On Wednesday the 8th of May the beautiful venue of “Luna Rossa” in Gateway hosted the 2013 KZN World Class Regional finals. We had 5 contestants that battled it out over a series of different challenges. Only the winner and runner up were guaranteed a spot in the National finals taking place at the end of May.
The competition started at 10am sharp kick starting with the “Mastery Challenge”. In this challenge each contestant had to write an 80 question multiple choice exam. The exam was set to test the bartenders overall category, brand and mixology knowledge which was taught by the Reserve Ambassadors throughout the programme.
Next it was “Cocktails against the Clock” where each contestant had to make 5 drinks in under 5 minutes. The bartenders were judged on style, technique, personality and presentation whilst delivering 5 perfect recipes to the judges.
The final challenge was “Retro Chic” which was all about choosing a classic recipe from the past and putting a modern retro twist on it. The bartenders had 10 minutes to make their classic choice and then the modern twist. This is where the bartenders were able to bring out all the bells and whistles! We had suspended drinks, we had dry ice vapours, we had ice sculptures and we even had orange aromatic hand towels!
Overall it was an incredible day and at the end of it all, there was very little score difference from 5th to 1st place. It boiled down to consistency and theatre which is what World Class is all about.
- In 1st place from Harvey’s Restaurant – Hauroon Haffajee (Winning R2000 cash & a spot in the national Finals)
- In 2nd Place from Harvey’s Restaurant – Steven Saunders (Winning R1000 Cash& a spot in the national Finals)
- In 3rd Place from Unity Bar – Jason Andrews (Winning R500 Cash)
Hauroon and Steve will be going up against 2 contestants from Johannesburg and 2 contestants from Cape Town on the 29th of May. This competition will be taking place at the Endless Horizons Hotel in Durban and will be a 2 day competition. Watch this space for more info!
WORLD CLASS ‘Tropical Journey’ Results
The time has come to announce the winner of this months “Tropical Journey” theme and our final contestant for the WORLD CLASS regional finals taking place next week at Luna Rossa in Gateway. As you all know the 5 judges were out in the trade last night at Unity Bar, Fairmont Hotel and Harveys Restaurant. Yet again the competition was stiff with all bartenders showcasing individual strengths. The judges were amazed at how the level is still increasing with new surprises every month.
This month the bartenders had to create a drink that fits into the “tropical journey” theme, which basically means the drinks had to contain wild and exotic flavours that would bring out the characteristics of any of the RESERVE brands. We were introduced to Sorbets, Goo Bubbles, Dry ice sand and magical vapour. The aromas and flavours were fantastic! Please see attached the recipes that were created…
But as we all know, we can only have one winner. And as you can see from the points below, winning by 83.4% from Harveys Restaurant…
- In 1st place we have Hauroon Haffajee winning himself R1000 cash and an addition R10,000 event budget for his venue.
- In 2nd Place we have Steven Saunders winning himself R700
- In 3rd Place we have Patrick Mavundla winning himself R300 and a spot in the Regional Finals
So this brings us to the end of the monthly heats and now onto finding KZN’s best bartenders to represent in the National Finals. The regional finals will consist of 5 contestants battling it out for the regional title. As stated above the Regional finals is taking place on Wednesday the 8th of May at Luna Rossa in Gateway. These contestants will be put through 3 challenges to test their overall skills. They will be judges on Knowledge, Speed and Creativity. So here are your Regionals finalists;
1. Hauroon Haffajee – Harveys Restaurant
2. Steven Saunders – Harveys Restaurant
3. Kwanele Sydney Mkhize – Oyster Box Hotel
4. Jason Andrews – Unity Bar
5. Patrick Mavundla – Fairmont Hotel
Garnish: Orange Zest
Pair: White Lindt chocolate balls
- 50ml Don Julio Reposado
- 25ml Agave Necter
- 30ml Espresso
- Dash of Fee brothers orange bitters
Method: Add all ingredients into a mixing glass with ice and shake vigorously. Fine strain into a chilled coupe glass and garnish with an orange zest. Pair on a white dish with white chocolate.
This is WORLD CLASS launch video from the Johannesburg region of South Africa. The event took place at the Rand Club in town. The Bar has definitely been raised!
Check out this awesome clip of the WORLD CLASS launch which took place in Cape Town earlier this month. The event took place at a venue called “The Reserve” which is located in the heart of Cape Town. Looks like the heat has been turned up, Durban VS Cape Town VS Johannesburg!
