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BAROMETER 2019

BAROMETER 2019

Bar industry like any other market is constantly evolving – culture, technologies, relationships, marketing, role and business models undergo numerous changes. Last year, we studied such important phenomenon as “norms shift”. However, what should remain unchanged is “roots”.
For this reason, in 2019 we look in the opposite direction – the roots, the origins. Roots fuel growth – and we want to explore together with you the origins of creativity, development, industry growth and evolution of an individual inside it.
Roots hold us firmly in the ground of reality, guarantee stability.
If our ground is culture, time and reality, then we should figure out how modern culture and focus on sustainable development influence and nurture the bar world today.
The topic of BAROMETER International Bar Show 2019 is ROOTS.
Barometer ROOTS: let’s drink the history!

2016-2018 year

Tons of ice cubes
Speakers
Cocktails
Lecture / Tastings

SPEAKERS

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Jared Brown and Anistatia Miller

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Fulvio Piccinino

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Diego Ferrari

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Robert Simonson

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Philip Duff

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Angus Winchester

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Kenji Jesse

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Yevgeniy Dinisiuk

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Mikael Karttunen

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Luca Cinalli

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Gabriele Manfredi

Global Whiskeye Advocate

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Robin Coupar

TICKETS

TICKETS

Standard

200 UAH (6€)
From 15.03.2019 - 200 UAH (6€)
From 10.09.2019 - 300 UAH (12€)
During the days of event - 400 UAH (14€)
  • ENTRANCE TICKET FOR THREE DAYS
  • BAR AREA
  • FOOD ZONE
  • COFFEE ZONE
  • EXHIBITION ZONE

3+1 WHEN BUYING 3 TICKETS, 1 AS A GIFT
5+2 WHEN BUYING 5 TICKETS, 2 AS A GIFT

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Premium

1400 UAH (47€)
From 01.05.2019 - 1400 UAH (47€)
From 15.06.2019 - 1600 UAH (54€)
From 01.08.2019 - 1800 UAH (60€)
From 10.09.2019 - 2200 UAH (74€)
From 20.09.2019 - 2600 UAH (87€)
During the days of event - 3000 UAH (100€)
  • ENTRANCE TICKET FOR THREE DAYS
  • BAR AREA
  • FOOD ZONE
  • COFFEE ZONE
  • STAR STAGE
  • LECTURE HALLS
  • TASTING ROOMS
  • EXHIBITION ZONE
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BARS

BARS

Athens, Greece

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The Clumsies, Athens

Singapore, Singapore

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The Tippling Club, Singapore

Odessa, Ukraine

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Zelda, Odessa

Edinburg, Great Britain

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Panda&Sons, Edinburgh

Guangzhou, China

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Hope&Sesame, Guangzhou

Macau, China

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Vida Rica Bar, Macau

Dubai, UAE

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Zuma, Dubai

Kyiv, Ukraine

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Alter Ego Bar, Kyiv

Tallinn, Estonia

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Sigmund Freud Bar, Tallinn

Paris, France

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Le Syndicat, Paris

Vinnitsa, Ukraine

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Cloud Garden, Vinnitsa

Odessa, Ukraine

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MBarGo, Odessa

EDUCATIONAL PROGRAM 2018

EDUCATIONAL PROGRAM

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WHAT PEOPLE SAY

WHAT PEOPLE SAY

ALL VIDEO REVIEWS

PARTNERS

PARTNERS

PARTICIPANTS

PARTICIPANTS

WELCOME TO UKRAINE

WELCOME TO UKRAINE

Kyiv is a capital of Ukraine and its largest city. It is a favourite tourist destination and a cultural centre of the country. This year, for the third time Kiev is hosting participants and guests of BAROMETER International Bar Show. To ensure that every guest of our city fully enjoys its beauty and hospitality, BAROMETER team gathered the most up-to-date information about Kyiv that will help to spend this weekend with comfort and pleasure.

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BLOG

BLOG

LOCATION

LOCATION

The Parkovy Convention and Exhibition Center is a modern and unique complex specializing in providing renting space for events in various formats: exhibitions, conferences, congresses, round tables, forums, presentations, seminars, concerts and private events.

