iBartend

Making Ice ball spheres is not as hard as it looks! For the past couple months I have been making these little bad boys in a Sphere mold, which usually takes anything between 6 to 10 hours, depending on the freezer. This process is very easy and requires no dirty work what so ever! So I decided to try it the good old fashioned way. Make one big block and cut it down to the size and shape I want. Not only was it incredibly messy, but it was so much fun! Who would have thought that cutting an ice block with a sharp pairing knife would be so satisfying!

The process started 12 days ago by pouring tap water into a polystyrene ice box. I then placed this is a chest freezer and left it to do its thing. I kept checking on it every 2 days or so to make sure nothing was going wrong, and also not expecting it to take a whole 2 weeks to eventually freeze.

Once the block was ready, I had to break the polystyrene box off the block as it didn't want to come out on its own. After finally freeing the block I was ready to get carving. Initially its about getting the big block divided into smaller blocks and then its really about smoothing the edges. Once complete I ran it under some warm tap water and the ball becomes crystal clear! Finally, throw it into an expensive tumbler glass, grab the scotch and relax! Mission accomplished!

The Diageo Reserve World Class Bartender of the Year Competition kicked off again last week in Kwazulu-Natal. 30 bartenders from around Durban met at the Endless Horizons 5* Boutique hotel to have their minds blown! The workshop consisted of two days, a day for theory training and practical demonstrations, and then a second day for them to apply what they had learnt in a live competition format. Out of the 30 bartenders that attended the theory training, 21 of them went on to compete in the competition. 

This year South Africa has changed the format of the competition slightly. There will be a total of 3 workshops in each region, each of which will have a theory day and then a competition day. The scores achieved at each workshop will be carried forward to the regional leader’s board. After the 3rd workshop, the top 2 scores will be combined to give an average which will determine whether you are in the top 2 in each region. The top 2 will go on to compete in the National finals taking place in Johannesburg in July next year. There will also be an attendance bonus of 5% if the bartenders attend all three workshops, this percentage will be added onto the final average. This year there is also a wild card entry which will be selected from the 3rd best score across all three regions, which will essentially give us 7 bartenders in the National finals this year.

As South Africa is now in Year 3 of World Class, it was decided amongst the Reserve Brand Ambassadors that at workshop 1 the following themes, brands, categories & techniques were taught and demonstrated:

Theme: Tea & Tonic and Spirits Mastery

Brands: Tanqueray No TEN & CIROC

Techniques:

Sous-Vide  

Flash Infusions using a cream gum·        

Fat Washing with Olive Oil and Duck Fat        

Desktop Distillation

Day 2 of the workshop was dedicated to a competition format in which each bartender had to complete two challenges. The first challenge was Spirits Mastery which was basically a 1 hour multiple choice exam covering all the theory from Day 1. The question paper consisted of 60 questions. The second half of the day was dedicated to the Tea & Tonic Challenge in which the bartenders had 5 minutes to make a Tea & Tonic inspired recipe demonstrating the new techniques that they had learnt the day before. The competition provided a variety exotic herbs and spices, but the contestants were also welcome to use any other ingredients.

The great thing about World Class is that it is the most rewarding competition in South Africa. First prize for each workshop is R5000 cash; second prize is R2500 and third is R1000. Plus there is also a R30000 World Class activation budget awarded to the bar from which the winning bartender represents. Unbelievable!

So it gives me great pleasure to announce our top 3 bartenders after Workshop 1:

1st Place – Haroon Haffajee (Harrys Cocktail Bar)

2nd Place – Steven Saunders (Oyster Box Hotel)

3rd Place – Kwanele Sydney Mkhize (Oyster Box Hotel)

A couple weeks ago a good friend of mine brought me back some Coco Lopez coconut cream from his latest bar-tending contract on-board Seadream yacht. The reason he did so is because one cannot buy this product anywhere in South Africa and I just missed it that much!

When I was lucky enough to work in the Caribbean, this ingredient was more popular than a wheel spin at a drag racing event! There is something so unique about it, and there is nothing else like it! It is extremely sweet but tart at the same time. It has a sweet balance which is similar to condensed milk or liquid caramel. So this is what I made once it landed in my hands; A twist on the Soggy Dollar Painkiller Recipe...