Watch this Space!
Check out this video of the WORLD CLASS launch event in KZN that took place on Wednesday the 3rd of October at “The Upstairs” venue above Spiga Doro in Morningside. A special thanks to Olivers Twist Productions for making this clip, Fantastic Work!
The first month’s challenge for WORLD CLASS was to create a CIROC® Vodka bottle serve for a celebrity of your choice. Each bartender had to supply reason, originality and class to be selected for the top 5. This was announced on Monday. We then went into the trade to have these bartenders make their recipes for a panel of Judges in their own bars. It was a really exciting exercise and the judges were blown away.
The top 5 contestants/outlets were;
- Bel Punto – Claudia Lovisa making the “Go Ghetta” for celebrity DJ David Ghetta
- Havana Grill – Stephen Ndlovu making the “CIROC Berry Bubbly” topless for the local celebrity Khanyi Mbawu!!
- Havana Grill – Nkayiso Masango making the “Green Summer” for the actor/singer/shareholder MR. Sean Combs
- Harveys Restaurant – Stephen Saunders making a deconstructed version of a bloody mary called “Mary Mary Quite Contrary” for celebrity chef Reuben Riffel
- Fairmont Zimbali Resort – Patrick Mavumbia making a “Nigiri CIROC” for actor/singer/shareholder MR. Sean Combs
The panel of judges consisted of;
- Ryan Duvenage – Barcode Mobile
- Joe De Wet – Livingstons Gastro Pub
- Severin Bang – Barcode Mobile
- Mark Beegt – Liquid Concepts
- Alex Farnell - Brandhouse
In total we received 23 bottle serve recipes from 7 of the 8 outlets. For the first month of the competition this was fantastic. But like in any competition there has to be one winner! None the less, second and third place will also walk away with monetary prizes. This is why we call it WORLD CLASS!
The Contestants were judged in the following areas;
- Expression of the spirit
- Theatrical Performance
- Brand Knowledge
- Interactivity with the consumer
- Overall etiquette and confidence
The winner of WORLD CLASS CIROC® Vodka Month is….
Making a celebrity bottle serve called, “Mary Mary Quite Contrary” for Rueben Riffel…winning himself R1000 cash and a R10,000 WORLD CLASS event budget for his outlet…
Well done to Stephen Saunders from Harvey’s Restaurant in Morningside. A truly amazing bottle serve that really showed you knew what the judges were looking for. The CIROC® vodka came through fantastically and all the elements that you provided were undoubtedly style and professional.
In second place and winning herself R700 cash, goes to Claudia Lovisa from Bel Punto. Her celebrity serve was aimed at international DJ David Ghetta where she really brought the music world to life. Well done.
And in third place, winning himself R300 cash, we have Patrick Mavumbi from the Fairmont Zimbali Resort, making a Celebrity bottle serve for P.Diddy (Sean Combs) whilst combining his theatre with a magic show and a food pairing of Sushi. Well done.
So now we go into month 2 of the competition which is focused all around the Gin category and more specifically the brand TANQUERAY® NO.TEN™. Everyone will go through a training session and learn some new ways to present recipes originating from the 50’s. This month’s theme is called “Retro Chic”. Please see in your trade presenters for more info.
May I also ask those who have not “Liked” the WORLD CLASS SOUTH AFRICA facebook page to please do so. This will keep you updated throughout the competition.
The Mystery Martini
Here’s a delicious recipe for you. No classic rules or heritage in this one, just one hell of a yummy flavour! Obviously balance is essential, and the combination of flavours is a selling point, but trust me on this one. Go get these ingredients and whip this up in your kitchen, you will not be sorry!
Garnish: Small sprig of rosemary punched into a thinly sliced lemon zest
- 50ml of Tanqueray No.Ten Gin
- 25ml Giffard Watermelon Liqueur
- 25ml Monin Amaretto Syrup
- 25ml Lemon Juice
- 2 Small Rosemary Sprigs
Method: Add all the ingredients into a mixing glass with ice, shake vigorously. Fine strain into a chilled martini glass.
Last night was the South African National final of the World Class Bartending competition which took place at 15 on Orange hotel in Cape Town. Congratulations to Brent Perremore from Asoka Bar in Cape Town for taking 1st Place and winning himself an all expenses paid trip to the International finals taking place in Rio in two weeks time.
