GUIDE
THE BIGGEST
BAR FESTIVAL IN EUROPE
Content About . . . . . . . . . . . Map . . . . . . . . . . . . Zones . . . . . . . . . . . Info . . . . . . . . . . . . Program . . . . . . . . . Speakers . . . . . . . . . Personality: Mark Bitterman . . . . Luke Whearty . . . . . History of Spirits . . . . . Trends. . . . . . . . . . . Bars . . . . . . . . . . . . Partners: Beverages and spirits . Food and coffee . . . . Partners . . . . . . . . . Media . . . . . . . . . .
Author: LLC “BAROMETER” 7 Semena Sklyarenko str., Kyiv, 04073, Ukraine. www.barometer.show director@barometer.show Design and prepress by Custom Lab www.customlab.ua Images by BAROMETER Printed by LLC “Rema-Print”, 13 Remontnaya str., Kyiv, Ukraine.
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15 000 printed copies All rights reserved. All images and materials in “BAROMETER Guide Kyiv 2017” are copyright protected and are the property of LLC “BAROMETER”. Concept, content and design embodies the intellectual property of the author and is protected by law. Any intellectual property rights in designs shall remain the property of the advertisers. The advertiser is responsible for the publication of advertising and promotional materials. LLC “BAROMETER” requires that full credit be given to the author of the material(s) reprinted and reused. Distributed free of charge.
ABOUT THE EVENT
BAROMETER stunned entire Europe in 2016 and was attended by more than 12 thousand guests who drank 27,458 cocktails, attended 31 lectures and 20 tastings in two days. BAROMETER 2017 will take place over three days rather than a weekend, from 29 September to 01 October, and it means that it is going to be the largest bar-crawl ever! Some of the best bars will be presented here that will surprise you with special cocktails. As before, each participating bar creates a unique cocktail list just for the time of the festival. For the first time ever bars will come to Kyiv that are on the 2017 World’s 50 Best Bars list! The list of participating bars includes Mace from New York, Himkok from Oslo, Danico from Paris, Bellboy from Tel Aviv. In addition, almost all of the alcohol companies operating in Ukraine will be at BAROMETER each represented by a monobrand bar.
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International Bar Show BAROMETER
Of course, BAROMETER is preparing even more lectures, tastings, workshops and interesting cases presented by famous experts. The educational program will be versatile and informative both for experienced bartenders, bar owners and those who are just discovering mixology. OUR SPEAKERS
Angus Winchester
world-famous cocktail guru, the Brand Ambassador for the Tanqueray gin in the past
Philip Duff
director of education over at Tales of the Cocktail
Simone Caporale
a world-renowned bartender
Parkovy’s terrace with a fantastic allaround view of the city will traditionally become a big restaurant platform. Kyiv residents’ favorite restaurants will cook their special dishes here.
Marian Beke
bartender and owner of The Gibson bar (London)
Naren Young
managing partner at Dante Bar in New York, mixologist, one of the top four drinks writers in the world according to the prestigious Tales of the Cocktail Awards in New Orleans
Dean Callan
BAROMETER brings together all of the people related to the bar culture. So the exhibition area will unite the main manufacturers of bar equipment and utensils. Anything for your home or professional bar can be ordered or bought right at the festival
Monkey Shoulder's Global Brand Ambassador
Tom Jones
Johnnie Walker’s Global Brand Ambassador
Nico de Soto
owner of Mace (New York) and Danico (Paris)
BAROMETER International Bar Show
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MAP
1st Floor
Bar Zone
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International Bar Show BAROMETER
Partners
BAROMETER International Bar Show
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MAP
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3rd Floor
International Bar Show BAROMETER
Exhibition Zone
BAROMETER International Bar Show
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ZONES
MAIN STAGE
LECTURE HALLS
The main stage of the BAROMETER International Bar Show 2017 is something that the festival is proud of; guests from all over the world will come here to hear industry’s headliners speak. For a second executive year a large hall with seating for 1000 people will please its guests with fascinating stories by speakers from the United States, the United Kingdom, France, Italy, Israel, Norway and other countries. The program of the festival will be rich and informative both for experienced bartenders, bar owners, and for those who are only starting to discover mixology.
For three days in BAROMETER PRO and BAROMETER EDUCATION halls we will bring together the best bartenders, alcohol brand ambassadors, bloggers, bar industry speakers and others for you to learn about the bar trends and innovations. We will cover all topics, including mixology, marketing, selection of glasses, interior design and even bar lighting. If you work in the industry or just taking your first steps and want to get useful advice, as well as hear successful cases from professionals in this business, then this is a good place to start!
TASTING ROOMS As the saying goes, taste cannot be described. That's why we invite our guests to visit our alcohol tasting events that make up an important part of our festival. This is a great opportunity to try new and legendary drinks from global brands. You will hear stories and legends, aspects of manufacturing, learn about taste and aroma. This is a great opportunity to extend your knowledge, remove doubts and even change your taste preferences. Our experts know everything about proper tasting, starting from preparation of the site and glasses in which the drinks are served, to the mood at the event.
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COFFEE ZONE We perfectly understand that between lectures and tastings it is important to take a break, boost your energy and get ready for a new speaker. Therefore, a coffee zone will function throughout BAROMETER. For the guests of the event, coffee will be prepared using the best equipment and by real professionals. At the coffee zone on BAROMETER you will find companies that prepare coffee using different varieties of it and types of roasting.
EXHIBITION ZONE BAROMETER will bring together all those who are involved in the bar culture. The main manufacturers of bar equipment and supplies will be represented at the exhibition area and will be available for purchase directly from them at the festival. In addition, the exhibition area is a platform for networking and professional interaction. If you’ve been planning to start working in the bar industry, but didn’t know where to start, come to BAROMETER to look at the possibilities of the modern world of the bar culture.
FOOD ZONE During BAROMETER International Bar Show 2017, guests will be able to enjoy the panoramic view of the city from the terrace of the Parkovy convention and exhibition center and take a lunch break to try dishes from popular local restaurants. First-time visitors to Kyiv will be able to find something to their liking by discovering the extensive choice of restaurants and types of cuisine in Ukraine. You can easily plan to visit the festival for an entire day or even three days in a row, because we will not leave you bored, let alone hungry.
BARS AREA The area that will unite 24 bars from Ukraine, Norway, USA, France, Israel, Belarus and Kazakhstan will be the epicenter of the festival. All of the participants, including the bars that can be found on the World's 50 Best Bars 2017 rating, will gather in one place to surprise guests with their new cocktails. Each bar came up with a unique cocktail list exclusively for BAROMETER International Bar Show 2017. Also guests of the festival will be able to visit mono-brand bars of alcohol companies that are presented on the Ukrainian market. BAROMETER International Bar Show
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INFO
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НАДМІРНЕ СПОЖИВАН Я АЛКОГОЛЮ ШКІДЛИВЕ ДЛЯ ВАШОГО ЗДОРОВ'Я
MAP
Main Stage
Barometer Pro
Barometer education
12:00 12:30
12:30 - 13:30
13:00
13:00 - 14:00 Marian Beke
Ice: History and Technology of Production and Use in the Bar
13:30
Cocktails hows and whys ( explaining techniques and process ) standard pass
Yuriy Zozulia, Mykola Golotin
standard pass
14:00
14:00 - 15:00 Angus Winchester
14:30
14:30 - 15:30
Nico de Soto
premium pass
15:00 15:30 16:00 16:30 17:00 17:30 18:30 19:00
15:30 - 16:30
15:00 - 16:00
Andriy Dligach
Oleksandr Slyadnev
premium pass
Formula of the Selling Drink Photo 16:20 - 16:50
Nico de Soto
premium pass
Bar Concept Mace, DANICO 16:50 - 17:20
premium pass Ariel Leizgold 17:00 - 18:00
Bar Concept BELLBOY 17:20 - 17:50
premium pass Yunus Yildiz
Bar Concept HIMKOK
Nazar Makarov
16:30 - 17:20
Ali Reynolds, Dmytro Shovkoplyas
Signature concept. Amaze your guests premium pass
Building by the round
premium pass
premium pass
18:00 - 19:00 Ricardo Dynan
18:30 - 19:30
Kevin Vollebregt, Vitaly Alekseyev
A great cocktail experience start with the perfect glass
18:30 - 19:30
Alexandr Kuznetsov Stepan Balabanov
Once Source story. The Brand that raised the World
Feel It! Our Feelings and the Way They Work
standard pass
premium pass
19:30 20:00 20:30 21:00
premium pass
19:30 - 20:30 Mihails Minckovskis
20:00 - 21:00 20:10 - 21:10 Oisin Davis
The past, present and future of Irish Whiskey premium pass
21:30 |
standard pass
Marketing of Bars and Restaurants of the Future
18:00
12
Alexandr Starushko, Evgeny Nerubenko
Distributing Work Load in the Bar and Ergonomics
From Ambassador to Embassy Bar
Signature bartender and modern techniques in bar industry premium pass
13:30 - 14:30
International Bar Show BAROMETER
Roman Toroshchin, Nikita Sergeev
Modern Kitchen Technologies in the Bar’s Life.
Make Infuse and Fruit Foam. Working with Liquid Nitrogen. Foodpairing in the Bar premium
Types of Sugar and Their standard pass
Tasting Room 1
Tasting Room 2
WORLD CLASS 12:00
12:00 - 13:00
Sergey Senin
standard pass
Vitaliy Kravchenko
Wine etiquette. Wine glasses from the German manufacturer Stoelzle
standard pass
Wild Turkey: Bird from the Wild West
Kenji Jesse Tom Jones, VictorKostenyuk Oliinykov Olexiy
Creating an amazing menu
Wild Turkey: Bird fromLabel the Wild Johnnie Walker Black West - it’s the malts that make it 12YO
14:30
14:40 - 15:40
premium pass
premium pass 15:10 - 16:10 Aleksandr Ivchenko
Tasting experimental version of
15:30 - 16:30 Angus Winchester
premium pass
Outstanding personalities win!
