Saturday, February 9, 2013
Most cocktails made in one minute: Sheldon Wiley breaks Guinness world record.
NEW YORK, NY, USA -- Bartender Sheldon Wiley, who works at Riff Raff's nightclub on Park Ave. South, served 18 drinks within a minute on "Good Morning America," setting the new world record for the Most cocktails made in one minute, according to the World Record Academy: www.worldrecordacademy.com/.
Guinness World Records recognized the world record for the most cocktails made in one hour: 1,003 - all using different varieties of 360 vodka, achieved by Sheldon Wiley (USA) at the Empire Room in New York, New York, USA.
The Guinness world record for the most people shaking cocktails simultaneously was achieved by 970 participants in an event organised by HUBO in Brussels, Belgium.
Wiley, who works at Riff Raff's nightclub on Park Ave. South, also holds the world record for most cocktails made in an hour: 1,043.
In an interview with the Village Voice, Wiley once explained what got him into the bartending biz.
"I was looking to get more money and meet more girls," Wiley told the alt-weekly.
"I was in college, I was poor, and I was chasing girls around. It's kind of funny looking back on it, but that's exactly what actually what got me into bartending."
In the interview he said he hoped to also bartend in 50 states in 50 days.
Thursday, February 28, 2013
Tuesday, February 26, 2013
BACARDI LEGACY COCKTAIL COMPETITION 2012 INDIA WINNER
Name: Sudam Biswal
Age: 26Lives: Pune, IndiaBartending since: 03 yearsLegacy Cocktail: The Golden Era
Sudam Biswal is currently a Bar Trainer at MIAMI, Pune Marriott Hotel and Convention Centre. In his capacity, he is responsible for all the beverage operation, Beverage trainings at the popular nightclub.
His style and skills are testament to a journey that began back in 2005 when Sudam chose a path that was instantly at odds in his family which was studying in a hospitality and management school. He did his graduation from Biju Pattnaik College of Hotel Management and Tourism. Bhubaneswar. It was when he was doing his training in Goa that he got fascinated by a bartender who inspired him with his creativity and flair for producing drinks behind the bar. It took another a year before he joined a bar school to explore the magical world of Bartending.
In a career that spans 03 years, Sudam began at the F Bar Café in Hyderabad in 2009. Starting off as a Bar Runner he honed his skills to be eventually promoted as head bartender. With a desire to polish his skills to the highest level of professionalism he decided to move to the Pune Marriott Hotel and Convention center. Over the next two years, he acquired hands-on experience in multiple facets of food and beverage operations and nightclub services. That was when he won the Award for Most Stylish and Flamboyant Bartender in the hotel . He started working with infusions and other revolutionary concepts in modern mixology while sharpening his skill and techniques. He learned to focus on minute details of the ingredients such as flavors, nutritional values and other influential factors. An ardent flair aficionado, he enjoys interacting with people.
Sudam has always had a hunger to learn more and explore new avenues. He participated in the Bacardi Superior Rum Legacy Cocktail Competition 2012 where he showcased his skill along with the other bartending talents from across the country. Claiming the number one position in a fiercely competitive battle for supremacy he is now representing India at the Global Bacardi Legacy Cocktail Competition in Puerto Rico.
Monday, February 25, 2013
Saturday, February 23, 2013
COCKTAIL TRENDS
In December of 2011, Esquire.com published their cocktail trend predictions for 2012. Have you seen any of these show up on the menu in your local?
1) Vinegar cocktails (this includes both shrub use and chasers eg: Pickleback)
2) Crafty 1970s- and 1980s-era cocktails (think re-makes of Harvey Wallbangers and revitalization of the style of drink popularized by TGI Friday and the like).
3) Pre-Made Cocktails (Batching and punch to ease up on the stress of the bartender)
4) Bottled / Carbonated cocktails (pre-bottling drinks and pre-cabonating with a siphon without diluting)
5) Keg Cocktails (Taking over a beer line to serve a pre-made cocktail)
6) New Uses for Marg Machines (My favourite that I never saw in use. Imagine a slushy Corpse Reviver # 2)
7) Nightclub Cocktails (Night Club atmosphere, craft cocktail drinking)
8 ) Rise of Rum (Wayne Curtis is leading this charge of rum interest)
9) Party booze (The triumphant(?) return of Blue Curacao, Jager & Hpnotiq)
10) Skinny drinks (oh Skinny Girl)
So, were they right? I know for certain that at least 7 of those got play in Vancouver. Now, what are they saying for 2013? Well…
Camper English – Alcademics.com
1) Carbonation (we’ll see an on-going use of siphons and perlini units to change the structure of typically non-fizzy drinks – will this go mainstream?)