The White Bay

Glass: Collins Method: Shake all ingredients with ice and strain over ice. Garnish: Fine coconut & cinnamon rim with a wooden stirrer soaked in rum Ingredients:

50ML Ron Zacapa 23 Rum

25ML Coco Lopez Coconut Cream

100ML Freshly pressed orange juice

The Rosebank Distillery

History

Records exist, showing that a distillery existed in Falkirk as early as 1798 which was run by the Stark brothers in Laurieston. In 1817, James Robertson opened a distillery nearby named Rosebank - records are unclear as to whether this was in the same location as the later distillery. It remained open only until 1819. In 1827 John Stark (of the brothers) opened Camelon distillery on the west bank of the canal, he ran this until his death in 1836. After this time the Camelon distillery was run by Thomas Gunn and his father. In 1840 the Gunn's were approached by James Rankine to either buy or lease the Camelon distillery Malting’s (on the east bank of the canal) where he set up a new distillery under the Rosebank name. The new Rosebank quickly grew, requiring expansion in 1845 and rebuilding in 1864. Indeed in 1861 when Camelon Distillery went bankrupt, Rankine was able to purchase it as well and demolish it, leaving only the malting’s for the use of Rosebank. Rosebank Distillery Ltd was formed in 1894, and in 1914 it was among the companies that amalgamated to form the Scottish Malt Distillers. Later the group became part of DCL.

In 1886, the distillery was visited by Alfred Barnard, who noted that it was set across two sites one on each side of the canal with a swing bridge linking the pair. The malt was produced in the former Camelon malting’s on the west side of the canal, then would be transferred over to the distillery on the east side by means of the swing bridge. He also noted that their warehouse at the time had storage for 500,000 gallons (1,892,705.9 litres)

Rosebank was once considered one of the premier lowland whiskies but United Distillers mothballed the distillery in 1993. The reason given for the mothballing was that its effluent treatment would have required a £2m upgrade in order to comply with European standards of the time; this did not make it commercially viable. At the time of its closure, it still retained many historical features in the production of the whisky.

By 1988, the bonded warehouse for the distillery (on the west bank of the canal) had been sold off and redeveloped, partially becoming a Beefeater Pub and Grill.

So why is the 9th of August Women's Day? On the 9th of August 1956, over 20 000 women of all races and ages from every corner of South Africa marched together towards the Union Buildings in Pretoria in protest against the pass laws that pro­posed even fur­ther restric­tions on the move­ments of women in the country. With this background, National Women’s Day is clearly a day of great historical value to all of us in the country, and because it provides us with the opportunity to contribute meaningfully towards a united, non-racist, non-sexist, democratic and prosperous South Africa. 

Today I dedicate a cocktail to the women of our country:

The Operator

Glass: Stemmed Julep

Method: Shake ingredients vigorously with ice. Strain into a glass and apply garnish.

Garnish: Cherry & Lemon Flower

Ingredients:

THE DIAGEO RESERVE WORLD CLASS 2013 FINAL CHALLENGE WINNERS

TIME TO PLAY

Winner: Kirill Runkov, Russia 

In the Time to Play challenge bartenders were first asked to create a bespoke infusion using ingredients from specialist English company Baldwins in the WORLD CLASS ‘lab.’ The following day, they were required to present one cocktail to evoke the glamour and mystery of the Prohibition speakeasy, using anything they like, as well as the other two cocktails they worked on overnight in the lab.

THE RED CARPET 

Winner: Gareth Evans 

Bartenders were asked to show one signature cocktail and a signature bottle serve inspired by the stars of the world famous Cannes Film Festival using either KETEL ONE® vodka or CÎROC® vodka as a way of introducing theatre and ritual to the serving of a product.

MEDITERRANEAN MASTERY 

Winner Zachary de Git, Singapore 

This challenge required the bartenders to take into account the influence of Mediterranean food and drink culture on cocktails and fine drinking. Contestants were encouraged to share stories about the history of distillation or how trade and science across the Mediterranean helped shape the way drinks and cocktails are enjoyed today.  