Max Ivashchenko
premium pass
premium pass
16:30 - 17:30
16:30
Martini Apperetivo - all you need to know about Vermouth
Igor Teryokhin, Andriy Stoiko
17:00
Legends of the Islay Island
17:20 - 18:20
premium pass 17:50 - 18:50
Louisiana Rum
Simone Bodini
18:00 - 19:00
Dmytro Shovkoplyas, Nadir Kuchkarov
premium pass premium pass
Denis Temnyi
Przemyslaw Matuszewski
Żubrówka Master Classes premium pass
Wilson Wei
standard pass
FRIDAY
21:00
29
20:30
IQOS Friendly as a new trend in HoReCa
TEMBER SEP
20:00
20:00 - 21:00
19:10 - 20:10
19:30
premium pass
19:00
Bacardi - all you need to know about rum
18:30
World Class competition 2017 18:40 - 19:40
18:00
premium pass
17:30
Andrey Bolshakov
Bombay Sapphire - all you need to know about gin
16:00
16:00 - 17:00
15:30
premium pass
15:00
Davide Boncimino
Dictador - Sophistication Unlike Any Other
14:00
premium pass
13:50 13:20 - 14:50 14:20
13:30 - 14:30
13:30
Victor Oliinykov
13:00
13:20 - 14:20
12:30 - 13:30
12:30
Comparative tasting of whiskey
21:30 BAROMETER International Bar Show
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MAP
Main Stage
Barometer Pro
12:00
12:00 - 13:00
Dean Callan Mykola Sapsan
premium pass
13:00 13:30 14:00
“All Tables Booked”: Formatting the Bar and Looking for a Place for the Next One premium pass
13:40 - 14:40 Angus Winchester
Business of bars, 3 decades long experience in one practical session premium pass
14:30 15:00 15:30
premium pass
13:30 - 14:30 Przemyslaw Matuszewski
History of Żubrówka
14:00 - 15:00 Oksana Marusich
premium pass
Building the Successful Team premium pass
15:20 - 16:10
Single Malt Mixology Trends
15:00 - 16:00
Tetyana Zhdanova
Brand of the Place, Company,
15:30 - 16:30 Attila Molnar
and Synergy premium pass
premium pass
16:00
premium pass
16:30 17:00 17:30
17:00 - 17:50
Tom Jones, Ali Reynolds
Secrets of Success of the Biggest Scotch Whisky in the World
17:00 - 18:00 Secret expert
standard pass
18:30
18:30 - 20:30
premium pass
18:30 - 19:30 Dmytro Kolomiets
19:00
Competition as a Way of SelfPromotion
19:30
The Joy of Bitterness: The History & Evolution of Bitter Flavors
premium pass
20:00 20:30 21:00 21:30
International Bar Show BAROMETER
Eddie Rudzinskas, Danil Nevsky
How to build the worlds largest bartender network. A Cocktails for You story! premium pass
18:00 - 19:00
Maxim Butenko, Ruslan Petrenko
HACCP Food Safety Management System for Cafes, Bars and Restaurants. Legal and Practical Solutions for System Implementation premium
19:30 - 20:30 Pavel Yanchenko
Science of Martini Cocktail History and Mixology. Legends
20:00 - 21:00 standard pass
16:30 - 17:30
Bushmills’s Anatomy:
18:00 |
Olexandr Musatov, Nadir Kuchkarov
12:30 - 13:30
12:30
14
Barometer education
12:00 - 13:00
Timur Dorofeev
People of Arts Creating Cocktails premium pass
premium pass
Tasting Room 1
Tasting Room 2
WORLD CLASS 12:00
12:00 - 13:00
Mykola Balabay
Beer alchemistry standard pass
premium pass
13:30
Ali Reynolds, Tom Jones
Scotch in cocktails
13:50 - 14:50 Vianeia Solovieva
Aging
15:00 - 16:00 15:10 - 16:10 Zoya Grischuk
premium pass
16:00 - 17:00
16:00
premium pass
Konstantin Vidoborenko
premium pass
16:30 - 17:30
16:30 - 17:30
Angus Winchester
Max Ivashchenko
17:20 - 18:20
Outstanding personalities win! premium pass
premium pass
17:30
Ricardo Dynan
17:50 - 18:50
of vodka
Andrey Bolshakov
Bombay Sapphire - all you need to know about gin
Will Thompson
Advice from the Judge: How to Score Maximum Points
premium pass premium pass
Dmytro Chekhoev
19:00
Bushmills
19:10 - 20:10 Denis Temnyi
Bacardi - all you need to know about rum premium pass
Nikita Sergeev
premium pass
20:30 - 21:40 Sergei Senin
SATURDAY
21:30
premium pass
30
21:00
s by Sierra (Premium Tequila and Tequila-Based Liquors)
20:30
Recent trends in using siphons and crimeters in a modern bar
TEMBER SEP
20:00
20:00 - 21:00
19:30
premium pass
18:30
18:40 - 19:40
18:00 - 19:00
18:00
premium pass
17:00
Martini Apperetivo - all you need to know about Vermouth
16:30
Riedel Wine and Glasses
15:30
Vodka Is Not That Simple
Ali Reynolds, Dmytro Shovkoplyas
Signature Concept. Amaze Your Guests. Lecture 2
15:00
premium pass
14:30
premium pass
Will Thompson, Konstantin Boyko
Progressive Tasting of Bulleit to 10YO - Best Selling and Top Trending American Whiskey* in Worlds’ 50 Best Bars
14:00
premium pass 14:40 - 15:40
Vianeia Solovieva
From Simple to Complex
13:00
13:20 - 14:20
12:30
12:30 - 13:30
BAROMETER International Bar Show
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MAP
Main Stage by Bacardi-Martini
Barometer Pro
Barometer education
12:00
12:00 - 14:00
12:00 - 13:00 Simone Caporale
12:30
History of Italian Apperetivo
Building a Bar
12:30 - 13:30 Igor Teryokhin, Andriy Stoiko
13:00 13:30
premium pass
14:00
14:00 - 15:00 Nils Boese
15:00 15:30
premium pass
15:00 - 16:30 Naren Young
Liquid Kitchen (Aperitifs and Food, Foodpairing)
16:00
Peter Lewis
legends, secrets and global trends premium pass
15:00 - 16:00 Victor Shramenko, Kseniya Poltavets
15:30 - 16:30 Mykola Kabluka
premium pass
Media Architecture
premium pass
premium pass
16:30 17:00 17:30
16:30 - 17:30 Oleg Lubarskiy
The Bar Getting to Mass Media
17:00 - 18:00 17:10 - 18:40
Stepan Tsutsman Max Ivashchenko, Artem Peruk
Low ABV Around The World
18:30
standard pass
premium pass
Bar in the Restaurant premium pass
18:00 19:00 19:30
18:00 - 19:00
19:20 - 20:50
18:30 - 19:30 Evgeny Shashin
Rather Than General Public premium pass
premium pass Salvatore Calabrese
Salvatore's Legacy
Oleksandr Loboda
Business Proposals, Range,
Being Creative
20:00 20:30
19:30 - 20:30 Nazar Makarov
S.E.R.V.I.C.E. - What Is Hospitality? premium pass
standard pass
21:00 21:30 |
13:30 - 14:30
Jägermeister, About the Product Behind the Brand
14:30
16
premium pass
Prohibition Law and Its Impact on the Whiskey Industry premium pass
Oleg Volosovskiy
International Bar Show BAROMETER
Tasting Room 1
Tasting Room 2
WORLD CLASS 12:00
12:00 - 13:00
Mykola Balabay
Beer alchemistry standard pass
Oleksiy Otrashevskyi
premium pass 13:50 - 14:50
premium pass
Konstantin Vidoborenko
14:00
premium pass
Ali Reynolds, Dmytro Shovkoplyas
Signature Concept. Amaze Your Guests. Lecture 3
Riedel Wine and Glasses premium pass
Gin&Tonic Version 2.0
15:10 - 16:10 Aleksandr Ivchenko
premium pass
Tasting Experimental Version of
16:00 - 17:00
15:30
premium pass
Will Thompson
Advice from the Judge: How to Score Maximum Points
16:00
premium pass Conor Booth
premium pass
16:30 - 17:30
16:30
Walsh Whiskey Distillery
Dmytro Chekhoev
17:00
Jose Cuervo
17:20 - 18:20
premium pass
17:30
Nils Boese
Jägermeister
17:50 - 18:50
18:00
premium pass
Tasting Coktails based on Jose Cuervo and Bushmills
18:30
18:40 - 19:40
premium pass Tony Vanaria
19:00
Hudson Whiskey Tasting
19:10 - 20:10 Wilson Wei
IQOS Friendly as a new trend in HoReCa
OCTOBER
20:30 21:00
1
SUNDAY
20:00
standard pass
19:30
premium pass
15:00
Konstantin Boyko, Oleksiy Kostenyuk
14:30
14:30 - 15:30 14:40 - 15:40
13:30
Victor Oliinykov
13:00 - 14:00
13:00
Single Pot Still Irish Whiskey respect traditions, be unique!
13:20 - 14:20
Appleton: Jamaican Treasure
12:30
12:30 - 13:30
21:30 BAROMETER International Bar Show
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SPEAKERS
Aleksandr Ivchenko Glenfiddich Brand Ambassador, the most highly awarded whiskey in the world. He knows almost everything about the traditions of drinking whiskey around the world, the art of Glenfiddich whiskey making, its varieties and the taste range. He gladly shares his experience, latest trends and innovations in the whiskey industry by giving master classes to bartenders and representatives of the restaurant business and carries out trainings for distributors in this area.
Aleksandr Starushko Bartender, member of the Russian Cocktail Club and Bartender Brothers specialist. In May 2016 he opened the Brilliant bar in Kharkiv and KOYA in Kyiv. He attended the Russian Cocktail Academy by RCC and received the highest scoring results upon completion. Managed to work behind the bar with the stars of the bartending world, such as Daniele Dalla Pola, Matteo Zed, Jimmy Barrat, Aristotelis Papadopoulos and many others. He participated in the BACARDÍ Legacy Cocktail Competition, Bols Around the World, Diageo Reserve World Class, Jameson Ball and Calvados Trophy.
Ali Reynolds Ali is currently a contributor to Drink Trends website and Ambassador for Luxury Brands in Diageo. In 2011 he joined Hawksmoor group and was running the Spitalfield’s branch until 2016 when his team won Tales of the Cocktail award for Best International Restaurant Bar. After winning Diageo’s World Class Great Britain competition 2015 and finishing in the top 6 bartenders in the world, Ali also won Imbibe Magazine bar personality of the year, following that he has opened his own consulting company.
Andriy Dligach The general director of the group of companies Advanter Group and the best marketing consultant in Ukraine according to the annual rating of Ukrainian Marketing Awards. Andriy represents the international agency Luniter troubleshooting in Central and Eastern Europe, and he is also the founder of the internet projects holding iVentures. To date, it has completed more than 1500 projects in various fields like business and education for leading companies and organizations in Ukraine, Russia, Belarus and Eastern Europe.
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SPEAKERS
Andriy Stoiko Caviste, wine-making technologist and the director of the Wine Story store. After working at various wineries in Ukraine, Andriy participated in the creation of the first and only biological winery in Ukraine, Uppa Winery. Since 2009, he is the sommelier at the Vinfort company, where, in addition he trains the staff and is responsible for the selection of alcoholic beverages.
