The Indian edition of the Monkey Shoulder Ultimate Bartender Championship 2019 took place on June 19 and 20 at the Savoy at the green, lush South Indian hill station of Ooty in Tamil Nadu. The cool, mildly rainy weather brought out the magic of the two days where spirits flowed and bartenders from around the country put their skills to test.
The 19th century hotel with its many rooms and enclosures provided a setting that seemed surreal, for the championships, to say the least. On the one hand was a hotel where kings and queens from the British era would be put up, and on the other, more than 150 years later, a group of 20 ambitious bartenders were busying themselves behind the bar, trying to win the coveted title of best in the business.
After two days of rigorous camp site-like training, the competition was won by New Delhi’s Sahil Negi, from the Perch Wine and Coffee Bar. Having scored a perfect ten in sessions like the pouring session, where one had to prove one’s credentials as a master mixologist by pouring the precise amount of alcohol into a glass – not going wrong even by a fraction – Negi demonstrated how Delhi was giving cities like Mumbai and Bengaluru a run for their money.
Quiz round |
Delhi clearly seemed like the flavour of the season, since Abhishek Chawla of Accor Hotels, also from the capital city, came in third. The other city that came out tops was Pune, as Yash Shinde from Paasha at Pune’s JW Marriott took away the second prize in the competition. Said Negi, the day after the competition as he savoured his victory at the hotel’s coffee shop, “Monkey Shoulder’s Ultimate Bartender Championship is quite different from other bartending competitions.
The two days we have been here — a lot of madness and craziness has unfolded. It has been a lot of fun. I participated last year but didn’t make it. I’m really not that good at nosing (where bartenders guess liquor names and brands based on whiffs of it from mugs).
I performed fairly in the quiz round (where the bartenders were asked general knowledge bartending and hospitality related questions). I did well in the pouring round and I believe a barman must always use a jigger (the hour-glass shaped measuring tool used at bars) while making cocktails and implementing recipes.”
The two day event which ended in the competition, where chosen bartenders who had competed in regional rounds from diverse states around the country attended, was planned to make contenders feel as involved as possible.
Round at Ultimate Bartender Championship Finale in Ooty |
On day one, they participated in fun outdoor activities to build team spirit such as sack races and trust games where teams were meant to carry their participants individually between them. They were even tasked with racing each other through a bounce house where they struggled to cross a spongy house — all of which brought out the spirit of competition — which they would use in the war room that was the hotel’s bar the next day.
Later in the day, Joe Petch, Monkey Shoulder’s Global Brand Ambassador and Jay Gray, the whiskey brand’s South East Asian Brand Ambassador spoke about how sustainability is a trend world-wide, and how bartending and hospitality aren’t removed from the trend. At a conference with bartenders the two brand ambassadors spoke about how sustainability at bars begins with small steps, such as the use of paper straws and banana leaf coasters instead of the common cork and cardboard coasters.
Such measures prove that the world of bartending would not like to be left behind and would like to adopt a more progressive outlook, not only because a bar wants to be seen as an ‘it’ bar, but also because it is the bartender’s responsibility to round up all that he thinks he can use again (without compromising on hygiene of course).
The session’s goal was to drive home the point that a bar is not just synonymous with partying and carefree good times but also for taking steps to protect the environment which provides it with ingredients for fabulous cocktails. Petch spoke about the brand Discarded — a variety of sweet cascara vermouth which is made from discarded fruit called cascara, when coffee producers finish extracting coffee beans from their berries.
Top 3 scorers from the Finale with Monkey SHoulder India Brand ambassador- Pankaj Balachandran |
The sweet vermouth adds luscious texture to classic whiskey cocktails like Boulevardier and Manhattan, changing how they feel with every sip. The point Petch tried to make at the conference, was that sustainability can be found anywhere if one wants to. In fruits, in berries, during the production process of liquor and liqueur and within the subtext of all those practices that have become routine for a bar manager running a bar.
Another example of how discarded leftovers get a new lease of life is Russian wine. At the conference, speakers referred to how bread crusts can be fermented to produce vodka – also known popularly as Russian bread wine. Hence, bartenders can significantly contribute to extending the life of all that they use to make those scintillating and mild-mannered cocktails which are crafted to provide comfort and refreshment both in a glass.
Said Petch about the competition and Monkey Shoulder’s attempt at helping put India on the map when it comes to serving and realising the perfect cocktail at the perfect bar, “This is a great place to meet, discuss work and network for the bartenders here. It’s a great opportunity to establish a bartending community. The winner of this finale no longer has to compete but goes to London to expand his network and meet people from the fraternity of bartenders from all over the world. Everyone is an equal.
Arti from Bengaluru |
It’s not always fair to make bartenders from across the world compete, because every country is at a different level of competency in terms of bar skills and abilities in serving up drinks and bar management. This championship has been recognising bartenders from across the globe for over half a decade. A bartender’s skill set has to continuously evolve and this is exactly what the championship relays in its fourth edition in India, this year.”
The group of finalists were also treated to experience the culture of the local people, as they sat down to relish a meal inspired by the cuisine of the tribes from the surrounding Nilgiri Hills. The native tribes-people are also known as the Badaga tribes. The meal which was served course by course was a selection of vegetables, spices, rice and dessert all served on a banana leaf.
Every dish maintained the purity and simplicity of the indigenous cuisine and gave bartenders an experience of how a basic meal tastes like, minus the frills and fancies that modern restaurants employ today. As they ate, all were entertained by the tribesmen with an elegant dance performance which infused the atmosphere with a burst of energy and enthusiasm.
