Behind the Barstool with Eduardo Conde: World Class Australia Champion 2023
Sep 15, 2023
World Class Australia 2023 was one of our most competitive years to date, and Eduardo Conde came out with the trophy! Whilst World Class is an opportunity for some of the most experienced bartenders in the country to flex their creative muscles, the competition is much more accessible than it might seem. The entry-round challenge is open to all, so it’s the perfect opportunity to work on your creativity. Exposing yourself and your bartending skills to a competition brief can be an eye-opening experience and is sure to benefit you as a bartender.
We caught up with Eduardo Conde World Class Australia Champion for 2023 to talk about his approach to cocktail competitions.
What advice would you give to bartenders joining the industry?
Be humble. There are hundreds of different ways to do things and not one way is always the best way. If you aren’t open to ideas and different ways of thinking you will limit your opportunities to grow and develop. Absorb as much information as possible from as many people as possible.
How has competing in cocktail competitions influenced you as a bartender?
Competitions like World Class have pushed me to become both a better bartender and a better version of myself. They’ve pushed me to experiment with new things and be more organised. Working within the boundaries of cocktail competitions has enhanced my creativity and the way I approach drinks.
How do you approach the first-round entry challenge for a cocktail competition?
Have fun. The worst thing that can happen is you don’t make it through to the next round, and cocktail competitions should be fun and exciting. If you’re scared of it or put too much pressure on yourself, you won’t enjoy it and won’t get to enjoy the process of doing it. Also, make sure you actually make your drink! You’ll be more successful if you take the time to really think out and work out your ideas.
What advice would you give to someone wanting to enter world-class for the first time?
Read the brief! A million times! It’s important to take your time and not overthink. Make sure you give yourself time to do some research on the brand and the competition. The Diageo Bar Academy website is a great way to do this; it has so much information on past competitors, winning drinks, and the brands that you need to use in World Class. Ask for help and make sure you use your Brand Ambassador. The most important thing is to be yourself – don’t do what you think the judges want to see, because usually, it’s not. Push yourself, then back yourself.
What is your favourite thing about World Class?
The thing I like the most about World Class is it can be whatever you want it to be. For me, it’s a chance to learn, explore and have fun pushing myself creatively. For some people, it’s a bridge to new friendships or work relationships, and for others, it’s about learning new skills. You can get as much or as little out of World Class as you want no matter whether you win or not.
Thanks again to Eduardo, we look forward to cheering you on in Brazil! Below we’ve included one of the recipes he created to land the number-one spot this year.
Join Diageo Bar Academy and explore the World Class page to complete some of the learning modules created for previous competitions.
Make sure to try out all our combo suggestions, and if you come up with any of your own, please share and tag!
Cantarito
40ml Don Julio 1942*
30 ml Fresh Mandarin Juice
20 ml Cumquat Oleo Saccharum*
70 ml Yuzu Soda
Highball glass
Cinnamon and citrus to garnish
Swizzle (churn) and serve in a highball glass over cubed ice
*Don Julio Blanco or Reposado will also be delicious.
**Substitute for a citrus cordial. You could use a pre-bought cordial or give this grapefruit cordial recipe a try.
Grapefruit cordial (any citrus will work here)
100g Caster Sugar
100g Pink Grapefruit Juice
100g Water
Zest of 2-3 Pink Grapefruit
Method
1) Combine the grapefruit peel and sugar in a bowl. And leave for 4+ hours. The oils in the peel with be extracted by the sugar and you’ll start to see liquid/ syrup forming in the bowl, leaving it in a warm room will accelerate the process. (This is an oleo saccharum or sugared oil).
2) Once the sugar has dissolved in the oils, add the juice and water to the bowl. Stir occasionally and leave the liquid to dissolve the sugar. If you want to speed up the process put all of the ingredients into a pan and gently warm whilst stirring until you start to see the first bubbles begin to form from boiling, then remove from the heat and stir until the sugar is dissolved.
Once dissolved strain off the liquid and bottle. Keep in a fridge for up to 3 weeks.
Approx 1.26 Std Drinks
Food pairing:
The citrus elements in the Cantarito pair wonderfully with seafood, so give it a try with grilled fish and chips or zesty fish tacos.
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