Angus Winchester The world’s famous cocktail guru, the star mixologist, the Brand Ambassador of the gin Tanqueray in the past and just the person, in whose honour a few cocktails were named! Describing a good cocktail as having a “transforming effect”, Winchester compares his first serious gin & tonic drink at Captain’s Bar of having the power to make him, “sit up straighter”. This year, Winchester is opening up a bar called The Embassy in Brooklyn, New York to showcase a library of cocktails around the world.
Ariel Leizgold World Class award winning bartender. In 2008 Ariel opened Tel Aviv's first ever cocktail bar and since then he's launched numerous award winning bars and restaurants in Israel and around the world. In 2011 Leizgold had the honor of being inducted into the list of 50 most influential people in Israel’s hospitality industry and in 2012 he got the pleasure of authoring the country’s leading bartending course and training book.
Artem Peruk Co-owner and creator of several projects, such as MUST HAVE BAR, Mr. Murka, Led Rovniy (Smooth Ice) (delivery of signature ice to bars, restaurants, and retail stores), Bartenders Faqtory School and El Copitas Bar, just in its second year the bar ranked No. 76 in the The World’s 50 Best Bars rating. In addition, Artem is the editor-in-chief of the educational portal Bartenders School By Bacardi & Martini.
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Attila Molnar Managing Director at Molnar Barista Coffee and barista trainer at Alois Dallmayr Automaten Service. Attila spent the last 10 years in the coffee industry but before he started his career in the bar business like a bartender. In 2016 Attila change his position at MONIN and is now the first Brand Development & Coffee Innovation Manager for the region EMEIA. He is creating new flavors and new products with key account partners and supporting them by setting trends and be profitable in their business.
Conor Booth Senior Brand Ambassador Walsh Whiskey Distillery. Most of Conor’s time is split between hosting tastings, educating the trade and talking to media in relation to Walsh Whiskey Distillery. With a background in business and a keen interest in the overall drinks industry, Conor is at his most comfortable when giving a masterclass on The Walsh Whiskey Distillery portfolio to the bartenders, bloggers and distribution teams in the domestic, European and USA market.
Danil Nevsky Danil Nevsky has been involved in the Hospitality industry for over 12 years. Collaborating with Orchid Cocktail Bar in Scotland and Tales & Spirits in Amsterdam. Danil is currently partner in the worlds largest bartending social network community known as Cocktails For You. He has been recognised for his work towards a brighter future for bartenders by Tales of the Cocktail by inviting him to join the Tales of the Cocktail Attache program as an ambassador.
Davide Boncimino Bartender from Italy, working at best bars in London and Singapore. He moved to London after gathering some experience as a bartender and manager in Milan. London was a big stepping stone for his career and was the place where he built his knowledge and skills in craft cocktails. Working in various bars before landing a job as Head Bartender at Mr. Fogg’s Residence. Davide moved to Singapore in March 2015 to join the Lime House brand and is now running the bar and beverage programme for Bago, a Caribbean rum bar.
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SPEAKERS
Dean Callan He started his bartending career in the year 2000. Worked in bars all over the world, ranging from super clubs to speakeasy bars. Among them Milk & Honey in London, Press Club in Brisbane, Spirit Club and 4 Dame Lane in Dublin, Sasha’s and Zapata’s Shanghai in Shanghai. In more recent years Dean has worked with brands at both local and global levels as a brand ambassador, most notably for Monkey Shoulder Whisky where he had some great successes and traveled extensively.
Dmytro Kolomiets For Dmytro the decision to transition from a waiter to bartender did not only turn out to be the right one, but a crucial one as well. Having studied the science of mixology and mastered the alchemy of taste, he broke into the industry by winning Friends Cocktail Cup 2016 and the Ukrainian stage of the BACARDÍ Legacy Cocktail Competition 2017. Today Dmytro is one of the three best bartenders in Ukraine according to the results of the BACARDÍ Legacy Global Cocktail Competition Ukraine 2017 and works as a bartender in Parovoz Speak Easy.
Dmytro Shovkoplyas Bar manager of Parovoz Speak Easy Bar, founder of Parovoz Mixology Course as well as Diageo Brand Ambassador. His track record is pretty impressive too, Dmytro completed the Fairmont Artistic Mixology Experience program with Kathy Casey, he is the Malts Advocat in Edinburgh, and received training in such London bars as Nightjar, Fifth floor and Colebrook Row 69, Dino’s American Bar in Vienna and prepared cocktails behind the legendary American Bar at The Savoy hotel.
Eddie Rudzinskas Bartender from Ireland who created a bartender’s blog under the name Cocktails For You. The idea of the blog is to promote bartending, new ideas for cocktails and the cocktail scene. Eddie wants to draw more attention to bartending as a profession, to attract more participants and visitors to the various contests and competitions, and to get more media coverage for the industry as a whole.
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SPEAKERS
Evgeny Nerubenko Bartender with extensive experience, he worked in such cult bars in Moscow as Mendeleev, Mulata, Ugolyok and Secret. Participant and finalist of WCC and Diageo World Class. Diageo Russia brand ambassador, founder of the Bar FM bartender society, co-founder of Bar Is Bar, Bob Smoker Bar and Moscow Bar School. He learned about the production of hard liquor in Mexico, Scotland, Ireland, Sweden, Netherlands, UK and Greece.
Evgeny Shashin He could have become a programmer or a lawyer, but instead he became a bartender. What is more he became the best bartender in Russia according to the prestigious competition Diageo Reserve World Class 2015. Follower of the Russian bartender school, he knows how to perfectly mix the unmixable ingredients, thus creating unbelievable mixes and new tastes. The bartender who does not only mixes and pours, but who experiments every second and impresses even the most demanding aficionados.
Igor Teryokhin Beam Suntory brand ambassador and head sommelier at the Vinfort company. Graduated from the national food science academy in Odessa and received a degree in viticulture. Worked at different wine boutiques in Ukraine and from 2009 he is the PR manager and wine consultant over at the Vinfort company, he markets and advocates for the drinking culture in Ukraine.
Kenji Jesse Over the past 14 years in the alcohol industry, consulted to the largest Global Brand teams such as Smirnoff, Johnnie Walker, Baileys, activating in over 70 different countries. At Diageo’s Western European Conference in 2013, Kenji led a crowd of 1,710 participants armed with cocktail shakers in a drinks-making session that broke the world record for most people shaking drinks at once. The army of drink makers produced Vodka Martinis with lemon twist garnishes, a fine choice among the many ways to make the classic drink.
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Kevin Vollebregt He has been working as a marketeer in the restaurant industry for more than 7 years now. And for the last two years he has been working as a global Brand Ambassador in the cocktail industry. Not for a liqueur or spirit brand but for Glass manufacturer Libbey who has a great experience in the cocktail industry. For the last two years Kevin has been traveling a lot, visiting bars and bar shows in the whole world to find the latest trends in cocktails, glassware and also advising bartenders which glassware they should use.
Konstantin Boyko An intellectual bartender with 8 years of experience behind the bar. He gained interest in the bar culture and specialized literature, when he realized that the bar will be his life choice and not just a hobby. He helped to launch 5 bars as a bar manager during his work in the bar industry. Today, Konstantin is the Diageo Reserve Brand Ambassador in Ukraine. He is sure that good bartenders have a lot of opportunities, because in mixology the sky is the limit.
Konstantin Vidoborenko Riedel Brand Ambassador and product manager at Mirs corporation responsible for the “Wine glasses and decanter” category. Konstantin graduated as a sommelier from the Wine School Good and underwent training at Riedel Headquarters in Austria. He carries out Riedel Wine Glass Tastings, in which he shows how the same wine can display absolutely different characteristics and taste depending on the form of a glass.
Kseniya Poltavets Director of Nuare coffee center, located on the territory of the Art-zavod “Platforma”. The center combines a roastery with properly fresh-roasted beans, laboratory for evaluating green coffee beans, barista school both for professionals and amateurs, as well as the Black coffee shop. Together with Victor Shramenko they export the best coffee from all over the world, as well as supply the HoReCa and Retail sectors.
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Marian Beke An established brand mixologist from London with Slovenian roots. Legendary bartender and owner of The Gibson bar. He was introduced to the bar industry in Prague when he was 17 years old when he first saw how the cocktails were mixed. Marian began his professional career in London bars and worked at such famous places as Montgomery Place in Notting Hill, Artesian in the Langham hotel and world-renowned Nightjar bar in London’s East End.
Maxim Butenko Brand manager in PRO service, one of the business areas of the Biosphere Corporation. Hospitality industry specialist, who introduces new technologies in housekeeping. Specializes in the development and launch of professional household cleaning products, which will be made in Ukraine as well as mainstreaming a range of cleaning tools. Has experience working as a marketer and brand manager in such companies as Philip Morris Ukraine, MAXUS Ukraine.
Maxim Ivashchenko Became a banking specialist, but preferred the unpredictable work behind a bar instead of the standard finance career to “wear a tie not as a corporate stranglehold, but as a desired accessory only when wanted.” He headed the Mendeleev bar’s bartender team and worked as the chief bartender in the Motel bar. Maxim won the Bacardi Legacy Global Cocktail Competition 2017 in Russia, and currently he is the Martini’s Brand Ambassador in Eastern Europe.
Mihails Minckovskis Starting from 2015, he became the first 1883 Global Brand Ambassador in Europe and the CIS countries. Regularly participates in various competitions, got second place in the Ultimate Bartender Championship by Monkey Shoulder in Latvia and the first place in Latvia according to the Wenneker Liqueurs. Became the second runner up in the Baltics according to the Four Roses bourbon, as well as the first runner up in Latvia and the fourth runner up in the Baltics according to the World Class competition.
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Mykola Balabay Brewer with 11 years of experience in the industry. Staropramen is his brand of choice. According to him, there is no secret to success as there is only the desire to expand the business, which you really love. He helped with the innovations and production of a non-alcoholic beer at AB-InBev. During the last year he gave approximately 30 lectures on brewing and zythology — the study of beer and beer making.
Mykola Golotin Restaurateur with eighteen years of experience and co-owner of the Parovoz Speak Easy, Under Wonder, and Olivka Restaurant. Parovoz Speak Easy was awarded as the best bar of Ukraine in 2015 by SALT Awards, and Under Wonder received a SALT Award as the best restaurant of national cuisine in 2016. Nikolay prefers to build and control his restaurants by himself, relying on his years of experience in the restaurant business and that is why they are rated so high.
Mykola Kabluka Too much depends on the lighting in the bar. Mykola is a professional who was entrusted with the comfort of many famous places in the world. Today he is known as the head of the company Expolight, earlier he managed to work with the most famous architectural bureau of the world Zaha Hadid Architects. Mykola and his team develop lighting concepts and also install it. Non-standard light-dynamic constructions are increasingly used in planning the interior or exterior of bars and other places.
