the alchemist says...

Heir to an Icon: Bacardi Global Legacy Cocktail Competition 2013

Words by: Simon Difford

Bacardi Legacy is one of the few real ‘Grand Slam’ competitions in bartending, and is itself a successor to the Bacardi Grand Prix that ran for up to 40 years. Only those at the very top of their game make it through the grand final. Their prize: creating a drink worthy of being termed a ‘legacy’ cocktail that champions the world’s best-selling white rum and becomes a true heir to the likes of the Daiquiri and the Mojito…(Continue Reading)

Two Bartenders Walk into a Bar

With regards to service, I think South African bartenders are some of the best. We truly are a friendly and open bunch who know how to entertain… 

Recently I caught up with Dominic Walsh, 23, South African National winner of this years’ Angostura aromatic bitters Global Cocktail Challenge who competed earlier this year in Trinidad against ten other bartenders, Sean Frederick, Boston, USA, Oliver Stern, Toronto, Canada, Ryan Mitto, Kingston, Jamaica, Stanislav Mukhin, Ukraine, Pankaj Kamble, Mumbai, India, Jake Searell, Wellington, New Zealand, Egor Stepanov, Moscow, Russia, Elliot Ball, London, England, Daniyel Jones, Diego Martin, Trinidad, and Daniel Biber, Buenos Aires, Argentina, vying to be crowned Global Angostura Champion. 

What made the spectacle about having the competition being held/hosted in Trinidad & Tobago, and how did Angostura tie into this?

Angostura was originally produced in the town of Angostura in Venezuela, in 1875, the plant was relocated to Port of Spain, Trinidad. So it was quite fitting that the competition was held at the Angostura distillery.

What was the criterion upon showcasing your drink? What did you present and from judging perspective what did they think?

Two drinks were required from each bartender. One freestyle drink; which could contain any ingredient. The second had to contain any of the Angostura rum expressions. Both drinks had to contain a minimum of 5 dashes Angostura Aromatic Bitters.

The regional qualifiers worked much the same as the finals. Bartenders were allocated 7 minutes to prepare and present two of each drink. In the regionals, no homemade ingredients were allowed, whereas in the finals, homemade ingredients where permitted to an extent.

Cocktails were judged on appearance, aroma, taste and presentation.

My freestyle cocktail was called the Royal Warrant, my interpretation on the Trinidad Sours. This contained Woodford Reserve, Disaranno liqueur, Angostura Aromatic and Orange Bitters with a touch of molasses. It was served with bruleed orange slices and a torched cinnamon stick in a tiny treasure chest.

The rum category cocktail, Trinidad Temptation, was a combination of Angostura 1919, sweet vermouth and cinnamon, served in a medicine bottle (this was to reflect the history of Angostura and its use as a tonic). It was lengthened with a South African crafted ale, Darling, Bone Crusher.

I thought my drinks went down relatively well, though made some uncharacteristic mistakes whilst showcasing.

What was your most memorable moment throughout the competition personally and during the competition as a whole? What activity/s were you most looking forward to throughout the competition?

I do not think I have one “memorable moment” , what made it memorable, personally, was the remaining competitors. We really got along well as a team; there was not one bad apple. I walked away feeling like I had made friends for life. Having a drink with Salvatore Calabrese and Hidetsugo Ueno was another highlight. 

The activity I was most looking forward to was Juve, the day before Carnival. You march through the streets in the early hours throwing paint and mud at each other. Unfortunately, I did not wake up for this, having a sense of regret, though I was not the only one. 

…I think the lack of products and the laws governing the admission of new products make us stronger as a bartendering fraternity, allowing bartenders to be experimental…we have to be. The industry here is growing tremendously and brands are coming to the fore in terms of education and supporting the industry.

What did your competitors showcase when creating their drinks? What trends and techniques did you currently see being showcased?

The standard / calibre of bartenders was high. Surprisingly, a very young group. Plenty of homemade ingredients being showcased. Personally, what I noticed, classical drinks with modern interpretations including that of  ingredients and presentation. 

