Let me first share my experience, before I share on my learnings from the Diageo’s bartending master class that was conducted at Farzi Café, CP. When it comes to drinks, my first preference has always been cocktails. Whenever I go to any bar/pub, I would always ask the bartender to prepare a drink, based on my preference of alcohol and I have always been floored by the preparation that I get. I remember my first ever experience of drinking cocktail where I tried most of the classic cocktails. I was also told that to judge skills of bartender, one must ask for whisky sour and LIIT.

Now about the event – Tim Etherington Judge hosted cocktail mixing masterclass where he prepared cocktails in front of media. He shared that 13 of the best bartenders across India will compete for the most coveted tittle of Word Class and the winner will participate in the world competition at Miami.

Bartenders will compete for the title of the National Winner of Diageo Reserve World Class 2016, India edition. The winner will ultimately take on the world’s best bartenders at Diageo’s eighth annual Global Diageo World Class Competition to be held in Miami, The USA in September, 2016.

Chef Gaurav at Farzi Café paired the cocktails with his food. The famous lamb chops of farzi got paired with Single tonic that I thoroughly enjoyed! The goat cheese stuffed tangri kebab was paired with Speyside Sour’.

This was an event, where we not only enjoyed the cocktails, but also the excellent food that was paired with the drinks. We also learnt the art of blending ingredients with spirit to make world class cocktails.

Sharing recipe of Whisky Sour that was made from Singleton of Glen Ord

    Speyside Sour

The Singleton of Glen Ord 45ml
Apricot Brandy (Marie Brizzard Apry is best) 15ml
Lemon juice (not lime) 30ml
Simple Syrup 15ml
Egg white


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