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Blast from the Past Boys of the "THE OLD BRIGADE"

Some pictures sent to me by Richard 'Dick'Coyne a member for over 60 years

Blast from the Past Boys of the THE OLD BRIGADE (2 of 3)

From left to right Former President Peter Brennan, North Area Chairman John Francis Ridley, North Area Member George Allinson and the man himself Dick Coyne

Blast from the Past Boys of the THE OLD BRIGADE (1 of 3)

A party of members from the North West Area on a visit to Cherry Heering in Denmark.
The keen eyed might spot the figure 3rd from the right. Why it is Owen Burns and on his right Past President Bill Smith.
Even keener eyes might pick out that man Dick Coyne again, 3rd from left in front row.

Blast from the Past Boys of the THE OLD BRIGADE (3 of 3)

Dick in Orchid gardens Singapore last year

Now living in Stow on the Wold Dick still gets up to London to see the Cocktail Competitions and while up last October met a few former oldies from the Guild and lunched at The Savoy.

IBA Congress Warsaw 2011

The chosen venue for this years IBA Congress and the World Cocktail Championship was the Hilton Hotel in Warsaw, capital city of Poland. President of the Polish Bartenders Association, Richard Berent and his superb team were on hand at the airport to make sure everyone got transport to the hotel, always very welcome when you arrive in a strange city.

Checking into the city’s Hilton Hotel it was great to meet old friends and make many new ones from all over the world, and partake of the odd libation or three in the bar, before a quick dash to the room to get changed for dinner. Dinner on the first night is always a relaxed affair as people are arriving all the time, according to their travel schedules. For some strange reason we were paired with the Irish team, which is never a good idea because they always lead us astray and 2011 was no exception.

Presidents and delegates attend the AGM on the second day, while the other party members get the opportunity to take a guided tour of the city with its magnificent Medieval ‘Old Town’.

We were disappointed to be unsuccessful in our bid to bring the 2013 Congress to Glasgow as were the South African Guild who had pitched for Cape Town but Prague will make a wonderful setting, particularly as the proposed date is in August. The chosen destination for next year is Bejing (Peking) from 7-12th October so to guarantee your attendance make sure you enter the National Cocktail Competition. You have to be in it to win it !

The next two days are taken up with the WCCs and with five different styles of Cocktail Competitions plus the World Flairing Championship it makes for busy days, starting at 9.30 and going on until 6.00/6.30. And what a fantastic show it proved to be. Richards back room team were fantastic, having everything to hand when required, the associated companies had hospitality stands set up all round the rum (Freudian Slip) room, Bjorn Olsson of Sweden, doing his usual impression of a hamster on speed, at the microphone and over 300 screaming spectators shouting for their guy/girl. It was absolute bedlam. And great fun !

Taking part in his first WCC Bruno de Nascimento was a great ambassador for the UKBG and although not a winner he learned a lot and I’m certain he will make good use of the experience next time round.

In the ‘Flairing’, Tom’Dangerous’ Dyer looked a certain winner, his routine was mesmerising and I think President Daniel Crebesse was rehearsing a victory speech, but unfortunately Tom was just pipped at the post and had to be satisfied with second spot, giving Daniel time to polish his speech for next year.

Last full day and an opportunity to do some sightseeing and there were some sights to be seen. A certain Area Chairman who looked decidedly fragile, although he said it was flu as well as another party member who insisted on dragging us into a coffee shop, A COFFEE SHOP ? Names have been left out to protect the guilty.

The Gala Dinner that evening was superb, wonderful food, first class wine, great company but unfortunately as is always the case, speeches and presentations which are a necessary evil at such events. All too soon, 1.00am, it was time to pass the flag to the delegates from Bejing and the event was over for another year.

A nightcap at the bar before heading to bed for some, but due to a mixup in flight bookings an unfortunate Area Chairman had a 4.40am flight home which meant leaving the hotel at 2.30am. I wonder if he has arrived home yet ?

Remember, Bejing next year, get your entry in early, when details of the NCC are announced.

My thanks to Daniel, Luca, Bruno, Tom, John and Chris for their excellent company and not forgetting Vicky Wright and Bacardi Brown Forman for their participation and co-operation.

Joe King

Armand and his Merry Musketeers visit Armagnac

Tuesday

Armand Fasola and members of the UKBG Thames valley South west branch and some members from London, took to the streets of Gascony escorted & organised by Amanda Garnham from the BNIA , who took them to lunch at the La Vie en Rose in the town of Eauze.

The Merry Musketeers then went to visit a few selected Vineyards & Chateaus, the trip started by visiting Chateau du Tariquet St Armand ( not our Armand although we think he has some Saintly qualities) where they treated us to some rather excellent Armagnac.

The next visit was to the Chateau de Pellehaut here they were treated to the wines of Pellehaut vineyards plus three of their superb Armagnacs .

We all wished Amanda a happy birthday and presented her with a bouquet of flowers and a present from the UKBG.

It was then off to the Hotel for dinner minus Amanda as she was off to celebrate her birthday,

Some of the guys went to the bar for a night cap.

Armand and his Merry Musketeers visit Armagnac (1 of 1)

Wednesday

The group went to the market of Condom( no not what you think) to see the local produce being sold on the weekly market after a brief look around they went to visit Ryst Dupeyron where they were shown around by Jacques -Francois Ryst & given a film presentation on the history of the chateau & production methods, they finish off some of their Armagnacs in Madeira casks for that extra finish.