ST TROPEZ STREET MARKET 

Winner: Laura Schacht, Switzerland

St Tropez Street Market challenge saw competitors create two contrasting cocktails from the wonderful fresh produce and ingredients of Southern France, directly from the open air St Tropez marche.  

KINGS OF FLAVOUR

Winner: Tsuyoshi Miyazaki

In this challenge, bartenders are presented with a box of mystery ingredients they must use to create a cocktail.  The second part of Kings of Flavour challenges them to create a cocktail to appeal to all the senses using one of the Singleton Single Malt Whisky, 12 year old.   

TAPAS TABLE 

Winner: Jason Clark, New Zealand and Luke Ashton, Australia 

This challenge presents bartenders with the task of creating two contrasting cocktails to match their choice of tapas plates that feature classic Iberian flavours and cooking styles.

AGAINST THE CLOCK

Winner: Jeff Bell, United States 

In this challenge, bartenders are given ten minutes to make up to eight cocktails of their choice expressing their free-style ingenuity, showmanship and ability to work under pressure.

PUNCH & GLASS

Winner: David Rios, Spain

SPAIN’S DAVID RIOS CROWNED BARTENDER OF THE YEAR AT DIAGEO RESERVE WORLD CLASS GLOBAL FINAL 2013

TUESDAY, 9TH JULY 2013: Following a landmark week on the fine-drinking circuit – featuring intense competition, spectacular, star-studded events and the convening of fine-drinking industry elite, international celebrities, and global tastemakers – David Rios of Jigger Cocktail & Disco Bar, Spain, was crowned DIAGEO RESERVE WORLD CLASS Bartender of the Year 2013, rising above 43 other global finalists to win the most prestigious international accolade of the industry.

Following in the footsteps of mixology giants Tim Philips, Manabu Ohtake, Erik Lorincz and Aristotelis Papadopoulos, David captivated judges throughout the week with his winning cocktails. His Gold Basque Punch - using JOHNNIE WALKER® Gold Label Reserve?, Amer Picon, pineapple juice, grenadine and soda, garnished with an orange slice, star anise and mint – along with his signature serve comprised of KETEL ONE® vodka, Apero-flavoured strawberries, sugar syrup, kumquat and grapefruit juice, egg white and orange bitters, showed innovation, creativity and the showmanship of a WORLD CLASS bartender.

Over the past year, contenders from the most esteemed bars around the world have competed in local and regional heats, each aspiring to attain a coveted place at the DIAGEO RESERVE WORLD CLASS Global Final aboard the boutique Azamara Club Cruise’s ship, Azamara Journey. Contestants from 44 countries participated with finalists being selected to showcase their creations in front of some of the most revered names in the industry – Salvatore Calabrese, Peter Dorelli, Dale DeGroff, Gary Regan, Julie Reiner, Hidetsugu Ueno, Arturo Savage, Steve Olson and Aristotelis Papadopoulos.

DIAGEO RESERVE WORLD CLASS Bartender of the Year 2013, David Rios said: “I am thrilled and humbled to be awarded DIAGEO RESERVE WORLD CLASS Bartender of the Year amongst the incredibly talented group of bartenders at the Global Final.  I have been truly inspired this week by the unequivocally high standards and limitless talent at the Global Final. I look forward to the year ahead, travelling the world as an ambassador for the programme, meeting my peers, educating new talent, and learning about new cocktail cultures and trends around the globe.”

Congratulating the fifth title-holder of the DIAGEO RESERVE WORLD CLASS Bartender of the Year, James Thompson, Managing Director GLOBAL RESERVE said: “David Rios is a true DIAGEO RESERVE WORLD CLASS bartender: innovative, creative, charismatic and most importantly, passionate about the industry. Winning the title of DIAGEO RESERVE WORLD CLASS Bartender of the Year will set David on a life-changing journey, championing the art and craft of the bartender by educating and inspiring new talent, participating in international high-profile events and transforming fine drinking and cocktail culture.  We look to David to bring about a tidal wave of change in getting discerning consumers all over the world to settle only for the best fine-drinking experiences – be it through the best venues, the best skills behind the bar, or the best drinks.” 

