WORLD CLASS seeks to identify the finest and most creative bartenders currently practising their craft. Conducted through a six month series of competitions and challenges in 39 countries, and culminating in theDIAGEO RESERVE WORLD CLASS Bartender of the Year global final, to be held during July in New Dehli . Previous global finals have been held in London in 2009 and Athens in 2010.
WORLD CLASS Singapore, Malaysia & Indonesia have just completed their third and final of the challenge rounds and the regional finals are to be held in Singapore on June 13th.
Challenge # 3 : Classic Malts and Food Pairing
The challenge- using SINGLETON and /or TALISKER whisky, bartenders had to come up with different recipes to be paired with the classic cheesecake or roast chicken.
The three winning cocktails-
“Smokey Berries”
Bartender – Akihiro Eguchi from Orgo Bar & Lab in Singapore
Notes- This winning drink is an alluring combination of premium Singleton 12 year SMSW of Glen Ord, the saccharine harmony of raspberry, blueberry and blackberry, a hint of Sherry vinegar, topped off with peat smoked salt foam and a sprig of dry barley. Inspired by the calm and crisp weather after a rain shower in the evening, Akihiro created ‘Smokey Berries’ as the perfect complement to a dish of roast chicken, likening the aroma of the berries to red wine – a common pairing with this meal. A dash of sherry vinegar balances off the sweetness of the berries, providing a smoky edge to this winning cocktail.
Challenge # 3 result: Tied for 1st Place
“Fowl Play”
Bartender– Zach Elias from TAB
Notes– This cocktail marries unique ingredients including spices and deep fried chicken skin to complement the exquisite taste of Singleton whisky – shockingly simple and definitely different. Spices like organic clover honey, peppercorns, rosemary, thyme and oregano are also infused into this cocktail. True to his unique personality and penchant for the theatrical, Zach presented this drink to the judges wearing a kilt (paying homage to the Scottish origins of the Singleton) while reciting a witty poem specially written for the occasion.
Challenge # 3 result– Tied for 1st place
“Scotch and Berries”
Bartender– Raveen Misra, from Nektar in Singapore
Notes–‘Scotch and Berries’ is a play on berry compote and cheesecake. Adapting the traditional pairing of cheese and berry done all over the world for centuries, Raveen enhanced The Singleton 12 yrs old Glen Ord using a homemade mulberry cordial to tease out whisky’s naturally smooth, sweet and malty flavours. Aged Balsamico adds a touch of richness and enhances the flowery notes of the whisky to complement the cocktail and cheesecake pairing.
| Challenge # 3 result: – 2nd place |
And asia-bars.com will be featuring a full photo coverage of the regional WORLD CLASS Singapore, Malaysia and Indonesia finals– to be held on June 13th at Conrad Centennial Singapore (Grand Ballroom).
WORLD CLASS Global Finals Facebook Page
WORLD CLASS Singapore, Malaysia & Indonesia Facebook Page
