UKBG NEWS United Kingdom Bartenders Guild Newsletter Summer 2014

The Five Presidents Reunited

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Wood’s 100 Old Navy Rum

Wood’s 100 is the UK’s top selling over-proof dark rum at 57% ABV, is appreciate for its smooth, mellow

taste and known as “the real deal” by top bartenders!

Originally, Rum was “discovered” by 17th century Caribbean sugar growers who distilled the waste

product from other manufacturing process into a spirit known as “Kill Devil”. It was used as a cure-all for

aliments that afflicted those living in the tropics and was later sold to naval ships stationed in the

Caribbean to encourage them to remain there and protect them from the pirates. After the British navy

adopted its daily ration of a 1/2 pint of 160 proof rum, called “tot”, the naval rum connection spread, and

from the 1730’s a thriving export trade developed.

Wood’s 100 is one such rum, originating

from what was known as British Guyana

in South America, it has been produced in

the same way for over 150 years and ac-

quired by Wm Grant & Sons in October

2002.

Distilled at the Diamond Distillery in Guy-

ana it is produced using a combination of

spirit made in pot and continuous still ,

from the finest sugar cane grown along

the banks of the River Demerara.

Is matured to 1.5 to 3 years in oak before

being blended. The sugar cane produce

by this enormous life-giving river makes it

the sweetest in the Caribbean.

The production

Is distilled from the fermented products of

sugar cane, usually molasses. As is the

case with all the distilled spirits rum is wa-

ter white when first distilled. Amber and dark colour rums obtain their colour from caramel and the ex-

tractives from the oak barrel during ageing.

Tasting Notes

Consumers find the taste of Wood’s unique and exceptionally rich and smooth a hint of vanilla and spice.

The brand is recognized as being the Superior dark rum.

Can also be drunk as favourite mixer or used as float in cocktails to add spicy finish.

Appearance: Rich, Dark & Syrupy

Nose: Soft toffee notes, complimented by rich Demerara flavour & Hint of spice

Palate: Rich spice and dried fruits with a long sweet finish vanilla.

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UKBG Overview - Wood’s 100 Old Navy Rum Cocktail Competition

The Wood’s 100 Old Navy Rum cocktail competition has been

running for the past few months now involving bartenders from

around the UK. Three heats have been and gone representing

London, northern and southern areas, each pitching bartenders

the quest to create a cocktail using the navy style of Wood’s

100, ultimately winning the chance to go through to the final to

be held at the Playboy club in October. Sound easy? Looking

back at each of the heats, it was to be a very tough challenge.

I have been lucky enough to judge all three heats, sampling 41

cocktails along the way, with a variety of styles, presentations

and ideas on display. The following round-up shows you the

highlights from each of the finalists.

The first heat, hosted by Boca Café Bar in Poulton Le Fylde, had

seven contestants overall, with three going through. In third

place came Massimo Lisi with his creation the ‘Hello Sailor’,

probably most memorable for his banana based dolphin garnish,

whilst second place went to Jake Beaverstock with his

‘Transatlantic Punch’, a simple look within a wine glass with

pinches of the Wood’s 100 through a dominant berry profile.

First place however went to Simon Liptrott with his ‘Woodie’s Chocolate Truffle’, memorable due to the chocolate drizzle on the inside of the

glass, and the heavy dusting on top.

Ten would go through from the London heat, held at Red Bar, a part of JW

Marriott’s Grosvenor House Hotel on Park Lane. Michal Buben kicked off a great

start to the competition, Laszlo Nyiri going for the goblet and Maxime Creusot the

popcorn box to win the judges vote. Tiago Mira and Fillipo Sion did well to keep

the Wood’s 100 profile with their drinks, Flavio Prospero offered basil as the

standout for his recipe, alongside Mattia Conti and his thick foam top. Alessandro

Pizolli went for dominant lavender and a presentation of a mop and bucket, whilst

Federico Pavan offered cinnamon over Wood’s 100. Sebastian Kasyna ended

the competition on a high, winning the highest marks on the day.

Nine finalists were chosen at The Captain’s Club at Christchurch for the southern

heat. Matt Tyre did well to start the competition off strong, followed by a good

effort by Necati Ilhan. Mango heavy dominated Sam Fraiser’s drink, whilst Alice

Carter made a memorable rim of salt for her drink. Elin Emilov did well to keep

the Wood’s 100 on the nose, whilst Lucia Montanelli kept Wood’s 100 alive on

the palate, Maciej Urbanski unfortunately opting for neither and Thomas Quy went for caramel for his recipe. Also going through was Marco

Brivio. It was to be Maciej Urbanski’s day though as the The Champagne Bar in

Harvey Nichols bartender won the highest marks out of the 14 bartenders.

Although I am away when the final at the Playboy Club happens, it will be

interesting to see how each of the above fare. Wood’s 100 is a difficult base to

work with, with most failing to capture and keep the profile, while some have tamed

it to create some good drinks. Roll on October to see if it’s a worthy winner for the

Wood’s 100 Navy Rum brand.

Dave Marsland,

Drink Enthusiast

London Heat, Group Picture

Sebastian Kasyna, Finalist London Heat

Salvatore Damiano & Maciej Urbanski, Finalist at

Southern Heat

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Galvin Cup 2014

On the 9th of June at 12 o’clock at the Steam & Rye bar in London was the kick

off the 7th edition of the Galvin Cup, as per routine Luca Cordiglieri have done the

briefing to the bartenders, high lighting the rules and how the competition and

judges panels were run.

29 competitors, 3 battery, Salvatore Damiano, UKBG Vice Chairman Southern

Area; Jim Slavin, UKBG National Administrator; Fabio Immovilli, UKBG Vice

Chairman London Area; were the Technical Judges.

The Judges are briefed as well, Nigel Barden food and drink presenter for BBC

London TV, Radio and Online was our MC along with Mr Robbie Bargh from

Gorgeous Group!

