Nothing Compares To Havana's Homepage
The Timeline
The Timeline
The Timeline
The Timeline
The UK Rumfest: Taste the Difference
Earlier this month, our dear friend Ian Burrell hosted the fourth edition of his UK Rumfest. Within a few years, the London-based festival has become one of the most appreciated spirit events in the world.
Over two days, rum aficionados from all over the planet gathered in Olympia National Hall in West Kensington. As usual, products from each of the five continents were presented. More than just a regular tasting event, the UK Rumfest is a real celebration of what makes rum such a special beverage by putting a special emphasis on the lifestyle that goes hand in hand with the drink.
That’s the real key to the festival’s success. Not only you’ve got the opportunity to taste and experiment a great variety of flavors that the world of rum offers, but you can also enjoy all of the elements that makes it unique: rum-associated music & food, etc.
Caribbean and Latin bands were there to give the perfect soundtrack to the event, while chefs from all of the different countries that were represented put all of their energy into making the perfect traditional meals to compliment the cocktails.
The highlight of the event was, of course, the very first edition of the Golden Rum Barrel Awards. Once again, the UK Rumfest prove us that it has truly earned its rank amongst the greatest spirit events in the world.
Photo credits (below and above), by The Wandering Scotman
Over two days, rum aficionados from all over the planet gathered in Olympia National Hall in West Kensington. As usual, products from each of the five continents were presented. More than just a regular tasting event, the UK Rumfest is a real celebration of what makes rum such a special beverage by putting a special emphasis on the lifestyle that goes hand in hand with the drink.
That’s the real key to the festival’s success. Not only you’ve got the opportunity to taste and experiment a great variety of flavors that the world of rum offers, but you can also enjoy all of the elements that makes it unique: rum-associated music & food, etc.
Caribbean and Latin bands were there to give the perfect soundtrack to the event, while chefs from all of the different countries that were represented put all of their energy into making the perfect traditional meals to compliment the cocktails.
The highlight of the event was, of course, the very first edition of the Golden Rum Barrel Awards. Once again, the UK Rumfest prove us that it has truly earned its rank amongst the greatest spirit events in the world.
Photo credits (below and above), by The Wandering Scotman
The Uk Rumfest 2010
The Uk Rumfest 2010
A21 COCKTAIL LOUNGE
Creative process usually starts from a non-alcoholic ingredient
To us, Cuba-lovers and rum aficionados, the Northern Europe doesn’t necessary sound like the ideal place to have a nice drink… But we’re completely wrong, as Scandinavian bars are gaining a growing fame for their abilities to fix mind-blowing drinks. In Finland, for example – and in Helsinki in particular –, you’ll have no problem finding true cocktail lovers. Right in the middle of the capital city, on Annankatu, stands the A21 Cocktail Lounge, and that’s where we’re taking you.
A former sex-shop, the A21 is a really classy venue. Don’t let its minimalistic design fool you: it’s a really warm and cozy place, with a charming and cheerful crew, led by Timo Siitonen, owner and head-bartender, who’s been active in the cocktail world for more than a decade. For him, everything began in 1999, in London, where “the hectic rhythm and changing challenges” of the cocktail culture made him “fall in love with it”. “I moved there to study theatre dance in London Studio Centre. As soon as I arrived to London I had a job arranged for me already in a members club in Soho. That’s how I got started in the bar business”, he recalls.
After a few years spent in London’s bars, Timo flew back to Finland in 2004 and created the Staff Drink Experiences with his friend Niko Autti, a company focused on the promotion of the cocktail culture and professional bartending. Then, in 2007, the pair started the A21, before opening the K17, the sister joint of the A21, dedicated to food. Always in search for new sensations, Timo built the A21’s menu to his own taste, mixing classics with rare vintage cocktails and creations. “Cocktails should be an experience”, he explains, adding that his “creative process” usually starts from “a non-alcoholic ingredient”, as, according to him, “alcohol only plays a small part in modern cocktail”.
The Finnish culture is also well represented in the menu, which features a “Suomi” section (“Suomi” being the Finnish term for “Finland”). There, you’ll find some extremely tasteful and surprising beverages, such as the Rhuba Martini, a strong Vodkatini infused with basil and, more importantly, rhubarb, one of the most beloved ingredients in Finnish cooking!
Asides from simply offering people some great and innovative drinks, the A21 also incites people to go behind the bar, through its “Cocktailschool”, a series of workshops aiming to teach the basic skills of bartending and conducted by Timo himself. “You get to hear about the history of cocktails, followed by compact brief on the required equipment and methods for making cocktails. Finally the real fun starts as you are given a chance to try to make different cocktails behind a real bar”, he explains.
So, if you have a chance to go and visit Northern Europe, don’t hesitate to make a short step by its bars. That would give you the occasion to use one of the most beautiful words in the Finnish language: “Kippis!” (“Cheers!”)
A former sex-shop, the A21 is a really classy venue. Don’t let its minimalistic design fool you: it’s a really warm and cozy place, with a charming and cheerful crew, led by Timo Siitonen, owner and head-bartender, who’s been active in the cocktail world for more than a decade. For him, everything began in 1999, in London, where “the hectic rhythm and changing challenges” of the cocktail culture made him “fall in love with it”. “I moved there to study theatre dance in London Studio Centre. As soon as I arrived to London I had a job arranged for me already in a members club in Soho. That’s how I got started in the bar business”, he recalls.
After a few years spent in London’s bars, Timo flew back to Finland in 2004 and created the Staff Drink Experiences with his friend Niko Autti, a company focused on the promotion of the cocktail culture and professional bartending. Then, in 2007, the pair started the A21, before opening the K17, the sister joint of the A21, dedicated to food. Always in search for new sensations, Timo built the A21’s menu to his own taste, mixing classics with rare vintage cocktails and creations. “Cocktails should be an experience”, he explains, adding that his “creative process” usually starts from “a non-alcoholic ingredient”, as, according to him, “alcohol only plays a small part in modern cocktail”.
The Finnish culture is also well represented in the menu, which features a “Suomi” section (“Suomi” being the Finnish term for “Finland”). There, you’ll find some extremely tasteful and surprising beverages, such as the Rhuba Martini, a strong Vodkatini infused with basil and, more importantly, rhubarb, one of the most beloved ingredients in Finnish cooking!
Asides from simply offering people some great and innovative drinks, the A21 also incites people to go behind the bar, through its “Cocktailschool”, a series of workshops aiming to teach the basic skills of bartending and conducted by Timo himself. “You get to hear about the history of cocktails, followed by compact brief on the required equipment and methods for making cocktails. Finally the real fun starts as you are given a chance to try to make different cocktails behind a real bar”, he explains.
So, if you have a chance to go and visit Northern Europe, don’t hesitate to make a short step by its bars. That would give you the occasion to use one of the most beautiful words in the Finnish language: “Kippis!” (“Cheers!”)
Timo Siitonen
