There are a lot of cool things I get to see and events that I get to attend doing photography for a magazine that most people don’t even know are happening in their city. Last weekend on a chilly Sunday night in Milwaukee at a popular bar called Distil a small group of people gathered. The air was electric with the nervous energy of those who were primed to compete. Eleven bartenders were set to mix it up and find out who had the tastiest drink.
Cocktails. That’s what it was all about. I’m not talking about Screwdrivers, Jager bombs, or rum cokes. I’m talking about drinks put together with great care, ingredients each chosen to serve a specific purpose, each selected to bring out a certain flavor, to accent different notes at certain times.
Putting these pieces of art together was once thought to be a dying craft but from what I’ve been seeing and hearing the opposite is now true. Then again I might be biased since I help run a magazine focused on beer, wine, spirits, restaurants and bars…
Six minutes. That’s all the time they had to put together four of whatever they had invented. Of course they had a bit of prep time and could make their drink garnish ahead of time but when it got down to it that wasn’t the deciding factor.
Looks of concentration akin to that of an artist painting a masterpiece was carved into each of their faces as the clock ticked away.
Measure, mix, pour, garnish. Down the line of four glasses they went. Focused to a diamond edge and unaware of anything but what was set before them.
“Time!” the Don Q rep who was administering the competition yelled.
A collective breath was released from everyone.
Then the next group lined up behind the bar with glasses at the ready and the whole thing began again.
Don’t get me wrong or misunderstand when I talk about cocktails making as an art. Cocktails aren’t actually that hard to make. Like a meal they just require a certain amount of preparation and a willingness to do a little more than just pour and drink. Books abound with fantastic and easy to make concoctions. In fact we are in the process of making a book ourselves. More on that another time.
At the end of the night after the judges had deliberated for a good long time two bartenders outshone the others, one winner for each category. For the fruit forward (where a fruit flavor is the main element) Daniel Dufek came out on top. For the home made ingredient it was Mathias Simonis.
It had been a long hard night for us all, both supporters and competitors. For many of the bartenders there the night had just begun and they quickly exited to head to work after the dust had settled. The rest of us settled back for a few cocktails and a bit of schmoozing.
If you are interested in becoming a member of the Bartenders Guild and participating in competitions like this in Milwaukee contact Mathias Simonis at mate_bbb@hotmail.com. Thank you to Distil bar for hosting and Don Q for putting on the competition.
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