3 Blood and sand and 3 cocktails of own creation had to be made in 10 minutes,

not only the technique were judged but the aroma, the appearance, the

presentation, personal skills and product knowledge. In the first tasting panel we

had Ross Kerslake from Freelance Journalist; Sebastien Guesdon, Roast Bar

Manager; Phil Nickson, Bowmore Brand Ambassador; Sophie Bratt, Harvey Nichols; John Farrell, UKBG; Swanad Korgaonkar, Blue Bar; on

the second battery we had Becky Paskin from the Spirit Business magazine; Armand Fasola, UKBG; John Jeffrey, UKBG; Giovanni

Tagliamonte, Arts Club; Danilo Tersigni, Mr Fogg’s; Boris Ivan, Galvin at Windows; and the third battery the judges were Su Lin-Ong PR on

behalf of Luxardo / Cellar Trends Ltd; Mr “G” Franklin, Brand Ambassador for Luxardo; Andy Mil, Steam & Rye; Jennie Rae, Bar Chick and

Jane Ashley, Cellar Trends.

We have seen some spectacular drinks and technique, from smoked drinks, ice carving, amazing and bizarre serves, and a lot of great show.

The time went fast, and the Steam & Rye staff has just been great, a warm welcome, tea and coffee to start and later on some lunch was

served.

During the competition for the first time ever we had the honour to taste the new Bowmore tempest 10 Years Old First Batch, citrusy on the

palate with his unique pity Islay character!

Fabio calls the last minute for the last competitors, and just a minute after Nigel stop the competition, John Jeffrey our score keeper announce

to our President Daniel Crebesse and to Luca Cordiglieri the six finalist.

For the Shake Off the Judges were Daniel Crebesse, Alasdair Dickinson Business Development Executive for Bowmore, Robbie Bargh

Director of the Gorgeous Group and Fred Sirieix GM at Galvin at

Windows. The six finalist had to present one drink made from mystery

box of ingredients in five minutes, the judges now had to score only

the appearance and flavour.

Alessandro Pizzoli, classified for the best technical, Michael Buben,

from NinetyEight bar is 3rd with his Immigrant Cocktail: Bowmore 15,

Umeshu, Creme de Figue, Sugar syrup, Orange bitters, Garnish with

Slice of Fik and orange zest; 2nd place Sebastian Kasyna from Coq

d’Argent with Punchy islander: Bowmore 15yo, Shiso leaf, Apricot

brandy, Quintinaye red vermouth, Homemade Earl grey syrup, Lemon

juice garnish with Sisho leafe, lemon twist, vanilla pod, crush ice

basket with dry apricots and dry figs and the Winner is Adam Khalil

Lahham from Scarfe’s Bar at The Rosewood Hotel with cargo

Cocktail: Homemade pineapple shrub, Americano Cocchi, Bowmore

15 the Darkest, Black pepper, Yuzu juice, Garnish with Dried

Pineapple & Cherry.

It was a great day, all the regions committee members were reunited

to make this happens, Daniel Crebesse, Luca Cordiglieri, our

President and Vice President, Michael Sweetman our London Area Chairman and his Vice Chairman Fabio Immovilli, Chris Underwood

Southern Area Chairman, Salvatore Damiano Vice Chairman for the South, Peter Gyor Committee Member Southern Area, John Farrell,

Chairman Northern Area, Jim Slavin, our National Administrator, and myself doing the tray service with Tommy Quy from the Southern Area.

The event was sponsored with Galvin at Windows in conjunction with Westminster Kingsway Collage.

Claudia Carrozzi

UKBG News Editor

Mike Sweetman, Luca Cordiglieri, Daniel Crebesse,

The Briefing

Our finalist, sponsors and MC!

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What a fantastic day with Bloom Gin!

The response to the First Ladies Bloom / UKBG Cocktail Competition was amazing , we had 36 applications but were only able to cater for 30,

but on the day only 26 managed to come along .

We had ladies from Manchester, Bristol, Ipswich, & all over London,

The array of Cocktails was totally amazing and of outstanding calibre, we had long drinks short drinks and some fancy drinks, the judges really

had a job on their hands deciding which were to go through to the final three for the shake off.

There were a selection of top industry judges, Joanne Moore, the Creator and

Master Distiller of Bloom Gin. Becky Paskins, Managing Editor of Spirits Business

Magazine, Sandrae Lawrence, Editor and co-founder of the Cocktail

Lovers, Su-Lin Ong, Top London Drinks & Bars PR. Salim Khoury Former Head

Bartender at the American Bar, Savoy Hotel, Daniel Crebesse President UKBG,

Luca Cordiglieri Vice President UKBG, JJ Goodman owner London Cocktail Clubs,

Pedro Paulo from the Coburg Bar Connaught Hotel & National UKBG Champion

2013, Stefano Cossio former London Chairman, Armand Fasola Former Southern

Chairman,

And the people who made it possible, MC for the day Mr Fabio Immovilli London

Vice Chairman, Ms Claudia Carrozzi News Editor and Score keeper on the day,

and Remi Satony Bena, Agne Krasauskaite, who were a great help.

it was a tough decision to select the top three for the judges and it got even harder

choice to select the top cocktail from the shake off, The shake off Judges were the

top Ladies, Ms Joanne Moore, Su-Lin Ong, Becky Paskins, Sandrae

Lawrence, they had a hard decision as all three cocktails were amazing, the points were very close, they made their decision and the results

were

First, Manuela Runggaldier, from 45 Park Lane Hotel, Second Valentina Carbone, from Nobu, Berkley st, Third Marta Wanat, From One

Aldwych.

THANK YOU EVERYONE FOR SUCH A GREAT FIRST LADIES UKBG/BLOOM GIN COMPETITION.

I HOPE TO SEE SOME MORE LADIES IN OUR OTHER COMPETITIONS DURING THE YEAR .

Mike Sweetman,

London Area Chairman .

Our 3 finalist, Joanne Moore, Master Distiller & Mike

Sweetman!

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UKBG WRAY & NEPHEW Master Class & Punch competition 2014

Once again for the third consecutive edition It took place our traditional Wray & Neph-

ew Master class and competition with Greg Allen .Special guest was Michael Sweet-

man the London UKBG chairman and Tom Novis the new brand ambassador for the

Jamaican over proof rum .

