Bacardi U Mix 2014-2015 ...a Legacy on it's own.

Last February 21,2015, Pinoytender Management Consultancy in cooperation with Bacardi-Martini Philippines staged the Bacardi U-Mix Bartending Challenge ,a bartending competition for students that focuses on the “talking bartender” and the search for that ultimate cocktail. This is the culminating activity of the advocacy program of Bacardi Philippines, the Bacardi University for students which is now on its 2^nd year.

The competition was held at en Route Distillery Tomas Morato in Quezon City. The venue itself gave its attendees a feel of what Bacardi is all about. A bottomless Cuba Libre bar with stunning models, Cuban songs filling the area, wood planks and barrels which takes us back to the country where the best international rum was founded. 

The program started with the opening remarks given by the organizer of the event and proprietor of Pinoytender and Philippine Bartending.com Mr. Richie Cruz. As he puts it, “This is the first competition in the country to adapt this format for students (the talking bartender) because we want to develop the future players of the beverage industry in how they express themselves while making a drink. Our goal is to produce bartenders that can compete in international competitions and be future ambassadors of our brand.  A bartender takes pride in the drinks he makes, a cocktail is a whole story on its own. We always invest in the youth and believe that one day we will achieve our road to LEGACY.

In order to know who is best for this year, 5 distinguished panel of judges were invited and these included:

Mitos Semana – Champion Bacardi U-Mix 2013-2014

Jericson Co – Partner in Curator and Edsa Beverage Group

Rian Asiddao – Bartender of Long Bar in Raffles Makati

Jerry Miranda – Head Bartender Prive Luxury Club

Adrian Gearing – Training Director of Holland America

The mechanics of this competition is to make a cocktail in 5 minutes. But the twist is that they have to talk and explain what they are doing in English.

Criteria for judging:

Name                                                                                                  10

Technical Skills and presentation                                                       10

Appearance                                                                                         10       

Aroma, balance flavours and character appeal                                   40

Ingenuity and innovation                                                                    10

Inspiration and story behind the recipe                                               10

Product knowledge                                                                               5

Promotional Plan                                                                                  5

TOTAL                                                                                                 100

Deductions would include over time if the drink yield is appropriate

After the competition all of the participants were asked to sit down with the judges and had a debriefing of how they performed. As one judge said, “ You are all winners the fact that you are here in this competition. Never stop honing your craft and expose yourselves in the world of cocktails.”

Bacardi U Mix 2014-2015 Official Scores
Ansherina                    Vicente Umali                          56.2
Tropical Sensation      Joseph Tibayan                        62.6
Cucuban Delight         Joshua Parcero                         68.6
Pristine                        Ansherina Bautista                     57
Rogue                          Ralph Romasanta                       44.8
Burst                            Jhon Parraba                             73.6 3^rd University of Santo Tomas
Facundo’s Special        Venian Duque                      72.6 4^th Manila Tytana College
Storge                          Charmaine Dela Paz   74.4 1^st   Lyceum of the Philippines University Manila
The Summer Class      Rizele Camille Trinidad             68.8
Cocorumba                 Emervin Torlao              73.8 2^nd Lyceum of the Philippines University Manila
The heart of Flamel    John Caballes               71.4

Best in Cocktail John Anthony P. Caballes Lyceum of the Philippines University Manila

1^st P5,000 trophy,medal.certificate, gift packs from Bacardi and World Class Concepts

2^nd P3,000 trophy,medal.certificate, gift packs from Bacardi and World Class Concepts

3^rd P2,000 trophy,medal.certificate, gift packs from Bacardi and World Class Concepts

Best in Cocktail

P2,000 trophy,medal.certificate, gift packs from Bacardi and World Class Concepts

Schools that participated include: Lyceum of the Philippines University Manila, University of Santo Tomas, Manila Tytana College and St. Paul University of Quezon City.

Official Media Sponsors of this event are: When in Manila.com and Hospitality News Philippines.

This is indeed another historical event for Philippine Bartending in the aspect of Mixology.