World Class winner for April - Blended Whisky
Yet another month has passed and it is that time again to announce who is the master mixologist for the blended whisky category in KZN. All the competitors were tasked to submit an original recipe containing at least 25ml of Johnnie Walker® Gold Label™ or Johnnie Walker® Blue Label™. This month a staggering 36 recipes were received all of which had some great potential. With the help of two very experienced mixologists, Ryan Duvenage and Joe De Wet, and after the tedious task of narrowing it down to the top 10, we now have an overall winner.
With an overall score of 77.5% representing Luna Rossa in the Gateway center of Umhlanga and winning himself R2000, the winner is……….
1st Place - CHRISTIAN GAZA
The cocktail he created was named, “The Walk of Life” and consisted of;
GARNISH: Lemon zest dipped in honey
METHOD: Shaken and strained over ice
- 50ml Johnnie Walker® Gold Label™
- 25ml Watermelon Syrup
- 3 dashes Angustura Bitters
- 12.5ml Apricot Brandy
- 12.5ml Singleton of Dufftown 12yr
- 12.5ml Frangelico
In 2nd place, with a score of 77% (00.5% difference from 1st place), we have a recipe submitted by Siyanda Sokhela of the Fairmont Hotel called, “Ice Golden Irish” which consists of;
GARNISH: Dark Chocolate Blocks served on a side plate
METHOD: Shake and Strain into glass with ice
- 50ml Johnnie Walker® Gold Label™
- 12.5ml Drambuie
- 12.5ml Tia Maria
- 12.5ml White Chocolate Syrup
- 25ml Espresso
In 3rd Place, will a result of 76%, we have a recipe created by Calvin Foyle of the Fairmont Hotel called, “Golden Ice Walker” and it consists of;
GARNISH: Vanilla Pod
METHOD: Shake and Strain
- 50ml Johnnie Walker® Gold Label™
- 12.5ml Drambuie
- 12.5ml Fresh Cream
- 25ml Cinnamon/Raisin and Vanilla infused sugar syrup (Unbelievable!)
The rest of the rankings were as follows;
- 4th Place – Kwanele Sydney Mkize (Oyster Box Hotel) “Golden Martini Citrus”
- 5th Place – Kelly John Bauwer (Oyster Box Hotel) “Its all peachy”
- 6th Place – Shane Moodley (Fairmont Hotel) “Golden Mile”
- 7th Place – Garth Fuller (Fairmont Hotel) “Distinguished Gentleman Mojito”
- 8th Place – Thobani Khoza (Oysterbox Hotel) “Johnnie’s Desire”
- 9th Place – Bheki Magwaza (Fairmont Hotel) “The White Walker”
- 10th Place – Douglas Shandu (Oyster Box Hotel) “Melon Whisky Sour”
- 11th Place – Basil Nsinganu (Havana Grill) “Millenium Gold”
Well done everyone, the bar is being raised in a big way!
World Class Winner for March - Tequila Category
As we all know the month of March was dedicated to the category of Tequila which meant all bartenders had to undergo a category training session and submit a World Class recipe containing either Jose Cuervo® Black or Don Julio® Reposado Tequila. I am so impressed by the skills that are being shown in these submissions, not to mention the drastic improvement month on month. The judges, Ryan Duvenage and Severyn Bang from Barcode, commented that these bartenders are coming up with really unique and original concepts which shows their understanding of the brands. We received a total of 22 recipes and it was a tough job narrowing these down to the top 10.
So, there can only be one winner, and earning himself a spot in the regional finals in June…. From the Fairmont Hotel at Zimbali Resort, I am very proud to announce the winner of World Class for the month of March;
Siyanda Sokhela making:
COCKTAIL NAME: Don Picante Del Agua
GARNISH: Lemon Zest rolled around a cinnamon stick with fresh Chilli
METHOD: Shake and Fine Strain
- 50ml Don Julio Tequila
- 12.5ml Grand Marnier
- 25ml Cinnamon Syrup
- 25ml Fresh Lemon Juice Slice Red Chilli
- 50ml Gingerale
The Runner up was Selvan Govender from the Oyster Box Hotel dazzling us with his recipe called the “Tequila Royale”:
COCKTAIL NAME: Tequila Royale
GLASS: Brandy Balloon
GARNISH: Apple Wedge
METHOD: Shake and Fine Strain
- 35ml Don Julio Tequila
- 20ml Calvados V.S.O.P
- 5ml Apple Syrup
- 50ml Cloudy Apple Juice
- 1 Egg White
- 10ml Sugar Syrup
The rest of the top 10 rankings are as follows:
- 3rd Place – Thobani Khoza (Oyster Box Hotel)
- 4th Place – John Shabalala (Oyster Box Hotel)
- 5th Place – Bheki Maqwaza (Fairmont Hotel)
- 6th Place – Douglas Shandu (Oyster Box Hotel)
- 7th Place – Siyanda N. Maqwaza (Oyster Box Hotel)
- 8th Place – Dube Meluluke (Fairmont Hotel)
- 9th Place – Bazil Nsinganu (Havana Grill)
- 10th Place – Kelly John Bauwer (Oyster Box Hotel)
Well Done everyone, I look forward to the Month of April ahead with some creative recipes using Johnnie Walker® Gold Label™ and Johnnie Walker® Blue Label™.