The day was stunning , warm and pleasant ,a good opportunity to sip Wray & Tin, just

to have a refreshment before kick starting the master class, chatting and smiling in the

great set up terrace of The Captains Club Hotel in Christchurch, home of several

important spirit events for the last couple of weeks.

We all welcome Tom Novis being in the role just for couple of weeks and his friendly

personality help to break the ice demonstrating very original drinks as such Duppie

Love ,Wray back and relax and the Dragon punch .He also interacted with the public

making everyone laugh!

The actual competition started at 2pm to take part was Dave Hall (Urban Reef) ;Tommo’Quy and

Jo Prout (The Captains Club Hotel);Harry King and Franco Burnell ( The Larder House) and Lucia

Montanelli form Saint James Place London.

The winners order:1st Franco Burnell ( The Larder House) also last year winner with his

”Wray-scue party” :Wray & Nephew Rum, Pink grapefruit; Falernum; Pimento Drum; Ground

powder green tea; Garnish with Cinnamon, Star Anise, Lime, tea smoke .2nd Harry King working

at the Larder House ,South Bournemouth and 3rd Dave Hall working Urban Beach,

Bournemouth .

Greg Allen and Tom Novis were happy to have seen such great standards of drinks and spend such

good day in the sunny Christchurch by the river, having al fresco Jamaican dinner and been very

positive to confirm for next year !!!

Many thanks to Tim Lloyd and the Captains Club Hotel crew for the hospitality and

professional attention.

UKBG South Area Vice Chairman

Salvatore Damiano

Brighton Open Day!

On June 23rd we held our 2nd Brighton open day at Hotel du Vin, big thank you to our

hosts and sponsors who made the day possible , a Great day for a new bar that just open

in the area, the Great Parrot, who came 1st and 2nd.

1st prize, David White of the Dead Parrot Horsham, with Blood & Feathers made with

Whisky, Marmalade, Vermouth, Cherry and Orange Bitters, the 2nd Prize was for

Andrew Harrod also of the Dead Parrot Horsham with Cappuccino Suicide: Appleton vx

and 8 years old, Local Honey, Overproof Rum, Chocolate foam and bitters and Luke

Loddo from the Ninja Bar Brighton takes the 3rd price with “Red Orchid”: Sussex Vodka,

Apple juice, raspberry liquor, raspberry vinegar and Gomme

We would like to thank the sponsors of the day:

Langleys Gin – Mark.dawkins@charterbrands.com, First Drinks – Paul.curry@firstdrinks.co.uk, Shepherd Neame,

sdixon@shepard-neame.co.uk, Penderyn – Whitr@globalnet.co.uk, Wray & Nephew – Greg.allen@rum.co.uk, Moet & Hennessy –

Srandall@mhuk.co.uk, Cellar Trends – cloeanderson@cellartrends.co.uk, Millars Gin – Liam@martinsmillarsgin.com, Blackdown Artisan Spir-

its Sarah@blackdowncellar.co.uk, Windfall brands – Tim@windfallbrands.com

Chris Underwood

South Area Chairman

Young Bartender of the Year 2014 Competition

The young Bartender of the Year is a

competition for young bartenders who

want to progress in the industry.

This year the Andaz Hotel Liverpool st,

has very kindly agreed to host this years

event to be held on Monday 22nd

September. The winning Bartender will

win the opportunity to go to the John

Whyte, IBA Elite Bartending School for ten

days Flight, Hotel and course will be paid

The selection is based with the following

criteria:

All entries to arrive by September 19th.To

enter e-mail dcrebesse@yahoo.com cc

m.sweetman2@ntlworld.com with YBOY

on subject line.

The following are the criteria to enter the competition competitors cannot be older than 28 year old in the spring of

2015. They must be members of the UKBG and selected by the president. The competition will be in three sections. A

multiple-choice questionnaire of 100 questions with all aspects of the bar, cocktails recipe’s, knowledge of sponsors

product, general knowledge of other products, production of alcohol. You will be asked by the judges to perform behind

the bar, in a real bar situation, where you will be serving 3 customers and you will have to make 3 portions of a classic

cocktail using Benedictine you will again be asked to make a cocktail of your own creation for the judges, 3 potions will

be required in IBA style, using Benedictine.

The know

ledge is the power

Tuesday 20th May, at Mr Fogg’s we had a Fantastic

Master class with the one and only Matteo Luxardo, 6th

Generation and his Cousin Nicolo Luxardo 7th Generation

in the Luxardo Family, Which was started back in 1821 by

Girolamo Luxardo back in Croatia.

The presentation started with Mr G Franklin Brand

Ambassador making a few cocktails using both the

Maraschino and their new Sangue Morlacco,

Just too wet the appetite he made the Maria’s Revitalising

Tonic using Maraschino as the Base ingredient, Along

with Strips of Cucumber, 50ml Maraschino, lemon juice, a

spray of Absinthe, tonic water served in a highball glass

with a twig of Rosemary .

It was light refreshing great for a summer’s day.

He also made a Howard Hughes, using 50ml Hakushu

Whisky, 20ml Maraschino, spray of Absinthe, lemon zest,

definitely an evening drink,

Lastly he made a Sakuru Sour, with this he used the new

Sangue Morlacco, a beautiful intense cherry liquer,50ml

Sangue Morlacco, 20 ml Tanqueray Gin, 3

dashes orange flower water, 20 ml lemon juice, egg white,

served in a Martini Glass with a sprinkle of Chinese all

spice,

This was something different but most enjoyable.

We then had a presentation from Matteo all about the

Luxardo Family history, the production of their products,

with a description of them along with a tasting of some

their products, this was extremely Interesting as I have

actually been there it brought back very pleasant

memories.

For anyone who missed the Master class it was a truly

great presentation, you don't know what you missed.

Thank you Matteo Luxardo and also Thanks to Mr Fogg’s

for allowing us to use their amazing bar for the

presentation.

Check them out, like them on Facebook/LuxardoCocktails.

Mike Sweetman

London Area Chairman UKBG

Luxardo Master Class with Matteo Luxardo.

Vya Vermouth Master Class Monday 19th May

The Vya Vermouth from Quady Wineries Madera California, was presented by Mr Andrew Quady from Quady

Wineries with his Charming Wife Laurel.