Kudos to Ito Zamora and Bobby Campos of Bacardi Philippines for making this event a reality.

Let us see where the road will take us.

Philippine Beverage Congress PART 2 feat. TOMEK MALEK

Tomek Malek with host Richie Cruz

HISTORY unfolded once again in Philippine soil in the Bartending industry. After it’s successful launch  last year courtesy of Mr. Tom Dyer and our other guest speakers and performers, Pinoytender Management Consultancy now followed it up this time with the reigning #1 flairbartender in the WFA standings TOMEK MALEK from Warsaw Poland.

Liquid Concepts and Flair Republic were the producers of this event supported by Philippine Bartending.com and Flair Factory.

Tomek in his lecture portion

Held last March 3, 2013 at Padi’s Point in Araneta Center Cubao, Quezon City, PBC 2 was a huge success having been attended by bar practitioners, Hotel and Restaurant Management students, teachers and administrators, and enthusiasts.

This event was hosted by Richie Cruz, proprietor of www.philippinebartending.com. It started of with inspirational messages from Larry Guevara (Flair Republic/Liquid Concepts), multi awarded Filipino flairbartender Ram Ong, and Mastah UAE headed by Mr. Russel Sanchez. Guest performers included the current winners of the prestigious flairtending competition in the country Philippine Flair Open 2012 which is WFA recognized. This included Joseph Apostol, Darwin Deguzman, and Shallum Recto.

Photo ops with Flair Republic Team and Patricia

This event had Tomek Malek explaining the value of “Flair” in Bartending, he introduced the WFA (World Flair Association) and the WFA Gradings and pointers in joining competitions.

He topped it off with an eight minute routine which showcased different combinations, stalls, bumps, baskets, snatches, shadow passes, knee bumps, arm rolls and capped off with an accordion pour and a flaming routine.

Shallum Recto

After the event, TOMEK got a chance to meet and greet his fans by having his picture taken with them and signing autographs.The following day, TOMEK had a 2 day master class where he had students also from Hongkong Flair Iron Team which are Ken Lam and Tsunamikip Tsang. Here they were taught some basic to difficult moves as well as different combinations and techniques which they can apply in their own routine.

Joseph Apostol

It is definitely “More Fun in the Philippines!” in Philippine Bartending.Special thanks to Monin, Coca- cola , Haranah Tours and Padi’s Point, Erwin Ceniza of Mastah UAE and Navin of Ocean Glassware.

Darwin de Guzman

For more information about our competitions and events please check our website:www.philippinebartending.com

Who do you want to be the next guest for the Philippine Beverage Congress Part 3? But before you answer the question, make sure you will save up and attend since it’s not easy staging an event such as this one. Otherwise, go to the grocery, buy some beers and chips, turn on your computer and go to you tube and enjoy watching the whole day .

Cellar Dwellers/BAR 68 "5 day Beverage Workshop"

Cellar Dwellers, an umbrella company of Source Asia Business Inc.is now accepting students for their 5 day Beverage Workshop. Learn the basics of Cocktails, Coffee, and Wine with a touch of international cruiseline expertise.Our credible instructors include Mr. Rey M. Navoa, a renowned beverage manager of the high seas.This workshop is inclusive of 3 certificates, free lunch, plus all the ingredients to be used in this course. For inquiries please contact Source Asia at 4210998 and look for Ms. Trixie Gatbonton. Take advantage of this opportunity for a potential rewarding career in the cruiseline profession.

Happiness at World Trade Center

From May 16-19, 2012, we will bring "happiness" once again at the World Trade Center and participate in the Pure Gold/ Aling Puring's event. Try our "newest" mocktail creations at the Coca-Cola booth as well as witness our flairtenders perform to the tune of Coca-Cola's newest theme song "TULOY"performed by Gary Valenciano, Sarah Geronimo and Someday dream.pictures here

U FLAIR ! September 2011

The Ultimate Bartending Competition in 2011

During the early 90’s until early 20^th century, bartending competitions for students in the country has been linked with trade shows or culinary events. I myself joined a few but I was always wondering why there aren’t any exclusive bartending competitions. I was browsing through the internet one day and to my delight I stumbled upon the FBA (Flair Bartenders’ Association) which was based in the United States. Membership was possible online so I decided to be a member. This group helped me a lot because this was where I met all the top dogs of bartending at that time (and until now) and I got to interact with them even online.  It is here where I was inspired to put up my own bartending competition inspired and patterned after LEGENDS bartending competition which was held in Las Vegas, the mecca of bartending.