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Address:

Ukraine, Kyiv, Park Road, 16a

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Website:

www.parkovy.info

Jared Brown and Anistatia Miller

Biography

Award-winning historians Jared Brown and Anistatia Miller have co-authored of a few dozen books on the history of spirits and drink including the world’s best-selling book about the Martini, Shaken Not Stirred®: A Celebration of the Martini, Spirit of the Cane, Soul of Brasil, The Mixellany Guide to Vermouth, Champagne Cocktails, and The Deans of Drink.

Brown is also the master distiller of Sipsmith Limited while Miller continues to expand her historical research into English brewing and distilling at the University of Oxford. Together the couple co-founded of Museum of the American Cocktail with Dale DeGroff, are former directors of Exposition Universelle des Vins et Spiritueux, and recipients of Imbibe magazine’s Personalities of the Year and IWSC’s Communicators of the Year. They live in the Cotswolds, England, with their cat Kitten.

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Panda&Sons

Edinburgh, Great Britain

Panda & Sons opened in 2013 by acclaimed Scottish bartender Iain “Panda” McPherson. The ethos of the bar was to create a place where everyone would be treated to the best of Scottish hospitality, whilst enjoying incredible cocktails.

Panda & Sons prides itself on using a blend of cutting edge and traditional techniques, to deliver theatrical cocktails in a vibrant table service environment. As well as proving popular with Edinburgh locals and tourists alike, the trade seems to agree, having been nominated numerous times for the Spirited Awards at Tales of The Cocktail and is currently ranked No.61 in the World 50 Best bars (51-100 edition 2018).

Panda & Sons, as you may gather from the name, has a working culture of ‘family’, the bar has always offered a great working environment; it is an accredited living wage employer and offers a profit share for all staff.

If you’re wandering the streets of Edinburgh looking for a bar, you won’t find Panda & Sons. However, if you come across a barbershop offering 25¢ haircuts and shaves you’re in for a treat!”

No.61 World’s 50 Best Bars 2018

Top 10 Best European Bar Team – Spirited Awards 2018

Top 10 Best International High Volume Cocktail Bar – Spirited Awards 2018

Top 4 Best International High Volume Cocktail Bar – Spirited Awards 2017

 

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Fulvio Piccinino

Biography

Fulvio Piccinino was born in Turin in 1967. After working for a multinational brewery for many years, he moved behind the bar where his fascination with studying the products and mixed drinks began. In this context he has carried out in-depth studies on the Futurist polibibite, making him one of the leading experts on these.

In the development of his professional career he devoted himself to teaching in hotellerie schools, Salesian professional schools and holds thematic seminars at the University of Gastronomic Sciences of Pollenzo on the process of distilling and manufacturing liqueurs and vermouth. He is the administrator and editor of the drinking culture website www.saperebere.com, and has published five books, saperebere, la cultura del bere responsabile (2010) , The Futurist Mixology (2014) e Il Vermouth di Torino (2015), translated in 2018 as The Vermouth of Turin, Il Gin Italiano (2017) and Amari & Bitter (2019).

 

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Mikael Karttunen

Biography

– Global brand ambassador, Koskenkorva vodka

– Bartender since 1998.

– International Bartenders’ Association Elite Bartenders’ John Whyte Course: Leader of Best Team and Best Student 2004, Czech Republic.

– 2 times awarded at Finnish National Bartending Championships, National Champion 2006.

– Bartender of The Year 2006, Finland.

– Editor-in-chief of The Shaker Magazine (The oldest and biggest bartending magazine in Finland) 2006—2007.

– Brand Ambassador and Bartender Training since 2007.

– Head Bartender of The Nobel Nightcap Stockholm 2009-2011 (Official afterparty of the Nobel Prize Ceremonies in Stockholm). This means designing and executing the cocktail offering for the Nobel Prize celebrations including H. M. King Carl XVI Gustaf and the Royal Family and the Nobel Laureates along with 1500 other guests.

– Co-Author of the book Kotimainen Cocktail, Juomasekoituksien historiaa ja nykypäivää Suomessa (The Domestic Cocktail, The history and modern age of mixed drinks in Finland), 2016.

– Member of Altia Innovation and Product Development Team since 2017, have been working on Product Development since 2009.

– Creator of the Koskenkorva “Drinks From A Village” Cocktail Strategy.