Mykola Sapsan The founder and president of the O.VITTA training company, where he works as a business trainer and coach. Personal efficiency and communications expert, as well as the author of such courses as Format, Business Format, Accent: concentration point in decision making, and others. Specializes in business trainings on leadership and personal effectiveness, negotiations and sales, communications and interaction. He coaches individuals and groups.
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Nadir Kuchkarov Bar manager over at the True burger bar and Hendrick’s bar. Since 2004 works at the HoReCa sector. From 2017 teaches original programs. Nadir is the winner of the Becherovka Bar Club 2012, Diageo Bar Academy 2013, Cointreau Mix Masters 2015, Bar Spirit Cup 2016, and the finalist of the Angostura Mixology Competition 2014. He is sure that the bar culture is when someone comes to the bar for leisure and good alcohol and not just for the drinking.
Naren Young His varied skills have taken him around the world, from training bartenders and consulting to tending bar at some of the world’s finest cocktail establishments in Sydney, most notably the iconic Bayswater Brasserie, as well as bars and restaurants in London and New York, where Young was most recently behind the bar of The Dutch. Naren is also a widely published food and drinks journalist. He was nominated as one of the top four drinks writers in the world at the prestigious Tales of the Cocktail Awards in New Orleans.
Nazar Makarov Bartender with years of experience in the famous City Space Bar in Moscow and Moskovsky BAR. Today Nazar manages the bar in Kyiv’s BARVY restaurant. The restaurant introduced modern Ukrainian cuisine and the bar is considered to be the heart of the restaurant and can be called the first laboratory of Ukrainian cocktail. He assures that he does not work as a bartender, he is one. His motto: “give people value, pay maximum attention to guests and foretell their preferences.” And his personal recipe for success is: everyday do what you believe in. This is what guarantees success.
Nico de Soto Owner of Mace in New York and DANICO in Paris and the most influential barman of 2014 according to the Cocktails Spirits (Paris). He is one of the most recognizable barmen-cosmopolitans! Nico de Soto is known on all the continents, he has worked with Australians, Americans and Europeans. It’s hard to believe that Nico started as usual bartender in pizzeria in London. Nowadays he is highly concentrated on flavors that are not obvious for clients, but that can provoke “cocktail orgasm”.
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Nikita Sergeev MONIN brand ambassador in Russia and the co-owner of the PIRS bar. He is the champion of the Diageo Bar Academy (2012) in Russia, winner of the MONIN Ultimate Cup and is among the top five award winners of Becherovka Bohemian Bar Club. Winner of the Monin-2012 Cup in Russia and the finalist of the Monin-2012 Cup in France. In 2013 he received the title The Best Bartender of St. Petersburg by winning the The Best by profession 2013 competition of the St. Petersburg region.
Nils Boese Jägermeister Global Brand Ambassador. For 20 years, being a bartender has been his passion. For 16 of them he has been the owner of the Manhattan Bar in Hildesheim (Lower Saxony), which has neither opening hours nor a drinks menu. His secret: individuality and spontaneity; because in order to appeal to the taste of his guests, he simply enquires, chats with them and is therefore able to create a suitable drink for them. As a brand ambassador for Jägermeister he has studied the complexity of Jägermeister intensively and at length.
Odd Strandbakken Started his journey in the industry 10 years ago in a cocktail bar in Trondheim. Worked in Svalbard, London, Cuba, Sri Lanka and Berlin. Now Odd works in HIMKOK — unique speakeasy cocktail bar, with bartenders in white laboratory coats. Cocktail bar and craft distillery with pro bartenders and rustic interior in one of the oldest brick buildings in downtown Oslo, Norway. They currently produce their own gin, vodka, and aquavit. In addition to a “secret” spirit every month.
Oisin Davis His company Great Irish Beverages works with the best Irish drinks brands, such as Jameson for their global cocktail programs. Oisin has a wide and varied degree of experience in the drinks trade. For the last 4 years, he has been contracted by Jameson to work as a global cocktail consultant and back in his hometown of Dublin, he runs nationwide drinks festivals that celebrate Irish made spirits. He is also a partner in Poacher’s, the only, premium natural mixer company in Ireland that use Irish ingredient.
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Oksana Marusich Business trainer with 5 years of experience, expert in the service industry within the fields of commerce, hospitality and leisure. Specializes in masterclasses and trainings in sales, negotiation, communication skills, the art of presentation and profitable business process management and increased profitability. Successfully carries out projects in customer service training for the staff.
Oleg Lubarskiy Photographer from St. Petersburg, founder and creative director of a popular informational project about the bar culture drinking-culture.com. In addition to wanting to develop good taste and drinking culture, the aim of the source is also to become useful to everyone who is interested in the bar life and wants to promote this culture. As a photographer, in 10 years he shot more than 1500 events and was recognized as the best club photographer in 2010.
Oleg Volosovskiy One of the leading Ukrainian architects and designers, founder and head of the Loft Buro architectural studio in Kyiv. Oleg never stands in one place by allowing himself to experiment. Multiple InterYear contest winner, continuously participates in Ukrainian and international competitions, exhibitions, and forums. Designed the interior of the Vinsanto wine bar, SOHO restaurant, Toscana, Artistic & Gastronomic Space Ostannya Barykada, MOZGI bar & shop, CHI bar, Speak Easy Bar 22 and many others.
Oleksandr Loboda Worked for PAN Logistics as the director of the Kharkiv’s branch, providing complete logistics services. Worked as a country manager for AP Complex in Kyrgyzstan and Mongolia, where he carried out the export and sales of poultry products across Central Asia, as well as in Mironovskiy Khleboprodukt (Nasha Ryaba), where he worked as a director of Zaporizhia’s branch.
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Oleksandr Musatov He is one of the most popular experts in the field of restaurant consulting, co-owner of True Burger Bar and Hendrick’s bar. In 1998 Olexandr began his career in the restaurant business as a bartender, but now people turn to him for his experience and knowledge. He is the author of textbooks and seminars for managers and employees; he puts together consulting projects and makes time to personally take part in training the new staff in restaurants.
Oleksandr Slyadnev The task of the photographer is not just to take a photo, but to capture an emotion and evoke a strong response. Food photographer Oleksandr Slyadnev does this perfectly, which is acknowledged by international awards and colleagues. According to the authoritative photo community 500px, he is one of the ten most interesting photographers of the planet, and the British Journal of Photography has listed him as one of the best food photographers in the world. In addition, it was Olexandr’s works that became illustrations for the Ukrainian section of the Larousse Gastronomique encyclopedia.
Oleksiy Kostenyuk Co-founder and chief bartender in S34, Diageo Brand Ambassador. Got a finance degree and even received some experience in this field, but got carried away by the bar industry and realized that this is exactly where he would like to work in the near future. He is sure that the most important thing in this business is inspiration, mood and conditions that ignite creativity. Together with his partners opened the S34 bar and barber shop on Vozdvizhenska street and here personally created signature cocktails.
Oleksiy Otrashevskyi A successful bar manager and Sante-Alko brand ambassador, the official distributor of Pernod Ricard Ukraine. Has 20 years of experience in the bar industry, helped to launch such popular places as Docker Pub, Docker’s ABC, BarmanDictat. During his career he has numerously been a jury member, as well as helped to organize different bar competitions. A true connoisseur and “water of life” expert in all its forms.
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Pavlo Yanchenko Cocktail enthusiast and a historian, creator of a blog about cocktails — Science of Drink. “The science of drinking without getting thirsty”, a blog dedicated to exploration of cocktails and other alcoholic beverages, including complete information, detailed recipes, reviews and recommendations for those who either just starting to learn about the drinking culture or want to increase their knowledge in this area. Pavlo’s interest in cocktail is this: 1% — alcohol itself, 99% — culture and its context.
Peter Lewis Has been involved in the world of Tequila since 2000. Peter worked as a barman and bar manager of Cafe Pacífico in London from 2000 to 2005. From 2005 to 2010 he held the position of Brand Development Manager for company Jose Cuervo in Europe, Asia and Africa. Taking advantage of his position Peter had the opportunity to travel to Mexico and learn about Tequila production first hand from people with generations of experience.
Philip Duff The bartender, educator and consultant of Liquid Solutions Bar & Beverage Consulting. Director of Education at Tales of the Cocktail, who made the top ten in categories like Best Drinks Ambassador (2008), Best Cocktail Writer (2013) and Best Bar Mentor (2015). In 2012, Philip received the Golden Spirit Award, given to the presenter who receives the highest evaluation scores from seminar attendees.
Przemyslaw Matuszewski Global Brand Ambassador for Żubrówka Vodka. Over 15 years of bartending experience, including managing the Bristol Hotel Column Bar in Warsaw. Has also worked in the wine & spirits industry in Europe, Asia and the United States, with deep knowledge of all major spirits categories. Responsible for educational trainings, premium events, distillery visits and relationship building for Żubrówka customers across Europe. Trained over 9,000 bartenders in Poland and over 3000 peoples in Europe.
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Ricardo Dynan Absolut's Global Brand Ambassador and author of the Absolut Gangster cocktail. Ricardo has been mixing drinks for the last 18 years and has made a name for himself by working in such bars as Jakes Bar (Leeds, UK) and Portobello star in London, which ranked No. 27 in the World’s Best Bars rating in 2012. He began to collaborate with Absolut in 2014 and since then has been consistently and strongly associated with the Absolut brand and the Absolut Invite competition.
Roman Toroshchin President of the Barman Association of Yekaterinburg and Vice-President of the Barman Association of Russia. When he was a student in 1993 he got behind the bar for the first time. Today Roman teaches at the Swizzle bartending school and also travels across Russia and other countries as MONIN brand ambassador. He is a co-owner of the B&B Restaurant Group, which includes B&B, Berry Bar, Basilico Bar and Brut Bar.
Ruslan Petrenko Leading expert in the Integration Legal Consulting Group, member of the board of the association integrating HACCP (has a higher medical degree, specializing in personal hygiene, workplace hygiene, community hygiene and food hygiene). Focuses in providing consulting services in the field of restaurant business, hazard analysis and critical control points (HACCP), as well as on hygiene audits.
Salvatore Calabrese As one of the world’s leading bartenders, Salvatore is an award-winning global powerhouse — a consultant for select brands, a sought-after judge for worldwide competitions, and former President of the United Kingdom Bartenders’ Guild. His best-selling books and barware products exemplify the quality, talent and experience he brings to the industry. Inspired by the great classic cocktails, Salvatore’s skills as a mixologist soon prompted the name by which he is affectionately known today — The Maestro.
