Lebanon’s Mixologists come together in luxurious global cocktail event
The annual World Class Competition kicked off its first burst on March 30, 2016, with Lebanon’s leading mixologists creating aspiring and tasteful cocktails. Organized by Diageo, the World Class Competition brings together international and local mixology experts to support the industry’s most exciting event. This year’s edition took place at Amarilla Pub in Mar Mikhael, where bartenders and cocktail aficionados witnessed an exciting start to this year’s competition.
“This edition of World Class is particularly interesting because the contestants are asked to take into consideration Mindful Drinking,” said Tess, one of the judges. “They are being asked to think about drinks that are lighter in style and lighter in sugars, following a new trend in the cocktail world. This led to interesting experimentation.”
A selection of contestants from various bars around Lebanon were faced with the challenge of developing cocktails that accentuate the flavors of Diageo’s luxury portfolio of Reserve Brands. Judges included Tess, best Female Bartender in Global World Class competition in 2015, and Timo, winner of World Class Holland in 2010 and the Classic Challenge in Global World Class 2010. They both work at the ultra-cool Door 74 speakeasy in Amsterdam which is among the top 50 best cocktail bar in the world. The judges assessed the cocktails based on creativity, expression of World Class Spirit, taste and balance, presentation, technique, and name.
“I am very eager to see how these local talents will compete on the international level,” said Timo. “I was impressed by the creativity and the innovation that we saw here tonight, and I think Lebanon’s chances in Miami are quite good.”
By the end of the evening, Mike Kassabian from Sapa, Kevin Haddad from Central Management, and Fidaa Ayoub from Bistro Bar were qualified to move on to the next round, taking place later on this year, to determine who will be crowned Lebanon’s World Class Champion 2016. The winner of that title will then move on to represent Lebanon in Miami, Florida, competing against leading bartenders from around the globe in the 8th annual Diageo Reserve World Class Final 2016, the bartending industry’s most prestigious cocktail competition.
ABOUT DIAGEO RESERVE WORLD CLASS™
DIAGEO RESERVE WORLD CLASS™ is transforming fine drinking experiences and cocktail culture around the world and in the home. The industry’s largest, most credible investment in the luxury on trade, it discovers the next generation of bartending talent who set the latest mixology trends and bring these to the best bars worldwide. At the core is an outstanding, global training program and internationally recognized platform that elevates the craft of the bartender and builds careers in the industry culminating in an annual luxury landmark week where the DIAGEO RESERVE WORLD CLASS™ Bartender of the Year is announced. Launched in 2009, over 15,000 bartenders have been inspired and educated in the craft of mixology using the finest spirits in the DIAGEO RESERVE collection. A partnership and collaboration with gurus, media, partners and owners, DIAGEO RESERVE WORLD CLASS™ is widely recognized as a mark of sophistication and distinction of international fine drinking culture by bartenders and customers alike.
About Diageo
Diageo is a global leader in beverage alcohol with an outstanding collection of brands across spirits, beer and wine categories. These brands include Johnnie Walker, Crown Royal, JεB, Buchanan’s, Haig Club and Windsor whiskies, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness.
Diageo is a global company, and our products are sold in more than 180 countries around the world. The company is listed on both the London Stock Exchange (DGE) and the New York Stock Exchange (DEO). For more information about Diageo, our people, our brands, and performance, visit us at www.diageo.com. Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com, for information, initiatives, and ways to share best practice.
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