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THE TOP BARTENDERS IN THE WORLD.pptx

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Amaran Gangai
Amaran Gangai

Salvatore Calabrese is a legendary Italian bartender who revolutionized cocktail culture in London. He is known as "The Maestro" and is renowned for his creative cocktail inventions and expertise. Dario Doimo is a leading flair bartender based in Las Vegas known for his skills. Simon Difford is a renowned drinks writer and publisher in the UK with extensive knowledge of spirits. These three bartenders are considered among the best in the world.

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THE TOP BARTENDERS IN THE WORLD
Salvatore Calabrese ?Legendary Italian barkeep, Salvatore Calabrese started his career, aged 11, on the Amalfi coast in Italy. ?Revolutionized London¨s cocktail culture. ?Worked at The Duke¨s Hotel, St James, The Library Bar at The Lanesborough Hotel and now the eponymous Salvatore at Fifty ruling the world. ? A true master of cocktail creation he calls ＾Liquid History￣.
?Popularly known as ＾THE MAESTRO￣. ?Currently he can now be found at 'Salvatore's' at 14 Old Park Lane in London's ?The Maestro also experimented with new liqueurs, both new and old spirits and fresh juices, culminating in exotic cocktails that have themselves become classics. SIGNTURE COCKTAIL-Breakfast Martini. ? Form of cocktail created by bartender Salvatore Calabrese. The most famous "marmalade cocktail", it is a gin martini with marmalade, orange liqueur, and lemon juice in place of vermouth ?The drink was invented in 2000 at the Library Bar at the Lanesborough Hotel in London, England similar drink, the Marmalade Cocktail, was invented in the1920sby Harry Craddock and published in his standard reference book, the Savoy Cocktail Book. ?The name has been applied to various other martini-style drinks as well.
Breakfast martini Type Cocktail Primary alcohol by volume Gin Served Straight up; without ice Standard garnish lemon twist Standard drink ware Cocktail glass Commonly used ingredients 2 shots (50 ml) gin 3/4 shot (18.75 ml) Cointreau or triple sec 3/4 shot fresh lemon juice 1 spoon orange marmalade Preparation Mix or shake in cocktail shakerfilled with ice cubes. Strain into glass and serve.
AWARDS 2013-'The Helen David Lifetime Acheivement Award' received at Tales of the Cocktail in New Orleans. 2012-'Best Bar 2012' at The London Lifestyle Awards 2012. 'World's Best Drink Selection', at the 2012 Spirited Awards at Tales of the Cocktail in New Orleans. 2011-'Class Awards 2011' - Outstanding Acheivement to the Industry.
Dario Doimo ?One to watch, at 27 Dario Doimo has shaken and stirred the world of Flair bartending in his eight years of professional mixing. ? Based out of Las Vegas¨ institution, Kahunaville, Doimo is leading the next generation of great bartenders. ?Dario Doimo was born in Leon berg, Germany, August 12th 1983. Growing up, Dario spent his summers working with his family at Eis Cafe Doimo, their family owned ice cream shop. Because the cafe was only open for the summer, Dario spent the rest of the year going to school in Italy. ?One of the leading FLAIR BARTENDERS OF THE WORLD.
?After learning some of the basic flair moves, Dario wanted to put his talent to use by signing up for local competitions. ? It didn¨t take long before Dario started placing in the top 3 of all of his events. Five months later he found himself competing in his first major competition, The European Cup of Flair Bartending. The field of competitors were very intimidating. ?. He is currently performing nightly at the world renown Rock ｀N¨ Rita¨s located inside of Circus, Las Vegas.
SIGNATURE COCKTAIL-NO SPECIFIC COCKTAIL,BUT HE LOVES TO MAKE THE LONG ISLAND ICE TEA. Type Cocktail Primary alcohol by volume ?Gin ?Tequila ?Vodka ?Rum ?Triple sec Served On the rocks; poured over ice Standard garnish lemon slice Standard drinkware Highball glass
Simon Difford, Class Magazine, UK ?Though technically more of a drinks writer and publisher than bartender (In 2007 he received the Glenfiddich Drink & Bar Writer of the year award) ?Simon Difford has, through the course of his career, been involved with almost every aspect of the drinks business, from running his own off licensed to founding Class Magazine in 1997. ?Quite simply, no one alive knows more about spirits ?NOT SPECIFICALLY INVOLVED WITH ANY BAR . ?Employed at The Class Magazine
?Simon Difford has been involved in most aspects of the drinks industry from running his own off licensed and wholesale company to importing and brand creation, but is best known as a drinks writer and publisher. ?Simon founded CLASS Magazine in 1997, a title which became the leading UK style bar title before he sold it to William Reed Publishing to prepare for the launch of his range of diffordsguide drinks related books in 2001. ? In 2007 Simon received the Glenfiddich Drink & Bar Writer of the year award and continues to both judge and compete in cocktail competitions.
