July/August Issue
LEFT COAST LIBATIONS Book IS OUT!!
Left Coast Libations (LCL) is a new book featuring original profiles of fifty of the Left Coast’s most brilliant bartenders, from Los Angeles to Vancouver. Like any good cocktail book, LCL presents the reader with original cocktail recipes, described with enough clarity and detail to be re-created at home. But in addition to this, LCL aims to promote the efforts and talents of the bartenders who give their lives to the service of these drinks. LCL illuminates the notion that the creation of cocktails is a never ending creative process, and that any recipe book is merely the tip of the iceberg. It encourages the reader to seek out these bartenders who have taken the craft to another level, appreciate both their creativity and their dedication, and allow inspiration to wash over them. In doing so, LCL offers the reader not only a book of recipes, but a portal into a community.
LCL is a labor of love, created by the seat of our collective pants, developed through hard work and love, and with the aid of generous help from many good people along the way. Without much of a budget to speak of, without benefactors in lofty places, the book was put together step by step, piece by piece, with our own loving hands. So you see, Left Coast Libation is more than a cocktail book, it’s a grassroots movement, populated by bartenders and the nerds who love them. Join us, if you will.
(source: LCL Website)
Max @ TALES OF THE COCKTAIL 2010
A trip of a lifetime, Friends, Jazz and Sazeracs!!
Tales of the Cocktail® is an internationally acclaimed festival of cocktails, cuisine and culture held annually in New Orleans, Louisiana. The event brings together the best and brightest of the cocktail community—award-winning mixologists, authors, bartenders, chefs and designers—for a five-day celebration of the history and artistry of making drinks. Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours and parties all perfectly paired with some of the best cocktails ever made.
I would love to share with you my Photos and Videos of this AMAZING event through my Facebook Page.
This is the Event Gallery address.
..Always stirred with a dash of love..
Max La Rocca
DIAGEO WORLD CLASS 2010 GLOBAL FINAL IN ATHENS
Cocktail King of the World
Congratulations to Mr Erik Lorincz from Connaught Bar, London that has claimed the prestigious title of Diageo World Class Bartender of the Year 2010!!!!
After a year long search which saw 9000 bartenders from around the globe shake, stir and pour their way through national heats, just 24 of the most talented and inspirational bartenders congregated in beautiful Athens to go head to head over four days of challenges.
The six themed challenges ranged from, ‘Architecture’ which tested the bartenders ingenuity and ability to adapt fresh ingredients from a local market to create a cocktail out of their chosen produce, to ‘History’ which examined the bartenders’ knowledge of mixology and pursuit of perfection.
In-between all the excitement we managed to catch up with one of the elite judges, Dale DeGroff, and he commented saying, “What’s most impressive about Diageo Reserve World Class is how every aspect of the craft of bartending is tested by the challenges and judges. You need to be creative, thorough and skilled – it’s daunting. Each year I learn different skills from everyone I meet at World Class including the contestants. These 21st century bartenders are the pioneers of a new golden age of the craft.” An incredible experience was had by all involved, each taking away with them some very special memories.
Year after year, bartenders are receiving more recognition for their exceptional craft and the excitement and passion in cocktail culture keeps growing, so we thank you all who contribute to the World Class standard.
( Source: www.weareworldclass.com )
GARY REGAN
DALE DEGROFF AND ANGUS WINCHESTER
– World Class Bartender of the Year 2010 Winner:
Erik Lorincz, The Connaught, London, United Kingdom
– World Class Bartender of the Year 2010 Runner- up:
Do Hwan Eom, The Ritz Bar, The Ritz-Carlton, Seoul, Korea
– **World Class Bartender of the Year 2010 Third Place:
**MAX LA ROCCA, Sheen Falls Lodge Relais & Chateaux, Kenmare, Co. Kerry, Ireland.
The Podium: Erick Lorincz, Do Hwan Eom, Max La Rocca
..AND THE WINNERS OF THE SIX CHALLENGES ARE:
