Hydromel redefining the art of bar tending - Rojita B.Tiwari

A great cocktail party is incomplete without an outstanding bar and drinks experience. To be a party perfect, read what Craig Edney from Hydromel has to say:

Events offer more than just experiences these days. From jet setting globe trotters to a commoner everyone looks forward to offer luxury and a unique touch the party scene. There comes the role of Hydromel. An event organizing company that provides an all round bar solution to the guests.

Elaborate on the activities of Hydromel?

Hydromel was, historians say, the name of the first ever cocktail. The ancient Teutonic Hydromel recipe was a mixture of water and honeys that became an exquisite cocktail when fermented.

We are a professional, expertly trained, bar driven, Event Management Company. Over the past eight years we have built an unrivalled reputation for fabulous service, professional charming staff and peace of mind for event organizers.

We combine style, good taste and impeccable execution to create a luxury experience at every event, however large or small.

While our style is contemporary, our values are timeless.

Which are the remarkable events that you had organized in 2007 and for whom?

2007 saw us running event bars across the world in Miami, Thailand and Scotland for Diageo Global Innovation.

A Tanqueray taste test throughout the year in Europe and America, investor relations events in London and Scotland and a truly awesome experience in Ghana.

The Theme Bar Awards in London, Live Earth VIP bar for J&B, promoting classic malts with the Scotch Whisky Association in Geneva and Whitehall.

The TFWA Exhibition at Cannes with the Johnnie Walker brands. Baileys – E-on at KoKo, OK magazine, Virgin Radio, Hampton Court.

A tour of Scotland with Smirnoff Electric Cabaret where Princes William and Harry made an appearance.

How is the international trend in bar tending?

Very healthy! Gin based cocktails are making a comeback. Rum was the star of 2007 and still going strong but more obscure drinks have now caught the eye. Saki, pollen based cocktails, tea infused cocktails and cocktails made with poached/roasted/baked fruit will shine as superstars this year.

Which are the fast moving cocktails and most popular drinks around the world?

It depends on the market but a Mojitos made with Captain Morgan Original Spiced rum are very popular in Europe

Do you have a signature drink?

A perfect Tanqueray No. TEN Martini.

The true origin of the martini is draped in mystery! There are differing arguments as to who was the first to create the Martini. Many who claim or have been purported to have created the first Martini have varying recipes and names; none of which exactly fit the Martini recipe that exists today. While opinions differ, the modern day Dry Martini consists of gin and a varying amount of dry white vermouth (season to taste), with an olive, a twist, or a cocktail onion as an acceptable garnish.

The most detailed historical claim begins with a cocktail named the Martinez which was created around 1862. This particular drink of the time called for four parts red, sweet vermouth to one part gin, garnished with a cherry. The first version included aromatic bitters and Old Tom Gin, which was very sweet and incorporated a strong juniper flavour. The transformation into what is considered a modern Martini happened gradually. First the Old Tom Gin was replaced with London Dry. Orange Bitters took the place of the aromatic bitters. Afficianados began to replace the red vermouth with a white, dry vermouth. The proportions of the drink eventually became equal parts and soon the Dry Martini appeared, olive included.

50ml Tanqueray No. TEN
5ml Noilly Prat
Stir until cold and add a slither of naturally oiled pink grapefruit juice

What opportunities do you see for the youth who wants to take bar tending as a career?

Ever since the first bartenders started mixing and serving drinks back in the 1800's the profession has always been regarded as a rather "glamorous".

This is usually a view held by the people on the other side of the bar. Very few people ever really know just how much dedication, training, confidence and hard work is required to be a good bartender. Bartending is much the same as ballroom dancing in that they all execute the same moves but some execute them more gracefully and elegantly than others. But bartending is also about having a good time.

Guests come for a good and pleasant time. Leave personal problems at the door and work at letting people play and relax. The better you are at your job, the easier that job is. I see a bright future as a professional bartender especially as guests/customers are now recognizing the skill and commitment involved.

Do you have any plans to conduct events or training programmes in India?

None as yet but we are an international bar event organizer with over 20 years' experience at the sharp end of the industry. We organize events for the rich and famous, set-up and trained tenders in New York, Miami, Singapore, Sydney, Bangkok, Ghana and most of Western Europe and have won awards for training, event management and bars. What we also offer fantastic light bars – specifically branded for your event, all the bar equipment, excellent and professional staff and above all we offer complete peace of mind.

What is the most challenging and most interesting aspect of being a bar tender?

The most interesting is working with new spirits, inventing new cocktails and signature drinks and of course meeting new customers every day. The most challenging is the lack of sleep!

Which are the latest tricks of bar tending- juggling, flair tending or anything else?

Bartenders need to concentrate on the five basic skills more; flairing etc. is a specific skill only a few can complete competently.

PERSONALITY - something that cannot be taught, the ideal bartender has good personal qualities, a great sense of humour and above all, enjoys dealing with people. Personality is very important for every type of employment but maintaining a positive state of mind when working behind a bar is vital. Everyone has a different personality and although you may not be the most energetic and infectious person in the world you may well be a good listener and have a relaxed attitude that is the right thing for your bar.