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Philip Duff

Biography

Philip Duff is one of the cocktail community’s best-loved presenters & educators, a renowned expert on all distilled spirits (but especially gin & genever), and an in-demand on-trade & beverage consultant to drinks companies around the world. As well as teaching seminars, Philip founded the award-winning craft-cocktail bar door 74 (Amsterdam), owns the Old Duff Genever brand, previously serving as the first Director of Education for the Tales of the Cocktail festival and appears on TV & in publications as diverse as Esquire, Reuters, The New York Times, The Wall Street Journal, Food & Wine, Australian Bartender, Imbibe and Mixology. Philip’s consulting firm Liquid Solutions helps drinks brands connect with the world of bars, everywhere.

Philip lived, bartended and managed both nice and dodgy bars in his native Dublin, London, New York, Grand Cayman, Rotterdam and The Hague before setting up Liquid Solutions Bar & Beverage Consulting in 1999. He soon became one of the mixology world’s very first global ambassadors for cocktails and bars, teaching seminars in up to forty countries a year.

Career highlights include: creating the Total Cocktails ontrade bar-training program that won an award from the Liquor Control Board of Ontario (Canada, 2003); organising the world’s first Molecular Mixology seminar (Paris, 2005); opening Europe’s largest bartending school and providing his expertise to the award-winning cocktail-themed visitor experience in the same building (Amsterdam, 2007); helping create a brand that won Best New Product at the Tales of the Cocktail Spirited Awards (New Orleans, 2009); winning the Spirited Awards Golden Spirit award for World’s Best Presenter (New Orleans 2012); becoming the first-ever Director of Education for Tales of the Cocktail (2013); recreating the oldest known recipe for gin from a 1495 Dutch-language book in the British Library (2014); being inaugurated into the Gin Guild (2015); launching his own brand, Old Duff Genever (2017); and Old Duff Genever winning Double Gold at the San Francisco World Spirits Competition (2018).

A hilarious and engaging speaker, Philip’s sought-after bartender, cocktail & spirits seminars have been attended by more than 101,000 bartenders in over 127 cities around the globe since 1999. Some of them even stayed until the end.

In 2008, Philip opened the Netherlands’ first speakeasy cocktail bar, door 74 in Amsterdam. door 74 and it’s bartenders won every award possible in Holland and it was the first Dutch bar ever to feature in the “World’s 50 Best Bars” list. Door 74 is credited with kicking off an entire wave of classic-cocktail focused bars in the Netherlands.

Philip’s work for drinks brands clients centers around new product development, copywriting, briefing sales & marketing teams, and creating on-trade engagement & education content. He has created acclaimed trade engagement programs such as the Bols Around The World and G’Vine Gin Connoisseur global bartending competitions, and has consulted for programs like Diageo World Class, Pernod-Ricard USA BarSmarts and the Beluga Vodka Signature program. His very own brand, Old Duff Genever almost immediately acquired cult status on launching. The very first order in 2017 was from the three-Michelin-starred Eleven Madison Park (World’s 50 Best Restaurants #1) and Old Duff Genever is now available in the UK and on Holland America Line cruise ships, as well as in China, Hong Kong, Singapore & Australia.

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Diego Ferrari

Biography

Mixologist, Rum Barista for Matusalem Rum, Author of the book “Low Alcohol Cocktails-New Frontier in Mixology “ and Creator of the famous group of Facebook Cocktail Art, the largest photo group of the world’s cocktails, discovering a natural talent in marketing through social networks, where today thousands of bartenders follow him around the world.

Thanks to the many requests in October 2015 He created and begin his new Tour Low ABV, The Cocktail “Under” a Different Point of View bringing him in different places around the world talking about his particular experience and doing taste his Low Alcohol Cocktails.

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The Clumsies

Athens, Greece

The Clumsies…

Some of the Awards are best international high volume bar 2018 at Tales of the Cocktail.

No. 7 at Worlds50bestbars2018

I would say that the most important at The Clumsies is a high volume bar (sometimes we serve up to 350 people at the same time) with high volume vibes (crowd, music, cocktails, drinks) and the consistency, the quality, the techniques and the time of serving drinks is on high level.

Partners of The Clumsies are Lelos Georgopoulos, Thanos Tsounakas, George Kaisaris, Nikos Bakoulis and Vasilis Kyritsis.