Having experienced and observed bartenders on an international segmentation, where do we as South African bartenders fair? 

With regards to service, I think South African bartenders are some of the best. We truly are a friendly and open bunch who know how to entertain, however, I feel that we are lacking in terms of education. I was absolutely astounded how knowledgeable these bartenders were. 

Do you think it is fair to say that internationally, bartenders may be ahead because of availability of different products, more bartenders, career focus orientated?

Absolutely! Most of the ingredients being showcased in there cocktails where products that I had never heard of. International bartenders are getting the exposure / recognition they deserve within the industry than what we do here. That being said, I think the lack of products and the laws governing the admission of new products make us stronger as a bartendering fraternity, allowing bartenders to be experimental…we have to be. The industry here is growing tremendously and brands are coming to the fore in terms of education and supporting the craft of bartending.

What would your advice be to South African Bartenders regarding this competition and other competitions?

Be different, separate yourself from the rest, use your imagination and be creative. Something that I hold in high regard is to ensure that you make a drink that you would drink yourself and not just create for the sake of pleasing the masses.   

Out of all the contestants which cocktail impressed you the most and why?

Honestly, every competitors drink was incredible! As I previously mentioned, I was astounded by the standard of bartenders and their passion for the craft, pioneering it to the next level. Every contestant had something that really impressed me. It truly was an honour to compete beside these fine gentlemen.

…the alchemist says

Bartending: A Personal Journey

Above: #Happybartenders

Words By: Nick Koumbarakis

Recently whilst visiting a prominent coffee emporium buried in the marrow of town, I was approached with a rather interesting question. Series would be the preferred form from which one particular guest that was seated alongside my colleagues and I, proceeded to question the craft of bartending as a full-time profession.

Bartending has given me the platform to engage with people from different walks of life.In my personal opinion no university / college can provide the skill set that the craft has given me. I am here by choice not necessity…

It was brought to my attention that there were several articles circulating around the internet which have severely influenced the public’s perception of the role of the bartender today, articles portraying bartenders as individuals with an air of arrogancy who despise the craft, not to forgo their guests, to an extent, compromising the integrity of a noble profession which is a source of pride for many recognised bartenders. These types of published articles not only irk me, but also deface an industry / profession that possesses a wealth of historical value & creativity. Indeed, bartending is an art. 

Not all people are meant to work as bartenders, coincidental to the fact that I am never supposed to be a professional footballer / quantity surveyor, even though I play the sport and studied the latter. I am here by choice not necessity. 110% committed. Certain lines of work compliment certain personality types & skill sets, bartending as a career compliments those who are ambitious, driven and creative. Dependent on the individual, it is a career that branches into numerous roles within the industry that can be rewarding yet beneficial.

Bartending… A Personal Journey

i. Bartending is the only profession that personally gets me excited for work.Whether it is conducting a seminar, inspiring & educating a new generation of bartenders, working with brands that have a vested interest in bartenders, to creating drinking experiences with my guests. The profession is versatile; one in that talented bartenders can travel across the globe working in various establishments constantly honing/evolving their craft, thus imparting a wealth of knowledge to a generation of bartenders wanting to develop within their respective industries. I am not specifically tied in an office cubicle for 8 hours either, though there are days where I am bounded to my wooden desk. 

ii. Bartending has given me the platform to engage with people from different walks of life.In my personal opinion no university / college can provide the skill set that the craft has given me. The bar is the only place where any type of individual could be a guest. Irrespective of race, religion, ethnicity, socio-economics, status, gender, age, as long as they are over 18, I will treat each individual with the same level of integrity / respect and service as the guest sitting next to them. Bartending has led me to forge incredible networks, a solidarity amongst the bartending fraternity that I would never have encountered.

