Winner of the Irish Mermaid Challenge, Mihai Fetcu – Romania!!

IRISH MERMAID Mihai Fetcu Romania2

BIG CONGRATULATIONS to Mihai Fetcu for winning the IRISH MERMAID Cocktail Challenge, taking this amazing drink to the next level and spreading the word about it in Romania!

See this step by step guide on how Mihai prepares it elegantly!

1 2

 

34

4.55

78

Go and enjoy this cocktail in is his Bar:
Bistro de l’Arte
Piata Enescu 11bis, Brasov, Romania

Here you find the Bistro de l’Arte Facebook Page and the Website
Photo credit: Arua Petrascu
Mihai Caricature Author: Oasim Karmieh
Photoshop edit: Max La Rocca

IRISH MERMAID Mihai Fetcu BLOG

Read about the inspiration behind this great drink and its recipe HERE

Home Page :: Previous Page
  

The DEAD RABBIT in Rome!!

AN AMAZING OPPORTUNITY FINALLY IN ITALY!

Sean Muldoon and Jack McGarry, the duo behind one of the world’s leading bars, THE DEAD RABBIT

DEAD RABBIT HEADER

DON’T MISS THIS CHANCE, LIMITED SEATS, MAKE SURE YOU LOCK YOURS!
Infoseventibar@gmail.com
——–

VERSIONE ITALIANA

Un’altra spettacolare occasione da non perdere!
Finalmente in Italia Sean Muldoon and Jack McGarry, il duo protagonista di uno dei Bars più famosi al mondo, THE DEAD RABBIT

I posti sono limitati, BLINDA IL TUO!!! IL PRIMA POSSIBILE.
Per infoeventibar@gmail.com

Home Page :: Previous Page
  

The big moment has arrived: WORLD CLASS 2015!

 

max Erik WCC

Dear European Bartenders the big moment has arrived!!

Join us on HERE to read what the 1st Challenge of the year will be and how to ENTER the WORLD CLASS Competition!

Don’t forget to watch the video blow

Explore also THE WORLD CLASS CLUB the brand new platform created exclusively for you to keep you up to date on all the bartender news, competitions and inspiration.

GOOD LUCK TO ALL OF YOU!!

And see you in Capetown for the WORLD CLASS Global Final!

Home Page :: Previous Page
  

The World’s 50 Best Bars 2014 announced

50 best bars small

1. Artesian
Three years running the Langham’s bar has claimed the title of World’s Best Bar and Europe’s Best Bar. Thoroughly deserved.

2. The Dead Rabbit Grocery & Grog
Moving up three places since last year and taking the title for Best Bar in North America.

3. Nightjar
Down one place but still taking a place on the podium, a position this speakeasy has held for the past three years.

4. Attaboy
This year’s highest climber, jumping a staggering 38 positions.

5. Employees Only
Another New York climber up 7 places.

6. Canon
This Seattle bar was the highest new entry for the 2014 list.

7. The Baxter Inn
Up one place from last year, Sydney’s Baxter Inn won Best Bar in Australasia.

8. American Bar
Moving up 12 places, the Savoy’s iconic bar just shows even the well- established bars can improve time and again, matching pace with the plethora of new openings.

9. High Five
Falling six places this Tokyo bar still took the title of Best Bar in Asia.

10. 28 Hong Kong Street
Completing the top 10 and staying in the same place as last year, was 28 Hong Kong Street in Singapore.

11. Connaught Bar
Ever a London favourite, the Connaught Hotel’s eponymous bar has fallen seven places from last year.

12. Happiness Forgets
Still churning out great cocktails and preventing the wallies from getting in, Happiness may have fallen six places but this London stalwart is anything but forgotten.

13. Aviary

A new entry and a first for Chicago.

14. Elephant Bar

Another new entry, this time in New York.

15. Nottingham Forest

Nothing to do with the football club, this Italian bar is up 34 places.

16. Smuggler’s Cove
Up 14 places from 2013, this San Francisco bar is a global tiki reference point.

17. Candelaria
The highest Parisian bar on the list, Candelaria is down 5 spots.

18. PDT
PDT might be sitting at 18, as newer bars have captured our imaginations but this New York speakeasy is actually the all-time achiever of 50 Best Bars. It has been on the list ever since its inception six years ago and, using a formula that assigns a sliding scale of points to a bar’s ranking, PDT, with its 4th, 2nd, 1st, 2nd, 13th and 18th placed finishes heads the all-time leader board.

19. Bulletin Place
This Sydney bar is up seven spots.

20. White Lyan
A new entry to the list, and a bar completely different to any other, in this list and in the world.

21. Buck & Breck

The highest entry for Berlin, Buck & Breck was down four places from last year.

22. The Broken Shaker

A new entry for Miami, and spreading the entries from North America far and wide, The Broken Shaker entered the list at 22.

23. 69 Colebrooke Row
Tony C’s bar has climbed up 4 places this year.

24. Hemingway Bar

Having slipped off the list last year, and placing 38 in 2012, the bar in Prague has managed to re-enter the list.

25. Le Lion Bar de Paris

Jorg Meyer’s bar is Hamburg’s only bar on the list, having slipped 9 places from last year.

26. Door 74
Amsterdam’s best-known and most-loved speakeasy has fallen 11 places from 2013.

27. Three Dots & A Dash

Another new entry for Chicago.

28. The Jerry Thomas Project

Rome’s only bar to appear on the list has fallen 9 places.

29. Chainaya. Tea & Cocktails
Russia’s highest entry has fallen one spot since last year.

30. The Everleigh
Melbourne’s highest entry and down 6 places.

31. Eau de Vie

This Sydney bar is also down 6 places.

32. Bramble
Staying at the same position as last year – Bramble has been on the list every year since it began and is the all-time regional European bar.

33. Trick Dog

A new entry for San Francisco.

34. Dry Martini
Spain’s only entry on the list, this Barcelona bar is down 20 spots.

35. Clover Club
A New York stalwart and local bar for writer extraordinaire David Wondrich, Clover Club is down four places.

36. Drink

Boston’s only bar on the list has climbed up 10 places from last year.

37. Black Pearl
Melbourne’s best-known bar has, similarly to PDT and Bramble, been a regular on this list ever since it was conceived. It’s also the regional all-timer for Australasia.

38. Schumann’s
This Munich favourite is down 15 places from 2013.

39. Floreria Atlantico

Taking the title for Best Bar in Latin America and the Caribbean is Buenos Aires’ Floreria Atlantico, down 4 spots.

40. Star Bar Ginza

A re-entry for this Tokyo bar sees it take number 40.

41. Delicatessen
Moscow’s second bar on the list is up nine spots.

42. Quinary

This Hong Kong bar is down 4 places since 2013.

43. Cure
A new entry from New Orleans.

44. Tales & Spirits
Another new entry – this time from Amsterdam.

45. Maison Premiere
Premiering for the first time on this list, it’s New York’s Maison Premiere.

46. La Capilla

Mexico and Tequila’s mecca, this is the bar that birthed the Batanga. Down 9 spots.

47. Licoreria Limantour

A new entry for Mexico City and home to Jose Luis Leon.

48. Shady Pines

Sydney’s Shady Pines in down 7 spots from last year.

49. Callooh Callay
Down 38 places it’s the bar with a gateway to Narnia and an all-time favourite for relaxed Sunday sessions.

50. Williams & Graham

A new entry for Denver.

 

SOURCE: WORLDS50BESTBARS and DIFFORDSGUIDE

Home Page :: Previous Page
  

GARY REGAN IN ITALY!!

AN AMAZING OPPORTUNITY FINALLY IN ITALY!

ONE OF THE MOST WELL KNOWN GLOBAL BARTENDING MASTER .
GARY REGAN HAS BEEN IN THE “FRONT ROW” FOR MORE THAN 30 YEARS AND HE WILL BE WAITING FOR YOU IN ROME ON 29TH AND 30TH SEPTEMBER 2014!

GARY IN ITALY

DON’T MISS THIS CHANCE, LIMITED SEATS, MAKE SURE YOU LOCK YOURS!
Infoseventibar@gmail.com
——–

VERSIONE ITALIANA

Un’altra spettacolare occasione da non perdere!
Finalmente in Italia uno dei piu’ conosciuti e attesi MAESTRI del bartending globale.
In prima fila da oltre trent’anni Gary Regan ti aspetta a Roma i giorni 29 e 30 settembre 2014.
I posti sono limitati, BLINDA IL TUO!!! IL PRIMA POSSIBILE.
Per infoeventibar@gmail.com

Home Page :: Previous Page
  

WORLD CLASS 2014 Global Winner- Charles Joly – USA

Charles Joly_USA

Charles Joly from USA serves up a week of magnificent mixes to be named the World’s Best Bartender

Charles Joly beats 47 peers to be crowned the Diageo Reserve World Class™ Bartender of the Year 2014

FRIDAY 1 AUGUST 2014, LONDON: After a week of fierce competition, incredible craftsmanship, unrivalled creativity and exceptional cocktails, Charles Joly from The Aviary in Chicago, USA, beat 47 of the best mixologists from around the globe to be crowned the DIAGEO RESERVE WORLD CLASS™ Bartender of the Year 2014.

Charles mesmerised the judges from the very first cocktail but it was his unique and show-stopping signature serve that will help cement his name in cocktail history. His signature cocktail Above the Clouds, crafted for the final Punch and Glass challenge, blew the judges away. Throughout the week Charles consistently proved his winning credentials to the esteemed panel of judges that included legends and luminaries of the cocktail scene such as Dale DeGroff, Salvatore Calabrese, Julie Reiner, Steve Olsen and Gaz Regan.

“Wow, I just feel totally overawed by this. I know it sounds like a cliché but to be announced as theDIAGEO RESERVE WORLD CLASS™ BARTENDER OF THE YEAR 2014 is like a dream – I half expect to wake up at any moment. The other finalists really are the best bartenders in the world today so for the judges to pick me as the winner is incredible” said Joly.

