world best bartenders

1. THE TOP BARTENDERS IN THE
WORLD

2. Salvatore Calabrese
•Legendary Italian barkeep, Salvatore Calabrese started his career, aged 11, on the
Amalfi coast in Italy.
•Revolutionized London’s cocktail culture.
•Worked at The Duke’s Hotel, St James, The Library Bar at The Lanesborough
Hotel and now the eponymous Salvatore at Fifty ruling the world.
• A true master of cocktail creation he calls “Liquid History”.

3. •Popularly known as “THE MAESTRO”.
•Currently he can now be found at 'Salvatore's' at 14 Old Park Lane in London's
•The Maestro also experimented with new liqueurs, both new and old spirits and
fresh juices, culminating in exotic cocktails that have themselves become
classics.
SIGNTURE COCKTAIL-Breakfast Martini.
• Form of cocktail created by bartender Salvatore Calabrese. The most famous
"marmalade cocktail", it is a gin martini with marmalade, orange liqueur,
and lemon juice in place of vermouth
•The drink was invented in 2000 at the Library Bar at the Lanesborough
Hotel in London, England similar drink, the Marmalade Cocktail, was invented
in the1920sby Harry Craddock and published in his standard reference book,
the Savoy Cocktail Book.
•The name has been applied to various other martini-style drinks as well.

4. Breakfast martini
Type
Cocktail
Primary alcohol by volume
Gin
Served
Straight up; without ice
Standard garnish
lemon twist
Standard drink ware
Cocktail glass
Commonly used ingredients
2 shots (50 ml) gin
3/4 shot (18.75 ml) Cointreau or triple sec
3/4 shot fresh lemon juice
1 spoon orange marmalade
Preparation
Mix or shake in cocktail shakerfilled with ice cubes. Strain into glass and
serve.

5. AWARDS
2013-'The Helen David Lifetime Acheivement Award' received at Tales of the
Cocktail in New Orleans.
2012-'Best Bar 2012' at The London Lifestyle Awards 2012. 'World's Best Drink
Selection', at the 2012 Spirited Awards at Tales of the Cocktail in New Orleans.
2011-'Class Awards 2011' - Outstanding Acheivement to the Industry.

6. Dario Doimo
•One to watch, at 27 Dario Doimo has shaken and stirred
the world of Flair bartending in his eight years of
professional mixing.
• Based out of Las Vegas’ institution, Kahunaville, Doimo
is leading the next generation of great bartenders.
•Dario Doimo was born in Leon berg, Germany, August
12th 1983. Growing up, Dario spent his summers working
with his family at Eis Cafe Doimo, their family owned ice
cream shop. Because the cafe was only open for the
summer, Dario spent the rest of the year going to school in
Italy.
•One of the leading FLAIR BARTENDERS OF THE
WORLD.

7. •After learning some of the basic flair moves, Dario wanted to put his talent to
use by signing up for local competitions.
• It didn’t take long before Dario started placing in the top 3 of all of his events.
Five months later he found himself competing in his first major competition, The
European Cup of Flair Bartending. The field of competitors were very
intimidating.
•. He is currently performing nightly at the world renown Rock ‘N’ Rita’s located
inside of Circus, Las Vegas.

8. SIGNATURE COCKTAIL-NO SPECIFIC COCKTAIL,BUT HE LOVES TO MAKE
THE LONG ISLAND ICE TEA.
Type Cocktail
Primary alcohol by
volume
•Gin
•Tequila
•Vodka
•Rum
•Triple sec
Served On the rocks; poured
over ice
Standard garnish lemon slice
Standard drinkware Highball glass

9. Simon Difford, Class Magazine, UK
•Though technically more of a drinks writer and publisher than bartender (In
2007 he received the Glenfiddich Drink & Bar Writer of the year award)
•Simon Difford has, through the course of his career, been involved with almost
every aspect of the drinks business, from running his own off licensed to
founding Class Magazine in 1997.
•Quite simply, no one alive knows more about spirits
•NOT SPECIFICALLY INVOLVED WITH ANY BAR .
•Employed at The Class Magazine

10. •Simon Difford has been involved in most aspects
of the drinks industry from running his own off
licensed and wholesale company to importing and
brand creation, but is best known as a drinks writer
and publisher.
•Simon founded CLASS Magazine in 1997, a title
which became the leading UK style bar title before
he sold it to William Reed Publishing to prepare for
the launch of his range of diffordsguide drinks
related books in 2001.
• In 2007 Simon received the Glenfiddich Drink &
Bar Writer of the year award and continues to both
judge and compete in cocktail competitions.

11. SIGNATURE COCKTAIL
IN-SEINE
Ingredients
Amount-
Ingredient
2 shot(s)REMY MARTIN - Grand Cru1.
5 shot(s)St Germanic - Elderflower Liquer
0.125 shot(s)La Fee - Parisienne *
Method:
Shake all ingredients with ice and fine strain into a chilled martini glass.
Glass Type: Martini / Cocktail
Garnish: Lemon Zest Twist
Created By: Simon Difford
Submitted By Simon Difford

12. Peter Dorelli
•One of the great elder statesmen of the cocktail world
•Rome born Peter Dorelli spent 35 years working for the Savoy group, 19 of which
were spent as head barman at the London Savoy’s American Bar.
• Since his retirement in 2003, Dorelli has maintained his position as one of
alcohol’s great ambassadors, consulting for brands and hotels around the world.
•Believes in revival of Cognac.
•Considers Cognac based cocktails as a challenge.

