Any other info you would like to share about your Perfectionists Global experience?
I would like to stress the importance of Perfectionists to the U.S. market. Even though Patrón
's history, in my opinion, is the reason we have 100% agave in the U.S., it gets a bad rap in certain markets -- Seattle being one of those cities. I just want to let you know I'm a life long advocate for this brand and tequila. These events show Patrón
's, as well as the Guild's, honest and honorable commitment to the community of which they are a part of. The commitment to sustainable practices shows the dedication to that community. That point alone should easily sell Seattle, and the more bartenders visit the Hacienda, the more they'll be like Mike!--Micheal Cadden, USBG Seattle
How was your Perfectionists Global experience? The Hacienda was beautiful and relaxing. They had everything we needed
Tell us about your champion recipe! My recipe was a play on a tequila tonic - London dry style. I infused the tequila with coriander and juniper and used local honey from my mentor's restaurant group. They keep bees on the campus of GW University. I used local Virginia raspberries to make a honey and raspberry tonic and carbonated it to make the perfect tequila tonic
What did you learn from fellow bartenders from around the world? I learned some new presentation skills and techniques meeting everyone.
I now have gained some friends from around the world to guide me, and meeting them was priceless for me
What did you enjoy most about your Perfectionists experience? "I really liked seeing the ceramic artist who made the trophies. We got to visit his workshop, and this was very inspiring to me. It was my favorite day."
--Glendon Hartley, USBG Washington DC
How was your Perfectionists Global experience? "I'm still living through [my Patrón experience] day to day. What I learned through it is very active in my world."
Tell us more about the competition! "Globals was nerve racking. It was my first global competition, and Patrón stressed what a big deal it was. This put some pressure on, but it was good pressure. I arrived a day early to have some time to decompress and figure it out. Everyone became quick friends and was so warm and friendly. That put me at ease right away. I'm still talking to [the other competitors I met] regularly."
What did you learn from fellow bartenders from around the world? "The women bonded fast. There are not as many women in the cocktail world, and we all wanted to connect and become friends. It was really cool how we cheered for each other and supported each other during the competition."
What did you enjoy most about your Perfectionists experience? "I got to refine my personal technique and learn a lot from the others as well."
--Sarah Turbett, USBG Nashville
photos courtesy of Michael Cadden