In our bar team are Alexis Simonidis (head bartender), Konstantinos Papakonstantinou (head of our Lab) Georgia Georgakopoulou, Nick Sourbatis, Lefteris Markakis and Stayros Patoucheas.

World Best Bar 2018  # 7

Best High Volume Cocktail Bar – Europe (Tales of the cocktails)

Best European Mixologist (presented by Linie Aqauavit) Vasilis Kyritsis.

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The Tippling Club

Singapore, Singapore

JON LEE Bartender, Tippling Club

A trained chef before delving into the world of bartending at Tippling Club, Jon has worked at the likes of Four Seasons—where he supported prestigious events and royal celebrations—and was until recently a head chef of a brasserie back in his hometown Malaysia.

At Tippling Club, Jon flourishes under the mentorship of Head Bartender Joe Schofield and Chef-Owner Ryan Clift—placing as one of six Bacardi Legacy 2017 Singapore finalists. His training as a chef gives him an edge in the newfangled culinary processes that comes with the development of Tippling Club’s award-winning Sensorium Menu, making him a valuable addition to the team.

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Zelda

Odessa, Ukraine

Zelda Bar is the first absinthe bar in Ukraine providing the culture of absinthe and high-quality alcohol, combining the temperament and style of the last century’s France.

Named after the icon of the wild, vibrant jazz era of the 1920s, Zelda Sayre, wife and muse of the great writer Francis Scott Fitzgerald, author of the famous novel “The Great Getsby”, Absinthe Bar Zelda is an innovative concept combining a cocktail bar and a store of quality alcoholic beverages where every guest can feel themselves being a part of a closed society of absinthe drinkers.

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Hope&Sesame

Guangzhou, China

Hope & Sesame bar bio:

Hope & Sesame opened in March 2016 is the first “speakeasy” cocktail bar in Guangzhou. Tucked away behind a traditional Cantonese cafe in the quaint neighbourhood of DongshanKou, the bar is a unique testing ground for cocktail innovation. From liquid clarification and exploration of different ice to sous-vide infusions and distillation, you will discover a wide repertoire of techniques that ultimately, perfect the drink. Behind another secret door within Hope & Sesame is the iconic “The Jazz Room”, a salon with passionate jazz players congregating nightly to perform lively tunes, it is a true sanctuary even for the most discerned jazz enthusiasts.

Awards/achievements of bar:

— Drinks Magazine (Asia): Bar of the Year 2018 (China)

— Drinks Magazine (Asia): Best cocktail program 2018 (China)

— Drinks Magazine (Asia): Finalist Top 4 2018 — Best Design / Best Bar Team / Sustainability / Innovation (China)

— Drinks Magazine (Asia): Finalist Top 4 2017 — Bar of the year / Best cocktail program / Best design

— That’s PRD Guangzhou — Cocktail Bar of Year

— Esquire Top 50 Restaruants & Bar in China 2016

Specialty of the bar:

Hope & Sesame is a speakeasy cocktail bar focusing on cocktails using Chinese inspirations, creative modern techniques, a large rare spirit list, friendly staff and nightly live jazz performances.

Focus on cocktail menu

The entire cocktial menu changes every 5 months, each time focusing on a different theme and style of cocktails. Ingredients are often sourced locally, incorporating a “sense of place” to our cocktails and paired with innovative techniques such as clarification / redistillation / sous-vide & fermentation. Our current cocktail menu’s theme is: “A seat at the Chinese Banquet”, showcasing drinks inspired by a traditional Chinese wedding banquet. An example of drink is a clarified milk punch featuring ingredients such as Chaozhou Black Tea, red bean liqueur, dry tangerine peel liqueur, “peated” rum, lily bulb & a homemade oud wood bitter. The lily bulb & red beans in the drink symbolizes the married couple will be happily married for hundred years to come.

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Vida Rica Bar

Macau, China

We believe that true mixology is all about passion and personality.

Mixologists are like chefs filled with the most creative visions. They dedicate themselves to a career embracing the art and skill form of mixing drinks.

Jacob Shteyntsayg is a clear example of Passion for Mixology. He naturally breathes in and out the obsession for flavors, aromas, textures, colors, ingredients and techniques.

