World Class Drinks @ GRID Bar, Cologne
We keep it short today, a small but fine bar takeover by the three GSA (Germany/Switzerland/Austria) winners of last year's 2022 World Class should take place on February 28th, in the fantastic GRID Bar. Quite exciting and it took place indeed, but unfortunately without number 3 in the planned bunch. Too bad, I would have liked to try a drink with mozarella.
But Michael Scheffler from the Widder Bar in Zurich, as well as Oliver Schmidt from the GRID Bar (when winning the German World Class still from the Barock Bar in Regensburg), should more than make up for this.
By the way, a nice interview with all three GSA winners can be read here directly at DIAGEOs Bar Academy, known organizer of the annual World Class, probably one of the two most famous bartending tournaments, with the Bacardi Legacy.
It should also be noted as a particularly good idea to host the small event on a tuesday. Less crowded by the casual weekend crowd, it is easier to communicate with the bartenders behind the counter on days like this, matching the relaxed and fun atmosphere of the evening.
Por Amor:
| Don Julio Blanco
| Lime
| Cardamom
Fantastic drink from Oliver Schmidt. But we have to talk briefly about listing the contents or flavours of a drink... Although that would also be worth a whole separate article, which will certainly happen. But if you read these ingredients, you could fall half asleep as a barfly. Yes well, it will probably be some type of a Tequila Sour (be it more Daiquiri or Margarita) with cardamom, 2005 just called and wants its drinks back. But because this is the Worldclass, of course, it is still ordered without a second thought, followed by myself looking puzzled after the first sip and asking Oliver what's going on here. A cordial with lime leaves and cardamom is the magic base, only a touch (not more than a barspoon) clarified lime juice is present, one notices virtually zero acidity in the drink itself. It reminds you more of a super smooth and slightly sweet Tequila Martini. Additionally a peppermint essence (important, no "normal" mint) made with the rotovap, which is used only for aromatizing the glass (and was kindly sprayed on my arm as a perfume).
Extremely aromatic, complex, yet incredibly round in a way that almost reminds me of a Milk Punch. Fascinatingly, I could have sworn there was Williams pear in the drink, even if it was just a barspoon, but nope. This fact shows one the spectrum of tequila, which can include these green notes with hints of lighter fruits. Although it is probably the combination of this already smooth tequila with sweetened, subtle lime and green notes here as a whole, that leads to the association with pears.
Walnut Walker:
| Johnnie Walker Black Label
| Walnut
| Sage
Again, a misconception on my part. But who can blame me, slightly foggy drink, walnut, whiskey, ergo I immediately thought of a classic fatwash. But Michael Scheffler has actually used sous vide and fused walnut and sage at the same time with the whiskey with the technique. In addition a few bitters, more wasn't needed for this drink. A quite nice walnut & whiskey cocktail, which - perhaps also because of the technique used - does not have this overly sweet & fatty note, but a more authentic walnut from the slightly candied & fullbodied beginning, to the bitter, pithy end (which harmonizes very well with the malt and subtle smoke of the Black Label). The sage stays rather subtly in the background, giving a slightly herbaceous and bitter side note and a touch of freshness.
After Michael talked me into visiting Zurich for a bartour, including his Widder Bar, because allegedly despite Swiss prices the Air BnB is oh so cheap (still needs to be checked for truthfulness), Oliver was quite happy to hear that his drink is slightly ahead in the duel, at least concerning my taste. Looking forward to the next event in the GRID Bar, I'm sure there will be plenty ahead.
