In 2020, we will explore the topic “People” – the role of a person in the bar industry. This year we intend to pay tribute to people, and within the framework of the “PEOPLE” concept we will talk about a wide range of topics. From hospitality, as a phenomenon, to neurophysiology and perception of a cocktail by the body. From the role of the individual in the history of bar business – to the influence of the bar industry on society. From a cocktail as a manifestation of creativity – to a bar, as an important part of the community of a city and neighborhood.
Subscribe to our YouTube channel. There we post videos of lectures and master classes from past events. We are very proud of what a high-quality and rich educational program BAROMETER offers. But if you didn’t have time for some presentation or missed an event at all, you can always fill in the gaps with our YouTube channel.
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 fourth 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.
Bar concept: Zuma Sigmund Freud Bar Panda and Sons Le Syndicat
Language: EN
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
The Vermouth of Turin: past, present and future of the most famous aromatic wine in the world
Language: EN
Theses
“Roots” for vermouth means to go back to the origins and discover why the modern vermouth, as we know today, was born in Torino and to look at the important dates, historical events and situations that made vermouth origin there. My book describes the Vermouth of Turin, it is a chronicle of the roots of vermouth from the ancient Rome, passing trough the first text of 1570, the Savoy Reign, the cook at royal court, to Carpano and the success of vermouth looking at the recent history.
This seminar is the union of a deep analysis of the bibliography of the alchemists and oenologists of Middle Age up to the manuals of the liquorists of nineteenth century and a detailed reconstruction of dates, historical events, episodes, and curious things helping to understand why the most famous aromatized wine in the world was born in Turin.
I will also mention an important topic: the birth of the Consortium of Vermouth of Turin. And why i believe that 2019 will be the year of vermouth. I will talk about the path that brings to this result: the quality and organoleptive characteristcs of the modern vermouth and the reason why it returned on the bar shelves, and of course about the future.
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).
Best ways to keep your roots of motivation healthy
Language: EN
Theses
People often think of motivation as something you either have or don’t have. As if it was something you cannot change or learn.
Mikael is going to show that this assertion is not true. According to his concept, motivation is like a tree that has roots and branches. If the roots get water and the right kind of nutrients the tree will grow and flourish. If not, the tree of motivation will dry out and die. The motivation also needs “branches”: a hobby, sport, meaningful relationships, good food and so on.
There are two main roots of motivation: Purpose (nutrients) and Willpower (water).
PURPOSE
The Golden Circle of motivation by Simon Sinek is a perfect example of how motivation is rooted in purpose. Mikael Karttunen will examine the importance of finding your own “Why” and give inspiring examples of his personal “Why”.
WILLPOWER
We think, again, that willpower is a character that you have a certain amount of. As if your willpower is either strong or weak. This is not true. Willpower is like a muscle – it can be trained to get stronger and last for longer. Mikael will talk about different ways of building willpower and also cover things that eat it.
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.
750 years: the roots of the modern juniper spirits boom
Language: EN
Theses – “2019 Industry Trends & Their Roots”
First I will speak about a few select 2019 trends we are seeing in bars, cocktails, spirits and bartending.
Next we will look for the origins of those trends in the past; for example, the rise of international celebrity bartenders in 1869 versus the same in 2019, or the effects of word-of-mouth promotion in 1919 versus social media “word of mouth” promotion in 2019.
Then we will try to determine if a trend is repeating itself, extending itself, or simply re-occurring without any reference to the past. For example, many of the people making and selling canned or bottled premixed cocktails have no idea that bottled premixed cocktails existed already in the 1860s – or why. In conclusion, we will sum up the roots – or not – of some current trends in our industry, and provide a template to decide if a trend is simply re-emerging, is a homage to the past, or if it is genuinely a new trend.
Theses – “750 Years: The Roots Of The Modern Juniper Spirits Boom”
From medicine to whiskey to neutral alcohol to million-case brands; join juniper aficionado, genever brand-owner, marketing graduate and Gin Guild Rectifier Philip Duff at Barometer to trace the social, technical and commercial evolution of juniper spirits, from 1269 to 2019.
This brand-new seminar, never before presented, unifies research from the dawn of time and across the globe, revealing the shifts in preference, technology and marketing that brought spirits from the medicine cabinet to the drinks trolley — and juniper from Europe to the world.
Learn why genever is whisky’s grandparent as well as gin’s, how one million-case gin brand only got greenlighted because a CEO was retiring, how one of the world’s best-selling gins is barrel-aged (but they’re not allowed to say that), and how (and where) one gin brand outsells the rest of the entire global gin category“.
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.
Cocktail art: from the origin till today and in the future
Language: EN
Simultaneous translation: RU
28 Sep
16:10 - 17:10
Roots Stage
Marketing in the bar scene: from roots to the present day and into the future
Language: EN
Theses – “Cocktail Art: from the Origin till Today and in the Future”
In my event we’ll touch the roots about the artistic vision into the Bar World.
I’ll start to mention how, from Jerry Thomas era the evolution of the visual cocktails was already a great opportunity to create a feedback from the costumers.
Next I’ll speak about the Evolution of the visual artistic part during the 20th Century from Old School trough the Caribbean Cocktails, the Tiki World, trough incredible garnish, amazing glass, materials, shapes, until today with molecular cocktails and signature drinks.
Then, I’ll mention the new solutions able to bring our Art in all social network trough the correct use of our smartphone.
In the end I’ll speak and mention my vision of the future of our cocktails in general trying to see the future of the visual drinks.
Seminar in Points:
The origin from Jerry Thomas era
Evolution during the 20 century, old school, tiki, Caribbean cocktails, molecular, signature
New solutions, Smart Phone and Social Network
The Future of the visual cocktails
Theses – “Marketing in the bar scene: from roots to the present day and into the future”
I’ll start to analyze how metros like Jerry Thomas, Frank Meier, Harry Craddock started to promote their cocktails using and working around the visual effect of colors, technique work, basing on the information from their books.
Next I’ll show how it was usual in the Bar World to create marketing around brands trough Posters, Publicity, and Postal Cards. And the culture of branded tools was a great choice to give more value and visibility to the bars, making marketing through the Bartenders’ Competitions in every part of the World.
Then, I’ll speak how the new era of social media changed some rules of marketing giving more opportunities. And I’ll conclude with my vision about how marketing in the Bar Scene can evolve in the future.
The Marketing in the Maestros era
Poster in 1900
Tool promotions and competitions
Social Media, Social Networks
Future of Marketing in the Bar Scene
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.
In August 2019, Drink International added Diego as the №72 in the ranking of the 100 Most Influential Figures in the Bar Industry.
How carbon dioxide and sodas affected the society and the bar culture of the 19th and the 20th century
Discovery of carbonic acid, first soda fountains in the US and how they became a part of the bar
Technical aspects of making the perfect long drink
Showcase: a few classic drinks that put the long drinks on the pinnacle of cocktail history
How to carbonate
Dos and don’ts to get the best outcome
Biography
George is one of the co-founders of Three Cents Beverages and for the most part of the last decade he has spent his time travelling and spreading knowledge on carbonation and the global trend of long drinks around the world. Actively in the bar scene for more than 15 years he has worked in some of the most legendary bars in Athens, done guest shifts all over Europe and given seminars in most of Europe’s Bar Shows including BCB, Athens Bar Show and Perfect Serve. He also served as a Brand Ambassador for ILLVA Saronno for 6 years for Southern Europe and Middle East after which he left to work full time for Three Cents Beverages, a company that in its 4 years of life has won numerous awards like stars in Great Taste Awards, Certificates of excellence from Difford’s guide and is constantly present in Drinks International’s Top Trending Tonic List.
How do people see this profession in the world society and in our country
Bartender’s professional development vectors. Where to go next?
What are your strengths and weaknesses? How to figure it out?
Motivation vs Discipline
What to do if you want everything at once? How to make a choice and focus on it?
How to do everything in time? Time Management. Practical time management tips
Biography
He started his career in the hospitality industry as a barista at the Traveler’s coffee 5 years ago. In 2016, he participated in the Central Ukraine Championships for barista for the first time and gained a bronze cup. In 2017, he participated in the launch of the fourth Synergy Group restaurant, Reef, having an author’s cocktail card and the largest assortment of strong alcohol in Odessa, and where he took the restaurant bar-chef position.
In June 2017, he passed to the World Class Ukraine finals and became vice-champion, winning the trip to a distillery in Netherlands. By the end of 2017, he won the first place in the Fernet Cup competition and won a trip to Italy. In 2018, he entered the Top 10 best bartenders according to the World Class Ukraine, became a finalist in a number of competitions and also became a brand bartender of the Synergy Group restaurant chain. At the beginning of 2019, he became a Pernod Ricard brand ambassador.
В рамках BAROMETER International Bar Show 2019 26 сентября одновременно в восьми заведениях Киева можно будет попробовать коктейли от лучших барменов мира.
⏰Начало в 20:00.
🍸 Zuma (Дубай, ОАЭ) – 📍 Vintage Cocktail Bar отеля Fairmont Grand Hotel Kyiv (ул. Набережно-Крещатицкая, 1)
🍸 Red Frog – Speakeasy Bar (Лиссабон, Португалия) – 📍 Atmosfera на крыше отеля Premier Palace Hotel Kyiv (ул. Пушкинская, 29)
The dark side of the Moon: invisible responsibilities of a bartender
Language: RU
Theses
My lecture is about real issues of the industry silenced by unexperienced managers. I will be speaking about fundamental knowledge of a bartender, which is simply non-existent in the bar mass market.
The Pareto principle: how it is applied in the restaurant business.
My “revizorro” experience.
Equipment and tableware – more precisely their absence.
Speed: how to become a Speedy Gonzales?
Team: friends or enemies?
Self-control: how to self-control?
Mixology, please stop!
Biography
Eugeniy Tolmachev is a bartender, manager, and blogger. In the years 2011 – 2016, he worked as a bartender and assistant manager at one of the best bars in the world, City Space bar (Moscow), sharing experiences with the outstanding bartenders of our time. For the last two and a half years he has managed bars at restaurants KOYA and Mayak in Kiev. Eugene’s YOUTUBE channel Mr.Tolmach has 210,000 subscribers and 22 million views.
The roots of modern cocktail culture and how community can shape the future
Language: EN
Theses
During the 90’s a small band of creative minds set about changing the way we were drinking by looking back at the roots of cocktail culture. Through their hard work, discovery, creativity and most importantly their mentorship, a cocktail culture blossomed around the globe creating a whole new world of opportunities. This movement in turn also changed the face of drinks marketing. Bar concepts have pushed boundaries and there have never been more product choices for the creative bartender – The world has never been a better place to get a good drink than it is today. Exploring the roots of our industry and how bartenders before us inspired this new world of drinking we look at the importance of the global cocktail community on shaping the way everyone drinks and its impact on marketing. The demands for transparency, brands with true provenance and the need for social responsibility are simply asks that we make to companies supplying us and this is good for everyone. What was started in the 90’s has become one of the most significant industries around the globe and with power comes responsibility. As we grown it is important that we respect the roots of where we came from, where our products come from and apply that to meaningful and responsible marketing and social responsibility. This talk discusses not only the roots of our industry but how can we use our community to shape the future?
Biography
Simon Ford is considered a leading voice of the global cocktail and bar community with over 25 years experience in bartending, educating on cocktails and spirits and marketing some of the biggest spirits brands on the planet.
After several years working in the wine industry, Simon moved into the world of spirits, launching Plymouth Gin in several countries around the world. This endeavor earned him two top awards at Tales of the Cocktail’s Spirited Awards, an awards show — considered the Oscars of the bar industry, where Fords Gin was also awarded best new spirit in the year of its launch in 2013.
In addition to his life working with gin, Simon has written about bars and cocktails in various publications, including Liqour.com, created a column for Food Republic called “Drink Fords Tough”; developed and produced the after hours cocktail bartending show “On The Rocks” on NBC and LXTV, and continues devote time and energy to KidsPlay International, an organization supporting gender equity through sports in genocide-torn communities.
As co-founder and CEO of The Fords Gin Company, he created the award-winning Fords Gin and recently launched his first new gin in 6 years called Officers Reserve, an over proof gin rested in Amontillado Sherry Casks that just won Best New Spirit at the Tales of the Cocktail Spirited Awards, 2019.
How to create a perfect team from scratch. Step by step instruction
Language: RU
Theses
We’ll start off with the Concept – where any bar begins. In addition, we’ll look into ways your brand book will set your brand values, attract your future team and establish this ‘owner-guest-team’ link.
A properly functioning bar needs a coherent team, which you’ll learn to build using the tools of HR marketing, target audience, and a perfect employee portrait. Further, we’ll show how to design luring vacancies, see why check-lists are required and how those wage funds work.
To preserve your team, you need to avoid a turnover. We’ll show you the tricks.
Managing a bar is about a balanced financial approach. It lies in a financial hypothesis, and we’ll come up with it together, learning to track effectiveness and distribute responsibilities.
This master class will become a step by step plan of setting up your own bar and making it work.
Biography
Since 2004, Victoria has passed the entire career ladder in the restaurant business starting from a waiter and ending becoming the manager of a chain.
In 2013, she opened her first fast food business.
In 2014, she opened her first cafe in the center of Kyiv.
In 2015, she created a HoReCa consulting company BUREAU BUSINESS IDEAS.
She wrote the first and only book in the format of a step-by-step instruction “How to open your cafe”.
She opened “turnkey” more than ten institutions of different formats.
She conducted an audit and rebranding in 25 establishments throughout Ukraine. She saved from the loss two existing restaurants.
Neurophysiology of drinking: how can modern science help a bartender
Language: RU
Theses
The interior of the bar: do we drink for pleasure or for intoxication?
How music and smells shape a bar format.
Do you want to have patrons? Form an appropriate context in the establishment.
Barman VS psychologist.
How the brain “makes” the decision: the visitor “before” and “after”
Alcohol: a motivator, an activator or a sedative?
Let me have a sniff or how an opportunity to perceive smells affects the taste of the beverage.
Biography
Candidate of Biological Sciences, Associate Professor, co-founder of the scientific and educational company Beehiveor, member of the Ukrainian Physiological Society, Ukrainian Society of Neuroscience and the Federation of European Societies of Neuroscience. He has 20 years of research and teaching experience in leading universities of Ukraine: Taras Shevchenko National University of Kyiv, NU “Kyiv-Mohyla Academy”. Research interests: neurohumoral regulation of vegetative functions, psychophysiology. I participate in the development and implementation of neurotechnologies in the business environment, educational, medical, cultural and information spheres. Popularizer of science.
When the company is not ready to start scaling of growth? What lacks?
What are the key functions of business management?
How does the company structure change as it grows?
The main principle of building an effective organizational structure is the principle of responsibility centers.
HR function evolution.
A quality HR function is crucial for the system business.
What should a business owner know about HR functions?
Overcoming growth crises.
Biography
Kyrylo Kunytskyi is a businessman, an expert in systematization of business and building strong teams, the founder of the international educational and consulting company “Business-Constructor”, the author of a complex methodology for business systematization, which combines the receipt of a concentrate of management methodology and the implementation of knowledge in practice.
Bar concept: The Clumsies Apoteka Hope&Sesame Tippling Club
Language: EN
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.