The Man Behind Hydromel

Hydromel is the result of one man's extensive knowledge and experience of the drinks industry and his ability to understand what excites those attending an event. Craig Edney is something of a thoroughbred in the world of hospitality. His twenty plus years at the sharpend of the industry has seen him opening bars and running events in Miami, New York, Sydney, Singapore, Ghana and Bangkok, to name but a few. Craig has provided bar solutions for David Beckham, Davina McCall and Hugh Grant. In fact, his latest project will see him working very closely with Jamie Oliver when Jamie opens a number of Italian restaurants across the UK, where Craig will not only train the entire bar staff but will also assist in the design of the bars.

STYLE - is one of the most important traits a bartender must develop. In order to portray professionalism to the guest a bartender must develop their own ways of doing routine actions. Every action a bartender does should convey the impression that they have considered the quickest and most stylish way of doing it. There is not just one 'style'? Every bartender develops their own personal style.

ETIQUETTE - has its place in the bartenders' repertoire. Like any profession there is a code of behaviour that all bartenders should be aware of: keep abreast of current events and goings on in the wider world; avoid gossip about any guests; certain people don't get served including pregnant women, children and seriously drunk people.

KNOWLEDGE - the best bartenders are the ones who know what products they sell behind the bar and how to sell them. Product knowledge is very important to the bartender. Know the types of spirits, the brands of spirits and the best cocktails to use them in. Know as much history and amusing facts about the drinks as possible to help make it more interesting and a more personal experience for the guest.

SPEED - is the last prerequisite for any good bartender. Guests are unique in that their time is different. Every minute of real time feels like five minutes of to the guest. Work quickly and focus your work attention of the drink(s) in hand. Always try to acknowledge guests when they arrive to make them at ease.

Recipes of few popular cocktails doing the rounds at present…

Black apple Martini Spiced Swizzle Captain's Breeze 2 units - cocktail 35ml Johnnie Walker Black Label Dash of Apple schnapps Dash of sweet vermouth 2 units – Rocks 35ml Captain Morgan Original Spiced rum Dash Gomme 20ml Lime Juice 12ml Amaretto Di Saronno 1.5 units - Highball 35ml Captain Morgan Original Spiced rum 12ml Vanilla Liquor 40ml Cloudy Apple Juice Juice of one Lime Aquarius Rich Dogg Passionfruit Collins 2 units - rocks 35ml J&B 20ml cherry brandy 20ml cranberry juice 2 units – Sugar rimmed Cocktail 35ml Ciroc 5 white or black grapes Pinch of Caster Sugar 10ml Passoa Flesh & seeds of fresh Passionfruit 10ml Lemon juice Fresh Ground Ginger 1.5 units - Highball 35ml Smirnoff or Tanqueray 20ml Lemon Juice Flesh & seeds of half a Passionfruit Dash Gomme Syrup Top with soda Scottish tea party Rumba Pomegranate Martini 2 units - highball 50ml equaling to Smirnoff, Tanqueray, Captain Morgan Original Spiced rum, Johnnie Walker Black Label, Grand Marnier, fresh lime juice & top with cola 2 units – Rocks 35ml Orinoco rum 10ml Vanilla liqueur Tablespoon Greek Yogurt 40ml Cloudy Apple Juice Pinch of Vanilla Sugar 2 units – Cocktail glass 5oml Smirnoff Black 40ml pomegranate juice, 10ml maraschino juice and Mint leaves a dash of lime shaken over ice Speyside Cobbler Metropolis Lychee Martini 2 units - rocks 35ml Spey whisky Fresh mint leaves White peach puree Fresh lemon juice 2 units – Rocks 35ml Smirnoff 10ml Mandarin Napoleon 10ml Lemon Juice Dash gomme 2 units – Cocktail Glass 0ml Tanqueray 20ml Lychee syrup and Dash Fresh lime Shaken vigorously The Stig Chelsea Rose Palma Fizz 2 units - rocks 35ml Scotch Elderflower liqueur Sauvignon black wine 1.5 units – Highball 35ml Tanqueray 12ml Elderflower cordial 40ml Cloudy Apple Juice Raspberry puree 2 units – Champagne flute 10ml Smirnoff 5ml Orange liquor 5ml Archers 5ml Violette liquor Dash orange bitters Top with J&B Champagne Suburban Winter Breeze Cacique Air Mail 2 units – rocks 20ml Johnnie Walker Black Label Aged rum Tawny port Orange & angustora bitters 1.5 units - Highball 35ml Smirnoff 12ml Elderflower cordial 35ml Cloudy Apple Juice 35ml Cranberry Juice 2 units – Champagne Flute 20ml Cacique Origen Especiado dash fresh honey, Dash lemon juice and Topped with J&B champagne Markee     2 units – Highball 35ml Crown Royal 12ml Chambord Dash Lemon Juice 6 Raspberries 40ml Cranberry Juice Dash Gomme