José Cuervo® Especial is the best selling tequila brand in the world so unsurprisingly it is made at a huge purpose built distillery. However, Cuervo’s original distillery, Mundo Cuervo in the centre of the town of Tequila still operates and this is where the company’s super premium tequilas such as Reserva de la Familia and 1800 are made.
Cuervo’s story starts in 1758 when Sr. Jose Antonio de Cuervo purchased a plot of land that included a distillery in the village of Tequila. Unfortunately for Jose Antonio, in 1785 King Charles III of Spain, the then ruler of Mexico, banned production of alcoholic beverages in an attempt to raise revenue from taxes on imported wines and brandies. After his death in 1792, the new king, Charles IV, lifted the ban and in 1795 granted Jose Antonio’s son Jose Maria Guadalupe Cuervo a permit to cultivate and distil from agave. This was the first license to produce “mezcal wine”, the antecedent of what we know today as tequila and it is this 1795 date which marks the official establishment of Tequila Cuervo La Rojeña, S.A. de C.V - the oldest continuously running tequila company for which there are definitive records. The company expanded rapidly and Jose Guadalupe prospered until his death.
When Jose Guadalupe died he left the company and all of his property to his son and daughter Don Jose Ignacio Faustino and Dona Maria Magdalena de Cuervo. Dona married Vicente Albino Rojas who took over control of her properties. He changed the name of the distillery from ‘Teberna de Cuervo’ to ‘La Rojeña’ and modernized and increased production, although the methods remained traditional. When he died, everything was left to his two daughters who handed over control to Sr. Jesus Flores, who owned two other distilleries in the region (La Florena and La del Puente, the latter later known as La Constancia). Jesus Flores was the first tequila-maker to bottle his tequila rather than sell it in barrels. The tequila was exported to the United States for the first time in 1873.
On the death of Jesus Flores, his wife, Ana Gonzalez Rubio, inherited the La Rojeña distillery and in 1900 married José Cuervo Labastida, master distiller at La Constancia. Flores took over management of the company and shortly after changed the name of the tequila produced by the company to the now recognisable José Cuervo Tequila. By this time the company had more than four million agave plants located in fields and farms such as Santa Teresa, La de Guevara, Camichines, Santa Ana, Las Cuevas, La Camotera, Los Colgados, La Fundicion, El Colorado, Las Marias, San Pedro and Guamuchil, among others. Jose Cuervo was now an international brand and won many prizes at international expositions such as the ‘Gran Premio’ in Madrid in 1907 and the ‘Gran Prix’ at the 1909 International Exposition of Nutrition and Hygiene in Paris.
Jose Cuervo and his wife Ana gave generously to the local community, built schools, established water supplies, built washing facilities, paved streets and bought land so that townspeople could be buried without cost - something the family continues to this day. Against a background of unrest and the threat of revolutionary army forces threatening
Guadalajara, in 1914 Virginia Gallardo, the heir apparent to the Cuervo empire, married Juan Beckmann, the German consul in Guadalajara. In 1921, Jose Cuervo died and management of La Rojeña distillery was taken over by administrators before eventually passing to the Cuervo Heirs, Juan Beckmann Gallardo and Juan Beckmann Vidal.
