The UKBG & Finest Call NON ALCOHLIC competition
This occasion was fun: I liked the electrifying atmosphere of enthusiasm mixed with tension.
Of course this competition was special because it stood out as a non-alcoholic contest:
I took the great risk (and gamble) of trying a personal cocktail based on liquorice - a tricky ingredient which in principle is not to everybody's taste. I was glad it went smoothly.
On this occasion there were fewer competitors but certainly they all did a great job and I feel that the contest was very close. This is understandable as among my colleagues there were bartenders from the best known bars in London.
i am grateful to the Jury for selecting my cocktail - "LIQUOLADA" and i feel honoured to represent the UKBG in the Grand Final in Prague for the Mattoni Competition and I want to reassure them of my determination to do my best
Giulio AMODIO
Liquolada
- 10cl Still Water
- 2cl Liquorice Cream
- 5cl Finest Call Sweet and Sour Mix
- 5cl Finest Call Orgeat Syrup
- 1/4 Fresh Banana
Blend all ingredients and shake with ice. Strain into a hurricane filled with crushed ice.
Garnish with a Slice of Fresh Banana, Liquorice Roll and Sprig of Mint.
To see more photos from the day please click here.
UKBG/Finest Call UK Flair Final Winners
To see more photos from the day please click here.
The Galvin Cup Winners
To see more photos from the day please click here.
Akvinta Grand Prix FINAL Results
TOP 12 WINNERS FROM LEFT TO RIGHT: Alex Boggio from Dukes (2nd place), Stefano Cossio from The Dorchester (Winner, Best efficiency and Best food matching) and Julian Lafond from The Brompton Club (3rd place).
To see more photos from the day please click here.
A DVD of all the photos from Tom Elms is available for £5 and the video from the day will be availible next week for £15 which you can pay through Pay Pal. 
Daniel Crebesse Report of the UKBG Akvinta National Cocktail Competition FINAL
It has been a great day at the Buddha Bar where 27 anxious finalists prepared for the last leg of the 2010 Akvinta Grand Prix. The winner would not only become National Champion but compete with the other 55 countries in a showdown for the IBA World Championship title in Singapore.
This year though we had an addition to the usual competition The Bartenders had to match a dish to their drink, food matching is a new level in mixology just as Sommeliers have to match their wines to the food, so why not match cocktails to tasty dishes!
Peter Dorelli raised the roof with his competing encouraging the crowed to supprt the competitors and interact with everybody half way through we called out the winners of the first round 6 finalists going head to head to snatch the victory only one of them would go on to be Champion!
As we all gathered at the bar as usual we started with the Julien Lafond from The Brompton Club in 3rd place everyone held their breath as the drama was mounting.... Until one name was shouted STEFANO COSSIO From the Dorchester Bar but wait a minute that's not all Stefano also won the Best Efficiency and the food matching, Wow! That's a landslide! Well done STEFANO! In very close second came Alex Boggio from the Dukes Bar.
Congratulations.
The level of the competition was very high everyone gave 100%, watch out for our second national competitions this year! Thanks to you everyone involved in the competition, The Buddah Bar management and staff, my committee, the sponsors, all the judges, Tom Elms and a special thank you to my Vice-President Luca for his hard work.
Warm regards,
Daniel Crebesse
President
Daniel Crebesse
UK Bartenders Guild
Red Jewel (winner) Stefano Cossio from The Dorchester
Ingredients:
4 cl Akvinta
1.2 cl Quinin Cordial
1.2 cl Hibiscus and Cranberry Cordial
2 cl Prucia (Plum Liquor)
1 Cl White Crème De Menthe
Glass: Cocktail Coupette
Method: Rinse the glasses with the Crème de Menthe and discard shake all ingredients and double strain
Garnish: Hibiscus vanilla stick and spring of mint
Golden Quinta Martini (2nd) Alex Boggio from Dukes
Ingredients:
3.5cl Akvinta
0.25cl Creme De Menthe White
2.75cl Apricot Brandy
1cl Martini Rosato
Glass: Martini
Method: Stirred
Garnish: Silver And Golden Leafs
The Precious Elixir (3rd) Julian Lafond from The Brompton Club
Ingredients:
3.5 cl Akvinta Vodka
1 Plum
2 cl Abricot du Roussillon liqueur
1 cl Carpano Antica Formula
5 Dashes of VEP Green Chartreuse
Glass: Old fashioned
Method: Muddled, Stirred, Mixing Glass
Garnish: Plum, apricot and orange
Akvinta Grand Prix Glascow Results
Tuesday 27th April Blue Dog hosted the Akvinta Grand Prix Glascow Heat. An exciting day of action from 9 competitors as they stirred, mixed and shook their fanstastic cocktails to decide which of them would go through to the Grand Final at the Buddha Bar on the 11th May.