I was determined to elevate bartending here in my own little way through the students since no one was willing to at that time. This was dubbed LAST CALL! Bartending challenge. This was the first competition to do away with jiggers and do free pouring through “Working Flair”. We also had a “Pour test” that was a bonus round. I had to go through my list of schools, sponsors and friends just to make it happen. At first the dean of each school I went to were hesitant but with sheer determination they joined. The first year had around 50 participants. The following year it increased. Kolehiyala Flairshowdown was also born which was exclusive for girls. We had a good 4 year run. All good things must come to an end for I had to work for Holland America for 2006. But before that I designed a competition for a Major juice company that had it going for 2 years. When I came back, I judged a competition, I was amazed that the skills set of students doubled but to my dismay, the technical stuff and mixology aspect decreased. Electrical tapes were all over the bottle and shakers and. No one had a spill stop 285-50. Very alarming.

It’s been around 4 years since I organized a competition but I have been brainstorming and this was the right year to introduce a new format and bring competitions back to proper perspective. Everything fell into place and I worked with On ground activation and DKT Philippines. This year marked the beginning of a new kind of bartending for the Philippines. U FLAIR! This is Flair and Mixology combined. Objective is to make a drink on the spot in 4 minutes based on the descriptions he will draw from 2 lots. To give you an idea, one lot has the secret ingredient like mint, orange, and banana. The other lot contains descriptions like “something fruity”, “something potent” and the list goes on. Why this kind of format? Well, in a real bar situation, a guest will come to you not knowing what to drink. The usual bartender would just recommend any drink out of the bar list. A professional bartender on the other would ask the guest what flavor he likes and from there derive and create a personal drink. I didn’t copy this from any other competition. I just thought that this is what service excellence is all about. So I wanted to make students experience this since they will be doing this when they are in a real bar.

U FLAIR! Had around 50 applicants which were trimmed down to 36. These were then spread out into 3 venues: ICON, Club Phi, and Eivissa Super Club. The Grand finals was held at Dolce Superclub. 

I missed the competition scene especially the briefing part. This is where I get to gauge how the competition will be based on their questions and comments. (Include list of students)This competition is not the only first to introduce a new concept for 2011, it is also the first to give away a PORTABLE BAR as GRAND PRIZE as well as ORIGINAL FLAIR BOTTLES as trophies. We had resident judges who were all prominent in the beverage industry in their own right. I had no chefs as judges in a bartending competition of course. The first heat at ICON was pretty tough for it was their first time for this kind of format. The judges would say were understanding but they didn’t compromise the objective of the competition. The winners of this hat were probably the ones who were focused since most of the contestants forgot to put garnish on their creations.

The second heat was held in Club Phi at Metro Walk Ortigas. The venue was bigger and the competition mode I would say was a bit prepared compared to the first which was understandable.

The third heat was done at Eiivissa Super Club at Tomas Morato. Here the main challenge was the celing forit was too low for a bartending competition.Another one was the strobe lights right above  the stage for this made some of the contestants’ move restricted. Nevertheless, they were still able to show case their metal and it was a pretty good performance by everyone.

The GRAND FINALS was held at Dolce Super Club. The execution of this one was splendidly done having a technical as well as a stage director to oversee the details. The duration of the event was like American Idol style for each contestant had an introduction video before they were introduced.

 Another highlight of this competition was the reintroduction of the POURTEST using an authentic EXACTO POUR unlike some competition that only used “TEST TUBES”. I hope this round of the competition should be present for all those who wish to come up and produce a competition themselves for this is the basic skill needed for WORKING FLAIR.

