World Class

1 COCKTA I L S BY CANAD I AN WOR LD CL ASS BARTENDE RS

CONTENTS

WORLD CLASS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 BAR TOOLS.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 TIPS FOR THE HOME BARTENDER.. . . . . . . . . . . . . . 8 MEET JEFF SAVAGE .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 KETEL ONE DUTCH MULE. . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 CÎROC MARTINI .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 THE SINGLETON ROB ROY.. . . . . . . . . . . . . . . . . . . . . . . . . . 16 TOMMY’S MARGARITA.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 MEET CHRIS ENNS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 TANQUERAY NO. TEN & TONIC.. . . . . . . . . . . . . . . . . . 22 JOHNNIE & GINGER WITH PEACH.. . . . . . . . . . . . . 24 BULLEIT WHISKY SOUR.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 MEET SHANE MULVANY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 BULLEIT 10 YEAR OLD OLD FASHIONED. . 30 DON JULIO BLANCO PALOMA.. . . . . . . . . . . . . . . . . . . 32 ZACAPA PINEAPPLE DAIQUIRI .. . . . . . . . . . . . . . . . . . 34 WORLD CLASS CANADA.. . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

World Class is a global bartender training and education program. Its purpose is to heighten the craft of bartending while emphasizing the importance of delivering an exceptional customer experience. The World Class Competition takes place annually in countries around the world. The winners from each participating country compete in an epic week which culminates with the global Diageo World Class Bartender of the Year being announced.

GLOBAL FINALS LOCATIONS: London Athens Delhi Rio de Janeiro 2009 2010 2011 2012 2013 2014 2015 2016

2017 2018 2019 2021

Mexico City Berlin Glasgow Madrid

Mediterranean Great Britain Cape Town Miami

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BEHIND THE WORLD’S BEST BARTENDERS ARE SOME OF THE WORLD’S BEST SPIRITS.

BAR TOOLS

Whether you’re an expert or just starting out, everyone needs a basic set of bar tools. Choose a set that fits your budget and your cocktail style. A jigger with half ounce markings is very helpful and we recommend avoiding glass shakers because they can break.

1 Jigger 1 oz/2 oz 2 Cocktail Shaker 3 Wooden Muddler 4 Fine Mesh Strainer 5 Cocktail Strainer

6 Zester 7 Paring Knife 8 Bar Spoon 9 Hand Juicer

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TIPS FOR THE HOME BARTENDER

Always use premium ingredients when making drinks, including your favourite spirit.

JUICES AND CITRUS • Take it to the next level and freshly squeeze all your juices. The acidity level in citrus changes over time, even in just one hour, so use the juice right away. • C itrus peels make great garnishes. Always wash fruit, and use a zester or a sharp knife to cut a long section of peel. Remove as much of the bitter white pith from the peel as possible before adding.

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STIR OR SHAKE • STIR drinks when they only contain spirit ingredients such as a Martini or Manhattan to ensure greater clarity of the final drink. • SHAKE drinks that contain fresh fruit juices, sweet components, or any foaming ingredients, such as espresso or fresh egg whites which also give the cocktail texture; bottled pasteurized egg whites also work well. When shaking cocktails be aggressive to liven the ingredients up. BITTERS • Enhance the depth and flavour of a mixed drink. with bitters which can be bought at most grocery and specialtystores and come in a variety of flavours.

MEET JEFF SAVAGE

Jeff Savage was born and raised in Calgary, Alberta before leaving to travel abroad and expand his mind and palate. After stops in Asia, USA and Turkey, Jeff completed his academic career at the University of Alberta. While completing his studies, his walks to campus brought him past a restaurant that was under construction. After conversations with the owners, Jeff was impressed by the DIY nature of their project and the passion they exuded, and decided to join their opening team. The restaurant became Three Boars, and Jeff ended up staying on for four years, creating the beverage program and propelling himself to multiple successes in the hospitality industry. In bartending, Jeff has found the perfect combination of working with his hands and his heart. Recently, he captured the title of World Class Canada Bartender of the Year, and went on to the Global Finals in Glasgow, where he placed second globally, and won the Singleton State of Mind challenge.

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KETEL ONE DUTCH MULE

• 2 oz Ketel One Vodka • 1 lime • Bar spoon of honey

• Ginger beer • Lime wheel

Pour Ketel One Vodka into a mule mug or cup. Add in the juice of half a lime and the honey. Add ice and stir to combine ingredients. Top with ginger beer. Garnish with a lime wheel.

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CÎROC MARTINI

• 2 oz Ciroc Ultra Premium Vodka • 1/2 oz dry vermouth • grapes

Pour Ciroc Vodka into a mixing glass. Add the dry vermouth and ice and stir until chilled and diluted. Strain into a martini glass. Add your favourite garnish; 3 grapes on a skewer, lemon twist, olives, or cocktail onions.

