The 12th edition of the Diageo World Class Competition kicked off on Monday the 26th of April 2021: a platform with a vital brand purpose, making people care about what, where and how to drink.
The World Class Bartender of the Year rivalry unites the very best of the bartending fraternity worldwide and puts them through rounds of rigorous competition to ultimately win the crown of the world’s number one bartender. The best of the best will shake and stir as they compete for a chance to represent the SA at the Global Finals in Madrid.
Meet the Top 10 bartenders in South Africa and find out a bit more about them.!
Derrick Hartman
Tell us a bit about yourself?
I joined the SIP team in 2017 and have about 20 years of industry experience! I travelled for approx—eight years in the US, Europe and the Indian Ocean. I have a severe case of OCD which makes me great in the operational space and setting up bars for maximum efficiency, and let’s not mention the intense passion I have for classic cocktails and twisting them.
Why bartending?
In 1996, I saw two flair cocktail bartenders do their thing, and I immediately fell in love!
Who in the industry inspires you?
All the OG’s with a passion for bartending: International; Dale De Groff, Gaz Ragan, Salvatore Calabrese, Julie Reiner, David Wondrich, Local; Kurt Schlechter, Travis Khun, Owen O’Reilly
Why World Class? And what do you love about the competition?
There’s genuinely no other cocktail competition that gets close to World Class, that’s why! And I love how this competition challenges the bartender holistically in every way!
Which cocktail describes you best?
It would have to be between a Margarita because of the love I have for tequila; and the Negroni because I have a bittersweet personality.
If your cocktail was called the “World Class”, what would be in it?
World Class Ingredients ☺. The best Premium Spirits (Don Julio), the freshest Pineapple juice and probably Champagne !!!
What is a simple recipe that the readers/ followers can try at home?
A French 75!! Shake Tanqueray Gin, Elderflower Syrup and Fresh Lemon Juice, Strain Into a Chilled Champagne Flute and Top with your favourite local MCC, Garnish with a zest of Lemon and an Edible Flower!
Julian Short
Tell us a bit about yourself?
My name is Julian Short. I make drinks and bad decisions. I co-own a bar in Johannesburg, and it is everything I’ve ever wanted and more. My work humbles me and makes me very happy.
Why bartending?
Because I needed money, I finished school, then varsity worked many jobs, and nothing stuck. Bartending got under my skin like a scarab beetle searching for solace. I fell in love with every aspect, from guest interaction to the creativity and, of course, the wines, spirits and other ferments the industry has to offer.
Who in the industry inspires you?
Gareth Wainright – my mentor.Evert De Jong – my business partner.
Why World Class? And what do you love about the competition?
You can’t hide in WC. It pushes you, forces you to get out of your comfort zone and onto the stage. It also allows you to showcase your talents and interests.
Which cocktail describes you best?
You, I think it changes every day. Some days I’m a refreshing margarita. Other days I’m a grumpy Bloody Mary. Sometimes I’m as straightforward as an ice-cold Martini.
If your cocktail was called the “World Class”, what would be in it?
A little bit of courage, a lot of intuition, a good splash of creativity and a hearty helping of Don Julio.
What is a simple recipe that the readers/ followers can try at home?
Kiwi, do you love me? – 50ml Don Julio, 20ml honey water*, 25ml Chenin blanc, half a kiwi, pinch or two of salt. Place kiwi in a glass, muddle, then add honey water, Don Julio and Chenin blanc. Strain the entire mixture into another tumbler through a fine strainer, add ice and the pinch of salt, garnish with a slice of kiwi and enjoy!
Daniel Knodl
Tell us a bit about yourself?
A bit of myself, I am 23 years old, I have been bartending for five years. I am a superhero fanatic! I no longer work as a bartender but work in the industry developing RTD non-alcoholic bottled cocktails called Just Short.
Why bartending?
Bartending for me was an easy way to make money during my studies, but then developed into a passion and love for the bar/hospitality industry, sharing the love for spirits and cocktails and the love for people and mastering a skill.
Who in the industry inspires you?