It was a nerve wracking atmosphere during the FINALS for people had no clue who was gonna win since it was  the first time to have this kind of format.

The distinguished panel of judges during the Grand finals were: Dax Jaurigue of Source Asia Business Inc., Philippe Bartholomi of Century Park, Roderick Sorino of Princess cruises and The Brand Manager of DKT Philippines Mr. Norman Campoy. I would also like to acknowledge the other judges during the elimination round which were Henry Magalona of Philippine Barista Guild and Rey Navoa also from Source Asi a Business Inc.

To conclude, I personally hope that this competition maybe a learning experience. To be a professional bartender we need to know the basics and constantly enrich ourselves with knowledge for as they say “ Knowledge is the best investment”

Here are some pictures from this historical bartending competition. 
Please check this link:  Pictures of U FLAIR!

Be Back soon!

Hey Guys!It's been a while since i posted for I have been busy with schools and events like U Flair, Mix it Up! , the very successful and historical Philippine Beverage Congress, school work and Bartending gigs. I promise to write about all of these as soon as I wrap up everything. For now I am active on my Facebook page so oyu can catch me there more often. Cheers!!!

Raising the Bar at No.38

I would like to apologize for not being able to blog for 2 months. I have been busy with school, consultancy and some events. For those who have been following the fan page as well as my twitter, that’s where I am also occupied with since it’s easier to upload pictures and videos as well as get connected with the rest of the world.

What better way to be back in the blog world by educating everyone a little bit about semantics in the Beverage and Bartending industry here in the country.

What is BAR TOUR? When I was in college, this was a requirement we had in our HRA105 (Beverage Management). The mechanics was simple but complete: we were supposed to go to 3-4 bars and observe the following aspects: service, barlist, menu, the bartender, sanitation, ambiance, price and overall experience. Afterwhich, we had to make a report and present it in class. Looking back, I thought we looked like mystery shoppers and bar consultants. I retained this activity in my memory for it was both fun and interesting and I eventually applied it to some of the schools I taught in.

Another meaning of BARTOUR may mean like a promotion or launch of a product or a person/group. I remember when I used to bartend for Bacardi, we had a Bar tour to Launch Bacardi Limon in several bars in Manila. This was a one month run.
Unfortunately, some sales people from the business took advantage of this and infused this as part of their menu and coined it “bar tour”. But it’s actually a bar seminar which focuses on a few aspects about bartending and focusing on the company. To make this appealing, you carry a famous brand name and offer it with a free meal with drink plus a certificate…and voalah!!! The cash register rings.

In other countries, a seminar is coined as “Raising the Bar” which is very appropriate because when a participant is already exposed in bartending this can be a refresher course or a totally different experience for him.

This concept is what I applied together with my partners so as bartenders we can “walk the talk” so to speak. The No. 38 “Raising the Bar” series is a seminar held at No.38 Sports Bar located at 114 Jupiter St. in Makati City. We will only focus on what you need for your class and not those that you will teach so as not to be redundant.
So far on our first run with Polytechnic University of the Philippines, it was generally SWEET.

You can visit our fan page or my personal page to see the pictures.

We accept a maximum of 50 persons per batch.

For details and bookings you may contact us at 09176117441.
See and know the difference. We raise the bar up a notch once again for Philippine bartending.

Holy Week Reflection: The Only Constant thing is Change

The title of this blog maybe the most cliché saying but this holds true especially this holyweek. As a devoted practicing catholic, tradition dictates that Holy Week is a time for reflection and solitude. But last Maundy Thursday, I had to see for myself it this still holds true nowadays. I decided to go for a swim with my buds and we went to one resort. Alas! We weren’t able to come in because this resort was packed. So we decided to look for another spot. And well good thing they still had a space for us. I was shocked. The resort had 5 pools in total and all of them were full. Not to mention the cottages, tables and the verandas. Where have all these people come from? It wasn’t as “holy” here than outside. People were laughing, running around, drinking, smoking and swimming of course.
As I sit and observe all of these things happening, I rationalized things in perspective. My conclusion: To each his own. As long as you still have your faith in tact and you observe holy week in your own way then I raise a glass to that. I am not saying that everyone has to go on vacation during holy week but that’s just the way it is. FREE WILL as they say. Just be responsible with your actions.
It’s the same thing as bartending. There is no absolute STANDARD. Everything evolves. Everything is dynamic. One cannot be stuck. You just have to accept that change and integrate it in the present. Old school meets new school.Simple.

