This year, Angostura’s That Extra Dash series is taking an in-depth look at the rise of some of SA’s top bartenders and what lessons they’ve learnt along the way from who.
This month we speak to one, Leighton Rathbone – bartender at Orphanage Cocktail Emporium in Cape Town and Angostura Global Cocktail Challenge 2020 hopeful.
Let’s get started…
Leighton, how did you get started in the industry?
I started working in bars to pay for my student fees. Once I graduated from my graphic design course, I realised I enjoyed the hospitality industry far more and threw myself into it full-time. That was in 2014.
And what are you up to now?
Getting ready for summer, but not my body, my bar! She must be perfect for when the masses come.
What would you say are some of the most prized moments of your career?
Placing in the top ten national finalists at Diageo World Class 2019, top seven national finalists for Campari Academy 2018 and third place in the Monin Cup 2018.
Is there anyone in the industry that has been a mentor to you?
I’ve been lucky to call a few of people mentors in my time, but the one that really stands out is Ray Endean.
So, what are some of the biggest lessons he’s taught you?
Speed behind the bar, using your time smartly and not accepting excuses for perfection.
Having been in the industry for a while now, what would be your advice to a rookie bartender?
Be passionate, keep an open mind (nobody likes a snob) and get involved, you get out what you put in.
Can you complete the sentence: My extra dash would be…?
Angostura Orange Bitters (We miss you!)
Too true! Every bartender worth his salt knows Angostura 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.”
What was your first encounter with bitters?
Learning to make a Rock Shandy – that was the only thing bitters was for in bars when I started working). Looking back, I realise I was instructed to put way too little in!
I didn’t even know other bitters were a thing until a few years ago. I always thought those small bottles at the bottle store tills were Angostura knock offs.
Tell us, which is your absolute favourite bittered cocktail?
A Rock Shandy. Sometimes it’s better than a beer as a thirst quencher… and people don’t frown when you put ice in it.
You’ve entered the Angostura Cocktail Challenge 2020 with two original cocktails using ingredients not yet available in South Africa.
How did you find playing around with the House of Angostura’s exclusive range of Rums and Amaro for AGCC 2020?
I found the rums very smooth and well rounded, great for sipping on the rocks. My favourite is the 7-year old.
My rum cocktail entry is called ‘Trinidad breeze’ and consisted of Angostura Rum 5yr, fresh lime juice, cranberry juice, fresh ruby grapefruit juice and roast red pepper syrup; garnished with Angostura aromatic bitters soaked Vietnamese coriander leaves and grapefruit zest.
I’m not used to playing with an Amaro as the main star of a cocktail, so a pleasant surprise was one of my entries to the Angostura Global Cocktail Challenge: ‘Amaro Siesta’ – a mix of Amaro di Angostura, cold brew espresso and pink and black pepper syrup, garnished with Angostura aromatic bitters drenched lime leaves.
Salut!