“This journey didn’t start today at the ceremony, this week at the finals, or even last year when I entered the heats – it started many years ago when I first started working in a local bar. The flavours, the smells, the sounds, the techniques, the history, the theatre – I realized I did not want to create just another drink. I make drinks with my heart and it makes me happy to see customers happy. The possibilities open to a bartender are limitless, not just in terms of your career but your creations – the only limit is your imagination.”

Matteo Fantacchiotti, Global Vice President Commercial, DIAGEO RESERVE, said: “Right from the beginning Charles’ passion, creativity and unrivalled mixology skills blew the judges away. His desire to create unique serves that combined sophisticated tastes with innovative modern twists never faltered at any stage of the competition. It’s a real honor to have Charles as our 2014 Diageo Reserve WORLD CLASS™ ambassador, and I look forward to working with him in the future. Together we hope to inspire a new generation of mixology talent across the world, helping raise the profile of bartenders to where chefs are today.”

Charles Joly becomes the sixth bartender to be awarded the revered WORLD CLASS™ Bartender of The Year title, following in the footsteps of mixologists giants who have gone on to influence cocktail culture around the world, including David Rios, Tim Philips, Manabu Ohtake, Erik Lorincz and Aristotelis Papadopoulos.

The 48 bartenders that reached the WORLD CLASS™ Global Final 2014 had already demonstrated unwavering commitment to their craft after conquering a year-long journey of qualifiers, earning them the right to represent their country and compete against the best bartenders in the world in the industry’s most prestigious and respected mixology competition.

Charles Joly will now become a global ambassador for Diageo Reserve WORLD CLASS™, a role which will see him travel the world, educating and inspiring new talent whilst developing his own skills and knowledge through the different tastes and techniques they experiences along the way.

The 2014 WORLD CLASS™ Finals consisted of a series of innovative challenges staged around Great Britain, starting in Gleneagles, Scotland, before travelling via the iconic Orient Express to London. Discovery was at the heart of the competition, a theme brought to life by the series of innovative challenges that immersed the 48 finalists in Great British culture and inspired them to create premium serves, using the world’s finest spirits, that told stories of places, people and the local history of this year’s host nation – the birthplace of WORLD CLASS™ over six year ago.

This year, for the first time ever, consumers were also invited to participate in the WORLD CLASS™ Global Final and discover a world of fine drinking culture at the WORLD CLASS™ House. Set over five floors of a beautiful townhouse, this exclusive pop-up experience was created to coincide with Finals week, providing hands-on mixology masterclasses run by world-renowned bartenders, unique cocktails and food tasting sessions that made the WORLD CLASS™ House, the spiritual home of fine drinking experiences this summer.

In 2015, the WORLD CLASS Global Final will travel to Africa for the first time, and take place in 2014’s World Design Capital; Cape Town. This iconic city was voted the World’s Top Travel Destination by The New York Times, and boasts an abundance of natural beauty and cultural diversity. With a vibrant and cosmopolitan mixology culture, as well as thriving creative sectors, Cape Town is set to provide all the inspiration the contenders will need to thrive in 2015’s Global Final.

SOURCE: diageo.com

Home Page :: Previous Page
  

Tales of The Cocktails 2014 Top 4 Finalists

Screen Shot 2014-05-24 at 17.42.54

CONGRATULATIONS TO  The top 4 Finalists for the 2014 Spirited Awards

American Bartender of the Year

Charles Joly The Aviary Chicago, Illinois
Eric Alperin The Varnish Los Angeles, California
Leo Robitschek The NoMad Hotel New York, New York
Sean Kenyon Williams & Graham Denver, Colorado

Best American Brand Ambassador

Elayne Duff Diageo Portfolio
Jamie Gordon Absolut Vodka
Neyah White Yamazaki
Todd Richman Sidney Frank Portfolio

Best American Cocktail Bar

Anvil Houston, Texas
Clover Club Brooklyn, New York
Cure New Orleans, Louisiana
The Hawthorne Boston, Massachusetts

Best Bar Mentor

Bridget Albert Chicago, Illinois
Dushan Zaric Los Angeles, California
Francesco Lafranconi Las Vegas, Nevada
Julie Reiner Brooklyn, New York

Best Cocktail Writing – Author

Gary Regan
Ian Cameron
Paul Clarke
Robert Simonson

Best Cocktail Writing – Publication

Australian Bartender Magazine
Bar Magazine Digital
DiffordsGuide.com
Imbibe Magazine

Best High Volume Cocktail Bar

Clover Club Brooklyn, New York
Harvard and Stone Los Angeles, California
Sable Kitchen and Bar Chicago, Illinois
Saxon + Parole Restaurant New York, New York

Best International Brand Ambassador

Claire Smith Belvedere Vodka
Giuseppe Gallo Martini
Ian Burrell Rum Ambassador
Jacob Briars Bacardi Portfolio

Best New Book (Cocktail/Bartending)

Drinks by Tony Conigliaro
The Tequila Ambassador by Tomas Estes
To Have and Have Another: A Hemingway Cocktail Companion by Philip Greene
Vodka Distilled by Tony Abou-Ganim

Best New Product

Dale DeGroff’s Pimento Aromatic Bitters
Dorothy Parker Gin
Fords Gin
Pierre Ferrand Dry Curacao

Best Restaurant Bar

Island Creek Oyster Bar Boston, Massachusetts, USA
No. 9 Park Boston, Massachusetts, USA
Saxon + Parole Restaurant New York, New York, USA
The NoMad Hotel New York, New York, USA

International Bartender of the Year

Hidetsugu Ueno Bar High Five Tokyo, Japan
Jack McGarry The Dead Rabbit New York, New York, USA
Simone Caporale Artesian Bar at the Langham London, England,UK
Zdenek Kastanek 28 Hong Kong Street Singapore

World’s Best Cocktail Bar

Callooh Callay London, United Kingdom
Candelaria Paris, France
Drink Boston, Massachusetts, USA
The Varnish Los Angeles, California, USA

World’s Best Cocktail Menu
American Bar at the Savoy London, United Kingdom
Pouring Ribbons New York, New York, USA
The Dead Rabbit New York, New York, USA
The Nightjar London, United Kingdom

World’s Best Drink Selection
canon: whiskey and bitters emporium Seattle, Washington, USA
Mayahuel New York, New York, USA
Saxon + Parole Restaurant New York, New York, USA
The Dead Rabbit New York, New York, USA

World’s Best Hotel Bar

Clyde Common Portland, Oregon, USA
Eastern Standard Kitchen and Drinks Boston, Massachusetts, USA
The NoMad Hotel New York, New York, USA
The Zetter Townhouse London, United Kingdom

World’s Best New Cocktail Bar

Experimental Cocktail Club New York, New York, USA
Pouring Ribbons New York, New York, USA
The Dead Rabbit New York, New York, USA
The NoMad Hotel New York, New York, USA

Home Page :: Previous Page
  

Tales of The Cocktails 2014 Top 10 Finalists

Screen Shot 2014-05-24 at 17.42.54

The top 10 Finalists for the 2014 Spirited Awards have been Announced!

CONGRATULATIONS TO ALL OF YOU!

AMERICAN CATEGORIES:
 
American Bartender of the Year
Jeff Bell (New York)
Erick Castro (San Diego)
Marcovaldo Dionysos (San Francisco)
Bobby Heugel (Houston)
Sean Kenyon (Denver)
John Lermayer (Miami)
Ryan Maybee (Kansas City)
Ivy Mix (New York)
Jeffrey Morgenthaler (Portland)
Pamela Wiznitzer (New York)
 
Best American Brand Ambassador
Brooke Arthur (House of Spirits)
Colin Asare-Appiah (Bacardi)
Elayne Duff (Diageo Reserve)
Jamie Evans (Oxley gin)
Bernie Lubbers (Heaven Hill Distilleries)
Freddy May (Glenfiddich Single Malt Scotch Whisky)
Chris Patino (Pernod Ricard USA Portfolio)
Nick van Tiel (Plymouth Gin / Beefeater)
Neyah White (Suntory Japanese Whiskies)
Angus Winchester (Tanqueray Gin)
 
Best American Cocktail Bar
Anvil Bar & Refuge (Houston)
The Aviary (Chicago)
canon:  whiskey and bitters emporium (Seattle)
Cure (New Orleans)
The Dead Rabbit (New York)
Noble Experiment (San Diego)
Prizefighter (Emeryville)
Smuggler’s Cove (San Francisco)
Trick Dog (San Francisco)
Williams & Graham (Denver)
 
Best American High Volume Cocktail Bar
Employees Only (New York)
Flatiron Lounge (New York)
Harvard & Stone (Los Angeles)
Honeycut (Los Angeles)
The NoMad (New York)
Polite Provisions (San Diego)
Sable Kitchen & Bar (Chicago)
Saxon + Parole Restaurant (New York)
Three Dots and a Dash (Chicago)
Trick Dog (San Francisco)
 
Best American Restaurant Bar
320 Main (Orange County)
Bestia (Los Angeles)
Clyde Common (Portland)
Gramercy Tavern (New York)
No. 9 Park (Boston)
The NoMad (New York)
nopa (San Francisco)
OAK at fourteenth (Boulder)
The Rieger Hotel Grill & Exchange (Kansas City)
The Silver Dollar (Louisville)
 
Best American Hotel Bar
Bellocq (New Orleans)
Bemelmans Bar (New York)
The Broken Shaker (Miami)
Carousel Bar at the Hotel Monteleone (New Orleans)
Clyde Common (Portland)
The Hawthorne (Boston)
The Regent Cocktail Club (Miami)
Sable Kitchen & Bar (Chicago)
The Spare Room at the Hollywood Roosevelt Hotel (Los Angeles)
Vesper Bar (Las Vegas)
 