Buy FHM's December issue

Hi guys! It's been like 2 months since my last blog....been busy with stuff like school and the biz....but here's a treat....at last!!! we have an issue on fhm's December issue. I will try to post blogs if not every week, at the most 1 per month.Happy Holidays to all and you may try these drinks at your home!!!cheers!!!

WANTED - Bar and Beverage management teacher

Here in the Philippines, Hotel and Restaurant Management schools are very much in demand to the extent that they keep on popping up like mushrooms. It's a very good business if you look at it in a different perspective since the school will get prospective clients every year.For these trying times schools have even lowered their fees so that the student can enroll in their schools.

In good business, in order for the school to entice enrollments, it should invest on its facilities and personnel.And depending on their target market, they should price their fees accordingly.


One prerequisite of this course is called Bar Management/Beverage Management.
This course generally deals with the subject of bartending both in theory and application. This course should supposedly have a Lecture part and a Laboratory part.

Unfortunately, some schools compress it into one preparation.Compared to other countries, we don't really have a solid bartending school. Bartending is just a part of some other trainings.

Can anyone just teach this subject? Does having a masteral degree make one qualified to teach this subject?

Ideally, this subject should be taught by a professional bartender with a good grasp of English and a gift of teaching. Unfortunately, we cannot have everything.
If you really would like to pursue this profession, you must check if these traita are possessed by the instructor.

Why are these qualifications important?
1.Professional Bartender - Professional doesn't necessarily mean that he can flip 3 or more bottles(it doesn't follow folks).
Being professional means he has embraced the profession for a period of time and has been practicing and learning from it continuously.In order to share your knowledge you must have a very good background about it.Better if you still practice it.

2.Good grasp of English- Well this should be a no brainer but just to prove this point, English is still the medium of instruction. Most Liquors, tools, glasswares, and even terminologies are all in English and it would be best if you know how to speak,read and understand the language.

3.Gift of teaching - Now this is the clincher. God has given us talents and I would like to think that teaching is one very important gift. Not anybody can relay messages effectively to people. It's like if we go back to the 12 apostles. These guys were chosen. That is why there are courses offered on public speaking because it is harder than it looks. Not everyone can catch the attention of 300 students or 50 students in 1 and a half hours until 5 hours.Some people are good individually no doubt...but for them to share and transmit their talents or learning is another story.

These are simple qualifications really, no need to read the dictionary...but I guess in relation with the 3 trait one must have PASSION in teaching.

Who is Larry Guevara a.k.a "The Saint"?

Hi guys!!! It's been a while since my last blog. I have been a little busy with some stuff left and right but during that long stall I was itching to write one blog. Well better late than never.Here in the Philippines, I would like to think that there are only a handful of professional bartenders that I recognize and this guy fits to a T especially that he is also from the high seas.


Give us a brief profile of yourself.

- My name's Larry Guevara, a.k.a. "The Saint" because of my seminary backgrounds back in the days. I used to work for TGIFriday's from 2003 to 2005 but I'm now working as a Cruise Lines Flair Bartender for Celebrity Cruises. And when people ask me why I chose to be a bartender instead of becoming a priest - well, I realized there are more spirits behind the bar than in the church.

Place of birth, grade school, high school and college

- I was born in Bicol,Sorsogon. Spent my high school and college at the Our Lady of Penafrancia Seminary (to become a priest then.) I finished my first degree in AB Philosophy then eventually pursued culinary at the Philippines Women's University where I got my second degree in Hotel and restaurant Management.

What was your First job?