– **World Class ‘Theatre’ Challenge Winner – Ritual & Cocktail Theatre
**MAX LA ROCCA, Sheen Falls Lodge Relais & Chateaux, Kenmare, Co. Kerry, Ireland.
– World Class ‘Gastronomy’ Challenge Winner – Canapé Matching
Jordi Otero, Mandarin Oriental, Barcelona, Spain
– World Class ‘Architecture’ Challenge Winner – Market Challenge
Do-Hwan Eom, The Ritz Bar, The Ritz-Carlton, Seoul, Korea
– World Class ‘Art’ Challenge Winner – Speed & Taste
Heinz Kaiser, DINO’S American Bar, Vienna, Austria
– World Class ‘History’ Challenge Winner – Classic Cocktails
Timo Janse, Door 74, Amsterdam, Netherlands
– World Class ‘Philosophy’ Challenge Winner – Cocktail Mastery
Torsten Spuhn, Modern Master Bar and Lounge, Erfut, Germany
SPEED AN TASTE CHALLENGE
RITUAL & THEATRE CHALLENGE
Announcement of the RITUAL & THEATRE CHALLENGE WINNER
DIAGEO WORLD CLASS 2010 GLOBAL FINAL CEREMONY
Announcement of 1st 2nd and 3d Place
Some of Max La Rocca’s Jugdes Feedback:
-“Best Aviaton in the competition” (Salvatore Calabrese – Classic Challenge);
-“You can see the Italian School of Bartending in this performance even representing another beautiful country” ( Dale Degroff – Market Challenge);
-“Excellent perfomance, elegance and nice organization of the counter” (Hidetsugu Ueno – Speed and taste);
-“Beautiful Whisky Cocktails made with Passion” (Gary Regan – Mastery Challenge);
-In the Ritual & Theatre Challenge Peter Dorelli when presented with an unexpected iPhone and listening to the music while sipping JOHNNIE WALKER BLUE LABEL: “I feel like I’m flying”.
Diageo World Class IRISH FINAL Video
Over the past nine months, the thrill and anticipation built during the WORLD CLASS Whisk(e)y, Gin and Vodka heats, has inspired training events as well as new concepts and ideas in mixology. Since the launch of WORLD CLASS, the very best of Ireland’s bar industry have battled it out through the intensity of the qualifying competitions, leaving three national finalists standing.
Max La Rocca was judged as the most creative and entertaining bartender in Ireland and been crowned with the prestigious title of ” Ireland’s WORLD CLASS Bartender of the Year”
Max will advance to the Diageo World Class Global Final 2010 in Athens, Greece this July, where he will flex his mixology might against 30 of the best bartenders from around the world.
If you can’t see the video properly this is the FACEBOOK link and the YOUTUBE link
Thank you to all the people @ Diageo for the amazing event and to the excellent Judging Panel:
Angust Winchester, Justin Smyth, Tom Doorley, Nick Munier
Imbibe2010, the new exhibition from Imbibe Magazine
The publishers of Square Meal & Imbibe Magazine are moving forward with the launch of the new on-trade drinks exhibition this July. The new show, Imbibe 2010, will build on the enormous success of Square Meal Publications’ on-trade drinks magazine, Imbibe, which has rapidly established itself as the market-leading publication for on-trade drinks professionals since its inception in 2007. The exciting new drinks exhibition, which will be held in Earls Court Two on 13th & 14th July 2010, has the specific purpose of bringing together premium drinks brands and key on-trade decision-makers.
Registration is now open at www.imbibe.com/2010, and more than 4,000 drinks professionals have already pre-registered to attend the July show.
Research undertaken by Imbibe’s expert team revealed that drinks professionals want a serious, business-focused exhibition to present all the different drinks sectors that are reflected in their back bar or wine list, cocktail list or chiller. Imbibe 2010 will respond to this market need by showcasing brands from all the major drinks categories and demonstrating how drinks professionals can use them to enhance their own offerings. The show will include the following drinks categories: wine, spirits, coffee, Champagne/sparkling wine, beer, mixers, water & soft drinks and related drinks accessories & accompaniments.
For many brand owners, the on-trade is frustratingly inaccessible – Chris Losh, Editor of Imbibe, concedes that, ‘it’s a notoriously tough market to crack, not least because sommeliers and mixologists are some of the hardest people in the world to access.’ That’s where Imbibe 2010 comes in. Through its programme of practical tastings and on-trend features, Imbibe has already forged a strong and engaged relationship with the on-trade.