The people that inspire me most are: Evert de Jong – His passion and love for the industry and his eagerness to try new flavours. Dino Batista – His Sophistication when it comes to developing serves for cocktails and his attention to detail when executing them.
Why World Class? And what do you love about the competition?
World Class for me was the ultimate way to showcase myself as a Bartender and Mixologist and prove myself as my mentors showcased themselves during their World Class competitions.
Which cocktail describes you best?
The cocktail that best describes me would be the Negroni, as it was the first cocktail I learned to make; its bitterness needs complexity to be appreciated.
If your cocktail was called the “World Class”, what would be in it?
If my cocktail were called ‘World Class”, it would contain: Bulleit Bourbon, Corona Vermouth, Roasted corn shrub, Smoked Marshmallow Fluff, Garnished with mini bowtie
What is a simple recipe that the readers/ followers can try at home?
Mango Daiquiri – 50ml Bulleit Bourbon, 30ml Yoghurt, 1x fresh mango, 25ml Fruit Juice, Ice. Add all ingredients to a blender and blend on high for 1 min. Garnish with Mint Bouquet.
Cassandra Eichhoff
Tell us a bit about yourself?
I’m originally from Namibia and am currently living my 11th year in South Africa. My profession is the Head Instructor & Director at the Cape Town European Bartender School, where most of my focus revolves around bartender education and mentorship. I’m a general enthusiast when it comes to all things drinks, people and bartending – each one brings out something good in me and allows me to give back to the community. I also love cats, chocolate and tequila.
Why bartending?
Bartending offers a variety of platforms for people to grow in. May it be within flavour, flair, design, and people. Whoever decides to go on a bartending journey truly learns a lot about themselves and their surrounding culture; this enables them to get a different perspective of life.
Who in the industry inspires you?
People, in general, inspired me to always lead by example – but there is one of them I am lucky enough to call my partner-in-crime. Owen always believes in me, even when I am at my worst.
Why World Class? And what do you love about the competition?
For someone who doesn’t actively work behind a bar regularly, World Class is a fantastic way to reconnect with bartending and push for growth in the field. As the cocktail world evolves, bartenders and such alike need to grow with it.
Which cocktail describes you best?
I’m a Margarita kind of girl – it’s classy and sassy – just like me.
If your cocktail was called the “World Class”, what would be in it?
It most definitely is a Don Julio based drink, with a good measure of danger, a shot of sweetness and mixed well together to quench your thirst.
What is a simple recipe that the readers/ followers can try at home?
Depending on the mood, you can’t go wrong with a quick Johnnie Walker Highball such as this little number: 50ml Johnnie Walker Black Label, 25ml Raspberry Cordial, Sparkling Water. Pour all ingredients into a highball glass filled with cubed ice. Please give it a quick stir and garnish with a squeeze of lime.
Joshua Van Den Bergh
Tell us a bit about yourself?
I am a strange bartender from Port Elizabeth, who can’t do small talk, and becomes fixated on things I find interesting, often overthinks anything and everything, no matter how small. These quirks are portrayed in everything I do, be it through the drinks I create or the art I produce. I take pride in my creations so that the people experiencing them can feel joy or excitement. I love to serve people in my own unique way. I am Joshua.
Why bartending?
I originally started in the hospitality industry as a waiter in a gap year after school. It was then that I got, for the first time to witness Bartenders ” behind the scenes”. The discussions around flavours and concepts that were extremely foreign to me also got me immensely interested. I just loved the showmanship and skill that these people have. – Fast Forward a couple of years, and I am in love with the industry! – I am now one of these bartenders creating my own experiences to enjoy and watch my customers enjoy! I now get to explore so many amazing spirits and turn them into a wonderfully balanced drink to either shock or soothe.
Who in the industry inspires you?
Many come to mind, but only one who truly stands out for me: Lendl Maarman. Lendl has been my inspiration in the art of cocktail making; not a day goes by that we are not talking about recipes, bar-related paraphernalia, or just debating the flavours of the world! Lendl is not only a close friend, but he is also my mentor, and I can genuinely say that my passion for flavours and beautiful drinks would not be quite so developed without Lendl’s input.