The winner was Scott Ingram from Blythswood. In 2nd place was Massimo Lisi from L'Aperitif, Michael McAdam from Fairmount in 3rd place who also won the Best Efficiency prize. In 4th place Tom Jolly from Oloroso and 5th place Mark Tracey from La Bartenders.
TOP 5 WINNERS FROM LEFT TO RIGHT: Michael MacAdam from Fairmount (3rd place and Best Efficiency), Mark Tracey from La Bartenders (5th place), Scott Ingram from Blythswood (Winner), Tom Jolly from Oloroso (4th place), Massimo Lisi from L'Aperitif (2nd place)
To see more photos from the day please click here.
Dalmation Daisy (winner) Scott Ingram from Blythswood
Ingredients:
4 cl Akvinta
2 cl St Germain
1 cl Benedectine
1 cl Sugar Syrup
2.5 cl Lemon Juice
2 Dashes Grapefruit Bitters
Glass: Coupe
Method: Shake and Strain
Garnish: Grapefruit Twist
Akvinta Grand Prix South West Heat Results
Tuesday 20th April Penny Hill Park Hotel and the Spa hosted the Akvinta Grand Prix South West Heat.
The winner was Necati Ilhan Rezidor from Park Inn Palace. In 2nd place was Akos Verebes from Penny Hill Park, Daniele Del Giudice from Bath Spa Hotel in 3rd place. Orlando Garcia From Royal Crescent, Bath won the Best Efficiency prize.
To see more photos from the day please click here.
TOP 10 WINNERS FROM RIGHT TO LEFT: Carlo Mereu from Bath Spa Hotel, Salvatore Damiano from The Captains Club Hotel, Daniele Del Giudice from Bath Spa Hotel (3rd place), Harry Glockler from Hausbar, Bristol, Orlando Garcia From Royal Crescent, Bath (Best efficiency), George Phillips from Mannings Golf Club, Necati Ilhan Rezidor from Park Inn Palace (Winner), Stuart Hudson from Viajante, London, Akos Verebes from Penny Hill Park (2nd place), Mark Williams from Penny Hill Park, John Jeffrey UK Brand Director of Akvinta Vodka and David Jones from Whatley Manor.
Hazel Berry (winner) Necati Ilhan Rezidor from Park Inn Palace
Ingredients:
3.5 cl Akvinta
3.5 cl Frangelico
10 Fresh Raspberries
1/2 A Fresh Lime Juice
Dash Of Soda Lime
Glass: Martini
Method: Shake and Strain
Garnish: Lime Twist and Raspberry
Akvinta Grand Prix London Heat Results
Tuesday 13th April The Rockwell Bar at The Trafalgar Hotel hosted the Akvinta Grand Prix London Heat.
The winner was Carolin Weise from One Aldwych. In 2nd place was Vanina Stanek from Theo Randall@ The Intercontinental, with Nelson Bernardes from The Wardolf in 3rd place. Mirko Falconi from Lanesborough won the Best Efficiency prize.
To see more photos from the day please click here.
TOP 12 WINNERS FROM RIGHT TO LEFT: Stefano Cossio from The Dorchester, Alessandro Pizzoli from Ritz Hotel, Martin Siska from Rockwell, Julian Lafond from The Brompton Club, Nelson Bernardes from The Wardolf (3rd place), Vanina Stanek Theo Randall@ The Intercontinental ( 2nd place), Christian Maspes from Galvin at Windows, Carolin Weise from One Aldwych (Winner), Ansis Ancovs from Navajo Joe, Mirko Falconi from Lanesborough (Best efficiency), Alex Boggio from Dukes and Matteo Fabbris from Montgomery Place (not pictured).