SIGNATURE COCKTAIL IN-SEINE Ingredients Amount- Ingredient 2 shot(s)REMY MARTIN - Grand Cru1. 5 shot(s)St Germanic - Elderflower Liquer 0.125 shot(s)La Fee - Parisienne * Method: Shake all ingredients with ice and fine strain into a chilled martini glass. Glass Type: Martini / Cocktail Garnish: Lemon Zest Twist Created By: Simon Difford Submitted By Simon Difford
Peter Dorelli ?One of the great elder statesmen of the cocktail world ?Rome born Peter Dorelli spent 35 years working for the Savoy group, 19 of which were spent as head barman at the London Savoy¨s American Bar. ? Since his retirement in 2003, Dorelli has maintained his position as one of alcohol¨s great ambassadors, consulting for brands and hotels around the world. ?Believes in revival of Cognac. ?Considers Cognac based cocktails as a challenge.
SIGNATURE COCKTAIL ?Celebrated the hotel's centenary in 1989, and together with Salim Khoury, he created the "Millenium" to celebrate the end of the 20th century. Prep Time: 3 minutes Total Time: 3 minutes Yield: 1 Cocktail Ingredients: 1 oz gin 1/2 oz cherry brandy 1 1/2 oz orange juice splash of Ginger ale Preparation: Pour the gin, cherry brandy and orange juice into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. Add a splash of ginger ale. ?Currently working as Education Officer, United Kingdom Bartenders Guild
London Savoy¨s American Bar
Hidetsugu Ueno ?World famous for his hard shake. ? 24 carat ice-carving skills and the pinpoint precision of his drinks. ?Works at Tokyo cocktail palace, Bar High Five, Hidetsugu Uneo is a legendary mixologist, both in his native Japan and style bars around the world. ?Utilizes humour and involves the crowd. ?Worked at The Star Bar.
?The English-speaking bartender is not averse to chatting up Japanese locals, expats, or tourists. ?He¨s consistently won or placed as a finalist in leading cocktail contests for various spirits (rum, gin, and, of course, Suntory whisky) almost since he first took his revered spot behind the bar.
Ueno¨s white lady- 1? shot Tanqueray London Dry Gin 1 shot Cointreau triple sec 1 shot Freshly squeezed lemon juice 1 fresh Egg white Glass: Martini Garnish: Lemon zest twist
Rodrigo Delpech ?The Man With The Golden Hands¨, Argentina¨s Rodrigo Delpech is another rising star of the international bar world. ?With more than 30 international Flair competitions already under his snuggly fitting bar apron this is a man on a cocktail mission. ?Working at Storman¨s Palace (disco in Clearwater),but searching for a flair bar. ?His rival is his very own brother Christian Delpech. ?FLAIR STYLE- style is smooth but aggressive at the same time tries to do things that people think that is not possible. ?From Buenos Aires, Argentina. ?Bartending for 7 years. ?Learned by himself, watching some old school videos and practicing many hours a day.
SIGNATURE COCKTAIL ROASTED ALMOND- 2 oz amaretto almond liqueur 2 oz Kahlua? coffee liqueur 2 oz light cream Shake, strain into highball glass. ROASTED ALMOND- 2 oz amaretto almond liqueur 2 oz Kahlua? coffee liqueur 2 oz light cream Shake, strain into highball glass.
Dick Bradsell ?Uber-barkeep, Dick Bradsell¨s CV reads like a who¨s-who of London night life. ?From Zanzibar to the eponymous Dick¨s Bar at the Atlantic Bar and Grill, Bradsell almost single- handedly saved 90s London from a blight of alcopops and cut-price shooters. ?He has worked with the likes of Damian Hirst at Pharmacy and Jonathan Downey at Match and his latest venture, Circus, is pure cabaret class. Drinking would be a lot less fun without him. ?Escapee from the Isle of Wight, the land of the loony, Dick Bradsell has been a benevolent tutor to many London's top bartenders and opened too many London's top bars (The Player, 6 Degrees, Match to name a few). ? Dick is the industry's favourite cocktail guru (he set up the cocktail section of The Pharmacy) and his company, Bar Solutions
SIGNATURE COCKTAIL- Russian Spring Punch 25ml Vodka 25ml Fresh Lemon Juice 15ml Cassis 10ml Sugar Syrup "Stir (or shake) the ingredients and top with decent dry Champagne - it can be flat. Quell any excess fizzing by pouring 25mls vodka over drink. Garnish with a lemon slice and a blackberry."