They were then shown around the museum and treated to some rather excellent Armagnac, the 30 year old was superb.

All the Merry Musketeers were then presented with the “Diplome de connaisseur en Armagnac “ by Jacques-Francois Rys.

Armand and his Merry Musketeers visit Armagnac (4 of 8)

Mike Sweetman being awarded his Diplome

After that excellent visit and presentation they went for lunch at the Hotel Continetal in the town of Condom, after an very good lunch to soak up some of the Armagnac.

They then set off to the next amazing adventure which was Armagnac Gelas at Vic-Fezensac, where they were given a tour of their cellars and a tasting of some of their very nice Armagnacs including their new 60% Armagnac Blanche which is a new product for them .They have been ageing and blending Armagnac since 1865.

Their next stop was that of Delord Of Lannepax who grow their own grapes and distil on site but they also hand bottle, label cork & wax all their bottles they had a well selected tasting ranging from the Blanche to a very nice 30 yr old.

Armand and his Merry Musketeers visit Armagnac (5 of 8)

That was the end of another fantastic day so lets have dinner, tonight they are dinning at the L’auberge restaurant in Lannepax, a lovely quite little town so peaceful it was heaven.

Thursday

Today they were off to visit Samalens where they have one of the largest stocks of Armagnac, it is here that we learned that different countries like their Armagnac in different styles , some countries like it a little sweeter so they have the max amount of sugar allowed in Armagnac , and others like it to look dark so they have the max amount of spirit caramel allowed.

But the good old English like it as it comes full of flavour and body.

They were privileged to taste some Millenium Millesime 1900 & Reserve Imperial XO, Vieille Relique 15 year old, & some Blanche Armagnac also VSOP 8 year old.

We were given a very interesting tour and presentation about Armagnac, their Alembics and the process of distillation.

Then they were in for a special treat a visit to the Castarede Chateau and have lunch with Madame Florence Castarede, who gave us a guided tour of her Chateau and cellars , then they were treated to a lunch fit for a King on the lawn of the Chateau overlooking the vines, the view was magnificent so was the Aperitif and the lunch, and of course some Superb Armagnacs to finish the lunch, Armagnacs of the top quality that you would expect to find at such a Chateau.

They were offered the VSOP 10 yrs the 1974, 1954, 1945 , & the Hors d’age. & also a privileged tasting of a bottle 1888, which is very rare only 12 bottles left in the cellars, this was truly a rare treat.

This is the life

Then it was on the road again this time to visit Chateau Laubade where David the Cellar Master gave us a tour of the distillation area and their wonderful cellars, & down into their “Paradis” where all the very old Armagnacs are kept , some are pre Napoleon. then into the Chateau for a sublime tasting which included their, Signature-

VSOP, XO, & Vintage Armagnacs , which were all of the highest quality,

Their Chateau was set in a fabulous surroundings of acres of vines and gardens.

Our next visit was to the house of Dartigalongue in Nogaro, they don’t have vines they only distil , mature & bottle we tasted some very fine Armagnacs from their cellars, we were offered Armagnacs 15, 20 & 25 years old Amazing,

Madame Francoise Dartigalongue then gave them a rare treat, a visit to her amazing museum of Armagnac, with the old style tools they used in the past also a fantastic.

Collection of old manuscripts , books, documents , & military uniforms dating back to Napoleon 3rd , this was a rare treat.

From there we left (without Chris who was in a shop looking for an ice lolly bye bye)

That evening we were treated to a superb dinner of Duck Fois Gras to start then for mains we had Duck breast. at the restaurant “ LA Bonne A’uberge".

Armand and his Merry Musketeers visit Armagnac (3 of 8)

Friday

We finished our trip with a visit to the cellars of the Maquis of Montesquiou who distil, mature and bottle Armagnacs , The building where they mature their Armagnacs is called “ The Cathedral “ as it is very big and has an unusual high roof & Structure., Here they chill filter some of their Armagnacs.

Our last visit was to be Baron de Sigognac near Eauze , this was a boutique vineyard surrounded by grapevines , it is hear where we are shown the actual plates that are in the column of the still that the vapours rise through prior to going into the condenser , these plates determine what strength the distiller wants his Armagnac.

We then pay a quick visit a to a foie gras farm to see how it was made ,there we are treated to some very fine Foie Gras & some local wine which complemented the Foie Gras.

Armand and his Merry Musketeers visit Armagnac (7 of 8)

We Finished our Fantastic trip by having lunch at the Henry iv restaurant in Eauze with Amanda , there we had a very nice lunch , and sadly parted with Amanda as without her this trip would not have been possible.

Mike Sweetman

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The UKBG Supports The Drink Show Live

Drink shoe live

Mixologists, distillers, taste-makers and wineries, with exciting features, will all come together in the great atmosphere of The Great Halls, Vinopolis, Borough Market, London Bridge, on Friday 8th & Saturday 9th of July.

The Drink Show Live will be the chance to sample a wide range of spirits from award-winning rum to new releases of classic beer brands and single barrel scotch, with Master Classes brought to you by a variety of industry experts (including Andy Pearson among other famous faces) and demonstration stands showing you how to mix a Mojito, shake a Sidecar or crush a Caipirinha.

Guests can listen to the experts, browse the 100s of products ready to sample, or take time out at the show bars.