Daniel Crebesse Report of the UKBG Akvinta National Cocktail Competition London Area Heat
The day started very well with the competitors arriving at a steady pace. As soon as the registration was over we were able to get underway, right on time and John Jeffrey (Akvinta Brand Manager) armed with his microphone got the show on the road. Meanwhile the tasting jury composed of some of the biggest names in the trade, were getting ready for the cocktails to arrive, the panel was expecting top quality drinks being the National competition. They got just that! High standards, quality and consistency all round. The event was running smoothly thanks to Luca Cordiglieri checking and re-checking everything, thanks to everyones hard work, the whole day went quickly by 16.00 it was all over and a short while later we were able to produce the results! And what results, two ladies came 1st and second, Carolin (One Aldwich) and Vanina (Intercontinental Hotel). Gentlemen beware the ladies are getting stronger!
I am personnally delighted it is great to see ladies getting through and winning competitions. I will sum up by saying that we had a fantastic heat!
Next week we travel to Surrey for the Southern heat, see you all in May for the final!
Warm regards,
Daniel Crebesse
UK Bartenders Guild President
Pink Parrot (winner) Carolin Weise from One Aldwych
Ingredients:
3cl Akvinta Vodka
2cl Chambord
1cl Gomme Syrup
½ Tamarillo Fruit
A Spig of Rosemary
2cl Passionfruit Puree
Glass: Martini with bowl
Method: Muddle, Shake, Double Strain
Garnish: Tamarillo, Rosemary, Passionfruit
LONDON COMPETITIONS FINAL RESULTS
TOP: The winner, Knud Scheibelt (left) with his drink. CENTRE:
The third-place getter was Vincenzo Calenzo from Galvin at Windows,
seen with Daniel Crebesse and the Grand Marnier Representative.
BELOW: The Best Techical competitor was Enrico Gaddoni from
Albannach, photographed with Daniel Crebesse,
and the Grand Marnier representative.
GRAND MARNIER RESULTS
September 1. The Buddha Bar resounded with the action of 30 competitors as they mixed and shook their cocktails to decide which of them would represent the UKBG in 2010 at the Grand Marnier Trophy in Monaco. The winner was Knud Scheibelt from the Bowood Park Hotel and Spa in Chippenham. In 2nd place was Karol Ansaldi from Zuma, with Vincenzo Calenzo from Galvin at Windows in 3rd place. Enrico Gaddoni from Albannach won the Best Technical prize. Below are the winning recipes.
Grand and Slick (winner)
Ingredients
5cl Grand Marnier® Cordon Rouge
11cl orange juice
1.5cl syrup d’ Orgeat
3 fresh kumquats
2cl cherry brandy
Garnish: Flower made of dried apricots, lime zest, physalis leaves and vanilla.
Grand Bloom (2nd)
Ingredients
50cl Grand Marnier® Cordon Rouge
60cl apple juice
10cl blossom honey
5cl pastis
1 passion fruit
Garnish: passionfruit shell, orange zest flower
Grand Reposado (3rd)
Ingredients
4cl Grand Marnier® Cordon Rouge
3cl tequila reposado
5cl orange juice
dash Angostura bitters
Soda water
Garnish: orange twist, Grand Marnier® Cordon Rouge- infused cherry, red ribbon
FLOR DE CANA RESULTS
Twenty three bartenders battled it out on the first day of the Boutique Bar Showin a bid to win a trip to the Nicaraguan distillery of the brand Flor de Cana rum. Competitors had to make a cocktail with a Flor De Cana rum of their choice. The top six were then given a mystery box and asked to make a cocktail on the spot.
The winner was Tiziano Tasso from The Club at the Ivy, with Salvatore D'Amico from the Hospital Club taking 2nd place. Yoann Lazareth from the AK Bar claimed 3rd place.