- I first started in the hospitality industry working as a Front Desk Personnel at Hotel Intramuros de Manila which was actually affiliated with the Hotel and Tourism Institute of the Philippines under the Hotel and Restaurant Association of the Philippines back in 2002.

What made u decide to pursue First job?

-Call it fate but I attended a seminar on Front Desk Operations as part of our school prerequisites and it was timely that the hotel was looking for a front desk personnel. I was getting high marks and the professor asked me if I would be interested to work at the hotel. The rest, as they say, is history.

Did u make it as a bartender right away?

-Just to give you a short background of my bartending career, I started applying for the bartender position at TGIFriday's since the beginning of 2000 but I didn't get the job until 2003. The thing was, eventhough I had the guts and the basic knowledge of becoming a bartender I later realized that I lacked alot on experience and bartending skills which explains why I didn't make the cut. But that didn't stop me from pursuing though my dream of becoming a bartender. In fact, like the story of Michael Jordan when he didn't make the cut in his sophomore years to play basketball, the experience taught me alot of lessons and made me even more passionate and determined to pursue my bartending career. Through research, constant practice and alot of heart poured into my new found calling, everything finally paid off when I finally got a flair bartender job at TGIFriday's Malate in 2003.


What Competitions have you joined? How did u do?

-My first bartending competition was at the Last Call Bartending Challenge for students (which you actually organized.) Since I joined TGIF I had the pleasure of competing and representing my TGIF Malate store in 2003 and in 2004. But my most memorable would be my first competition in 2003 held at TGIF Quezon City branch where I emerged as the first runner-up and the crowd favorite. It was a phenomenal competition for me coz for the record I was the first Filipino flair bartender who did the 3-bottle juggle combined with the 'swipe' and the 'figure 8' moves which the crowd have never seen before. That was the greatest achievement I'll never forget in my flair bartending career.

Do u think these competitions that who have joined will make u ready to join the top dogs of flair in the future?

- I've been out of the competitions for some time now but I believe that with my experience and the level of my flair bartending skills now I can say that I've progressed alot. However, there are alot of competitions both local and international and they all have different rules and regulations to follow. I'm really looking forward to being back in the competition circuit soon most especially that I've finally found my own style of flair. Nowadays, it's so easy to watch flair moves in the internet like you tube but in real competitions (like the FBA sanctioned events) copying or executing moves would not get you farther as compared to working on oyur own original and raw moves.

Who do u look up to? Local/ International?

- Since I started with flair bartending I've always looked up to the Argentine style of flair like the Delpech brothers, Adriano Marcellino, Juan Llorente and Christian Oldan. I've always liked their fluid style of flair. I started dancing when I was young so their style opened my mind the possibility of incorporating dance and flair in my moves. Also, they always put on a great show and a smile on their faces everytime they are on stage which makes it even entertaining.

Who gave u the “Saint” monicker?

- I was first called the "Flair Devil" back in 2003 coz of my sick moves and out-of-this-world style. But I guess this monicker caused me my 2 competitions so I finally decided to change it to "The Saint" because of my seminary background.

Working on ships, what can u say about flair in ships? How about bartending in general? Is it easier to work in ships or landbase?

- Flair in the ship is now becoming a rule rather than an exemption. My point is, more and more flair bartenders are getting jobs because of their extra skills as compared to a bartender who can't flair. In my present company, for example, they realized the importance of competing with the shoreside establishments like in Las Vegas so the company finally decided to bring the concept of flair bartending in ships thus they added the concept of the Martini Bar which is actually a flair bar. Apparently, bartending in ships is way more different in a landbase bar or restaurant although the same basic knowledge and skills have to be acquired first in order to succeed as a bartender. Like in a chain restaurant, the bartenders creativity in preparing cocktails can sometimes be limited because of the company rules and standards. However, this shouldn't stop anyone from pushing the envelop because like any other profession bartending is a continued process of learning, of trial and error. Now, working in cruise ships as compared to any landbase establishment is not an easy job. It is more demanding; involves longer hours and a lot of 'special cleaning' most especially in the US ports where the United States Public health inspectors get onboard the ship to check whether the standards on sanitation and safety of the ship are followed and met. It is a grueling job being in the cruise ship too because of the trainings and the drills that all crew members have to undergo throughout the contract.