Sergiy Senin Head of the “Whiskey” line in ARDA-Trading LTD, the largest distributor of elite alcoholic beverages in Ukraine. Specializes in trainings and strong alcohol tastings in various restaurants and bars in Ukraine, he is one of the first initiators of hard liquor drinking culture. He studied at the Knockdhu Distillery in Scotland by finishing the course “Whiskey production” and also worked for one of the cognac manufacturers in Ukraine.
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Sietse Offringa The Macallan Head of Education. He spends his days travelling throughout the continent, training enthusiasts, bartenders and industry experts alike and revelling in the opportunity to share a whisky and a story. Also works as a contributing editor to international whisky publications. Furthermore he is a recurring speaker on whisky at WSET training course. Sietse has obtained a General Certificate in Distilling at the Institute of Brewing and Distilling and also holds a Master Bartender diploma.
Simone Bodini Barman with years of experience in such Italian clubs as Super Club Rome and Phi Beach, three-time Italian and world champion in flairing, brand ambassador for Elit by Stoli, Stoli Vodka, Bayou Rum and Kah Tequila. He knows practically everything about the history of rum production in Louisiana, hicks, USA sugar cane industry and years of experience in the rum production in these parts. In Ukraine he will present the range of Bayou rum, which only recently appeared on the Ukrainian market.
Simone Caporale Originally from Italy, Simone rose to fame during five years at Artesian at The Langham, London where he is credited for reinventing the five-star hotel bar experience and leading the venue to win the title of World’s Best Bar four years in a row (2012-2015). Having been awarded numerous accolades of his own, including International Bartender of the Year 2014, Simone now travels the world working on projects to bring his knowledge, expertise, and understanding to elevate the cocktail drinking experience.
Stepan Tsutsman Professional bartender with 12 years of experience. Behind the bar, not only does he appreciates interesting stories and jokes, but also knows how to find a personal approach to every guest. Many years of experience and technical education pushed him to create a separate division, which he manages in the International bartender Center “Planet Z” — Project Bar System. The division designs bar systems and launches turnkey bars.
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Tetyana Zhdanova Entrepreneur with 20 years of experience, founder of the Brandhouse corporate branding agency and a member of the WikiCityNomica team that deals with systematic integration of various communities with the goal of bringing social communication and life to a new quality level. Tetyana is a conference speaker on branding and entrepreneurship in Ukraine and Russia, as well as an author of publications on corporate branding, personal branding, city branding, marketing, management, psychology and design.
Timur Dorofeev Cocktail guru, historian, journalist, enthusiast, and without exaggeration one of the most well informed inhabitants of Kyiv. Worked as the Editor-inChief of the Ukrainian MAXIM and right now is a deputy director of the BarmanDictat bar on 44 Khreshchatyk street. Knows his way around cocktails, their history and the entire bar industry. He believes that people can be divided into two categories: those who drink for the sake of the effect, and those who drink for the taste. He attributes himself to the minority group, which is the second one.
Tom Jones He lives in Scotland and thus visited a lot of distilleries and got to know the people making the whiskey. He is also a confident speaker and when he combined both traits, he soon became a Global Brand Ambassador for Johnnie Walker. Tom has worked in the industry for 30 years. He worked for Diageo since 2003 and has been involved in many high profile events including the Cannes Film Festival, the Monaco and Singapore Grand Prix, BRIT Awards, the Ryder Cup and numerous Johnnie Walker Golf Championships.
Tony Vanaria Hudson Whiskey Global Brand Ambassador. This rare whiskey is produced at the Tuthilltown Spirits Farm Distillery, which is located 160 km from New York. It was this distillery that became the first legal one in the state of New York after the end of Prohibition in the United States. Tony thoroughly knows the history of Hudson whiskey creation, many interesting facts about the production process, as well as the history of the development of different micro-distilleries in other states of America.
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Vianeya Solovyeva International whiskey expert and Macallan Brand Ambassador. She is a member of the Russian Association of Sommelier, wrote a lot of articles on hard liquor and wine, author of the original Wine Class. In 2001, Vianeya began her professional career by finishing the Enotria wine school. During 16 years of work, she visited a lot of whiskey distilleries and wineries, carried out over 2500 trainings on whiskey and wine.
Victor Oliinykov Sommelier, journalist and the author of wine tours around the wine regions in Europe — Bordeaux, Burgundy, Champagne, Tuscany and Piedmont. He wrote articles for the Guide to Good Wine and Forbes. Winner of the Best Sommelier of Ukraine competition in 2012, certified WSET level 3 expert in wine and spirits with seven years of experience. He is the head of the Wine School for sommeliers, where he teaches classes on wine and spirits. In addition, Victor regularly runs educational courses for HoReCa specialists.
Victor Shramenko The creator of the Nuare fresh roast coffee brand. He was one of the first ones who brought coffee machines onto the streets of Kyiv. Today, Victor is the founder of Nuare coffee center, which includes a roastery, barista school both for professionals and amateurs, laboratory for evaluating green coffee beans and the Black coffee shop. Together with Kseniya Poltavets, Victor exports and delivers coffee to the HoReCa and Retail sectors.
Vitaly Alekseyev Head bartender at The Duchess in Amsterdam. After winning the national Bacardi Legacy competition for the Benelux and ending top 10 at the global finals in Berlin his career has taken a lift. His presentation for his ‘Big Fish’ cocktail inspired a lot of people. Especially his thoughts on hospitality and the way to entertain a customer with stories and a cocktail makes him stand out from other great upcoming bartenders.
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Will Thompson A citizen of the world, he has come a long way from being an Australian bartender to Don Julio Tequila Global Brand Ambassador, and then a regional manager at Diageo Reserve. He has unique knowledge and experience in the field of alcoholic beverages and mixology. For more than 17 years Will works in the alcohol industry on different job positions in Australia, Europe and North America. In his free time, Will travels the world, judges the World Class competition and consults World Class bars.
Wilson Wei Director RRP Philip Morris Ukraine. Has 15 years of professional experience in marketing, trade and sales functions of the largest multinational companies, including 10 years of experience abroad. The main specialization of Wilson is global experience and understanding of local markets, an in-depth knowledge of marketing and sales, obtaining results with the involvement of creative thinking.
Yunus Yildiz General Manager of HIMKOK Bar, one of the most well-made bars with micro distillery in the heart of Oslo, with a focus on Norwegian aquavit, gin and vodka. HIMKOK Bar was named as one of the world’s Top 50 Bars in 2016, Best Bar and Best High-Volume Bar on Oslo Bar Show Awards 2017. Yunus has fully participated in the project as well as opened and managed it. Studied marketing and leadership.
Yuriy Zozulia Bartender over at Parovoz Speak Easy. He has been working behind the bar for 10 years and continues to believe that barmen’s profession is the best one in the world. Yuriy teaches and promotes his beliefs, knowledge and experience by teaching the Parovoz Mixology Course. And after the course is finished he tries his graduates’ cocktails in their bars. Being the ambassador of #parovozontour he discovers new bars and tastes through traveling the world.
Zoya Grischuk Master technologist on selection and blending of components for Staritsky&Levitsky Reserve Vodka. A technologist with more than 40 years of professional experience in the production of vodka. She specializes in consultations on designing and launching the manufacturing of vodka both in Ukraine and abroad. She is a member of the tasting commission of the SpirtBioProd Ukrainian Scientific Research Institute.
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НАДМІРНЕ СПОЖИВАННЯ АЛКОГОЛЮ
ШКІДЛИВЕ ДЛЯ ВАШОГО ЗДОРОВ'Я
Personality
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Mark Bitterman:
“My main advice is: do not use bitters according to the recipe” “Look, the small bottles here are filled with bitters and the bigger ones with amari”, Mark Bitterman gives an online tour around his house in Portland, where every shelf and corner are taken by his bitters collection, the biggest one in the world. He talked about his two universal interests, his bar, and truthfully answered the question, whether his real last name is Bitterman. Mark, please tell us at what point did your interest with bitters begin? Since the time when I was a kid, I loved making cocktails for my parents and their friends. Obviously, I didn’t drink them myself, but I loved mixing them. Much later when my dad began taking me to bars, I fell in love with this culture. I loved the role that it played in people’s lives; I loved the mood of bars. That’s why in the beginning I took interest in cocktails. I liked the simple and traditional cocktails that had only three ingredients. But I understood that you can easily play around with them by changing one of the ingredients. For example, Manhattan is made with vermouth, bourbon, and bitters. In this case bourbon is not the main ingredient. Vermouth is a bit more important, but bitters are the main ingredient here. I made this discovery pretty early in life when I was just 20 years old. And from there I took interest in experimenting: what will happen if bitters were replaced? That’s why I started to look for other kinds of bitters and make them myself. I got serious with collecting bitters, when I decided to open The Meadow shop in 2006. At that time my home collection could not even be called as such, since it included only couple of simple bitters. However, I was discovering new types of bitters from different countries for my shop and some of them stayed in my home, others I sold. At this point, I have more than 600 types of bitters and they take up all of the corners of my home! In my shops I sell around 200-250 types of bitters. → BAROMETER International Bar Show
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You also take interest in salt. You collect many different types of it from different parts of the world and even describe it in your books. Why salt and bitters? What is the connection between them? This is a good question. I always love to compare bitters with salt. Bitters play two roles in cocktails. The first one is to enhance the taste of a drink and make it special. Second role is to add the finishing touches to a cocktail and give a more complicated structure. Salt does the same thing to food. It opens up the taste of ingredients, underlining them. Salt makes any dish tastier. So salt and bitters have a similar role, but they do it differently. Mark, can’t avoid this question. Is Bitterman your real last name? (laughter) Yes! This is very weird, but it is my last name from birth. I don’t even know if it influenced my interest with bitters in any way. It is hard to say how people find their interests that are so closely related to their last name. However, for me this is a symbolic and interesting coincidence. How and where do you find new bitters? Most often I find them with bartenders. I go to bars, try different cocktails, and ask questions about which bitters did the bartender have added to my drink. Besides, often strangers just send me bit44
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I THINK THAT AT HOME YOU NEED TO HAVE AT LEAST 3-4 AROMATIC BITTERS WITH ONE AROMA THAT IS DOMINANT ters. This is fantastic, sometimes I open my mailbox and find there a new bottle of bitters. How do you decide which bitters to sell and which not to sell? At home I have bitters that are interesting from a collection point of view, but they are not good for consumption and this I understand objectively. I keep them for variety. There are also bitters that are very hard to get your hands on or really old ones. For example, that were made in 1910-1920s. I bought them at an auction. I can’t sell those types of bitters. I try to find the most powerful samples for the shop. Bitters are somewhat expensive: from 10 to 30 dollars per a bottle, sometimes more. I think that if you buy an ingredient for that kind of money, then it must be a very strong one. I don’t like and neither do I understand weak bitters. They are pretty useless. That’s why the main criterion is that bitters must be balanced. If you add bitters to a drink, then they shouldn’t only give off an aroma. They must intensify the aroma
and the taste of the drink as well. If you have to use half a bottle for this, then it’s bad bitters. Which are your favorite bitters? It’s like with salt, for different products I choose different kinds. Same with bitters, I choose them according to the drink. One of my favorite is grapefruit. And I know only 2-3 people who love it as much as I do. All of the grapefruit bitters differ one from another. One of them I add to Apple Cider, second one to dry martini, and another one I use for dark and strong cocktails like Negroni.
