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A global gastronomic auction is underway this week, offering bar, restaurant and travel enthusiasts the opportunity to bid for remarkable experiences with the world’s best bartenders. The ‘Bid for Recovery’ auction is the work of the organisation behind The World’s 50 Best Bars.
It is designed to raise funds to provide “direct and tangible financial relief for bars worldwide” as they emerge from the COVID-19 pandemic.
50 Best will distribute all proceeds of the Recovery Fund to restaurants, bars and non-profit organisations supporting the sector.
The auction is the first fundraising event in the 50 Best for Recovery programme, announced last month, in partnership with founding donor Perrier.
Trip to Rioja with Beronia
Bid for Recovery lots
This bartending competition's site claims, 'The World Class Bartender of the Year competition brings together the best bartending talent from around to globe to decide who will be crowned the world’s best bartender.' Launched in 2009, Diageo Reserve World Class is now in over 60 countries. Head bartender Keith Motsi has overseen Charles H winning the title of The Best Bar in Korea, sponsored by Mancino Vermouth, in his first full year in charge. 50 Best catches up with Motsi to learn how his bar fits into the Korean drinking scene and why he thinks. This year, he takes The World’s 50 Best Bars top peer-voted award and is well deserving of the title. Congratulations to Tato Giovannoni, the Altos Bartenders’ Bartender 2020. Watch the video and read the 50 Best article to get to know Renato Giovannoni.
The 50 Best ‘Bid for Recovery’ Auction will feature more than 130 lots, featuring an array of “the most extraordinary global gastronomic experiences imaginable”, together with rare and limited-edition items.
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Highlights of the items on offer include:
Two nights in Paris and courtside seats at the French Open Ladies’ Final 2021
Founding donor Perrier’s prize also includes a chauffeur-driven ride from the court to the five-star hotel George V for two nights where they will enjoy dinner at Le Cinq and Le George for memorable dinners, as well as a fragrance workshop at one of the city’s leading perfumeries.
Three nights bar-hopping in New York
Dante owner Linden Pride will introduce the winning bidders to his favourite NYC hotspots and hangouts on a bar crawl that “might just last three days”. The experience includes three nights’ accommodation in a New York design hotel, as well as dinner and drinks at both outposts of Dante on two different nights.
A private barrel selection bottling of Michter’s 10 year Bourbon
Michter’s 10 year bourbon private barrel
The winner will receive their own private barrel bottling of Michter’s 10 Year Kentucky Straight Bourbon. This will yield around 120 bottles. This is the first time that Kentucky-based Michter’s has offered the opportunity to select a private barrel bottling of its 10 Year Bourbon.
Additional drinks-based auction lots include:
• Three-night eco-hotel package in the Caribbean with Matusalem, Dominican Republic
• A mezcal masterclass for eight people with Jay Khan of Coa, Hong Kong
• Three nights in a suite at Four Seasons Seoul and a bar shift at Charles H, South Korea
• Hokkaido tour and blending your own bottle with Nikka Whisky’s Chief Blender, Japan
• A week exploring Sydney with Matt Whiley of Scout, staying on Bondi Beach, Australia
The auction will be conducted online at 50BestForRecovery.com. It runs from 3 to 12 July.
Who Is The Best Bartender In The World
50 Best Bars
The World’s 50 Best Bars provides a definitive list of the world’s best drinking venues, voted for by an Academy of over 530 experts worldwide. The list has been published annually since 2009.
Funding recipients
The fund will provide direct contributions to bars and restaurants with grants of up to $5,000 per establishment. Applications will be open to independent restaurants and bars from any country in July. 50 Best states that it is “committed to ensuring that the funds are distributed to businesses led by individuals from a diverse range of backgrounds.” The company states that it is “committed to using its platform to help fight for equality and inclusivity in the hospitality sector. The Black community has been hit disproportionately hard by coronavirus. This fact has and will continue to help shape the distribution of funds in the 50 Best for Recovery campaign.”