Best New American Cocktail Bar
Attaboy (New York)
Cane & Table (New Orleans)
Celeste (Chicago)
Golden Cadillac (New York)
Half Step (Austin)
Kimball House (Atlanta)
Mockingbird Hill (Washington, D.C.)
Multnomah Whisk{e}y Library (Portland)
Three Dots and a Dash (Chicago)
ZZ’s Clam Bar (New York)
 
Best American Bar Team – New Category
Attaboy (New York)
Clyde Common (Portland)
The Dead Rabbit (New York)
Drink (Boston)
Eastern Standard Kitchen & Drinks (Boston)
Employees Only (New York)
The NoMad (New York)
The Regent Cocktail Club (Miami)
Trick Dog (San Francisco)
Williams & Graham (Denver)
 
 
INTERNATIONAL CATEGORIES:
 
International Bartender of the Year
Marian Beke (London)
Monica Berg (London)
Simone Caporale (London)
Ryan Chetiyawardana (London)
Mario Kappes (Hamburg)
Zdenek Kastanek (Singapore)
Tim Phillips (Sydney)
Hidetsugu Ueno (Tokyo)
Tom Walker (London)
Jason Williams (Sydney)
 
Best International Brand Ambassador 
Ian “Rum Ambassador” Burrell
David Cordoba (Bacardi)
Giuseppe Gallo (Martini & Rossi)
Tim Etherington Judge (Diageo Reserve)
George Nemec (Becherovka)
David Piper (Hendrick’s Gin)
Claire Smith (Belvedere Vodka)
Manuel Terron (Midori Melon Liqueur)
Camille Vidal (St-Germain Elderflower Liqueur)
Maximilian Warner (Chivas)
 
Best International Cocktail Bar
28 Hong Kong Street (Singapore)
69 Colebrooke Row (London)
Bramble Bar (Edinburgh)
Buck and Breck (Berlin)
Bulletin Place (Sydney)
Candelaria (Paris)
Chainaya.  Tea & Cocktails (Moscow)
Door 74 (Amsterdam)
Eau De Vie Melbourne (Melbourne)
Happiness Forgets (London)
 
Best International High Volume Cocktail Bar
Big Easy Covent Garden (London)
Black Angel’s Bar (Prague)
The Attic at the Black Pearl (Melbourne)
The Cufflink Club (Singapore)
Dvars (Amsterdam)
Eau De Vie Melbourne (Melbourne)
Frank’s (Buenos Aires)
The Lobo Plantation (Sydney)
London Cocktail Club (London)
Schumann’s American Bar (Munich)
 
Best International Restaurant Bar
The Red Bar at Bam-Bous (London)
The Bon Vivants (Edinburgh)
Delicatessen (Moscow)
The Gilbert Scott (London)
Spitalfields Bar at Hawksmoor (London)
Hix Soho (London)
The Lui Bar at Vue De Monde (Melbourne)
Oblix Restaurant (London)
Porteno Restaurant (Sydney)
Blind Pig at Social Eating House (London)
 
Best International Hotel Bar
Artesian at the Langham (London)
Bar at Home Hotel (Buenos Aires)
Beaufort Bar at The Savoy Hotel (London)
Black Angel’s Bar (Prague)
Clive’s Classic Lounge (Victoria)
Connaught Bar at the Connaught (London)
Ohla Boutique Bar at Ohla Hotel (Barcelona)
Punch Room at The London Edition (London)
Scarfes Bar at Rosewood London (London)
Widder Bar at the Widder Hotel (Zurich)
 
Best New International Cocktail Bar
The Barber Shop (Sydney)
Blind Pig at Social Eating House (London)
Hello Sailor (Sydney)
Holmens Kanal (Copenhagen)
Imperial Craft Cocktail Bar (Tel Aviv)
The Liquor Rooms (Dublin)
Little Jumbo (Victoria)
NOLA (London)
Punch Room at The London Edition (London)
White Lyan (London)
 
Best International Bar Team – New Category
28 Hong Kong Street (Singapore)
The American Bar at The Savoy (London)
Artesian at the Langham (London)
The Baxter Inn (Sydney)
The Black Pearl (Melbourne)
Blind Pig at Social Eating House (London)
Connaught Bar at the Connaught (London)
Le Lion – Bar de Paris (Hamburg)
The Nightjar (London)
Ruby Cocktail Chronicles (Copenhagen)
 
 
WRITING CATEGORIES:
 
Best Cocktail & Spirits Writer
Jenny Adams (United States)
Sam Bygrave (Australia)
Toby Cecchini (United States)
Paul Clarke (United States)
Camper English (United States)
Jeffrey Morgenthaler (United States)
Darcy O’Neil (Canada)
Daniel Priseman (United Kingdom)
Jane Ryan (United Kingdom)
Robert Simonson (United Kingdom)
 
Best Cocktail & Spirits Publication
Alcademics.com (United States)
Australian Bartender magazine (Australia)
BarLifeUK (United Kingdom)
DRINK (China)
Ginger Magazine (France)
Imbibe Magazine (United States)
Liquor.com (United States)
PUNCH (punchdrink.com) (United States)
The Cocktail Lovers magazine (United Kingdom)
The Spirits Business (United Kingdom)
 
Best New Cocktail/Bartending Book (Top 9)
The Art of the Shim by Dinah Sanders
Apothecary Cocktails:  Restorative Drinks from Yesterday and Today by Warren Bobrow
Beachbum Berry’s Potions of the Caribbean by Jeff Berry
Cocktail for a Crowd by Kara Newman
The Curious Bartender by Tristan Stephenson
The Drunken Botanist by Amy Stewart
Home Bar Basics (and Not-So-Basics) Cocktail Guidebook, 2nd Edition by Dave Stolte
Wine Cocktails (Planet of the Grapes) by Jason Wilson
Whiskey Women:  The Untold Story of How Women Saved Bourbon, Scotch and Irish Whiskey by Fred Minnick
 
 
OVERALL CATEGORIES:
 
Best Bar Mentor
Erik Adkins
Bridget Albert
Jacob Briars
Jackson Cannon
Wayne Collins
Doug Frost
Francesco LaFranconi
Jim Meehan
Andy Seymour
Dushan Zaric
 
Best New Product
Ancho Reyes
Beefeater Burrough’s Reserve gin
Crawley’s Imperial Shaker Machine
Del Maguey Ibérico mezcal
iSpoon by Monkey Shoulder
Martini Gran Lusso Vermouth
Nikka Coffey Grain Whisky
Plantation Original Dark Rum
Sipsmith VJOP Gin
Small Hand Foods Tonic Syrup
 
World’s Best Cocktail Menu
69 Colebrooke Row (London)
The Aviary (Chicago)
canon:  whiskey and bitters emporium (Seattle)
Eau De Vie (Sydney)
The Nightjar (London)
The NoMad (New York)
Polite Provisions (San Diego)
Pouring Ribbons (New York)
Three Dots and a Dash (Chicago)
Trick Dog (San Francisco)
 
World’s Best Drinks Selection
Baba Au Rum (Athens)
Connaught Bar at the Connaught (London)
The Dead Rabbit (New York)
Eau De Vie Melbourne (Melbourne)
Hard Water (San Francisco)
Liberty Bar (Seattle)
Multnomah Whisk{e}y Library (Portland)
Old Crow (Zurich)
Scopa Italian Roots (Los Angeles)
Tommy’s (San Francisco

Home Page :: Previous Page
  

Breakfast, Lunch and..HUGS

“Restaurant owner with down syndrome runs the friendliest eatery ever!”

Travelling the world nearly every week and having the chance to interact with amazing Bartenders, sometimes I get the feeling that something is missing in the approach with their guest and this is something as “easy” as really having FUN in what we do , without taking ourselves TOO seriously!!

I know that what we do is very serious stuff, like handling money, dealing with people, sometimes also arrogant people, so we need a looot of patience, but everything will be so much easier and run much smoother if we manage to have a bit of FUN on the way, in my opinion, so..

..dont’ forget to have FUN this stuff is too important to be taken seriously!!

To enforce the point of what I’m talking about , I want to share with you this video and story that really drew my attention, increasing my awareness that all of us seriously are

A GIFT TO THE WORLD” – I hope you’ll enjoy this story too and you’ll bring FUN as a serious concept in your day-by-day work behind the Bar!!!

Max La Rocca

 

Source: Amazingoasis.org (read the comments below the source Page)

and if you’re interested, Read more about Tim.

 

Home Page :: Previous Page
  

Max La Rocca @ VENUEZ Barshow Benelux

VENUEZ HEADER

VENUEZ14 is the most inspiring Benelux trade event in the field of design, concepts, drinks & experience. It is the meeting place for hospitality entrepreneurs, brand managers, suppliers, consultants, designers, architects, concept developers, bartenders, chefs, and trend spotters.

Click here you can find more information about VENUEZ14

max stage venuez

I’m giving a great WORKSHOP called

THE ART OF THE START:

HOW TO BECOME ONE OF THE 50 GREATEST BARS ON EARTH IN 365 DAYS”

on Tuesday 18th March at 5.30 pm, can’t wait to meet you all there!

Max La Rocca

Home Page :: Previous Page
  

The (KETEL ONE) “Dutch Moustache Companion” Cocktail

(Photo Courtesy of KETEL ONE VODKA)max dutch companion small

That’s what happens when World Class Bartenders meet with the Ketel One Vodka FAMILY in a Photo Shoot Session in Amsterdam..pure MAGIC!But the FAMILY doesn’t stop there. Enjoy this video where Bob Nolet goes on a bar tour of Amsterdam with his..”Extended Family”

Here I am with my brand new Cocktail called
“The (KETEL ONE) Dutch Moustache Companion”
-25 ml KETEL ONE VODKA
-25 ml lemongrass infused Dry Vermouth
-10 ml Benedictine
-5 to 10 ml Grand Marnier (suiting your Country taste)
-3 Dashes Orange bitter
-Flamed Rosemary on the rim of the glass for another level of experience
METHOD:
Throwing technique
GLASS:
Vintage Coupette
Suggested Pairing:
Granny Smith Apple ball rolled with a smoked salmon slice and cracked black pepper.
Key points of the drink are:
– it is easy and fast to prepare,
– using an elegant performance that will get people’s attention and curiosity
– can be drunk at any time of the day
– it is an old style drink with a (contemporary) Vodka soul
– it includes ingredients easy to find in any bar
– it integrates perfectly with nearly any Bar Menu’s style
ENJOY

Max La Rocca

Home Page :: Previous Page
  

BALANCE YOUR LIFE! – by Gary Regan

BAR MANTRAS striscia2 GARY HEADER

Here I am with the first “BAR MANTRAS” post with GARY REGAN, renowned author, Bartender Legend, Mixology Guru and much more..