iii. Bartending has allowed me to exercise my creativity, it is an art.There is more to being a bartender than making the perfect drink and most aspiring bartenders tend to forget this simple principle. It is amazing how one drink, a few minutes to listening someone vent, even a compliment could make a guests day. I am involved and work in the service & hospitality industry, the most important aspect is to give an unforgettable drinking experience to your guest, so that they leave your bar happier than they were when they first arrived. There is nothing more satisfying than serving a drink, whether it is an Old Fashioned that is delicately built over time to opening a crafted beer. It is all about connecting with people.

iv.The old adage…knowledge is power. I work in an industry woven with historical value that is often underutilised, an industry that is a constant evolving entity which allows me to further myself constantly as a bartender. 12 years ago when I started within the industry I did not have the benefit of technology / educational programmes that we are noticing today. A note to Bartenders, take a second to differentiate between products / categories, the craft of bartending, how it shaped policy and influenced the development of societies, Bartenders that shaped our industry, Harry Johnson, Harry Craddock, Jerry Thomas, Ada Coleman to name a few. Where applicable, start that as a conversation starter, I assure you, your guest/s will be surprised. 

v. Working in the hospitality & service industry has a direct correlation - input equals output, simple.The greater effort I put into my job, the greater the financial benefit. A topic of much debate, bartenders should not expect / feel entitled to a certain / fixed amount of gratuity from their guests. That should be a direct result from their interaction and service. I know there are times especially when you are making intricate drinks that consummate your energies which ideally could have been focused elsewhere. I try to treat every drink as if it were my last, hopefully leaving my guest/s with an experience. I know that my actions will result in a justified financial outcome because of the service I provide and my experience has proven that. 

vi. Professional bartending has certainly, by many, been perceived as an undervalued profession.In the late 1800′s, early 1900′s, career bartending was a well-established, highly respected job by society. In 1862 Thomas had compiled The Bar-Tender’s Guide (alternately titled; How to Mix Drinks or The Bon-Vivant’s Companion), the first drinks book ever published in the United States. Not only did he portray the bartending profession as a creative entity #blueblazer, he was earning $100 a week, more than the Vice President of the United States.

I am honoured to be a part of a fraternity who are pioneering the path to making the profession a well-established one in today’s workforce. 

Lets inspire & aspire to be creative.

…the alchemist says

The Archives:

Above: William Faulkner

“Civilization begins with distillation,” William Faulkner once said, and like many of the great writers of the 20th century — Ernest Hemingway, F. Scott Fitzgerald, James Joyce — the bard of Oxford, Mississippi certainly had a fondness for alcohol.

Unlike many of the others, though, Faulkner liked to drink while he was writing. In 1937 his French translator, Maurice Edgar Coindreau, was trying to decipher one of Faulkner’s idiosyncratically baroque sentences. He showed the passage to the writer, who puzzled over it for a moment and then broke out laughing. “I have absolutely no idea of what I meant,” Faulkner told Coindreau. “You see, I usually write at night. I always keep my whiskey within reach; so many ideas that I can’t remember in the morning pop into my head.”

Every now and then Faulkner would embark on a drunken binge. His publisher, Bennett Cerf, recalled:

“The maddening thing about Bill Faulkner was that he’d go off on one of those benders, which were sometimes deliberate, and when he came out of it, he’d come walking into the office clear-eyed, ready for action, as though he hadn’t had a drink in six months. But during those bouts he didn’t know what he was doing. He was helpless. His capacity wasn’t very great; it didn’t take too much to send him off. Occasionally, at a good dinner, with the fine wines and brandy he loved, he would miscalculate. Other times I think he pretended to be drunk to avoid doing something he didn’t want to do.”

Wine and brandy were not Faulkner’s favorite spirits. He loved whiskey. His favorite cocktail was the mint julep. Faulkner would make one by mixing whiskey–preferably bourbon–with one teaspoon of sugar, a sprig or two of crushed mint, and ice. He liked to drink his mint julep in a frosty metal cup. The word “julep” first appeared in the late 14th century to describe a syrupy drink used to wash down medicine. Faulkner believed in the medicinal efficacy of alcohol. Lillian Ross once visited the author when he was ailing, and quoted him as saying, “Isn’t anythin’ Ah got whiskey won’t cure.”