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50 Best will make additional donations to a number of charitable organisations that it has identified as supporting restaurants and their staff, as well as feeding those most in need.
These include:
- the newly-founded Singapore Cocktail Bar Association;
- Lee Initiative’s Restaurant Reboot Relief Program (USA)
- Black Urban Growers (USA)
- Nosso Prato in Brazil
- the Eat Out Restaurant Relief Fund in South Africa
- the National Restaurant Association of India’s Feed the Needy campaign
- Horeca Next in Belgium
- Italy’s Ambasciatori del Gusto
- and Chefs for Spain, the Spanish arm of World Central Kitchen.
50 Best will also join forces with Social Gastronomy Movement, a global network of organisations across 38 different countries, in its Food Solidarity Fund intending to provide 1 million meals to those most in need.
Cam spy for mac. Charles H Cocktail Extravaganza
Mark Sansom, Content Editor for The World’s 50 Best Bars, said: “As soon as we started reaching out to bartenders and brands and challenged them to create amazing experiences to donate for the 50 Best ‘Bid for Recovery’ Auction, the response was unbelievable. From 3 July, anyone with a love for fine drinks and food will have the opportunity to bid on a host of lots that are truly once-in-a-lifetime experiences. We have been overwhelmed by the generosity of these bars and brands, as we aim to raise as much money as possible to support our industry and give back to the global bar sector.”
Best Bartender In The World 2020 Tour
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Home Comforts
50 Best for Recovery also involves the publication of an e-cookbook entitled Home Comforts, featuring simple lockdown recipes from the world’s best chefs and bartenders, now on sale for a suggested $10 minimum donation. Money raised from the e-cookbook will also go direct into the 50 Best Recovery Fund and used to support the global hospitality sector.
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Mark Sansom - 07/12/2020
Agave spirits specialist Coa was named the Nikka Highest Climber as part of The World’s 50 Best Bars 2020 awards. 50 Best speaks to the bar’s co-founder and Hong Kong native Jay Khan about re-mapping the city’s drinking scene, building a winning team and his essential staging posts for a night out in his hometown
Jay Khan has had an eventful year. Back in May, he was announced as the peer-voted Altos Bartenders’ Bartender as part of Asia’s 50 Best Bars 2020. At the recent virtual ceremony of The World’s 50 Best Bars, his three-year-old venue Coa in Hong Kong’s Central district was named the Nikka Highest Climber after leaping a mammoth 41 places from No.49 to No.8 – a record rise in the ranking.
Watch the video in celebration of Coa’s Nikka Highest Climber win:
In the first week of December, Khan announced the launch of a new charity, Mezcal Mission, which will in turn raise money for Habitat For Humanity, an organisation that is focussed on developing housing for Hong Kong’s underprivileged communities. He’s also just finished overseeing the second 3,000-unit canning run of his legendary Paloma de Oaxaca to be sold all over Hong Kong in collaboration with Young Master brewery. The pandemic, it seems, has given the bartender the opportunity to broaden his creative horizons.
“I’ve found the last few months a great time for collaboration,” says Khan. “I like to work with local companies with a similar identity to me, rather than do things on my own. I can learn from them; they can learn from me and we can reach out to one another’s audiences. When I approach things, I don’t really look at the numbers – it’s more about how we can have an impact on the community; how we can help inspire people. When we launched Coa, it was never really about the money – we just wanted to bring something new to the city that we are passionate about.”
For those unfamiliar with Khan’s bar, it’s an agave spirits specialist set in a city with no liquid history in this category. Hong Kong’s previous dalliances with Mexican liquor came in the form of high-volume, shot- and Margarita-driven tequila bars. Khan’s concept could be seen as the cerebral cousin to this kind of establishment: sure, they have a similar DNA, but Coa provides an introduction into craft agave spirits in a laid-back space where bartenders are happy to educate on the nuances of the production process, but won’t lecture if guests are just in for a casual drink.