Bar concept: The Clumsies Apoteka Hope&Sesame Tippling Club
Language: EN
Singapore, Singapore
Tippling Club– Modern gastronomy Restaurant & Bar
Opened in 2008, Tippling Club quickly rose through the ranks of Asia’s Top 20 restaurants in The Miele Guide — the first independent and authoritative dining guide of the region’s finest restaurants. In 2013, Tippling Club racked up five awards at the World Gourmet Summit Awards of Excellence, including the coveted Restaurant of the Year and Bar of the Year.
After five successful years on Dempsey Hill, Tippling Club moved to its current CBD location in 2014. In the same year, Tippling Club was also inducted into the illustrious Krug Ambassade programme — a global network of the world’s elite culinary Powerhouses — as the third restaurant in Singapore to be appointed by the House of Krug.
On the brink of a decade, Tippling Club continues to pair its award-winning cuisine with world-class cocktails, pushing the extremes of ingredients and textures to create an ever-evolving dining experience.
Chef Ryan’s brand of modern gastronomy is fun, playful, and fresh. It imbues each meal with a sense of excitement and a touch of theatre. Recognised for its innovative, ultra- progressive cuisine and cocktails, Tippling Club recently placed 11th in Asia’s 50 Best Awards.
Andrew Loudon joins Singapore’s award-winning restaurant bar, Tippling Club, as Head Bartender. The 33-year-old Briton follows chef-owner Ryan Clift in a collaborative pursuit to push the boundaries of modern-day cocktail culture.
Andrew ultimately made a name for himself, winning international competitions such as the Havana Club Grand Prix and Drinks Internationals Cocktail of the Year award, whilst also laying claim to other European and regional titles.
At Tippling Club, Andrew seeks to develop and create new techniques, flavours, and styles that complement chef Ryan’s avant-garde cuisine with innovative pairing permutations.
Best International Restaurant Bar 2017 – Tales of the Cocktail
No.31 Worlds 50 Best Bars 2017
No.7 Asia’s Best Bars 2018
No.11 Asia’s Best Bars 2019
Best Restaurant Bar – Asia & Pacific 2019 –Tales of the Cocktail
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.
Bar concept: The Clumsies Apoteka Hope&Sesame Tippling Club
Language: EN
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.
A masterpiece of design, Vida Rica Bar is a sleek meeting place with a chic marble, crystal and chrome design, and impressive double-height windows offering fantastic views of Macau’s impressive evening skyline. Located in Macau peninsula, the bar is famous for its contemporary cocktail program which takes great inspiration from the local community origins following the Portuguese colonial heritage. As part of the Mandarin Oriental Macau, Vida Rica is dedicated to provide Asian and Portuguese vision on the bar culture, as well as, educating guests from around the world about flavors and traditions of Macau. The team takes great proud in hosting continuous chapters of “Bar Stories” guest shifts, innovative cocktail approach towards food pairing at it’s remarkable pop up room “The Bartender’s Chef Table”. Represented by resident Mixologist “Jacob Shteyntsayg” and Senior Bartender “Mark Solomko”, Vida Rica Bar is eager to meet and welcome the public of Barometer show to experience the true roots of Macau.
Awards/achievements of Vida Rica bar:
▪ Best Hotel Bar – Top 10 List: Asia & Pacific 2019 – Tales of The Cocktails
▪ Best Bartender Macau 2018 & 2019 – Bar Awards Hong Kong & Macau
▪ Best Hotel Bar Macau 2019 – Bar Awards
▪ Forbes 5 Stars – International Travel Guide
▪ Service Star Award Trophy – MGTO
▪ Star Merchant Award – MGTO
▪ Best Bar Award Macau – by Bar Stars Travel Guide Hong Kong / Macau
Focus on Cocktail Menu – “Art in Mixology”:
“Mythology: Legends & Cocktails” – Volume one
Launched in December 2018, this unique menu combines art, storytelling and contemporary mixology
11 legends, 11 local artists, 11 cocktails and 11 mocktails
Collaboration between Macanese artists and local art association to produce our own art
All physical “art pieces” are for sale and proceeds will be donated to charity organizations in Macau.
Cocktails are prepared with respect to local ingredients and traditions of the country of the legend origin while following its story background
Cocktails can be recognized as exclusive twist from the classics
“Cinematheque: Movies & Cocktails” – Volume two (pre-release for Barometer Show)
Launch Date – 7 October 2019
Menu combines art, world of cinema and contemporary mixology with sustainable effort in mind
11 local art house movies, 11 film makers, 11 cocktails
Collaboration between 11 film makers, 1 local boutique cinema “Cinematheque Paixao”, and the local Audiovisual CUT association,
Guest are welcomed to watch trailers while selecting their preferred drinks from the movie posters
“Cinematheque” Menu is for sale and proceeds will be donated to local Bartender Association
A part of the sales and proceeds to be reverted to charity accounts
The Bartenders:
Jacob Shteyntsayg – F&B Mixologist
Jacob is a clear example of passion for mixology. He naturally breathes in and out the obsession for flavors, aromas, textures, colors, ingredients and techniques. His experience was developed by years of work around the world, mainly Russia, Israel, Italy and now Macau. Graduated from the University of Gastronomic Science in Pollenzo, his approach to cocktails is unique, holistic and also sustainable. Winner of the best bartender in Macau prize in 2019, he has also participated in many other competitions, such as, Chivas Masters, World Class, Bacardi Legacy, Finlandia cup, just to name a few. Jacob with his talent and knowledge captures the essence of Vida Rica Bar and brings to the city a whole new level of bartending.
Mark Solomko – Senior Bartender
Mark the charismatic bartender, winner of different awards and competitions and experienced traveler. Moved from being barback at several local bars in Latvia to be instructor at a bartender school while bartending in some of the best worlds venues. With accumulated experience he brings with him many stories and fun vibes to our bar.
Bar concept: Zuma Sigmund Freud Bar Panda and Sons Le Syndicat
Language: EN
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
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.
Bar concept: Zuma Sigmund Freud Bar Panda and Sons Le Syndicat
Language: EN
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
Bar concept: Zuma Sigmund Freud Bar Panda and Sons Le Syndicat
Language: EN
Paris, France
Few years ago the new era of bartending went to the chase of niche particular foreign spirits from everywhere. Witnessing this Romain Le Mouellic and Sullivan Doh came, 4 years ago, with an obvservation: France is worldwide known for making great spirits but those are either exported or drunk locally. Why not trying to undust those bottles and give them bright and shine?
Le Syndicat was born.
The first cocktail bar using only French alcohol in order to showcase the diversity our land is offering and bring those forgotten liquors back on the front stage. As we noticed Cognac was famous in the hip-hop scene in America, the idea was to get our Cognac back to the menu and take their music to instore a balance.
Pouring French spirits while listening hip hop, that’s what we do. With a bar program dedicated to share our patrimony, we take inspiration from a bottomless pit and keep on challenging ourselves to make sure the customer experience is the best we can do.
Le Syndicat Cocktail Club – when GrandPa’s spirits go Gangsta!
Persons in charge:
Juliette Larrouy, one of the new Head Bartenders at Le Syndicat Cocktail Club started in the kitchen. After growing up in the south of the France, she came to Paris to start the famous culinary school, Ferrandi. She worked for Michellin-starred Chiberta, Briketenia and then one year at Claude Colliot where she became a sous-chef. In search for a fresh start and new challenge she started at Le Syndicat three years ago as a waitress, gradually bringing in her knowledges concerning food in the syrup preparation and “mise en place” cooking technique. Then she started learning about the bar and spirits, and after three solid years she is today co-managing Le Syndicat Cocktail Club with Giovanni Allario.
Giovanni Allario is one of the new Head Bartenders at Le Syndicat Cocktail Club. He was born in Caracas, Venezuela and grew up in Genova, Italy. His international background pushes him to travel and, after graduating in Industrial and Graphic Design in his hometown, he moves to Spain to learn about cocktails and hospitality. Couple of years later we find him in Paris working at Danico, discovering new techniques and flavors, and finally he landed at Le Syndicat, where after two years of learning french spirits and improving his skills he today is co-managing Le Syndicat Cocktail Club with Juliette Larrouy.
Awards:
World 50 best bars 2017: № 34
World 50 best bars 2018: № 24
Tales of the cocktails 2015: TOP 4 Best new international cocktail bar
Tales Of The Cocktails 2016-2018: TOP 4 Best International cocktail bar
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 Tasting 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, Alexander 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.
“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!
The main features of our bar are unsweetened accents, unusual tastes and combinations as well as the Japanese tradition of MizuWari (a combination of strong alcohol and tea cordials). When designing and developing the cocktail card, we paid much attention to oriental botanicals that allows us to complement and emphasize the taste of Asian dishes. Most of the drinks we prepare in the bar are light, with more delicate and elegant taste.
We have a habit of introducing something new and unusual in new editions of the menu. In the spring-summer menu there will be a serving in the conception of food-pairing! The idea is the following: oysters, gin and dry vermouth. At first glance there is nothing unusual but we came up with a kind of a ceremony for our guest. We serve an oyster sprinkled with gin and with lemon peel with a glass of chilled dry vermouth. It’s a kind of “Dry Martini” with oysters — aesthetics and taste are guaranteed!
In the bar there are trend directions such as eco, recycling, sous kind and so on …
SpicyNoSpicy is a quite young institution (opened last September), there are no team rewards yet, but we are on the way and we do our best to do it every day! But on the whole institution is among the 12 finalists of the Restaurant Business Palm Tree 2019.
The modern REEF complex has become the fourth successful Synergy Group project.
Reef is an embodiment of a cruise liner that has everything for entertainment and rest of guests of all ages. There are social events and presentations on board as well as frequent parties with top performers! The lower deck is a classic restaurant.
The upper one comprises a cocktail hall with a panoramic sea view and an opening roof. There is a luxurious bar counter with the latest bar culture trends and noisy parties that last for the whole night.
The cocktail card is a real map of travel through the most amazing corners of our planet. Each cocktail in the Reef around the World cocktail card reveals features and secrets of a particular region or country, immersing you into their atmosphere thanks to local ingredients, combinations of flavors and aromas, stylistics and serving of drinks. In such a way we give our guest an opportunity to enjoy a small trip directly at our bar counter.
From the roots to the present: the revival of absinthe and how to use it in the modern mixology
Language: EN
Theses
The history of drinks based on wormwood begins in the V century BC, and the first cocktails with absinthe appeared in the nineteenth century and were popular until the Prohibition. Absinthe at the time was a frequent cocktail ingredient along with gin, brandy, American whiskey, vermouth and beaters. Our lecture will also include some absinthe-based cocktails in art.
We will demonstrate a unique and exclusive selection of cocktails with absinthe, demonstrating its use in modern mixology. This selection is at the peak of bar innovation and contains the most fantastic and incredible ingredients, focusing on the history of the past five years. Drinks are designed by us and represent our latest concept: SIM-PLEX = complexity made simple.
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.
Changes during the process of work of the enterprise. Is it necessary and is there any economic feasibility?
Auxiliary equipment and accessories. 50 containers and everything on its place. How to live and work with it?
Ergology. Use of the term and application. Bar tools that bring pleasure.
The future is ours: an example of perfectionists obsessed with the idea as a bar team.
Biography
Co-founder of LOGGERHEAD cocktail bar in Kyiv.
Co-founder of a media platform for cocktail culture and bar life of Ukraine ‘BAROUT’.
Co-founder of a production company and technological designing bureau ZABAROM.
Speaker at lectures and master classes: RestoPraktiki, RP DesignUp, Parovoz Mixology Course, Parovoz Barmanager Course, the Architectural HoReCa forum, ‘Bar Management’ by Aleksandr Musatov and Nadir Kuchkarov, BAROMETER International Bar Show 2017. Training manager of PlanetZ.
Co-organizer and technical judge at numerous competitions for bartenders since 2002.
Bartender in the past and legend today. Since 2004 has been working in technological design and modular constructions manufacture for bars.
Narrow specialization and working as an expert for more than 250 HoReCa projects allow him to have a leading role and share his experience at BAROMETER 2019.
Amaro guide. Hidden secrets of the italian herbal liqueur
Language: RU
Theses
History of Amaro from the beginning to the present
Secret recipes and types of Amaro
Balance of tastes. Amaro and mixology
From serving to the economy and sales
The history of this drink goes back through ages. In this lecture, we will speak about the origin and classification of Amaro, why its recipes are so carefully treasured. You will learn about the role of alchemists in the history of this drink and how an elixir of health became a central ingredient of many cocktails. You will discover the secrets of using Amaro in cocktails and learn how to attain the perfect balance.
From serving to sales — all stages of working with Amaro including the economy.
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.
Designing and managing quality service in the modern bars
Language: EN
Photo by David Hartung
Theses – “Are Leaders born or are they made?”
While our industry is filled with Managers it seems that true Leaders are a more rare commodity. However good a team may be it will not outperform its Leadership team for any significant amount of time. So how can we find more Leaders to help support the growing Service industry? While managers ensure that processes are followed and systems are successful its Leaders who inspire the team and create a healthy and successful culture for its people. Are Leaders born or are they made? What skills are needed and how can we go about developing them in ourselves and the people around us?
Angus Winchester has been in our industry for over 30 years and while considered a Leader he has studied the art of Leadership both via books and by observing the good and bad people he has worked under or alongside and has created a coaching program to develop aspiring leaders. Come learn what he has learned and be inspired by his inspirations.
Theses – “Designing And Managing Quality Service in the Modern Bars”
I hope that anyone reading this can remember a time recently when they received Remarkable Service in a bar or restaurant. But was it down to the skill of the individual server or due to the excellent systems employed by the venue? Does it happen consistently in that venue or was it a fluke? And if asked how would you measure that experience?
When you understand that in Hospitality you are not in the food or drink business but in fact the Experience business then understanding how to build systems to deliver consistent remarkable experiences for your guest should be the focus of every management team.
In this seminar you will learn how the best in the Business purposely design the experiences their guests enjoy from identifying outcomes to building systems to overcome the inevitable obstacles that occur. But more importantly you will learn how to measure the Guest Experience and satisfaction and be able to take steps to adapt and evolve your business in the cut throat world of Hospitality today.
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. A founder member of one of the first global bar consultancies. 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. 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.
The Modern Bartender now has a vast range of opportunities and options to take in their career path within the industry.
From Bar Management, Ownership, Ambassador, Consultant to Innovator and jobs that we couldn’t even have imagined just a few years ago!
Do you dream of opening your own bar or becoming an International groups manager or you seek the travel and expense card of a Brand Ambassador?
Maybe you want to go corporate and join a Brand company, distiller or distributer and get into Sales or the World of Marketing.
If Social Media has taken your fancy, there’s freedom to become a Blogger, Journalist, Influencer or travelling StarTender.
Perhaps a Consultancy or Agency route is more for you or get yourself a team together to offer something totally unique to the market!
If you like ownership, then why not follow the hardworking bartenders that have created their own brands of alcohol, Ice, tools, books, bitters… Entrepreneurship is booming!
Kenji will explore and highlight these various Journeys using Global examples, in this interactive discovery to inspire your own personal #BarTenderJourney
Brought to you by Diageo Bar Academy, who’s aim is to inspire, connect and empower bartenders in their career journeys through training support and education.
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.