?Dillitini- 50ml Vodka 25ml Aquavit Handful of Fresh Dill Shake with Ice, and then Fine Strain into Cocktail Glass. ?Polish Martin- 1/3 Zubrowka, Bison-grass Vodka. 1/3 Krupnik, Honey Vodka Liqueur. 1/3 Apple Juice.
Dale Degroff ? Universally acknowledged to be the world¨s premier cocktail craftsman ? Done more to rehabilitate sophisticated drinking than any other person on the planet ? He is the man who took the mini umbrella¨s out of cocktail culture and replaced them with class in a glass ? DeGroff is the recipient of the 2009 James Beard Foundation Outstanding Wine & Spirits Professional Award for his impact on the national industry
Signature cocktail RITZ COCKTAIL INGREDIENTS: .75 oz Cognac .5 oz Cointreau .25 oz Maraschino liqueur .25 oz Fresh lemon juice Champagne Garnish: Flamed orange peel Glass: Martini
Colin Field ? Has been the head barman at the legendary Hemingway Bar at the Ritz in Paris since 1994. ? He takes particular pride in his more elaborate concoctions and makes many of his own ingredients.
Speciality´ His specialty? Tell him what mood you are in and he will produce a cocktail to match.
Aristotelis Papadopoulos ? Fought off challenges from 6000 barmen, in 24 countries to claim the title of World Class Bartender of the Year. ? Winner of 2009¨s ｀Liquid Oscars¨ ? Works at Banquette Thessaloniki,Greece ? Honed his craft to a science which puts bartenders on a par with celebrity chefs.
Signature Cocktail Discernment Blue- Johnny Walker Blue Greek Saffron Fresh Mint Leaves Lime Juice Agave Syrup
THE TOP BARTENDERS IN THE WORLD.pptx

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THE TOP BARTENDERS IN THE WORLD.pptx

  • 1. THE TOP BARTENDERS IN THE WORLD
  • 2. Salvatore Calabrese ?Legendary Italian barkeep, Salvatore Calabrese started his career, aged 11, on the Amalfi coast in Italy. ?Revolutionized London¨s cocktail culture. ?Worked at The Duke¨s Hotel, St James, The Library Bar at The Lanesborough Hotel and now the eponymous Salvatore at Fifty ruling the world. ? A true master of cocktail creation he calls ＾Liquid History￣.
  • 3. ?Popularly known as ＾THE MAESTRO￣. ?Currently he can now be found at 'Salvatore's' at 14 Old Park Lane in London's ?The Maestro also experimented with new liqueurs, both new and old spirits and fresh juices, culminating in exotic cocktails that have themselves become classics. SIGNTURE COCKTAIL-Breakfast Martini. ? Form of cocktail created by bartender Salvatore Calabrese. The most famous "marmalade cocktail", it is a gin martini with marmalade, orange liqueur, and lemon juice in place of vermouth ?The drink was invented in 2000 at the Library Bar at the Lanesborough Hotel in London, England similar drink, the Marmalade Cocktail, was invented in the1920sby Harry Craddock and published in his standard reference book, the Savoy Cocktail Book. ?The name has been applied to various other martini-style drinks as well.
  • 4. Breakfast martini Type Cocktail Primary alcohol by volume Gin Served Straight up; without ice Standard garnish lemon twist Standard drink ware Cocktail glass Commonly used ingredients 2 shots (50 ml) gin 3/4 shot (18.75 ml) Cointreau or triple sec 3/4 shot fresh lemon juice 1 spoon orange marmalade Preparation Mix or shake in cocktail shakerfilled with ice cubes. Strain into glass and serve.
  • 5. AWARDS 2013-'The Helen David Lifetime Acheivement Award' received at Tales of the Cocktail in New Orleans. 2012-'Best Bar 2012' at The London Lifestyle Awards 2012. 'World's Best Drink Selection', at the 2012 Spirited Awards at Tales of the Cocktail in New Orleans. 2011-'Class Awards 2011' - Outstanding Acheivement to the Industry.