ENJOY THE ARTICLE!

Max La Rocca, my host here, asked me to write something about how bartenders can learn to balance their lives so that none of us keels over dead after living short lives full of complete debauchery and drunkenness.  And since I’ve already lived for over 62 years, and just (today) got a remarkably positive check-up from my doctor, I guess I must be doing something right.  That hasn’t always been the case, though.

I never saw the inside of a gym since I left high-school when I was 16 years old, until 2004 when I started exercising regularly.  What made me do such a rash thing?  Well, after undergoing nearly 18 hours on the operating table having my stage-2 tongue cancer taken care of, I figured it was time to reevaluate the way in which I was living my life.  Don’t let this happen to you.  Please think about taking good care of your body, and your mind, and I promise you’ll end up being much happier.

If you decide to heed my advice, it’s probably best that you do so your own way, but I can give you a few tips on certain aspects of taking care of yourself, so let me list them here.  Please remember, though, that these are merely suggestions for you to consider.  Nobody hates rules more than I.  Promise.

  1. If you can afford membership at a gym, choose one that’s as close as possible so you have no excuse not to go.
  2. Many gyms offer a workout coach for at least one hour—take advantage of that, and be prepared to tell the trainer your goal.  My goal, for instance, was (and still is) to workout in less than 60 minutes per session, simply because I know that, if I stay longer than that, I’ll end up never going at all.  Ten years later I’m still a regular at my gym.
  3. If you find that working out is boring, think about listening to music, or better still, audiobooks on your iPod.

The next part of my fitness regimen can be hard to talk about, and it’s very personal, too.  It concerns meditation and yoga, and there are people who shy away from these practices because they think of them as being tied to spirituality, and spirituality turns them off.  Let me say, then, that although many people, myself included, tie their spirituality to these practices, it’s absolutely not necessary.

Meditation can be hard to get into, but there are lots of books that can lead the way, and the rewards are massive.  Spending some time alone, or with a group, in silence, and trying to clear your mind and center yourself for five, fifteen, or 30 minutes, on a regular basis, will result in a clearer head, and a better ability to cope with the stresses of everyday life.  And we bartenders have pretty stressful lives, right?

Yoga happens to be another practice I follow to keep both my mind and my body in good shape, and I highly recommend this, but there are lots of other practices you could take up for similar results.  Eastern practices such as Tai Chi, and to an extent, any of the martial arts will probably lead to the same peace of mind, and flexibility of limbs, as yoga, but if none of these appeal to you, then JUT SAY NO!  Then look around for some sort of sport—tennis, swimming, or whatever takes your fancy—so that you have some sort of sport that you can practice on the days when you don’t go to the gym.

And finally, I advise you not to overdo any of the things I’ve suggested here.  If you’re anything like me, as soon as I start forcing myself to go to a class, or have a workout at the gym, I start to rebel against going at all.  This sort of thing requires discipline, that’s for sure, but in my experience, if you push yourself to a point where you hate what you’re doing, you’re on the road to quitting altogether.

Now you can go out and party with the best of them, and balance your life by adopting some new endevours that can help you lead a happier, healthier life.  And in all likelihood, after just a few weeks, you’ll start getting laid more often, too . . .

image001 20.00.51

 

Thank you Gary for being my Guest!

Home Page :: Previous Page
  

Max La Rocca – Cityspace Video

Inspired by the amazing Jamie Boudreau, we matched Italian Savoir Faire, Russian expertise and production management.

And that’s what happens…PURE MAGIC!!!

Youtube Video Banner CitySpace - grafica varie

Watch it HERE!!

If the video is not available in your Country, follow this link or watch it on Facebook.

Camera Andrey Klimov and Michael Voinov.
Music editing and directed by Michael Voinov.
Produced by Bek Narzi

Sourcecityspacebar.com 

SOUNDTRACK: Le carnaval des animaux (The Carnival of the Animals)

ARTIST: St. Petersburg Radio Symphony Orchestra and Stanislav Gorkovenko, St. Petersburg Radio Symphony Orchestra

Music Source on Google Play: http://goo.gl/RQ4a1N
Music Source on iTunes: http://goo.gl/akO72k

Home Page :: Previous Page
  

World Class 2014 Burst 1has kicked off!

World Class 2014 has kicked off and I was heading up the launch in Italy of Burst 1 of World Class Training and outlining below what took place during a couple of great sessions in Rome and Sicily.

So here we are with the exciting new burst 1 of World Class Training, showcasing some amazing content for you to get inspiration from.

We’ve been in the beautiful city of Catania in Sicily followed by Rome ‘the Eternal City’.

After Federico Berlingieri opened the day by explaining terms and conditions – as well as the important deadlines for the competition, our great Franco Gasparri and Fabrizio Fischione started the session with a fantastic journey into our Reserve Portfolio, focusing on Ketel One Vodka, Zacapa and the Johnnie Walker Super Deluxe Range that includes Johnnie Walker Gold Label Reserve, Platinum and the prestigious Blue Label.

Federico Sicily_640x400
Then it was time to explain the two exciting Challenges of this first burst:

• Mediterranean Mastery, where Ketel One brings to life the concept of a ritual and Zacapa introduces us to the fantastic world of food pairing, both taking inspiration from the influence of the Mediterranean on the food and drink culture during the 1950s and 60s.

• The Flavour Challenge, which is an intriguing way to incorporate the fantastic world of Johnnie Walker into mixology.

I followed these first two sessions with a demonstration, helping the bartenders to better understand the concepts behind the Challenges.

Then we talked through the importance of a drinking ritual, how to apply it to Bartending and to World Class, followed by a fantastic Ketel One ‘Dali’s Moustache’ Cocktail using the beautiful new ‘Copper Kettles’ to bring some emotions, elements, ingredients and icons that would relate to the Mediterranean Mastery Challenge.

KETEL SMALL

It was then time for The Flavour Challenge with a Johnnie Walker Gold Label Reserve ‘Sailing to Sicily’ Cocktail. This was to recreate the legendary journey of the Walkers who exported it worldwide, making the captains of ships the true ambassadors of their brand.

sailing to sicily2

This cocktail is simple but intriguing, with the creaminess and honeyed notes of Johnnie Walker Gold Label Reserve fitting harmoniously with Pedro Ximenez sherry, all perfectly balanced by the elegance of pear liqueur to create a refined after-dinner drink with a surprisingly delicate finish. It managed to showcase the real character of Johnnie Walker Gold Label Reserve whisky.

The drink is then served with an old sailing ship and a world map customised with the Johnnie Walker logo and the name of the cocktail in order for guests to experience not only the atmosphere of the journey undertaken from the Walkers, but an amazing journey of discovery of exciting new flavours!

bilancia ok

trio telefono

After the Brands and Challenges sessions in Rome, our Southern Italy winner from last year Daniele Gentili talked about his experience at the European Final in Madrid, and took Bartenders through the steps needed to prepare for a competition like World Class. He captivated the audience with his charm and knowledge, giving a tour behind the scenes of the World Class competition.

baule ok

daniele ok4

Daniele ok

They were two really exciting sessions and the interest that we generated and the motivation we felt at the end was outstanding in the two different cities.

Stay tuned for the next posts!
Celebrate life every day, everywhere
Max La Rocca
WORLD CLASS AMBASSADOR – WESTERN EUROPE

Home Page :: Previous Page
  

THE LONG POUR – A Bartender’s Anthology of Hilarious Tales and Dirty Tricks

Good afternoon all,

This book arrived on my desk a few days ago from a great friend and an amazing Bartender Adam MacDonald and after giving it a read I felt I had to share it with the bartending community.  If you’ve ever pulled a pint, stirred a drink, tapped a keg, picked mint, flipped a bottle, chilled a glass, shaken a daiquiri, squeezed a lemon, owned a bar or shouted “last call for alcohol”, then this book is about you!

It must be said that this is NOT a cocktail book, and the editor and compiler
(Adam MacDonald) makes no apologizes for this.

“The world of craft cocktails and artisanal products can be a bit too serious at times… these stories just remind us to not take ourselves so seriously. And, they’re a bit naughty, which is always more fun.”

The Aussie bartender, living in Norway, and soon to be moving to London, spent 4 years interviewing bartenders all of the world to get the dirt, the juice and “the stories of fast cash, loose women and all the trouble that comes with ‘em. “

ALEX KRATENA said: “Super funny stories, but should you consider pursuing a career in bartending, then don’t let your mother read this book!”

ALAN KAVANAGH said: “Dripping in sarcasm, smothered with metaphors, and splashed with bone-dry wit, The Long Pour is the one book bartenders actually want to read.”

CLASS MAGAZINE said: “This bartender confessional is definitely entertaining and, perfect for quiet times during service, you can dip in and out of it. “

The book is a micro production, meaning that Adam has only printed 3000 copies.  Each one has been individually numbered and signed and once they are finished, that’s it for the Limited Edition.  As you can imagine, these are getting snapped up quickly. The book is in full colour, beautifully designed and the cartoons he uses for each story are works of art.

The 40 true stories will remind you of your own forgotten bar stories and will probably have you wanting to be involved in volume 2.  When I asked Adam if there were plans for more he said. “let’s get through the Limited Edition print of volume 1 first… but yes Max, to answer your question, with so many awesome stories out there, volume 2 is definitely on my radar.”