Our mixology program is developed by Jacob. His experience were developed by years of work around the world: Russia, Israel, Italy. Graduated from University of Gastronomic science in Pollenzo, his approach to cocktails is unique, holistic and also sustainable.

He is also participated in many competitions: Chivas Masters, World Class, Bacardi Legacy, Finlandia cup and else.

Jacob with his talent and knowledge captures the essence of Vida Rica Bar. He is behind our Signature concoctions and brings to Macau a whole new level of bartending.

Awards and recognitions

▪ Forbes 5 Stars

▪ Best Bar Award – by Bar Stars

▪ Best Bartender Macau 2018

▪ Service Star Award Trophy MGTO

▪ Star Merchant Award

▪ 100 Top Tables since 2017

▪ Top TripAdvisor Excellence

▪ Michelin Guide Recommended

▪ HK Asia Tatler

 

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Zuma

Dubai, UAE

History

Everything started in 2008, Zuma Dubai was the 4th restaurant in the family to open following its sisters in London, Hong Kong and Istanbul.

Located in the financial district ”DIFC”, Zuma Dubai was one of the first stand alone restaurants to be granted an alcohol license.

Surfing on the mother ship’s heritage the bar quickly established itself as The cocktail destination in Dubai — and began changing the way bars and cocktails were perceived in this part of the world.

Zuma Dubai Bar has been a true advocate in the middle east, inspired many talents, lead the region in no longer being ignored as a hub for exciting, vibrant, diverse and growing cocktail culture.

What makes Zuma Dubai unique

Our founder Rainer Becker lived in Japan for more than 10 years. He encountered the obsession in Japanese culture about ice being an essential part of cocktail crafting.

He insisted on an ice concept to be included in the design of our bar and pushed me to make it happen.

Today, Zuma Dubai goes through five massive ice blocks daily, an average of 150 ice balls are hand carved in multiple shapes and a minimum of 800 cocktails are being crafted daily.

Zuma Dubai Awards

World’s 50 Best Bars:

2011 — 49th

2013 — 63rd and Best Bar in the MENA

2015 — 44th

2016 — 81st

2017 — 72nd

2018 — 69th

Tales of The Cocktails Best international Restaurant Bar

2015 — top 4

2016 — top 10

2017 — top 10

2018 — top 10

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Alter Ego Bar

Kyiv, Ukraine

Speak-easy Alter Ego Bar is a hidden bar on the lower floor of the Kyiv restaurant “Egoist”. Luxury interior in style of a British library with numerous interesting decorative elements creates a special atmosphere of privacy. In the bar there is a heated bar counter so that guests could comfortably spend the evening.

In the author’s cocktail card by the chef-bartender Elena Dekhtiar you’ll find four sections of conceptual drinks named after famous personalities or fictional characters: category “Pseudonyms” with twists to the classics, “Personality” with sour cocktails, “Characters” with variations on the theme of spritz cocktails, and the special category “Alter Ego Regiz” with food-pairing cocktails as the result of the collaboration of the chef and the chef-bartender who together developed a unique taste of tapas with drinks.

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Sigmund Freud Bar

Tallinn, Estonia

Cocktail bar with a long bar is situated in the Old Town. The menu has about 40 cocktails and about 120 alcohol positions. The bar is open 7 days a week from 19:00 to 01:00 from Sunday to Thursday and from 19:00 to 03:00 on Fridays and Saturdays. In addition to the author’s cocktails, we prepare classic ones and our own tinctures.

We try to make drinks understandable for guests. The bar serves snacks: tartar, shrimps, calamari, tapas, cheese or meat plate. On weekends it’s noisy and fun in here, and on weekdays it’s a wonderful place to get a glass or two and to chat with friends or bartenders. There is no face control since we believe that a bar is a place where anyone can come. There are almost no random people — the atmosphere itself “pushes” them out into the street.

Usually it’s jazz or funk playing in the bar. The interior includes several art objects dedicated to the founder of psychoanalysis, Sigmund Freud. The menu also corresponds to the name of the institution: drinks are divided into “chapters” reflecting Freud’s ideas. For example, the Privat Practice section comprises recipes from bartenders from various bars and a couple of recipes from Freud Bar professionals. The chapter Imaginarium of Doctor Freud is devoted to books, movies, music. The ideas of all the drinks presented here were inspired by one of his works. In addition to the main list of cocktails, there are three inserts that quickly change when necessary: ​​various offers and promotions (seasonal cocktails, participation in events, etc.); tinctures; snacks.