Andreas Tsanos, a freelance bartender, was 4th, Enrico Gaddoni from Albannach was 5th with Joshua Ivanovic from Chloe in 6th place.
The winner of the Best Technical was Vincenzo Calenzo from Galvin at Windows.
Puro Flor (winner)
3cl Flor de Cana 7-year-old
1.5cl Nicaraguan Tobacco Leaf Syrup
5ml Campari
5ml Bowmore 18-year-old
Method
Shake and double strain.
Serve the drink in a long-stemmed Martini glass placed on a silver tray with a Nicaraguan cigar N.U.B. on the side.
La Illusion No 7 (2nd)
5cl Flor de Cana 7
2cl crème de figue
7.5ml lemon juice
5ml vanilla, cinnamon, almond homemade syrup
2 drops Angostura bitters
1 shot of Nicaraguan coffee
Garnish: Lemon zest
Method
Shake the ingredients 1 to 5 with ice. Rinse the glass with the coffee. Serve in a dessert wine glass.
Slow-aged Millionaire (3rd)
5cl Flor de Cana 18 year-old
2cl Brazilian crème de banane
1.5cl Orgeat syrop infused with chilli
4 cardammon pods
Garnish: 1 cigar
Method
Mix ingredients in a mixing glass. Serve in a cocktail glass.
AQUA 21 RESULTS
The UKBG played a role in introducing the new soft spirit Aqua 21 by hosting a cocktail competition on the second day of the Boutique Bar Show.
Ten bartenders from across the spectrum of bars were required to present an original way to introduce Aqua 21 to their guests, and then make an original cocktail.
Andrea Patelli from Light bar was awarded first place by the judges. His prize is a trip to the distillery in Italy. Vladimir Schmidt from One Aldwich took the 2nd place with his presentation, while Yonathan Abarbanel from Albannach won the third place, thanks to a nicely balanced cocktail.
From left, the winner Andrea Patelli, second place getter Vladimir Schmidt, and
third place getter Yonathan Abarbanel.
Mocha Aqua (winner)
5cl Aqua 21
1cl Maraschino liqueur
5 cardamon seeds
few drops Cardamon bitters
5cl melted dark chocolate
4cl espresso coffee
Garnish: Amaretto biscuit
Method
Crush the cardamon seeds in a shaker. Add the remaining ingredients, except for the chocolate. Melt the chocolate slowly. Combine the two lots of ingredients. Warm and serve in an Oriental tea cup.
Aqua Cadillac (2nd)
4cl Aqua 21
1.5cl Galliano
1.5cl Cacao white liqueur
1.5cl coconut cream
1.5cl double cream
1.5cl orange juice
5ml lime juice
Garnish:Coconut and orange powder on the rim.
Method
Shake. Serve in a chilled Martini glass.
Aqua Vita (3rd)
5 grapes
4cl Aqua 21
2cl St. Germain elderflower liqueur
2cl lemon juice
1cl simple syrup
1.5cl egg white
Garnish:Lemon spiral placed on 3 grapes
Method
Muddle the grapes in a shaker, add ice and shake. Strain into a chilled 5oz Martini glass.
THE UKBG"S GIANLUIGI BOSCO WINS THE FLAIR COMPETITION AT
IBA IN BERLIN
Top right: UKBG President Daniel Crebesse with the Flair Winner, Gianluigi Bosco.
Above left: Daniel Crebesse with the IBA President Derrick Lee.
Above right: Orlando Garcia on the stage.
The UKBG'S GIANLUIGI BOSCO (seen top left with his trophy) has won the prestigious Flair title at the World Cocktail Competition held in Berlin. Congratulations from all at the UKBG. (Read his account at the end of the results.)
Said President Daniel Crebesse: "It is a fantastic result for the UKBG. We are all very proud of Gianluigi's professionalism and Flair style. It was a performance to remember. "
Bartenders from 45 countries competed in the Flair section. Gianluigi's personality, his magical Flair action and his technical ability to deliver consistency of quality and flavour in the cocktail delivered the points for the stunning win.