Please give advice on the use of bitters. To better understand bitters, first you need to decide, which style of bitters you prefer. Rich and fruity or bitter and sour, out of all of the different tastes you need to pick your favorite. It is even more important which aroma you prefer. I think that at home you need to have at least 3-4 aromatic bitters with one aroma that is dominant. And couple of citrus ones, like yuzu and lemon. I always use a lot of lemon and grapefruit bitters. In a drink they give off more citrus aroma, then the orange ones, that’s why they are more in demand. You can do a lot of interesting mixes with the use of citrus bitters, that’s why they are irreplaceable! At home you can also find use for a lavender or rosemary bitters. For example, I love chocolate bit-
ters. The interesting part is that they don’t just add a chocolaty taste, but also complexity and fullness. And this is a pretty unexpected fact. I am not a fan of chocolate drinks, but I often use chocolate bitters. And how many bitters should there be in a bar? The minimum is 20 bitters. Each bartender must search for new tastes and come up with new cocktails, that’s their job. You can endlessly play with the ingredients and proportions, but the easiest way to get a new cocktail is to change bitters or their combination. At first I was interested in making cocktails by following traditional recipes and only changing the bitters. That’s why I think that a bar’s collection should have as much bitters as it is possible to find. If some of them turn out to be weak or strange, then throw them away and free the space for new and more interesting ones. Are there any must-have bitters for each bar? In my book “Bitterman's Field Guide to Bitters & Amari” I describe 500 different bitters. All of them are classified by their family: nut, coffee, chocolate, citrus, aromatic, and fruit (cherry or apple) bitters. And I think that it’s important for each bar to have one from each family. For example, one time I made a cocktail with apple juice even though I don’t like it. But I added apple bitters to it and the cocktail turned out to be excellent! The more bitters you have, the more opportunities you have to make original and different cocktails, intensify the taste or dramatically change it. Are there any rules in the use of bitters? The main guideline is to use a lot. In a lot of recipes they write add 3 dashes of bitters. And when I try this cocktail, then I don’t even understand which bitters are in it and what’s the idea behind it. That’s why my main advice is: do not use bitters according to the recipe. However, it is important to remember that bitters won’t only open up the aroma of ingredients, but also will → BAROMETER International Bar Show
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PERSONALITY From experience tell us about the most interesting combinations in food with bitters? One time a very famous chef from San Francisco was making a dinner for us. He made a wonderful chicken pot pie. When I tried it, I said that it tasted very good, but it will be even better if you add couple of drops of cardamom bitters. The dish has totally transformed! It was the most amazing dish that I ever tried in my
FOR IDEAL DRESSING YOU ONLY NEED THREE SIMPLE INGREDIENTS: SALT, BITTERS, AND ACID add their own. That’s why it is important to add bitters while tasting the cocktail, since there will be a point, when you might have too much of it. I prefer a lot of bitters, but this is my subjective opinion and my personal taste. That’s why when I make a cocktail for someone else, I add enough bitters for it to open the aroma, add complexity and fullness to the drink, add an interesting note, but not to take the center stage. How do you understand that there is enough bitters? You have to try and experiment all the time. Make a cocktail without bitters and try it. Add a bit of it, and then try again. Three dashes — try it, three more — try again and you will definitely understand when you went overboard. Same thing with salt, you gradually add it to a sauce and at some point you realize that if you just a bit more, than it will be too much. Do you use bitters only for cocktails or also for food? I love to use bitters in food. It is the easiest way to add an unusual flavor to it. For example, in salad dressings bitters add a pronounced flavor. For ideal dressing you only need three simple ingredients: salt, bitters, and acid (lemon juice) — it’s fantastic! 46
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life thanks to couple of drops of bitters! It was the most powerful transformation that I will never forget. The second story is from a chocolate master class when we added mint bitters to the chocolate and got an incredibly interesting taste! Does the use of bitters differ in different countries? Absolutely. I was pretty surprised when I found out that all bars in Warsaw use a lot of bitters. Because generally in Europe they make classical and simple cocktails. But gradually the situation is changing and the interest towards experimenting, that is inherent to America, is now spreading across the world. Especially this is notable in Western and Eastern Europe. Tell us a story about a bar or bartender that better than others uses bitters? I have a funny reply to that: it is my bar The Solo Club in Portland, which I opened a year ago. We have a huge collection of bitters and amari that we often find an unusual use for. On the menu there are variations of classical cocktails with different bitters, and also drinks that are inspired by my travelling, I always bring back interesting recipes. Come and try it for yourself! By Kateryna Mykhailenko
BARS
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Bar №44 is located in a basement and maybe it has a simple setting, dimmed lighting and hidden under brick arches, but this is a place, which you don’t want to leave. The cocktail bar and gastropub is located in the heart of Lviv with a big bar and a separate comfortable room. The bartenders who work behind the bar will not only surprise you with the cocktails, but will also put on a show. On the menu you won’t find only alcoholic drinks and cocktails, but also different lemonades and their alternatives.
This place is so popular that the name uses the word “bar” three times! Of course this is wordplay, but the bar isn’t getting less popular because of this. This is one of the most visited bars in the city both by locals and tourists. Barbarabar is an island bar on a lake, which is located in the park and complex “Ozyornoe”. The bar has a unique interior design and an equally interesting bar menu.
44 Rynok Square Lviv, Ukraine +38 067 831 87 88 44barlviv
28-G Komarova st. Chernivtsi, Ukraine +38 095 282 82 01 ozyornoe2014
BarDym is the first pan-Asian bar in Kharkiv. On the menu you can find Vietnamese, Lao, Japanese and Chinese dishes. Here Ribeye is served with a basket full of different Asian sauces that were brought from different countries. The set is constantly changing so you never can guess from where did that ideal sauce actually came from. Besides hard liquor, in BarDym’s bar menu you will be able to find here a chili-mango sour, Nora, and Choya Honey Ale. All of these cocktails have Asian characteristics and are prepared by Aleksandr Mordasov.
A bar as it should be. Barmaglot (Jabberwocky) from Almaty is the bar with a character. This is the place not only for relaxing alcohol and colorful cocktails, but also, it is the place for living. Learn, communicate, fall in love, have fun or just relax! Barmaglot will delight you with a great interior, designed in the style of crazy Carrol’s Alice really, so it is diverse bar with friendly staff. Our guys are not just served you your favorite short or long drink, but also they will be happy to chat with you.
8-A Rymarska st. Kharkiv, Ukraine +38 099 314 40 00 Bardymkharkov
3 Satpaev st. Almaty, Kazakhstan +7 777 825 30 30 barmaglotbar
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Cocktail BarDuck is absolutely unique and atmospheric place in Minsk. Duck Tales is the favorite cartoon of BarDuck’s founders. Alcohol-free cocktails have been named to honor Disney ducklings, and the floor is made of one hundred thousand of real coins watched by Uncle Scrooge from the wall. In addition to classic and unique cocktails, you will see homemade liqueurs on the bar’s menu. Just imagine apple whiskey, pear rum, ginger citron vodka, limoncello or black currant tequila.
The bar's name Beatnik takes you back to the 1950s in America where the youth movement of the beatniks arose. It was mainly composed of writers who were bored with routine. They wrote books, listened to jazz, had fun and lived life to the full. That idea was used as a basis by the bar’s creators. The bar’s menu has been developed to honour those writers: it is a real hard-cover book not only with a cocktail list, but also different stories.
5 Gikalo st. Minsk, Belarus +375 29 140 13 13 cocktailbarduck
36 Yaroslav Mudriy st. Kharkiv, Ukraine +38 067 572 72 79 barbeatnik
At Hotel Berdichevsky you will find a dimly lit cozy bar, decorated in the style of the 1920s. Redefining the bar experience from 2014, the BELLBOY bar has one simple motto: “Everyone deserves pleasure”. They take pride in the approach to food and drinks, which are a bit unusual. Their signature is high-quality and creative cocktails. The latter is called Keep Clean, and it has a homemade violet with purple taste and citrus liqueur, apricot brandy, carob syrup and, of course, soap, drunk foam.
The traditional Italian aperitivo is a rather social phenomenon, than alcohol related one. However, cocktails by Irina Mashihina, who is the chief bartender at the boutiquebar Biancoro, make this place so special. The cocktail itself, culture of preparation, serving and drinking are the reasons behind regular evening tasting events. Another great tradition over at Biancoro is to host visits by world-famous bar industry stars.
Hotel Berdichevsky 14 Berdichevsky st. Tel Aviv, Israel +972 3 728 92 13 bellboy.bar bellboybar.com
Mandarin Plaza, 3d floor 4 Basseinaia st. Kyiv, Ukraine +38 044 498 34 68 boutiquebar-Biancoro
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The bar is located in the heart of Kyiv and its interior design resembles a ship’s deck: dark walls, antique furniture, floor lamps. But Black Tot bar’s trademark is their collection of rum that is sold exclusively at auctions. On the cocktail list there are 12 kinds of rum. The list was put together by the bar’s co-owner and a popular bartender, Viktor Pravosudov. The bar list does not only offer rum, so despite the main theme of the bar, anyone here will find a cocktail to their liking.
Danico is the bar attached to hotspot Darocco, a large light, and chic 180 seat Italian eatery all housed in Jean Paul Gaultier’s former flagship location and brought to you by Alexandre Giesbert and Julien Ross. Parisian mixologist Nico De Soto is best known for Mace bar, he brought his talent back to Paris. On the menu: 12 cocktails made with 12 different spirits, illustrated with icons of the glass in which it will be served, so you know exactly what to expect.
16 Velyka Zhytomyrska st. Kyiv, Ukraine +38 068 500 97 01 blacktotbar
6 rue Vivienne Paris, France +331 4221 93 71 danicoparis
Mysterious De Bosch located in the centre of Kyiv. And it was named in honour of Hieronymus Bosch, the strangest artist of the Renaissance. De Bosch Bar is divided into three parts the same way as the triptych. The first hall is a peaceful and quiet “paradise spot” with a bar counter. The central hall is a real garden of delights the same way as the central panel of the painting. The last hall is a smoking room, literally plunged into the mirror tunnel going nowhere: it symbolizes Bosch’s Hell.