For your free entry pass simply click on this link http://www.thedrinkshowlive.co.uk/free-ticket.pdf and download the PDF.

To read more please click here.

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10 things you should know about Martini

1. MARTINI & ROSSI was founded in the 1863 in Torino in Piemonte in Italian, translates as ‘the foot of the mountain’. It is a land blessed with natural abundance. The rich, fertile soils of the foothills and plains at the base of the Alps produce a variety of aromatic herbs and the cooler gentle climate also makes for delicately balanced light wines. The nearby port of Genoa, one of the biggest trading centres at the time, also provided an endless source of exotic spices from the across the world. Combined together, these factors gave birth to a vibrant vermouth industry based in Turin.

2. Martini is associated with the utmost glamour – Charlize Theron, Sharon Stone and Gwyneth Paltrow have all lent their faces to advertising campaigns. The company was not, however, born out of money, privilege and style: it started from far humbler roots.

3. The early years for Martini & Rossi was a whirlwind of success with exports reaching as far a field as Argentina, Brazil and Egypt. A crucial part of this success was the recognition that was given to our original recipe In the latter part of the 19th century wines and spirits from all over the world competed in the grandest international exhibitions, aiming to achieve the highest accolades. At Philadelphia, Melbourne, Alexandria, Bordeaux, Paris, Antwerp and Vienna, Martini came away with the top honours Amongst the dozens of vermouths that were made in Italy at that time Martini soon became the most decorated of all with a quality and reputation surpassed by none.

4. Martini vermouth is still made in Pessione, at the same site Alessandro Martini and Luigi Rossi established in 1863. When the partners started building, Pessione was a small village, but now it has grown into a town with many of its inhabitants working directly or indirectly for Martini. The plant has also grown with building-after-building now occupying a vast site and more than300 people employed on production alone. Modern, state-of-the-art blending facilities sit next to 19th century buildings, creating a feeling of a town within a town.

5. Ivano Tonutti is Martini’s eighth Master Herbalist, and has been in charge of the search for the best botanical ingredients for 18 years. He sources more than 40 botanicals from counties all around the world, which arrive at Pessione in their natural form having been slowly dried using traditional techniques to preserve their aromatic character. Ivano is responsible for purchasing Bacardi’s annual requirement of 250-300 tonnes of dried botanicals. Bearing in mind the fluctuating prices of herbs (saffron costs around € 3,000 per kilo), it would be fair to say that the finished quality of the product is largely dependent on Ivano’s purchases – he’s certainly a man with a lot of responsibility.

6. Beppe Musso Master Blender for over 15 years selects and blends the optimal wines to marry with Ivano’s botanical elixirs. Their skill is to harmoniously combine both wines and botanicals to consistently deliver the unique taste of Martini. He developed his knowledge and skill over many years from his predecessors and now also trains other who will eventually supersede him

7. Martini Gold uses bergamot from Calabria, lemons and oranges from Sicily, Spanish saffron, myrrh from Ethiopia, ginger from India, and cubeb pepper from Indonesia. The bottle is presented in a glossy black case, inspired by Dolce & Gabbana’s black and gold corporate colours and logo.

8. The 13th January 1927: the Italian Chamber of Commerce in London issues a certificate attesting that "Martini & Rossi vermouth has been introduced in the UK since 1870" / "Martini & Rossi vermouth is the most known and consumed vermouth in the UK" / "The most part of Martini & Rossi vermouth imported in the UK is used to prepare the Martini cocktail and other Cocktails from USA"

9. MARTINI is the number 1 brand in Europe for bottles sales per year and the (almost 15milions 9 L cases)

10. MARTINI is producing sparkling wine as well such as d.o.c Prosecco from Veneto and d.o.c.g. Asti from homeland in Piemonte.

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COCKTAIL COMPETITIONS: SHOWTIME By Stefano Cossio

COCKTAIL COMPETITIONS: SHOWTIME

What does it mean to be a bartender? To me it means dedication, sacrifice, and using all my skills and tricks in order to make your guests the stars of the show. But sometimes you get the chance to bask in glory under the spotlight yourself as a competitor in a cocktail competition. For that moment I have the chance to be on stage, adrenalin flowing as you feel the pressure with so many eyes focusing on what I'm doing. It’s amazing isn’t it?
Looking around the bar industry, I can see many talented bartenders, great visionary mixologist with big ideas, ready to make a difference, but where are they? Hidden behind a bar, limited on sharing their skills to a few lucky guests enjoying their creations. There is nothing more sad in the World that a waste of talent, now everyone has they own opinion about cocktail competitions, some people are been let down few times with the results, or the quality of the organisation, and due to few disappointments many talented bartenders have chosen not to take part in any more.
For me there is no better example of this than in the music industry when we see many artists who sell the most records are not the band winning the singing contest but the ones the public like more. So maybe at the end of the day it’s true the whole journey is more important than the final destination.
I always find cocktail competitions very educational; never disappointed, regardless of the results, by paying attention to my competitors, in terms of products, technique, equipment, and ideas, as I always go home with a massive bag of knowledge.
The highlight of my career so far was in Singapore, at the I.B.A. World final, where 55 competitors showed me the different ways to bartend; there isn’t a cocktail book on the planet that can beat that.
Learning, sharing information, meeting colleagues, finding jobs opportunities, and being the star is all happening in a cocktail competition, and for me this is priceless.
It is a matter of fact that United Kingdom's bartenders are in a great position, respected by the whole World bar industry, who always keep an eye on what this country has to offer, so let's show them what we have got.

