Meet some of the winners from the world’s ultimate bartending competition, and check out the recipes to the cocktails that helped them take their crown.
David Rios
Winner of 2013 World Class Western Europe and World Class Bartender of the Year, David Rios is a force to be reckoned with on the mixology scene. Owner of different cafes and cocktail bars worldwide, as well as a creator of new cocktails during his own master classes, lectures and courses around the world, Da vid also consults, advises and sits on the jury of international cocktail and best bar competitions in the world. His signature? The Eastern Martini.
Eastern Martini by David Rios
INGREDIENTS
50ml Johnnie Walker Gold Label, 10ml Domaine Canton
ginger liqueur, 10ml sake, 2 dashes of orange bitters.
PREPARATION
• Stir all ingredients in a mixing glass and fine strain.
• Pour into a cocktail or martini glass.
• Garnish with an orange slice and serve.
Erik Lorincz
Winner of the 2010 World Class Bartender of the Year award, Erik Lorincz came from a humble beginning, arriving in London at 25 years old to polish glasses at the infamous celebrity hangout Attica. He was eventually promoted to head bartender and by 2009, Lorincz had been nominated at the pinnacle of the cocktail awards, Tales of the Cocktail, as International Bartender of the Year, and later listed in numerous magazines’ Top Ten Bartenders lists. He went on to win the International Belvedere Cocktail Competition and become a bartender at London’s prestigious Connaught hotel. After taking the crown at the World Class competition in 2010, today Lorincz has joined the judges’ circuit, travelling the world both representing brands and awarding new talent.
La Primavera by Erik Lornicz
INGREDIENTS
45ml Don Julio Blanco, 30ml lime juice, 15ml agave nectar, 30ml pink grapefruit juice, Verbena soda.
PREPARATION
• Shake together all ingredients except the verbena soda and fine strain into a highball glass over rocks.
• Top with the verbena soda by mixing verbena in a siphon.
• Garnish with a salt rim.
