WORLD CLASS seeks to identify the finest and most creative bartenders currently practising their craft. Conducted through a six month series of competitions and challenges in 39 countries, and culminating in the DIAGEO RESERVE WORLD CLASS Bartender of the Year global final, to be held during July in New Dehli . Previous global finals have been held in London in 2009 and Athens in 2010.
Each country participating in the challenge hosts a series of qualifying heats, and then national finals, to select the most talented and inspirational bartenders. The local winners then come together in New Dehli to compete in a further series of challenges- with one ultimately to be awarded the title of DIAGEO RESERVE WORLD CLASS Bartender of the Year 2011. Amongst Asian countries participating are India, Japan, Australia, and Singapore, Malaysia & Indonesia.
DIAGEO, as the world’s leading premium drinks company, organises and hosts the global events through it’s luxury brands division- DIAGEO RESERVE. The RESERVE brand portfolio includes Ketel One vodka, Johnnie Walker Blue Label, Tanqueray No.TEN gin, Zacapa rum, The Singelton single malt whisky. The WORLD CLASS programme was inaugurated as a focus for educating and inspiring bartenders to create exceptional cocktails. And as a celebration of a new era of refined drinking, with the appreciation of both classic cocktails of the past, and the new taste boundaries now being pushed by contemporary mixologists.
WORLD CLASS Singapore, Malaysia & Indonesia have just completed their third and final of the challenge rounds and the regional finals are to be held in Singapore on June 13th. As a showcase for the best cocktails from the challenges in Singapore, four signature drinks from the first two challenges have been selected for inclusion in any cocktail aficionado’s “little black book” of cocktails. All of these drinks are now available on the menus of the venues as listed.
Bartender– Myat Zaw Win a.k.a. Patrick from “Tippling Club” in Singapore
Notes– Juxtaposing hot & cold, with warmed Ron Zacapa rum served neat alongside a nitro frozen chocolate meringue on a bed of white chocolate rocks and orange jelly with edible skin
Challenge– Rum & service ritual challenge C- 1st place
Bartender- Raveen Misra, from Nektar in Singapore
Notes– although the curry leaf is often associated with Indian cuisine, it is n fact very much a main ingredient in most Southeast Asian cuisines- be it Malay, Peranakan or Chinese.
Playing on the herb’s versatlity and creating a cocktail that on it’s own encompasses the piquant, earthy notes that embodies Southeast Asian cuisine, this surprising and well balanced drink combines Ketel One vodka, air dried curry leaves, pink grapefruit juice, Tahitian lime juice, Benedictine D.O.M., topped off with Balinese saffron.
Challenge– Vodka & local produce challenge C- 1st place
Bartender– Akihiro Eguchi, from Orgo in Singapore
Notes- A dreamy combination of truffle infused Ron Zacapa rum, homemade chocolate cream and virgin sugarcane honey.
Challenge– Rum & service ritual challenge C- 3rd place
Bartender- Myat Zaw Win a.k.a. Patrick- from Tippling Club in Singapore
Notes- Paying tribute to his mother and home country, this simple but memorable serve combines Ketel One vodka, Burmese citrus, homemade bitters and honey water made from an uncommon Burmese honey specially sourced and imported for this drink. Drip bottles containing the main ingredients are provided for guests to add to taste.
Challenge– “Vodka & local produce challenge C- 3rd place
Selected winning cocktails from the third and final Singapore challenge- “Single malts & food pairing”- will be featured in an upcoming article.
And asia-bars.com will be featuring a full photo coverage of the regional WORLD CLASS Singapore, Malaysia and Indonesia finals– in June.