PURR
Flair for bartending and alcoholic drinks
The Tesda scholars for bartending during
the Flair Exhibition in Amigo Plaza Mall.
The Tesda (Technical Education Skills Development Authority) scholars for bartending, held Flair Exhibition, a bartending and mixing exhibition at Amigo Plaza Mall recently.
A variety of mixes were presented. They were Straight Shot, High Ball Drinks, Tall Glass Drinks, Shaken Drinks, Stirred Drinks, Blended Drinks, Built Drinks, Layered and Muddling. These were exhibited by Ravel Yves Dionio, Rosielyn Latoga, John Halaghay, Rhea Penaflor, Dean, Jun Gem Minerva, Carl Vincent Carado, Ronnel Alvarez and Jan Robert Nobleza.
Joemark Hitiayon, Ryan Javier, Bhenz Lopez, Roy Jason Maulit and Shundale Abello showed how well they can mix drinks and juggle bottles alternately. They are no strangers to this skill, being winners in previous competitions. Ian Robert Nobleza was the champion in the Skills Olympics in 2007 and champion in the First Iloilo Dinagyang Bartending Cup. Jomarie Hitiayon was the first runner-up in the Skills Olympics 2007 and second runner-up in the Skills Olympics 2009. Roy Jason Maulit is the most outstanding HRM skilled graduate of St. Therese MTCC and a silver medalist in the National Flairtending Competition in Manila. Abello was the champion in the Alcoholic Nite held in Dingle, Iloilo and the second runner-up in the Skills Olympics 2007. Bhenz Lopez is a graduate of the Ladderized Hotel and Restaurant Management course of Colegio Sagrado Corazon de Jesus.
Before ending this column, here are some drink recipes from Bartending.com that you can try at home.
BLACK RUSSIAN: 1 1/4 oz Vodka, 3/4 oz Coffee liqueur. In a old-fashioned glass, combine ingredients. Serves one.
KAMIKAZE: 1 oz Vodka, 1 oz Lime Juice, 1 oz Triple sec. Shake all ingredients well. Strain into a rock glass. Serves one.
B-54. 1/2 oz Kahlua, 1/4 oz Light Crème de Cacao and 1/4 oz Amaretto. Float each of the ingredients using a bar spoon. Serves one.
SALTY DOG. 2 oz vodka, 2 oz unsweetened grapefruit juice, 2 oz sugar and 2 oz salt, mixed, 2 oz lime wedge. Moisten the rim of a zombie or high ball glass by running the lime wedge around it, then dip rim into the sugar/salt. Combine remaining ingredients. Garnish with a lime wedge. Serves one.