2
42 THE 2013 IBA World Cocktail Championship (WCC) – the highlight of the bartending calendar for IBA members – is set to take place next month in Prague. The International Bartenders Guild’s (IBA) search for a champion has spanned 58 countries globally with more than 100,000 bartenders competing in regional preliminaries for a shot at the title. Held on 16-22 August 2013 at the Hilton Prague Hotel, the WCC will see 116 finalists shake their stuff on stage for six World Championship titles, including Flairtending, Before Dinner Cocktail, Sparkling Cocktail, Fancy Cocktail, Long drink and After Dinner Cocktail. Sponsored by the IBA’s associate members, the WCC is attended by over 1,200 international professionals from the drinks industry, including bartenders, drinks marketers, cocktail experts and mixologists. Last year’s World Cocktail Champion was Peruvian Walter Ronaldo Davalos Cardenas, with his drink Sweet Dream, made using Bombay Sapphire gin, Vedrenne Crème de Pomme Verte, Marie Brizard Grand Orange, Martini Dry and lime juice. The WCC will take place during the 62nd annual IBA Congress on 16-22 August. Prague beckons for WCC www.thespiritsbusiness.com Members’ Club THE INTERNATIONAL BARTENDERS ASSOCIATION Mikael Berglund, Hveem, Sweden Mikael was elected as the new president of the Swedish Bartenders Guild just a few months ago. After finishing catering school in 1991, Mikael worked his way up from various jobs in the Swedish service industry to become founder and owner of the event company Eventpartner. He is now also restaurant manager at Pulsen Congress in Borås, Sweden. Signature cocktail: Harborage 1/3 Highland Park 18 Year Old 1/3 Havana Club Añejo 7 Años 1/3 Bristol Cream Sherry Method: Shake and strain into a cocktail glass and serve with Parmesan cheese and cherries. What is the key to delivering superb service? Responsiveness and thirst for knowledge with a great smile. What’s the biggest mistake you see other bartenders make? When they try to outshine the customer by saying: This is how this drink is supposed to be. Yeah right! What if it’s bad? What’s been your career highlight? I’ve been in the catering business my whole life, as a chef, waiter, bartender, restaurant owner, whisky lecturer and party organiser. I’m an expert in whisky and hope my highlight moment will be in the future. What are your tips for success in cocktail competitions? I’ve competed a lot and the best tips I can give are to really learn how the judge will set their points on taste, looks and aroma. It’s easy to forget how important the aroma is in a competition. Taste and appearance is obvious. What’s your least favorite cocktail to make and why? Another round of Hot Shots! (The first round is okay though). Take five with… 42-43 Memebers Only IBA News BP TBG_Layout 1 27/06/2013 11:05 Page 42

THE INTERNATIONAL BARTENDERS ASSOCIATION · bartending calendar for IBA members – is set to take place next month in Prague. The International Bartenders Guild’s (IBA) search

  • Upload
    others

  • View
    6

  • Download
    0

Embed Size (px)

Citation preview

Page 1: THE INTERNATIONAL BARTENDERS ASSOCIATION · bartending calendar for IBA members – is set to take place next month in Prague. The International Bartenders Guild’s (IBA) search

42

THE 2013 IBA World CocktailChampionship (WCC) – the highlight of thebartending calendar for IBA members – isset to take place next month in Prague.

The International Bartenders Guild’s(IBA) search for a champion has spanned58 countries globally with more than100,000 bartenders competing in regionalpreliminaries for a shot at the title.

Held on 16-22 August 2013 at the HiltonPrague Hotel, the WCC will see 116finalists shake their stuff on stage for sixWorld Championship titles, includingFlairtending, Before Dinner Cocktail,Sparkling Cocktail, Fancy Cocktail, Long

drink and After Dinner Cocktail.Sponsored by the IBA’s associate

members, the WCC is attended by over1,200 international professionals from thedrinks industry, including bartenders, drinksmarketers, cocktail experts and mixologists.

Last year’s World Cocktail Champion wasPeruvian Walter Ronaldo DavalosCardenas, with his drink Sweet Dream,made using Bombay Sapphire gin,Vedrenne Crème de Pomme Verte, MarieBrizard Grand Orange, Martini Dry andlime juice.

The WCC will take place during the 62ndannual IBA Congress on 16-22 August.

Prague beckons for WCC

www.thespiritsbusiness.com

Members’ ClubTHE INTERNATIONAL BARTENDERSASSOCIATION

Mikael Berglund, Hveem,SwedenMikael was elected as the new president ofthe Swedish Bartenders Guild just a fewmonths ago. After finishing catering schoolin 1991, Mikael worked his way up fromvarious jobs in the Swedish service industryto become founder and owner of the eventcompany Eventpartner. He is now alsorestaurant manager at Pulsen Congress inBorås, Sweden.

Signature cocktail: Harborage1/3 Highland Park 18 Year Old1/3 Havana Club Añejo 7 Años1/3 Bristol Cream SherryMethod: Shake and strain into a cocktailglass and serve with Parmesan cheese andcherries.

What is the key to delivering superbservice?Responsiveness and thirst for knowledge witha great smile.

