Theatrical Tableside Service at the World Class Competition in India
July 11, 2011
Hello again from India, where I am wide awake far too early in the morning thanks to the 12.5 hour time difference between here and California. On the plus side, that gives me a spare second to share some info from the Diageo Reserve World Class Global Finals 2011.
I have been sitting in on one of the six challenges that the 32 bartenders are undertaking here at the competition: Cocktail Theater and the Stars.
There are two parts to it. They must present an original cocktail inspired by a woman and give it a dramatic presentation. Then they must give a unique tableside bottle serve presentation. Peter Dorelli, ex-head barman of the American Bar at the Savoy Hotel in London, is the judge of the competition.
I have been really impressed with both the cocktails and the serves, but here we'll just look at the latter.
Zacapa rum is poured through a piece of raw sugarcane and served with dark chocolate.
Here you are allowed to taste the raw material of the spirit: Zacapa's 'sugar cane honey.'
Here you create your own sipper with a choice of several homemade tinctures built around the flavors of Johnnie Walker Blue Label scotch.
A custom-designed stand for the glass with bullet-shaped atomizers filled with Blue Label-inspired mists.
This terrible photo shows one of the most creative and dramatic presentations of the day. Please goto Joerg Meyer's website to read about it.
A simple serve of whisky is accompanied by tableside-smoked salmon and capers.
Those are a lot of creative ways to present a glass of liquor - and that's on the first two out of five challenge time slots - 9 out of 32 competitors!
Still more to come from World Class in India...
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