Over 200 years since its incorporation, Cuervo’s heirs still own Tequila Cuervo La Rojeña S.A. de C.V, the largest tequila company with the world’s best selling tequila. Cuervo now operate three distilleries but La Rojeña distillery remains practically untouched by modern changes in tequila production, still making tequila using traditional methods. The distillery is open to the public with regular guided tours. For information see ww.mundocuervo.com
Tequila Cuervo La Rojeña S.A. de C.V, the largest agricultural company in Mexico, owning a staggering 38,500 hectares of agave fields with over 15 million agave plants. Cuervo employ 200 jimadors which still use the traditional tools and methods handed down through generations to each harvest up to 200 piñas a day. Some of Cuervo’s fields are not accessible by road and so donkeys are still used to carry piñas to the main roads. Cuervo also helps sustain local farmers by purchasing a small percentage of piñas from them and the pick of the ripest piñas come to La Rojeña distillery where their sugar content are randomly checked and the entire batch will be sent back to the farmer if the piñas tested plants do not meet Cuervo’s standards.
Prior to cooking the very largest agave are split to ensure an even bake. The distillery operates 10 traditional masonry ovens, still used due to the flavour they impart. These reach temperatures of 92-96°C at a pressure below 4psi (in contrast to modern high pressure autoclaves). The piña are steam cooked for up to 48 hours, followed by one hour of resting without steam and then left to cool for another 14 hours. The piña are then crushed in a modern roller mill to release the plants sugary juice.
This is fermented using a cultured yeast in 50,000 litre stainless steel fermentation tanks. These are water cooled to keep within a range of 29-36°C. Fermentation lasts around 50 hours with air pumped into the tank for the first 10 hours as aerobic fermentation encourages yeast cells to multiply. This produces a mosto of 12-14% abv ready for distillation.
First distillation takes place in one of four copper pot stills, each with a capacity of 10,000 liters and produces an abordinario (distillate) of 30-34%abv. The second distillation is in one of another set of four stills, this time with a capacity of 6,400 litres producing a tequila at 55-60% abv. (Reserve de Famila is distilled to just 45% abv.) The wooden casks used for ageing are predominantly ex-American whiskey casks but a proportion are French Limousin. Newly acquired first refill casks account for 50% of the oak used at the distillery.
José Cuervo Tradicional
Mexican Tequila, NOM: 1122
38% alc./vol. (76 proof)
This 100% agave reposado tequila is only produced in limited quantities (although what that limited quantity might be is not communicated) and sold in individually numbered bottles. Jose Cuervo Tradicional Reposado recreates the tequila first created by the Cuervo family in 1795 and the number of años (years) recorded on each bottle’s label indicates the year of production. For example ‘214’ años would indicate the tequila was made in 2009 (1795+214=2009).
Tasting: (212’ años) An intriguing complex nose features hints of smoke, ripe banana and sweet yellow pepper. Wafts of smoke cross a chargrilled vegetable, woody palate spiced with nutmeg, cinnamon and delicate ginger. A more subtle earthiness is equally balanced by hints of vanilla.
José Cuervo Reserva de la Familia Platino
38% alc./vol. (76 proof)
Launched in the Autumn of 2007, this 100% agave blanco addition to Reserva de la Familia range is made only using estate grown 10-12 year old agaves. It also benefits from ‘Escencia de Agave’, a propriety method which apparently captures the steam emitted during the cooking process. This is condensed (turned back to water), distilled to purify and then used to dilute the tequila to bottling strength.
The limited edition, individually numbered, hand-signed, hand-dipped wax seal and a cork closure bottles come in a decorated wooden gift box.
Tasting: [bottle No. 04744 dated 05-04-07] Crystal clear. A nose of chargrilled vegetable and linseed oil with good agave notes. The palate also has vegetable notes, fried zucini and unripe pear. Finishes dry with slightly peppered notes and enduring agave flavours.
José Cuervo Reserva de la Familia Añejo
38% & 40% alc./vol. (76 & 80 proof)
Launched in 1995 to celebrate the second centenary of Jose Maria Guadalupe Cuervo being granted the first license to distil tequila, José Cuervo Reserva de la Familia is a 100% extra añejo tequila. Ten year old agaves are hand-selected and harvested just before the rainy season when at their peak. These are roasted in a traditional masonry oven for 72 hours - half the temperature and twice the usual cooking temperature and time.
Reserva de la Familia is aged for five years in a combination of new, ‘toasted’ French Limousin and ex-American whiskey casks, with addition of some reserve tequilas aged for more than 30 years. Steam collected from the ovens is condensed, distilled to purify and then used to hydrate the tequila to bottling strength.
Each bottle is hand-numbered, dated and sealed with wax. Every year the Cuervo family commissions a different Mexican artist to design the new collectible hand-painted wooden box. Only 17,000 bottles of Reserva De La Familia are produced each year.