On a cold winter night, Faulkner’s medicine of choice was the hot toddy. His niece, Dean Faulkner Wells, described the recipe and ritual for hot toddies favoured by her uncle (whom she called “Pappy”) in The Great American Writers’ Cookbook.

Pappy alone decided when a Hot Toddy was needed, and he administered it to his patient with the best bedside manner of a country doctor.

He prepared it in the kitchen in the following way: Take one heavy glass tumbler. Fill approximately half full with Heaven Hill bourbon (the Jack Daniel’s was reserved for Pappy’s ailments). Add one tablespoon of sugar. Squeeze 1/2 lemon and drop into glass. Stir until sugar dissolves. Fill glass with boiling water. Serve with potholder to protect patient’s hands from the hot glass.

Pappy always made a small ceremony out of serving his Hot Toddy, bringing it upstairs on a silver tray and admonishing his patient to drink it quickly, before it cooled off. It never failed.

…the alchemist says

“Every once in a while I find it to be good for me to look at the very basic principles behind our craft, and I am always reminded that being a bartender means committing to a life of being of service to others. It is a very honorable craft.” ~ Gaz Regan”

The Tourist

Words By: Nick Koumbarakis

Althouth overdue, let me begin with complimenting you all on a blessed 2013 that lies ahead.

I am not one to self advertise on a platform that I implemented in 2011. The objective behind the alchemist says…, is to educate consumers & inspire a generation of bartenders wanting to evolve the craft of bartending within South Africa.

“Every once in a while I find it to be good for me to look at the very basic principles behind our craft, and I am always reminded that being a bartender means committing to a life of being of service to others. It is a very honorable craft.” ~ Gaz Regan”

I wanted to take the opportunity to showcase a personal journey in which I dedicate to the bartender of today through a campaign I am currently involved in #bacardilegacy2013  THE TOURIST INITIATIVE - An interactive site geared for the discerning drinker at home to the inexperienced bartender wanting to learn a unique technique…(continue reading)

What is a World Class Bartender?

Words by: Gaz Regan

“A world class bartender is somebody that understands what bartending is all about, is somebody that understands that they have the opportunity to shape the cocktail culture, to shape their community, that they have been given the platform and opportunity to shape people’s lives by making people happier.” 

The Daily Bitters:

The Bacardi Bat Device…one of the most iconic brand trademarks within the spirits industry. A symbol of health, good fortune and family unity according to Spanish and native Taino Indian lore which has a symbolic connection.

Bacardi rum bottles are easily recognised by their elegant shape and classic colour, called Georgia Green. The distinctive green hue dates back more than 100 years and has been the colour used for all Bacardi Superior (Carta Blanca) rum bottles.

Upon purchasing his first distillery in Santiago de Cuba, Dona Amalia, Don Facundo’s wife noticed a colony of fruit bats that hung from the rafters within the distillery. During a period where the inhabitants of Cuba could not read, the rum maker needed a distinguished symbol. Dona Amalia was credited for rendering the symbol, shortly thereafter, his creation became known by the people as el Ron del Murciélago or “the Rum of the Bat.” 150 years later the Bat Device proudly graces and adorns every bottle of Bacardi since 1862. 

The King of Rums and the Rum of Kings. In its 150 year history Bacardi rum has won more than 400 awards, making it the world’s most awarded rum.

On this day in 1862, Bacardi was founded in Santiago de Cuba when Don Facundo Bacardi Masso purchased a small distillary. After years of experimenting, Bacardi revolutionised the spirits industry by adding steps never before used in rum making. After careful and systematic experimentation with a variety of ingredients, aging methods and blends, Bacardi founder Don Facundo offered up the first samples of a new, smooth, light-bodied spirit the world now knows as Bacardi Superior Rum.