FLAIR RESULTS
1ST PLACE: GREAT BRITAIN (Gianluigi Bosco)
2nd Place: URUGUAY (Juan Santiago)
3rd Place: PERU (Jorge Pareja)
GIANLUIGI'S WINNING RECIPE IN THE FLAIR SECTION
Absolutely Rocking
35ml Absolut Blue vodka
25ml mango purée by Finest Call
20ml fresh lime juice
15ml Monin vanilla syrup
25ml Caraibos cloudy apple juice
Glass: Alternato (fish-bowl / highball glass)
Method: Shake and strain
Extra: A mix of 1/2 caster sugar & 1/2 curry powder in a saucer for the rim of the glass
Garnish: Apple fan pick on a lime wedge with a red currant, placed on the rim.
CLASSIC COMPETITION
For the Classic cocktail competition, representatives from 52 countries mixed, shook and stirred an eclectic collection of cocktails. Listed below are the place-getters.
1ST PLACE: SLOVAKIA (Vladimir Banak)
2nd Place: SLOVENIA (Miro Petrevcic)
3rd Place: CZECH REPUBLIC (Ms Sarka Janova)
Here is the recipe of winning cocktail:
Sweet Road
3cl Absolut raspberry
1.5cl Monin blackcurrant
1cl cherry syrup
1cl vanilla syrup
1.5cl cream
Garnish: Cacao powder
Method: Shake
Glass: Bravura
Best Technical Prize
Taiwan (Ms Wu Jou Wen)
Following is Gianluigi Bosco’s account of his preparation for the Flair win in at the 58th IBA Flair competition.
It all began in London in May. I won the qualifying round, which was very exciting because I had taken part in other Flair world championships but this one was different in many ways. For instance, the amount of liquid in the bottle was 30ml, which was more than in any other competition; the flavour and general appearance of the cocktail was very important as well, being 40% of the final score. And, the points for the difficulty of the routine were quite low while the points for smoothness and cleanness were really high — that’s why I have always liked this competition.
To be on that stage is like being behind a bar, with everything as clean as possible, with me entertaining and making a good drink at the same time. This doesn’t happen in most of the other competitions.
Mickael Perron helped me prepare my show and the cocktail because this was the fifth IBA world championship he’d attended and he had a good idea of what the judges were looking for in a competitor, so a big thank-you, Mickael. I practiced everyday in a real situation with the proper ingredients, repeating over and over my routine.When in Berlin, I practiced for one to two hours so that I would not become too tired.
For the qualifying round each competitor was required to prepare three identical drinks in five minutes while simultaneously doing a routine The top six performers went straight into the final. I picked up number 28 which meant I went on stage just after lunch. I felt my show was average but the drink scored high so I managed to qualify in third place, which was better than I expected. No celebration that night for me because the final was the next day.
Final day: After a light practise, I was ready at 5pm, waiting for the draw of the numbers that would establish the running order. I drew number four —good for me. The competition began at 6pm. The first two guys had average rounds and the third guy (from Peru) had quite a good round — but I knew I could beat him if I had a clean routine. That’s when I started to hope I might get a chance at stepping up to the winner's podium.
Once I was on stage, I had a silly drop at the beginning, but once the music kicked in I got a very good feeling and the crowd (at least 1000 people) was absolutely brilliant. I finished my round with two drops and was quite happy with my performance. On stage after me was the guy from Uruguay who had qualified first the day before, and was definitely the one to beat that night. Unusually, he started his routine with three drops and, to me, he didn’t seem as confident as he was in the qualifying heat. He could have recovered but at the end of his routine he’d had five drops. The competitor from Spain was last to compete. He had a good round but did not receive a good reaction from the crowd.
It took 30 minutes for the results to be finalized. Jorge Pareja from Peru won the third place. In second place was Juan Pablo Santiago from Uraguay. When the MC started to list the ingredients of the winning cocktail I just couldn’t believe it! The crowd was clapping, looking at me, but until he finally called my name, I couldn’t believe I had won! The next 10 minutes were confusing with people pulling and shouting at me to get the necessary photographs. However, the best moment was when I entered the dining room for the gala dinner later that night. Everybody clapped me. I felt like a superstar! This moment was definitely an unforgettable experience….