DIAGEO RESERVE WORLD CLASS Global Ambassador Spike Marchant commented: “DIAGEO RESERVE WORLD CLASS 2013 was a closer-fought battle than we’ve ever witnessed before, particularly as some of our newer markets had advanced such a lot. But there could only be one winner and David Rios stood above the rest of the 43 finalists. His cocktails and appreciation of flavour were consistently outstanding, his technical precision was jaw-dropping, and he maintained his composure under extreme pressure.  Throughout, his strength of personality shone through, reflecting the best traditions of bartending.”

David embarks on a year-long global tour as an ambassador for DIAGEO RESERVE WORLD CLASS, widening his own knowledge, honing his skills and techniques along the way, and being the standard-bearer for fine-drinking experiences.  He will also inspire new talent, as the next crop of aspirants join the race to be the DIAGEO RESERVE WORLD CLASS Bartender of the Year 2014.

Throughout the next few months, a WORLD CLASS TV programme will be broadcast across 100 countries – featuring behind-the-scenes footage of the excitement at DIAGEO RESERVE WORLD CLASS GLOBAL FINAL 2013 –bringing fine-drinking culture into the home, elevating a new generation of bartenders to celebrity status.  The WORLD CLASS 50: A Definitive Drinking Guide will also be launched, an anthology of the most iconic ‘must have’ drinking experiences created by the Global Finalists of 2013.

Bartender of the Year to be crowned after a week of intense challenges and exclusive events celebrating the best in the business

THURSDAY, JULY 4TH: Today, 44 of the world’s best bartenders – together with fine-drinking industry elite, international celebrities, and global tastemakers – convene aboard the boutique Azamara Journey cruise liner, for the fifth annual WORLD CLASS Global Final, the largest and most credible mixology competition. 

James Thompson, Managing Director Diageo Reserve, said, “We are thrilled to welcome a record number of bartenders to this year’s Global Final WORLD CLASS. WORLD CLASS bartenders are synonymous with sophistication, impeccable service and pushing the boundaries of contemporary and experiential cocktail culture. The programme [WORLD CLASS] elevates the craft of the bartender, discovers new talent and previews the latest trends which consumers will soon be able to sample when visiting WORLD CLASS accredited bars across the globe.”

Setting sail along the French Riviera in Nice and Monte Carlo, the voyage will include stopovers in some of the Mediterranean’s most iconic and chic destinations including St. Tropez and Ibiza, before culminating in the Catalan capital of Barcelona where the WORLD CLASS Bartender of the Year 2013 will be crowned.  This is the first time that the WORLD CLASS Global Final is held on a luxury cruise liner, underscoring the concerted effort that the industry is making to elevate the culinary experience in cruises.

Throughout the year-long WORLD CLASS programme, the world’s most elite bartenders each receive rigorous training before competing in challenging national finals. Since the launch in 2009, over 15,000 WORLD CLASS bartenders have been trained using the award-winning spirits in the Diageo Reserve portfolio – KETEL ONE® vodka, CÎROC® vodka, TANQUERAY® No.TEN™ gin, DON JULIO® tequila, ZACAPA® rum, JOHNNIE WALKER® GOLD LABEL RESERVE™ Blended Scotch Whisky, JOHNNIE WALKER® PLATINUM LABEL™ Blended Scotch Whisky and JOHNNIE WALKER® BLUE LABEL™ Blended Scotch Whisky – to create the most exceptional rituals, perfect serves and fine drinking experiences in the best fine-drinking establishments all over the world.