Stefano Cossio

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Derek Sanders a drinks industry legend

I met Derek around 1962 when he represented Beefeater Gin and I was with White Horse Distillers. We were both friends of Charles Worz, General Manager of the Europa Hotel, Grosvenor Square who was given a retirement party in 1975 by Alan Fairbrass, Gen Manager of the Westbury Hotel, including 31 friends who represented the Wines & Spirits trade in the Prestige Hotels of Londons' West End. Following this Derek, I and two others met and formed the The West End Thir(s)ty One Association. This carried on for 30 years with an annual banquet and regular meetings and events. Derek was a keen golfer with the UKBG Golfing Society with headquarters at Mill Hill Colf Club, each January UKBG visited the Algarve, where the ABP (Associado Barmen de Portugal) hosted an annual week's golf, accommodation and a banquet. We enjoyed this and the return visits of ABP to London. He was also a keen member of the UKBG and acted as Toast-master at the Annual Banquets. Derek will be sadly missed by his many friends made in London's West End.

Peter Enright ( White Horse Whisky retired)

His funeral will take place on Monday 6 June at 2.30 pm at the Eltham Crematorium, Crown Woods Way, Rochester Way, Eltham, London SE9 2RF.

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Scotland vs Ireland Cocktail Competition

Scotland vs Ireland

After a lapse of a few years the movers and shakers from the North of Ireland and their opposite numbers from across the water in Scotland decided it was time to hit the cocktail trail again. The date was 10th-11th April and the venue the Crown Hotel in the beautiful village of Portpatrick in south west Scotland.
The weather was fabulous, hot and sunny, just the weather to create a healthy thirst which was very soon quenched, as new friends quickly became old friends.

Guild member Tony Schofield, owner of the Crown, and his brigade served a superb dinner to the assembled crews after which it was time to stretch the legs with a visit to the other watering holes in the village before heading back to the Crown for an evening of cabaret, with a special guest appearance by ' Masimo (Mack the Knife) Lisi. His singing wasn't too bad but his fairy footsteps when he fell over the bands equipment got the loudest applause of the night. Time for bed, to prepare for the morrow.
Breakfast for those who made it down was a true Scottish breakfast, none of your namby pamby vegetarian, organic stuff but delicious bits of sheep, cows and pigs not forgetting the hens before it was off to round up the late risers and the stop outs.

As always the men from Ireland brought that months production of the Northern Ireland Dairy Board and once again Paul Quinn and his team showed the home team how cocktails should be made with a resounding victory of 7 heats to 2.
Our good friends at Maxxium supplied their Breugal Rum from the Dominican Republic as the base spirit and what a superb product it proved to be with a great depth of flavour which blended so well with the other ingredients chosen by each competitor resulting in a lot of super drinks with wide appeal.
Local sales executive Ian MacAulay stepped up to present the Trophy and prizes to the winning team who promptly filled it with the appropriate liquid for all to enjoy.
Ian and myself did some reminiscing, as we had first met almost 40 years ago when he called on me in my bar in Glasgow, he as a young rep on the road and myself in my first position as a manager and licensee. Tempes Fugit !

All too soon it was time to head for home but not of course before another few glasses were emptied, unfortunately none of them mine as I had a three hour drive ahead of me whereas Paddy Cashman only had to steer the ferry across the North Channel, up Belfast Loch and berth it in the River Laggan. Easy.
Sincere thanks to Paul Quinn and his team, to Ian MacAulay and Maxxium, Tony and his squad in Portpatrick, Masimo for putting it together and the Scottish boys from Glasgow, Saint Andrews and Turnberry who all took part.
Here's to the next time.
Jim S.

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PATRICK THOMAS is the NEW IRISH NATIONAL COCKTAIL CHAMPION 2011

THE NATIONAL COCKTAIL COMPETITION SPONSORED BY EDWARD DILLON & CO. LTD. AND ORGANISED ANNUALLY BY THE BARTENDERS ASSOCIATION OF IRELAND TOOK PLACE ON TUESDAY 8TH FEBRUARY AT CATEX 2011 IN THE RDS, DUBLIN.

Patrick Thomas of Lost Society, South William Street, Dublin 2 was awarded the title of National Cocktail Champion 2011.

Pat will now compete at the World Cocktail Competition to be held in Warsaw, Poland in October this year. He was also the Fancy Cocktail category winner for his own creation called ‘Guncotton Mark II’ using Bacardi 8 year old, Bols Green Tea Liqueur, Orange Bitters, Sweet n’Sour mix, Apple juice, egg white. [See photo attached].

Pat’s win was further recognised with a category winner’s medal and certificate, a Dublin Crystal Vase and all travel and full board expenses covered for the five days in Warsaw at the World Championships organised by the International Bartenders Association.

With nearly sixty entries received, a significant increase, from all over Ireland including Letterkenny, Galway, Cork and many more places in between, a disciplined time schedule was required and the competition began shortly after 11am with the winner announced at 5pm. The competition was organised by Declan Byrne who acted as MC for the competition and assisted by a large team of BAI members who volunteered their time and service.

Special Guest Judges included, Daniel Crebesse - President of the United Kingdom Bartenders Guild (UKBG) and Jim Slavin – National Administrator of the United Kingdom Bartenders Guild along with National judges, Oliver Murtagh - Irish Guild of Sommeliers, Andrew O’Gorman – President, Bartenders Association of Ireland, Ciara McCahey, Martin Meade and John Tynan.