Keep dreaming everybody because nothing is impossible!
Following is Chris Underwood's report on his first IBA
The 58th IBA meeting, held in Berlin for the first time, provided an opportunity for over 800 delegates from 52 countries to get together to celebrate bartending. Last year’s winning cocktail was served at the opening function, at which members and guests had the chance to reunite with friends. Afterwards, the UKBG team went on a bar hop, stopping at Lebenssten, which had an impressive collection of 1300 different spirits! The next stop was Rum Trader, the smallest bar in Berlin, with its collection of vintage rum and an historic licence (won in Court) that allows the customers to smoke inside.
We started the next day with a jazz brunch, followed by the German National Championship, which was our first chance to check out the organisation and view the competition for the later in the week. We visited more bars that night — even found the beach bar open air party and there is no doubt we dance a lot better that our German friends.
The third day was spent seeing the sights of Berlin by coach and riverboat, learning of the city’s legacy, and how it was rebuilt after the Second World War. That night was the celebration of the 100th birthday of the D.B.U. (the German Association), the oldest in the world, with the development of bartending in Germany told in film and dance.
Sunday was a rest day; more sightseeing and more bars at the Hotel Aldon and Hotel du Rhone. (Yes their Martinis, Manhattans and Gin Fizzes were up there with the best.)
Monday. The World Flair Competition’s atmosphere was electric. Gianluigi made it to the final (see his story). Absolute vodka sponsored the dinner that night. Works of art and photography entertained us before the main act, a band called Wolfmother. They rocked the foundations and, in true bartender style, we danced around bottles of vodka!!
Tuesday. The World Classic Cocktail Championship consisted of 13 rounds of four, with the winner from each round taking part in the night final. During the Classic finals the Flair finals were also happening. Gianluigi did brilliantly while the entire UK team were yelling at him in support. Thanks for the bruises, Michael — never stand in front of him when he gets excited!
We had to wait 30 minutes for the results so we quickly changed for dinner. I watched the results on the TV screens with president Daniel Crebesse who got nervous as we waited to hear the winner’s name. When we heard ‘Gianluigi’ we took off (it was the fastest 100 meters I had run in a long time) to celebrate his victory.
That night’s dinner was our last event. A speech by the Derrick Lee, IBA President announced that next year’s competition will take place in November in Singapore.
I would like to extend a huge thank-you to the German Bartending Union for the great organisation. Also, thanks to the Hotel, whose staff were fantastic.
A big thanks, too, to the UKBG for giving me this amazing experience at my first IBA event. Finally, well done to Orlando Garcia and to Gianluigi Bosco who both represented the UKBG with professionalism and honour.
They will defend their National titles — could you beat them?
The Galvin Cup Results
The Galvin Cup, held at The Dorchester Hotel in Park Lane, London was won by bartender Riccardo Semeria from The Connaught Hotel in Mayfair. His creative and mixing talents won him this accolade over the other 33 competitors in the professional category. In second place was Carolin Weise from the bar at One Aldwych, and in third place was Gavin McGowan Madoo from the St Alban’s Bar. Mirko Falconi from the Library Bar at The Lanesborough, London, took fourth position, with Mickael Perron from the bar at the Sanderson Hotel in fifth place and Stefano Cossio from the Dorchester Hotel in sixth place.
There were also 12 competitors in the Student category. The winner of that category was Jeoffrey Warmerdam from NHTV. Second place winner was James Coston from Leeds Metropolitan University, and in third place was Xiang Xiang Lu of Croydon College. Victor Ortells from the Hospitality Agency took fourth place, with James O’Keefe from Westminster College in fifth place and Wesley Yeung from Brookes.ac.uk in sixth place.
The shake-off judges were Salvatore Calabrese and Peter Dorelli from the UKBG, who were impressed with the standard of the competition.
The winning cocktail was called Royal Cobbler.
45ml Belvedere black raspberry vodka
20ml Gancia bianco vermouth
1 slice lemon
4 leaves fresh basil
30ml homemade spicey soda
Stir all ingredients in the glass. Serve in a cobbler glass. Garnish with berries and
a leaf of basil.