His descendants continue to produce Bacardi rum, the world’s best selling and most awarded rum, under its original and proprietary formula, using the pioneering process including distillation, controlled fermentation, charcoal mellowing, filtering, aging and blending techniques he created and mastered in Santiago de Cuba in 1862, 150 years ago. 

To really understand Bacardi one needs to know the name Bacardi has three meanings: it is a Family, a Company and a Brand. Each has evolved during the course of the 150 years since the establishment of the Company.

When the threat of Prohibition loomed large in the United States, Bacardi saw a window of opportunity. In preparation, Bacardi management formed a corporation, dividing stock shares equally among President Emilio Bacardi, First Vice President Facundo Bacardi and Second Vice President Enrique Schueg. Each principal held stock valued at more than 1million US Dollars. 

On October 28, 1919, the U.S. Congress passed the Volstead Act forbidding the manufacture, transportation, import, export, sale and consumption of alcohol in the United States. As you can imagine, that was not good news for the burgeoning Bacardi, especially since three years prior the Company opened an office in New York City and was faced with having to deplete 60,000 cases of inventory. What was Bacardi to do with all its rum? Bacardi executive Enrique Schueg, who would later become the Company’s fourth chairman, acted quickly by issuing Bacardi “wet stock” a move that would place a value on each case of Bacardi rum as a share.

In order to liquidate the Company, Enrique Schueg created 60,000 shares that he sold as “wet stock” to the public and dissolved the Company by distributing one case per share. A remarkable thing happened for Bacardi when Prohibition got fully underway. Prohibition in the United States prompted American tourists to flock to Havana, Cuba for fun and cocktails. Bacardi was their drink of choice, so much so that a popular international airline promoted the slogan, “Fly to Cuba and Bathe in Bacardi rum.”

Since Prohibition made spirits advertising illegal, Bacardi rolled out a clever and successful promotional campaign using postcards playing up the allure of Cuba’s bars and nightlife. One caption read, “Cuba is great. There is a reason. Bacardi.” Fortune Magazine said Prohibition had “caused Havana to become the ‘unofficial’ United States saloon.” 

Unsurprisingly, Bacardi was the center of Havana’s historic heyday. El Edificio Bacardi, the Bacardi Havana office building and one of the city’s first skyscrapers, was home to the most popular bar in Havana: a black-and-gold bar frequented by celebrities, Bacardi family members and their guests. Production of Bacardi rum increased so quickly during the Prohibition years that the Company had to build a larger facility in Santiago de Cuba to keep up with demand. Profits enabled expansion outside of Cuba during the 1930s, with distilleries opening in Mexico and Puerto Rico. The facility in Cataño, Puerto Rico, is now the largest premium rum distillery in the world and home to the Casa Bacardi Visitor Center, the second most visited venue in greater San Juan today, playing host to more than 230,000 visitors each year.

In 1888, Bacardi rum was appointed “Purveyor to the Royal Spanish Household” by the Regent Queen Christina Maria, mother of the King of Spain Alfonso XIII.

Due to continual threats by the government of Fulgencio Batista, including its nationalisation of Bacardi for one day, Bacardi executives moved to safeguard the Bacardi rum intellectual property and secret formula. The Company strategically moved the trademarks, other intellectual property and the coveted strain of yeast out of Cuba before the revolutionary forces took control. Such vision saved the Company and Bacardi rum.

When Cuban revolutionary forces illegally seized the Company’s Cuban assets on October 14, 1960, Bacardi already had already established operations in four other markets, the United States, Mexico, Puerto Rico and the Bahamas. The coveted strain of yeast continues to provide Bacardi rum its signature taste and unique balance today, and remains under tight security.

Today, Bacardi rum is a premium brand with authenticity and heritage that stands the test of time. It truly is a brand that connects people in memorable ways. Through 150 years of organic growth and acquisition. Bacardi has a presence in more than 150 markets around the world.

Coincidentally 2013 may be the year of the Dragon according to Chinese astrology, the 4th February…will mark the year of the bat.

May your year be filled with health, good fortune and family unity

…the alchemist says