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Diageo Reserve Announces World Class Bartender of the Year 2010

[Rare] Depeche Mode - The Rumour (Blasphemous Rumours, 1984)

This love - Craig Armstrong

Stand By Me | Playing For Change | Song Around the World

from the don julio party (island athens)

diageo world class bartender 2010 trophy.

friends

max,elias,me ,bob nollet

diageo world class bartender 2010

me making my zacapa 23 cocktails

making ice balls with ueno san

making ice balls with ueno san at mamacas in athens world class bartender 2010

guest bar tenders at ''les zazous'' bistroteq thessaloniki greece

shuichi tanaka

the japanese cocktail master

finished his job as a guest bartender with the

best way possible!

he made more the 250 cocktails in 4 hours in front of almost

800 people and at the end the coments was great from the guests of les zazous for his beutyfly made japanese style cocktails and for his unique skils at japanese bartending!

all of us we want say a big thank you master schuichi!

Lydia Reissmueller guest bar tenders at ''les zazous'' bistroteq thessaloniki 30/4/2010

Lydia Reissmueller

was born in Orange, California USA
a great and famous lady mixologist
she likes to put natures gifts into her work life!
working with herbs, spices, and a lot of fresh botanicals
she also loves to plant and growing her own garnishes!
greating bitters, and a vermouth that everybody want to taste!
lydia travels around the world to give the people a diferent angle of
making cocktails! !

cocktails she created!

The Water’s Fine –
Grey Goose
house made tonic syrup
Topped with club soda

Spice Market –
Cardamom infused Grey Goose
ginger/cinnamon syrup
almond milk

Smashing Thyme –
Pear vodka
thyme & chestnut honey syrup
dry vermouth

Citron Fizz Royal –
citron vodka
fresh orange juice
fresh lemon juice
Pine honey syrup
egg white

Monkey’s Uncle –
Orange vodka
sweet vermouth
orange juice
Tsipouro

world class bartender 2009

people we admire!

guest bar tenders at ''les zazous'' bistroteq thessaloniki greece Marian Beke comes at 16/4/2010

Marian Beke comes from Slovakia.
now his working in london the last 8 years.
now his working at the very famous Artesian bar at the Langham hotel.
other bars, clubs, and hotel's that marian was creating his great cocktail's
Montgomery Place N.Hill,London, Drink Fusion London,
Soho Hotel Soho,London,
Townhouse cock.bar Knightbridge,London LivingroomW1 Heddon st.3,London,

the cocktail's he will present

Sea martini
sea wheat Vodka infusion
mandarins bitter
gome syrup
pink salt
greek honey
dry sherry

Greek wedding cosmopolitan
Greek watermelon
Pear vodka
fresh lime
Sugar infuse with almond blossom from greece
fresh apple juiceDash
metaxa 7stars

24V chocolate cobbler
fresh cranberries
chocolate mozart eau de vie
creme de mure
lime juice
greek red wine
g.goose vodka
electric bitters

Tid bit
Greek ice cream honey and yoghurt
Lemon g.goose
Sweet px sherry
Finish with cinnamon and mexic.chocolate

Greek flower high ball
Mandarin leaves grilled
Lemon vodka
Christmas bitters
honey water
Lemon Juice

''les zazous'' bistroteq guest bartenders thessaloniki

Schuichi Tanaka
from Montgomery Place, London, UK
friday 26/3/09
Making japanese cocktails with a unique japanese style!

schuichi was working also at
Bar-K, Osaka, Japan,
B.B.A. International, Tokyo, Japan,

1 Japanese Bloody Mary (with Grey goose,WASABI,Snow styled with SANSHO(Japanese spice))
2 Japanese Mojito (with Grey goose,SHISO leaves,)

3 Japanese Martini (with Grey goose,UMESHU Liqure,Garnished with UMEBOSHI(Japanese Plum)

4 Japanese Alexunder (with Grey goose ,AZUKI(Japanese Beans),MACHA(Green Tea))

5 Japanese Eggnog (with Grey goose,KINAKO(Japanese soybean Flour)

vita vini at park plaza westminster brige london 6/3/09

cocktail of the day C M S Wild Hibiscus Mojito

C M S Wild Hibiscus Mojito
Ingredients
6cl Captain Morgan spiced rum
3cl lime juice
3cl wild hibiscus flowers syrup
8-10 mint leaves
4cl Champagnie

How to rpepere
Put the wild hibiscus flowers syrup, lime juice, mint leaves, in a long dring
press with a mudler a little bit just to allow the mint to release the flavor and the aromas fill the glass with ice and add Captain Morgan spiced rum, top up with Champagnie.

