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Prepare to shake, swirl and swivel as Diageo Reserve announces the city’s best bartender on June 17

Once again, the industry’s leading alcohol beverage company Diageo celebrates top-calibre mixology with its fourth World Class Bartender of the Year global competition. This year marks Hong Kong’s inaugural participation in the international event and, to prepare for the landmark occasion, the city’s finest cocktails craftsmen have been sharpening their skills with a series of training sessions and challenges centred on Diageo Reserve’s luxury spirits collection.

Employing the highlighted brands of Tanqueray No. TEN, Don Julio, Ketel One, Ron Zacapa and Shanghai White, the participating mixologists have all displayed an impressive combination of flair, technique and innovation behind the bar. And, after 10 months of careful training with themes ranging from classic cocktails with a twist to Asian-inspired flavours, Diageo has selected its top 10 players who will battle it out at Lily & Bloom during the Hong Kong final on June 17.

The one-night-only event promises to raise the bar for the city’s burgeoning cocktail scene. Not only will the 10 finalists be required to exercise their blind tasting skills and spirits expertise, they’ll also be asked to create three specialty drinks on the spot. It’ll truly be the battle of the best, culminating in the appointment of the grand champion, who will go on to represent Hong Kong in the World Class global final next month in Rio De Janeiro, Brazil.

Celebrate with World Class
We’re giving out finals tickets to a few lucky readers (see www.timeout.com.hk/getthis for details). Ticket winners can join the cocktail craze when Diageo unveils its first Hong Kong master mixologist on June 17. The party kicks off at 8pm where the newly-crowned winner will be joined by Manabu Ohtake – Diageo Reserve’s 2011 Bartender of the Year. The pair will showcase their award-winning drinks and everyone will have a chance to mingle with the industry’s best. It’s a call for celebration so get ready to toast!

The maestro mixologist



Manabu Ohtake from the Cerulean Tower Tokyu Hotel in Japan shares his thoughts on killer cocktails and being named Diageo Reserve’s 2011 Bartender of the Year.

How long have you been bartending for?
I have been working as a bartender for around 17 years. I started at the age of 20.

What made you want to get into the industry in the first place?
Having started on the restaurant side of things, I remember being transfixed by the sight of a bartender across the room, shaking a cocktail and holding the attention of a group of customers. I was amazed that the bartender created a cocktail, delivered it to the guest and got to see the immediate reaction. I liked the interaction and communication between the bartenders and customers. I was only 19 at that point and had to wait until I was 20 in order to legally sell alcohol – but I’ve never looked back.

What’s the secret to making an awesome cocktail?
There is no real secret. I just take inspiration from everyday life. Things that I see or touch give me inspiration when I make a new drink.

So what’s your signature cocktail and what’s so special about it?
My signature is the Blanc Neige. When making a signature cocktail I think there are two important elements: balance and story. Balance is critical and should be perfectly blended from the cocktail’s name to its aroma, flavour and decoration. There should also be an attractive story that can draw the guest into your world.

There were some pretty intense events during last year’s World Class competition. Were there any challenges that were particularly difficult?
I enjoyed all the challenges and even the pressure by turning them into the joy of being able to bartend. That’s why I have fun all the time. The same happened in New Delhi; I entertained the judges as I would any other customer at my bar.

Aside from being crowned the winner, what were some of the other highlights for you from last year’s competition in New Delhi?
I made many friends and met a fraternity of bartenders with the same aspirations. As we build these relationships, we also learn about the different bar cultures from around the world. I want to continue learning about the varying cocktail cultures by making more friends.

What will be some of the big trends in the mixology world this year?
I think drinks that are unique and reflect the cultural background of individual countries are always popular. Asian fusion seems to be a big cocktail trend as more and more bartenders are taking inspiration and using ingredients traditionally found around Asia.

And any advice to aspiring bartenders?
Have courage, confidence and passion in what you do.
 

Meet the Top 10

Ricky Liau Mamoz
Favourite spirit: Gin
Signature cocktail: Blossom Geisha
Cocktail tip: Be creative, accurate and pay attention to detail

Bryan Lok Café Gray Deluxe
Favourite spirit: Ketel One vodka
Signature cocktail: Victoria’s Secret
Cocktail tip: It is important to achieve a perfect balance of sweet, sour and bitter while still capturing the flavour of the
base spirit

Dave Lam FoFo by el Willy
Favourite spirit: Vodka
Signature cocktail: Mojito
Cocktail tip: Good quality ice is one of the most important ingredients you can use. It is essential for creating a drink with the right temperature and texture

Tom Wood
Favourite spirit: Gin
Signature cocktail: The Dutch Book – an award-winning Ketel One cocktail
Cocktail tip: Keep it simple and always use fresh ingredients

Dave Striker Angel’s Share
Favourite: Whisky. There is so much depth and subtlety between different distilleries, regions and categories
Cocktail tip: Always taste your drink before giving it to your customers

Rajendra Limbu 8½ Otto e Mezzo
Favourite spirit: Gin
Signature cocktail: Sazerac
Cocktail tip: Bartending is an art and
the bar is a stage. You must perform to
your customers

Roshan Shetty 8½ Otto e Mezzo
Favourite spirit: Gin
Signature cocktail: Martinez, the Godfather of the Martini
Cocktail tip: Simple and classic is best

Venus Lau Salon de Ning
Favourite spirit: Ketel One vodka
Signature cocktail: Venus Vesper
Cocktail tip: Use ingredients you like. When mixing, pay attention to the sweet and sour balance that will make your drink unique

Rai Suvas Lily & Bloom
Favourite spirit: Whisky
Signature cocktail: Vasquez Zacapa – an award-winning Ron Zacapa cocktail
Cocktail tip: Always measure your ingredients for consistency, keep them fresh and use good quality spirits like Ron Zacapa

Marlo Guvera W Hotel
Favourite spirit: Gin. It is versatile but also has distinct characteristics
Signature cocktail: Achilles
Cocktail tip: You need to have confidence and an understanding of flavour combinations