This was a very interesting tasting as they make their vermouth quite different from the Italian style of vermouth.

Andrew and Laurel started their winery in 1979, they specialised in sweet Muscats and Californian Ports, Vya Vermouth was introduced in

1998, the two styles Extra Dry and Sweet, Vya Whisper dry was introduced in 2013,

The Vya Extra Dry, this is made using over fifteen whole dried flowers and leaves infused in Orange

Muscat and a dry white blend, It makes an amazing 50-50 Martini with two dashes of Fee orange bitters.

The Whisper Dry is made by using wine with added botanicals, over 15 different herbs are used in the

whisper dry, a few of these include Linden, Orris, elecampane, and needles from a certain fir tree in

Maine ( USA )that contribute a soft forest like character .

Vya Sweet, A difficult wine to make but well worth it, there is a nose of spice : Cinnamon, Clove, Nutmeg,

Ginger, Cardamom, the taste is bitter sweet but a bit on the sweet side, it makes a great Manhattan with

Rittenhouse 100 proof.

Andrew made a selection of Drinks, The 50-50 Martini with Vya Extra Dry, Citadel Gin and a dash of Fee orange bitters, a Vya Manhattan with

Rittenhouse 100 proof, 2 parts Rye, 1 part Vya several dashes Regans Orange bitters, Whisper in the Afternoon, 3oz Whisper Dry, 1.5 oz

Prosecco, t/spn Quady Elysium wine, serve in flute; Andrews own creation El Vermouth aperitif, 3oz Vya Sweet, 1oz Vya Dry, on the rocks

with Orange zest. At the end of a great presentation we were treated to some delightful Canapés.

Mike Sweetman

London Area Chairman UKBG

Master Class with Zoran Peric

Really unexpected success at the Tequila Patron master class on Monday 12 of may. About 40

people turn up! Just amazing!

Zoran Peric, brand ambassador for Tequila Patron and Suntory whisky welcomed us at the Le

Méridien Hotel in Piccadilly, with tequila and tonic and superb canapé! As a Monday breakfast I

cannot definitely complain!

We then all moved into the lounge next to the bar where Zoran explained step by step the pro-

duction, and guide us in amazing tasting from the Tequila Gran Patron; Platinum, Patron Silver,

Reposado, Anejo, Gran Patron Burdeos, Patron XO Cafe and Citronge.

A lot of interest in the room and after answer to all our questions Zoran invited all

of us back to the bar with more cocktail to taste from his twist of margaritas with

the tequila orange to the smoky bloody Maria. Really impressive and tasty

cocktails!

Claudia Carrozzi

UKBG News Editor

Back in the Past Our First President

Our First National Cocktail Competition

&

Our First Winning Cocktails!

Harry Lawson Craddock was born

29/8/1876, the youngest of five children,

grown up in a small English village in the

Cotswolds Stroud with his family into the

textile industry. That wasn’t the right future for

him and decided to change his destiny by

sailing from Liverpool aboard the ship

Teutonic to the States.

There are many stories around telling the life

of our legend, and the chronology of his

career can get a bit confusing, however, I

believe I should rely on our 3rd newsletter

edited from 1934.

The first cocktail that our first president ever

shook was in 1892 at the luxurious Hollanden

Hotel in Cleveland, however other records

state that he only arrive in New York in the

1897 and took his employment there in 1900.

Funny story behind his first cocktail the “Tin

Roof” never heard from Craddock, somehow

with the bartender absence he manage to

serve it anyway, and guess what? Once he

went to collect the payment he realized that

“Tin Roof” means “One on the house!”

Everybody said that in 1906 Harry made his

way to Chicago’s Palmer House for a while,

but the Guild state that he started work there

in 1893, when Chicago was in the throes of an

earlier world’s fair.

The inexperience lost him his Palmer House

Job, and he moved into another bar in the

west side of Chicago. On the first day there,

the manager told him that he had no right to

claim to be a first class bartender with so little

experience, but he kept him on.

He was now employed as bartender at the

Knickerbocker Hotel alongside two other great

bartenders of the age – Eddie Woelke (author

of El Presidente) and Adam Heiselman under

the guidance of James B Regan (No relation

to Gary!). Here Craddock proved his

competence by creating a twist of the bobby

burns cocktail;

The Thistle cocktail

2 dashes Angostura bitters

½ Italian vermouth

½ scotch whisky

Shake over ice.

Strain into a chilled cocktail glass.

Suddenly after almost 10 years there, on the

14/4/1912 John Jacob Astor IV, owner of the

Knickerbocker, died on the Titanic.

Woelke, made his way to Havana’s Hotel

Sevilla-Biltmore and Harry apparently moves

for a short period of work at the Hotel Colonial

Bar in Nassau

So, it is very confusing but apparently in 1907

he went to New York and few years later he

took over the management of the Hoffman

House Bar, one of the most famous hotel in

America and resort for all the businessman

and politician of the day. In 1914 it close down

and Harry moves at the Holland House Hotel

where in 1916 Craddock takes his first

managerial position. Harry is finally

recognized as American citizen.

In 1914 the First World War was declared and

in 1918 Harry has to register for the draft,

there was a great chance he could be called

to serve in the army but lucky enough he kept

serving fantastic cocktails to his loyal guests

till 1920 when the prohibition era was

declared.

At this time not only the bartenders had to pay

very severe consequences but the Hotels and

bars had a very dark future.

Should we call it being clever and predictable,

should we call it destiny, or faith? On the

27/4/1920 Harry travels back to Liverpool with

his wife Annie and 16 years old step daughter

Lulu, and not long after, on the 4/7/1920 the

Holland House Hotel shut its doors.

London was invaded by rich Americans that

wanted to escape the terrible era and have

good fun. Here is where the Jazz music and

the drinks era are getting “married” and

London gets ready to be the Capital of the

Bartending culture.

Craddock’s established a very good reputation

and career in the states, he had a lot of

knowledge to pass on to our British

bartenders.