Awards:

Barproof awards:

Winner in the category Best cocktail menu in 2017

Top 10 in the Best cocktail menu nomination in 2018

Diageo awards:

The best cocktail bar in Estonia 2018 according to Diageo World Class

 

 

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Cloud Garden

Vinnitsa, Ukraine

Cloud Garden Bar is situated in the heart of the city, in the historic area between two churches, and it’s the only bar to have an open terrace overlooking the old and new city.

The establishment was opened in July 2018 and gained considerable popularity thanks to the hard work of the bar team and the general concept of the place.

The bar menu focuses on the cocktail and coffee cards. We offer only high-quality alcohol in a good assortment that can satisfy needs of any guest. Thanks to a wide choice, our expertise and equipment, we support the world culture of mixology in its latest manifestations.

Cocktail card consists of several blocks. The main one is Specialty Cocktails. Its concept is based on seven colors of the rainbow — each of the seven cocktails of different colors corresponds to the personality of one of the bartenders. The psychology of human perception of colors is taken into account when selecting the aroma, taste and character of the cocktail.

The second block is Testing Cocktails. Its main feature is its impermanence. We change the cocktails of this block according to the change of seasons as well as trends in the styles of the world cocktail culture.

The trend of combination of alcohol and coffee is becoming more and more pronounced in the bar culture. In the Cloud Garden, we brew coffee made of SvitKavy roasted grains (fifth place in the world in the nomination “Best Roast 2017”).

We have 4 people in our team: Alexey Hmiliar, Maxim Yukhimchuk, Alexey Stoliarov, Dmitriy Galaiskiy.

The team have work experience at the best bars and restaurants of the country — from Odessa to Kyiv. The Mixology magazine has also provided a review on Cloud Garden.

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MBarGo

Odessa, Ukraine

“MBarGo. Rum & Mixology” is a true representative of the evolving Ukranian bar culture, featuring a truly European-style mono bar concept based on rum. Rum here is the religion that the team passionately preaches on daily basis with a mission of spreading rum drinking culture to the locals and tourists. The main pride of “MBarGo” is its proclaimed biggest rum collection in Ukraine, currently consisting of about a 100 different rum bottles. In this bar, you do not simply come to order a random rum and sip it by yourself as the maestros behind the bar will always give you a mini-lecture about history, origins and descriptions of each rum. MBarGo special rum degustation sets are designed not only for beginners in this journey, but also for knowledgeable rum connoisseurs. As the second part of bar title states “Mixology”, MBarGo also very much focuses on cocktails, known to be the best tasting in the city. Majority of the cocktail card consists of 100% unique author cocktails, while the lesser part delivers twists on world classics with introduction of rum in them. All cocktails are mixed using strictly craft and house-made ingredients, such as different rum infusions, self-made foams & sodas, syrups and tinctures (including the famous authentic Dominican MamaJuana tincture) and outstanding garnishes. The techniques are also important to mention: spectacular smoked cocktails with craft tobacco, barrel-aged cocktails, house-made perfume sprayed cocktails and many more!

 

 

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Luca Cinalli

Biography

Luca Cinalli was born in Lanciano (center east of Italy). Lived at a small town Casalbordino in the Abruzzo region. It was Casalbordino village to introduce Luca to the hospitality business.

At the age of 12, the village could only offer catering jobs, and the summer season attracts quite a few tourists to this seaside place.

1996 he joined The Catering school in Villa Santa Maria Village.

After five years of studying, he got a certification of sommelier and Food & beverage manager.

Believing it was not enough, he decided to study for an extra year in the kitchen department.

Luca worked around the world – Bali, Jakarta, Singapore, Moscow, Taiwan, Kuala Lumpur, Manila, Greece, Belgium, Czech Republic, Mexico, Peru, Brazil, Chile, Canary Islands, France, Austria, Switzerland, Macau, Japan and many more places.

He moved to London in 2006 and took a serious step to the bar world. Luca worked at the Pigalle club, Maliki, and at Nightjar as Head bartender, were he found the perfect atmosphere and the best place to combine all his experience.