With his book “A Proper Drink”, published in 2016, cocktail historian Robert Simonson became the first write to fully chronicle the cocktail renaissance that began in the 1990s and went on to grip the world — from New York to San Francisco to London to Berlin to Australia — in the following twenty years. Through first-person interviews with more than 200 important people in the cocktail universe, Simonson told the story of such pivotal figures as bartender Dale DeGroff, the father of the American cocktail renaissance; bartender Dick Bradsell, his counterpart in the United Kingdom; and Sasha Petraske, the founder of Milk & Honey, the small, hidden New York speakeasy that became the most influential bar of the last quarter-century, setting standards and trends for dozens of other bars in dozens of countries.
In this seminar, Simonson will cover this sprawling topic through 40 images, some of them never seen before by the public. Each image will capture an important moment in time in the history of the cocktail revolution, from 1977, when Bradsell first moved to London and became a bartender to, more recently, the 2016 founding of Chicago Style, a cocktail convention that devotes itself to the societal problems that surround the bar world. The seminar will be fast-paced and cover a lot of ground. So bring your pencils and your longest attention span.
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.
The Job for Cyborgs? 10 tips for a regular human being to stay healthy in an insanely fun industry
Language: EN
Biography
Kathrin Abels worked as a professional cocktail bartender for 7 years while studying cultural theory and literature in Berlin. She honed her skills in a variety of outlets including high volume techno clubs, leading mixology bars, 5 star hotels and touring with the Red Bull Formula 1 Team.
After 4 years as a marketing and project manager in the IT and FinTech industry, she returned to her hospitality roots and joined BORCO-Marken-Import in 2014. First combining her marketing and hosting expertise for a variety of BORCO brands, including Tequila, Bourbon and Vodka, she has been nominated Global Brand Representative for the Sierra Tequila ranges in 2017.
In 2018, both Marca Negra and Mezcal Meteoro were added to complete the BORCO agave spirits portfolio, allowing Kathrin to work exclusively as an ambassador for Tequila and Mezcal, her all-time favourite spirits.
Riedel Wine Glass Tasting. Bonus tasting a glass of Coca-Cola
Language: RU
Biography
Riedel Brand Ambassador and product manager at Mirs corporation responsible for the “Wine glasses and decanter” category. Konstantin graduated as a sommelier from the Wine School Good and underwent training at Riedel Headquarters in Austria. He carries out Riedel Wine Glass Tastings, in which he shows how the same wine can display absolutely different characteristics and taste depending on the form of a glass.
A Clumsy guideline to our techniques, tips and challenges
Language: EN
Theses
In this seminar we’ll analyze some tips on creating our menus. The concept, the way of thinking and some things to highlight some of your cocktails.
Then, we will show some of our techniques and the way that we work our recipes to our prep room.
After that we’ll show some key techniques in order to use them to your bars and create experimental and proper ingredients.
In conclusion, we will focus to some challenges that you may face when you work on your cocktail menus.
Biography
I am in the bar business for 14 years.
I had the chance to work behind a few iconic Greek bars such us Pere Ubu, Eclipse, Aperitif and The Gin Joint. In 2012 I was announced Bartender of the Year in Diageo World Class Greece competition and I represented my country to the Global Finals in Rio de Janeiro, Brazil.
Since then I followed a series of seminars, trainings and mentoring all over the world by a few of the most recognized Spirit experts.
For the last 4,5 years I’m bartender and co-owner at The Clumsies, Athens ranked Best High Volume International Bar for 2018 at Tales of the Cocktail and at 7th Position at World’s 50 best bars 2018 (3rd time in row at Top ten of the awards). Recently, we opened a new bar called Senios Athens – a Greek bistro inspired by the Old School Athenian Bistros.
In personal level, I was nominated as ‘’Top10 international bartender of the year 2017’’ at Tales of the Cocktail Competition, New Orleans.
I consider Bartending as the most creative job in the World.
Liqueurs, always at the bottom of every drinks list if even listed at all. They play second fiddle to spirits in cocktails and are placed in a box labelled modifiers.
This certainly was not the intent of the creators of early liqueurs.
Why do we do this? Is it the sugar? Is it the overwhelming, almost limitless number of flavours? Have we been brainwashed through our education?
We will take a journey through the history of flavouring alcohol, explore the different methods and try to identify why liqueurs are treated this way.
we look at the rise in aperitivo and low abv drinks, we discuss using liqueurs as an ‘anchor’ in cocktails and ponder what the future holds for liqueurs and hopefully modify attitudes, theory and use of liqueurs.
Biography
Gareth Franklin AKA Mister G served his first drink over 20 years ago. It was a generic beer in a bad pub but hey, you gotta start somewhere!
Since then he has been mixing up better drinks in better bars around the world mostly in Australia and his home country England gaining a reputation for quality drinks, first class training and being ‘that guy’ who knows everything about liqueurs.
For the past 4 years he has been travelling the world as Luxardo Global Ambassador, spreading the Luxardo love and trying to elevate the liqueur category to new heights.
G’s trainings are more than a masterclass, they are a journey through 200years of cocktail and Luxardo family history while show casing the finest Italian liqueurs.
“One of the best brand trainings I have ever been to!” — Aaron Wall — Manager at Callooh Callay, London.
Sheldon behind the bar? How does emotional intelligence make you a successful bartender
Language: RU
Theses
What is emotional intelligence and which potential does each of us have?
The criteria of stress resistance and the mechanism of staying in control of emotions.
Do we know ourselves? Dialogue with yourself and your roles.
How to identify the the key point and the reason of conflict? The algorithm of working with the subconsciousness.
Signs of emotional burnout and its reasons.
Destructive attitudes and convictions. Methods of identifying them.
Convictions transformation. The rules of working on yourself successfully.
A myth that the etiquette has become obsolete. The classic approach to communications.
The rules of civil tone and the list of magic phrases.
The culture of dialogue and effectiveness of correctly and duly asked questions.
Working with anger. The usual ways of reacting and their consequences.
How to tame your pride?
The method of working with your self-identity.
Freedom and responsibility. What’s the connection?
7 steps of self-management.
Biography
Expert in sales and service, certified business coach, certified coach (ICF), 27 years of experience in service sales.
26 years of experience in sales. 8 years of experience in creating and implementing standards. 10 years of experience in coaching for owners and top managers of companies.
Speaker of conferences and seminars on service and sales. Awards: “Best Speaker” 2014, “Best Case” 2016 at the Practical Conference “Best Customer Service Practices”.
Teacher of the MBA program for restaurateurs at KMBS (Service Management module, speaker at MIM Business School, etc.
I am Oksana Sybydlo and I make my living as a professional photographer. At the BAROMETER I’m going to speak with you about visuals of your cocktails. You know how to mix them, so your guest returns. How do we make them come for the first time?
Food photography has been my job and passion for 4 years. I want to share my knowledge and skills, so you fall in love with this exciting process.
Look, modern people tend to relentlessly scroll their social media up and down. I will explain how to make them stop for a sec and check out the vibrant photo of your cocktail and pick YOUR bar after a long day or week.
We will use real photo examples to see what makes a viewer covet a drink from afar. How to make shots like that and avoid fails (which happen way too often). Some photos go with social media, others work with other advertisements. Let’s learn the difference as well as the cornerstone of food photography — angles, props, and accents on details.
Put your shakers, strainers, and glasses aside for a bit and be ready to equip yourself with a camera (the one in your phone works too!).
Biography
My name is Oksana and I’m in love with shooting meals.
I’ve been into food-photography since 2015, shooting not only in Ukraine but also in other countries.
For more than two years I have been teaching food-photography at the Kyiv School of Photography.
I shoot for advertising, catalogs, menus, sites, social networks, for chefs’ portfolios and for books. Several times I judged international photography competitions.
Where does money in a bar come from? Look deep into the roots
Language: RU
Theses
Why plan if it’s all clear?
What do we sell? How do we sell it? To whom do we sell it?
We’ve got cocktails, but no sales. We’ve got sales, but no profit.
Stop looking at others’ first cost.
Cost & Price – an ABC analysis with a human face.
Stop spending money recklessly.
What can’t be saved on and what is to be thrown away.
A step by step algorithm to managing finances of a bar in an orderly manner.
A check-list of financial activities of a bar.
Biography
HoReCa consultant and trainer, co-owner of the True Burger Bar and Hendrick’s Bar (Kyiv)
I hold seminars on restaurant management: personnel, quality, sales and expenses, consult on management and help to develop and implement operational standards.
I’m in the restaurant business since 1998.
Since 2002, I was at the origins of the Training Center of a large restaurant company.
Since 2005 I’m a trainer-consultant for HoReCa.
Author of seminars on operational management of restaurants, kitchen management, personnel management.
Developer of the Restaurant Standardization System.
Author of manuals for restaurant employees.
Host at industry conferences and forums, and my own master-classes.
Over the past 15 years, I work for projects on developing and implementing standards for restaurant chains and private restaurants.
Liqueurs, always at the bottom of every drinks list if even listed at all. They play second fiddle to spirits in cocktails and are placed in a box labelled modifiers.
This certainly was not the intent of the creators of early liqueurs.
Why do we do this? Is it the sugar? Is it the overwhelming, almost limitless number of flavours? Have we been brainwashed through our education?
We will take a journey through the history of flavouring alcohol, explore the different methods and try to identify why liqueurs are treated this way.
we look at the rise in aperitivo and low abv drinks, we discuss using liqueurs as an ‘anchor’ in cocktails and ponder what the future holds for liqueurs and hopefully modify attitudes, theory and use of liqueurs.
Biography
Matteo had always been instructed by his father that he must earn the right to work for the family business. He knew that it was not enough to have the surname of Luxardo. To learn the industry and prove to his family that he had the focus and drive to be a contributing member of the family business, he moved to the UK for more than a year, where he worked as a sales representative for Remy Martin. It was the job and the experience of immersing himself in the alcohol industry, that helped him find direction.
He also came to understand that in order to drive the family business forward, he must understand what it takes to be a bartender. After spending more than a year in Spain studying and working behind a bar, his father called him to ask if he was ready to join the family company. In the past more than 18 years, Matteo has worked with partners all over the world to build the Luxardo brand and showcase Luxardo’s role as an innovator in cocktail and culinary culture. Now, as Luxardo’s Export Director, Matteo is thrilled to travel the world to build relationship with bartenders, consumers and other key stakeholders. Sharing Luxardo’s nearly 200 years of history and educated about the versatile range of liqueurs is Matteo’s passion.
Head bartender and Creation Development: Paulo Gomes
Style: Speakeasy cocktail bar
Focus: Classic Cocktails with Modern vision
Spirits: Dark Spirits & Gin (BIG focus on whisky)
Located on the most luxurious avenue of Lisbon, “Avenida da Liberdade”, there is a concept that aim to serve and show what is best made in the art of bar and cocktails, with great inspiration in Speakeasy concept that arises from cities like London and New York, especially during the period of the “dry law” or “Prohibition” in the United States, but with the identity of our city, country and culture, making this our difference.
The structure of our vision is to demonstrate the various periods where the culture and consumption of cocktails were more visible and creative, the golden age of cocktails, early 19th century, through the “Prohibition” in the 20s and early 30s, or revolutionary periods like the 50-s and 70-s, culminating in the modernity of the 90 years of the cocktails to the present, adding to it the way you operate the camera when it is asked to “press for cocktail” to get in the space.
We function only with places sitting, swing music, jazz, funk or rock that help create the desired atmosphere, the decor inspired by 20´s and 30´s, complete isolation from the outside world from entering the bar, and the intention of being a social bar regaining the bohemian spirit, festive and point against all lovers of the world of bar and social fellowship.
Awards:
50 Best Bars
N°92 in 2017
Mixology Awards:
Top ten European bar 2018
Top ten European best Bartender 2018 (Paulo Gomes)
Lisbon Bar Show:
Best Portuguese bar / 2015/2016/2017/2018
Best Portuguese Menu / 2015/2016/2017/2018
Best Portuguese team / 2016/2017/2018
Best Portuguese bartender / 2015/2017 (Paulo Gomes)
Adler’s Passage is a secret of Ternopil because it’s situated on the street that doesn’t exist anymore. The additional mystification is linked to the number “13” which has always been associated with something mysterious by people from all around the world. And the true spirit of witchcraft and pharmacy is passed to us by Ignatius Adler, a former dweller of the house where our bar is located.
Mixing cocktails as well as preparing chemist’s potions requires experience, knowledge and certain skills that our bartenders have and can surprise every our guest. How? Then can do it beginning with classic cocktails, ending with their own author’s recipes and chef bartender’s recipes. Our cocktail card and assortment of alcohol are harmoniously matched with dishes in the style of “casual food”.
We are the very institution that keeps the style, follows trends (that is proved by our INSTAmenu) without losing historical spirit or changing traditions.
Dr.Cocktail: cocktail archaeology before the internet
Language: EN
Theses
Ted Haigh will lecture on his favorite subject, himself, taking the audience through the trials and tribulations of unearthing ancient spirits and cocktails before the Internet and when dinosaurs roamed the Earth. He may have a word or two to say about Prohibition too. He has a new edition of Vintage Spirits & Forgotten Cocktails, with a vastly expanded and amply illustrated Prohibition section – with additional drink recipes, Dry, and Wet.
Biography
Ted Haigh has had a fascination with cocktails ever since, as a kid, he used to watch 1930s society movies with their glamorous cocktail scenes. One fateful day, he stumbled on an old 1934 bar guide. Noting the strange drinks, the Corpse Reviver, the Monkey Gland, and the Bosom Caresser, he thought about those old films and resolved, someday, to sample the drinks of that era.
Beginning in the early 1980s, as an adult tenacious in his every interest, Haigh began to collect more and more old books on the subject. He also started acquiring the obscure booze to reproduce those strange old potions. By the late 1980s he was finally able to sample the object of his initial ardor: The Corpse Reviver #2. To his amazement, it was wonderfully balanced, fresh tasting, and utterly delicious. In-depth collecting and renewed research followed.
By the mid 1990s, assuming himself to be alone in his interests, he discovered the fledgling World Wide Web. He found kindred souls on the AOL Drinks bulletin boards and began humbly answering questions based on his years of research. When, at the advice of cohorts, he became Dr. Cocktail he was immediately asked to become the maven of the spirits & cocktail forums where he gained a loyal following. In the intervening years, he co-founded the Internet Cocktail Database, and The Museum of the American Cocktail.
Doc is the author of the award-winning book “Vintage Spirits & Forgotten Cocktails” of which William Grimes said, “The cocktails are great and the photos are stunning. You have your hands on stuff that no one else does.” His premises and theories of the cocktail and its constituent components have been widely quoted and referenced in the New York Times, Esquire, The Malt Advocate, the Wall Street Journal, USA Today, the Los Angeles Times, Men’s Journal, Imbibe Magazine, the Associated Press, in at least 14 books, various radio interviews, and widely on the Internet. He has written for national magazines, provided introductions and prefaces for a number of books by others, and given advice to Spirits makers, bartenders, and other writers, He has two of the larger collections of vintage cocktail books and spirits in the world.
He lives in Burbank, California with his wife, Nurse Cocktail, five cats, a mule, and a donkey.
Bar concept: The Clumsies Apoteka Hope&Sesame Tippling Club
Language: EN
Vilnius, Lithuania
Apoteka opened its doors in November 2015. It’s located in a little bit quieter spot of Vilnius old town, at the time there was not a lot going on around here, but that changed since we opened. It’s a bar with 27 seats and we have a chairs policy, it means we can accept a maximum of 27 guests at one time. It was risky because we were pioneers with this policy in Lithuania, but time flies and now we see that our risk paid off. The good thing about it is that people appreciate hospitality and details, they come specially to us, not just randomly passing by (of course sometimes that happens too).
