The Diageo World Class Cocktail Competion regionals work like so; the eight Diageo Reserve products (their top tier, mixologist-approved bottlings) are each assigned a separate theme, which the cocktail must represent. Four products are assigned to the winter round, and four to the summer, the latter round being the one I am hoping to compete in. The DWC rum, Ron Zacapa 23yo, was this year assigned ‘After Dinner Cocktail’. I shied away from the other products in the summer round mostly for strategic reasons. Tanqueray 10 was to be used to make a ‘Vintage Cocktail’, for which I expected every bartender and his/her mother would go for, Ketel One vodka was assigned ‘Martini Experience’, which I didn’t think I would do very well in: I would describe myself as something of a traditionalist, so I would find a very hard time backing a martini that wasn’t 5 parts gin to 1 part vermouth. If I didn’t believe in my drink, whatever it could have been, how would I ever convince the judges?
Last week, I made a post mentioning the Diageo World Class Cocktail Competition. Well, another of the big competitions (in which I’m also competing in) is the Bacardi Legacy, a cocktail competition hosted by the venerable Bacardi family. Beginning in 2007, 2014 is the first year the competition will include contenders from the Hong Kong bar scene. 64 applicants sent in their recipes in the Fall of last year, and they were whittled down to 20, and then 10 regional finalists. I’m very happy and proud to say that among the top 10 finalists are many of my friends (and me).
This was my very first competition, and I wanted to get things off to a good start. I wanted to think about every single aspect of my drink, and put meaning behind each individual ingredient. What follows is a look into my thought process in creating my Bacardi Legacy drink, The Lost Generation. Continue Reading
I was wondering about crystals. Sugar crystals, to be exact. Just a few days ago, I was explaining the chemical structure of a generic sugar, molecular formula C6H1206, when I realized that the single chain structure with 6 hydroxyl groups I had assumed the sugar to be wasn’t very likely…
The below is an article I wrote for a newsletter published by WooNow a Hong Kong bartender’s community group:
Supply and demand is an easy concept to grasp. The more someone wants something, the more they’re willing to pay. If there’s not enough of it to go around, only the highest bidders will be able to get their hands on it. In our world, it seems almost inconceivable that we will ever see a shortage of liquor; The way we sling whiskies and tequilas across that two foot of wood on a daily basis, the faucets might as well run potent spirits instead of water.
But shortages are real.