BAROMETER – International Bar Show

Panda&Sons

Edinburgh, Great Britain

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

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

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

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

No.61 World’s 50 Best Bars 2018

Top 10 Best European Bar Team – Spirited Awards 2018

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

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

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Fulvio Piccinino

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).

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Mikael Karttunen

Biography

– Global brand ambassador, Koskenkorva vodka

– Bartender since 1998.

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

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

– Bartender of The Year 2006, Finland.

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

– Brand Ambassador and Bartender Training since 2007.

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

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

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

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

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Philip Duff

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.

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Diego Ferrari

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.

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George Bagos

Theses

Roots and history of carbonation
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.

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Vladyslav Romanishyn

Theses

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.

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Devin Blaine Tomlinson

Biography

Charisma, thirst for knowledge and liquor industry passion all carefully shaken and strained with a contemporary juniper led spirit would perfectly describe Devin Tomlinson, the new global brand ambassador from Cape Town, South Africa for the UK’s number 1 premium gin — Whitley Neill.

From an eventing and outdoor experiential artisanal bar background with a passion for spreading knowledge and modern classic gin twists, Devin now travels the world spreading the heritage and history of South African born yet expertly crafted in England, Whitley Neill handcrafted gin. With his favourite cities globally being Hvar (Croatia), Hamburg (Germany), Miami (US) and surprise packages Kyiv (Ukraine) and Sofia (Bulgaria) for delicious tipples.

Whitley Neill Presentations conducted: Over 140 presentations globally
Barstaff trained: Roughly 1200 bartenders
Whitley Neill Gin Masterclasses Presented: 38 (World Of Whitley Neill), 2 (Complex G&T — Home Mixologist)
Number of countries visited as Global Brand Ambassador: 20 different markets
Other Gin Presentations & Masterclasses: 12 different brand masterclasses in Halewood Portfolio

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Eugeniy Tolmachev

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.

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Simon Ford

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.

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Viktoriia Reinikova

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.

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Victor Komarenko

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.

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Kyrylo Kunytskyi

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.

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The Clumsies

Athens, Greece

The Clumsies…

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

No. 7 at Worlds50bestbars2018

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

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

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

World Best Bar 2018 # 7

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

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

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The Tippling Club

Singapore, Singapore

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

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Zelda

Odessa, Ukraine

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

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

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Hope&Sesame

Guangzhou, China

Hope & Sesame bar bio:

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

Awards/achievements of bar:

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

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

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

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

— That’s PRD Guangzhou — Cocktail Bar of Year

— Esquire Top 50 Restaruants & Bar in China 2016

Specialty of the bar:

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

Focus on cocktail menu

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

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Vida Rica Bar

Macau, China

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

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

Jacob Shteyntsayg is a clear example of Passion for Mixology. He naturally breathes in and out the obsession for flavors, aromas, textures, colors, ingredients and techniques. Our mixology program is developed by Jacob. His experience were developed by years of work around the world: Russia, Israel, Italy. Graduated from University of Gastronomic science in Pollenzo, his approach to cocktails is unique, holistic and also sustainable. He is also participated in many competitions: Chivas Masters, World Class, Bacardi Legacy, Finlandia cup and else. Jacob with his talent and knowledge captures the essence of Vida Rica Bar. He is behind our Signature concoctions and brings to Macau a whole new level of bartending.

Awards and recognitions

▪ Forbes 5 Stars

▪ Best Bar Award – by Bar Stars

▪ Best Bartender Macau 2018

▪ Service Star Award Trophy MGTO

▪ Star Merchant Award

▪ 100 Top Tables since 2017

▪ Top TripAdvisor Excellence

▪ Michelin Guide Recommended

▪ HK Asia Tatler

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Zuma

Dubai, UAE

History

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

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

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

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

What makes Zuma Dubai unique

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

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

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

Zuma Dubai Awards

World’s 50 Best Bars:

2011 — 49th

2013 — 63rd and Best Bar in the MENA

2015 — 44th

2016 — 81st

2017 — 72nd

2018 — 69th

Tales of The Cocktails Best international Restaurant Bar

2015 — top 4

2016 — top 10

2017 — top 10

2018 — top 10

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Alter Ego Bar

Kyiv, Ukraine

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

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

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Sigmund Freud Bar

Tallinn, Estonia

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

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

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

Awards:

Barproof awards:

Winner in the category Best cocktail menu in 2017

Top 10 in the Best cocktail menu nomination in 2018

Diageo awards:

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

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Le Syndicat

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

Timeout Paris Best Bars List 2018: № 1

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Cloud Garden

Vinnitsa, Ukraine

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

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

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

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

The second block is 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.