FOUR COCKTAIL CHAMPIONS

The competition was divided into four categories – Pre-Dinner cocktail, Long Drink, Fancy Cocktail and After Dinner cocktail. The best two cocktails, as decided by points awarded by the judges, entered into a head-to-head final with each category having one winner. Each category winner received a winner’s certificate and a specially engraved medal.

The eight finalists were:-
Andrew O’Reilly, Harry’s Bar, Dublin (Fancy Cocktail)
Patrick Thomas, Lost Society, Dublin (Fancy Cocktail) –Category & Overall Winner

Chris Crowley, The East Village, Cork (Pre-Dinner)
Vitor Olivera, Mantra, Kildare (Pre-Dinner) – Category Winner

Greg Kwasny, Harry’s Bar, Dublin (After Dinner)
Roberto Espinosa, Gresham Hotel, Dublin (After Dinner) – Category Winner

Michal Stankiewicz, Blue Haven Hotel, Cork (Long Drink)
Lukasz Wojcik, FXB’s, Co. Dublin (Long Drink) – Category Winner

Winning recipes are available here: http://www.bartender.ie/winning_cocktails_2011.html

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THE WORLD EXPERIENCE By Stefano Cossio

Here I’m back from Singapore, trying to get rid of the jet lag and the hundred gallons of Tiger beer me and Luca drank.
The whole journey was a unique experience, from the beginning, arriving at the Singapore airport, where you are welcomed by the I.B.A. organizers, to the last minute of departure. You are not anymore just a bartender, you are representing one country, and you have that in your shoulder the all time. I never felt so proud.

Unfortunately for me and for all of us, I did not make it to the final. My biggest disappointment was not the 3 weeks of preparation for the cocktail, it wasn’t the amount of simulation I done training at home, and not even the attention I put making sure every little detail was covered, it is the many people I had let down as they all had great expectations on me.

Anyway what does not kill you make you stronger, they say. So I want to share with you this experience and hopefully it will help the next candidates, who will compete in the following years. Let start first with the work technique, if you think you had reached a good level of work when you are at the world final you realize you are miles away, there is so much you can learn watching the other competitors, in particular I was impressed by Russia, Taiwan and Greece.

After what I saw in Asia I understand that when you are there you need to make a choice, you want to win the technique prize or the competition with the cocktail, as the points earned are going in separate categories. The tasting judging will not know if you are going overtime, as we saw the Austrian competitor going 3 minutes overtime and win the competition, so I guess you will only concentrate in making a good drink, no matter if you make mistakes on stage (unless your ambition is to win the prize for best technique, or both).

About the quality of the cocktail I had the impression that as UK bartender we are a few steps ahead in terms of working with flavours. I took part in many competitions, U.K.B.G. and non, and I’ve always been impressed with the standards of the drinks, as UK bartenders try to find the ultimate taste, creating a whole journey of flavours in the sip of the drink.
This did not work in the I.B.A. final, as I could see the winning drinks, great cocktails yes, don’t get me wrong, were a bit more “simple”, using flavours like chocolate, cherry, vanilla, melon. So at the end sweeter drinks.

I’m not in the position to teach anything to anybody, I’m just saying that If I could go back knowing what I saw I would create a martini style drink using a double martini glass, with a live shiny colour, and strong sweet taste when the floating cream seems to be a big highlight.
For me I found funny the fact that my drink was considered amazing in the UK (said from the people that helped me create the recipe) and in the world final they just did not like it at all. So this can be a good learning point for the next candidate and me.
So in conclusion if I will be lucky enough to take part again in this life time experience, I will be ready with a big can of whipped cream.

Stefano Cossio

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59th IBA World Championship Results in Singapore

Classic Category:

1st Austria Mr Mario Hofferer

ROSEMARIE
2 Dash Bacardi Superior
2.5 cl Grand Marnier Cordon Rouge
0.5 cl Mozart Amande Chocorange
1.5 cl Kalhua
1cl Monin Lychee Syrup
1cl Fresh Cream (Float)

Garnish: Physalis, Chocolate, Cacao, Orange Peel & Gold

Method: Stir

2nd Greece Mr Ioannis Zahopoulos

UNFORGETTABLE PASSION

3cl Absolut Pear
2cl Suntory Prucia Plum Liqueur
1cl Suntory Paraiso Lychee Liqueur
1cl Monin Passion Fruit Syrup
1cl Monin Blood Orange
5cl Caraibos Pineapple Juice

3nd Bulgaria Mr Vasil Kovel

ZERO POISON

3cl Bacardi Oro
2.5cl De Kuyper Melon Liqueur
1cl Monin Mojito Mint Syrup
6cl caraibos Apple Juice
4 cl Kiwi Fruit
Dash Parsley

Garnish: Radish, Apple, Cherry, Pineapple Leaves and Potato

Method: Muddle and Shake

Best Technique:

Poland Mr Smumski Grzegorz

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The World Flair Final By Tom Dyer

The UKBG competitor Tom Dyer came 6th out of 48 competitors in the flair final.

1st Uruguay Juan Pablo Santiago

2nd Venezuela Nike Trivino

3rd Taiwan Hsu Po Sheng

Tom Dyer

"I had heard a lot about singapore and have a lot of friends there and wasn't disappointed at all. A great city with very cool people we had a great time visiting some of the local hot spots and enjoying the benefits of representing the UK in the IBA world finals.