During the WORLD CLASS Global Final, which has become a landmark week on the fine-drinking circuit, over 600 attendees will celebrate the craft of bartending with:

A series of cocktail challenges – judged by a panel of the world’s most respected mixology cognoscenti comprising Dale DeGroff, Salvatore Calabrese, Peter Dorelli, Hidetsugo Ueno, Gary Regan, Julie Rainer, Spike Marchant, Arturo Savage, and Steve Olson – culminating in the crowning of the Bartender of the Year;

Luxury seminars led by global trendsetters Dylan Jones, Editor of UK GQ, Tony Chambers, Editor of style magazine Wallpaper* and Luca Deplano, Vice President Of Marketing Of Banyan Tree;

ZACAPA® Rum ‘House Above the Clouds’ sensory experience;

TANQUERAY® gin Speakeasy Bar;

Bob’s Bar hosted by Bob Nolet, 11th Generation Distiller and Executive Vice President of KETEL ONE® vodka;

 JOHNNIE WALKER® BLUE LABEL™ Blended Scotch Whisky will be introducing the Flavour Emporium;

DON JULIO® Tequila unveil their Loft; and

CIROC® Vodka and JOHNNIE WALKER® GOLD LABEL RESERVE Blended Scotch host Mahiki VIP after-parties. 

Recognising the craft of the bartender, through its five-year history, WORLD CLASS has become a landmark week in the mixology circuit. What began as a bartending training programme is now an internationally recognized annual event transforming fine drinking experiences and cocktail culture around the world. Launched in 2009, WORLD CLASS is an international platform to showcase talent from the best bartenders all over the world while creating an outlet for luxury fine drinking experiences to unfold.  

In 2012 the WORLD CLASS TV Show was launched, a TV special putting a spotlight on the WORLD CLASS bartenders and elevating a new generation of mixologists to celebrity status. This year, the 4-episode series will be broadcast by 20 major TV networks in more than 100 countries with an opportunity to reach 25 million consumers. The WORLD CLASS social forum on Facebook is a highly engaged community of over 16,000 elite bartenders who meet to exchange ideas and debate on the latest trends in mixology.

Follow the competition on Facebook at the ‘Global WORLD CLASS Finals’ page:

The time has finally come for this year’s 50 best bartenders to assemble on board the Azamara 5 Star Luxury cruise liner in the Mediterranean for a week filled with luxury, style, knowledge and entertainment! Not only will these bartenders get to experience world famous ports such as Nice, St. Tropez, Ibiza and Monte Carlo, but they will also dine with some of the biggest industry names on the planet. Master Distillers and Brand owners will all be there to support and admire while showcasing their skills and accolades to the global media. This event is nothing short of “grand’ and will be spoken about for years to come. This is the pinnacle of bartending!

The ship disembarks on Thursday the 4th of July from Nice after two days of pre-filming for the 3 episode mixology program that will air on BBL in the near future. From Nice the ship will sail on to Monte Carlo, St. Tropez, Ibiza and finish in Barcelona for the Grand Finale on Tuesday the 9th of July. Whilst on board the bartenders will be tested on all aspects of their craft, including written exams, speed, creativity, theatre, style and of course originality. The 8 challenges for this year are;

1. Red Carpet – Cannes Cinema Inspired drinks using the symbolic Ketel One Copper Pot 2. Time to Tanqueray – High Tea inspired drinks using Tanqueray No.Ten Gin, bespoke teas and herbal infusions   3. Mediterranean Mastery – Building on the Retro Chic trend, bartenders are expected to create drinks inspired by Mediterranean food and drink culture 4. Southern Street Market – Bartenders will have a budget to shop at the local street market in St. Tropez and then they will have to create something local and original 5. Flavour is King – Bartenders will be expected to push the boundaries around the large and extravagant RESERVE whisky portfolio. 6. Tapas Table – After tasting some local Spanish dishes, the bartenders will be tested on how well they can create 2 original recipes that pair seamlessly 7. Against the Clock – the bartenders will be pushed to the limit on how well they can deliver a number of classic recipes against a very narrow time frame 8. Punch & Glass – Drawing on the popularity of modern day punches and glassware, the bartender will be judged on how well they can create a theatrical punch for a table serve

So the first two days is all about getting through to the top 20. This elimination process is aggressive and tough! During these two days, all the contestants will have the chance to present Red Carpet, Time to Tanqueray, Mediterranean Mastery and Southern Street Market. After the elimination is done the top 20 with go on to present Flavour is King and Tapas Table. These 20 will then be narrowed down to the top 10 who will present the final two challenges. The Winner will be announced in Barcelona and probably one of the grandest events a bartender will ever see!