In 2010 he took the role of a Bar manager at the Oriole Bar, where he was inspired to create the  “Speaky Tiki” concept and designed the whole bar system & operational process.

In 2018 he left Oriole Bar and with three partners started his own company, Hospitality Gourmet, which now works on a consulting program in New Delhi and Shenzhen. In 2019 Hospitality gourmet will open their first venue in London.

Awards

Best tiki bar 2008 – Mahiki, London

Best new tiki bar 2009 – Kanaloa, London

Best new cocktail bar 2011 – Nightjar, London

World best bar 2013, 3rd position – Nightjar

World best bar 2014, 2nd position – Nightjar

World best bar 2015, 3rd position – Nightjar

World best bar 2016, 32nd position – Oriole

Tales of cocktails 2016 – best new international bar – Oriole

In 2016 Bar Giornale named Luca Cinalli the best global Italian bartender of the year

Tales of cocktails 2017 – best international high volume bar – Oriole

World best bar 2017, 17th position – Oriole

Class awards, 2018, 9th position in the rating of the best bars in UK

Tales of cocktails 2018 – best international high volume bar – Oriole

World best bars, 2018, 17th position – Oriole

In 2018 in Dubai the Novele bar (New Delhi, India) which Luca was consulting was named the Best new bar.

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Jared Brown and Anistatia Miller

Biography

Award-winning historians Jared Brown and Anistatia Miller have co-authored of a few dozen books on the history of spirits and drink including the world’s best-selling book about the Martini, Shaken Not Stirred®: A Celebration of the Martini, Spirit of the Cane, Soul of Brasil, The Mixellany Guide to Vermouth, Champagne Cocktails, and The Deans of Drink.

Brown is also the master distiller of Sipsmith Limited while Miller continues to expand her historical research into English brewing and distilling at the University of Oxford. Together the couple co-founded of Museum of the American Cocktail with Dale DeGroff, are former directors of Exposition Universelle des Vins et Spiritueux, and recipients of Imbibe magazine’s Personalities of the Year and IWSC’s Communicators of the Year. They live in the Cotswolds, England, with their cat Kitten.

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Yevgeniy Dinisiuk

Biography

Yevgeniy Dinisiuk has been working in the restaurant-enoteca Vino e Cucina since 2016 creating the largest selection of Italian digestives in Ukraine. This process impressed him so much that at every opportunity he would set off on a journey through Italy. Returning to Kyiv, Yevgeniy’d bring something special, something exclusive and unique every time. At the moment, the restaurant Vino e Cucina has more than 70 kinds of grappa and more than 50 kinds of Amaro and Italian liqueurs.

In 2018 he occupied the brand-bartender position of the restaurant chain La Famiglia, which includes 12 establishments, 10 of them representing Italian cuisine, one — Georgian cuisine and one — Ukrainian cuisine.

Since 2018, the real challenge for Yevgeniy is to collect the unique positions of Italian drinks for all the restaurants of the chain, not to stop developing his expertise in this affair and, of course, traveling.

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Angus Winchester

Photo by David Hartung

Biography

Angus Winchester’s contacts and knowledge have been built up in over 30 years of engagement with the best bars and bartenders in the world. As founder member of one of the first global bar consultancies, and now running Alconomics Asia in Hong Kong, Angus has provided on-premise consultancy, profit enhancement advice and training to trend setting outlets from Washington D.C. to Hong Kong, including the multi-award- winning Salvatore at Fifty (RIP alas) and Trailer Happiness in London, Mandarin Oriental Hotels in Hong Kong, Hainan and Bangkok, the Fontainebleau Resort in Miami Beach, Nimb Hotel in Copenhagen, MGM Resorts in Las Vegas and Intercontinental Hotels globally.

Angus’s last full time role was as VP of Education and Training for Barmetrix which operates on 4 continents and works with over 5200 operations teams to enhance profits and elevate the Guest Experience as well a rolling out their Business of Bars program to help educate Managers and the next Generation of Industry Leaders.

Angus is also current the Global Education Director for BCB – Berlin, Brooklyn and Sao Paulo – curating the education programs for over 25,000 visitors and on more than 15 stages.