In terms of visitors, Imbibe 2010 will be marketed to on-trade professionals with decision-making responsibility and whose goal is to get enhanced profits and experiences from their wet sales.
The VIDEO of the exhibition is available HERE
This is the LINK for the event on Facebook.
ENJOY!!
Diageo’s Distilleries Tour
Here I am, after experiencing this amazing trip to Scotland as a prize for winning the regional Whisk(e)y Heat at Diageo’s World Class Competition last November in Dublin.
Until you see all these amazing and PASSIONATE people working “behind the scenes” it’s quite difficult to really appreciate what you have on the back shelves of your bar!!
In every distillery I’ve found the most kind people eager to show me around and explain what “IT WAS ALL ABOUT”..
Some of them gave me very scientific explanations, others used very easy examples and finally someone just explained the whole process with metaphors….I asked for example how bartenders should explain their customers why we should put water into our whiskey and got this answer…..”Why do we give water to a rose? To open it up and awaken all the flavours hidden below it’s beautiful petals……TRUE MAGIC!!
CRAGGANMORE DISTILLERY
The “Flora and Fauna Series“
The CLASSIC MALTS “Distillers’ Edition”
The Rare Malts
and with my surprise…an Irishman, the VERY knowledgeable Mr. Shane Healy, Master Distiller at CRAGGANMORE
A Mash Tun
A Fermentation Tank
The Spirit Safe where they analyse and manage the spirit coming out of the spirit stills without coming into contact with the spirit itself and also separate head, heart and tails.
THE DRUMMUIR CASTLE
Diageo’s Home of Scotch Whisky on Speyside:
Diageo’s Home of Scotch Whisky on Speyside:
The Whisky LIBRARY…..AMAZING!!!!
The Bar @ Craigellachie Hotel…700 Labels of Whiskies!!!!
SPEYSIDE COOPERAGE:
CARDHU DISTILLERY..Home of Johnny Walker:
“The Striding Men“
..in the “Blending Room” with Johnnie Wlaker and Classic Malts Global Brand Ambassador Gregor Cattanach, doing a blending exercise with different style of whiskies to understand the importance of the “Art of Blending”.
Gregor and Max looking quite happy about the resulting Blend..called
“PROJECT X”
The sample ..misteriously vanished during the rest of the trip 😉
BLAIR ATHOL DISTILLERY:
Jeff Power, Brand Home Lead Guide
…I still have goose pimples thinking about the nice feeling I had at the distillery, I felt like part of a small family, in a stress-free atmosphere.
Talking about Jeff’s inner view of the process…so much knowledge delivered in such a simple way, it makes you feel even more in love with Whisky…he is the “metaphoric guy” the person who thaught me the “TIP AND SIP” method….(TIP a teaspoon of water, SIP your whisky and relax).
These people take Whisky VERY seriously and they are VERY proud of it!!
As I landed in Edinburgh the guide told me…”The Irish have to distill their whiskeys three times to get it right!!” and from that I understood straight away what to expect from my trip….
Thank you so much to Diageo for giving me the opportunity to experience this fantastic WORLD.
42BELOW COCKTAIL WORLD CUP 2010
Congratulations to Team USA who did an amazing job throughout the week and was crowned in the final event of the 42Below Cocktail World Cup held at The Old Museum Building in Wellington.
Team USA: Todd Thrasher, Mark Stoddard and Sean Hoard.
42BELOW COCKTAIL WORLD CUP 2010 WINNING RECIPE:
I HAVE TOO MUCH THYME ON MY HANDS RIGHT NOW AT THIS POINT IN MY LIFE
30 mls (1 oz) 42BELOW vodka
15 mls (½ oz) aritchoke aperitif
45 mls (1 1/2 oz) lime thyme syrup
Liberal dash of apple bitters
Compressed apple thyme balls to garnish
A short footage of the Grand Final here
The FULL footage of the Irish Performance at the Grand Final here
TEAM IRELAND (Max La Rocca, Aaron Wall, Andy Ferreira):
1st place at the “Modern Martini” Challenge
3rd place at the “21st Century Punch” Challenge
4th place at the Grand final
The 42 Below CWC is completely unlike any other competitions.