At the moment our bar team consists of 5 bartenders and we all work changing positions, one day you are behind the bar, another at the door and the next one serving the tables. The main idea of this bar is to make modern creative cocktails and to offer our guest something new and special each time they step in. We put a lot of work and attention to details in our menu and cocktails. Jazz music, dim light, new flavours and interesting experience from the first step is what you can expect when you enter Apoteka.
What people are talking about: idea, history and concept as the foundation of a successful bar
Language: RU
Theses
Idea and concept are what we begin to create our bar with, what our guest finally sees, what he knows about us, what he says, what image of the bar and its team goes ahead of us. Idea and history should be manifested in all elements and actions. They can penetrate not only the bar premises but through the lives of the team and even the guest who believed us. Theses:
Perfect idea and concept. Main factors in elaborating of a fascinating story.
Idea and concept as the face and engine of the team.
Guest’s “relationships” with all that we came up with. How to help him believe in our history.
The story that goes ahead of us.
Biography
Roman Stadnik works in the industry for nine years.
Bar manager and ideological mastermind of Beatnik Bar.
Previously, he was the bar-manager of the Farsch restaurant chain in Kharkov, which he left for the sake of an old dream to open and be part of a small conceptual bar, which Beatnik Bar became.
Gimlet is a bar where the 400-year history of gin hit its modern note uniting those who have something to tell and to appreciate.
For example, 40 kinds of gin from all over the world. Or classic cocktails, which shaped the culture so dear to you. In the bar, you will see a book of recipes that includes 54 of them. As you may see the Gimlet was the inspiration for the name. It came from the 19th century and of course, it is based on gin.
Same as literary cocktails.
Yet it can’t go without good old tequila, mescal, bourbon, and others. In order to obtain original tastes, all syrups and cordials are prepared in the private laboratory. Ginger beer, ale and 3 kinds of kombucha are produced there as well.
Guests of Gimlet know that the nights were mainly made for saying things that you can’t say tomorrow. They feel the bar romance. Whether it’s a loud company or a loner debating the bartender regarding a spontaneous gin-tasting. At the end of the week, the atmosphere is filled with music from funk to jazz. Live.
In the daytime, the bar opens at 11 am. After whirlwind nights on Friday and Saturday lunch is served from 12 pm.
Right, about the kitchen. The menu is based on classic European and Asian recipes, which the head chef had his own view on. By the way, he came up with gin sauce. Yes, this bar is all about gin.
Vivid, interesting, author and classic — it’s all about cocktails in our Bar. Brand bartender Ivan Zelik together with the team of the Bachevskis’ Bar creates unique cocktails with a history and original character. Mixing author cocktails, they pay special attention to homemade tinctures and liqueurs that the establishment has more than a hundred varieties of. The whole bar is based on local mixology and professional bartenders who take top places in various competitions.
All author cocktails in the cocktail list are illustrated by artists. And the list itself is divided into sections where every guest will find a favorite cocktail — a seasonal, an author or a classic one.
Anyone who enters the Bachevskis’ Bar has an opportunity to see an interesting element of the interior — big bottles with aged liqueurs which were lined up on special racks along the walls. And these drinks are older that the establishment itself because they were bottled before the opening of the bar. And more than four years have passed since that moment.
Bar Awards: Top-3 Bar Proof in the monobars category.
Mantra Production launches Eden Bar (the second part of the EDEN ROOFTOP GARDEN project) on the seventh floor of the Tsum Department Store.
It’s a restaurant from the Carlo Cracco (chef having 3 Michelin stars), impossible to get into. Star guests from all around the world book a table several months beforehand.
The project’s bartender position is taken by Filippo Sisci, inventor of the “cooking liquid” concept, founder of the Milan bar TALEA BAR, former chef-mixologist of the Milan restaurant Carlo e Camilla. He is among the top 10 best mixologists in Europe, well known in New York, London and Paris. Many glossy magazines around the world have written and still write about his innovative “cooking liquid” technology, and all his work-shops always have sold out.
From the roots to the present: the revival of absinthe and how to use it in the modern mixology
Language: EN
Theses
The history of drinks based on wormwood begins in the V century BC, and the first cocktails with absinthe appeared in the nineteenth century and were popular until the Prohibition. Absinthe at the time was a frequent cocktail ingredient along with gin, brandy, American whiskey, vermouth and beaters. Our lecture will also include some absinthe-based cocktails in art.
We will demonstrate a unique and exclusive selection of cocktails with absinthe, demonstrating its use in modern mixology. This selection is at the peak of bar innovation and contains the most fantastic and incredible ingredients, focusing on the history of the past five years. Drinks are designed by us and represent our latest concept: SIM-PLEX = complexity made simple.
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.
Bar Americano is the first bar in Almaty created in the style of America in 1920-1930. Only natural materials were used – stone, wood, and metal.
This is a two-room basement bar. The first one has a bar counter, while the second one is a place of comfortable seats and a vintage piano used by artists for live performances.
The entrance is not disguised (there is no full conspiracy seen in the concept of original Speakeasy-bars), yet it is ‘hidden’ inside the building. You can get inside the bar through the door phone.
The place is convenient for both chatting with cold champagne or cocktails, and for louder evenings on weekends. It works until the last guest and never closes by the hour.
It’s a place with a unique atmosphere, which brings you from the cultural center of Kazakhstan to a cozy home-like environment.
The bar menu consists of 10-12 cocktails and is updated every 1-2 months in accordance with the season.
The concept of the bar menu was established on a couple of ideas: local ingredients and having a connection with the taste preferences of the locals. The city’s name Almaty is translated as ‘apple-like’. Thus, the most popular cocktail Almatini is based on this ingredient. It consists of home apple liquor and other ingredients based on local cultivars of apples.
The bar team are the best bartenders of Kazakhstan and Central Asia according to Diageo. They are also winners of national and regional contents and simply active and fun professionals with a smile on their faces and the only goal – to make you feel at home.
Being quite new, the bar opened at the beginning of 2019 and has drawn the attention of the main restaurant and bar critics and different media, has been nominated and won ‘Discovery of the Year’ award according to the annual Almaty restaurant contest.
Fifty – is a small cocktail bar right in the heart of the capital in the city of Tashkent. The theme of the bar was tastefully selected and launched in the style of cinema. With a VIP-cinema inside, we meet each of our guests with popcorn and a clapperboard-style menu with signature drinks. No one remains indifferent, our professional bartenders will gladly help you pick a drink to your desire and taste. Only the highest quality sound from the best DJs of the country and guests from abroad. There is also a summer terrace, where you can take a seat and have dinner trying exquisite dishes of Japanese and European cuisines in a relaxed atmosphere.
Fifty is about welcoming bartenders, delicious drinks, warm festive atmosphere and the quality of the service. Meet you at Fifty.
Theses – “Treat yourself. Thesaurus of taste. Baileys”
Physics and chemistry of the taste perception process. How to please our brain. Tasting drinks based on Baileys liqueur.
Theses – “Menu Engineering. Designing the taste and aroma”
Every barman sooner or later comes to devising a cocktail menu independently. This can be 6 mixed drinks blended in with general dishes and drinks in a restaurant with no focus. Or this can be 6 conceptual cocktails wisely highlighting the menu and increasing the strong alcohol flow. As a result, alcohol companies take an interest in the venue and it receives marketing support. How to wisely devise a menu from its concept to the prime cost of beverages? Where to seek inspiration and how not to miss the financial component? How much your cocktail menu is supposed to cost?
Biography
Co-owner of the S34 cocktail bar (Kiev). Senior Trainer of the HORECA International Training Program for Eastern Europe, Diageo Bar Academy. Created more than 30 cocktail menus in Ukraine. A consultant for bars and restaurants.
With an international team of professionals, including Michelin chef Richard Aguilar, he launched a bar at the Tuya restaurant (Vienna).
Inguss is well known with his signature cocktail garnishes and during the masterclass he will show you some creative ideas how to garnish your cocktails. Ideas can be used for bar cocktails and also for cocktail competitions. Together with Monin brand ambassador in Ukraine Anastasia Sudak, they will fill up room with flavours.
– How will you be inspired to create the perfect side dish?
– How to impress guests not only with taste but also with appearance?
– How to use kitchen products for creative cocktails serving?
– Cocktail PR: how to preserve your recognizable style?
– How to create a side dish of the future?
Biography
Inguss Reisenbergs began his career as a bartender in 2011. Received a Master’s degree in Business Administration from Turiba Higher Business School (Riga, Latvia). He is now experienced marketing team leader and Monin brand manager. He received many awards at various specialized competitions, and won the Latvian Cocktails Championship (2017).
Ingus is the author of the book “Riga Cocktails”, which contains recipes for author cocktails from world classics to avant-garde. A recognized connoisseur of cocktail garnishes, Ingus is constantly improving this art, inventing new remarkable cocktail designs.
What means bartenders friendship? I think it’s not only between bartenders, but also with guests, brands and bars. What are the responsibilities, benefits and goals of such friendship?
Should we be friends with other bartenders? Is it important to visit other bars and communicate with bartenders?
Can we be friends with our guests?
What is friendship with brands?
And how to deal with situations when your friends come to bar and regular customers are also there? Tips how not to make them uncomfortable and how to make everyone happy.
I will share my thoughts, conclusions and personal experience from American Bar.
Biography
Working at American Bar at Savoy Hotel in London for more than two years as a senior bartender.
Before that he was managing cocktail bar in Riga, Latvia and also bartending.
Few cocktail competition winner, several global competitions finalist. Bacardi Legacy, Havana Club Grand Prix.
Sustainability, naturality and quality in the modern bartending
Language: EN
Theses
My event will be about how to integrate global bar trends into the daily bar business in an easy way: Savoury, Coffee Cocktails, Sustainability, just to name a few… Twisting, infusing, modifying, increasing, adapting, flavoring, enhancing – why is this all necessary?
First I will speak about exactly those trends and their relevance: is it profitable, realizable, even in high-volume bars? Why an USP is important?
Then I will show some simple ways how to integrate those trends into your daily business considering the expenditure of cost and time.
Impossible is nothing – true or false? Everything depends on concept, calculation and implementation.
Biography
I am Beverage Innovation Manager Central Europe for MONIN. I’m in Bar Business for more than 25 years, I’m owner of a Bar Catering and a Bar School in Vienna, Austria. I was competing in more than 80 bar competitions in many countries, have been Top 15 in FBA World Ranking, member of IBA, WFA and FBA. Used to be WFA Grading Examiner and Bar Examiner for Austrian Government, teaching Bartenders for “Magic Life Club” in Turkey, and in Tourism and Hospitality College in Austria.
I have been booked for events like Eurovision Song Contest Final, Cannes Corporate Media and TV Awards in France, Roadshows, Ski Jumping World Cup, Red Bull Air Challenge and many more.
General trends in the creation of objects depend on the ideas and values of society, technology and emotions that they cause or for which they are responsible.
We will analyze current general trends.
Who needs trends, which bar can be called trendy? Is it necessary?
Trends in interior design.
What ideas, forms, materials can create a modern interior.
Biography
Lecturer at the European Design School, jury member of the Industrart international industrial design competition.
Burning out at work and in life and the role of alcohol in it
Language: RU
Theses
Through easy theoretical material the speaker will tell about the phenomenon of burning out and the role alcohol plays in attempting to deal with it.
The masterclass consists of the following blocks:
What is burning out
Causes and symptoms of burning out
What is the ID
How alcohol influences the ID
Which consequences it leads to
Is it good that the ID comes out or not?
Biography
Oleksandr Oleshko is an instructor and actor in the ‘Black Square’ improvisational theater, a psychotherapy practitioner, and a business coach. He is an author of 4 training courses and more than 20 masterclasses. More than 1,500 people have been coached by Oleksandr, among whom were businessmen, politicians, and entrepreneurs.
Bittersweet Business: How to succeed in a “bitter” business
Language: EN
Theses
This is the lecture about how to use bitters in cocktail bar and become very successful with your concept. What advantages in using bitters in cocktails, why it is so big trend in the world, how to play this game. Plus the story about Sother’s bar and his way of success.
Introduction
Who is Sother
What is Amor Y Amargo
What are bitters
What are bitters?
History of bitters
Types of bitters
Brand of bitters (with examples)
Why bitters?
Advantages of using bitters in cocktails
How it became a trend
Cocktail demo of a drink
Amor Y Amargo
What is the bar like?
Why bitters
Why only stirred
What has made it successful
Awards and recognition
Sother Teague
Biography and career path
Book: I’m Just Here for the Drinks
Social Media
Teaching
Biography
Professional bartender Sother Teague is the Beverage Director at New York bitters bar Amor y Amargo, co-founder of NYC bar Coup, partner of Blue Quarter and Windmill, and the co-host of “The Speakeasy” on Heritage Radio Network.
He developed a love of teaching while working on the Food Network series Good Eats, and has been featured as a cocktail expert in countless outlets including Esquire, The New York Times, New York Magazine, Time Out, BuzzFeed and more. His first book “I’m Just Here For The Drinks” was released in 2018.
Bar concept & social media strategy – is it the same or not? Should your bar’s social media transmit its philosophy and have a communication style? Or is it enough to just display the menu, interior and the list of parties?
Content: Hot or Not? Should the content be highly professional or is it enough to let the staff make posts? Which type of content sells and which one is just for the audience to like? How much to invest in the content?
How to work with bloggers or the target without losing the budget? Who is better – bloggers or your usual guests? How to build relationships with both, so that they visit more often and recommend the bar? What, how and when to run in promos for them to bring people or generate orders?
What to do when you have ‘the cocktail was so so’ or ‘I was expecting more’ in the comments? Communication in the comments section: how to respond to negativity and benefit? How to work with tags, reviews, and check-ins and convert them into loyalty?
Biography
Tetiana Mokrenko is the founder and partner of MokCo digital agency, an expert in communications planning, SMM, reputation marketing.
The MokCo agency is specialized in developing and executing communication campaigns on the Internet and beyond, focusing on achieving clients’ specific business objectives. Within the 3 years of our agency’s work Oschadbank, Nova Poshta, Luksoptika, Halychyna, METRO, Ahmad Tea London, Obolon, Arterium, OSCE, Volkswagen have become our clients.
Metrics of Happiness: psychological roots of a great service
Language: EN
29 Sep
17:10 - 17:50
Roots Stage
Napkinomics: the foundation of a great service
Language: EN
Theses
The roots of human perception. What pleasure means for a human and how our brain reacts to it. Human emotions from a biological perspective. Illustrative examples. Background and genesis of service.
Arrangement of your personal comfort at work. Pleasure as the basis to build the foundation of service on. The psychology of bartending. Personal self-organization and consequent self-organization of all processes.
Basic senses and which ones to focus on to deliver an unforgettable service. Additional components of perception and our brain’s reaction to it. Neuromarketing.
Biography
I’m a bartender for 8 years and during this time I won many competitions in mixology in Romania and represented my country in the Global Finals in Monin competition France (12th place) , International Bartenders Association competition Bulgaria (6th place), and Japan (2nd place). My biggest achievement was winning World Class Romania 2015 and 13th place in World Class Global Finals in South Africa.
Few years ago I started judging competitions worldwide and now I’m working as a trainer for Diageo Bar Academy Romania and Head Trainer for DBA Eastern Europe.
