BARTENDING HAS CHANGED over the years and for many it has moved beyond mixing piña coladas and adding umbrellas for decoration.
The Caribbean Mixologists Guild (CMG) is dedicated to promoting creativity behind the bar, setting a higher level of service standards, and elevating the bartending community to an international level with a unique Caribbean flair.
Meeting each month with training and development sessions designed to sharpen skills and encourage members to experiment with cocktail creations, this month’s session was held at Standsfield Scott on Spring Garden last Tuesday.
Leading the charge were mixologist Jamaal Bowen, a member of the Barbados culinary team who is off to the Taste Of The Caribbean competition in Miami in June, and Jules Gualdoni from The Cliff.
From France, Gualdoni has been here for a year. He told attendees that presentation is important in making drinks look appealing. He advised them to always use fresh fruit and herbs. His ice cubes are made with mineral water and drinks are served in vintage glasses.
Drawing on his tiki bar experience in France, Gualdoni says his garnishes are always scored and he uses cucumber and orange peel to add more flavour.
On hand were Allister Straker, brand manager of Stansfield Scott, and Charles Walker, event coordinator of CMG.
The next CMG meeting will be on May 19. (NSH)