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MBarGo

Odessa, Ukraine

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

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Spicy No Spicy

Kyiv, Ukraine

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.

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Reef

Odessa, Ukraine

REEF. Place of unforgettable events

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.

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Luca Cinalli

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.

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Anze Jereb

Biography

Anze Jereb is the Regional Executive Creative Director of BBDO Ukraine & Central Asia.

He has 24 years in the advertising business. He worked in local and network creative agencies of Slovenia, Croatia, Italy, Hungary, Ukraine. He worked for Mars, Visa, Pepsi, Nemiroff, Bayer, Toyota / Lexus, Teva and others.

He won dozens of awards at international advertising festivals such as Golden Drum, Golden Hammer, KIAF, Epica and many others.

At various times he was a member of the jury of the following festivals: Golden Drum (Ljubljana, Slovenia), SOF (Portorož, Slovenia), Golden Hammer (Jurmala, Latvia), White Square (Minsk, Belarus), ADC*E Awards (Barcelona, Spain), ADC*UA Awards (Kyiv, Ukraine), KIAF (Kyiv, Ukraine), USAF (Kyiv, Ukraine) etc.

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Yevhen Dinisiuk

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.

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Angus Winchester

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.

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Kenji Jesse

Theses

In the past, there were limited career paths for bartenders that wanted to stay in the industry, either keep banging out drinks or become a BarManager. Now, there is an absolute plethora of opportunities, that we couldn’t even have imagined existing before, on both sides of the preverbal bar fence.

So, are you thinking about the next step in your career and want to stay in the industry? Probably make an international career? Get some inspiration from Kenji as he explores the different journeys that bartenders can take.

Whether it is setting up a new business adventure, becoming a Brand Ambassador, joining the Corporate world or venturing out on your own.

He will relay his personal insights and inspirations from his career journey as a Global Consultant and guru in the Alcohol industry and share the freedoms, the risks, the life balance and the paperwork that goes with setting up your own consultancy.

Biography

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

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

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

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

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Robert Simonson

Theses

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.

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Kathrin Abels

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.

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* Промо код: barometer

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Anastasiya Zhuravel

Biography

Anastasia is HR Director of the Business-Constructor Group, hr-consultant and recruiting expert.

Anastasia started her career at Wanted as a recruiter and later became the executive director of the recruiting company. She currently holds the position of HR Director of the Business-Constructor Group and advises companies on team management and building a systematic HR function.

She is an expert at the online training program “HR-Director”.

Certified NLP practitioner and teacher of psychology in the past.

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Vasilis Kyritsis

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.

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Gareth Franklin

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.

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Oksana Marusych

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.

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Oksana Sybydlo

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.

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Alexander Musatov

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.

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Matteo Luxardo

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.

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Red Frog

Lisbon, Portugal

Open: May 2015
Owners: Emanuel Minez & Paulo Gomes
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)

Time out Lisbon:

Best Portuguese Bar 2017

Best Portuguese Bartender 2017 (Paulo Gomes)

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Adler’s Passage 13

Ternopil, Ukraine

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.

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Ted Haigh

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.

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Apoteka Bar

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.

Bar awards:

Barproof Top10 Best Cocktail Menu 2017 & 2018

Bestpub.lt Best cocktail bar in Lithuania 2019

Bar members awards:

1st place Tahona Society Lithuania 2016

1st place Absolut Invite Lithuania 2017

1st place World Class Baltic 2017

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Roman Stadnik

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.

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Gimlet

Kyiv, Ukraine

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.

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Bar Baczewski

Lviv, Ukraine

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.

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Eden Bar

Kyiv, Ukraine

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.

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Gabriele Manfredi

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.

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Bar Americano

Almaty, Kazakhstan

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.

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Alexey Kostenyuk

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.

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).

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Inguss Reizenbergs

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.

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Juris Kenins

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.

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Martin Schlamberger

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.

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Olga Terefeyeva

Biography

Lecturer at the European Design School, jury member of the Industrart international industrial design competition.

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Oleksandr Oleshko

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.

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Sother Teague

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.