In my oppinion Diageo Bar Academy is the ultimate way of making people happy. We teach all the bartenders and waiters how to make their guests happy. So we touch milions of people with our passion.
People do not buy, people live. Live in a constant desire for something. To look better, to be successful, aware, interesting… Products are instruments that bring them closer to these desires. We don’t buy products, we buy stories behind them. We buy what we want to become with this product, our own transformation. Thus, in order to be interesting for modern consumers, the focus must be changed from Unique Selling Proposition to Unique Transformation Proposition.
The concept of a bar is a story, a universe you want to invite your main character to. In order to create a fascinating story, you need to properly understand the context your hero lives in. Who is he? Which habits does he have? What does he strive to do? Which transformation does he want to experience? What prevents him? Which part does the bar play in all of this?
I will explain how to find interesting answers to all these questions and will provide you with simple instruments to work on concepts.
Biography
— Began his path in advertising working as an account manager intern in the international agency JWT.
— Later on had an internship in Philip Morris, Marlboro brand-group. Took part in restarting Marlboro Red in Ukraine having delivered communication instruments for hostesses in clubs, bars, and restaurants.
— Started his private brand of hand-made leather accessories.
— Shut down his brand and began working in web and graphic design.
— Joined the advertising agency Brave Branding as a marketing analyst.
— Became a strategist in Vintage web-studio creating concepts for web sites.
— Became a Product Owner in Wepster startup, which does mailing and marketing automation in messengers. My task was to create a product concept and work out the future functionality in order to develop a product strategy.
— Transferred to BANDA agency as a strategist, where managed to work with such brands as Borjomi, Prom, Unit.City, MacPaw Space, Goodwine, Bud.
I will tell you why, after ten years at the large company, I left the position of a top manager and changed my work in a big business to the restaurant industry opening my own pub. Why did I choose starting a business in this particular segment. What should you do to find your niche. How can you see where you will be first or one of the first.
I’ll tell stories of how we opened the pub, what we did to do this. What did we do completely different than everyone else. I’ll tell the history of creation and our marketing, how we launched, promoted our project and so on.
Biography
Denis is the founder of the pubs “Kedi iskusstvoveda” (Dnipro) and the recently opened “Kedi iskusstvoveda — Kiev” in Bessarabka. Beer expert, ambassador and creator of craft cider “Lysidr”. In marketing for over 15 years, he drinks beer even longer. Dnieper “Sneakers” in 2018 became the first winners in the “Best Pub” nomination of the National Restaurant Awards SALT.
My presentation would aim to show we have completed the circle back to the roots again, which is all about giving importance to the customer and hospitality. In the past cocktails were a means to enhance the customer’s experience and enjoyment with the bartender helping to enrich the memories they took away. We are moving back to more focus on the whole experience which includes the cocktail and the ability of the bartender to understand the relationship between himself and the customer. This includes mindfulness and a more altruistic approach to the wellbeing of the customer. I will use my fifty five years of experience, most of which was at the American bar of the Savoy Hotel in London to talk about customer expectations and being a good host as well as what is needed to be a good professional bartender today. Our motto at the Savoy was “in excellence we strive” which still applies to our profession.
Biography
I was born in Rome, Italy in 1940 and came to England when I was 18. I worked in hotels around the country and eventually in 1963 joined Pebble Bar as Head Barman where I stayed until 1981. When the Company sold the restaurant I moved to the American Bar of the Savoy Hotel itself as Assistant Head Barman, becoming Head Barman/Bar Manager in 1984 and remaining until I retired in 2003 at the age of 63.
I have been a member of the United Kingdom Bartenders Guild for over 30 years and was President from 1997-2004 . I am currently Education Secretary and have been involved with running their training courses.
I have won several cocktail competitions in the past, including the MSS Europa Cocktail 1994 which I won with my “Elise” cocktail, named after my daughter. At the Bar Awards 2003 (in Association with Class Magazine) I received an award for “Outstanding Contribution” and at the Flavour Bar Awards 2004 an award for “Industry Personality”.
Over the years I have given many cocktail demonstrations and specially designed cocktails for numerous film and book launches, Royal and other national occasions. I have organised cocktail competitions, plus acted as judge on many occasions and continue to do so during my retirement. This includes acting as a global/international judge at the World Class Competition and at Tales of the Cocktail in New Orleans, USA. I also find time now for some consultancy work, special event work and masterclasses.
Any time left over is devoted to my other passion – golf ….and also to my family.
How to decide whether you need music in your bar in the first place. The history of the phenomenon. Music in bars is a predominantly Slavic tradition.
A bar or a discotheque?
The dynamic of music in a bar. What is played in your loudspeakers? Is it loud or quiet?
What is right and wrong in a bar?
The legal aspect of playing music in bars.
Native or strange? Ukrainian and foreign music.
The way some famous composers were compiling playlists for their favorite places and how that turned out.
Q&As.
The lecture will be accompanied by musical illustrations.
Biograohy
A jazzman, an author and a host of more than 5,000 radio programs, a TV host on UA:Pershyi national television channel.
A producer and art director of the “Jazz in Kiev” company, a curator of the Voloshyn stage at Koktebel Jazz Festival, an organizer of Alfa Jazz Fest in Lviv.
An editorial staff member of the “Jazz-kvadrat” magazine, Ukraine’s representative in the European Jazz Federation, a member of the Jazz Journalists Association. An author of more than 700 publications in newspapers and magazines in Ukraine, Poland, and the USA.
We will talk about how we perceive alcohol, how it enters our organism, how detoxification occurs. At what stages genes start working. Consider the cases of different nations of the world, their features, how they use or do not use alcohol and, how it affects them.
Biography
Dariya Loseva is a co-founder and CEO of the “Myheli” ’company, which is a service suggesting a personal diet after a DNA test. Daria is a geneticist, molecular biologist, popularizer of science, TEDx speaker. In 2018, she received a “30 under 30 by Kyiv post” award. She co-organized a community on Facebook and Telegram called ‘Club 120’. It unites people to exchange scientific facts, bio hacks, relevant and newest studies in medicine, biotechnology, and DIY-biology.
The world Aperitivo speaks Italian. The social and industrial origin of a lifestyle.
Language: EN
Biography
Roberto Bava is principal of Giulio Cocchi winery, the centenary boutique house of premium sparkling wines and aperitifs in Asti, deep in the Piemonte wine region.
Together with his brothers and family he also run the Bava Winery, vine growers of classic and innovative wines in the Barolo and Asti areas.
Because of his nonstop activity in promoting the Italian wine and aperitivo culture around the world through seminars, gala dinners, tastings and concerts his company title switched years ago from Marketing and Export Manager to Fun Manager and his business card is a cult for collectors in the wine business.
He has served as head of the Wines and Vermouth entrepreneurial association in Asti and as national president of the Italian Chocolate Society. He is now president of the newly formed Consorzio del Vermouth di Torino.
His cultural search for identity and authenticity brought him to save from oblivion and to re-launch obsolete products like Barolo Chinato and in recent years to bring back the appellation “di Torino” on an authentic premium Vermouth . The cult aperitif Cocchi Americano was also kept in production for 128 years with the aim to preserve unchanged the original formula invented by Giulio Cocchi himself.
Mezcal is a neoclassics. Basic information about how to use the drink in your the bar on either side of the bar counter. Everything you need to know about the drink.
History, legends, ritual and culture.
Maguey. Types of agave used in production, and their features. Regions of growth.
Technological features of production.
Traditions and innovations, confrontation and compromises.
Mezcal — a new aroma and taste in your cocktail card.
Biography
Timur started working in the bar industry at the end of the last century. Today, he is the brand ambassador of the WTeam HoReCa strong group, a leading training manager at Planet Z, a teacher at the Parovoz Mixology Course and one of the founders of the Ukrainian Spirit Course.
A true icon of the drinks world, Desmond Payne began his career in 1967, the year Rolling Stone hit magazine stands for the first time, The Beatles released “Sgt. Pepper’s Lonely Hearts Club Band” and Muhammad Ali was stripped of his heavyweight belts. Five decades later, he remains a revered figure in the drinks world.
Through his innovative creations of the super-premium Beefeater 24 and the ultra-premium Beefeater Burrough’s Reserve, Desmond provided his personal contributions to the Beefeater legacy, and cemented his status as a true icon of not only London and gin, but the entire drinks industry. His desire to share his expansive knowledge and preserve Beefeater’s high standards has proved invaluable throughout his service.
Born in Cuba, in Bayamo City, eastern part of the island, close to Santiago de Cuba, second largest city in Cuba and birthplace of Light Rum Style.
International Brand Ambassador for Havana Club. An experienced marketeer and passioned bartender with more than 10 years of experience. Member of the Cuban Bartender Association since 2014. In charge of the Havana Club Master Class Program. Global Jury for the Grand Prix Havana Club, biggest International cocktail competition at Havana Club.
How to drink whiskey “like a boss”. Johnnie Walker
Language: RU
28 Sep
19:30 - 20:15
Diageo Bar Academy
Know your liquide or how diffirent can be Johnnie Walker Black label
Language: RU
Theses
At this tasting, we want to return to the origins of blended whiskey. And through tasting single malt whiskeys that are included in the blend (both pure and in combination with food), we will come to understanding of the blends. Whiskey is not only a drink but also a cultural heritage.
Biography
Diageo Reserve brand ambassador in Central Asia
10 years experience in the hospitality industry
Ex bar manager “Afisha” restaurant and bar (top 3 restaurant bar — Barproof 2018)
“Efficiency & Effectiveness. Gordon’s Gin in the highball and Low-ABV trends”
Language: RU
27 Sep
16:30 - 17:15
Diageo Bar Academy
Coffee mixology
Language: RU
27 Sep
19:30 - 20:15
Diageo Bar Academy
Don't be a Bar Manager
Language: RU
27 Sep
21:00 - 22:00
Diageo Bar Academy
"Please Stop Mixology" Challange
Language: RU
28 Sep
14:30 - 16:15
Diageo Bar Academy
Ritual serve & "Wow" effect
Language: RU
27 Sep
18:30 - 19:15
Diageo Bar Academy
Zero Waste System at the bar
Language: RU
Theses
Efficiency & Effectiveness. Gordon’s Gin in the highball and Low-ABV trends. We will analyze the Low-ABV category of cocktails with concrete examples. We will taste three or four cocktails, revealing both Gordon’s Gin and a wide range of possibilities for its use.
Biography
Bar manager of the restaurant Vinoteca Praha “Wine & Dine” (Lviv), trainer of Diageo Bar Academy, brand ambassador of Diageo Premium Core Portfolio.
“Efficiency & Effectiveness. Gordon’s Gin in the highball and Low-ABV trends”
Language: RU
28 Sep
12:30 - 14:00
Diageo Bar Academy
The Cocktail Techniques
Language: RU
28 Sep
19:30 - 20:15
Diageo Bar Academy
Know your liquide or how diffirent can be Johnnie Walker Black label
Language: RU
28 Sep
20:30 - 21:15
Diageo Bar Academy
Bar Talks. DBA afterparty
Language: RU
29 Sep
18:00 - 19:00
Tasting 1
How to drink whiskey “like a boss”. Johnnie Walker
Language: RU
Theses
Efficiency & Effectiveness. Gordon’s Gin in the highball and Low-ABV trends
We will analyze the Low-ABV category of cocktails with concrete examples. We will taste three or four cocktails, revealing both Gordon’s Gin and a wide range of possibilities for its use.
Biography
Andrii Demenko is a bar manager at the bar of the Italian Edition 2 restaurant (Kharkov), coach of Diageo Bar Academy, brand ambassador Diageo Premium Core Portfolio.
The Rum diary. The mysterious world of TIKI. History and stylistics of Rum. TIKI culture: geography, origins, founding fathers. Tasting of the Captain Morgan rums line.
Biography
Bar manager of The Fitz bar (Odessa), trainer of Diageo Bar Academy, brand ambassador of Diageo Premium Core Portfolio.
Exploring the diversity and history of Jamaican rums
Language: EN
Theses
Exploring the diversity and history of Jamaican rums
Matthieu GOUZE has been working alongside the award winning master blender and owner of Maison Ferrand and West Indies Rum, Alexandre Gabriel, for more than 10 years.
He will explore the diversity and history of Jamaican rums. The talk will be complete with a tasting, notably, Plantation’s newest Xaymaca Special Dry, which has also been awarded as the Best New European Spirit at BCB 2018 in Berlin.
In addition to tasting Xaymaca, guests will also get an exclusive taste of its components, which includes several unique and interesting Jamaican rums, as well as Plantation Vintage Jamaica 2005.
Biography
Matthieu Gouze is the sales director in Europe, APAC, Africa & Middle East for Maison Ferrand looking after Ferrand cognac, Plantation Rhum and Citadelle Gin. He has been working alongside the award winning master blender and owner of Maison Ferrand and West Indies Rum, Alexandre Gabriel, for almost 10 years. In addition to traveling the world to develop his markets, he is traveling regularly to Cognac and the Caribbean to visit the different distilleries in order to give his inputs on new products. Matthieu Gouze has extensive knowledge of spirits and has conducted multiple seminars on Cognac, Rum and Gin. He has spread his spirits knowledge as a speaker on many industry panel discussions around the world and has served as a spirits judge for many organizations.
The Rum diary. The mysterious world of TIKI. History and stylistics of Rum. TIKI culture: geography, origins, founding fathers. Tasting of the Captain Morgan rums line.
Biography
Bartender, Mixologist, Entrepreneur, Storyteller, Diageo Reserve Ambassador Belarus, Splash&Dash Bartenders school co-founder, Make-Make Tiki King (Minsk) Chef-Bartender.
Panel discussion "BAROMETER Talks": Co-owning a bar with a bar manager
Language: RU
Biography
I have been working in the restaurant business since 1998. I have been an owner and author of numerous restaurant and bar projects. Among them Eric’s Bierstube, Pechera restaurant, VIOLAS bar, Art club 44, cocktail bar 111, Oryekh bar, etc. Among today projects one can highlight Syto-P’yano restaurant, Vietnamese cuisine restaurant Tin Tin, Food Prostir restaurant and the iconic bar Loggerhead, which received a SALT award in 2016 as the best bar of Ukraine.
Italian Liqueurs and Grappas, The Gruppo Caffo, Italy
Language: EN
Theses
Italian Liqueurs and Grappas, The Gruppo Caffo, Italy
Kaffo Company History
Amaro – Italian Bitter: story, classification, methods of production.
Liqueurs
Grappa
Biography
Gabriele was born in Naples, Italy, and graduated in Economics and business administration in 1991.
From 1991 till 2005 he worked in coffee business as an Export manager for the Italian company Kimbo (kimbo.it).
From March 2015 till today Gabriele works as Export Director: first for the Spanish Group Zamora (zamoracompany.com) being responsible for the brands: Limoncello Villa Masa and Licor 43; and later – for Gruppo Caffo (caffo.com) being responsible for all the product portfolio.
Pavol will present different variants of serving super premium rum, neat and mixed, and talk about pros and cons of tropical ageing, Domnican sugarcane, importance of casks and double ageing for rums, and a special type of cocktail called “nearly neat”.
Biography
Pavol Kazimir has been part of Brugal for five years and currently holds the position of 1888 Rum Global Ambassador where he is responsible for 1888 rum education internationally.
Born in Kosice, Slovakia, Pavol didn’t intend to pursue a career in the spirits industry – studying economics in college – and happened upon what inevitably became his passion, incidentally, after taking a job bartending while he was a student in Germany.