Why World Class? And what do you love about the competition?
Lendl encouraged me to enter World Class one evening after a night of debate and drinks at his home. I took his challenge in 2019 and joined the Johnny Walker Smoked challenge. I did not place in this competition and knew I needed to try again. – I can genuinely say that I am inspired by the footage of previous world-class competitions and aspire to have the knowledge and the skill that so many of my contemporaries worldwide have mastered. What I love about the World Class competition is its intensity, the amazing people you meet, from the contestants to the Judges, I love the challenge of pushing myself to reach the top, and I am in awe of the doors that have opened even up to this point. – World Class is a game changer!
Which cocktail describes you best?
Something intense and complex, with a naughty twist and definitely Tequila! Seriously though, anything with Tequila, whether it is simple with a bit of grapefruit or something more complex. – this probably describes me best because Tequila is a happy spirit; I really can’t choose one, so long as it has Tequila in it!
If your cocktail was called the “World Class”, what would be in it?
Tequila, something fruity, something bitter. A cocktail along the lines of a fruity Paloma.
What is a simple recipe that the readers/ followers can try at home?
50ml Tanqueray, No 10 50ml Pineapple juice, 10 ml Lemon Juice, 20ml Coconut Cream Shaken, poured over ice in a Collins Glass, topped with Peach lemonade. Garnish with fresh pineapple Slice and edible flowers.
Simphiwe Ndaba
Tell us a bit about yourself?
My name Is Simphiwe Ndaba. I like soccer even though I can’t play it, sometimes swimming or chilling with friends. I grew up in a small township called Naledi and then moved to Durban.
Why bartending?
I started as a Barista making Coffee until I met Dom Walsh, who made things easy for me by teaching me how things work behind the bar and how to make cocktails; that’s where the fun began. I even mixed hot chocolate and Oros at home just for fun.
Who in the industry inspires you?
Shaz and Bruce Dofling inspire me big time sometimes; I wish I had a big heart like them cause whenever I need help, or I am confused, they are always there to help.
Why World Class? And what do you love about the competition?
I didn’t know anything about World Class until Shaz Dofling introduced me. I like world-class because you learn a lot about cocktails, and Diageo teaches you about their brands while allowing us to make cocktails. We are given the opportunity to travel places that some of us never dreamed.
Which cocktail describes you best?
Bulleit Old Fashioned.
If your cocktail was called the “World Class”, what would be in it?
50mls Built bourbon whiskey, lemon juice, Oros, Ocra, Soda
What is a simple recipe that the readers/ followers can try at home?
I like Bulleit bourbon whiskey. It is nice and sweet, so they do not have to worry a lot. It’s going to be: Bulleit bourbon whiskey, Oros, top up with Soda.
Oscar Bhengu
Tell us a bit about yourself?
My name is Oscar Bhengu; I am a bartender at Marble and SloJo. I am a massive sports fan, and the primary sport being cricket. If I’m not behind the bar, I’m on the cricket field casually baking in the sun.
Why bartending?
Bartending for me started as a part-time job while I was studying in 2013, and honestly, I needed money to spend on Thursdays, on Students nights. But as time went on and I dug deeper into the industry, I truly realized where my passion was. I enjoy talking to people and making them a drink with my 200% investment; even if I’m pouring a beer, I will pour the day out of that beer.
Who in the industry inspires you?
My inspiration in the industry and my mentor is George Hunter. His passion, incredible work ethic and the time he has invested in the industry are incredible. He has also helped me realize my own skills and helped push my confidence to new heights.
Why World Class? And what do you love about the competition?
For me, World-class is the ultimate test of the modern-day bartender. It’s also a competition that opens bartenders to new experiences within the industry. It’s a competition that has definitely helped me grow as a bartender.
Which cocktail describes you best?
Definitely a Negroni.
If your cocktail was called the “World Class”, what would be in it?
My World Class Cocktail would have, Tanq 10, Chamomile and buchu tincture, Simple Syrup, Citric acid, and Topped with Smoked Grapefruit Soda.