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Tetiana Mokrenko

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.

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Paul Sfirlea

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.

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Ostap Buriak

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.

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Denis Zhatkin

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.

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Peter Dorelli

Theses

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.

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Alexey Kogan

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.

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Dariya Loseva

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.

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Roberto Bava

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.

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Tymur Razhabov

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.

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Bruno Vanzan

Biography

Bruno Vanzan begins his career of a barman at the age of 18. After attending several training courses and specializing in Flair, he takes part in his first competition in 2006. In 2008 he graduates as World Champion Bacardi & Martini. In 2010 he is included in the Top10 bartenders in the world. In October 2014, he becomes Volare and Antica Sambuca Global Brand Ambassador. In 2015 he becomes World Flair Association vice world champion.

In 2016 Bruno wins the award for the best cocktail at the International Bartenders Association World Championship and is confirmed as one of the most important bartenders on the planet. In 2016 in Japan, Tokyo, Bruno Vanzan prevailed by winning the IBA Best Cocktail 2016 Award with his cocktail “Sushi Martini”, an innovative Japan-inspired recipe. He also won the 2016 DNA award for the best inspiration/cocktail name. A real triumph that has confirmed Bruno Vanzan in the Olympus of mixology.

From 2012 to 2018, he takes part in many TV programs and releases two books: “All my cocktails” (2013) “Cocktail House” (2017).

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Aleksandr Pushkarev

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)
Top 3 best Brand Ambassador (Barproof 2018)
Top 3 best Brand Ambassador (Barproof 2019)

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Vlad Omeliukh

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.

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Andrii Demenko

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.

Theses – “How to drink whiskey “like a boss”. Johnnie Walker”

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

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.

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Dmitriy Kamber

Theses

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.

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Matthieu Gouze

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.

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Evgeniy Kuznetsov

Theses

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.

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Vladyslav Maksymov

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.

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Gabriele Langella

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.

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Pavol Kazimir

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.

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Themos Kontodimas

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.

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Oleg Yakobenko

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.

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Bob Nolet

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.

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Yuliia Terletska

Biography

More than two years of successful work in the bar industry: from organizing visiting events (Harley Davidson, WWFC, Playboy) to being a bartender in one of the best bars of Kyiv.

International and national cocktails competitions contestant, Barnation 2019 finalist.

Being a brand-ambassador of NEMIROFF Yulia educates staff, organizes training courses for co-workers and partners, adapts cocktails’ recipes developed specifically for the brand by leading mixologists from the USA.

Ambition, openness to experiments and indomitable spirit of Yulia help the brand of vodka NEMIROFF conquer the tops of mixology.

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BAROMETER 2019

BAROMETER 2019

2016-2018 year

SPEAKERS

SPEAKERS

Kenji Jesse

Fulvio Piccinino

Diego Ferrari

Robert Simonson

Philip Duff

Angus Winchester

Yevhen Dinisiuk

Mikael Karttunen

Yuliia Terletska

Luca Cinalli

Gabriele Manfredi

Roman Stadnik

Devin Blaine Tomlinson

Kathrin Abels

George Bagos

Matteo Luxardo

Gareth Franklin

Vladyslav Romanishyn

Viktoriia Reinikova

Vasilis Kyritsis

Ostap Buryak

Oksana Sybydlo

Eugeniy Tolmachev

Oksana Marusych

Victor Komarenko

Alexander Musatov

Simon Ford

Kyrylo Kunytskyi

Anastasiya Zhuravel

Ted Haigh

Sother Teague

Alexey Kostenyuk

Inguss Reizenbergs

Juris Kenins

Martin Schlamberger

Olga Terefeyeva

Oleksandr Oleshko

Paul Sfirlea

Tetiana Mokrenko

Denis Zhatkin

Peter Dorelli

Alexey Kogan

Dariya Loseva

Roberto Bava

Tymur Razhabov

Bruno Vanzan

Aleksandr Pushkarev

Vlad Omelukh

Andrii Demenko

Dmytro Kamber

Matthieu Gouze

Eugeny Kuznetsov

Vladyslav Maksymov

Gabriele Langella

Pavol Kazimir

Themos Kontodimas

Oleg Yakobenko

Bob Nolet

Anze Jereb

Kenji Jesse

Program Barometer International Bar Show 2019

Program Barometer International Bar Show 2019

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TICKETS

Standard

Premium

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