When you attend the IBA world finals they certainly put on a jam packed full event. There is lots going on to keep every bartender happy. You are put up in a great hotel, and have the hospitality suites available to you in the evenings for relaxing, fun or whatever you might get up to in there. We started a mini flair tour around the suites putting on random flair shows for the unsuspecting guests. Everyone enjoyed them and it really created an electric atmosphere in each room. Thanks to everyone involved in that.

So the comp. I was representing the UK in the flair bartending category. I made it to the finals and had a lot to live up to as Gianluigi Bosco won it for the UK last year. I know it was going to be tough though as the flair comp at the IBA is a lot different to what I am used to. I have seen in the past the costumes and "themes" that the bartenders have used on stage, but I didn't want to go down that route. I don't think that I need a theme for this style of bartending. We are all bartenders with different styles and methods to making cocktails and mine is flair. I don't have a theme on a saturday night when working on a bar so I thought why do I need it in a competition. I can put on a great show with a bottle and tin and a smile.

I had prepared my cocktail much earlier on in the year and even had a great compliment from Peter Dorelli in the UK qualification round, so thought, I had to use this one. I had made it in previous comps and was voted the best every time, so I new I was onto a winner.

When it came to the finals, I'll admit I was nervous. But I always get nervous. Nerves are good and make you more alert. Maybe I was putting too much pressure on myself to try and win it. I had my tailored attire on and looked the part (nicely dressed smart bartender), and was ready to go. My routine went well, but I had some deductions that let me down and ran over time a little, but I was proud of what I did. I made the drink I wanted to make and performed the way I wanted to perform, so my placement of 6th was not a let down for me at all. I had 4 other flair competitions after this one to prepare for at the same time, so it can be tough to try and create 5 different routines in such a short space of time. Still like I said, I'm happy with what I did and I represented well.

One thing I love about this competitions is the fact you get to catch up with old friends that I don't get to see so much. Friends from australia, romania, greece, uruguay, singapore and many more. It's a great way to network with friends and colleagues and share new ideas, stories over a shot or three. I attended the IBA finals back in Puerto Rico and noticed the different countries staying together, and I thought, they are missing such a great opportunity to meet new people from other parts of the world. Find out about their bar culture, techniques, styles, drinks etc. So, that's what I did, chatted to lots of different people and found out about what they love about bartending.

Overall it was a great event and we had a fantastic time. I would recommend that the flair competition needs an update, but we live and learn and I've seen it improve over the years. I would also suggest to put the flair competition in a local bar/nightclub. Flair is a lot about the show and to have a good venue will make all the difference and really see the bartenders pull out some fantastic routines.

Thanks very much UKBG. I will return next year and try and bring the title back to the UK.

happy days

Tom Dyer

UK
Tom Dyer
It’s not Terry’s It’s mine
1.5 cl Absolut Vodka
4cl Mozart Black Chocolate Pure
0.75 cl Malibu
0.75 cl Bacardi Carta Oro
1.5 cl Finest Call Sugar Syrup
3 Orange Wedges
Garnish: Rim of mix sugar chocolate and dry cocoa.

Uruguay
Juan Pablo Santiago
Modern Times
4.5 cl Absolut Vanilia
1.5 cl Mozart Amande ChocOrange
1.5 cl Monin Mango Syrup
1.5 cl Monin Passiofruit Syrup
6 cl Caraibos Orange Juice
Garnish: Orange & Cherry

Taiwan
Hsu Po Sheng
Strawberry Love Song
3 cl Mozart Dry Chocolate Spirit
3 cl Giffard Crème de Fraise des Bois
1 cl Monin Cranberry Syrup
1 cl Fresh Lime Juice
Garnish: Strawberry, Mint Leaves & white Radish

Austria
Stefan Haneder
Melon Leaf
1.5 cl Grand Marnier
3 cl Ron Zacapa 23
2 cl Malibu
1.5 cl Monin Melon Syrup
8 cl Cranberry Juice
4 cl Orange Juice
Garnish: Fresh Lime Squeeze

For more about the event from the IBA click here

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Italian National Cocktail Competition where Alex Boggio took second place in bartender of the year.

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The 1st World Mattoni Grand Drink Competition 2010

35 countries entered this year's Mattoni Non-Alcoholic Competition held at the Four Seasons Hotel in Prague.
The Set up was fantastic and Guilio Amodio our competitor from China Tang at the Dorchester was in 5th position with cocktail " Liquolada" Liquorice and orgeat syrup and Finest Call banana purée and of course Mattoni water.
I was backstage with the tasting jury that included The Italian, Danish, Bulgarian, Armenian presidents and myself. We saw and tasted some beautifully garnished cocktails of course I was not allowed to judge our competitors drink. But it tasted vey nice.
Derrick Lee The I.B.A President was also in attendance and Ron Busman our Europe Vice-President was in charge of the competition. The Finalists from Hungary and Russia were then hushed away to a V.I.P. area watched by the local Press and guests, whilst the rest of us went to a separate area where a splendid buffet was offered and we all watched the final on TV screens, Hungary won the competition and the $10,000. It was a great 2 days in Prague.