Garnish
Dried wild hibiscus flowers from damascos (siria) lime wheel, mint spring

Ice
cubes

Glass
long dring

Cocktail Masterclass at Park Plaza Westminster Bridge

Posted by Jo Aspin in Accommodation, Classes, Pubs & Bars
On Friday, I was invited to the brand new Park Plaza Westminster Bridge hotel for a cocktail masterclass with mixologist Aristotelis Papadopoulos.
Aristotelis beat off stiff competition from around the world (6,000 bartenders from 24 countries) to become 2009 World Class Bartender of the Year.
The hotel’s general manager spotted Aristotelis in a newspaper and decided they just had to have him create a bespoke cocktail list for the hotel bar, Primo.
Passing the Houses of Parliament, we saw the huge building looming in the distance. This is a hotel of vast proportions: 1,000 bedrooms, two huge revolving doors at the entrance, multi-coloured light installations for walls, and not one but three receptions on the first floor.
We pitched up on stools at the bar and shook hands with a tired-looking Aristotelis. He’d flown in from Greece for just a week to set up the bar and train the bartenders; the next day he was headed off to host the heats of the 2010 World Class Bartender of the Year awards in Korea.
Still, he pushed on through and entertained us with a crash-course in some of his unique concoctions.
Here is a man who likes grapes – they seemed to feature in more than half of his cocktails, either within them or on top as a garnish. When he wasn’t adding grapes to his drinks, he was busy tossing them in the air and trying to catch them on the end of a toothpick suspended in his mouth!
We worked our way through a Vita Vini (vodka, red seedless grapes, lychee juice, Prosecco and lemon juice), Ginger Grape Daiquiri (Havana rum, lime juice, fresh ginger and white grapes) and my personal favourite Vodka Crème Brulee (vanilla-flavoured vodka, Frangelico, Grand Marnier and cream).
Looking around, I was surprised to see the bar was already quite full – despite having just opened – with a mix of hotel guests, businessmen and even Boris Johnson (although he slipped on his bike helmet and snuck off before I got a chance to nab him for a photo).
After we’d drunk our way through Aristoteli’s entire list and made Pinday the PR promise to invite us back when the hotel restaurant opens (watch this space), we wobbled off into the night a tad tipsy. What a great start to the weekend.
If you ever swing by, do let us know which one of the cocktails is your fave.
Tags: Aristotelis Papadopoulos, cocktails, drinks, grapes, hotel bars, london bars, park plaza westminster bridge, world class bartender of the year

from cosmopolitan.uk.co By RebeccaTwomey 22.03.2010,

What to do this week
Drink this
Devising and drinking cocktails all day sounds like a good job to us, and Aristotelis Papadopoulos winner of 2009’s Worlds Best Bartender is lucky enough to do just that. He’s mixed up a menu of unique and ultra delicious cocktails for the chic bar at newly opened Park Plaza Westminster Bridge, London. To make our fave, the Vita Vini, muddle a handful of red grapes in a glass, add a splash of fresh lemon juice, 50ml lychee juice, 25ml vodka, a splash of sugar syrup and ice. Top up with sparkling wine and stir. Watch Aristotelis make it here

Greek mixologist is Diageo Bartender of the Year

mixologist is Diageo Bartender of the Year
(20 July 2009 11:06)
A cocktail mixologist from Greece has seen off competitors from across the globe to be named Bartender of the Year 2009 in a ceremony at the Andaz Hotel, London.Marco Pierre White hosted the “liquid Oscars”, organised by drinks brand Diageo, in which Aristotelis Papadopoulos, from Thessaloniki, beat 18 rivals.The contest took place in bars and restaurants across London including East Rooms, Fifty and Milk & Honey and also the Whole Foods supermarket in Kensington, where competitors selected fresh produce.The year long competition saw national heats in 24 countries with 6,000 bartenders taking part. The finalists, from as far afield as Korea and the Cayman Islands, were judged on their cocktail selection, flair and how they matched food with drinks.
Judges included Gary Regan, a spirit and cocktail expert, Salvatore Calabrese, from Fifty in St James's and Dale DeGroff, widely regarded as the world's premier mixologist.Papadopoulos, a barman for 25 years, said his favourite cocktail was his own signature drink called Discernment Blue. Made of Johnnie Walker Blue, Greek saffron, fresh mint leaves, lime juice and agave syrup, the cocktail costs 50 euros at his bar Banquet.



