1. THE DEFINITVE COCKTAIL TREND REPORT
EDITION 2 MARCH 2011
Welcome to the second edition of the DIAGEO RESERVE WORLD CLASS Trend Report, which tracks
new fine drinking trends and opinions from around the world. In this edition, three WORLD CLASS
Final judges, Dale DeGroff, Gary Regan and Peter Dorelli, as well as the WORLD CLASS Bartender of
the Year 2010, Erik Lorincz will be giving their insights on exciting industry directions , perfect
serves and new rituals to take the scene by storm.
I am seeing kitchen techniques Whilst experimenting with
and tools, even scientific flavours results in some
techniques borrowed from incredible creations, I believe
molecular gastronomy. From that too much of this latter trend
smoking rituals in front of is not altogether customer
guests, barrel ageing serves, friendly as it would inevitably be
resting them in demi-johns, a struggle to find the same thing
cocktails are truly being taken to elsewhere or to buy the
the next level. necessary ingredients at a local
The Next Generation of Cocktails, supermarket. Sadly, I also see
according to Dale DeGroff some bartenders try and sell
Craft bartending is now firmly their creations with a degree of
entrenched in some of the best aggression which can result in a
bars around the world. ... Culinary less than comfortable ambience
cocktails made from savoury for their customers. The fine
ingredients, spices, and exotic line between one or two
fruits like yuzu and cherimoya are signature drinks and in-house
an exciting development on the infusions is often crossed and
classics. The successful creation careful attention needs to be
of these exceptional drinks paid to how customers
requires expertise, skills and respond. Do they come back
knowledge like never before. and repeat their experience or
are they put off never to be
For Long-Term Success - Avoid a
seen again?
Signature Serve Overload, by
Peter Dorelli
I am pleased that today
anticipating customer needs and
offering a good service has
become a priority for bartenders
wishing to be at the top of their
profession. I have also seen a
trend towards bars producing a
large variety of their own
infusions with a menu full of
their own signature drinks.

2. Traditional Tending according
to Dale DeGroff
Along with all the cocktail
advances, one trend I am most
pleased to see beginning to get
a foothold is actually a retro
idea - tending the customer.
He matched people with one
another, kept people apart who
Two Bases by Gary Regan could be trouble together, kept
The most amazing trend I m the conversation moving and
seeing in recipes sent to me by most importantly the drinks
members of the Worldwide flowing; it was like watching a
Bartender Database is that lots well choreographed dance.
more drinks are calling for two
base spirits. Now that good drinks are
coming back let's learn how to
Gone is the time when the vast For sometime now I have live in these places and how to
majority of cocktails used only missed the "thing" I loved most make them fun and ultimately
one spirit as a base. about bars. That "thing" is a enjoyable experiences.
Interestingly, most seem to have sense of community. I felt it first
whiskey or whisky as one of in my neighbourhood bar on Smoking and Ageing by Erik
those bases - I ve seen a fabulous Columbus Avenue in New York Lorincz, DIAGEO RESERVE
recipe calling for straight rye City where regulars were almost Bartender of the Year 2010
whiskey and añejo tequila, family. I miss that lively, wild mix
another for bourbon and rye, a I found in the New York City bar
third which had both bourbon and grill, with business people,
and scotch, and finally a showbiz people, gangsters,
exceptional serve calling for both tourists, housewives from New
white rum and a single malt Jersey all tossed together in a
scotch when the scotch was big cobb salad of a good time. It
dispensed over the top of the was unexpected and edgy but at
drink from a mister. By the way , the same time there was a sort
all four of these recipes worked of community and the guy who
very well indeed. brought all these odds and ends
together and made it work was
I think that some young a good bartender. I have two trends that I would
bartenders are pushing the like to bring to your attention.
boundaries in ways that my
generation never dreamed of, The first involves the final touch
and the results can be pretty given a to cocktail, whilst the
astounding. The rye/tequila second focuses on the
marriage is a good example of preparation. Both deliver
this, I think. exceptional fine drinking
experiences.

3. The first is smoking cocktails. I age her famous Hanky Panky
Serves are finished with a natural cocktail - the perfect drink to use
cool smoke, resulting in a for ageing as it doesn t contain
wonderful, yet delicate and any citrus or other fresh
pleasant smoky aroma. The ingredients which can spoil the
process takes only a few minutes drink after while. Using
and my favourite is a twist on the TANQUERAY ® NO. TEN gin as
Bobby Burns cocktail using the back bone, I blend four
JOHNNIE WALKER® BLACK LABEL different gins with four different
Blended Scotch Whisky with Byrrh, sweet vermouths and two
Benedictine and Angostura bitters. bitters. I age the mixture in a
After stirring all ingredients barrel for a couple of weeks (just
together and pouring the mixture long enough for the wood to
into a smoke filled wine decanter interact with the liquid) and the
(the perfect vessel for smoking result is an incredible serve with
liquids), leave for two minutes for a deep character and distinct
the aromas to be absorbed and The second trend employs the flavour.
then simply pour into a cocktail skilled craft of a master blender -
glass. To smoke your cocktail you the ageing cocktails in wood
can use a variety of wood chips barrels.
such hickory, applewood, mesquite At the Savoy we keep alive the
or cherry wood, or get creative by soul of Ada Coleman, the first
using flavours such as teas, spices, female head bartender of the
dried flowers etc. iconic American Bar.
That s it for this edition, but we would love to hear your opinions or for you to share your inspiring
recipes. To post your comments go to the WORLD CLASS facebook page:
http://www.facebook.com/GlobalWorldClassFinals