Through bartending, he began to understand the art of mixology and learn the complexities of spirits, which he found had many similarities to cooking and was just as fascinating. Additionally, bartending opened the door to meeting some of the top bartenders and mixologists in Europe and the United States, who helped him hone his craft and acquire the skills needed to be a professional spirit taster.
While Pavol’s passion for spirits in general remained strong, the focal point quickly turned to rum, after he spent years traveling the world attending various Rum Fairs. During this time that he was introduced to Brugal and it was his instant connection to the brand, the legacy, and the level of commitment to creating a superior product that took him to the birthplace of Brugal, the Dominican Republic, to learn more about their unique and intricate blending process and master his skill in rum tasting.
Naked truth onstage! An open discussion on bartending and whisky serves.
Language: EN
Theses
What are the roots, the present and the future of hospitality and bartending?
How did bartending education change the HoReCa scene and consumer trends?
What’s the role of whisky brands in a cocktail menu?
Which are the latest whisky serving trends?
3 industry top leading professionals are taking off their aprons, sharing their experiences and points of view in a liBARating debate.
An inspiring journey from Athens to Kiev through Scotland.
Biography
Someone can recognise Themos Kontodimas from his endless smile, his positive energy and his dedication to what he’s doing.
Born in Athens, in 2010 he made the big step and moved to Valencia, Spain, where he had the chance to step into the bar world for the first time.
In 2013 he moved back to Athens and he was sure that the bar world is his own world, once and for all. After having worked in “A for Athens” Bar, “Spiti” Cocktail Bar and “CV Distiller” Bar, he is now the Greek Naked Grouse Brand Ambassador and a bartender at “Senios” Bar in Athens, doing two things that he loves, serving people and exchanging knowledge about spirits.
Since his first time working behind the bar he loves making and drinking cocktails and has appreciated all kinds of spirits, with Scotch whisky being his favourite one.
In his spare time, if there is any at all, he will be swimming in the morning, and watching theatre before trying some new cocktails in a bar at night.
Oleg will offer a tasting of different types of cocktails based on Naked Grouse blended malt whisky explaining how this type of product can be used to create a variety of the most fulfilling flavors. He will also share the recipes and creation methods for each cocktail.
Biography
Oleg Yakobenko is a talented bartender, who has worked in many top-rated bars of Kyiv, developed plenty of cocktail menus, frequently attends large-scale events. He also mentors Parovoz Mixology Course and Bar Management Course. He has set up projects like The Fitz, Alaska, Normal Kyiv, Not Only Fish, and Queen Kyiv. The Bar Spirit Cup 16’ and Becherovka Bohemian Challenge winner. Has been included twice in the list of Top 10 bar managers of the post-soviet space according to the prestigious Barproof Awards.
Past, Present, Future of vodka. Relationships across 11 generations
Language: EN
Theses
Mr. Bob Nolet is 11th generation of craft distillers. He will take you on a journey of Ketel One Vodka. Also he will talk about where the Nolet Family comes from and where we are going. But more importantly — the role we all play in the community and how can we take small steps to make a great difference. We all can be better, join us and let all start with a small step to an amazing future of our industry!
Biography
Bob Nolet runs the Nolet Distillery in Schiedam, Holland alongside his father Carolus Senior and brother Carl Junior. They continue sharing the story of Ketel One Vodka that started back in 1691 – ten generations away.
Some of Bob’s earliest memories are of the Nolet Distillery. Later on, having learned about sales and manufacturing, having studied in California, he goes back to the distillery to fulfill his family business destiny and work with a distributor of Ketel One Vodka in the USA.
America in the era of cocktail-mania inspired his father to create new premium vodka – the best one, softer and richer than ever before, giving birth to the Ketel One.
Having inherited the recipe with its crafting challenges, Bob set yet another goal – to arm bartenders with Ketel One Vodka. As there were no gadgets back then, he traveled from bar to bar carrying a TV and video recorder to spread the word.
With much water under the bridge, with tremendous efforts put, now Bob travels the world trying Ketel One Vodka cocktails in bars around the globe discovering new, exciting flavours and ideas.
They say ‘Don’t look for the best, look for what’s yours’. NEMIROFF’s Brand-Ambassador Yuliya Terletskaya is confident that this saying works with choosing alcohol as well. This world’s variety of liquor is impressive. Yet any ratings of alcohol preferences are systematically headed by vodka. And we Ukrainians like no one else have got something to tell about this beverage. Undoubtedly vodka is a traditional product for Ukraine, a fundamental and integral part of our culture. The Ukrainian wheat ‘okovyta’ was already extremely popular back in the days of Cossacks! How many sorts and brands of vodka are out there today? It is difficult to answer this question: each year hundreds of original recipes are invented, and they all are being successfully sold. Modern technologies expand the limits of classic perception of the ancient beverage, allow conducting bold experiments on the molecular level, reveal new craft sides of taste and flavor turning vodka into a creative beverage valued as much as aged whiskey and cognac. Thus, if it seems like vodka is old school, we are determined to persuade you otherwise and, while we are at that, tell you what James Bond has to do with a wide-spread fascination with vodka in cocktails and what every bartender must know about vodka. For instance:
What did they drink before vodka was invented? When, what for and who was ‘fiery water’ created by?
Who taught the Ukrainians to distill and extract?
How has the manufacturing technology changed since then?
What’s the difference between Ukrainian vodka and other vodkas of the world?
What’s different about the modern way of consumption?
How to pick high-quality vodka and how to store it? Should vodka freeze?
Should vodka have a taste and flavor?
Are there any tasting rules letting enjoy the drinking process?
Biography
More than two years of successful work in the bar industry: from organizing catering gigs (Harley Davidson, WWFC, Playboy) to being a bartender in one of the best bars of Kyiv.
International and national cocktail competitions contestant, Barnation 2019 finalist.
Being a brand-ambassador of NEMIROFF Yulia educates the staff, organizes trainings for the team and partners, adapts cocktails’ recipes developed specifically for the brand by leading mixologists from the USA.
Yulia’s ambition, openness to experiments and indomitable spirit help the brand NEMIROFF to conquer the tops of mixology.
Panel discussion "BAROMETER Talks": Co-owning a bar with a bar manager
Language: RU
Biography
A restaurateur with 20 years of experience, co-owner of the bar Parovoz Speak Easy, which has turned 17 this year. Most of his work he dedicated to the restaurant business and development of gastronomic culture in Ukraine and due to that he has gained immense experience in the restaurant field. He prefers to build and control his venues himself, which delivers high ratings.
First time in Ukraine – gin Tanqueray Sevilla, with bitter taste of Sevilla oranges.
Language: RU
Biography
Konstantin Boyko is a Diageo Reserve brand ambassador in Ukraine, has big experience as a bartender, bar manager, advises and helps in opening new projects. He is in the TOP10 World Class 2017, also a participant in many bar competitions. Konstantin has a degree in history, stage acting experience and great ambitions. Traveling around the world, Konstantin made sure that love for bars is forever.
Diving into the history of the cocktail. From the first premises to modern interpretations.
The etymology of the word and where did the Highball or High Ball come from. Where did this term come from and what does the railway have to do with it?
Category or cocktail? Based on old bar guides and modern sources, we’ll analyze what Highball is and why is it important right now, at the time when the cocktail is gaining popularity and plenty of twists appear.
Tasting the new Dewar’s Caribbean Smooth.
Biography
Ivan works behind the bar for more than 10 years. He began his career in Volgograd in a sports bar. Later he moved to Moscow. He worked in such bars and restaurants as Help Bar, Mercedes Bar, Ugolёk, The Bix. He worked at the opening of a new institution on Patriarshiye Ponds.
Ivan won the Dewar’s competition and was the ambassador of Dewar’s whiskey for a year. Now I continue to work there as a trade ambassador for specialty whiskey.
Bacardi’s portfolio Eastern Europe ambassador, Denis Temny, is a well-known figure in the bar industry, has made an outstanding career. For the first time he stood behind the bar in 1994 at the “Rocky Bar” in Moscow. Then during several years he became one of the most titled bartenders of Eastern Europe, winning awards in many major competitions.
In 1999 he was appointed vice president of the Bartenders Association of Russia and three years later accepted the offer of Bacardi to take the position of brand ambassador of all brands.
From 2002 to the present, Denis Temny has devoted his time to train bartenders, create cocktails for company brands (he is the author of the “Martini Royale” cocktail), organizing and conducting various bartending competitions.
By creating “Martini Royale”, Denis probably found the success formula. Today, his cocktail has become a trendy way to drink Martini around the world and is applying for the status of a new classics.
Italian amari portfolio: history, botanicals & production processes
Language: EN
Theses
Italian amari portfolio: history, botanicals & production processes
Everything about the process of creating Averna, Cynar and Braulio bitters from the master distiller Bruno Malavasi.
Biography
With a passion for pharmaceutical botany, and the world of medicinal plants, Bruno Malavasi studied Pharmaceutical Chemistry & Technology, specializing in Clinical Chemistry & Biochemistry. Bruno’s fascination with the many uses for plants and botanicals drove him to study the infinite fragrances and tastes which can be obtained from them. This led him to leave his job in a pharmaceutical company for Campari Group in December 1995 with the aim of blending art and science to maintain and advance Campari Group’s legacy.
In his 22 year-long career with Campari Group, Bruno has always been in contact with the wealth of aromatic herbs that make the Italian Icons’ recipes so famous. Bruno’s ambition to become actively involved with the essential herbs used to create the Italian Icons came to fruition through a devoted study of plants, herbariums, chemistry of natural substances and liquors, and extraction technologies, as well as meetings with industry experts.
Above all, Bruno learned to recognize and “savor” every single herb; its appearance, smell, consistency, color and taste. Nearly ten years ago, Bruno became Global Formula & Process Director, thanks to his extensive knowledge of botanicals, and that was the moment he formally became Herbalist & Master Blender. Since then, Bruno has been responsible for the management of aromatic herbs from a 360-degree perspective. He oversees the selection of suppliers, the resource planning, and the purchase and implementation of herbal blends to produce Campari Group’s beloved Italian brands, including Vermouth, Aperitif & Amari, and Gin.
Recently, Bruno was also appointed as Head of Global R&D at Campari Group, with the aim of further streamlining the innovation processes and the development of new products across the entire company portfolio.
Senior Bartender City Space bar (Swissotel 5 star hotel).
4 years a resident of the legendary Moscow bar, which was part of the World’s 50 Best Bars (2010, 2011) and does not stop receiving many prestigious awards and prizes. (World’s Leading Hotel Rooftop Restaurant & Bar 2018, World Travel Awards, Best Bar 2018 Luxury Travel Guide Food and Drink Award)
Co-creator of “MixTourA Project“, ”#4LIFE”, ”Eastern Promises” – traveling around the bars of the world to share experiences: 28 Hong Kong Street, Anti:dote bar (Singapore), Red Frog (Lisbon), Dry Martini (Barcelona), Officina (Milan), Les Grand Verre (Paris), Door 74 (Amsterdam), 69 Colebrooke Row, Happiness Forgets, Drink Factory (London), Fourplay bar (Taiwan) ,Platform 9 (Tokyo), Boutiq bar (Budapest), Madman (Minsk), Barvy, Alchemist, Parovoz Speak easy (Kiev), Lucca bar (Istanbul), The Roots(Warsaw), Sanatorijia(Lithuania), Romania, Croatia and more than 15 bars around 10 cities in Russia. During the last year stood behind the racks of the best bars in the world, in Asia and Europe.
Eastern Europe Bombay Sapphire Ambassador (32 countries).
The co-creator of “Drinks Come True” competition (2017, 2018, 2019) created a competition for bartenders, with the goal of training professional bartenders and promoting the gin category around Eastern Europe.
Resident of Bar Shows:
BAROMETER 2017, 2018, 2019 (Kiev), Gin Fest 2019 (Prague), MBS 2017, 2018, 2019 (Saint Petersburg), Gin Fest 2019 (Slovakia), Budapest Bar Show 2019 (Hungary) etc.
A clean bar provides clear benefit. Your bar counter requires hygiene as well
Language: RU
Theses
Cleaning the bar zone in terms of the HACCP system: corresponding to European norms and standards;
Safety behind the bar: direct influence of hygiene on the quality of service and drinks;
Your guests’ safety and comfort: saving your bar’s face;
Chilled-out tending: subtleties, peculiarities, and life hacks;
Contemporary approaches towards cleaning bar equipment as tools for saving time and finances;
Q&As from specialists of BIOSPHERE PROFESSIONAL – the leader of professional cleaning and hygiene products market.
Biography
While working for the “Biosphere” corporation as a group manager for 4,5 years the following range of projects was successfully developed and implemented:
introduction of a professional Ukrainian-made household chemicals line. The quality of products is in line with European standards;
development and introduction of a concentrated laundry detergents line, both dry and liquid;
introduction of cleaning tools (consumables and inventory) into the assortment. Inventory division by application zones and color code;
annual shipping growth of given goods by more than 50%;
active cooperation with the HACCP Integration Association in Ukraine, conducting training courses and lectures. Participating in general projects.
Before working at “Biosphere” gained successful experience working in marketing and sales departments (event executive, marketing manager, trade marketing manager, brand manager) of such large companies as Philip Morris Ukraine, MAXUS Ukraine, where numerous successful projects were also implemented.
The surrounding reality is, in fact, an illusion. The image that emerges in one’s head upon receiving and processing information is unique for each individual. This seemingly paradoxical statement is confirmed when you try to discuss a film you watched together with somebody — everyone will have their own opinion.
What is it all about? How to solve this mystery? Let’s have a look at the channels that transmit information to be processed into our mind, which subsequently produces a full and detailed image. It doesn’t always correspond to reality.
Why is our taste so flawed though we think completely otherwise? Why is the sense of smell so important though we cannot tell the perfume of the woman we love from our mother’s? Why are we so fine when edited with Photoshop or vodka? Why do we enjoy hearing poetic combinations of words and phrases so much, yet mere ‘less people’ annoys us?
Taste is a mind’s illusion.
The sense of smell — aromas should work for you.
Eyesight — creating a picture and trust.
Auditory perception — not just girls fall in love through their ears.
Biography
For the first time in his life Stepan went behind the bar at the age of 17, and his long and painstaking journey into the world of pure and mixed alcoholic beverages began. He decided that the profession of a bartender was a matter of his life when graduated from the St. Petersburg Bartenders Association. In fact, the profession of a bartender is a continuous training and experimentation with drinks. Once you meet Stepan, you will forever fall in love with the history of alcohol, the profession of a bartender and great cocktails that he will surely treat you to.
For 13 years, Stepan has been satisfying the needs of the most sophisticated guests. During this period, he managed to become the most titled bartender of Russia in 2013. He won first places in the international bar competitions WCC 2013, Nikka, Disaronno, Bols, Finlandia. He worked not only as a bartender, bar manager and ambassador of Drambuie, but also as the author and lecturer of the training courses “It’s My Bar Step By Step”. He is friendly, erudite, well-read, has a unique sense of humor and easily captures the attention of absolutely any audience. With his trainings and master classes, Stepan traveled to many cities of Russia and abroad, immersing professionals and amateurs into the magical world of bartending art.
