Following a successful first edition in 2022, the 50 Best Bars The Blend Scholarship reopened for applications in 2023, offering the once-in-a-lifetime opportunity to intern at world-leading cocktail establishments Alquímico, in Cartagena, and Sips, in Barcelona. As the culmination of an intense selection process, 50 Best and The Blend reveal the three finalists who will travel to Singapore for The World’s 50 Best Bars 2023 awards ceremony, where one lucky candidate will be named the winner
The sophomore outing of the 50 Best Bars The Blend Scholarship opened for submissions in April 2023 to scour the globe for the next generation of aspiring bartenders. Applicants faced tough competition across the numerous rounds of judging by a panel of industry experts, including Kelsey Ramage of the Trash Collective, USA, and Christina Rasmussen of Fura and Mallow in Singapore. The potential reward: a once-in-a-lifetime opportunity to embark on an all-expenses-paid adventure across Colombia and Spain, learning alongside a handful of bar industry legends to take a big step forward in their bartending career.
The final round of judging, which selected the trio of finalists presented today, included staigier hosts and industry veterans Jean Trinh of Alquímico in Cartagena (No.10 in The World’s 50 Best Bars 2022), and Simone Caporale of Sips in Barcelona (No.3 in The World’s 50 Best Bars 2022), alongside representatives from 50 Best, The Blend by Beam Suntory and The Sustainable Restaurant Association – 50 Best’s sustainability audit partner. Next month, the chosen three will travel to Singapore for an unforgettable week of activities hosted by The Blend and 50 Best, concluding in The World’s 50 Best Bars 2023 awards ceremony on 17th October, where the winning candidate will be named.
Meet the finalists, discover their winning cocktails and learn why they believe they deserve to be the next 50 Best Bars The Blend Scholar. For the full recipes created by each candidate, visit The Blend’s website.
APOORVA KOHLI
Age: 21
From: India
Current bar: Sidecar, New Delhi
Follow me: @apoorvvaaaa
How can we make the bar industry more sustainable and inclusive?
As a young bartender, I’m driven to bring about a positive change that extends beyond the bar counter. By actively engaging and supporting the community, cherishing my local culture and preserving traditions, I strive to inspire other like-minded individuals to become a part of the movement towards a brighter and more sustainable future for the hospitality industry.
Being from a nation as diverse as India, it holds the utmost significance for us to foster a deep sense of belonging and to make others feel right at home, even if they are miles away from it. I have the opportunity to work alongside an exceptional team that comprises individuals from a range of diverse backgrounds, where each brings their unique stories and perspectives. I try to create a hospitality experience that fosters a sense of belonging and heart-warming memories. Never underestimate the power of small and consistent efforts that will pave their way towards significant and lasting change.
What are five skills required of an exceptional modern bartender?
- Effective communication
- Hospitality
- Quick uptake
- Innovation
- Efficiency
Why should you win the 50 Best Bars The Blend Scholarship 2023?
This scholarship offers a worldwide cross-cultural learning experience, fuelling transformative change. Sustainability shouldn’t be daunting; it starts with curious people taking one step at a time. Small changes, when multiplied, create a ripple effect for impactful change.
Apoorva’s cocktail: Bael Brew
60ml Roku Gin
30ml bael syrup
15ml lime juice
2 dashes of coffee-spiced second flush tincture
DEMITRIA DANA PARAMITA
Age: 29
From: Indonesia
Current bar: People of the Sun Bar, Semarang
Follow me: @demitria_ramona
How can we make the bar industry more sustainable and inclusive?
Hospitality and the creative sectors are very much related. Nowadays, artists are innovating products that are more environmentally conscious, as a response to the negative impact during massive developments in the past. With all these concerns in mind, People of the Sun Bar (POTS) is doing its best to help the hospitality industry move forward.
When building POTS, the initial step was to research and create collaborations with local artists and small batch producers to create our serve ware from recycled materials. This includes our glassware (recycled glass and natural clays), shooter trays, coasters and menu book cover (recycled plastics) and uniforms (recycled jeans and fabrics).
For our cocktails, we focus on low-waste production, using only local resources, with almost all ingredients reused in our garnishes/condiments and bar snacks. Our first menu, Frutas Tropicales, inspired by Latin American culture, mimicked the fruits carried by the famed Palenqueras of Cartagena, Colombia, but made with equivalent Indonesian produce. Helping locals’ wellbeing and working together to create a better environment is my #FuturePositive idea for creating a better future for the industry.
What are the five skills required of an exceptional modern bartender?
- Product knowledge
- Communication
- Teamwork
- Flexibility
- Entertaining skills
Why should you win the 50 Best Bars The Blend Scholarship 2023?
By winning the 50 Best Bars The Blend Scholarship 2023, I’d have the opportunity to widen People of the Sun’s commitment towards a better environment, humanity and local living quality. The chance to put Indonesia's hospitality industry on the map will not only evolve the sector within our country, but also around the globe.
Demitria’s cocktail: Nira
45ml Roku Gin
100ml siwala shrub soda
RENÉ KARTHÄUSER
Age: 28
From: Germany
Current bar: Woods, Cologne
Follow me: @el_rhin
How can we make the bar industry more sustainable and inclusive?
The hospitality industry is currently undergoing a transformation towards more sustainable practices. Fortunately, most of our colleagues recognise that sustainable business practices are essential. However, the industry has been in crisis since the Covid-19 pandemic, leading many excellent professionals in the bar world to leave due to harsh working conditions and poor pay. It is now harder than ever to find and retain good employees. This constant turnover is unsustainable as training new employees consumes valuable resources, time and energy. As a result, the lack of resources hinders other sustainability projects and slows down the transformation process, ultimately affecting the other employees.
By prioritising employee wellbeing and providing a healthy work environment, businesses can reduce employee turnover, retain valuable knowledge and skills and create a more sustainable future for the industry. In addition, healthy and happy employees are more productive, which benefits not only themselves but also the business and its customers. Overall, addressing employee wellbeing and health is crucial for building a sustainable and successful future for the hospitality industry.
What are five skills required of an exceptional modern bartender?
- Compassion
- Infinite curiosity
- Constant self-reflection
- Overflowing passion
- Drive
Why should you win the 50 Best Bars The Blend Scholarship 2023?
The bar community has shaped me in countless ways and every day I continue to learn and grow, fuelling my desire to give back. Winning the 50 Best Bars The Blend Scholarship would be a substantial step towards my goal of one day opening a sustainable cocktail bar, empowering employees to pursue their dreams.
René’s cocktail: Wildkräuterei
25ml Roku Gin
25ml wild herb korn liqueur
25ml Riesling wine from Rheingau region
Blossom of garden nasturtium to garnish
Read the story of Drew Fleming, the 50 Best The Blend Scholar 2022.
The winner of the 50 Best Bars The Blend Scholarship will be announced at the live ceremony of The World’s 50 Best Bars 2023, sponsored by Perrier, in Singapore on 17th October. To be the first to hear about the latest news and announcements, browse the website, follow us on Instagram, find us on Facebook, visit us on Twitter and subscribe to our YouTube channel.
