Cape Town - Cape Town now has a cocktail to call its own, inspired by the city’s melting pot of beauty and culture, says its creator Vítezslav Cirok, one of the world’s best bartenders.
Cirok, from the Czech Republic, says the the bubbly drink - an infusion of Ketel One Vodka with lemon geranium and ginger combined with coriander and African Rooiboos tea and coconut water, lightly aromatised by rosewater and refreshed by a Cape Classique sparkling wine - captures the essence of the city.
A finalist in the 2015 World Class Bartender of the Year competition - Cirok made it to the top six out of a field of 20 000 contenders from over 54 countries - he unveiled his “Cape Town cocktail” at the One&Only Hotel.
We spoke to him about his career and the inspiration behind the bespoke cocktail.
How did you get into bartending?
By chance - in the beginning I did not even want to be a bartender. I took it as a first available job, but I gradually fell for it and the fascination remains. This job became my lifestyle. I then entered the Diageo Reserve World Class Bartending contest, which is the world’s most prestigious and respected bartending competition and now I’m one of the top six bartenders in the world.
What qualities make good mixologists?
Stay humble and have a never-ending desire to learn and work on yourself. Experiment and taste each cocktail, push the boundaries with flavour. It’s a sense of balance and passion for this craft.
What was the first cocktail you had?
I don’t really remember my first cocktail, but I do remember the first one that I really enjoyed. It is the Negroni - a combination of Tanqueray No Ten gin, Red Vermouth and Campari.
How do you develop your skills?
I always try to work on something new. I hold the view that every human being needs to work and learn new things. I work on my techniques every day, as well as on my theory. It is the same as with any other craft.
What garnishes do you enjoy using?
Minimalism and elegant garnish is the key. I like to use edible flowers or dehydrated garnishes, but it all depends on the drink. My motto is: less is more.
Are people demanding better drinksor cocktails?
People are definitely drinking more and more cocktails. Craft cocktail culture is changing the way we experience fine drinking, positioning bartenders as true craftsmen. There is a rise in the quality drinks, creative drinks, and especially the use of quality premium products.
What is your signature drink and favourite “classic” drink?
At the moment, probably Rosita, which is a combination of Tequila Don Julio Blanco, pistachios, lime and grapefruit with a dash of rose water and raspberry dust. My most unique signature cocktail is the One&Only Cape Town cocktail.
What was your inspiration behind the cocktail?
To create a cocktail which brings this amazing city and continent to life. On my journey around the resort and Cape Town, I came across the different spices, cultures and breathtaking sites, which I wanted to incorporate into my cocktail. I started to think of local sustainable products and materials to use.
What new idea or innovation is having the most significant impact on how people think about cocktails?
This is a constantly evolving process and people like the fact that our craft is sometimes an art. It is very important to serve people a perfect, quality drink so that our drink culture can keep moving forward.
What is it that most people don’t understand about your field?
There are still people who see this job as being low range, but in my opinion, we are trying every day to show otherwise, to show them that this is a good, quality craft and that bartenders and chefs can be artists and mixologists.
It is a hard job that requires talent and experience.
Nontando Mposo, Cape Argus