Greek mixologist is Diageo Bartender of the Year
(20 July 2009 11:06)


A cocktail mixologist from Greece has seen off competitors from across the globe to be named Bartender of the Year 2009 in a ceremony at the Andaz Hotel, London.Marco Pierre White hosted the “Liquid Oscars”, organised by drinks brand Diageo, in which Aristotelis Papadopoulos, from Thessaloniki, beat 18 rivals.The contest took place in bars and restaurants across London including East Rooms, Fifty and Milk & Honey and also the Whole Foods supermarket in Kensington, where competitors selected fresh produce.The year long competition saw national heats in 24 countries with 6,000 bartenders taking part. The finalists, from as far afield as Korea and the Cayman Islands, were judged on their cocktail selection, flair and how they matched food with drinks.
http://www.caterersearch.com/Articles/2009/07/20/328787/greek-mixologist-is-diageo-bartender-of-the-year.html

http://www.associatedcontent.com/video/487228/diageo_bartender_of_the_year_09_video.html

http://popsop.com/27508

http://www.flickr.com/photos/31052160@N08/3729449102/

Diageo Reserve Brands World Class Bartender of the Year 2009_002



Diageo Reserve Brands World Class Bartender of the Year 2009.Master of Ceremonies Marco Pierre White presented the award to Aristotelis Papadopoulos of Banquet in Thessaloniki, Greece. At Andaz Hotel Liverpool Street.16/9/09 © Gareth Davies


Video: Diageo Reserve Brands Raises the Bar and Awards Title of World Class Bartender of the Year 2009
LONDON, July 17 /PRNewswire/ — The title of Diageo Reserve Brands World Class Bartender of the Year 2009 was decided in London yesterday. After a year long global competition which saw 6000 bartenders from 24 countries shake, stir and pour their way through national heats, just 18 remained to go head to head in three days of World Class challenges this week. Aristotelis Papadopoulos of Banquet in Thessaloniki, Greece claimed the overall title after impressing the most recognised names in the business — Dale DeGroff, Salvatore Calabrese, Simon Difford, Peter Dorelli, Gary Regan, Hidetsugu Ueno — with his exceptional mastery of cocktail craft.
To view the Multimedia News Release, go to: http://www.prnewswire.com/mnr/weareworldclass/39177/
Congratulating the winner of the inaugural global Diageo Reserve World Class competition, dubbed the “Liquid Oscars,” Global Reserve Brands general manager Rudy Paoli said: “World Class is a truly international celebration of cocktail culture — the flair, creativity and craft of the bartender and the appreciation of great spirit brands and their heritage. Aristotelis Papadopoulos represents all of this and we would like to congratulate him on this fantastic achievement.”
Gary Regan, spirit and cocktail expert and World Class judge, commented: “What’s most impressive about Diageo Reserve World Class is how every aspect of the craft of bartending has been examined by the different challenges and judges – it’s the most thorough bartending competition I’ve ever encountered, pretty incredible. I’ve learned something from every one of the 18 finalists, 21st century bartenders are so creative.”
The international bartending community and cocktail aficionados from around the world have been following the finalists’ every move ‘almost live’ on www.weareworldclass.com and as the celebrations began in London last night, World Class Master of Ceremonies and star chef Marco Pierre White, commented: “The bar is the most important aspect of any hotel or restaurant and it’s time that bartenders receive the same acknowledgement as chefs”.
“Aristotelis was the perfect choice for the first Diageo Reserve Brands World Class Bartender of the Year — the elder statesman of the group, he is the complete bartender — incredibly knowledgeable, passionate about his craft and a humble, charming man — a great role model for the young guys to aspire to,” said Dale DeGroff, World Class judge, widely acknowledged as the ‘King of Cocktails.’
Diageo Reserve World Class was developed to educate and inspire bartending talent to create exceptional cocktails, service and experiences. “The bar is one of the greatest theatres in the world,” says internationally renowned bartender Salvatore Calabrese of FIFTY London. “Being a bartender is about understanding people and knowing how to meet their expectations. This wasn’t about luck, it was about skill — World Class is not just a competition; it is raising the industry bar.”
Using the premium liquids of the Reserve Brands portfolio — Ketel One vodka, Ciroc vodka, Tanqueray No.TEN(TM) gin, Don Julio tequila, Zacapa rum and Johnnie Walker Gold Label(TM) and Blue Label(TM) Blended Scotch Whisky — the finalists showcased their skills in six World Class Challenges, from Classic Cocktails and Canape Pairing to Theatre and Cocktail Mastery. The six individual challenge winners represented the UK (Ryan Chetiyawardana, Bramble Bar), Dubai (Felix Hartmann, Burj Al Arab), Belgium (Noach Van Damme, L’Apereau), Cayman Islands (Khi Leonard, The Westin Casuarina Resort & Spa), Japan (Mari Kamata, The Peninsula Tokyo) and Russia (Rustambek Narzibekov, City Space).
A lifestyle book will be published with the winners in September to celebrate the craft of bartending and the current vibrant global cocktail culture. The book will be a globetrotter’s guide to the best cocktails from around the world using the finest spirits.
www.weareworldclass.com.
Video: http://www.prnewswire.com/mnr/weareworldclass/39177 Source: Diageo Reserve Brands