Angus’ next project is his own bar – a 4000sq ft basement site in Crown Heights in Brooklyn that was recently called ‘the most highly anticipated opening in the world in 2017’. He was featured in Imbibe Magazine as one of the “Imbibe 75” (people, places and flavours that will shape the way you drink in 2017). Obviously this is delayed but the anticipation grows.

Angus’ oddly phenomenal grasp of the heart and the heritage of spirits and cocktails is respected by bartending gurus and media around the world. He appears regularly in the pages of consumer and trade magazines to comment on drinks industry trends both current and future.

A regular, frequent and highly regarded speaker Angus has presented talks at: Manhattan Cocktail Classic, Tales of the Cocktail, London Bar Show, Bar Convent Berlin, Athens Bar Show, Sydney Bar Show, Restaurant and Bar Hong Kong, Portland Cocktail Week, Cocktails & Spirits Copenhagen and Paris, Venuez in Holland, Antigua Bar Show and many others.

He was (as the Global Ambassador for the House of Tanqueray) nominated as Best International Brand Ambassador at Tales of the Cocktail three years running and in 2012 won the award. He also was named Wine Enthusiast Brand Ambassador/Mixologist of the Year for 2012 as well as winning the prestigious Golden Spirit Award at Tales in 2014 for being the top rated presenter there that year. He was on the final short list for Best Bar Mentor in 2014/15/16 and won the 2016 award. In November 2018 he was installed as Executive Director for the annual GinPosium in Tokyo and named as a Grand Gin Guardian.

Renowned for his expertise in beverage programming, his knowledge of cocktails past and present, Angus creates seasonal new drinks, promotes innovative serves and common sense business solutions based on global intel, and revives long-lost classic creations for today’s demanding modern bartender and intrigued and interested civilians alike.

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Kenji Jesse

Biography

Kenji is the luxury alcohol consultant of Nomu|Consult, a bespoke consultancy advising and activating with on-trade brands around the World. Over the past 18years, he has designed and implemented international bartender training programs, competitions, brand academies and experiential sensoriums in over 90 countries.

His personal journey has taken him from bartender training to train-the-trainer in the corporate world to setting up his own Consultancy, which was originally called Spiritual Advisors.

His claim to fame is holding 2 Guinness World Records for the World’s Largest Cocktail lesson (1,774 people took part) and the World’s largest number of people simultaneously shaking a cocktail (1,710).

He is also your Star Stage host at the Barometer barshow, so please come say hi in September.

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Robert Simonson

Biography

Robert Simonson writes about bars, bartenders, cocktails and spirits for The New York Times, where he has been a contributor since 2000, and Punch, where he is a contributing editor and the author of the column “Bar Review,” in which he critiques significant saloons across the country.

His work, which has been nominated for a total of ten Spirited Awards and one IACP Award, has also appeared in Imbibe, Food & Wine, Saveur, Bon Appetit and many other publications. His books include “The Old-Fashioned” (2014); “A Proper Drink” (2016), the first history of the current cocktail renaissance; and “3-Ingredient Cocktails” (2017), which was nominated for a 2018 James Beard Award. He was also a primary contributor to “The Essential New York Times Book of Cocktails” (2015).

His latest book, “The Martini,” will be released in fall 2019. He is the co-author, with Martin Doudoroff, of two apps, “Modern Classics of the Cocktail Renaissance” and the upcoming “The Martini,” which makes an excellent companion to the book of the same name. A native of Wisconsin, he lives in Brooklyn with his partner, Mary Kate Murray, and his son, Asher.

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Gabriele Manfredi

Biography

Raised in Milano, Gabriele Manfredi started his career at the age of 14 during hospitality school making coffees and teas in a small coffee place.

Once he finished his studies, he started working in hoteliers in some of the most luxury Five stars hotels in Milano.

Gabriele then decided to move to London to develop further his career, and employed as a commy the rang at Landau Restaurant at the Langham Hotel, where, after several months, he joined the award winning Artesian Bar that marked his path falling in love with the bartending world.

His next venture will be the celebrated Nightjar, where he played an important role into the success of the bar for 4 years, till He joined the second opening in the same company Oriole, where you can find Gabriele as a Head Bartender and one of the creative brains behind it.

Left his position as head bartender in oriole for 3 years is now consulting several place in Asia with is business partner and colleague Luca Cinalli.

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