There is only one place in the world you can get The Long Pour and that is www.thebartenderbook.com

Happy reading and thanks so much Adam for giving me the opportunity to share it with the Bartender Community!

RESPECT!
Max La Rocca

Home Page :: Previous Page
  

SUPER-BAR, Milan 30 September/3 October – The first Italian BarShow is coming!!

 

CLICK HERE FOR THE GOOGLE TRANSLATED VERSION OF THE ARTICLE

 

Finalmente a Milano si è avverato il grande sogno dei Bartenders Italiani di avere un proprio Barshow dove poter conoscere e condividere nuove tendenze, tecniche, prodotti e attrezzature, nonché avere la possibilità di seguire Seminari di altissimo livello da relatori che sono considerati i Gurus della Mixology come Salvatore Calabrese, Peter Dorelli, Simone Caporale, Hidetsugu Ueno, Beach Bum Berry, Shingo Gokan, Zdenek Kastanek, Naren Young, Nicolas Saint Jean e tanti altri.

Sono veramente onorato di essere stato scelto come Testimonial dell’evento ed essere il “trait d’union” tra il panorama internazionale e la cultura del beverage Italiana che negli ultimi anni ha fatto passi da gigante esplorando nuove tecniche di lavoro, tendenze, prodotti e filosofie inglobandole nell’arte della miscelazione del nostro paese.

Con orgoglio vedo questo evento mettersi sul podio insieme ad altri importanti Barshows come quello di Berlino, Mosca, Parigi, Londra e New Orleans.

E’ un piacere che il mio ritorno in Italia, dopo aver fatto importanti esperienze nei più prestigiosi Bar all’estero e aver creato cocktails in tutto il mondo, sia coinciso con il SUPERBAR, dandomi l’opportunità di mettere a disposizione le mie conoscenze e contribuendo al prestigio di questo importante appuntamento che si rinnoverà ogni anno, attribuendo all’Italia un posto di prim’ordine nel panorama della Mixology Mondiale.

SITO DEL SUPER-BAR

Sotto il video del Press release Day ed alcune foto

Ladies & Gentleman Mr Gianni Merenda, la mente dietro il progetto

Superstudio Più – Via Tortona 27, Milano – 30 settembre – 3 ottobre 2013

– 30 settembre dalle ore 12 alle ore 19 | Trade only

– 1-2-3 Ottobre dalle ore 12 alle ore 19 | Trade only
Dalle ore 19 alle ore 24 | Open door – eventi e dj set

 DIMENSIONI SPAZIO > 8.000 MQ.

ORE DI APERTURA > 43 (lunedì – giovedì)

AZIENDE ESPOSITRICI > 40/60

 PRODOTTI ESPOSTI > 80/100

SEMINARI (1,5 ore cad) > 16

 WORKSHOP (1 ora cad) > 20

 ACADEMY (1 ora cad) > 20

 MASTER (3 ore cad) > 4

CONTEST > 4

SUPER-BAR è un evento organizzato e prodotto da You Factory, con il supporto commerciale e media di Bargiornale la rivista mensile per i professionisti del mondo del bar, leader del mercato con oltre 110.000 copie diffuse e con il patrocinio di FIPE-Confcommercio ed esplora il mondo di mixologist, professionisti e bartenders grazie a contests, workshops, seminari, degustazioni e parties incredibili.

Un favoloso viaggio nel mondo dei Modern Classic, le tecniche giapponesi, la storia dei cocktail, i liquori messicani Mezcal e Tequila, i Rum, i Tiki cocktail, i trend di New York, la cultura sudamericana del bere, le tendenze in Asia,il Flair e NATURALMENTE larte della miscelazione italiana.

Dopo analoghi eventi a Berlino, Mosca, Parigi e New Orleans, SUPER-BAR è lappuntamento internazionale più atteso in Italia dal mondo bartender e dalle aziende beverage, ma è anche ai non addetti ai lavori.

Prevediamo un’affluenza di circa 3.000/4.000 persone al giorno per un totale di 12.000/16.000 visitatori per tutta la durata dell’evento

- Da non perdere i 4 master organizzati da Planet One, azienda leader per la formazione e consulenze

1) “I bar dalla parte delle donne”, dedicato esclusivamente alle donne;
2) “Amici al bar”, per i giovani imprenditori;
3)“Cambiare per crescere”, dedicato a chi vuole riconvertire un locale già esistente; 4)“Quattro Stagioni”, per chi gestisce attività stagionali.

LE AREE TEMATICHE DI SUPER-BAR

SUPER-BAR è suddiviso in macro aree tematiche.

– Il Central Point è il cuore pulsante di SUPER-BAR, di giorno contenitore di contest dedicati ai professionisti del settore; di sera, a partire dalle ore 19, location per gli eventi aperti al grande pubblico.

– L’Excelsior Area è dedicata a vodka e prodotti premium.

– La Food & Service Area celebra i riti “all’italiana” più amati, colazione e aperitivo.

– Outdoor nell’Art Garden di Superstudio invece Street food, con 6 Apecar rivisitate nel design che propongono specialità regionali italiane selezionate, ma anche sushi e gelati artigianali.

– Ci sarà una zona dal mood tropicale dedicata al distillato “beach” per eccellenza, il Rum, e a tutti i prodotti che richiamano il fascino delle spiagge, del Tiki e di Exotic Cocktails.

– E ancora un’area dedicata al mondo del gin e a tutti i distillati di erbe e spezie.

Supershop dove comprare accessori specializzati e kit per il perfetto bartender.

ATTIVITA’ DI SUPPORTO

Dalle 19.00 Super-Bar aprirà le porte al pubblico della Milano da bere. Grazie alle attività di comunicazione a supporto della manifestazione (piano media, ufficio stampa, pr, digitale, ecc.) e al cast artistico di dj internazionali di altissimo livello.

Ben 8000 metri quadri, si trasformano in una vera e propria cittadella della “cultura del buon bere” con corsi, degustazioni, party, dj set, concerti, eventi pensati ed organizzati per tutti i cocktail lovers, ma anche per gli amanti del buon cibo e della buona musica.

SUPERBAR UNA BRAND EXPERIENCE DI 12 MESI 

Super-bar non é soltanto un Barshow ma diventerà una piattaforma verticale per tutti i cocktail lovers dove Web, mobile e social media saranno gli strumenti per costruire una brand experience personalizzata per sponsors e partners con contenuti ed eventi sul territorio per un’esperienza unica di 12 mesi.

WORKSHOP: THE ART OF THE START
“Come diventare tra i 50 migliori Bar al mondo in 365 giorni”
Giovedì 3 Ottobre – 18.30/19.30

Anche se il titolo può sembrare provocatorio o un qualcosa di irraggiungibile, il mio Workshop vuole proprio dimostrare che attraverso la professionalità, la costanza e l’attenzione al mercato, il viaggio verso questo traguardo può essere intrapreso da tutti, seguendo il proprio istinto, mantenendo i propri valori e passioni e senza aver bisogno di lampadari di cristallo, poltrone lussuose o un arredamento Super-Chic!

Un viaggio attraversando le varie fasi della progettazione, posizionamento del bancone, scelta delle attrezzature, bicchieri, strumenti di lavoro, musica e atmosfera, tipologia di clientela che si desidera attirare e l’uso dei social media per aumentare la visibilità del nostro Bar; ci saranno poi importanti “Tips & Tricks” e dietro le quinte…

Vi aspetto!

“Always stir..with a dash of love”
Max La Rocca

Home Page :: Previous Page
  

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science

Think of It as Your PhD in Drinking.

In Craft Cocktails at Home, you’ll embark upon a one-of-a-kind journey as you learn how to make some of the world’s most innovative, unique, and delicious cocktails.

Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike.

Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which “molecular” ingredients have the best texture?

These questions and more, answered inside.

With 250 pages and 65 recipes

Enjoy it!!

Max

Home Page :: Previous Page
  

Diageo World Class Global Final 2013 – Azamara Cruise – David Rios (Spain) Winner!!

Aboard the boutique Azamara Club Cruise’s ship, Azamara Journey, contestants from 44 countries participated with finalists 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.

COCKTAIL KING OF THE WORLD!

Congratulations to Mr David Rios from Jigger Cocktail & Disco Bar in Spain that has claimed the prestigious title of Diageo World Class Bartender of the Year 2013!!!!

After a 12-month search for a star, the victory was announced at a glittering ceremony in Barcelona’s iconic bullring. It marked the end of a landmark week, with intense competition, spectacular events amidst the gathering of the industry’s elite, along with international celebrities and global figures in the world of bartending.

Diageo Reserve World Class Global Ambassador Spike Marchant commented: “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.”

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.”

( Edited from the source: TheReserveClub)

CHALLENGE WINNERS
Red Carpet – Gareth Evans, Great Britain
Mediterranean Mastery – Zachary de Git, Singapore
Time to Play – Kirill Runkov, Russia
St Tropez Market Challenge – Laura Schacht, Switzerland
Kings of Flavour – Tsuyoshi Miyazaki, Japan
Punch & Glass – David Rios, Spain
Tapas Table – Jason Clark, New Zealand and Luke Ashton, Australia
Cocktails Against the Clock – Jeff Bell, USA

REGIONAL WINNERS
Europe – David Rios (Spain)
Asia Pacific – Tsuyoshi Miyazaki (Japan)
Latin America & the Caribbean – Mario Seijo (Puerto Rico)
Northern America & Rest of the World – Jeff Bell (USA)

A personal wish for a great professional and a sincere and humble person:

May your new journey be full of passion, love, excitement, personal growth and motivation while maintaining your roots, your principles and remaining authentic and unique, that’s to say, the David we all know…here and now”

This is a great beginning, NOT a destination..
From a Bartender to a (great) Bartender
Max La Rocca

ENHORABUENA DAVID!

Home Page :: Previous Page
  

50.000 visits on ListentotheIce.com – The Art of Perseverance!

 Thank you so much to all the Subscribers and Readers for taking the time to follow this wonderful journey into Mixology with me for all those years…hoping that you enjoyed the contents of my blog.