  • 6. Dario Doimo ?One to watch, at 27 Dario Doimo has shaken and stirred the world of Flair bartending in his eight years of professional mixing. ? Based out of Las Vegas¨ institution, Kahunaville, Doimo is leading the next generation of great bartenders. ?Dario Doimo was born in Leon berg, Germany, August 12th 1983. Growing up, Dario spent his summers working with his family at Eis Cafe Doimo, their family owned ice cream shop. Because the cafe was only open for the summer, Dario spent the rest of the year going to school in Italy. ?One of the leading FLAIR BARTENDERS OF THE WORLD.
  • 7. ?After learning some of the basic flair moves, Dario wanted to put his talent to use by signing up for local competitions. ? It didn¨t take long before Dario started placing in the top 3 of all of his events. Five months later he found himself competing in his first major competition, The European Cup of Flair Bartending. The field of competitors were very intimidating. ?. He is currently performing nightly at the world renown Rock ｀N¨ Rita¨s located inside of Circus, Las Vegas.
  • 8. SIGNATURE COCKTAIL-NO SPECIFIC COCKTAIL,BUT HE LOVES TO MAKE THE LONG ISLAND ICE TEA. Type Cocktail Primary alcohol by volume ?Gin ?Tequila ?Vodka ?Rum ?Triple sec Served On the rocks; poured over ice Standard garnish lemon slice Standard drinkware Highball glass
  • 9. Simon Difford, Class Magazine, UK ?Though technically more of a drinks writer and publisher than bartender (In 2007 he received the Glenfiddich Drink & Bar Writer of the year award) ?Simon Difford has, through the course of his career, been involved with almost every aspect of the drinks business, from running his own off licensed to founding Class Magazine in 1997. ?Quite simply, no one alive knows more about spirits ?NOT SPECIFICALLY INVOLVED WITH ANY BAR . ?Employed at The Class Magazine
  • 10. ?Simon Difford has been involved in most aspects of the drinks industry from running his own off licensed and wholesale company to importing and brand creation, but is best known as a drinks writer and publisher. ?Simon founded CLASS Magazine in 1997, a title which became the leading UK style bar title before he sold it to William Reed Publishing to prepare for the launch of his range of diffordsguide drinks related books in 2001. ? In 2007 Simon received the Glenfiddich Drink & Bar Writer of the year award and continues to both judge and compete in cocktail competitions.
  • 11. SIGNATURE COCKTAIL IN-SEINE Ingredients Amount- Ingredient 2 shot(s)REMY MARTIN - Grand Cru1. 5 shot(s)St Germanic - Elderflower Liquer 0.125 shot(s)La Fee - Parisienne * Method: Shake all ingredients with ice and fine strain into a chilled martini glass. Glass Type: Martini / Cocktail Garnish: Lemon Zest Twist Created By: Simon Difford Submitted By Simon Difford
  • 12. Peter Dorelli ?One of the great elder statesmen of the cocktail world ?Rome born Peter Dorelli spent 35 years working for the Savoy group, 19 of which were spent as head barman at the London Savoy¨s American Bar. ? Since his retirement in 2003, Dorelli has maintained his position as one of alcohol¨s great ambassadors, consulting for brands and hotels around the world. ?Believes in revival of Cognac. ?Considers Cognac based cocktails as a challenge.
  • 13. SIGNATURE COCKTAIL ?Celebrated the hotel's centenary in 1989, and together with Salim Khoury, he created the "Millenium" to celebrate the end of the 20th century. Prep Time: 3 minutes Total Time: 3 minutes Yield: 1 Cocktail Ingredients: 1 oz gin 1/2 oz cherry brandy 1 1/2 oz orange juice splash of Ginger ale Preparation: Pour the gin, cherry brandy and orange juice into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. Add a splash of ginger ale. ?Currently working as Education Officer, United Kingdom Bartenders Guild
  • 15. Hidetsugu Ueno ?World famous for his hard shake. ? 24 carat ice-carving skills and the pinpoint precision of his drinks. ?Works at Tokyo cocktail palace, Bar High Five, Hidetsugu Uneo is a legendary mixologist, both in his native Japan and style bars around the world. ?Utilizes humour and involves the crowd. ?Worked at The Star Bar.