Coa, set in Hong Kong's Central district
After being named the fastest-climbing bar in this year’s list, was Khan anticipating such success with Coa? “I’m extremely pleased that people understand what we are trying to do here and it’s been incredible to be named the Nikka Highest Climber. We would have been happy to just sustain a position on the list,” says Khan. “Because the concept is so niche, we didn’t have any expectations with the launch and we didn’t know how people would react. It’s been a good few weeks for me, the team and everyone who supports us. It shows us that we are on the right path and that people believe in what we do.
“I’ve had the same team with me for two years now and the longer we stay together, the stronger we will get. If I’m not able to be present in the bar if I’m working on other projects, I know that they will run the place in the exact way that I envisioned. Trust is very important here, I think.”
Coa's team: Matthias Choy (bartender); Azia Mohammed (head bartender); Robin Leung (bartender)
In the world of leading cocktail bars where employment is transient and the top talent can move between continents in the time it takes to design a new drink, two years is a long time to keep a group together. “It’s been great the way the team has bonded,” continues Khan. “For me, going to a bar is not about ordering the best cocktail in the world, it’s more about how I feel when I get in there. I will generally decide where I’m going more by the people who work there, rather than their concept or offering. Bartenders need good eye contact and they need to smile and be consistent, no matter what might have happened before they started their shift. If I’m disappointed by service, I likely won’t go back – it’s a people business at the end of the day. If you don’t love what you’re doing, there’s just no point.”
Khan’s whistle-stop tour of Hong Kong
Three drinks to order at Coa
“We don’t really do ‘new menus’ at Coa, but we always try to introduce one new drink to the menu every week. I think you’d have to try our Paloma, as that really defines what we are about, but the new drink we’ve designed with Nikka, the Malt and Apple, is really interesting. I’ve always thought that whisky and apple make an awesome combination and mixed with the habanero tincture that brings the Mexican flavour, it becomes a great, balanced drink. Another new one, La Fiesta - with mezcal, strawberry malik, pink peppercorns and tonic water – is high-voltage but really refreshing and light, too.”
Coa's Paloma de Oaxaca
Three new bars to experience
“A few bars have opened during very difficult times in Hong Kong. We’re in the middle of our fourth wave of the virus and this came on the back of last year’s protests, but some amazing places have launched. I also thought I’d recommend bars outside the 50 Best list that people might not be so familiar with.
The first place I’d suggest you try is The Diplomat. It’s an amazing American bar style place where they don’t over complicate the cocktails; it’s all about balanced drinks and old-school hospitality. The next is on the same street as The Diplomat and is called Tell Camellia. It’s a bar inspired by everything that relates to tea and its different styles all around the world and is a seriously interesting concept. Lastly, I’d recommend Darkside which is in the Rosewood hotel here in Hong Kong. The selection of spirits they have is beautiful and their team is one of the best around.”
Best Bartender In The World 2020 List
Three essential cocktails to try
“If If you come to Hong Kong you need to try the Earl Grey Caviar Martini from Quinary. It’s extremely technical but has very quickly become a classic here. I’d also suggest that you need to try one from The Old Man called the Moveable Feast. It’s almost like a clarified Bloody Mary but just totally delicious. Then lastly the Mandarin Negroni from The Wise King.”
Where to go and chat to the team
Best Bartender 2020
“I’d have to say The Pontiac. The bar has an amazing team and they’re all so full of energy, smiles and you can just feel the love emanating from the place.”
Where to go for late-night eats
“I always bring guests to the city to our hawker stands. My favourites are the fish balls and stinky tofu, but there’s an awesome one called Su Mei which people seem to love that sells authentic intestines. It’s not my taste exactly but people always want to try it. They’re all open until after midnight and show a great side to Hong Kong.”
For more information on Khan’s new charity Mezcal Mission and to buy tickets at the HK$250 fortnightly event where 100% of the proceeds go to charity, see here.
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