Thanks to the long period of working at the bar, preparation for Russian and international competitions, attending various master classes, studying in Russia and abroad, Stepan has mastered the most diverse techniques of making cocktails, tinctures, creating his own syrups, bitters, shrubs and much more other drinks. He has a unique attitude to the profession, being an expert in the field of not only cocktails, but also alcoholic beverages in general.
Dmitry Kolomiets is a brand ambassador of Diageo Reserve in Ukraine, and bartender of the Parovoz SpeakEasy bar. For three last years it has Dmitry is in the TOP 3 of the Best CIS Bartenders, is the winner and finalist of many competitions. Dmitry loves to give emotions to people and let them know more about bar culture. The author of the YouTube channel about homemade cocktails https://www.youtube.comSomethingTasty
Theses – “Tasting the world’s best-selling bourbon”
Jim Beam is a great opportunity to try America’s classic bourbon.
Beam family has a 220-year history of whiskey production. There are no analogues in the American industry.
It will be a great day to talk about bourbon, its ups and downs.
Plus, we will see how the history of the United States shaped its taste.
Theses – “AUCHENTOSHAN scotch single malt tasting”
AUCHENTOSHAN is Scotland’s most unusual whiskey. We will figure out what are its differences, advantages and why it is so popular among young people. And at least we’ll, learn how to pronounce it correctly. 🙂
"The Roots of gin, and how at Hayman’s gin we consistently look to our origins to shape how we innovate for the future"
Language: EN
Theses
My event will be about the Roots of gin, and how at Hayman’s gin we consistently look to our origins to shape how we innovate for the future
First I will speak about the Hayman’s family history, tracing our Roots back to 1863 when the family first started distilling in London, and what the Gin landscape would have been in that era.
Next we will discuss and taste how 3 of our gin styles pay homage to our Roots and the True English Gin style, with Old Tom Gin, the base spirit for many classic cocktails (a sweetened gin from the 1800’s), London Dry (the classic style of gin we know and love today and the benchmark of the skills of a master distiller) and Sloe Gin (the original fruit gin style enjoying a resurgence in the modern market, a traditional winter classic but now with a modern summer twist)
Then we will look at the future of innovation in the category. We will explore the rules of Gin a little, and explore how these don’t need to limit innovation, but instead how these promote creativity in order to stand out. We will demonstrate our unique and ground breaking Small Gin as an example, a botanically intense gin designed for just a 5ml serve to create a low alcohol,full flavour True English Gin and Tonic with just 0.2 units of alcohol for the modern consumer, further discussing how we created this unique concept using the true origins of gin and distillation and applying them to the modern day gin category and consumer.
In conclusion I will highlight that the rules of gin are simple and clear, and that we must look to our Roots when deciding on the future. The Gin category is rapidly changing and we want to make sure we protect the history and Roots of gin and the classic gin styles that got both Hayman’s of London and the gin category in general to where we are today.
Biography
Chris has been involved in the spirits world for most of his career and specifically in Gin for the last 5 years, a key time in the industry which has seen the category double in that time to a £2bn industry. A keen educator of all things related to spirits but now with a passion and focus for True English Gin.
As the international brand ambassador for Hayman’s of London, his main focus is on education and appreciation around the different styles of True English Gin that evolved in London during the original gin boom back in the 1800’s, along with the preservation and protection of these early styles to ensure that gin retains a link to its Roots, but also looking at innovation relevantto the modern consumer, but always within both the written and unwritten rules of gin.
“Comparative tasting of imported vodka from the 11th generation of Ketel One manufacturers”
Language: EN
Biography
One of the core beliefs of the Nolet family is that there’s no point making the perfect spirit if you don’t understand how it’s going to be used. That’s why the other half of the equation – the bartenders, the current cocktail trends, and the tastes, flavors, and experiences people are seeking – is so crucial to them.
That’s where Global Relationships Director Dennis Tamse comes in. Dennis has been holding up the bar in one way or another for the last 28 years. Few people understand the international bar scene quite like him. His passion for the job began when a friend enlisted his help at his bar. Dennis stepped in behind the bar that day in 1990 and, you could say, he has never really stepped out.
To say he became fascinated with this world would be an understatement. His love for the art of bartending and the different cocktail creations he started to discover inspired him to travel the world, soaking up information, exploring and learning about various spirits and distilling techniques along the way. Unsurprisingly it wasn’t long before his thirst for knowledge led him to become a recognized specialist on the subject.
However, Dennis’s first love will always be the job of bringing the bar to life, “for me being a bartender isn’t just about making great cocktails, you play many different roles, depending what your audience is after – does the lady at the bar waiting for her friends need special attention, does the man on a date need to impress, no matter the situation it’s my job to make it a night to remember.”
And so, as you can imagine, it took an exceptional offer from an extraordinary company to persuade him to hang up his cocktail shaker. “When the Nolet’s approached me, I was blown away. This brand spoke to my passions, their dedication to creating the best spirits, their ethos of creating brands with and for bartenders as well as their long history and distinguished distilling reputation is what persuaded me to join the Nolet distillery – the deal closer was their liquids are great!”
Dennis’s focus is on telling the Ketel One vodka story to the bars and bartenders of the world. “Bartenders get it,” he says. With a simple taste test (the best and easiest way to prove the difference) bartenders instantly recognize the qualities of Ketel One vodka against other vodkas. What’s trickier, he explains, is communicating this to the bar-going public, many of whom don’t know what they’re after, and may be afraid to ask questions when it comes to those crucial few moments of having the bartender’s attention.
Thanks to the extra ‘length’ the pot still gives Ketel One vodka, it is the perfect canvas to create a beautiful drink. Perhaps the definitive test is with a dry martini. For Dennis, this is the ‘entry-level’ test for any bartender and sorts the men from the boys. A beginner will mess up the balance of the drink, but a pro will get it just right.
When it comes to how he likes his Ketel One vodka, for Dennis it depends on his mood and the company he’s with, but right now its a Ketel One Martini on the wetter side with a lemon twist.
Panel Discussion "How to take small steps to make a great difference"
Language: EN
29 Sep
12:00 - 12:40
Diageo Bar Academy
Bloody Mary Brunch @ Ketel One Vodka Kitchen
Language: EN
Biography
Born in Portugal, Figueiredo started his career in the hospitality industry 20 years ago.
Always passionate about hospitality, especially about people, travel, different cultures, ingredients and what is the next trend, to expand his knowledge and hone his skills, he moved to London during the renaissance of the cocktail culture.
There, he worked in some of the city’s most famous and respected bars, including the legendary Lab Bar, where he was instrumental in designing its award-winning drinks list.
Later join forces with Salvatore Calabrese at Salvatore at 50 and at the same time open the exclusive member club at “Ronnie Scotts”.
Throughout his career, he’s traveled to over 100 countries always in search of new things to learn and hopefully get the dots together and pass his knowledge to others, as he always believed its all about sharing, not keeping secrets and build a conscious and knowledgeable bar community.
In 2008, he was selected by Aqua Restaurant Group as Group Beverage Manager and Mixologist for their Hong Kong/London outlets. For one year, he hosted a cocktail school and workshops and devised multiple cocktail menus with Executive Chefs from China, Italy, Spain, and Japan experiencing new levels of creativity and flavors, as a result, brought Hong Kong’s and London cocktail scene to new heights.
Late 2010 new adventures were required, so he joins forces with Hilton Group Africa and Cipriani in Abu Dhabi and Dubai as well in many countries in Africa developing bar programs from Hilton group Africa.
2011 he joins forces with Diageo in Latin America and the Caribbean, where he was the focus for five years, developing the cocktail culture at all levels thought platforms such as World Class, Business of Bars and Diageo Bar Academy.
He singles handled develop the all bar scene starting World Class in 14 countries and Diageo Bar Academy and Bussiness of Bars another 20.
2014 to 2016 were particularly intense where he lived literally out of a suitcase (yes, no house whatsoever), residing in Hotels during the week and Airbnb on the weekend, that allowed him to emerge more with the local cultures, ingredients, food but more importantly people outside of the industry.
2016 he was appointed to the role of Global Brand Ambassador of Ketel One Vodka and his base in Amsterdam.
For the last three years, Paulo continued to travel the world, spreading the love of Ketel One Vodka and World Class.
He still spends most of the year on the road delivering the World Class Studios seminars, talks about trends in the industry, judging World Class, and doing diverse activities with Ketel One Vodka.
When not traveling, you can find him in Amsterdam writing new programs or at the Nolet Distillery.
A clean bar provides clear benefit. Your bar counter requires hygiene as well
Language: RU
Theses
Cleaning the bar zone in terms of the HACCP system: corresponding to European norms and standards;
Safety behind the bar: direct influence of hygiene on the quality of service and drinks;
Your guests’ safety and comfort: saving your bar’s face;
Chilled-out tending: subtleties, peculiarities, and life hacks;
Contemporary approaches towards cleaning bar equipment as tools for saving time and finances;
Q&As from specialists of BIOSPHERE PROFESSIONAL – the leader of professional cleaning and hygiene products market.
Biography
Graduated from the Kyiv Institute for the Humanities, Marketing major. One of the few who actually works in his field of study ☺
Having been practicing for 12 years he has mastered account management, trade marketing, brand management, and marketing management. Worked in the ad agency New Format, in Cersanit Trade Ukraine, and Euroizol. Since 2017 has been developing the ‘Cleaning materials’ line ТМ PRO service at the ‘Biosphere’ corporation. He is responsible for professional products for the AFH (Away From Home) segment: cleaning cloths, rubber gloves, and dish sponges – consumables directly related to HACCP.
Roots & Reality. Creating the next millennial cocktail trend using native techniques from around the world.
Language: EN
28 Sep
11:00 - 12:00
Tasting 2
Board the Angostura Rum Flight and taste the largest range of award winning Rums!
Language: EN
Theses – “Roots & Reality. Creating the next millennial cocktail trend using native techniques from around the world”
Creating the next millennial cocktail trend using native techniques from around the world.
Daniyel Jones is going to speak about an indigenous journey of traditional serves from countries around the globe and local native techniques found in hidden cities, villages and islands in modern bar culture and how they can be used in modern mixology.
Learn locally known traditions of the chosen country, their traditional recipe, a native method and exotic tools that are used to prepare it and employ all these new techniques and ingredients to create the new millennial cocktail trend.
Theses – “Board the Angostura Rum Flight and taste the largest range of award winning Rums!”
One island….Only one distillery… From the most expensive Rum in the world to the largest range of award winning Rums… Taste the craftsmanship of the House of Angostura.
Biography
Daniyel Jones- Brand Ambassador- Amaro Di Angostura
Daniyel Jones started competing in competitions in 2008, with just 8-years-experience in bar setting with a professional bartending certificate as well as a diploma in computing and information systems, and his business – Martini Makers – underway.
In 2011 and 2012 he won consecutive titles of “National Bartender of the Year” and represented Trinidad and Tobago at the Taste of the Caribbean competition where he won “Best Rum Cocktail”, “Best Vodka Cocktail” and “Most Creative Cocktail” in each year of competition. During that time, he also earned the title of Caribbean Regional winner of the ANGOSTURA® aromatic bitters Global Cocktail Challenge. Always one to persevere, in 2013, he was crowned the overall winner of the Angostura® Global Cocktail Challenge, and was awarded the opportunity to experience the following year as the House of Angostura’s Global Brand Ambassador.
At the end of his tenure, he was asked to stay on with Angostura as a Brand ambassador, and from 2013 to 2015 he has been conducting seminars, tasting and pairings of the Angostura® rum range and bitters internationally. He has travelled with Angostura to approximately 20 countries around the world from Australia to Russia, Latin America and the USA. After the launch of the award winning Amaro di Angostura®, Daniyel was appointed the brand’s Global Brand Ambassador in 2015.
Dickie Cullimore became Global Ambassador for BACARDÍ rum in 2015, finally achieving what he describes as his ‘dream job’ — having left a law degree in the late 1990s to learn the craft of bartending.
Dickie made a name for himself early in his career – representing New Zealand in cocktail competitions internationally, which instilled in him a love for the passion, friendships and opportunities to learn provided by such contests. Several successful years running some of the most iconic and award winning venues in New Zealand allowed Dickie the opportunity to take an instrumental role in pioneering the cocktail revolution in his homeland.
Dickie was delighted to become portfolio ambassador for Bacardi New Zealand in 2011. He used his deep knowledge of BACARDÍ and his ability to connect with the bar trade to lead a series of very successful category training programs, establishing BACARDÍ as the favourite rum amongst the New Zealand on-trade.
Now, as Global Ambassador for the brand he credits for giving him “a sense of family, a sense of place and an opportunity to give back to the global bartending community”.
Ergonomics of an iconic bar: equipment and inventory to be used with pleasure.
Language: RU
Biography
The founder of a legendary bar in Kyiv LoggerHead, of a video production studio for the hospitality industry ARTịSHOCK GANG production, and a related ARTịSHOCK GANG music lab. He also founded a publishing house along with a print magazine about cocktail culture and the bar industry of Ukraine called BAROUT; started a signature bar tools and tableware manufacture called BARTA BAR DESIGN TOOLS.
Won the title of ‘Best Barman under 28’ at the International Bartenders Association IBA World Cocktail Championships Sofia, Bulgaria 2015.
Choosing color, lighting, and shapes when designing a space. What else to pay attention to?
Myths about small spaces. A dark-colored design doesn’t necessarily make the room seem smaller.
A modest-budget design. One doesn’t always have a chance to use expensive materials. Except for when it is mandatory. We will talk about the quality of materials and life hacks.
Trends: what the world is tired of, what it is going to be tired of soon, and what is trendy for long.
Which designs get on the cover of top interior design magazines. The purpose of getting there. Design tourism and free PR.
Don’t ‘buy’ into pretty pictures and avoid reworking the design you have already paid for. How not to fall into madness.
Biography
Elena Fateeva is the manager of a creative workshop ‘Fateeva Design’, winner of numerous interior competitions, favourite foreign mass media’s person, previously was actively working on smart-projects. Nowadays Elena Fateeva and her team are happily developing public spaces: small cafes, art-hotels, mini-hotels, spa centers, offices. Most part of these projects is based in Europe.
She has been in the interior design field for more than 6 years. More than 60 projects have been completed. She is vastly experienced in launching projects from ideas to putting facilities in place and photo shoots.
In a world where great cocktails are a given, how do the truly great bars stand out from the crowd? What are the characteristics common to the world’s best bars, and what lessons can we learn from them? In a globalized world, where ideas spread like wildfire, how does a great bar stay ahead and keep improving? What design elements are common to the best bars in the world (hint: it’s not the toilets) and how would top bartenders design their spaces differently, given a chance? What are the secrets of recruiting and training the world’s best bar team, writing the most effective menus and promoting your work in the most effective way? And the biggest challenge of all, how do the best bars avoid resting on their laurels?
Although each of the best bars in the world is unique in its own way, all share similar values about how to create a unique experience for guests, how to create a great bar team (and keep them) and how to stay in business and on top of their game.
Jacob Briars, Bacardi’s Global Advocacy Director, has sat in front of the best bars in the world for the last 15 years, and even owned and run bars too. In that time, he has learned from many of the best in the business, and this is the insight he is excited to share for the first time at Barometer in Kiev.
Biography
Jacob Briars is one of the leading figures in the global cocktail and spirits community, and Global Advocacy Director for Bacardi, heading up the training and education programs for the world’s largest family-owned drinks company.