The Savoy Hotel in London, offered a position

to Harry at the dispense Bar, while the local

jazz band where performing live for the new

BBC. Ada Coleman, first and only barmaid

and Head Bartender at the Savoy since the

hotel was open, was running the bar however

Harry manage to introduce, more than 200

cocktail recipe in the menu, and once he start

to write his Savoy Cocktail book he attribute

only the “Hanky Panky” to Ada.

In occasion of this great era, and the

successful UKBG Galvin Cup 2014

Competition, sponsored by Bowmore 15 Year

Old Darkest and Galvin at Windows I would

like to recall the classic cocktail

The Blood & Sand

¼ orange juice

¼ Bowmore 15

¼ cherry brandy

¼ Italian vermouth

Shake well and strain into a cocktail glass

The drink was dedicated to Rudolph Valentino

after the homonymous film from the 1922. An

article from the wall street journal (2008)

mention an interview to Mr Valentino asking

the favourite screen character among the

parts he played," the actor did not name the

Sheik. “The part I like best was my role in

'Blood and Sand,' " he said.”If I had died, I

would have liked to be remembered as an

actor by that role -- I think it my greatest." The

poor fellow did die a few days later and, alas,

is now remembered as the Sheik, not as the

bullfighter of "Blood and Sand." Not only has

that role been largely forgotten, but so has the

strange but delicious cocktail the film

Inspired.”

In 1926 Craddock was offered the position as

Head Bartender and replace Ada Coleman.

The demand for an American skilled bartender

was too high, Ada did not meet the expecta-

tion any more, the Savoy Management made

their decision she was given a position in the

flower shop and the first Harry Craddock’s

book was published in the 1930.

Craddock on top of his 1000 cocktail recipe

still invents his cocktails, but apparently he

never drank them or any other forms of

liqueur, he rather do fly fishing as hobby not

drinking.

In the 1933 the UKBG adventure begins and

Harry quote” I have been mixing and serving

cocktails – and nothing else- all my working

life; my considered option is that cocktails are

more popular today than ever they were”.

In the 1933 after the prohibitionist was over,

Harry was invit-

ed to return to

the states, but

he refused as

he was now

happy in the

UK, however in

the 1939 he

moved from the

Savoy to the

Dorchester

where a

special bar was

built for. He built a shaker in the wall, some

people say there was a white lady in it, and a

bottle of Manhattan Martini, there was ru-

mours the shaker was found decades after.

Harry retired in the 1947 at 74 years of age he

pass a better life the 25 January 1963

leaving a remarkable sign into the bartending

history.

Claudia Carrozzi

UKBG News Editor

13

UKBG Our Roots and Our First national Cocktail Competition!

Like I have mentioned in our previous newsletter unfortunately the years has gone by and Guild history is gone lost.

I haven’t received any relevant material from our members at the moment, however I thought that hidden

somewhere in UK must be some information. I went to the British library where I found the information I have

shared with you the last time, but still not good enough as many information where random and contradictive. I

called few libraries and I find out that our very first newsletter was hold in the Bodleian Library in Oxford. This

could be a good start for my detailed researches, but was quite challenging get the access to the library, even if I

have been resident in Oxford for long time in the past... well, I needed a lot of paper work, get the Chairman to

guarantee that I will look after the precious historical collection, and just pray for the best of luck at the admission

office.

I caught the coach, and after a long journey god listen at my prayers and with four intensive days in the library, here is some serious staff for

you...

1934

I mentioned to you that the guild was born thanks to some passionate bartenders that got to know

each other and realized how much could be done in fellowship and the mutual advantage of

themselves, their employers, and of course… for their guests!

Well it might be something true in these words but the real fact is that Mr. F.G. Edwards Jun. was the

founder of the Hon. Secretary of the UKBG. In the very first newsletter, Mr Edwards Jun, Highlight that

due to his position in the council it was his natural interest that the Guild would coincide with the object

of any Guild or Association.

Due to an article in the Daily Press he was quite

concerned of the question in the Parliament of the

importation of the American bartenders. He was

quite firm that the British bartender would have

been trained only in Britain in order to keep up with

the high standards, he wanted to resist to the whole

sale importation from abroad, increasing

unnecessary the number of bartenders that claimed

to be trained in the UK.

The targets of the guild are more or less the same

as today, but on top of assist unemployed

members, provide training, organize competitions,

the guild aimed to provide free legal advice for

those that are in the trade, provide suitable club

premises where the bartenders could rest and

recreation could be obtained, but also he wanted to create an effective official registration of

the cocktail, where a committee of experts would taste the drink and approve at the

registration only if is up to the standards and not already an existing cocktail.

Now the aims of the guild were clear, the UKBG needed a president. Here it comes in the

scenario Mr Craddock.

He strongly believed in the Guild target and his motto? “You don’t like the idea of me being

elected as president? Well join the guild and have me thrown out! The main thing it’s join!”

Many article that I found around, mention that the UKBG was founded in the 1933 by Tarling

and Craddock, many say they were both presidents, well...let’s make this clear:

The guild was founded in the 1933, but became official in the 1 August 1934.

Here is the proof from the first official organ of the UKBG “The Bartender” .

14

There are some names are quite common to all of us and some

name’s are forgotten from the bartending history.

For each journal edited there are notes from the editor regarding all

our ancients, one by one I am sure we will manage to learn a bit more

about them.

I know you are all impatient to discover more about the first

competition, the price, the first registered cocktail an so on, but there

is no point to pass you that information if we do not understand how

high and important was the commitment... because as we all know..

Bartending it’s NOT JUST ABOUT BOOZE!

So here you can read yourself the words from our editor and

understand why we believe that the guild it’s you!

The first Guild Structure

15

16

Ok, I think i now passed you quite a lot of information regarding the Guild structure, let’s crack on with other exciting stuff!

Booth Perpetual Challenge Cup, the very first national Cocktail competition recognized by the UKBG was presented by Messrs ’ Booth’s

Distilleries Ltd.

I don’t want to talk talk talk, I just want to share with you this amazing material that I found:

The Rules!

17

The first price:

“For annual presentation to the inventor of the best cocktail of the year, magnificent trophy of beaten silver, the

Booth Perpetual Challenge Cup has been given to the UKBG by Messrs’ Booth’s Distillery Ltd.