After a hard week examinating the contestants ability to work individually and as a team, feeling also the pressure of representing a Country, the competition pushes bartenders out of their comfort zone into real-time scenarios.
Pdt’s Owner Jim Meehan mixing libations
Simon Difford Discusses What Makes a Bar..Great
Melbourne Gin Palace’s owner Vernon Chalker and his session on “The Martini”
Breakfast Martinis on the rocks from Team Ireland
IT WASN’T EASY!!
EVERY morning briefing at 8.30 then get on the bus, do extreme activities followed by a challenge, when your body is still full of adrenaline; then attend a seminar, go back to the hotel for 15 minutes, just the time for quick a shower and off you go againg with either another challenge or a huge party (and when I say huge, I mean…HUGE)
We got to the Bungy Jumping Bridge straight after we landed from a 36 hours trip, and it was only then, that I started to understand the spirit of the Competition…
For the Mocktail Challenge we had 7 minutes to choose from a variety of ingredients on the banks of Lake Wakatipu and then we where taken to a Shotover Jet and had to prepare the drink while the jet was spinning at 360 degree…amazing.
The 21st Century Punch Challenge had teams putting their own twist on a classic to create a unique punch recipe. Our Punch was called The Bee-delaire Builders’ Punch, BEE referring to the Manuka flavoured vodka we used and ..DELAIRE form Baudelaire the french poet who had a huge addiction to Absinthe, BUILDERS’ was used to pay homage to the Irish construction workers community around the world. The punch was served in a beautiful Absinthe fountain and included also Monin pineapple syrup, muddled celery and Celery Bitters, a very refreshing and balanced concotion.
In every team the bartenders have a different approach to cocktail making so it’s not easy to merge and fit everyones’ skill into one.
We braved the JagAir aerial acrobatics trip over the Remarkables mountain range and then the “ready steady shake” challenge put even more pressure on the teams that had to come out in 7 minutes with a signature cocktail form a box of secret ingredients; this is when the teamwork had to take over, one person preparing the drink, another shaking and one garnishing the cocktail.
The Modern Martini Challenge was the most interesting and we achieved the best score on simplicity, which is one of the defining characteristics of a Martini.
Our appropriately titled ‘Kia Kaha’ (meaning ‘stand strong’ in Maori) included 42BELOW Pure, Lillet Blanc, dashes of Peychaud Bitters and was sprayed with a Feijoa mist.
In typical Irish style, we came up with our winning entry on the bus on the way to the event!
US Bartender of the Year and esteemed judge Jim Meehan said the Irish entry stood out for its simplicity and elegance, “it’s a drink I would be proud to serve in my bar,” said Meehan
“KIA KAHA”
– 50 ml 42BELOW Pure
– 20 ml Lillet Blanc
2 Dashes Peychaud Bitters
– 42 Below Feijoa Vodka mist
-“Throw” the mix from one tin to another in order to aerate and chill the drink without diluting too much.
(old technique from Boadas Cocktail Bar in Barcelona)
-Strain into a chilled cocktail coupe
-Garnish with a twist of grapefruit
The venue was just amazing..
Our Signature drink for the Grand Final was called
“WILDE HONEY PORTER” and included
1 muddled cardamom pod
25 mls lillet blanc
15 mls creme de cacao
15 mls gomme syrup
15 mls lime juice
2 dashes angostura
35 mls guinness
35 mls 42 Below Manuka Honey
15 mls egg white
more pictures on
FLICKR
FACEBOOK
One of the most valuable things you learn from a competition like this, is to be able to manage your EGO, that is one of the biggest problem amongst most of the contemporary bartenders, and to act with teamwork in mind..
You go back home enriched as a bartender as well as a person and…with a lot of new friends for life…
A million thanks to Alan Kavanagh for the amazing support in Ireland, Jacob Briars, Justin McKenzie, Frances Young and all the people behind this beautiful project!!
Always stir…with a dash of love,
Max La Rocca
42 Below Irish Team