Have u made contributions in your own little way to promote our profession?

- Every time I'm working behind the bar, I always take pride in my profession and in the cocktails that I prepare for the guests. I can assume that I stand out above the rest not only because of my bartending skills and knowledge but most importantly because of my personality behind the bar. Also, whenever I'm given the opportunity to give out talks to an audience I always try to bring them in into the bartender's world of flair and mixology. In my flair shows, however, I always make sure that I have the Philippine flag with me so I can be better recognized as a Filipino flair bartender who is proud of my culture and heritage.

What is your signature move if any?

- The "foot swipe" like a breakdance flair move. The "London Bridge" with a bottle and tin exchange from between my legs and a whole lot more.....Hehehehehe...Check out my videos in youtube! Search for speakeasy101.
So what's next for the Saint?
- Life is a very unpredictable reality so for the moment I just want to go with the flow and let the tides of life lead me. Working in the cruise lines has been one of the best part of my career so I guess I'll keep on travelling for now to see the world and enjoy life to the fullest. Cheers!

Basic Bartending Seminar

We will be hosting a Basic Bartending Seminar at the Ultima Entrepinoy Center on May 18 and 29. Another session will be on May 25 and 27 for those who can't make it on the first. Early birds can take advantage of the discounted price of P1,600 (normal price is P1,700). Here's the poster we created for this workshop.



Hope to see you all there!

Bartending 101-How to make the best/perfect martini

I was eager to write this article due to the fact that I read an article a year ago entitled, “How to make the best martini”, written by a pastry chef I suppose, but the whole article was presented by a barista, who is a brother in the beverage industry but specializes in coffee concoctions.

Well, the article was very misleading because the title asks how to make the BEST martini. But it was answered by showing the concoction of a PERFECT martini. These are two different topics. So the article was a bit useless but it wasn’t surprising for it wasn’t done by a professional bartender which is supposed to be the master mixologist.

Okay, now let’s try to answer the topic on hand. How to make the BEST martini?

To answer this question, I have made a research on my own and I would rather have you read through the following articles:

• How to Make the Perfect Martini by the Art of Manliness
  
• Wikipedia's entry on martini
  
• Martini Making by Kris and Howard Case
  
• Mix the Perfect Martini from AskMen.com
  

Based on these articles, one must know first the right ingredients to a martini. For the “purists,” gin is the base for this cocktail, nothing more, nothing less. Vodka just got into the picture because of that famous agent named James Bond. When talking about gin, since this is a pure cocktail, choosing the right brand is also critical. If your budget agrees, go for the premium if not ultra premium brand.

Same goes with the dry vermouth. There are I think 3 famous vermouth makers: Martini & Rossi, Noilly Prat, and Gancia.

As for the garnish, the olive can either be pitted or non pitted. I would prefer mine with blue cheese…real tasty. As for the glass it has to be chilled. And for the procedure, for the “classic dry martini, we “stir and strain” not “shaken” as James Bond would prefer it. Oh, and since when making a martini it would be usually gin and just a dash of vermouth, make sure you do not fill up to the rim since it will not look “classy."

For the perfect martini cocktail, it is simply just gin with equal parts of sweet and dry vermouth. There is even a 50/50 martini with equal parts of gin and dry vermouth.
Moving fast forward, ever since James Bond, the martini has evolved. From gin to vodka, from pure to flavored bases like apple, orange, banana, chocolate, etc . And now well people have infuse the cocktail with the glass as some martinis are called as such since they are placed in the martini glass.

To answer the question, how to make a perfect martini…I would have to say “how to make a perfect cocktail?" It would have to have a balanced taste. And the trade secret of achieving that is knowing the size of the glass. If you know the size you know how to put the ingredients equally and apply it not only to one but to as many orders and still achieve a CONSISTENT taste.