UKBG FLAIRTENDING RESULTS
Report by Mickael Perron
GIANLUIGI BOSCO took out the first place in the Flairtending conpetition, winning a ticket to the IBA world final (to be held in Berlin in August) and 500 pounds. Clinton Weir was in second place, with Brendan Rodrigues in third place.
Other competitors in the final were Anthony Trueman, Pete Jones, Matt Flint, Dominic Gates, Eddy Weights, Darren Sum and Chris Withey.
This year's competition was judged not only on the flairtending skills but also on the quality and consistency of the drinks each competitor produced. The venue was The Roadhouse in Covent Garden which proved a fantastic location for those in the UK Temple of Flair.
Nicholas Saint Jean from Flairmotion, Florian Beuren from Fairflow and Andy Collinson (WAFA) were the Flair judges. Salvatore Calabrese and Peter Dorelli were judging flavor and consistency. The Roadhouse was full and Andy Trueman started the Flair section with a performance that scored second best overall. Unfortunately, with the pressure of appearing on stage, he couldn't finish his cocktail and was penalised.
Clinton Weir's working with his rocks glass was amazing to watch and Brendan Rodrigues incorporation of magic tricks in his flair routine was original. Finally, however, it was the skills and smooth showmanship and near perfect execution of Gianluigi that won the judges over to awarding him first prize.
ORLANDO GARCIA WINS THE UKBG/AKVINTA NATIONAL COCKTAIL
COMPETITION
In a brilliant final, held at the Buddha Bar on London's Embankment, Orlando took on 40 of the best bartenders in the UK to win the prestigious title. He will represent the UK at the world final in Berlin in August this year.
Second place was won by Julian Lafond, with Julio Amodio in third place. The technical prize was awarded to Antonio Simonetti.
Above are the 12 bartenders who reached the final. In no order, their names are
Emmanuel Sorot, Antonio Simonetti, Julio Amodio, Vincent Orain, Karen Engele,
Sean Jackson, Ale Gilbert, Stefano coffio, Anotnio Dandrea, Orlando Garcia,
Knud Scheibelt and Julian LaFond.
Above is the 2009 winner Orlando Garcia with the second place getter, Julian Lafond.
Cossio Claims First Prize in Bagnoles de l’Orne in France
by Lynn P. Bryan
Well, what a day and night it turned out to be on April 6th in Bagnoles de L'Orne. Our UKBG entrant, Stefano Cossio from the Dorchester Hotel took out the competition at The International Calvados Nouvelle Vogue Trophies by creating a sensational cocktail called Pomme Allure and winning The International Professional Bartender Trophy.
The news surprised Stefan but his initial shock soon became elation as the prize was awarded on stage in front of his 160-plus competitive peers from throughout Europe.
"I woke up in the morning and said to myself I am going to go to the competition and win. I just did my best, and won," a jubilant Stefano told me after the announcement.
"I really believe in this drink. I put everything into creating the cocktail: I researched the ingredients, the garnish, and worked to get the balance of the flavour just right. I feel really very happy to have won."
His recipe contained a dash of peppermint bitters, crème de peche, Manzanilla verde, calvados, of course, and a sprig of mint. His garnish was a full slice of dried apple and an apple knot. Sheer simplicity summing up the essence of calvados and the Normandy region.
Stefano at the moment he presented his drink to the judges in Bagnoles
de L'Orne. Right, with the bartender who came second in this competitive event.
2008 National Cocktail Cocktail Competition
The winner of the 2008 UKBG/ Sputnik National Cocktail Competition was Jeremy Blackmore from the Voodoo Room, Edinburgh.
Jeremy Blackmore (left) : His winning drink is called Rhian's Rose. (See below for the recipe.)
HOW IT WENT
Park Lane, London. Friday night. The night was young, so were the bartenders. In the Whisky Mist bar the UKBG /Sputnik NationalCocktail Competition got under way at 7 pm as 23 competitors shook, mixed, and muddled their way through the drama of the most exciting UKBG Sputnik final yet.
