The World Class South Africa 2012 National Final consisted of a day filled with tasks that the contenders had to complete and showcase at an event held at 15 on Orange in Cape Town last week, in a competition that pits South Africa's top bartenders against one another for a shot at the title of the master bartender.
Perremore created a Cîroc vodka called 'Cheese and vine' and Johnnie Walker whisky called 'Midas Touch of Kilmarnock' that he represented to the judges on the evening.
The Global World Class Program is the trailblazer of fine drinking, which aims to raise the craft of the bartender. Its goals are to highlight the knowledge and skills required to create the finest drinking experiences in the world's best bars and for consumers, over the age of 18.
South Africa has been included into the program to create a desire for luxury fine drinking experiences and build credibility as one of the world's pre-eminent luxury mixology forums. World Class has been hosting regional mixology finals throughout the country to find the ultimate liquid culinary chefs - mixologists.
Perremore will be representing South African Mixologists at this year's Global World Class Final to compete against (40+) contenders from around the globe at the World Class Global Final in Rio de Janeiro, Brazil 8 - 12 July, 2012. The importance that this platform brings to South Africa and Africa is that it allows the craft of African bartenders to emerge and position themselves as leaders of fine drinking to the world.
Launched in 2009, over 10 000 bartenders have been inspired and educated in the craft of mixology using some of the finest spirits. This new generation of mixologists - each competing for the highest accolade in the bartending industry: World Class Bartender of the Year - are elevating fine drinking experiences and bringing them to consumers in the best bars around the world.
Midas Touch of Kilmarnock
37.5 ml Johnny Walker Gold
12.5 ml caramel syrup
25 ml still water
Zest of lemon
4 mint leaves
Technique: The mint leaves were tapped to release the flavours, stirred together with the rest of the ingredients and served straight up in a martini glass with a pear leaf garnish, accompanied by chocolate truffles.
Cheese and vine
37.5 ml Ciroc Vodka
25 ml Organic dessert wine
1 bar spoon of creamed brie cheese
10 ml sugar
Technique: Ingredients were shaken and strained over rocks and topped with a gooseberry mousse and garnished with a mint sprig and goose berry flower, served in a tumbler glass.
