1. C O C K TA I L S B Y W O R L D C L A S S
C A N A D A’ S B A R T E N D E R O F T H E Y E A R 2 0 1 4

2. 2
C O N T E N T S
WORLD CLASS RESERVE........................................4
MEET GRANT SCENEY.............................................6
• DAINICHI...............................................................8
• THE CALM BEFORE............................................10
• PRETTY IN PINK..................................................12
• FOR WHOM THE BELL TOLLS...........................14
WORLD CLASS COLLECTION................................16
• BEAR PAW PUNCH.............................................18
• GREEN WITH ENVY.............................................20
• FRONTIER MULE.................................................22
• THYME AND AGAIN............................................24
ABOUT WORLD CLASS..........................................26

3. 44
TRANSFORMING FINE DRINKING
C U LT U R E A R O U N D T H E W O R L D
WORLD CLASS is designed to inspire, educate, hero and
celebrate The world’s best bartenders, using the finest of
ingredients and spirits to create the world’s best drinks.

4. 6
Hailing from Vancouver, Grant’s creativity, exacting technique
and showmanship earned him the distinguished title of WORLD
CLASS Canada Bartender of the Year in 2014. Grant’s passion and
commitment for taste shone on the global stage where he electrified
world renowned cocktail legends and was honoured with a gold
medal win for his Written Word cocktail challenge.
Competing against 47 other countries, Grant placed fourth overall,
showcasing Canada as having one of the most advanced cocktail
cultures in the world.
6
G R A N T S C E N E Y

5. 8
1.25 oz TANQUERAY NO. TEN®
Gin
1 oz Sake
2 sprigs Fresh Tarragon (1 for garnish)
0.5 oz Freshly Squeezed Lime Juice
1 tsp Fresh Diced Ginger
4 drops Apple Cider Vinegar
0.5 oz Simple Syrup
Add ginger to cocktail tin and gently press with muddler. Add one
sprig of tarragon and all other remaining ingredients to tin. Add
ice and shake. Double strain into martini glass and garnish with a
fresh tarragon sprig.
DA I N I C H I
8

6. 10
1.5 oz TALISKER STORM®
Single Malt Scotch Whisky
0.5 oz Freshly Squeezed Lemon Juice
0.5 oz Simple Syrup
½ tsp Freshly Grated Horseradish
0.75 oz Egg White
¼ tsp Salt
3 grinds Black Peppercorns
Add horseradish, salt, pepper and Talisker Storm to cocktail tin. Press
with muddler and let sit for five minutes for ingredients to infuse. Add
remaining ingredients to cocktail tin and dry shake without ice. Add ice
and shake vigorously. Double strain into rocks glass with fresh ice and
garnish with cracked black pepper.
T H E C A L M B E F O R E
10

7. 12
1.5 oz CÎROC®
Peach Spirit Drink
0.25 oz Red Wine Vinegar
1.25 oz Coconut Water (no pulp)
0.5 oz Freshly Squeezed Lemon Juice
5 Fresh Raspberries
0.25 oz Agave Nectar
Himalayan Pink Salt
Rim half the glass with Himalayan pink salt. Add raspberries to
cocktail tin and muddle. Add remaining ingredients to cocktail tin
with ice (except salt) and shake. Double strain into chilled martini
coupe glass.
P R E T T Y I N P I N K
12

8. 14
1.5 oz DON JULIO®
Blanco Tequila
0.5 oz Freshly Squeezed Lemon Juice
0.5 oz Simple Syrup
1 tbs Diced Yellow Bell Pepper
1 tsp Diced Ginger
3 Fresh Basil Leaves (1 for garnish)
0.75 oz Egg White
Add ginger and bell pepper into cocktail tin and muddle. Add
remaining ingredients, then dry shake without ice to emulsify egg
whites. Add ice to tin and shake vigorously. Double strain into
chilled coupe glass and garnish with a fresh basil leaf.
F O R W H O M
T H E B E L L T O L L S
14

9. 1616
B E H I N D T H E W O R L D ’ S B E S T B A R T E N D E R S A R E S O M E O F T H E W O R L D ’ S B E S T S P I R I T S

10. 18
1 oz ZACAPA®
Rum
0.5 oz GRAND MARNIER®
Liquor
6 Fresh Blackberries
0.5 oz Freshly Squeezed Lemon Juice
0.5 oz Maple Syrup
1.5 oz Cold Chai Tea (*prepare one hour prior)
Muddle blackberries into cocktail tin. Add remaining ingredients,
ice and shake. Double strain into rocks glass filled with ice. Garnish
with a mint sprig and blackberry.
* Pre steep cold Chai tea with hot water. Remove tea leaves then allow to cool.
B E A R PAW P U N C H
18

11. 20
1 oz KETEL ONE®
Vodka
1 Kiwi Fruit
0.75 oz Freshly Squeezed Grapefruit Juice
0.5 oz Simple Syrup
2 oz Champagne or Dry Sparkling Wine
Cut open kiwi fruit and remove from skin, cut out white centre pith
(taste can be very astringent) then add remaining kiwi to cocktail
tin and muddle. Add Ketel One, grapefruit juice, simple syrup and
ice then shake. Double strain into a chilled coupe glass, top with
Champagne and garnish with a grapefruit twist.
G R E E N W I T H E N V Y
20

12. 22
1.25 oz BULLEITTM/MC
Bourbon
0.25 oz CÎROC®
Peach Spirit Drink
1.25 oz Ginger Beer
0.75 oz Apple Juice
5 Fresh Mint Leaves
3 Dashes Bitters
Add all ingredients except ginger beer into a cocktail tin. Add ice
and shake. Gently pour ginger beer into tin after shaking, and strain
over fresh ice into glass. Garnish with a mint sprig and apple slice.
F R O N T I E R M U L E
22

13. 24
1 oz GRAND MARNIER®
Liquor
0.5 oz TANQUERAY NO. TEN®
Gin
4 Fresh Raspberries
0.5 oz Freshly Squeezed Grapefruit Juice
0.25 oz Freshly Squeezed Lemon Juice
2 Sprigs Fresh Thyme (one for garnish)
2 oz Club Soda
Press thyme and raspberries with muddler in a cocktail tin. Add
remaining ingredients and ice and shake vigorously. Strain over ice
into a tall glass, top with soda and garnish with a thyme sprig.
T H Y M E A N D A G A I N
24

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WORLD CLASS discovers the next generation of bartending
talent who set the latest mixology trends and bring these to the
best bars worldwide.
At the core is an outstanding, global bartender training and
education program that heightens the craft, and emphasizes the
importance of delivering an exceptional customer experience. This
culminates in an annual luxury landmark week where the Diageo
Reserve WORLD CLASS Bartender of the Year is announced.
Launched globally in 2009, over 30,000 bartenders around the
world have been inspired and educated in the craft of mixology
using the finest spirits in the WORLD CLASS Collection.
W O R L D C L A S S I S T R A N S F O R M I N G
F I N E D R I N K I N G E X P E R I E N C E S A N D
COCKTAIL CULTURE AROUND THE WORLD.
26

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B E H I N D T H E W O R L D ’ S B E S T B A R T E N D E R S
A R E S O M E O F T H E W O R L D ’ S B E S T S P I R I T S
Please drink responsibly | www.DRINKIQ.com
The WORLD CLASS words and associated logos are trade marks © Diageo 2015.