It will be awarded to the inventor of the cocktail that scores the most marks in the Cocktail Competition of the

annual Wine, Spirit and Catering Trades Exhibition under the conditions set by the Council of the Bartender ’s

Guild.

REPLICA FOR THE WINNER

Beside holding cup for a year, each winner will be awarded a small replica in perpetuity. Weighing 100 oz. and 15

½ ins high, the cup cost £50 to make it’s now on view in the bar of Café’ Royale, and is to be exhibited at various

other restaurant and hotels, including the Savoy Hotel, the Florence restaurant, Frascati ’s and warne’s Hotel,

Worthing, between now and the cocktail competition at the Exhibition at the Dorland hall next October.”

So yes, this is how the very first trophy was presented by the Guild.

Now I needed to know who was the winner, so I skip quite a lot of info and jump to the Edition of October 1934. While I was

touching the pages I realized that regrettably this news has been hidden for god knows how many years, my hands were silver

and shaky, I was made aware that was the only copy available to the public, and the pages really stacked together as well, but

hey nothing was damaged and I finally got the first winner’s recipe!

British Empire Cocktail Competition 1934

Over 3000 cocktails were shaken and served during the whole course of the competition, 150 sits were taken from the judges.

With a value of £400 of Wine, spirits and various ingredients used (calculated with the historical uk converter today is equivalent to £24.000!).

Our editor recommend to all the members to support the bartender and add on the menu the winning cocktail, as they are very high quality and

strongly recommendable, for 1/6 or 2/- should do a good sale and help the bar profit!

“be inspired by your ladies”

It is amazing to read how the ladies influence our bartenders, infact in the report is highlighted that is a funny coincidence that all the winning

cocktail has been influenced by a woman!

John Perosino, who won not only the cup and the miniature with the first position but also goes home with the special price from Grand Marnier

and Pashion Products with relatives diplomas for his achievements as well, he reveals that his wife choose the name of “Royal Romance”;

“Wanda’s Dream” and “Azuri” Second and third classified were suggested from Peter Keenan, their inventor, by the role that the fiancée took in

local plays.

So, here is our six finalist

1st prize winner “Royal Romance” j. Perosino, Punch’s Club, London ½ Botth’s Dry Gin ¼ Grand Marnier ¼ Dry passion Fruit Juice (Pash) 1 dash Grenadine; Shaken

2nd prize winner “Wanda’s Dream” P.Keenan, 209, Imeary St, S. Shields 1/3 Booth’s Dry Gin ½ Grand Marnier, 1/3 Dry Martini, Cucumber peel on stick Shaken

3rd prize winner “Azuri” P.Keenan, 209, Imeary St, S. Shields ½ grand Marnier ¼ Orange juice ¼ Lillet Shake gently and squeeze orange peel on top

4th prize winner “Crazy Crossing” F.G. Hunt, Florence Restaurant, Ruper Street ½ Plymouth Gin (Coates) ¼ Martini Dry ¼ Dubonnet Dash maraschino Dash van der Hum Shaken

5th prize winner “Bitter Sweet” J. Saunders, “Grand Hotel” Bristol ½ Booth’s Dry Gin 1/8 ceracella, ¼ Apricot Brandy 1/8 Real Orange juice (lemon if require more dry) Shaken

6th prize winner “Endeavour” P.F. Chisnall, American Bar, Piccadilly Hotel, London Dash of Angostura 1/3 seagram’s Bourbon 1/3 Green Chartreuse 1/3 Lillet Squeeze Orange peel Mixing glass

18

Back to The Future 80th Anniversary Celebration

Meet our Bartenders:

Rob Collin, Southern Area

Remi Satoni-Bena & Manuela Runggaldier, London Area

The UKBG celebrated its 80th Anniversary

Being the oldest serving guild for bartenders, we are very proud of this fact,

The celebrations were held at the Amazing Mr Fogg’s Bar in Mayfair, it just

seemed very appropriate to hold it in the home of Phileas Fogg the gentleman

who travelled the world in 80 days,

There was a selection of guests who came along, there were five Guilds

Presidents past and present, Brian Page, Jim Slavin, Peter Dorelli, Salvatore

Calabrese, and Daniel Crebesse.

There were too many other guests to mention in all there were 60 plus people

who attended, it was a superb night with the drinks being made and supplied by:

Matthew Dakers From Elit by Stoli, Mista G Franklin Luxardo Maraschino, Ben

Etherington Jagermiester, The team from Mr Fogg’s , along with all the

Sponsors for the evening .

Elit by Stoli , Snow Queen Vodka , Tequila Patron , Suntory Whisky, Auchentoshan from Morrison-Bowmore , De Kuyper from William

Grants, Luxardo ,

`Maybe` Proseco from Fine Italy, Chilgrove Gin, English Grape Gin. Dictador Rum & Colombian Gins, Langley’s eight Gin, Fentimens

Botanically brewed Beverages

Fever Tree Mixers, Bibendum for the Jeio Prosecco, Le Deliziose Pasticceria for the Amaretti, Cuorenero PAPA Macaron.

The UKBG would like to say a massive thank you to them all for being so generous in supporting our Momentous event of being 80 years old.

We were very happy to have the attendance of Ken Collins, joined 1962 who was the organiser of the Martini Paisa Prize the forerunner of our

YBOY and the fact that it is still going strong.

We received apologies for absence from John Mitchell joined 1947 now aged 90 who was playing golf with An 8.00 am tee time the next day,

not forgetting Dick Coyne, age 88 joined 1947, who was doing a small private cocktail party on the same evening. Proof surely that bartenders

keep going 'til a ripe old age.

