iBartend

Introduction

Finally, it is here! The Diageo Reserve World Class competition has landed in South Africa. Coming in as the 49^th Country in the 4^th year of existence, this has to be one of the biggest bartending competitions South Africa has ever seen. In conjunction with super Luxury brands such as Johnnie Walker® Blue Label™, Gold Label™, Ciroc Vodka, Tanqueray No. Ten Gin, Don Julio Reposado Tequila, and many more, this competition is considered nothing less than ultra deluxe.

The program first started in 2009 in the renowned city of London. The first winner to take home the title of World Class Champion was a Greek bartender, Aristotelis Papadopoulos. In 2010 the finals of the competition moved to Greece, and took place in the town of Athens where London bartender Eric Lorincz took first place. In 2011 the finals were hosted in New Delhi, India of which a very talented Japanese bartender, Manabu Ohtake was crowned World Class Champion. And now in 2012 the finals will take place in Rio, Brazil and is going to be bigger and better than ever before. With a total of 49 countries competing and over 11,000 bartenders being trained, this is truly a global sensation. Not only does the program challenge the bartenders in every aspect of bartending, but it enables them to become a star on a global platform. There is a surplus of knowledge, skills, techniques and flair brought together to highlight the standard of which these spirit brands represent. Industry legends such as Dale DeGroff, Salvatore Calabrese, Peter Dorelli, Gary Regan, Hidetsugu Ueno and Daniel Estremadoyro come together to impart their skills and try identify a true World Class winner. The overall winner this year will take home the following;

•        Publish a cocktail book, co-written by Simon Difford and distributed globally.

•        Act as global representative for World Class, traveling to every continent as “The World’s Best Bartender” over the course of 9 months.

•        Be the face of the World Class retail campaign in High End Stores all over the world.

•        Become a recognized global media spokesperson for the art of mixology.

•        Have an open invitation to visit the Reserve Brand distilleries, meet the distillers (all expenses paid).

•        Become part of the World Class Guru family and take part each year in the Global World Class Final as a mentor/judge.

 The Launch preparation

Mixology/Category Training

The launch took place over 3 days in the magnificent Crowne Royal Plaza Hotel in Rosebank of Johannesburg. Global World Class Ambassador/creator, Spike Marchant, flew in from London to be the spokesperson and representative of the program. Day 1 and 2 were for the employees of Diageo/Brandhouse and day 3 was the official launch of the Competition to the South African Trade.

Day 1 was all about category knowledge training and brand positioning with much focus on each of the spirit categories; Vodka, Whisk(e)y, Rum, Gin, Tequila, Cognac, Vermouth, Liqueurs and Creams. This was finished with a comparative tasting to understand the differences in production methods.

Day 2 was all about mixability and how the program puts a strong emphasis on Vintage and Classic cocktails and the importance of twisting them with a unique and innovative method. Each of the global delegates/mixologists spent a couple hours using the tools and ingredients to create world class recipes. This was all in preparation for the Trade launch taking place on day 3.

The Official Trade Launch

The official Launch started at noon with customers and bartenders flying in from all over South Africa. 20 selected outlets were invited to undergo an afternoon of sheer luxury. The afternoon started off with a presentation by Spike Marchant, followed by lunch. The second session started off with a tandem flair show put together by the Shaker bartenders Anil Sabharwal and Pieter Oosthuizen, which then went into the Launchpad Challenge. Teams of 5 had to work together to prepare a classic/vintage cocktail as well as a twist. The teams had to name their recipes and were judged on Taste/Presentation/aroma. The winning team members each got a bottle of Johnnie Walker® Gold Label™. The afternoon was finished off with a perfect serve demonstration of Johnnie Walker® Blue Label™ performed by myself.

The Drinks

Throughout the day we showcased some of our own World Class recipes that we had designed over the past couple of years to show our guests the level of sophistication we are looking to achieve. These recipes were briefed to the Shaker bartenders and were available all afternoon in the Circle bar of the Hotel. The recipes were as follows;

Coctel Iberia

• JW Blue Label™                                x 40ml
• Oloroso Sherry                                 x 20ml  
• Pedro Ximenez sherry                        x 20ml   (a raisin(y) richly flavoured local sherry)
• Orange bitters                                x 2 dashes
• Garnish: Spray with an orange zest and discard
• Glass: Martini

The Blusher

• Tanqueray No.Ten                               x 50ml
• Lemon juice                                       x 25ml
• Elderflower syrup                                x 25ml
• Cranberry juice                                  x 50ml
• 2 dashes orange bitters
• 1 egg white
• Garnish: Orange zest
• Glass: Served in a tumbler

Four Floors Margarita

• Don Julio Reposado                                x 50ml
• Campari                                               x 10ml
• Pink Grapefruit                                      x 15ml
• Lime juice                                            x 10ml
• Agave syrup                                         x 10ml
• Garnish: Orange sugar/salt (orange rinds rubbed into a 2/3^rd salt, 1/3^rd sugar mix)
• Glass: Martini

Tickled Pickford

• Ciroc Vodka                                             x 50ml
• Pineapple mix                                           x 35ml
• Grenadine                                                x 5ml
• Maraschino/Kirsch liqueur                           x 5ml    
• Lime juice                                                x 15ml
• Garnish: Pomegranate foam with pomegranate seeds and a pineapple leaf string.
• Glass: Martini

 *Pineapple Mix: Caramelize pineapple – pan fried with sugar and Ciroc until browned and blended until pureed.

*Pomegranate foam: 50% pomegranate Juice, 50% Pomegranate syrup, agar agar, egg white, dash of lime juice. N20 cartridge. Served chilled from a cream gun.

Conclusion

The competition has now begun and the countdown to find South Africa’s best mixologist is underway. In six months time we will be sending a bartender to Brazil all expenses paid to experience one of the toughest bartending competitions in the world. It up to us as the Diageo Mixologists to train and develop the guys to level in which they stand a possible chance of taking the title as World Class Bartender of the Year. Good Luck!