2) Molecular Mixology 2.0
(another chapter in the cocktail caviar and molecular game… are we ready?)
3) Meat at the Bar
(Don Lee’s Benton’s Old Fashioned was just the beginning. Crossover from Butcher to bartender will grow vast in 2013. Probably due to every bartender’s love of bacon)
4) Low-Impact Liquor
(I’ve had an Adonis on my cocktail list for years. In this age of strict Drinking and Driving laws it is essential to offer Mocktails or Zero-proof lists)
5) Slow Drinks, Faster
(Old Fashioned cocktails need 6 minutes to be made properly, Fact or Fiction?)
TheSpiritsBusiness.com
1) Big Garnish (Garnish can cost up to 25% of the drink’s pour cost. It can also turn an $7.50 drink into a $12 proper cocktail. Customer value perception is key here)
2) YouTube (Self promotion of bartenders through a free service. Who needs TV and print media when twitter and facebook get your face on everyone’s laptop, pc and mobile device?)
3) Fun (Bartending is about service and people. Loosen up those bow ties and arm bands and pour yourself a shot. Maybe shave that curled up moustache and smile for a minute while you’re at it)
International Hotel & Restaurant Association
What’s Hot bartender survey – top 10 drink menu trends for 2013:
(This is a survey that was taken by bartending professionals all over the United Sates)
1. Onsite barrel-aged drinks (not so much a new trend… see Jeffrey Morganthaler circa 2011)
2. Food-liquor/cocktail pairings (Tales of the Cocktail has trademarked the phrase “Spirited Dinner.” In Vancouver look no further than Kale & Nori’s Bittered Sling Bistro)
3. Culinary cocktails (e.g. savory, fresh ingredients) (Rosemary is a staple in many drinks. Basil too)
4. Micro-distilled/artisan liquor (Pricey if you live in BC, but craft-made products are the way to go)
5. Locally produced spirits (seems like the same as #4)
6. Locally sourced fruit/berries/produce (Again, the bartender visiting the farmer’s market with chef is no new trend)
7. Beer sommeliers/Cicerones (the next big thing – you heard it here first)
8. Regional signature cocktails (Derek Vanderheide’s Port Authority was on at least 9 cocktail lists in Vancouver, and two in Seattle. Drinks that define cities are how epic drinks like the Manhattan became classics)
9. Beer-based cocktails (Beer Cocktails? Never heard of em… )
10. Locally produced beer (Welcome to Vancouver: Parallel 49, Powell St Brewery, R&B Brewing, Steamworks, Red Truck et al.)
TK’s Predictions – I can’t put together a comprehensive list without putting myself out there. Here are Trevor Kallies’ cocktail trend predictions of 2013. Let’s see how I do:
1. Cask Proof Cocktails (using cask-strength or over-proof spirits in classic recipes)
2. Old/Forgotten Spirit Styles (Old Tom Gin, Sloe gin, long-ou-of-production spirits will make a comeback in 2013)
3. Crossover Drinks (drinks that use kitchen techniques, or new uses for old tools and products)
4. The Death of the Speakeasy (not so much the Death of, but hopefully new bar owners can come up with new ways to describe their design other than “prohibition-themed” or “Chicago circa 1930.” this also goes for theme events, 2010 was Mad Men, but the last 2 years have been Boardwalk Empire)
5. Bitters (More than just homemade or new styles. I predict bitters being used in a whole new light – Full ounces in drinks, shots of, and even using to cook.
So there you have it! The trends of this past year and some predictions of the year to come. Let us know your cocktail trend predictions in the comment section, or if you know of a great bar doing a good job of any of these let us know that also.
Friday, February 22, 2013
BOTTLED COCKTAILS
It was only a matter of time before this cocktail trend came back. We’re not talking about shop bought margherita mix here, but high quality, ready to go batch made classics. Lets face it, maintaining consistency when serving large quantities of cocktails can be fairly tricky. Training bartenders is killer expensive; the length of time for each serve can be horrific, especially on peak session. A number of commercial bottled products are available although many have failed to achieve any level of cut-through, presumable because they’re not that great.
In the US we’re increasingly seeing a new cocktail trend forming.. its becoming common to find operators bottling their own drinks ahead of service. It’s not all about efficiency and consistency though. In fact, the origins began this time around in 2011 when Clyde Common in Portland, Oregon began the trend by ageing their Negroni in a bourbon barrel. As well as imparting a depth and smoothness to the drink it has kickstarted the volume cocktail movement which has continued since. It’s worth a thought, SoulShakers, the London based cocktail consultancy work on a number of projects, look up John Salt in Islington for some great examples
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