Mike Sweetman,

London Area Chairman

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I still remember, when during the UKBG South Heat 2013 at the Hotel Du Vin in Brighton, I persuaded Robb Collins to join the Guild and his question “What are the benefits?” I answered “You will meet a group of friend and you will be part of a family” Since then, it has been pretty positive year for our fellow member, always competitive, travelling around the country, full of passion and determination to achieve something special . To be honest Robb was special already winning the first ever Bournemouth Bartender Grand Prix 2012 ,the very first time we meet him ,leaving a mark of legacy to the event. Today ,after moving from Brighton to London and many goals and prestigious results (The Snow Queen UK Martini Masters Winner 2014) ,I am asking 10 simple questions and as English man with overseas accent he replies: How old are you and where are you from? “I am 29 years old. I was actually born in England which may surprise a few people, with my pa's job we moved around a lot and lived in some amazing places like Hong Kong, Florida, and Cyprus”. Is bartending an “not chosen career“ or you always dreamt to be in the bar trade? “ I always wanted to be a professional Basketball player, however once I finished college and realised I wasn't good enough I stumbled into bartending as a part time gig whilst living in New Zealand”. Your beginnings as barman? “ I was studying for my Masters degree in Australia when I decided to take a year out and do a snowboarding season in Queenstown (New Zealand). If you've ever been to Queenstown you will know there is not much around besides the beautiful mountains and lots of bars. I some-how managed to talk my way into a very good bar, and I was fortunate to be under the tutelage of an outstanding bartender called Fraser Pollard”. Your first ever competition and how was it (your feelings and memories)? “The first competition I ever entered was actually the UKBG Cocktail Grand Prix in Bournemouth 2012. I had just moved to the UK and was managing the bar at the Hilton in Brighton. I was quite relaxed to be

honest as it was my first competition and I didn't know any better, I ended up winning the competition and meeting some great people (Salvatore, Mr Sweetman and my boys Damaine and Hassan)”. Relevant competitions, professional experience & achievements? “UKBG Cocktail Grand Prix 2012 Winner Mixology Group Mix-Off Competition 2012 Winner Monin Twist Your Classics European Champion 2014 Snow Queen UK Martini Masters Winner 2014” What’s your thoughts about the UKBG? “The UKBG is a great organisation and is a bit like a family, I consider many of the senior members and chairman's to be very good friends and they are always there to help”. Who are your role models? “To many to list, but my ma and pa for sure. They taught me right from wrong and how to be respectful, which this day and age I'm starting to realise is a rare thing. Also my college Basketball coach who made me realise you can do anything with hard work and determination”. What are you aspiring for in the future? “ I'm still relatively young in the bartending world as I didn't get into it until I was 24. I just want to continue to improve and work hard and I guess from there we will see what happens”. What does it mean to be the UK Snow Queen Martini Masters Win-ner 2014? “Well its the biggest competition I have won to date considering the calibre of contestants I was up against and the large cash prize, so it feels great that all the hard work is paying off”. Any final considerations? “If anyone is interested in getting Snow Queen onto their bar, get in contact with me (sorry I saw an opportunity and took it)”. The UKBG is proud of Robb Collins’s success ,because he deserved it. He is a special ambassador of friendship and unity supporting the guild everywhere and anyway and most important never forgetting his own roots. Salvatore Damiano UKBG South Area Vice Chairman

Catch up with Rob Collins

21

Remi & Manuela present “Our Treasure, Cocktails and Jazz” at Purl Bar

Our Young Best Bartender of the Year Champion 2013 Remi Satony Bena, and his other

half Manuela Runggaldier Bloom Competition winner 2014 are launching at the Purl

London, ''Our Treasure'' for the first night, on the Sunday 20th July in of the most

exceptional and exciting bar of London...

Let’s get to know them and their project a bit better!

Where did your inspiration for being a bartender come from?

Remi: To be honest, I wanted to start to learn bartending to impress a girl which use

to have a bartender boyfriend... I was 15 years old... then after few years I really got crazy

about cocktail history and about specific ingredients.... now I am glad, happy to share with

peoples, to see my guest happy and to Enjoy every single day !

Manuela: My first internship supposed to be at the restaurant of the Adler Hotel, in

Ortisei my hometown, but they ask me to start at the bar, I accepted and since then I loved

it... Every day I like to learn, taste, develop or imagine something new!

How did you meet?

Manuela: In London where we worked together during few months! We know each

other for a bit more than a year!

What is Our Treasure?

Remi: Our Treasure is a name which we choose to give to our bartender dream!

The Name ''Our Treasure'' is inspired from two reasons...: ''Our'' is us, our, we are carrying

about it, about Our... ''Treasure'' is what we like to give always, everywhere and at any time

to Our guest!

Maybe you noticed already... the word ''Treasure'' is in few winning uk cocktail of the last

year... UKBG Young Best Bartender of the Year, I won with my signature cocktail named ''Himalaya Treasure''. UKBG Female Bartender of the

Year Manu won with her signature cocktail named ''Bloom Treasure’’!

Where are you going to Launch your project?

Remi: We are very very very Happy to have the chance to do ''Our Treasure'' for the first night cocktail party in of the most

exceptional and exciting bar of London... It will be at Purl London, which is one of the first cocktail speakeasy bar here in London. Purl is

located in the middle of Marylebone. Address : 50/54 Blandford Street W1U 7HX London. Thanks, big Thanks to the owner ;)

Who are your sponsors?

Manuela: Our main sponsor for the few first nights are , Langley's N.8 Gin and Courvoisier Cognac, then obviously we are working

with second ''liqueur'' sponsor as Luxardo, Marnier Lapostolle, DOM Benedictine, St Germain... And more!!

Remi: last minute info: we are going to have as well an amazing live jazz organise by two of our friend from Ronnie Scott London, I t

will be just incredible

How did you came up with this project?

Remi: The Purl London owner propose me to run my own night on Sunday, He gave me a budget, a target and I just said YEEES let's

go, I had a chat with Manu and we decide to do it :)

Are everyone invited?

Manuela: Yes everyone is more than welcome, for one of the first time we will be able to have standing people at Purl but I will try t o

seat anyway the maximum of person, to keep a Purl Atmosphere. We are recommending to all the peoples to call us and book (booking are

open via phone 07568153774) we already have few booking confirmed for the first and second night...

The 6 first ''Our Treasure'' night at Purl London will be from 5pm to 11pm on the:

July 20th; August 17th; September 21th; October 19th; November 16th; December 21st.

