Congratulations on the win! How does it feel?
Thank you so much. Thank you. It was amazing. The full journey before it was… I can even put into words.
How long were you preparing for the comp?
To be honest, the cocktail was created only two weeks before the submission. I had a challenge regarding the ingredient to use, which was rhubarb. Getting it here in the Middle East is not very easy. If you order it five times there's only one chance that you’ll get it.
What was your winning concoction?
My cocktail's name was the Salty Ruibarbo, which is Spanish for rhubarb. The modifier was grapefruit, and I used Beefeater 24. I used the grapefruit for juice, and the leftovers for oleo saccharum, and half of the peel for the garnish.
You’re officially a Rising Star – how long have you been bartending?
I was a bartender for one year and seven months now. I was a bar back for three months here in the St Regis, which is the first bar of my career, in the Manhattan Lounge, and after three months, they promoted me as a bartender.
Why did you apply for the Rising Star competition, specifically?
I saw the Rising Star two weeks before the deadline because they posted it on our bulletin board. I thought, ‘Why not give it a try?’ There's nothing wrong with trying to do a competition. I was just hoping to get selected, and it happened! I was still surprised though.
What do you think most impressed the judges?
To be honest, I didn't have the solid punchlines of a story. I just tried my best regarding the characteristics of the spirit. And the sustainability was also impactful, I can say.
Do you feel the prize has already impacted your career?
Since I came back to Abu Dhabi, I can feel something’s changed. A lot of people are getting to know me, connecting to me. That's a bonus because I didn't even expect to win.
What advice would you give first-time entrants to cocktail competitions?
For people scared of something they have never done, just step up. You will never know where it’s going to lead you in the next chapter. And keep reading about bartending, pairing flavours, and sustainability. Especially now, most of the bars are putting sustainable cocktails on their menus.
Where do you see yourself in five years?
I’m still enjoying the road I’m taking, still enjoying creating drinks alongside my colleagues, and striving to learn a lot about the bar industry. I would love to see myself as a beverage manager in five years from now.
What’s your current title?
They just promoted me to head bartender!
It’s our shout, what’s your next drink?
Negroni. It’s always a negroni. You can’t go wrong.
ENDS