  • 16. ?The English-speaking bartender is not averse to chatting up Japanese locals, expats, or tourists. ?He¨s consistently won or placed as a finalist in leading cocktail contests for various spirits (rum, gin, and, of course, Suntory whisky) almost since he first took his revered spot behind the bar.
  • 17. Ueno¨s white lady- 1? shot Tanqueray London Dry Gin 1 shot Cointreau triple sec 1 shot Freshly squeezed lemon juice 1 fresh Egg white Glass: Martini Garnish: Lemon zest twist
  • 18. Rodrigo Delpech ?The Man With The Golden Hands¨, Argentina¨s Rodrigo Delpech is another rising star of the international bar world. ?With more than 30 international Flair competitions already under his snuggly fitting bar apron this is a man on a cocktail mission. ?Working at Storman¨s Palace (disco in Clearwater),but searching for a flair bar. ?His rival is his very own brother Christian Delpech. ?FLAIR STYLE- style is smooth but aggressive at the same time tries to do things that people think that is not possible. ?From Buenos Aires, Argentina. ?Bartending for 7 years. ?Learned by himself, watching some old school videos and practicing many hours a day.
  • 19. SIGNATURE COCKTAIL ROASTED ALMOND- 2 oz amaretto almond liqueur 2 oz Kahlua? coffee liqueur 2 oz light cream Shake, strain into highball glass. ROASTED ALMOND- 2 oz amaretto almond liqueur 2 oz Kahlua? coffee liqueur 2 oz light cream Shake, strain into highball glass.
  • 20. Dick Bradsell ?Uber-barkeep, Dick Bradsell¨s CV reads like a who¨s-who of London night life. ?From Zanzibar to the eponymous Dick¨s Bar at the Atlantic Bar and Grill, Bradsell almost single- handedly saved 90s London from a blight of alcopops and cut-price shooters. ?He has worked with the likes of Damian Hirst at Pharmacy and Jonathan Downey at Match and his latest venture, Circus, is pure cabaret class. Drinking would be a lot less fun without him. ?Escapee from the Isle of Wight, the land of the loony, Dick Bradsell has been a benevolent tutor to many London's top bartenders and opened too many London's top bars (The Player, 6 Degrees, Match to name a few). ? Dick is the industry's favourite cocktail guru (he set up the cocktail section of The Pharmacy) and his company, Bar Solutions
  • 21. SIGNATURE COCKTAIL- Russian Spring Punch 25ml Vodka 25ml Fresh Lemon Juice 15ml Cassis 10ml Sugar Syrup "Stir (or shake) the ingredients and top with decent dry Champagne - it can be flat. Quell any excess fizzing by pouring 25mls vodka over drink. Garnish with a lemon slice and a blackberry."
  • 22. ?Dillitini- 50ml Vodka 25ml Aquavit Handful of Fresh Dill Shake with Ice, and then Fine Strain into Cocktail Glass. ?Polish Martin- 1/3 Zubrowka, Bison-grass Vodka. 1/3 Krupnik, Honey Vodka Liqueur. 1/3 Apple Juice.
  • 23. Dale Degroff ? Universally acknowledged to be the world¨s premier cocktail craftsman ? Done more to rehabilitate sophisticated drinking than any other person on the planet ? He is the man who took the mini umbrella¨s out of cocktail culture and replaced them with class in a glass ? DeGroff is the recipient of the 2009 James Beard Foundation Outstanding Wine & Spirits Professional Award for his impact on the national industry
  • 24. Signature cocktail RITZ COCKTAIL INGREDIENTS: .75 oz Cognac .5 oz Cointreau .25 oz Maraschino liqueur .25 oz Fresh lemon juice Champagne Garnish: Flamed orange peel Glass: Martini
  • 25. Colin Field ? Has been the head barman at the legendary Hemingway Bar at the Ritz in Paris since 1994. ? He takes particular pride in his more elaborate concoctions and makes many of his own ingredients.
  • 26. Speciality´ His specialty? Tell him what mood you are in and he will produce a cocktail to match.
  • 27. Aristotelis Papadopoulos ? Fought off challenges from 6000 barmen, in 24 countries to claim the title of World Class Bartender of the Year. ? Winner of 2009¨s ｀Liquid Oscars¨ ? Works at Banquette Thessaloniki,Greece ? Honed his craft to a science which puts bartenders on a par with celebrity chefs.
  • 28. Signature Cocktail Discernment Blue- Johnny Walker Blue Greek Saffron Fresh Mint Leaves Lime Juice Agave Syrup