This Blog started only one year after I started Bartending and I immediately felt the need to share with what is known today as a…Bartending Community; a need that, after 6 years, is still motivating and inspiring Bartenders from all over the world, so SHARING WITH YOU is main reason behind ListentotheIce’s big success!!

THANK YOU FOR GIVING ME THE OPPORTUNITY!!

What would you like to see shared on the Blog that isn’t there right now?

Always stirred…with a dash of love.

Max La Rocca

Home Page :: Previous Page
  

The Power of Bartender Community united for a GREAT CAUSE!

In Sao Paulo Brazil my great friend and amazing Bartender Márcio Silva and his friends did an event for a friend bartender who suffered a car accident and lost his right arm.

All beverage sales of this event was donated to this friend of theirs to help him get an arm prosthesis (he’s on the video at mins 2.50)

Xoquinho was hit by a car on the evening of April 10th of this year as he crossed an avenue and there was no relief. After a few hours he was found unconscious and taken to the hospital.

He had a head injury and lost his right arm and since then he is in treatment.

I know the video is in BR-Portuguese and they are working to put a caption in English and Spanish, and you also know how much I care and work for the bartender world community.

So now I ask you all your help to disseminate this video to reach a large number of access on YouTube.

If they get a large number of visits they can get more money for the cause!

Please click here to watch the video, it’s important!

Here a Video of Xoquinho on Brasilian TV working is magic before the accident

Thank you so much and bless you all!!
“Video Xoq’s Day – Encontro dos amigos do Rodrigo Xoquinho no La Maison est Tombée”

Max and Márcio

Home Page :: Previous Page
  

Diageo World Class Western Europe Final 2013 – Madrid

Congratulations to all the contestant for being part of this amazing journey and to the 13 souls who will make their country even more proud at the Global Final.

YOU ARE ALL WINNERS!!

It was an honour organising such a great event for you all!

The entire competition and celebrations took place in the modern and luxury Teatro Goya in the central part of Madrid.

This is the second edition of the Western European World Class Competition and Madrid has been chosen, being a vibrant, artistic, modern wonderfully cosmopolitan city with an extraordinary reputation for gastronomy and drinking culture from historical bars like ‘Museo Chicote’ which opened in 1931 to the ultra-modern ‘Le Cabrera’ and ‘O-Clock’.

After two days of shaking, mixing, performing and celebrating Diageo’s Reserve spirits by 26 of Europe’s finest bartenders, the winners heading their way to the Global Final of World Class are:

Bert Jachmann, Austria

Carl Van Droogenbroeck, Belgium

Hasse Johansen, Denmark

Jérôme Kaftandjian, France

Atalay Aktas, Germany

Gareth Evans, Great Britain (also Cannes Red Carpet Challenge Winner)

Thodoris Pirillos, Greece

Mattia Pastori, Italy

Ivar de Lange, Netherlands (also Retro Chic Speed Challenge Winner)

Monica Berg, Norway (also Bartender/Barchef Challenge Winner)

David Rios, Spain

Emil Areng, Sweden

Laura Schacht, Switzerland

Click here to get a feeling through some amazing “MOMENTS” shared on Facebook’s World Class page

Below, a nice Video on Spanish Television for you to enjoy

A huge, honest, friendly, professional, human, passionate THANK YOU to Spike Marchant, Malin Möllerberg, Stephanie Jordan, Jorge Pineda & the Spanish Diageo Reserve Team and my biggest respect to the winners of last year’s Western Europe World Class who supported me, working hard behind the Event Bars and Guest Bartending in Madrid, all of us together to make this Final an unforgettable Event!!!!

Below, a nice footage of the competition

In no particular order Olivier Jacobs, Alexis Taoufiq, Jesper Høst, Rikard Enell, Giuseppe Santamaria, Fjalar Goud, Andy Mil, Kasper Riewe Henriksen, Vasilis Kyritsis, Dennis Zoppi and Armando Archundia.

Respect

Max

Home Page :: Previous Page
  

Camillo in Xela Cocktail on “The Negroni: a Gaz Regan Notion”

Here I am with my brand new Zacapa Recipe that is coming out in the new book from Gary Regan “The Negroni: a Gaz Regan Notion

The Negroni, an elegant classic that has brilliantly survived the test of time, has always been the great companion of all my journeys.

The drink I made for this precious little book is called “Camillo in Xela” where  Xela is the indigenous name for Quetzaltenango which is the place in Guatemala where the House of Zacapa is located and where this Rum is aged  at 23 .000 metres; of course you all know who Camillo is…

30 ml Zacapa 23

17,5 ml Campari

25 ml Carpano Antica Formula

5 Coffee Beans plus 2 for the garnish

- Glass: Rocks

- Method: flame the coffee beans with a blow torch, add it to the mixing glass and crush them with the flat end of a barspoon.

Add ingredients and stir without ice for half a minute, then stir with ice and double strain over fresh crystal clear ice.

- Garnish: Long Orange peel attached to the rim of the glass, with two coffe beans inserted and flamed with a small blow torch in front of the guest; this to emphasize the coffee aroma mixed with the caramelized essential oils of the orange.

‘Being from Italy where coffee is a very important element of the culture, I was curious to play with the toasted flavour of  this amazing ingredient, matched with the bitterness of the Campari, the complexity of the Carpano Antica Formula and the beautiful hints of vanilla, almond and chocolate of the Rum Zacapa 23 coming from Guatemala, one of the world’s leading coffee producer countries’

You can buy the book here

Home Page :: Previous Page
  

The “Pic Nic in Jalisco” Cocktail

Reviewed from one of my recipes dated 2008 let’s bring it to life again through the delicate dark chocolate, vanilla and cinnamon hints found in Don Julio Reposado:

1 1/2 Oz Don Julio Reposado Tequila
3/4 Oz Fresh Lime Juice
3/4 Oz Cointreau
2 Teaspoons Bitter Orange marmalade with peels
Juice of one Passion Fruit

Dissolve marmalade with lime juice in a mixing glass.
Add the other ingredients, shake and double-strain into a chilled cocktail glass.

Serve with a brown-sugar-caramelised passion fruit half.

..I love marmalade drinks, such a nice and velvety consistency on the palate as you drink them!

Or even better..why don’t we serve it on the rocks in a marmalade jar, shaken and opened at the customer’s table?

Home Page :: Previous Page
  

ROME IN A BUBBLE

To celebrate my recent staying in Rome, let me tempt you with a refreshing drink with a romantic name..Romantic just like Rome

INGREDIENTS:
50 ml Home infused Bubble Gum Ketel One Vodka
15 ml Lemon Juice
10 ml Lime Juice
25 ml Agave Nectar
10 ml of fresh pomegranate juice
15 ml Egg White

METHOD:
– Add the ingredients to shaker, vigorously dry shake first, then shake with ice
– Strain into a pre-chilled cocktail glass
– Garnish with a Bubble Gum cut with a nice little biscuit mould

Home Page :: Previous Page
  

The “BULLEIT MAN” Cocktail

Dear readers, I’ld like to introduce you to THE BULLEIT MAN COCKTAIL

For this drink I’m gonna be using a Super Premium Bourbon as a base and what is different from other Bourbons is that Bulleit has a High Rye Content that makes it a spicy with a very distinctive character.

My insipiration for THE BULLEIT MAN came from Mr. TOM BULLEIT that in ’87 left a successful carrer as a lawyer and risked everything to fulfill his big dream:

Bringing back to life  his great-great grandfather’s bourbon recipe from 1830 and starting the Bulleit Distilling Company.

This Bourbon is very silky and delicate at the first sip, has a nice vanilla and pralines aroma but with a rich and long finish to it.

I wanted to enhance the spiciness of this whiskey even more, by adding a little bit of cinnamon syrup, muddle the ginger, then balance it out with some fresh lemon juice, and add the egg white to give the drink a nice frothy head that will feel silky on your lips when you drink it.

Now give it a nice smiley shake!!

Always remember to Listen to the Ice, that is the alarm bell that will tell you when a great cocktail is ready!

Since I’m in Italy I decided to use some nice Italian Red Wine and float it on the top.

Then for an extra level of flavour, I’ll grind a Tonka bean on top that will give a nice vanilla aroma on your nose while you drink it.

All you have to do now is smile, relax…and drink    

ENJOY THE BULLEIT MAN!!

Max La Rocca

Home Page :: Previous Page
  

The “Giant’s Gate” – St Patrick’s Day Cocktail

Here I am with a great recipe for you all to celebrate together (responsibly) St Patrick’s Day:

THE GIANTS’ GATE COCKTAIL
Bushmills 16yr
Lime Juice
Sugar Syrup (1 to 1)
Guinness Stout
Egg White
Cardamom Pods
Raisins for garnish

FLAVOUR PROFILE:

The drink combines the warm raisin and caramel hints of Bushmills 16yr with the gentle bitterness of Guinness Stout both enhanced by the freshness of the cardamom.
It is recommended to eat the skewed raisins while sipping the drink in order to experience the amazing burst of flavours provided by this drink.

Sláinte

Max La Rocca

Home Page :: Previous Page
  

Women behind the Bar – Taking over the World one pink drink at a time…

What a better day to celebrate Women behind the Bar than the 8th March?

It’s a real pleasure to host on my Blog a great friend and professional Bartender Rina Fermin from Venezuela.

I met Rina in Athens during the Diageo World Class Competition Global Final 2010, where we were both competing.

She’s one of the most genuine person I’ve seen working behind the stick.

You can see she has a great fun while attending guests, taking the job seriously but without taking herself too seriously, which I believe is a great awareness to have in order to perform this craft properly.

I’m proud to share with you all, her thoughts along with some researches she did on the subject “Women behind the Bar” as follows:

 

Before attempting to discuss the position currently held by women in bars worldwide we traced the struggles that women went through and the origins of how they have forged history.