Being here, you tend to forget you are in the centre of Kyiv: the interior by Sergey Makhno creates the atmosphere of a New York loft, jazz and hip hop is played, and you can always play retro pin ball. Maksim Papshev's cocktail list offers cocktails with natural ingredients only. Syrups, squashes, liqueurs, bitters and ginger beer are all home-made; they never use ready-made syrups and sugar (fructose only) and avoid non-natural products. It is incredibly tasty and beautiful.
12 Shota Rustaveli st. Kyiv, Ukraine +38 096 114 40 40 deboschbar
19 Shota Rustaveli st. Kyiv, Ukraine +38 044 353 09 07 dogsandtailskiev
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НАДМІРНЕ СПОЖИВАН Я АЛКОГОЛЮ ШКІДЛИВЕ ДЛЯ ВАШОГО ЗДОРОВ'Я
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Not a speakeasy bar, but hidden from strangers, the city’s hassle and located in a historical part of the town. On the bar list you will find a lot of different alcoholic drinks and around 40 cocktails. Amongst them you will find “travelling cocktails”, which are made by following some of the the best world recipes. In the Hendrick’s Bar they prepare a lot of unusual twists on famous cocktails. For example, Clarified Milk Punch is a lightened clear milk punch that is actually a twist on a British cocktail that was made in the middle of the 18th century. 42 Bogdan Khmelnitsky st. Kyiv, Ukraine +38 099 010 99 93 hendricksbar
Cocktail bar and craft distillery with pro bartenders and rustic interior in one of the oldest brick buildings in downtown Oslo. The distillery produces aquavit, gin and vodka for use in the bar’s signature cocktails. Himkok also has a taptail bar which is very popular on weekends. In the backyard there is a ciderbar, an outdoor kitchen and a greenhouse with plants and herbs for the drinks and food at Himkok.
Bar Hitchcook is the highest bar in Kyiv amongst the ones that are not located in a hotel. Here scenes manifest from films Noir and Deco Age is acted out. The subject of movies can be found in various aspects of the bar, such as the name, floor pattern, and bar list. Cocktails on the bar menu have appeared in famous movies, which will allow you to imagine yourself as an actor playing an according role, and the cocktails created by famous bartenders in honor of movie stars, will allow you to better understand their alcohol preferences. Gulliver, 7th floor 1-A Sportyvna sq, Kyiv, Ukraine +38 044 364 06 19 HitchcookBar hitchcook.com.ua
KIM BAR it’s more than a bar. This is the bar which has an incredible history of creation. It was built and named in honor of the genius builder from Cherkasy, but became a stronghold of bar culture among local residents — by this it displays mixology perfectly. The art of connecting different things and fusing it in one, into the mood... in the soul and in the glass. They also incredibly fry meat on fire! Make incredible burgers and steaks well and of course cocktails!
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27 Storgata st. Oslo, Norway +47 22 42 22 02 HIMKOK.OSLO himkok.no
75 Gagarina st. Cherkasy, Ukraine +38 093 400 50 90 KIMBAR18000
The ideology of the entire area reflects the philosophy of complexity in simplicity. Delicate aroma of incense, quiet music and relaxing lighting create a pleasant background alongside which interesting conversations unfold and come the understanding of the cocktails philosophy and appetizers. The bar’s team led by the chief barman Eugene Tolmach carefully selected the ingredients for the new and unexpected flavor-aromatic combinations.
The very first speakeasy bar in Lviv. Not only do they have an excellent cocktail list, but they also showcase live jazz. The bar is located in the heart of the old town, in a historical building with a classical interior and a big antique books collection. The bartenders over at Libraria underwent training and completed a practical training in one of the best bars in the world, moreover they’ve personally developed a lot of their signature cocktails that you will see on the menu.
1-3/2 Velyka Vasylkivska/Baseina st. Kyiv, Ukraine +38 050 450 53 35 koyacocktailbar koya.com.ua
Armenian courtyard Ukraine, Lviv +38 067 726 49 24 libraria.speakeasy libraria.com.ua
Owners Greg Boehm, Zach Sharaga and barman Nico De Soto wanted to find a way to celebrate the diversity of flavors they had discovered during their collective travels around the world. The drinks here are all centered around or inspired by distinctive spice notes and flavor profiles. A wall of mason jarred-spices give the effect of drinking in an upscale, globally sourced marketplace highlighted by dark woods, copper and exposed brick. Thai Chili and Mace are the most ordered, but the entire cocktail menu is filled with intriguing ingredients and balanced drinks. 649 East 9th Street, New York, NY USA +1 347 866 77 39 macebarnyc macenewyork.com
Although Parovoz Speak Easy is hidden in the cellar of Kyiv cinema, everybody knows about it. At least, because it is turning fifteen this year. And also because it is one of the best bars of the country (it is proven by SALT Awards 2015 frying pan). And also because the bartenders here have won prestigious competitions. They will make anything you might want, from classic cocktails to unique twists. The interior reminds the retro train carriage. You can hear jazz playing quietly and numerous guests’ glasses clinking loudly. 19 Velyka Vasylkivska st. Kyiv, Ukraine +38 044 235 24 13 Paovoz-Speak-Easy parovoz.bar
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BARS
The Pink Freud bar has an unusual location, first you need to go through an arch, decorated with Freud graffiti. Then you find yourself in a small courtyard surrounded by office buildings (which is why the bar opens at 06:00 PM). The central place is taken by the bar, so that guests can watch the bartenders work from anywhere in the room. There is also a secluded bar, which has is different feel to it. There you will find yourself enjoying a completely different vibe that will allow you to enjoy cocktails in privacy. 19 Nyzhnii Val st. Kyiv, Ukraine +38 050 991 98 18 pinkfreudkyiv
Cocktails of the modern world are those favorite cocktails that have left the walls of the mixology bar and entered the world of drinks on tap. The whole science behind mixing, experience and talent of some of the best bartenders of Ukraine have moved behind the scenes into the Tap’s laboratory. Knowledge and technology have made the impossible possible. Now, to get an excellent Penicillin, Aperol Spritz, Pisco Sour or a signature Thaiquiri, all you need to do is to fill a glass with ice and pull an according tap handle. This way always well balanced and good tasting cocktail will be in your hand only after 10 seconds. +38 096 600 97 94 TAPS.cocktails
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The times of the Prohibition law are over, but the tradition of secret bars has survived! Kyiv’s secret bar S34 is only for selected guests and a place for like-minded and spiritually close people. Also it is not only a bar, but a barbershop as well. Both signature and classical cocktails can be found at the bar. On the other hand, bartenders go with the “Just Be” philosophy: be present here and now, do not complicate anything, and do not conform to stereotypes. 42 Vozdvizhenska st. Kyiv, Ukraine +38 068 344 34 34 strichs34 s34.com.ua
The bar is a signature brand of the luxurious fivestar hotel Fairmont Grand Hotel Kyiv. Here you will not only try the exclusive signature cocktails, but will also enjoy the taste of the ageless classics that are on the world cocktail list. For true connoisseurs, Vintage Cocktail Bar offers a wide selection of elite strong alcoholic drinks, as well as one of the most extensive wine list in the city. An unquestionable feature of the Vintage Cocktail Bar is the cigar bar, where even an experienced aficionado will be able choose one. 1 Naberezhno-Khreshchatytska st. Kyiv, Ukraine +38 044 322 88 88 Vintage-Cocktail-Bar
HISTORY OF SPIRITS
Welcome to Scotland,
the country of single malt whiskey No other country on earth like Scotland can offer such a range of natural scents. From the smoky tastes of the Scottish islands to the juicy fruit notes of the river Spey and all of this is placed in a single malt scotch whiskey. The mood of the place, personality, skilled whiskey masters and the old traditions. The best thing about this is that for each of us there is a unique bouquet of single malt whiskey, because the most important role in it is given to the taste. Here are the factors that have the greatest impact on the taste of whiskey:
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Distillery
Maturation
The first thing that really has an effect on the taste of whiskey is the distillery. Each distillery uses specially prepared barley and its own technology for alcohol production. Distillation apparatuses have their own unique design and technology. When the equipment breaks down, then it is always replaced by an identical one. All this influences the taste and gives whiskey a unique “distillery character�.
This is the second and most important factor that a ects the taste of whiskey. The variety of combinations in types of trees from which the barrels are made, their size and origin predetermine the taste. The period of time for which whiskey is kept in a barrel is determined by the recipe. Deep taste of single malt whiskey is proportional to the balance of these attributes.
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Distiller and blender
Smoky Islands
And nally, blender’s skills, his inspiration in choosing the right barrel and the exact time for uncorking is the nal and most important ingredient in the symphony of taste. However, how do you understand your preferences before trying all the whiskey in the world? And how to decide which ones to try to form a personal opinion, not relying on other people’s advice? It is worth looking at where and how the whiskey was made and matured. Not to get confused, here is our regional map of tastes. And your curiosity will do the rest…
Whiskey, made on the shores of the internal Hebrides (Scotland, the Atlantic coast), often have seaside notes and a noticeable smoke scent. Partly this is due to the fact that in this area the main source of fuel is peat and not coal. Peat smoke was used to dry barley, resulting in whiskey with a pronounced smoky taste and sea notes. Typical representatives of whiskey from this region is the smoky Talisker referred to as the whiskey that is “made by the sea”.
The fruity Speyside More than half of Scotland's distilleries can be found in the valley where the river Spey is located, each of them produces its own unique single malt whiskey. Unique trade of this region is the fruity aroma with nutty notes which can be found in such whiskey as, for example, Cardhu, also shades of spicy sweets can be often found in whiskey from this region. Whiskey Singleton is the mildest and balanced representative of the region, whiskey lovers often begin their journey around the whiskey world starting from this one.
Rich Highlands This huge region offers a wide range of possibilities for whiskey masters. In general, whiskey from the Scottish Highlands has an exquisite and delicate floral taste with notes of peat smoke. At the same time whiskey from each of the distillery in this region can’t be confused with each other because of the authentic style, rich in deep flavors and tastes of Oban.
Graceful lowlands The region of lowlands with hills just here and there on which barley grows, in the past was the home for many distilleries, but not anymore. Here they make light whiskey with an herbal scent. A typical representative of this region is the Glenkinchie distillery. Your journey starts here! And as whiskey lovers say, why else was whiskey created, except to enjoy it in a good company?
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PERSONALITY
Luke Whearty:
“Bartenders dedicate their lives to making other people happy” Luke Whearty is a co-owner and chef-bartender of the Operation Dagger bar in Singapore. His bar is one of The World’s 50 Best Bars 2016 and the most creative cocktail bar according to the Best Bar Awards Singapore 2016.