13. SIGNATURE COCKTAIL
•Celebrated the hotel's centenary in 1989, and together with Salim Khoury, he
created the "Millenium" to celebrate the end of the 20th century.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
Ingredients:
1 oz gin
1/2 oz cherry brandy
1 1/2 oz orange juice
splash of Ginger ale
Preparation:
Pour the gin, cherry brandy and orange juice into a cocktail shaker filled with
ice.
Shake well.
Strain into a chilled cocktail glass.
Add a splash of ginger ale.
•Currently working as Education Officer, United Kingdom Bartenders
Guild

14. London Savoy’s
American Bar

15. Hidetsugu Ueno
•World famous for his hard shake.
• 24 carat ice-carving skills and the
pinpoint precision of his drinks.
•Works at Tokyo cocktail palace, Bar
High Five, Hidetsugu Uneo is a
legendary mixologist, both in his
native Japan and style bars around
the world.
•Utilizes humour and involves the
crowd.
•Worked at The Star Bar.

16. •The English-speaking
bartender is not averse
to chatting up
Japanese locals,
expats, or tourists.
•He’s consistently won
or placed as a finalist
in leading cocktail
contests for various
spirits (rum, gin, and,
of course, Suntory
whisky) almost since
he first took his
revered spot behind
the bar.

17. Ueno’s white lady-
1¾ shot Tanqueray
London Dry Gin
1 shot Cointreau triple
sec
1 shot Freshly squeezed
lemon juice
1 fresh Egg white
Glass:
Martini
Garnish:
Lemon zest twist

18. Rodrigo Delpech
•The Man With The Golden Hands’, Argentina’s
Rodrigo Delpech is another rising star of the
international bar world.
•With more than 30 international Flair competitions
already under his snuggly fitting bar apron this is a
man on a cocktail mission.
•Working at Storman’s Palace (disco in
Clearwater),but searching for a flair bar.
•His rival is his very own brother Christian Delpech.
•FLAIR STYLE- style is smooth but aggressive at the
same time tries to do things that people think that is
not possible.
•From Buenos Aires, Argentina.
•Bartending for 7 years.
•Learned by himself, watching some old school videos
and practicing many hours a day.

19. SIGNATURE COCKTAIL
ROASTED ALMOND-
2 oz amaretto almond liqueur
2 oz Kahlua® coffee liqueur
2 oz light cream
Shake, strain into highball glass.
ROASTED ALMOND-
2 oz amaretto almond liqueur
2 oz Kahlua® coffee liqueur
2 oz light cream
Shake, strain into highball glass.

20. Dick Bradsell
•Uber-barkeep, Dick Bradsell’s CV reads like a
who’s-who of London night life.
•From Zanzibar to the eponymous Dick’s Bar at
the Atlantic Bar and Grill, Bradsell almost single-
handedly saved 90s London from a blight of
alcopops and cut-price shooters.
•He has worked with the likes of Damian Hirst at
Pharmacy and Jonathan Downey at Match and
his latest venture, Circus, is pure cabaret class.
Drinking would be a lot less fun without him.
•Escapee from the Isle of Wight, the land of the
loony, Dick Bradsell has been a benevolent tutor
to many London's top bartenders and opened too
many London's top bars (The Player, 6 Degrees,
Match to name a few).
• Dick is the industry's favourite cocktail guru (he
set up the cocktail section of The Pharmacy) and
his company, Bar Solutions

21. SIGNATURE COCKTAIL-
Russian Spring Punch
25ml Vodka
25ml Fresh Lemon Juice
15ml Cassis
10ml Sugar Syrup
"Stir (or shake) the ingredients and top with
decent dry Champagne - it can be flat. Quell
any excess fizzing by pouring 25mls vodka
over drink. Garnish with a lemon slice and a
blackberry."

22. •Dillitini-
50ml Vodka
25ml Aquavit
Handful of Fresh Dill
Shake with Ice, and then Fine Strain into
Cocktail Glass.
•Polish Martin-
1/3 Zubrowka, Bison-grass Vodka.
1/3 Krupnik, Honey Vodka Liqueur.
1/3 Apple Juice.

23. Dale Degroff
 Universally acknowledged to be the world’s premier
cocktail craftsman
 Done more to rehabilitate sophisticated drinking than
any other person on the planet
 He is the man who took the mini umbrella’s out of
cocktail culture and replaced them with class in a glass
 DeGroff is the recipient of the 2009 James Beard
Foundation Outstanding Wine & Spirits Professional
Award for his impact on the national industry

24. Signature cocktail
RITZ COCKTAIL
INGREDIENTS:
.75 oz Cognac
.5 oz Cointreau
.25 oz Maraschino liqueur
.25 oz Fresh lemon juice
Champagne
Garnish: Flamed orange peel
Glass: Martini

25. Colin Field
 Has been the head barman at the legendary
Hemingway Bar at the Ritz in Paris since 1994.
 He takes particular pride in his more elaborate
concoctions and makes many of his own ingredients.

26. Speciality…
His specialty?
Tell him what mood you are in and
he will produce a cocktail to match.

27. Aristotelis Papadopoulos
 Fought off challenges from 6000 barmen, in 24
countries to claim the title of World Class Bartender of
the Year.
 Winner of 2009’s ‘Liquid Oscars’
 Works at Banquette Thessaloniki,Greece
 Honed his craft to a science which puts bartenders on
a par with celebrity chefs.

28. Signature
Cocktail
Discernment Blue-
Johnny Walker Blue
Greek Saffron
Fresh Mint Leaves
Lime Juice
Agave Syrup