In the 17th and 18th centuries the kind of woman you’d expect to see in a bar was either someone damaged in reputation, or lower-class women, not to mention it was not conceived a woman behind the bar.

Later on, in the era of prohibition, speakeasies became the most pleasant and glamorous places, allowing the ladies socialize with men without being frowned upon, allowing a more gentle treatment and interaction, leading to a change of the operational characteristics of a bar and opening the possibilities of the ladies behind a bar.

Before World War II, women rarely tended bar. When the men left for battle, women took their places…for a few years.

Female Bartenders were described as an affront to the male-dominated bar atmosphere.

In addition to that, Bartenders’ unions pressured bar owners to refuse to hire female Bartenders and were submitting proposals to state laws prohibiting the employment of women behind bars.

Bartenders argued that the presence of barmaids, would give wives reasons to keep their husbands from going to bars, endangering the category.

Temperance activists joined Bartenders in their efforts to prevent women from working behind bars.

One law was passed in Michigan in 1945, that made it illegal for a woman (except for the wife or daughter of a saloon owner) to make drinks and in 26 states was prohibited to work as barmaids by 1960.

In the 70’s all that changed, but took a while for women to be accepted.

While America was abolishing these laws, in India exclusion laws were still quite similar, until recent years.

 

Talking about great women in the industry…

 

ELIZABETH “BETSY” FLANAGAN

In colonial times (1779) Elizabeth “Betsy” Flanagan, opened an inn near Yorktown frequented by British and French officials, which include a dinner where they served chicken, accompanied the meal with drinks decorated with feathers to which an English soldier replied “Let’s have another cocktail” … in 1821 James Fennimore Cooper’s novel “The Spy” talks about how Betsy was well qualified by his education having been raised among spirits.

 

ADA “COLEY” COLEMAN

Known to her friends and customers as “Coley,” is perhaps the most famous and the best-known female Bartender of all time. In the pre-prohibition age, it was a man’s world behind the bar. Well, evidently someone failed to let her know that, or she just didn’t care.

Ada was 24 when she began tending bar at Claridge’s in 1899. She moved on to another of Carte’s properties in 1903. The bar was none other than The Savoy’s American Bar where she was named head Bartender. Ada served in that position until 1926, when she was 51 years old. Her time at the Savoy overlapped with Harry Craddock, who some say she mentored.

Years later when Craddock produced his Savoy Cocktail Book, he listed Ada’s most famous cocktail creation, The Hanky Panky.

 

HELEN DAVID

Helen David opened the Brass Rail in Port Huron, Michigan in 1937 (between the tough times of the Great Depression and the Prohibition) and ran it until her death in 2006, representing a true pillar of her local community.

She loved her bar and ran it for 69 passion-filled years.

Helen was born in the flat just above the bar and lived there her whole life; even at the age of 91, she would came downstairs every single night to welcome and serve her guests.

She also was the first person to put a cocktail shaker into Tony Abou-Ganim‘s hand, being her cousin!

 

Just to mention some of them…

I wrote this lines in appreciation of all those pioneers who opened the door for us to work today without major difficulty, knowing that it is a profession with great dedication that was initially developed for men only, then conquered by women …

As a Bartender and a woman, I have only words of thanks!

In my being, there is no doubt that I was born Bartender and if it wasn’t for the women who changed the way we see this profession, today I couldn’t do the job I love!

It has been proven through time and the work of fabulous Bartenders and Barladies, how performing this profession is just part of our being and that both men and women are born with that passion”

 RINA FERMIN  –  Bartender  –  VENEZUELA

Thanks so much RINA!

 

Now…continuing with the post, amongst the great women who contributed to get our Industry at the level we see it today I would like to also add:

MARIA DOLORES BOADAS

She was the very first spanish female bartender and learnt the craft from her father Miguel Boadas founder of Boadas Cocktail Bar in Barcelona who worked at the Floridita, in Havana in the 1920’s, from where he brought with him what we know today as the “THROWING” technique still performed by Maria until few years ago and today by the staff of the Boadas Cocktail Bar.

The technique (by using 2 boston glasses and a strainer) delivers both the aeration benefits of shaking and the little dilution of stirring, perfect for spirit-based drinks such as Martinis and Manhattans.

Here a little video of Maria in her Bar

 

I would love to also mention some amazing professional that nowadays keep bringing to life the MAGIC started by the above mentioned Bartenders, with their special touch, sensitivity, attention to details and hard work:

(in no particular order)

– Audrey Saunders

– Charlotte Voisey

– Julie Reiner

– Patricia Richards

– Victoria D’Amato

– Misty Kalkofen

– Aisha Sharpe

– Christy Pope

– Bridget Albert

– Kathy Casey

and so many more, they won’t fit on one page…

 

Hope one day to have the honour of sitting at your Bar, best wishes of happiness and success !

Max La Rocca

Home Page :: Previous Page
  

The “Doctor’s Nightcap” Cocktail

As we know in the 15th century, the European practice of distilling ‘Aqua Vitae’ (Water of Life) was primarily for medicinal purposes; then Aqua Vitae sees its translation in the Gaelic “Uisge Beatha” term, until it became the word “Whisky” as we know it today.

There is an old Gaelic proverb that says: “What whiskey does not cure..cannot be cured“…do you agree?
So don’t you think that every doctor has it’s potion, an elixir that he drinks everyday as a nightcap, before going to bed? I really think so..

LET ME PRESENT YOU…

A very tasty version of an after-dinner-kind-of Sour, with a smooth smoky aftertaste from the Talisker, a nice thick mouthfeel from the use of a home made bitter orange jam and all the flavours are enhanced by gentle coffee hints.

And a nice aroma from the grated tonka beans, gives fantastic vanilla notes to our drink.

Since our doctor here has a specific time at night to drink it, I provided him with a classy pocket watch (personalized with the Talisker logo) and in case he forgets how to make his potion, I also attached a tiny recipe as a garnish, with a little message at the back of it reminding him that “taken every night, will heal body and mind

(in a responsible way…of course!)

and what about playing “Amélie” Movie Theme as a nightcap song from an old Carillon…really Magic!!

Finish the drink flaming 1 coffee bean and adding it in the middle of the drink, floating over a silky foam created by the egg white.

ENJOY and share only with the people you love and care!

Max La Rocca

Home Page :: Previous Page
  

THE “ART OF THE CRAFT” AUSTRIAN/GERMAN 5 DAYS ROAD TRIP

Photos by Nils Krüger (Berlin), William Dodoo (Frankfurt) and Max La Rocca

11/12/13 – 25/26 February 2013

Here we are with new World Class Training stories for the 2nd Burst of the Competition, this time we have been in the following Cities:

Kufstein (Austria) , StuggartFrankfurtBerlin and Hamburg

In every sessions, we started with an exciting visits to the different Craftsmen, a great source of inspiration for all the participants to get ideas that could be adapted to their day-by-day job behind the Bar.

 

(Riedel Glass Manufactory in Kufstein )

(Presentation of the craftsmanship behind the creation of a Martini Trolley in Stuggart and Frankfurt)

(Presentation of the craftsmanship behind custom shoe-making in Berlin)

(Presentation of the craftsmanship behind Design in Hamburg)

Then, followed by a great opening by Patrick Tessendorf from Haeberlein & Mauerer Agency (who supported us brilliantly throughout the Road Trip!!) introducing the agenda of the event, and myself as the speaker/Mixologist/Judge of the whole Road trip.

I started going through the reasons why we choose “The Art of the Craft” topic explaining the relation between the incredible work of the Craftsman and our profession, the things we share and have in common, that as you can immagine are endlesss.

Then an introduction to RETRO CHIC and the different features why this is the main Trend behind World Class 2013

followed by a reminder of the past 3 challenges of the 1st Burst:

-Hollywood Cocktails

- Bartender/Barchef

- Where Flavour is King

 

After that, I started with the next 3 challenges for the 2nd Burst:

1)Vintage with a Contemporary Twist

After talking about the “Queen” of this Challlenge being Ketel One Vodka, the perfect example of Modern Craft (that’s where the name of our Road Trip came from), I went through the importance of a drinking Ritual and how to apply to our Bar and to the Competition, followed by a Fantastic “Dali’s Moustache Punch” using the beautiful new “Copper Kettles” it’s matching glasses and to bring some emotions, elements and ingredients from my latest experience as a Bartender in Spanish Land.

now let’s rub the magic lamp and…make three wishes

2)City Glamour

Now the objective has been to inspire the Bartenders through the glamour and sophisitcation of their own City/Country and combine them to the modern luxury by using Don Julio Tequila and Grand Marnier Cordon Rouge.

To put this into practice I prepared for our Bartenders a drink called “Where is the Turkey?? to showacse the citrusy, peppery notes of Don Julio Blanco that with its grassy finish combined perfectly with an herb like rosemary and a little funny story behind it, to explain the importance of always having a story for our customers and our judges in the competition.

Then I showed some visual examples on how to use Grand Marnier to get resonance to the related challenge.

3)Whisky is

I love this challenge and I could see how the Bartenders were also excited about using Single Malts into Mixology, no more just “Neat or over Ice,Sir?” but an intriguing product that is becoming more and more used in cocktails by contemporary Bartenders due to it’s amazing characteristics.

We went back to the practice of distillation, formerly used for medicinal purposes and so I created a “Doctor’s Nightcap” using the unique flavours of Talisker 10 yo, mentioning the “Ritual of a Nightcap”, the distilling of Aqua Vitae, saying Gaelic proverbs and playing “Amélie” Movie Theme as nightcap song from an old Carillon…really Magic!!

After Patrick went through the Terms Regulations and Deadlines to apply for World Class in Austria/Germany, I started my “World Class Experience Presentation” where I took the partecipants through a fantastic journey “behind the scenes” of my personal experience  as a Bartender in the Competition and talking about the stages I went through, to get to the Global Final.

Then we had a genuine interaction with the attendants to spot who already was making their own liquor infusion, Barrel Aged Libations, Home-made Bitters, tinctures and liqueurs…it was the right time for a big surprise for our beloved Bartenders!!