Daniel Crebesse UK Bartenders Guild President

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Imbibe Show Report by Harry Glockler

On 13 and 14 July 2010 thousands of bartenders, sommeliers, and other drinks professionals descended on the exhibition centre at Earl’s Court for the inaugural Imbibe Bar Show. An extremely wide range of tastings were on offer from all major drinks categories, as well as seminars led by experts from the wine and spirits industry.

One of the highlights of the show was the much anticipated final of the Bartenders vs. Sommeliers challenge. The competition began in January this year, and required each team to first demonstrate their expertise in their own field, before switching roles in an attempt to beat the opposition at their own game. I am pleased to report that for the second year in a row, the team of bartenders, which included UKBG Vice-President Luca Cordiglieri, were victorious! Team captain, Julian de Feral from Lutyens, put the victory down to the “competitive nature of bartenders”, and the practice they get from entering cocktail competitions.

I personally enjoyed a talk by drinks historians Jared Brown and Anastasia Miller. The authors of “Shaken Not Stirred: A Celebration of the Martini” shared their knowledge on techniques for growing and making your own cocktail ingredients. Another interesting discussion was led by Alex Turner, who spoke to bartenders keen to move into a managerial role on how a well-structured and priced drinks list is crucial to optimise a bar’s revenue.

It was a privilege to sample from such a large range of spirits, liqueurs and wines, especially some of the newer brands on the market. The show was also a great chance to network with other bartenders from across the country. Imbibe did not have the selective focus of Simon Difford’s CLASS Bar Show, which will return later this year, but it did have a lot to offer members of UKBG as bartenders from some of the country’s finest hotels and bars. I look forward to next year!

Harry Glockler
Bartender, The Ritz

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Daniel Crebesse was recently in Sorrento as a guest of the Italian Association's President, Giorgio Fadda, to celebrate the organisation’s 60th birthday. To mark the event, a National Cocktail Competition had been arranged, and two of the UKBG’s members competed. Alex Boggio entered the free category and reached the final stage, finishing an impressive second place in the Best Garnish category. He also took out second place in the prestigious Bartender of the Year competition.

Mirko Falconi took part in the prestigious Angelo Zola competition, finishing in 6th position.

The IBA President, Dereck Lee, was also at the event, along with Ron Busman, the Danish President, and the Presidents of Sweden and Norway bartenders’ organizations. Italian Sky television covered the finale, which was superbly presented as usual by the Italian bartenders. A big thank-you to them for a great trip and competition.

Above are Alex Boggio (left) who came 2nd inthe Best Garnish category in Italy, with Mirko Falconi (right) who came 6th in the Angelo Zola competition.

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PETER DORELLI WINS LIFETIME ACHIEVEMENT AWARD

Above: Peter (left) in a jubilant mood after winning
his award, with Daniel Crebesse, the UKBG President.

Peter Dorelli, formerly the Bar Manager at The Savoy Hotel in London, has won a Lifetime Achievement Award at the annual THEME magazine awards event held in London.

Peter Dorelli is also a former UKBG President and currently works as a consultant, passing on his unique knowledge of cocktail-making and the hospitality business at the UKBG's training courses.

Congratulations, Peter, from all at the UKBG.

GREAT BRITAIN WINS THE FLAIR COMPETITION AT THE 2009 IBA WORLD COCKTAIL COMPETITION

Gianluigi Bosco represented the UKBG at the IBA in Berlin and won the title with a magical performance that impressed the judges. There were 45 countries competing for the prestigious prize. His confidence and personality delivered the winning points, as did the taste of his cocktail. Congratulations from everyone at IBA on this win. Said Daniel Crebesse, the UKBG President: "We are all very excited by Gianluigi's win. It is a great moment for the UKBG." See the Competitions Results page for details.

FLAIR COMPETITION RESULTS

1ST PLACE: GREAT BRITAIN (Gianluigi Bosco)
2nd Place: URUGUAY (Juan Santiago)
3rd Place: PERU (Jorge Pareja)

Here is Gianluigi's winning recipe:

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 to use as a rim around the glass
Garnish: Apple fan pick on a lime wedge with a red currant, on the rim.

There were 52 countries competing in the CLASSIC Competition.

1ST PLACE: SLOVAKIA (Vladimir Banak)
2nd Place: SLOVENIA (Miro Petrevcic)
3rd Place: CZECH REPUBLIC ( Ms Sarka Janova)

Best Technical
Taiwan (Ms Wu Jou Wen)

THE UKBG HAS A NEW PRESIDENT

At a recent meeting of the UKBG committee Daniel Crebesse was elected as the Guild's new President. Congratulations to Mr Crebesse from all the members of the UKBG.

Pictured above are the outgoing President, Salvatore Calabrese (right) with the new President, Daniel Crebesse wearing the chain (left).

Daniel has been the Guild's Vice-President for the past five years and takes over his role in time for the IBA Conference and the World Cocktail Competition which is to be held in Berlin next month.

He has been a UKBG member for 17 years, spending two years in the London area committee, then six years as the London Area Chairman, followed by five years as the national Vice President.

His professional career has taken him from the London Intercontinental Hotel, where he worked for eight years, to the Thistle hotel chain, where he spent six years as Bar Manager. He enjoyed five years at the Sofitel in London Bar Manager before becoming the Bar Manager (two years ago) at the prestigious Milestone Hotel in Kensington, London.

IBA 2008 RESULTS

The UKBG team set off for the Caribbean fortress of Puerto Rico and to the town of San Juan where the International Bartenders’ Association were holding their annual World Cocktail Competition.