In 1956, the Singapore Police carried out ‘Operation Dagger’ to eradicate secret societies in China Town. Today this is a name of a speakeasy bar with raw concrete walls and neon lights, a huge bar counter and an art installation made from a light fixture suspended over the bar with thousands of overhanging bulbs that looks a little bit like a cloud. Luke grows himself some of the ingredients for cocktails. Here, receipts are recycled into bottle labels, hollowed out vanilla beans replace straws and cucumber skins are powdered into a drink flavor. We asked Luke some weird questions and got some brilliant answers. How many glasses a day do you usually serve (on a busy Friday)? Around 300-400 cocktails. How many glasses a day do you usually drink? I try to limit the amount of drinks I have during my working week as I have found in the past it’s not very productive or very healthy. If I do drink during the week its usually just a glass of wine during dinner. There is always a new product to try or drinks in development to test so any other drinking I try to moderate as much as possible to keep a healthy work/life balance. 58
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How much ice do you use in the bar per Friday night? Around 20 kg of mixing ice, 5 kg of crushed ice and 30 kg of blocked ice. What is the funniest cocktail name you ever heard/invented yourself? We once had a drink on the menu called ‘Something Sweet and Fruity with Vodka’ This was something that was constantly being ordered at the bar so we decided to create a cocktail with this name. The best thing was there was actually no recipe for this drink and basically the only rule was that whenever we got an order for one you made any drink that didn’t have vodka in it. It was just a bit of fun we had together as a bar team. I don’t think any customers really understood it though (laughter). What is the most popular cocktail in your bar now? We have a drink that’s been on the menu since opening called Hot and Cold and is basically a tequila Pina Colada served at 2 different temperatures. It’s actually not on the menu any more, but we still get hundreds of orders for them every week. What is the most unpopular (underestimated) cocktail these days? →
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Depends what part of the world you are in and what bar. In Singapore I find that dry Martinis are very seldom ordered. That and mint juleps. I’m not sure why, but compared to other parts of the world this is what I’ve found.
Could you name a spirit of the future (nearest or far)? I would like to see different spirits made from native ingredients to create indigenous spirits that are unique to that particular place.
Have you ever heard a really weird/scary story from your guest? If yes, please tell us about it. I once had a guest make a reservation 1 year in advance and travelled from the other side of the world to come to the bar. At first, I found this very flattering, but when I asked him how long he was in town for and he told me he was flying back the very next night and came only to come to have a drink that night and was also staying across the road from the bar, that was a little scary (laughter).
What was the weirdest cocktail you ever made/ tried/saw in your life? I’m currently working on a blood and sand idea, which has pigs blood and is aged in a concrete egg. What is your ideal guest? What would he order? I think the ideal guest is someone that comes in with an open mind and simply leaves it up to you to create a new experience for them. What would you like to invent? A time machine. What’s your favorite spirit? Why? Mescal is my favorite spirit as it gives a real sense of where and how its made and is a very raw expression of agave. What is a spirit/cocktail you could never make yourself drink? Why? I don’t think there’s anything that I wouldn’t drink as long as it’s made properly.
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Right now I’m listening to Kendrick Lamar’s new album Damn.
What is the best part about bartending for you? You learn something everyday. Whether it’s about working with people or creating drinks, I find there’s something new to learn every time you step behind the bar. What did your job teach you? Patience and how to manage people and different group dynamics. What’s a bad habit you have? I change my mind constantly. What superpower would you like to have the most? Or if you already have one, then what is it? I’d love to be invisible! What was the last picture you took with your phone? Some street art in Melbourne (Luke and his business partner Aki Nishikura have another project in Melbourne). What music do you listen now?
When you’re having a bad day, what do you do shift your mood? Go for a surf or just jump in the ocean. What kind of a tattoo would you like to have? Or tell us about tattoos you already have. I have a crown on my right arm that is a tribute to my favourite artist Jean Michel Basqiuat. (This crown is also a logo and a symbol of Operation Dagger). I then also have my nickname ‘wookie’ written in an Indian dialect that was done by a good friend that I used to work with. If you could trend lives with one person for a day who would it be? Kelly Slater (an American professional surfer who is a record-breaking 11-time World Surf League Champion). What is so special about bartenders? They dedicate their lives to making other people happy. Is there a life on Mars? I just asked Siri and she avoided the question which makes me think she knows more than she is telling me. Conspiracy? By Kateryna Mykhailenko BAROMETER International Bar Show
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MIX YOUR PARTY WITH BACARDI *
НАДМІРНЕ СПОЖИВАННЯ АЛКОГОЛЮ *ЗАМІКСУЙ ВЕЧІРКУ З BACARDI
ШКІДЛИВЕ ДЛЯ ВАШОГО ЗДОРОВ'Я
BEVERAGES AND SPIRITS
absolut.com Pernod Ricard Ukraine pernod-ricard-ukraine.com +38 044 354 17 70 info.ua@pernod-ricard.com
angostura.com DDS dds.ua +38 0562 36 28 42 info@dds.dp.ua
carpano.com Vinfort vinfort.com +38 0482 34 34 01 office@vinfort.com
AperolSpritz.ua Campari Ukraine camparigroupukraine +38 044 584 45 44 campari.Ukraine@campari.com CAMPARI
APEROL SPRITZ LOGO MONOCROMATICO (arancio)
CM 29 09 2016 Pantone 021 C
ancnoc.com ARDA-Trading arda.com.ua senin@const.dp.ua
en.araratbrandy.com Pernod Ricard Ukraine pernod-ricard-ukraine.com +38 044 354 17 70 info.ua@pernod-ricard.com
angostura.com DDS dds.ua +38 0562 36 28 42 info@dds.dp.ua
ballantines.com Pernod Ricard Ukraine pernod-ricard-ukraine.com +38 044 354 17 70 info.ua@pernod-ricard.com
bayourum.com Vinfort vinfort.com +38 0482 34 34 01 office@vinfort.com
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bulleit.com Bayadera Group bayaderagroup.com +38 044 354 09 20 office@bayaderagroup.com
becherovka.com Pernod Ricard Ukraine pernod-ricard-ukraine.com +38 044 354 17 70 info.ua@pernod-ricard.com
bushmills.com Bayadera Logistic Elite bayaderagroup.com +380 44 354 09 40 news@bayaderagroup.com
auchentoshan.com Vinfort vinfort.com +38 0482 34 34 01 office@vinfort.com
beefeatergin.com Pernod Ricard Ukraine pernod-ricard-ukraine.com +38 044 354 17 70 info.ua@pernod-ricard.com
pernod.fr Pernod Ricard Ukraine pernod-ricard-ukraine.com +38 044 354 17 70 info.ua@pernod-ricard.com
bacardi.com Bacardi-Martini Ukraine +38 044 585 96 38
bloomgin.com Fozzy Group fozzy.ua +38 099 929 96 18 o.loboda@fozzy.us
F RO M T H E H O U S E O F A N G O S T U R A
angostura.com DDS dds.ua +38 0562 36 28 42 info@dds.dp.ua
bowmore.com Vinfort vinfort.com +38 0482 34 34 01 office@vinfort.com
NEGRO C30 M30 Y30 K100
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Forward Company always keep in touch with the latest trends in bar industry. It’s welknown that the right equipment defines the work of a bartender and lifts it to the next level. And the same time glassware holds the power to make every drinking experience complete and truly special. According this we are collaborating with reliable well known world brands: Libbey, Nachtmann, Arcoroc, FoREST, The Bars, Ancap and others. Let’s stay hand in hand with the latest bar trends and follow the bartenders lifestyle with us. Come and visit us in the largest showroom in Ukraine. 54-A, Borschagovska, str., 03056, Kiev, Ukraine (044) 225-28-59, (067) 216-33-01 www.forward-ua.com
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TRENDS
Minimalism, handmade and flavored vodkas: 2017 bar culture trends Even with some delay, the bar culture is still on its rise in Ukraine. Today the word “cocktail” is more often associated with complicated and unique drinks, the creation of which is a real art, rather than with the colorful blue lagoons and cherries. We have asked Oleg Yakobenko about the bar culture trends, he is the person who creates and promotes this art, he is also the Nemiroff Brand Ambassador and leader of the Nemiroff Bar Crew. 76
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Less is more Minimalism is the main trend not only in architecture and design, but also in the bar culture. Monococtails are at the peak of popularity; these cocktails have one dominant taste. The bartender’s task is to open up the taste as much as possible. Unusual ingredients are used for this as well. For example, in tomato based cocktails, not only the tomato juice is used, but also the peel, seeds and even stems that help to deliver all of the flavor and aroma of the fruit.
Welcome, exotica! Among the traditional fruits and vegetables that are used in cocktails, new ones started to appear, which Ukrainians haven’t heard of before. So, according to the bartenders, this year the Japanese citrus yuzu became popular quickly, which is a hybrid between a mandarin and lemon with a strong aroma.
Handmande Handmade is another current trend, which is followed by a growing number of Ukrainian bars. Natural fresh juices and purees that are used in cocktails are confidently replacing their prepackaged relatives.
From sweet to sour Bartenders say that Ukrainians’ taste has changed as well. Previously sweet mixes were mostly ordered and nowadays cocktails that have a sour taste to them are becoming increasingly popular.
Renaissance of Vodka Vodka is in its record breaking popularity in the US and Britain and these are the countries that are considered to be the bar fashion trendsetters. Especially the flavored vodka. Oleg Yakobenko said with confidence that this trend has arrived in Ukraine and is settling firmly in its position. Flavored vodka is now actively used in a variety of cocktails. “This kind of vodka has its own unique taste, which you can play with”, — says Oleg. For example, you can take orange-flavored vodka and put together an interesting citrus drink.”
We are learning to enjoy Oleg Yakobenko considers one of the most positive trends to be the change in approach of Ukrainians to visiting bars and drinking alcohol. “In Europe, the price for one cocktail can be around 13–15 euros, which is quite expensive. During an evening guests order 1–2 cocktails and just enjoy them, they discover something new and just talk to bartenders. Ukrainians are gradually coming to this. In large part because of the development of the bar culture in our country. Bars started to make interesting drinks, with a complicated and distinguished taste that you can really enjoy.”
The development of Ukrainian bar culture is one of the main tasks of the Nemiroff Bar Crew for which the world-famous brand brought together a team of experienced mixologists from different parts of Ukraine, led by Oleg Yakobenko. They do not just experiment with Nemiroff products in the search of the best flavor combinations, they turn any event into a real occasion and cocktails into party heroes. Nemiroff Bar Crew argues that vodka is not obscene and complicated recipes taste better than the unoriginal combination of alcohol and tonic. The team members are sure that they will be able to bring mixology to a new level in Ukraine and get the name of our country into the world’s bar culture. And they already have a role model, which is Nemiroff, a brand that is known in 80 countries of the world. BAROMETER International Bar Show
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