“SHOW YOUR SPIRIT” a fantastic program never organized by a liquor company, that would give them a once-in-a-lifetime chance to co-create a Spirit or Liqueur that could be listed in the Best Bars in Western Europe, people was so excited and I could see their eyes already rolling searching for ideas/inspiration, this is the right approach!!

Following last year approach suggested to me by the German Team, we decided to interact with the Bartenders organizing a Market challenge “with a  friendly approach” and no pressure, just to see how they would react to the information they gathered thrughout  the day, how creative and inspired they were, and judging them in order to provide an important feedback on their performances that could further enrich their learning experience and go back to work with a new attitude and approach towards the craft.

Challenge in Kufstein

Stuggart

Frankfurt

Our guys in Berlin putting into practice the little Tips and Tricks in my presentation on “Dealing with the Judges

..and in Hamburg for the first time ever, I saw muddling French Fries and come up with a very unexpected Ketel One drink…to take away..

It was an intense Road Trip as you could see from the schedule, but I’m 100% sure that the interest we generated about all this amazing activities and the motivation was huge, listening to the feedback of all the attendants in the different cities.

But the most important motivation was the FUN we had together while doing serious things and the fact that at the end of every event we asked every contestant the “1 KEY THING” they would take away from the Workshop and REALLY apply to every day-to-day behind the bar.

THIS WERE SOME OF THE ANSWERS:

– INTERPRETATION

– HOSTING

– IMPROVISE

– ELEGANCE

– FRESH INGREDIENTS

– PASSION

– PERSONALITY

– SMOKE

– FLAMING

– PEPPER

– STIRRING

– INSPIRATION

–  DETAILS

– SIMPLICITY

– DECORATIONS

– EXTRAVAGANT

– STIMULATING

– RITUAL

– TORCH

– FEEDBACK

 

Thanks for giving me this amazing chance!

 

Celebrate life every day, everywhere

Max La Rocca

WORLD CLASS AMBASSADOR – WESTERN EUROPE

Home Page :: Previous Page
  

BOLOGNA TRAINING: HEY BARTENDER, SHOW YOUR SPIRIT!

18/02/2013

Here we are with a new amazing World Class Training of 2nd Burst in Bologna a fantastic City with a lot of History, Art and Style, also a bit “Retro Chic” I would say!

After Alessio Dantino opened the day by explaining terms, conditions and deadlines of the competition, our great Franco Gasparri started the session with a fantastic journey inside the 3 Challenges of this 2nd Burst:

Vintage with a Contemporary Twist where the undisputed Queen is our 100% wheat Ketel One Vodka

City Glamour that sees the uniqueness of Brands like Don Julio Tequila and Grand Marnier

Whisky is.. an intriguing way to bring to life the fantastic universe of Single Malts into Mixology

After this first part, I followed with a practice session, helping the Bartenders to better understand the concepts behind the challenges.

Then, it was the right time to pick our Bartenders’ brain talking about our brand new Program Called “SHOW YOUR SPIRIT” having been given the opportunity and the pleasure to come up with this intriguing name, taking inspiration from my Blog

..and when we asked:

“How about a once in a lifetime chance to co-create a Spirit or Liqueur that could be listed in the Best Bars in Western Europe?”

Everybody was speechless at the beginning..

..but after a while we started a fantastic Q&A session, having had the pleasure to present with Ravi Jakhodia from the Diageo Innovation Team, the “behind the scene” of this amazing program.

The entry form has gone live from the 18th February and it will close on the 18th March so WHAT ARE YOU WAITING FOR?

You can get an idea on how to enter your infos, by checking the example form that with a bit of imagination I invented for you, showcasing a brand new liquid called “THE WHITE TIGER” and explaining the inspiration behind it, the perfect serve, a food pairing (that is NOT essential, I just put it as a reference) and other inspiring ideas  that will help you to understand the sort of content we are expecting in your submission.

GOOD LUCK EVERYONE!!

Celebrate life every day, everywhere

Max La Rocca

WORLD CLASS AMBASSADOR – WESTERN EUROPE

Home Page :: Previous Page
  

Italian first Semifinal: Vespas, Scottish Moss & Carillons!

Photos by Marco Curatolo

When Italian creativity meets the World Class’ amazing sense of Community , that’s what happens, PURE…MAGIC!

Just like in the magic atmosphere of the 50′ and the 60′, we experienced the sense of drinking great Classic Cocktails  made with contemporary techniques, attention to details, great charisma and showmanship by our beloved Bartenders.

Daniele Gentili is the first finalist of the Italian World Class Competition that took place at the MICCA CLUB in Rome  (where Daniele also works as the Bar Manager)  gaining his ticket to the European Final in Madrid!

One of Daniele’s winning recipes:

 “Frankie loves Rome” (in the picture below)

50 ml Tanqueray No. TEN

20 ml pepper and tonka beans syrup

30 ml lime juice

1 spoon meringue

Frangelico and grated tonka beans “Velvet Foam”

Preparation

Pour all ingredients into shaker, except foam, and shake vigorously.

Strain in a large cappuccino mug. Complete the drink with the “velvet foam”. On the side, serve two mini croissants, a sweet one  (cream with chamomile and juniper) and a salty one (with foam Gin Tonic).

Garnish” with a miniature Vespa and a newspaper featuring Frank Sinatra having a drink at the Harry’s Bar in Rome during the 50′.

RUNNERS UP

– Antonio Parlapiano  (in the middle) from The Jerry Thomas Project – 2nd Place (below, one of  his amazing drinks)

– Francesco Spenuso (on the right) from The Flair Project – 3rd Place (below, one of his great creations)

And in no particular order:

– Enzo Chichierchia

– Alessandro Ismaele Avilla

– Patrizia Bevilacqua

– Paolo Sanna

– Mattia Cilia

– Elìa Calvieri

– George Jackson Cerrone

– Salvatore Mosca

– Francesco Tota

I’m so excited to see that the level of the Competition is getting higher and higher every time I visit a new country, that’s something we all should be proud of in the industry, and today I was REALLY impressed! 

W E L L    D O N E   E V E R Y O N E !!

The Judgin Panel for the day (from left to right) consisted of Dennis Zoppi (WORLD CLASS 2012 Global Finalist),  Stefano Nincevich (BarGiornale Journalist), myself and Giorgio Fadda (President of the Education Development Committee of IBA).

Thank you for making our day, a real RETRO CHIC DAY!!

Max La Rocca
WORLD CLASS AMBASSADOR – WESTERN EUROPE

Home Page :: Previous Page
  

PARIS & POITIERS TRAININGS: RETROCHIC À LA FRANCAISE

04/02/2013

Here we are with new exciting World Class Training of 2nd Burst, this time we have been in the stunning Bristol Hotel in Paris, folllowed by “Le Bis” Restaurant in Poitiers a cute little city full of history, amazing food and kind people who welcomed and supported us with great care just like we’re used to support each other in the World Class Community, thank you!

In both sessions, after a great opening by Grégory Messaoudi who introduced the agenda of the event, the relation between Diageo / World Class Platform and the speakers of the day, I started my “World Class Experience Presentation” where I took the partecipants through a fantastic journey “behind the scenes” of my personal experience  as a Bartender in the Competition and talking about the stages I went through, to get to the Global Final.

Then Yoan Bonneau (Reserve Brand Ambassador for France) exposed brilliantly the Challenges within the “Retro Chic” Trend following with the great world of Ketel One, explaining the importance of the Ritual in the Bartending world and showing how to apply it through a great “Ketel One Martini Ritual”.

We continued with a Grand Marnier Masterclass, followed by a great drink to inspire the Bartenders on how to mix it enhancing it’s fantastic orange notes and smoothness, in a perfect “City Glamour” style

After Yoan, the amazing Mr Julian Hutchings, a real Whisky “walking encyclopedia” kept everyone speechless with it’s great explanation on Single Malts, focusing on Cardhu, Singleton of Dufftown and Talisker, our protagonists fot the challenge “Whisky is”, making everyone fall in love with the category, a great performance followed by Yoan’s tasty Whisky Cocktails.

Santé Bonheur!!

And the next morning…voilà on the French Newspaper with style!

Celebrate life every day, everywhere

Max La Rocca

WORLD CLASS AMBASSADOR – WESTERN EUROPE

Home Page :: Previous Page
  

World’s Best Cocktails: 500 Signature Drinks from the World’s Best Bars and Bartenders

World’s Best Cocktails is an exciting global journey, providing the secrets to successful cocktail making, their history and provenance, and where to seek out the world’s best bars and bartenders, from London to Long Island and beyond.

Cocktail and liquor connoisseur Tom Sandham provides a comprehensive appraisal of global cocktail culture, highlighting the trends and techniques that make the finest drinks popular in their native climes and across the world.

Cocktail lovers will appreciate personal tips from key bartenders such as Jim Meehan and Dale de Groff in New York and Tony Conigliaro and Salvatore Calabrese in London, while cutting-edge recent award winners point to the future with their new daring flavor combinations.

At last, discerning drinkers can learn more about what to drink and where, then bring back their coolest cocktail experiences to enjoy at home.

Home Page :: Previous Page
  

The Elements of Creativity

As the first post of 2013 I would like you to join me in the amazing world of CREATIVITY through the brilliant work of Kirby Ferguson and his project called “Everything is a Remix“.

Kirby has spoken at TED, Google, Netflix, the GEL Conference, Creative Mornings NYC, The Cusp ConferenceMedia EvolutionThe Creators ProjectCampus Party Mexico City, Columbia University, NYU and more.

(From 7.00” to 7.40” of the following video, there will be some credits, then it continues, make sure you follow through)

So, is it really true that nobody starts out original and that we need copying to build a foundation of knowledge and understanding?

SOURCEEverything Is a Remix Website

Thanks Kirby!

So my wish for 2013 is:

MAY YOU ALL BE CREATIVE!!

Max La Rocca

Home Page :: Previous Page