He is recognized as one of the industry’s experts on drinks trends, as well as an award winning speaker and educator, culminating in awards for World’s Best Brand Ambassador and Best Presenter at Tales of the Cocktail Awards, the ‘Oscars’ of the cocktail world. In 2014 he was Wine Enthusiast Magazine’s ‘Mixologist of the Year’, and in 2011 set a Guinness World Record for most cocktails made in an hour.
He began his career in the drinks business filling in weekend shifts whilst working as a lawyer in his native New Zealand. After several years his passion for the bar and restaurant business became all encompassing, and he ran several world acclaimed bars in Wellington, becoming an award winning bartender in the process.
At Bacardi Jacob leads one of the largest training programs in the industry, creating thousands of professional young bartenders, and of course creating fans of some of the world’s most iconic brands including Bacardi, Martini and Grey Goose.
Jacob is a Judge for Drinks International’s ‘Worlds 50 Best Bars’, Chair of the Global Drinks Forum, and Chair of the International Judges Committee for the ‘Spirited Awards’. He appears regularly as a keynote speaker at major industry festivals such as Tales of the Cocktail, London Cocktail Week, and Bar Convent Berlin, and contributes to drinks publications including Bar Life, CLASS and Australian Bartender.
His cocktails have graced menus in such famed bars as PDT (NYC), Callooh Callay (London), 28 Hong Kong St (Singapore) and the Copacabana Palace (Rio) among many more.
He has contributed cocktail segments in live media including the BBC, Discovery Channel, National Geographic, Australia’s ABC and TEN, New Zealand’s TV 1 and 3, Fashion TV, and Fiji’s Channel 2 (yes, it exists!) He is also the only bartender to be thanked in an Oscar’s speech.
She does not know how to mix complex drinks but knows a lot about how to promote alcohol brands.
Worked with beer brands, Johnnie Walker and Captain Morgan brands.
She participated in the launch of the World Class program in Ukraine, and together with the brand ambassadors, Irina is a curator of the Diageo Bar Academy program.
My name is Marius and i come from sunny Vilnius, Lithuania. It has been 15 years since i started in this industry, did some work in Sweden, UK, London; traveled a lot, always with curiosity of how do they do it in other countries, other cultures. Couple of years ago i opened my own cocktail bar, called Nomads, in Vilnius. Couple months later we’ve been nominated as the Best new european bar by Mixology Bar Awards and even made it to the shortlist.
Ivan Bachurin will dispel myths and tell unknown facts about the well-known Hennessy cognac.
Biography
Behind the bar since 1999. Vice-champion of Ukraine 2008. Winner of blind tasting 2008. Best Sommelier of Ukraine 2009. Represented Ukraine at the European Championship in 2010. Winner of Wine Trophy Ukraine 2014. Brand ambassador Moët Hennessy in the CIS countries since 2016. President of the Association of sommeliers of Ukraine since 2018.
I’m working as a Diageo Brand Ambassador in Lithuania. I have 10 years experience working in the hospitality industry. Also I have some international experience: I worked in UAE in the tallest hotel in the world JW Marriot Marquis as a bar manager. I’ m very passionate about hospitality service. I have created a new Diageo Bar Academy training platform in Lithuania.
"Generating a better understanding of the roots of Fireball"
Language: EN
Theses
This event will be devoted to better understanding of the roots of Fireball – its history, origin and what we are aiming to do with this brand going forward.
I will speak about the Sazerac Company, about the Buffalo Trace Distillery and why this is so important to our roots and heritage and lastly I will talk about Fireball, the history behind the most successful shooter as well as the ideas moving forward.
You will get a good understanding of the history of Sazerac overall and Fireball in particular and a good understanding why heritage and family matters.
Biography
Günther has been a director of several major, international wine and spirit companies over a career in the industry since 1996. He has contributed to the implementation and development of many of the well-known wine and spirits brands in Europe. Günther started with Sazerac, the largest private producer of Spirits in the US, in 2017 and is the sales lead for Continental Europe. In his role, he is responsible for the implementation and development of world class brands, such as Southern Comfort, Paddy Irish Whisky, Buffalo Trace and Fireball. In his long lasting career, Günther had the opportunity to work with many of the best Distillers and Winemakers in the world.
Bar consulting and bourbon category progress in cocktail cards
Language: RU
Theses – “Flavour wheel of Woodford Reserve”
The three positions are Woodford Reserve, Woodford Reserve Rye and Woodford Reserve Cherry Wood Smoked Barley.
Woodford Reserve has more than 200 shades of taste, exactly 212. Our tasting will allow each guest to test their taste perception in order to catch certain flavors, making every sip of this bourbon. All you need to get started is some aged cheese, dark chocolate and a few fruit ingredients.
Theses – “Bar consulting and bourbon category progress in cocktail cards”
The focus will be on the origins of bar consulting in general, on the way it works in Israel and the way Ray White got into the industry.
The uniqueness of her experience, primary drivers and motivators of her work, interesting cases. The way she perceives ‘bar art’ and main emphasis of its development today. The case that holds a special place in her portfolio is a bourbon cocktail card that includes Woodford Reserve, which Ray values for its multi-functionality and quality.
Biography
“To give guests what they wish, even if they don’t know what they are long for”, – that’s how Ray White sees bartender’s mastery. She is a mixologist, bar manager and bar consultant from Tel Aviv with 14 years’ experience.
She began her career in 2005 as a bartender in an authentic Irish Millie’s Pub in Saint Petersburg.
In 2012 she moved to Tel Aviv where continued improving her skills in Toto, SPICEHAUS and 223 bars. In 2016 she became a finalist of an international bar competition.
Today she’s one of the best bartenders in Tel Aviv. In 2014 Ray became a bar manager at BELLBOY Bar. And now she runs Bushwick bar within Imperial Group (Imperial Craft Cocktail Bar is one of the top 50 bars in the world).
Bar management is an important part of her professional life: for the last three years she’s been into bar consulting – a cofounder of Pine & Apple consultancy and a Ramesses Jaffa’s bar consultant.
As part of the BAROMETER International Bar Show 2019, on September 26th you can try cocktails from the best bartenders in the world in eight bars in Kiev at the same time.
⏰ Start at 20:00.
🍸 Zuma (Dubai, United Arab Emirates) – 📍 Vintage Cocktail Bar at Fairmont Grand Hotel Kyiv (Naberezhno-Khreshchatitskaya St., 1)
🍸 Red Frog – Speakeasy Bar (Lisbon, Portugal) – 📍 Atmosfera on the roof of the Premier Palace Hotel Kyiv (29 Pushkinskaya St.)
🍸 Apoteka Bar (Vilnius, Lithuania) – 📍 Who & Why? Drinkery (Yaroslavov Val St., 21/20)
🍸 Panda & Sons (Edinburgh, United Kingdom) – 📍 Hendrick’s bar (42 B. Khmelnitsky St.)
🍸 Vida Rica Bar (Macau, China) – 📍 Podil East India Company (9 Mezhigorskaya Street)
Panel Discussion "How to take small steps to make a great difference"
Language: EN
Biography
Executive director at Charitable Foundation Life lovers.
Leading expert in development end execution of CSR strategies for international and local businesses. The developer of the volunteer community which includes 1500+ members. Trendsetter of creative charitable projects.
Naked truth onstage! An open discussion on bartending and whisky serves.
Language: EN
Biography
Babis has been active in the hospitality industry since the early 90s as a busboy and waiter. He began to study computer science, but the hospitality industry, and specifically bartending became his passion. Since 2000 he has worked as a bartender, a staff trainer, and head of training in bar-restaurants and bars. His passion is education, hospitality and business strategy. He participated in national and European competitions and attended courses in Greece and abroad to improve himself as a professional. In 2007 he created Bar Academy following the need in the market and three years later, in 2010, he founded the Athens Bar Show. During his career he has organized hundreds of educational programs for bartenders and baristi, cocktail competitions and events. Currently, he is the managing director of Bar Academy in Greece and Cyprus, the producer and organizer of Athens Bar Show & The Coffee Show.
Naked truth onstage! An open discussion on bartending and whisky serves.
Language: EN
Biography
Georgia is a bartender at The Clumsies in Athens, with five years of experience working in the Food & Beverage industry, since 2014 in various locations. She has previously worked for Hakkasan in Mykonos. As a member of The Clumsies Family for almost two years now and as part of the group’s constant collaborations, she has also worked as a Head Bartender at five star hotel Daios Cove in Crete overlooking and managing staff and bar operations. Georgia is known for being a hard working and dedicated professional of the industry, while also holding a Bachelor’s Degree in Education- BEd focused in Primary Education from the University of the Aegean.
Disclosure the potential of the Italian amaro and aperitivo
Language: RU
Theses
On the degustation we will try a new aperitif Select in its pure form and in a classic Venetian spritz. And the cherry on the cake will be everyone’s favorite Amaro Monterenegro.
Biography
Victor Pravosudov — chief bartender of Wine Bureau, brand ambassador Amaro Montenegro Ukraine!
Bartender with many years of experience in the organization and management of bars, went through the entire evolution of bar culture.
Strong and daring, like the cocktails that he pours.
The barrel's effect on a bouquet of single malt whiskey
Language: RU
Theses
We will taste five types of single malt whiskey brand BenRiach, one of which is still a secret.
BenRiach 10 YO
BenRiach 12 YO
BenRiach Cask Strength Batch 2
BenRiach 21 YO
“Secret”
Biography
Ruslan Zamoskovny — specialist in the whisky business with 20 years of experience, the author of the idea, initiator and manager of the Scyfion Choice project of single malt whisky ageing in barrels made of local Ukrainian beverages. Нe is sure that whisky is a drink without rules. “Everyone should feel the whisky to create their own “commandments” of drinking — says Ruslan. He does not hide his individual approach to tasting, which does not imply adding water to the whisky. “In my subjective view, whisky should be drunk as it was created by its master. BenRiach is just the case when craftsmanship and creativity are combined in every bottle”.
Comparative tasting between Aviation Gin and Typical London Dry Gin.
Best ways to use American Gin in Modern Mixology.
Biography
A longtime bartender and accomplished mixologist, Travis Tober has 20+ years of experience at top restaurants and innovative cocktail bars across the country, working at nearly every position in the beverage industry. He has spent years creating and consulting on national beverage programs for well-known restaurant brands including Ruth’s Chris Steak House, Landry’s, Hard Rock Cafe and TGI Fridays. Tober is now Partner/Co-Owner of Nickel City, a nationally-acclaimed East Austin cocktail dive and neighborhood bar opened in 2017 that includes food trailer Delray Cafe.
Under his guidance, Nickel City has quickly risen to become one of the top bar programs in the country, drumming up a slew of accolades including Esquire’s “Best Bars in America”, Garden & Gun’s “Best Southern Bars in America”, CultureMap’s “Tastemaker Awards: Bar of the Year”, Time Out’s “Bar Awards: Best New Bar”, Austin Monthly’s “Best New Bar”, and was a top ten finalist for Tales of the Cocktail’s Spirited Awards for “Best New American Cocktail Bar”.
Prior to Nickel City, Tober was Beverage Director at VOX Table and head mixologist at the Four Seasons Austin, where he elevated the beverage program to previously unseen heights.
Tober also serves as the Global Director of Education for Davos Brands, focusing on brand education, building trade affinity for its brands and creating innovative cocktails with bars and restaurants across the world. An established thought leader in the industry, Tober has been named a finalist by his industry peers for Whiskey Magazine’s “Icons of Whiskey America 2019” award. He is also a Partner of Uncle Nicky’s, a European aperitivo-style bar. Find him on Instagram @thetober.
Gamondi: The History of Piedmont by the Alcohol Beverages.
Language: RU
Theses
The History and Culture of any country can be understood by National drinks.
Biography
Work experience in the alcohol industry – 25 years.
Teaching experience in the industry – 19 years.
Member of the Association of Sommeliers of Ukraine, member of the All-Ukrainian Bartenders Association.
Sommelier of the Kiev Cigar Club, Ambassador / Brand Trainer with experience in Ukraine and the CIS countries (work experience with more than thirty brands).
Evolution of Craft. How American craftsmanship created the world’s favourite whiskeys.
Language: EN
27 Sep
15:00 - 16:00
Tasting 1
Jack Daniel's - the Whiskiest Whiskey
Language: EN
Theses – “Evolution of Craft. How American craftsmanship created the world’s favourite whiskeys”
“Craft” is one of the most commonly used words in spirit production today, but what are its “roots”, what is its history and what relevance does it have today? Are the “craft” brands that marketing people talk about today simply following in the footsteps of the master distillers of the past? Eric Tinca from Satan’s Whiskers in London explores the rise, fall and rise of America’s greatest craft export.
Theses – “Jack Daniel’s – the Whiskiest Whiskey”
It’s not scotch. It’s not bourbon. It’s Jack Daniel’s. Whiskey, which does not follow the calendar. Its readiness is determined by aroma, taste and of course colour. And for over 150 years whiskey has remained unchanged. Using Jack Daniel’s family of brands, we will look and taste the history of American whiskey.
Biography
My name is Eric Tinca. I was born in Hungary and moved to London about 7 years ago. I worked in numerous bars such as NOLA (the first venue outside North America to be awarded the Seal of the Sazerac), Discount Suit Company, and currently working at Satan’s Whiskers (GQ best bar 2019, UK #1 top 50 best cocktail bars).
The presentation-meeting from Igor Kusnezov will be first of all interesting for those who are interested in the bar and beverage industry and thinking about opening their own bar.
The founder of the unique international project Bla Bla Bar:
— Will tell about the first in Ukraine block of bars under the same roof;
— He will show how the management company can take care of all the construction work and finish with a complete bar;
— He will tell about the space where there are many bars with different concepts at the same territory at the same time and why it would be a magnet for guests;
— Will share the successful experience of launching this project in Kazakhstan, scaling and plans for the future;
— Why is this project attractive for investment and what are the risks (there is no business without risks);
— Terms of entry and how to become a partner;
— Q&A session.
BLA BLA BAR KYIV is 36 bars and 5 restaurants, 2900 m2 in the downtown, 1500 seats and 5000 guests per week.
Biography
Founder of the unique international project Bla Bla Bar.
Co-founder of bars: Territoriya Soedinennikh Barov, Don’t worry papa (Almaty, Kazakhstan).
A successful businessman from Kazakhstan with a brilliant career in professional hockey in the past. In the early 90s, Igor left the big sport after a serious injury and decided to start a business.
Today, his K&K Group is one of the largest companies in fashion retail, representing the brands Mango, Promod, Grazie and Kimex in Kazakhstan.
Briefly about how the cognac brand “joined” cocktail world. Tasting and rules of consumption of the first creative cognac made in the style of “Fusion”, as well as the presentation of new ALeXX EGO for her and for him.
Biography
A professional bartender with 20 years of experience, barista, bar manager, sommelier, training manager, the author of a manual for bartenders “Cocktails” De Kuyper”, which was reissued twice, and just a man of a drink.
Disclosure the potential of the Italian amaro and aperitivo
Language: RU
Theses
On the degustation we will try a new aperitif Select in its pure form and in a classic Venetian spritz. And the cherry on the cake will be everyone’s favorite Amaro Monterenegro.
Biography
Rudi Carraro – Global Brand Ambassador Amaro Montenegro.
Senior Bartender of Artesian, at The Langham, London, Rudi has led the bar and his team to win multiple UK and international awards. In October 2015 Artesian was recognized as Number 1, for the fourth consecutive year, in the World’s 50 Best Bar Awards by Drinks International.
