Cork bartender secures top international honour

Cork bartender secures top international honour
Irish Bartender of the Year, Carl D’Alton, placed as the 3rd best bartender in Europe, and ranked 12th in the world at the Diageo World Class Global Final in Berlin earlier this week.

A Cork barman took on competition from more than 10,000 entrants from across the globe to earn himself a place in the top dozen bartenders in the world.

Carl D’Alton from Cask on MacCurtain Street had already been named as Irish Bartender of the Year earlier this year but picked up further accolades in Berlin this week. He was placed as the third best bartender in Europe and ranked 12th in the world at the Diageo World Class Global Final.

Carl competed head-to-head against 55 of the world’s best bartenders in a series of complex challenges over the four-day final.

“I have had the most incredible journey with World Class this year,” Carl said. “I was honoured to represent Ireland and to be judged by some of the most iconic names in the industry.

“I’m excited to bring back everything I learnt in Berlin, to Cork, and continue this journey.” 

Carl impressed judges through his unique style of crafting cocktails with locally foraged Irish ingredients.

“The most exciting part was the Johnnie Walker challenge, where we were tasked with creating a long serve, using ingredients from our home country,” he said. “I chose tropical flavours from Ireland including wild pineapple weed and Irish Blackcurrant leaf.

His national title made it two in a row for the MacCurtain Street cocktail and tapas bar. Carl’s colleague and mentor, Andy Ferreira, was the 2017 Irish Bartender of the Year.

Carl's recipe for his Johnnie Walker Rebel High Ball 

Ingredients:

50ml Johnnie Walker Black Label 

100ml Blackcurrant leaf and pineapple weed soda 

To make the soda:

Start by making a syrup. Add water, five blackcurrant leaves and 50g pineapple weed to a saucepan. Bring to a low boil, and remove from the heat. Add fructose sugar to sweeten the syrup – this lifts the fruity notes from the ingredients. Dilute with water and carbonate it (using a soda stream at home).

Method:

Pour the whiskey over ice into a tall glass. Top with the blackcurrant leaf and pineapple weed soda.

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