Angostura’s taking an in-depth look at the rise of some of SA’s top bartenders – where they’ve come from, where they are now and what it takes to make it in the cocktail industry.

This month we quiz cocktail ace, Kurt Schlechter. Here’s a brief introduction to his amazing career in the business…

Kurt is an award-winning bartender and drinks consultant, a Worlds Best 50 Bars judge and International Chair of the prestigious Tales of the Cocktails Spirited Awards. He travels the world consulting on drink creations for some of the globes top bars as well as owning his own, Cause Effect Cocktail Kitchen and Brandy Bar in Cape Town.

Kurt has completed his whisky masters in Scotland and the South African Van Ryn’s advanced brandy course. After winning the Olmeca International Margarita Championships he also travelled to Mexico several times to study Agave spirits.

As founder and director of education for Bars Stars Academy (operating in over ten countries), Kurt’s motto is never stop learning and never stop teaching.

Throughout his career in the bartending profession Kurt has realised a number of noteworthy dreams, including:

# Author of the South African Cocktail and Shooter Guide

# Creator of the KWV Brandy Reimagined cocktail competition

#2 Angostura Global Cocktail Challenge winner 2011

# Angostura Global Cocktail Challenge National and Africa & Middle East Regional 2018 MC and judge

# Two-time South African Cocktail Champion 2009 & 2014

# Olmeca International Margarita Champion 2010

#1 FHM SA brandy cocktail winner 2012

# Bronze Medal at the International Bartenders Championship (IBA) 2014

Let’s begin.

Kurt, how did you come to enter the cocktail industry and make such a name for yourself?

I started making cocktails at eighteen when I joined the Navy.

I’m hugely passionate about the industry and I believe that we should never stop learning and never stop teaching, so I’ve had a pretty fulfilling career.

What are you up to now?

Where to start? My most significant project at the moment is opening Cause Effect Cocktail Kitchen and Brandy Bar 2.0 at the V&A Waterfront. It’s exciting stuff.

Have you had any mentors along the way?

Absolutely.

I regard Douglas Ankrah and Jamie Terrell from LAB Bar on the London bar scene my biggest inspiration.

What are some of the biggest lessons they taught you?

That creativity comes from every aspect of your life – from the most inspirational events, to the simplest everyday acts and the norms you may take for granted.

Creativity is growth – again, never stop learning and never stop teaching.

With a hugely successful career in the trade, do you have any advice for rookie bartenders?

Start at the beginning – learn the vintage cocktails first!

We find out from Kurt if he’s a lover of bitters…

Every bartender worth his salt knows Angostura aromatic bitters.

“Angostura remains a key ingredient behind the world’s top bars by investing in and supporting the new generation of drinks professionals, endlessly excited about what the future has in store for this spirited industry.”

Kurt, what was your first encounter with the legendary Angostura aromatic bitters?

I spent an entire night making pink gin cocktails.

Complete the sentence: My extra dash would be…

in a bowl of ice-cream.

Want to try getting innovative with aromatic bitters? Try this delicious cuppa created by Kurt.

Coffee Angostura Flip

Ingredients:

• 25ml Espresso 
• 10ml Sweet sherry
• 10ml Demerara sugar 
• 10ml ANGOSTURA® aromatic bitters
• 1 whole egg 

Instructions:

Add all ingredients together in a shaker, shake hard and strain into a whiskey glass over ice. Garnish with grated nutmeg.

Cheers!