Tasting: [bottle No. 2343 dated 26-07-06] Clear amber. Slightly smoky, vanilla, cacao nose with espresso coffee aromas. Elegant, agave palate with gingerbread, cinnamon, marzipan, bitter chocolate, coffee and a light citrus flavours with a slightly smoky garnish. The finish is almost cognac like with delicate smoky brandy notes.
Reserva 1800 Silver
38% alc./vol. (76 proof)
100% agave rested for 15 days in ex-American whiskey casks and named after the year when the first oak aged tequila was released.
Tasting: Clear, very slight green/yellow hue. Sweet chargrilled red pepper with slight raw celery/asparagus aromas. The clean, light palate has a hint of agave sweetness and delicate smokiness from grilled pepper. Lightly sprinkled black pepper coats the rounded herbaceous finish.
Reserva 1800 Reposado
38% alc./vol. (76ºproof)
100% agave rested for 6 months in American and French oak casks.
Tasting: Clear, light gold. The nose features toasted coconut, vanilla, mocha coffee, and subtle candied fruit with light spicy pepper and sweet cinnamon aromas. Initially sweet entry to the palate with butterscotch, vanilla, green roasted green pepper. Long, dry, rounded finish with good agave notes. A flavoursome, light, easy tequila that is short on faults.
José Cuervo 1800 Reserva Añejo
38% alc./vol. (76 proof)
This 100% agave Tequila is aged for over a year in small French oak charred casks.
Tasting: Clear, red copper colour. Roasted coconut, toffee-apple and cigar box feature on the woody, perfumed nose. The woody, spiced palate has generous nutty notes, caramel and chocolaty roasted agave. Dry woody finish with spicy toffee, pepper notes.
José Cuervo 250 Aniversario
40% alc./vol. (80 proof)
To honor 250 years of history, Casa Cuervo is releasing Jose Cuervo 250 Aniversario on November 2, 2009. This will be one of the most exclusive tequilas ever made.
The pedigree is insane: It’s made with a blend of 5-, 10-, 15-, and 20-year-old añejo tequilas, plus a selection of blanco tequila uncovered in the Cuervo cellars that had been stored there for 100 years. That blanco was aged for three years in oak barrels before mixing with the rest of the tequilas in the blend. Finally, the entire blend was aged a second time in sherry casks for an extra 10 months.
José Cuervo 1800 Colección
38% alc./vol. (76 proof)
This very limited edition, super premium, 100% agave, extra añejo tequila is aged in new French oak casks and blended with reserve tequilas, some of which are as old as 50 years. The bottle comes in a leather and burlap handmade box that also contains an empty pewter and Belgian-crystal decanter weighing in at four pounds by itself. The pewter was specially designed by acclaimed Mexican artist Alejandro Colunga.
Tasting: Clear, dark amber colour. A nose with orange citrus, marzipan, vanilla and spicy clove aromas. The slightly smoky palate has strong mandarin notes with well integrated earthy, vegetal, vanilla, caramel, lightly spicy (cinnamon and pepper ) supple oak, a hint of chargrilled vegetables, cinnamon and buttery butterscotch at the edges. Dry but luscious finish.
The Launch of the Lamborghini Aventador with World Class and IBV South Africa
0 to 100km/h in 2.9s!
Yesterday I was lucky enough to be involved in the Launch of the new Lamborghini Aventador LP700-4 which was hosted by the International Bank Vaults in Gateway. Roughly 1 year ago the IBV started a Super Car Club consisting of members who own Luxury cars valued at 1 million rand or more. The idea is for them to come together to discuss business, cars and basically show off their amazing toys. Last night was the showcase of the first of 6 Aventadors to come to South Africa. With sponsors such as Louis Vuitton, Vernon White and Chanel, it was definitely the playground for the Reserve brands of Diageo; Ciroc© Vodka, Tanqueray© No.Ten™ Gin, Don Julio© Tequila and Johnnie Walker© Gold Label™. I put together a “masterclass” concept to showcase these brands and how one could use them in their own homes. With loads of interest coming through, it was clearly a very successful evening!
The Cocktail menu consisted of 3 Recipes;
- The Lambo’Tini - Vodka Based with white wine and fresh grapes
- The Blush (@mixwithmike) - Gin Based with egg white and elderflower syrup
- El Diablo - Tequila Based with Frankies fiery ginger beer