In fact, there was a lot of brotherhood going down, with a lot of people keenly watching each of the competitors as they faced the judges (the ultimate professionals), carefully preparing cocktails amidst the raucous supporting cast of friends and family. As they left the “stage” loud congratulations filled the air. As the UKBG President Salvatore Calabrese stated: “This competition was one of the best yet. It was tremendous.”
In second place, Antonio Simonetti from Hoxton Pony, London, and in third place
Stefano Cossio from the Dorchester Hotel, London. Taking fourth place was Giuseppe Gallo from the Sanderson Hotel, London.
The winner’s drink was simple, and by far one of the smallest cocktails in the competition, with intriguing flavours presented in a delicate old fashioned glass. Really cute.”
Rhian's Rose
Ingredients
40ml Sputnik rose vodka
20ml yuzu (Japanese citrus wine)
15ml creme de peche
20ml pink grapefruit juice
prosecco and aperol foam
In a creamer siphon, make the foam using aperol, prosecco, gelatine and eggwhite.
Shake the first 4 ingredients with ice, then strain into champagne coupe. Float the foam over the top. Garnish with a mix of thin zests of lemon orange and pink grapefruit.
FROM BAR '08 WITH FLAIR -- THE RESULTS OF THE FLAIRTENDING COMPETITION
Sixteen UK Flair Bartenders travelled to London to compete for the honour to represent the United Kingdom at the IBA World Final in Puerto Rico. It took more than four hours of mind-blowing moves and smiles to separate the top five. After the outstanding final, the admirable Tom Dyer was crowned the UKBG Flair Champion 2008.
We wish him all the best in Puerto Rico, and we can’t wait to see if he can be the first British person in a while up on the podium to take the first prize in an IBA World Flairtending Final.
If Flair is an extreme sport, then Flair Bartending is an extreme approach to making cocktails. After what we witnessed, it’s easy to understand why more and more people practice this style of bartending. These people dedicate an unreal amount of personal time, away from their bars, to practice like madmen. Their only aim is to show what can be created within five minutes while behind a bar and making two cocktails.
The atmosphere was electric and to spice things up, we added something extra-special to the challenge: Peter Dorelli and Salvatore Calabrese were going to taste their drinks…so no pressure, this tasting was only going to be 30% of the total score.
As soon as the show started, with the Bar Wizards member Ben Heggarty, the left bank of Earl’s Court 1 became deserted. Everyone wanted to watch Gavin Smith showing off his Ronaldo skills with a bottle of Chambord, or Slash in love with grenadine. One competitor, Clinton Weir (who made it to the final) reminded us that he has been to an IBA World Final before as a classic competitor (perfect glassware handling, by the way).
The versatility of styles and the friendly atmosphere made it a memorable day for those who love bartending. Gavin Smith, always the happiest man in the house, and Pete J flagged the skills of Prohibition Bars. They took the second and third places respectively. Remember that this competition was 70% Flair and 30% Taste. Judges included Jay Du Toit, Sarah Mitchell, Ugo Bellan, Neil Lowrey, Florian Beuren, and Ilias Kousis.
Tom Dyer's Cocktail
The Britalia
Ingredients
30 ml Sputnik vodka
20 ml Aperol
15 ml port
10 ml Punt e mes
1 lemon, juiced
15 ml sugar syrup
egg white
Method
Flair, shake and strain into a long glass.
Garnish: Horse's Neck
Brighton Heat Results
Andy Pearson from Hoxton Pony, in London’s trendy Hoxton area, took first place in the Brighton Sputnik/ UKBG heat.
In second place was Tekin Niyazi from The Compleat Angler, Marlow. In third place was Jamie Stephenson from Manchester.
RUNNERS UP in the shake off were Luca Rampino, from Lainstion House in Winchester, Stefano Cossio from the Dorchester Hotel, London, and Przemek Seczkowski from the Chine Hotel in Bournemouth.
[29-03-2006] The Mandarine Napoleon National Cocktail Competition Final
At the SLTH Bar Show in Edinburgh
Result Details »
[12-03-06] The UKBG/Campari Winning Cocktails held
At the Cuckoo Club in Swallow Street, Mayfair
Result Details »