from fluid london about the cocktail list and bar staff traing for the park plaza westminster brige

Open to the public for a mere five days, the Park Plaza Hotel, Westminster didn't just look brand–new, it even smelt brand-new. Every surface looks polished and gleaming to the point that a renegade fingerprint would stick out like the proverbial sore thumb(print). The Primo bar is on the first floor, close to the Sushi restaurant and another brasserie style restaurant that will both open in the next couple of months. Primo is divided into two parts with the idea that one half can be closed off for private parties and exclusive events but both sides can still be served by the same bar. The decor is slick and contemporary: white low leather square couches one side, rounded swivel, leather chairs on the other. Black tables and bar and a red light illuminating the bar's middle work surface. Simple but effective the bar already had a good number of visitors, including London's own Mayor, Boris Johnson. Despite the low lighting his blonde hair did little to disguise him. Taking our seats at the bar, we were given the chance to sample some of Primo’s signature cocktails created by World Bartender of the Year, Aristotelis Papadopoulos. Flown in from Greece specially for the hotel's opening week Papadopoulos knows his stuff: he competed against 6,000 other bartenders from 24 countries to take top spot. As well as creating a cocktail list for Primo, the World Bartender of the Year spent a week training Primo’s bar staff. He didn't do things by halves, even his mojito was different: made with sake and miso leaves, then mixing up a cocktail with rosewater and fresh rose petals, which he scattered over the bar before serving. Papadopoulos also let us journos have a go. Shaking a cocktail requires more arm power than I imagined but my ginger grape daiquiri was killer if I may say so myself. Another highlight included the Vita Vini, made with grapes, lychee juice and prosecco. Absolutely gorgeous and easier to down than a mug of warm Ribena: dangerous. Aside from (temporary) head honcho, the rest of the bar staff were polite and professional but friendly too, which is always a bonus given some cocktail bars tend to be a bit snooty. Our nightcap vodka crème brulee was the perfect mix of sweet and tart. Next time I'm strolling down the South Bank, I'll be tempted to pop in for a cheeky cocktail. The prices do mean it would be a sip-slowly affair though with cocktails around the £9 mark. Bartender extraordinaire will be back in the summer to come up with some more exclusive Primo cocktails for balmier evenings. I'm hoping a Pina Colada may even be on the cards. Oft derided as the cocktail de la chav I confessed to having a soft spot for it. Luckily Papadopoulos has been to Puerto Rico and seen how to make it properly. If it does make it onto the summer menu, I have a feeling there won't be any naff glace cherries or paper umbrellas garnishing Primo’s version.

taste of greece london 9/2/2009

the video

taste of greece london 9/2/2009

baklava martini and sunshine martini














tzatziki martini




























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