“I must admit the Cocktail and Jazz night at the Purl is not only a great gathering place for bartenders and sponsors, but is a place where you

can feel at home, and enjoy superb drinks while the Jazz melody create an amazing atmosphere! I definitely recommend to everyone, is not

happening often to have such a great drinks for a reasonable price! ... And if you really wish to treat your self, along with your cocktail order

some “Bruschetta” a full experience of a proper Aperitif!”

Claudia Carrozzi

UKBG News Editor

22

UKBG Recommends....

Gillray’s Steakhouse & Bar at the London Marriott Hotel County Hall

Centrally located on London's South Bank, the luxury 5*

London Marriott Hotel County Hall is traditionally elegant with

views overlooking Big Ben, the Houses of Parliament and the

River Thames.

The hotel boasts a traditional bar – The Leader’s Bar –

steeped in history and covered with political cartoons; Gillray’s

Steakhouse and Bar plus The Library offering scrumptious

afternoon teas in a delightful and tranquil setting – also looking

out on to the River.

Gillray’s Steakhouse & Bar Is the most English of English

dining destinations, from the interior design to each cut of beef.

Set in the County Hall, built 100 years ago to house London’s

government, with views of the Houses of Parliament and Big

Ben, few can claim a more inherently English location or vista.

The choice of namesake, James Gillray, a famed caricaturist of

the late eighteenth century, the restaurant and bar reflects the political history of the County Hall ’s past, and the intelligence, style and humour

of the English personality. James Gillray’s work punctuates the menu and will be exhibited on the walls of the steakhouse restaurant and bar.

An English steakhouse of the finest design, Gillray’s Steakhouse & Bar is a homage to top quality beef 35-day dry aged English cattle. The

menu features nine cuts of steak – bone-out and bone-in – 300g Fillet on the bone, 450g Porterhouse and 600g T-Bone steaks. Gillray’s

Steakhouse signature dish, the 1000g ‘Bulls Head’ steak, steals the show - a 1000g-butterfly cut, double rib steak served bone-in.

Gillray’s Steakhouse & Bar is all about indulging in great English produce. Every inch of the menu reflects this, displaying English food at its

best. The bar offers a sophisticated and stylish Thames-side destination, featuring a selection of over 70 gins and an impressive cocktail

collection designed by Head Bartender, Joao Gloria. The newly created cocktail menu is ordered by historical era, from the Georgian cocktails

such as GLC, St Stephen’s Tower and At Dusk each taking their name from popular James Gillray sketches - through to contemporary and

modern English concoctions. The cocktail collection doesn’t stop there, but gives a nod to the next generation of cocktails - molecular mixology.

Mr. Fogg’s Bar, London

Mr Fogg’s Bar is located at 15 Bruton Lane near Berkeley Square,

It is the home of Mr P Fogg, the intrepid traveller who’s exploits

took him around the world in 80 days.The bar is a fitting tribute to

his travels with artefacts in every corner of the bar from his travels,

it will transport you back to the days of the 1800’s.

The staff will attend to your every whim and fancy, with amazing

cocktails and tasty tit bits to please your palate.

The staff are attired in military uniforms from the General,

Mr DaniloTersigni General Manager to his bar manager Francesco

Medici, The Captain, including the rest of his bar Magicians who

will create and delight your palate with some amazing cocktails.

It will be an experience that you will never forget, and want to go

back!

To book a table go to www.mr-foggs.com or

phone 0207 2991200.

We would like thank Mathew

Dakers and Elit By Stolichnaya,

for their support for the 80th

party,

On the left side is the cocktail

which was the winning Quo Va-

dis Cocktail, Which was the

cocktail that was made at the

80th UKBG Anniversary party

Salute!

From Peter Dorelli & Salvatore Calabrese (Shot from 80th Birthday Party!)

Would you like to see your add in our news letter?

Contact Mike Sweetman (m.sweetman2@ntlworld.com) or Claudia Carrozzi (c.carrozzi@outlook.com) for more information!

8 September

Auchentoshan switch London Bridge Hotel arrive at 10.30 am briefing at 11.00am start at 11.30 am

16 September

UKBG Stand sponsored by Spirit Business Magazine dedicated to the Negroni. With Top Bartenders making their version of the Negroni

17 September

Boutique Bar Show Master Class on the Negroni by Luca Picchi AIBES Chairman Tuscany Area at 3 pm

22 September

Young Bartender of the Year, Members only, Contact: dcrebesse@ yahoo.com to be held at the Andaz Hotel , Liverpool st.

13 October

Bulldog Gin Master class. Venue TBC (London)

20 October

National Cocktail Competition Finals at Playboy Bar Arrival 10.30 am Briefing at 11.00am start at 11.30am

23 October

Louis XIII Master class. Venue TBC (London)

27 October

Bournemouth open day Briefing & Forum (for more info contact Salvatore Damiano at bar.manager@captainsclubhotel.com)

27 November

Bournemouth open day (for more info contact Salvatore Damiano at bar.manager@captainsclubhotel.com)

Don’t forget... Awareness and responsible drinking is a must!

www.drinkaware.co.uk

Need more support? Here is your Key Contacts!

Do you want to know more?

Check our Web Site: www.ukbartendersguild.co.uk

Follow us on Twitter: @UKBG_Team

Join our Facebook Group: UKBG

Like our Facebook Page: UK Bartenders Guild

Daniel Crebesse,

UKBG President

dcrebesse@yahoo.com

Luca Cordiglieri,

UKBG Vice– President

straightupsolutions@mac.com

Jim Slavin

UKBG National Administrator

ukbgjim@btinternet.com

Tom Elms

UKBG Photographer

thephotography@me.com

London Area:

Michael Sweetman

UKBG Chairman

m.sweetman2@ntlworld.com

Fabio Immovilli

UKBG Vice-Chairman

Fab.immovilli@Gmail.com

Claudia Carrozzi

UKBG News Editor

c.carrozzi@outlook.com

Southern Area:

Chris Underwood

UKBG Chairman

cunder1999@gmail.com

Salvatore Damiano

UKBG Vice-Chairman:

bar.manager@captainsclubhotel.com

Peter Gyor

UKBG IT Support Member

petergyor@btinternet.com