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THE SINGLETON ROB ROY

• 2 oz Singleton of Dufftown 12 Year Old Scotch Whisky • 3/4 oz sweet vermouth • 3 dashes of aromatic bitters • Maraschino cherries Pour Singleton of Dufftown Scotch Whisky into a mixing glass. Add in sweet vermouth and aromatic bitters. Stir with ice until chilled and diluted. Strain into a cocktail glass. Garnish with a maraschino cherry.

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TOMMY’S MARGARITA

• 2 oz Don Julio Reposado Tequila • 1 oz fresh lime juice • 1/2 oz agave nectar • Salt

Pour Don Julio Reposado Tequila into a shaker. Add in fresh lime juice and agave nectar and ice to shaker tin. Shake until chilled and diluted. Run half a lime around the rim and then rim with salt. Pour through fine mesh strainer into a rocks glass. Top glass with ice and garnish with a lime wheel.

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MEET CHRIS ENNS

Chris Enns is originally from Saskatoon and began bartending in 2007 in order to pay for university. He fell in love quickly with the creative side of bartending and he has spent the past six years in Vancouver, creating memorable bartending experiences for his guests. In 2018, Chris entered the World Class Canada Competition and won the Canadian title. He then joined 56 other bartenders from around the world in Berlin for the World Class Global Finals. Chris progressed to the Top 20, battling it out in the Tanqueray Signature Serve and the Zacapa aperitif and digestif challenges. Chris placed eighth in the Global Finals.

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TANQUERAY NO. TEN & TONIC

• 2 oz Tanqueray No. TEN Gin • 3 oz premium tonic water • Rosemary sprig • Grapefruit wedge

Add Ice to your glass and stir to cool. Pour Tanqueray No. TEN Gin into a copa glass. Top with tonic water and stir. Garnish with a sprig of rosemary and a grapefruit wedge.

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• 2 oz Johnnie Walker Black Label Scotch Whisky • Ginger ale • Thyme sprig • Fresh peach slice Fill rocks glass with ice. Pour in Johnnie Walker Black Label Scotch Whisky and top with ginger ale. Garnish with a sprig of thyme and a slice of peach. JOHNNIE & GINGER WITH PEACH & THYME

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BULLEIT WHISKEY SOUR

• 2 oz Bulleit Bourbon Whiskey • 1 egg white • 3/4 oz simple syrup • 1 oz lemon juice

Crack egg white into a cocktail shaker. Pour in simple syrup, lemon juice and Bulleit Bourbon Whisky. Add ice and shake until cold and diluted. Double-strain into a glass.

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SHANE MULVANY

Introducing Shane Mulvany, Canada’s World Class Bartender of the Year 2016. Shane gained this prestigious title for his avant-garde cocktails, outstanding presentations and jaw-dropping creativity. Shane competed at the Global Finals in Miami, proudly representing Canada among 56 other countries, impressing some of the world’s best judges and finishing in the Top 10. Originally from Ireland, Shane has more than 10 years of bartending experience from working at some of the world’s leading bars in London, New York and Toronto. Shane now calls New York City home but often returns to Canada.

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BULLEIT 10 YEAR OLD OLD FASHIONED

• 2 oz Bulleit 10 Year Bourbon Whiskey • 1/4 oz simple syrup • 3 dashes of aromatic bitters • Orange zest

Add aromatic bitters into a rocks glass. Add simple syrup and Bulleit 10 Year Old Bourbon. Fill glass with ice. Stir until chilled and diluted. Garnish with orange zest.

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DON JULIO BLANCO PALOMA

• 2 oz Don Julio Blanco Tequila • 1/2 lime

• Grapefruit soda • Grapefruit slice

Pour Don Julio Blanco Tequila into a rocks glass. Add in the juice of half a lime. Fill with ice. Top with grapefruit soda. Stir to chill and dilute. Garnish with a slice of fresh grapefruit.

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PINEAPPLE DAIQUIRI

• 2 oz Ron Zacapa Rum • fresh pineapple chunks • 3/4 oz fresh lemon juice • 3/4 oz simple syrup

Pour Ron Zacapa Rum into a shaker tin and add 3 slices of fresh pineapple. Add the lemon juice and simple syrup. Fill with ice and shake until chilled and diluted. Double-strain into a cocktail glass.

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Diageo World Class was launched globally in 2009, with Canada joining in 2013. Canada is always one of the top performing countries at the global event, consistently placing in the top 10. In 2017, Kaitlyn Stewart was crowned the Global Champion in Mexico City and in 2019, Jeff Savage placed 2 nd in Glasgow. Over 300,000 bartenders around the world have been inspired and educated in the craft of mixology using some of the finest spirits in the World Class Collection. Through education and competition, World Class discovers the next generation of bartending talent, who set the latest mixology trends and bring to life in some of the best bars around the globe. World Class is transforming fine drinking experiences and cocktail culture around the world and at home.

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From left to right: Lauren Mote (2015), Grant Sceney (2014), Jeff Savage (2019), Chris Enns (2018), Shane Mulvany (2016) and Kaitlyn Stewart (2017)

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KAITLYN STEWART, Mexico City Canadian & Global World Class Bartender of the Year 2017

KAITLYN STEWART, Mexico City Canadian & Global World Class Bartender of the Year 2017

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