What’s the biggest mistake you see otherbartenders make?When they try to outshine the customer bysaying: This is how this drink is supposed to be.Yeah right! What if it’s bad?

What’s been your career highlight?I’ve been in the catering business my whole life,as a chef, waiter, bartender, restaurant owner,whisky lecturer and party organiser. I’m anexpert in whisky and hope my highlight momentwill be in the future.

What are your tips for success in cocktailcompetitions?I’ve competed a lot and the best tips I can giveare to really learn how the judge will set theirpoints on taste, looks and aroma. It’s easy toforget how important the aroma is in acompetition. Taste and appearance is obvious.

What’s your least favorite cocktail to makeand why? Another round of Hot Shots! (The first round isokay though).

Take five with…

42-43 Memebers Only IBA News BP TBG_Layout 1 27/06/2013 11:05 Page 42

Page 2: THE INTERNATIONAL BARTENDERS ASSOCIATION · bartending calendar for IBA members – is set to take place next month in Prague. The International Bartenders Guild’s (IBA) search

Why decide to join the IBA? What are youhoping to achieve from the partnership? Diego Zamora Group decided to join as a newstep to strengthen its global development; wefound it necessary to be present at this globalorganisation that’s incredibly important for thetrade. We’d like to know the professionals, andlet the professionals know our products andtheir possibilities. Being an associate memberat the IBA will allow us to reinforce ourconnection with this part of the sector.

What will you offer the bartenders who are apart of the IBA? We will organise training, along witheducational and cultural events for thebartenders whenever possible, our companycommitment with the bartending profession islook for a tighter collaboration in order to knowand meet their demands and necessities.

Do you hold any cocktail competitions andare these open to IBA members? We arrange one of the most well-known cocktailcompetitions in Germany. In this competition welet the bartenders develop their best proposalswith Licor 43 in two categories: one where Licor43 must be used as a main ingredient, and aspecial category in which Licor 43 must be usedtogether with milk. We are planning a globalbartender competition but it is something that isstill under construction.

What’s your perfect Licor 43 serve? What’sthe most interesting use of Licor 43 in acocktail you’ve seen? The biggest strength of Licor 43 is theversatility and mixability; it is beloved inover 70 markets around the globe so itreally depends on the taste of theconsumer. There are places suchas Brazil where it’s drunk withfresh blended pineapple. Othermarkets are driven by shotconsumption such as Australia,South Africa or the USA. Someothers like The Netherlands orMexico prefer to drink Licor 43with coffee. But the most amazingand successful way ofconsumption is in Germany whereit is mixed with milk and called a“Blanco 43”. The Key Lime PieMartini, made in the US in a placecalled Key West, is interesting.They sell millions of it because ittastes just like Key Lime Pie. The recipe is 1part Licor 43, half part vodka, half partcream and half part lime juice.

What’s your perfect Villa Massa Limoncelloserve? Have you seen many interesting usesof the spirit in a cocktail? As Villa Massa Limoncello is mainlyconsidered as an aperitif, a perfect serveof Villa Massa could be chilled in a liqueurglass, but we realise that bartenders arelooking for new flavours and different kindsof products that can be used as ingredientsin cocktails. We have a very easy butdelicious cocktail that is called “VillaMossa” and it is made by just mixing VillaMassa with sparkling wine, served in aflute glass. It is elegant and tastesamazing.

How do you expect your products to be usedduring the World Cocktail Championship? We consider our products as so versatile that Icannot expect any kind of serve, just becausebartending creativity is unpredictable. But thereis no doubt we will have amazing and deliciousdrinks that won t leave anybody indifferent thatwill allow the competition to increase theirrange of flavours and presentations.

IBA Members’ Interview:Emilio Restoy, CEO of Diego Zamora

MEMBERS’ CLUB

THE PIÑA Colada was first served onAugust 16, 1954 at the Caribe Hilton’sBeachcomber Bar in San Juan, PuertoRico. A few months earlier, its allegedcreator, Ramón “Monchito” Marrero, wasexpressly requested by hotel management

to create a newsignature drink thatwould please their star-studded clientele.

Monchito, acceptingthe challenge, spentthree months of intenseblending, shaking andexperimenting, tillfinally Ramón’s perfectPiña Colada wasconceived.

The Piña Colada is asweet cocktail linkingthe ubiquitous local(white) rum withcoconut cream and

pineapple juice. Piña Coladas have ahappy, tropical aura and taste. The mixtureis usually served blended with a scoop ofcrushed ice. It may be decorated with apineapple wedge, a cocktail cherry, orboth. Grated coconut, sprinkled on top ofthe drink works nicely, so does the gracefuluse of an orchid.

In 1978 the PiñaColada was declared theofficial drink of PuertoRico. In the same year,Marrero was presentedwith a colour televisionfor selling three millionPiña Coladas. TheCaribe Hilton apparentlyserves over five hundredPiña Coladas a day.

PIÑA COLADA40ml White Rum120ml Pineapple Juice60ml Coconut CreamBlend ingredients withcrushed ice untilsmooth. Decorate with apineapple wedge and acherry if desired.

Classic Cocktail:Piña Colada

42-43 Memebers Only IBA News BP TBG_Layout 1 27/06/2013 11:05 Page 43