Diageo Reserve has announced the second group of five bartenders who have made it through to the GB final of its World Class competition.
They are Lorenzo Antinori of the Beaufort Bar at The Savoy in London, Michele Mariotti of The Savoy’s American Bar, Benji Purslow of Keystone Crescent in London, Ali Reynolds of Hawskmoor Spitalfields in London and Ben Williams of Cloud 23 in Manchester. Their cocktails are listed below.
All five bartenders will take part in the GB final at Drummuir Castle on Speyside in Scotland from June 16 to 18, where they will compete alongside the five finalists announced after the first burst of the competition in March.
They were Jon Hughes from Bramble in Edinburgh, Jamie Jones from Manchester and three from London: Luca Corradini from The Savoy’s American Bar, Tim Laferla from Red Bar at Bam-Bou, and Kyle Wilkinson from The Blind Pig.
Daniel Dove, Diageo Reserve World Class brand ambassador, said: “Competition this year has been tougher than ever, with four arduous challenges that really tested the bartender’s sensory, accuracy, hosting and mixology skills.
“To win World Class is the ultimate accolade for a bartender so they have to pull out all the stops and we’ve seen some incredible talent which is really pushing the boundaries of expert bartending and fine drinks in the UK.
“World Class is a celebration of the world’s best bartenders, the world’s best drinks and a selection of the world’s best spirits. The competition aims to elevate the craft of the bartender and inspire people to care about what, where and how they drink, and our last five finalists really have the skill, creativity and ambition to do just that – we can’t wait to see them raise their game even higher for the 2015 UK Final.”
The 10 finalists will undergo a series of intense challenges, from creating signature drinks, tasting and blending, to food and drink pairing. Each challenge will be judged by a core panel of experts who are described as pioneers in the British food and drink culture of today.
The GB winner will represent his or her country in the global final in South Africa this September and also become a World Class judge and mentor. They will be included in a promotional feature in GQ magazine while their bar will be awarded a one-off £10,000 marketing fund to create their own, exclusive World Class ritual serve.
The competition can be followed on the World Class website www.theWorldClassclub.com, on Facebook at www.facebook.com/WorldClass, on Twitter at www.twitter.com/WorldClass or on www.youtube.com/WorldClassGlobal.
Morning Glory Ink by Lorenzo Antinori
35ml Don Julio Blanco
15ml Tomato water
5ml White crème de cacao
2 dashes Tarragon tincture
Garnish with edible paper recipe.
Late Night Picnic by Michele Mariotti
40ml of Tanqueray No Ten gin
30ml of Tarragon cordial
30ml of Lime juice
10ml of Grand Marnier
45ml of Carrot juice
Tea in Tangiers by Benji Purslow
35ml Tanqueray No Ten
15ml Bergamot liqueur
50ml Seared green apple and coriander seed puree
15ml Keystone sour mix (agave, honey, sugar, lemon, lime)
8 Mint leaves
Heat all ingredients apart from the gin and liqueur at 80 degrees for two minutes. Add the gin and liqueur and stir. Serve hot.
Handle With Care by Ali Reynolds
45ml Tanqueray No Ten
10ml Camomile syrup
10ml Grapefruit cordial
2 dashes of Peychaud’s Bitters
Topped with champagne
“Care Packaging” is soaked in crème de violette.
Thyme To Shine by Ben Williams
40ml Ketel One vodka
10ml Banana liqueur
10ml Kamm & Sons British aperitif
15ml Fresh lemon juice
15m Thyme, sage and parsley syrup
2 dashes of Creole bitters
All shaken and strained.