What is a simple recipe that the readers/ followers can try at home?
A lovely easy recipe to make would be 50 ml Ketel One Vodka, 25 ml strawberry & Rooibos Syrup, 25 ml Lemon Juice, top with Soda Water. For Strawberry and Rooibos, cook strawberries with 1 cup sugar and cup water for 5 minutes, then add a rooibos teabag for 5 minutes. After 5 minutes, remove a tag, allow it to cool.
Jody Rahme
Tell us a bit about yourself?
My name is Jody Rahme, currently residing in Cape Town. During the week, I freelance, consult, and on weekends you’ll find me behind the bar at Fable. My passions outside of the liquor industry include photography and music production.
Why bartending?
That’s a difficult one to answer; if you’ve ever been through a manic shift, you’ll understand. The heat of service is slightly addictive, being pushed to the limit, sending out drinks, interacting with people and the heightened emotions of the bartenders vs waiters. A more definitive reason is that I love exploring flavours, creating new experiences, and sharing my passions with others. It’s an industry where we get to use our hearts and our hands.
Who in the industry inspires you?
Everyone who makes this a career is an inspiration to me. There is such a massive amount of dedication to make this your everyday life. It’s demanding on the body and mind; those who continue to push themselves are forever inspiring.
Why World Class? And what do you love about the competition?
World Class is hands down the most significant and best-bartending competition; it’s like the Olympics for us.
The biggest attraction for me is the community. I’ve been fortunate enough to meet such amazing people from all over the world. People I knew about through social media turned into people I call friends; my network grows more and more every year, and a lot of it has to do with being a part of the World Class community. I also love the pressure the comp puts an individual under; it can be soul-destroying but satisfying at the same time.
Which cocktail describes you best?
It would have to be the Old Fashioned; it’s the cocktail I have the most respect for, and it’s no secret that I have an obsession with Bulleit Bourbon, which makes the best Old Fashioned.
If your cocktail was called the “World Class”, what would be in it?
Bulleit Bourbon, Pineapple, Vermouth, Cinnamon & Peychaud Bitters
What is a simple recipe that the readers/ followers can try at home?
50ml Bulleit Bourbon, 40ml Fresh Pineapple Juice, 25ml Fresh Lemon Juice, 20ml Honey (Simple Syrup will suffice for Vegans). Add all ingredients to a cocktail shaker or mason jar, fill with ice, shake well for about 15 seconds and strain into a tumbler filled with ice cubes.
Brent Perremore
Tell us a bit about yourself?
My name is Brent and, I am known in the industry as The Rabbit. I’ve been bartending for over 25yrs in London, Johannesburg and Cape Town. I have a wonderful wife and 3 yr old son.
Why bartending?
Because it’s social and a great creative outlet for me.
Who in the industry inspires you?
There’s too many to mention, but I get most of my inspiration from the Japanese style of bartending.
Why World Class? And what do you love about the competition?
Because it’s by far one of the most coveted awards in cocktail bartending. I love how it pushes us to our limits in a variety of skills.
Which cocktail describes you best?
An Old Fashioned, because I’m an old dog in this game. I like simplicity but with bold flavours.
If your cocktail was called the “World Class”, what would be in it?
Gin based cocktail because it’s taken the world by storm a second time around.
What is a simple recipe that the readers/ followers can try at home?
Old Fashioned – 50ml Bulliet Bourbon, Bar Spoon of maple Syrup, 3 Dashes Angostura Bitters & 3 Dashes Orange Bitters. Stir well with ice in a tumbler and garnish with orange zest.
Gareth Wainwright
Gareth began his hospitality career in late 2000, starting at the Blues Room, a live music venue in Sandton, to sustain himself as he had studied music at the National School of the Arts and careers in the music industry hard to come by. Later he worked at various pubs and nightclubs, but it wasn’t until 2004 that he had gotten his first real cocktail experience at Salvatore’s Restaurant, deep in the West Rand of Johannesburg. From 2018 to 2020, he was the beverage director of The Little Fox in the Joburg CBD whilst still consulting various other brands and outlets.