Unfortunately, the home of the Pina Colada was not to see Jeremy Blackmore, the UK representative in the Classic section of the world finals. His passport was stolen the day before he was due to travel.

However, our team this year was 14 strong and included UKBG regional heat winners Claudio Antonino, Andy Pearson and Raffaello Dante as well as Tom Dyer, the UKBG representative in the Flair section.

The UKBG President Salvatore Calabrese flew in from Las Vegas to make the decision over who would represent the UKBG in Jeremy’s absence. He decided that Andy Pearson would deliver Jeremy's recipe.

Meanwhile the one and only Tom Dyer started his bid for the Flair crown. This attempt ended with all of our hopes being dashed. After nailing every technical detail and move (he was the only one to do so in the competition), and after receiving a standing ovation from representatives from all the other countries, the session ended in disaster when a freak accident resulted in Tom knocking over his drink. He immediately remixed his cocktail but was judged to have time faults. While I, and hundreds of others, declared him to be the Best at the Show, he was to be deprived of the pleasure of appearing in the Final because the judges declared him out.

Could we suffer any more bad luck?

Andy Pearson, last year’s competitor in the Classic section, would once again carry our hopes. The effort put in by Andy was tremendous. He locked himself away in his room to perfect his technique and Jeremy's recipe. Nino, Raffaello, Mickael and Luca were all tirelessly trying to get the right ingredients and equipment for the cocktail. Jim Slavin worked behind the scene trying to produce a memorable competition, Peter Dorelli along with his 3 cheerleaders Valerie, Kay and Sue shouted and cheered to give us an advantage, but it was not to be. The UKBG competitor would not make the finals this year.

The winner of the Classic section was Austria with the recipe below:

Golden Rico

2cl Matrioska Lux

1.5cl Amade ChocOrange

1cl Monin Vanille

4cl Caraibos orange juice

2cl cream

Method: Shaken

Glass: Martini.

Garnish: kumquat, lemon, pineapple leaves and cinnamon

The UK recipe was called Pocket Rocket.

4cl Grey Goose vodka

1.5cl Vedrenne liqueur de Poire

1.5cl Monin Elderflower

2cl lemon juice

1/2 fresh avocado

10 rocket leaves

Method: Muddle and shake

Glass: Coupette

Garnish: lemon, cucumber and rocket leaves

The winning countries for Flairtending were:

1) Uruguay

2) Russia

3) Sweden

PAGING THE WINNER!

Brian Page, who teaches the UKBG Bartender & Cocktail training courses at Westminster Kingsway College, won the Theme magazine National Award for 'Outstanding Contribution' to the bar industry.

Brian started his career at the age of sixteen as a pantry boy on board a Tate & Lyle ship going to Jamaica. He progressed to Waiter, Bedroom and then to the position of Bathroom steward, and it was during his time on board ocean liners that he used to help out in the lounges and bars on busy dance nights. This gave him a taste for bar work and on leaving the sea he went to work in bars on the holiday island of Jersey. When he moved to London Brian got an assistant’s job at the (then) newly opened White Elephant Club in Curzon Street and then progressed with other establishments until, at the age of twenty three, he became one of the youngest head bartenders ever with a position at the Empress Restaurant in Berkeley Street.

Brian spent 13 years at the Empress until 1975 when he was offered the position of Bars Manager of the Hotel Intercontinental at Hyde Park Corner. Some years later Brian joined the Cafe de Paris as Beverage Manager and remained there until his retirement.

When asked to take over the UKBG training courses, he jumped at the opportunity. During his career Brian had been trained to be a “trainer” and during his time as President of the UKBG he was appointed the Chairman of the International Bartenders Association's Education Development Committee. This committee was charged with the task of creating an internationally acceptable and certificated courseto berecognised by all 52 member countries of the IBA.

In 1999 the IBA awarded him the highest honour that it is possible for them to give, the International Angelo Zola award for his services to training and education.

As Brian often says " I was the luckiest person ever to have a job I loved, I never wanted to do anything else and when it was time to return to work after a few days off I used to rub my hands in glee, work was always a pleasure, never a chore".

A Remarkable Find by Jim Slavin

Jim was asked if there was a record of a Cocktail of the Month for November 1955 which was invented to mark the occasion of the start of the Oxford and Cambridge Far East Expedition. Its inventor was President George Baker. And, Jim found the recipe, which is below! The ingredients are in parts of the cocktail, not in cl.

The Gay Explorer

3/6 vodka

2/6 yellow Chartreuse
1/6 fresh lemon juice

Shake ingredients with ice. Strain into a cocktail glass. Serve gaily!

SELLING FAST ONLINE AND IN STORES! BUY NOW WHILE STOCKS LAST!

The International Guide to Drinks (Hardcover)

by United Kingdom Bartenders' Guild (with Lynn Bryan as General Editor)

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Many other cocktail books have been and gone, but "The International Guide to Drinks" remains the book used by bartenders the world over, with a comprehensive guide to the preparation of every kind of drink, from exotic cocktails to wines, liqueurs, spirits and beers. Fully revised and updated with colour photography, the book features winning recipes from the World Cocktail Championships, and includes sections on classic and contemporary cocktails, countries and their drinks, wines of the world, spirits and beers, aperitifs and digestifs, plus a detailed glossary and table of measurement.