Bartender Jobs in ROCK BAR BALI

Bartender Jobs in ROCK BAR BALI

AYANA Resort & Spa Bali and the newest member of her family tree RIMBA Jimbaran Bali are currently looking for the following positions:

1. Bartenders
2. Aprentice Bartender

Please send your application and resume with a recent photograph to agisna@ayanaresort.com by the latest 10th of August 2013

Cheers,

D' Agisna Ramdhani

Cocktail Architect

"Blood Diamond" RON Zacapa base Cocktail

 

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COCKTAIL ARCHITECT ROCKS

JAKARTA UNIVERSITIES

There has been tremendous buzz in the bartending world for the past few years regarding the term ‘molecular mixology’. Simply put, it is the process of changing the state of a liquid into a solid or gas.
Nowadays, bars have begun taking cues from culinary predecessors; bartending is making a shift towards incorporating science into cocktails. Hence, ‘molecular mixology’ has become the latest trend, the bar equivalent of a molecular approach to gastronomy, which has made leaps and bounds in the kitchen in the past few years.
Rock Bar Bali, the pioneer of Molecular Mixology in Indonesia, was asked to send its senior mixologist D’Agisna Ramdhani to present a short course on molecular mixology to over 150 Hospitality Major Students and the country’s top bartenders, in Jakarta earlier this month. The seminar was the first ever Molecular Mixology Seminar held at Bina Nusantara University Auditorium and was attended by students of Bina Nusantara University, University of Pelita Harapan, Trisakti University and Bandung Tourism Institute (STP).  They were given some key lessons on how to use molecular techniques to flavor or alter the physical properties of cocktails.
The award winning Rock Bar is often credited as being Bali’s best bar; it was recently listed in “50 World’s Best Beach Bars” by CNN Travel in June 2013. It is located at the AYANA Resort and Spa Bali, a seafront 77-hectare property that features 78 private luxury villas and a 290-room hotel. The bar is perched 14 meters above Jimbaran Bay and offers 360-degrees of sheer glamour on a rocky outcrop at the base of towering

cliffs.Agisna himself is no stranger to the world of molecular mixology. Having secured 2^nd Runner Up position at the Indonesian National Finals of the Diageo World Class 2013 Bartending Competition, he is also responsible for Dava’s Martini Bar. Dava is another award-winning ultra-chic restaurant at AYANA that serves an innovative array of modern French cuisine with stunning Indian Ocean views. Agisna oversees the extensive menu of over 50 signatures and contemporary Martini selections and drinks, served either in the contemporary glamour of an intimate club atmosphere or at the open-air terrace tables of this 2013 Miele Guide listed restaurant.
Asked about the secret of creating a successful molecular mix, Agisna answered, “At both Rock Bar and Dava, I only use premium products, the best ingredients available in the market. We strive to deliver the latest trend of cocktail making and never compromise on quality.” 

The Seminar & Direct Training “MOLECULAR MIXOLOGY” Speak Easy, its Prohibition Time! was held on Tuesday 11 June 2013 at Auditorium 4th Floor, BINA NUSANTARA UNIVERSITY Jakarta.

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DIAGEO RESERVE COMPETITION

World Class Challenge - Bar Chef with Singleton

"Dufftown Butter Scotch 1896"


Infused Singlemalt
500 ml Singleton
100 grams Dried Raisin
method:
soaked the raisin into the bottle of Singleton for about a week with no air goes in and out
Butterscotch Mixture
1 cup firmly packed brown sugar
20 ml butter
10 ml vanilla
10 ml Singleton
1 1/2 cups whipping cream
2 cups half-and-half (light cream)
6 large egg yolks method:
1. In a 1- to 2-quart pan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in 1/2 cup whipping cream until smooth; remove butterscotch mixture from heat. Add vanilla and Singleton.
2. In a 3- to 4-quart pan over medium-high heat, combine remaining 1 cup whipping cream and the half-and-half; bring to a simmer.
3. Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into egg yolks, then pour egg yolk mixture into pan with cream. Stir constantly over low heat just until mixture is slightly thickened, 2 to 4 minutes. Immediately remove from heat.
4. Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day.
Start to freeze the mixture using Liquid Nitrogen
1. Place the Butterscotch mixture in a mixing bowl.2. Pour a half litter of Liquid Nitrogen directly into the mixture ( better to work in a well-ventilated area )
rapidly beat the mixture using balloon whisk, do not stop folding and better wear hand-glove and take extra precaution do to instant frost biteThe result, literally 30 seconds later the best butterscotch gelato you would ever taste. The secret is in the rapid freezing. When the mixture is frozen by liquid nitrogen at -196°C, the ice crystals that give bad ice cream its grainy texture have no chance to form. Instead you get microcrystalline butterscotch gelato that is supremely smooth and creamy in texture

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Burnt Oranjj Chocopolitan

Ingredient
KetelOne Oranjj Vodka 40 ml
Creme De Cacao White 20 ml
Home-made Burnt Orange Liqueur 20 ml
Kintamani Orange Jelly 20 ml
Egg white 10 ml

Method
1. shake all the concoction with ice except egg white
2. strain to another mixing glass
3. pour the egg white and start to quickly stir with the hand mixer or bar spoon to emulsify
4. serve the cocktail into chilled martini glass


It has come to my thought that I should have create something to drink in honor of my Mom  she's my biggest inspiration ever who used to watch "Sex and the City" while having a nicely prepared Cosmopolitan and Orange Creme Brulee, so.... by all mean, I took all the idea in making cocktail base on those flavor into my new cocktail creation.... hope you guys enjoy this drinks and by the way it has won 3rd place in the Diageo Reserve World Class Challenge on KetelOne Vodka  held in Rock Bar Bali - Indonesia

 RETRO CHIC Challenge with Ketel One Vodka

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HOME-MADE LIQUID NITROGEN

You can make your own homemade liquid nitrogen using readily available materials. It's not really liquid nitrogen, however, but cryogenic-temperature alcohol. The chilled alcohol can be used for many liquid nitrogen projects, such as freezing flowers or other materials. It is not suitable for ice cream or anything edible. Also, although this "poor man's liquid nitrogen" is very cold, it doesn't vaporize off your skin like true liquid nitrogen, meaning it can give you frostbite very easily. Avoid skin contact and use all the safety precautions you would use with nitrogen.
Homemade "Liquid Nitrogen" Materials

• dry ice

• 99% ethanol (lower percentage will work but you'll get a gelatinous cryofluid)

• Insulated plastic container (don't use glass because extreme temperature changes may cause it to shatter)

Prepare the Homemade "Liquid Nitrogen"

   You've two ways to do this

1. Alternatively, you can pour the alcohol directly over the dry ice. This is easier, but you won't have control over the temperature of the dry ice, so it's possible your alcohol will freeze.

Otherwise just follow below steps:

Pour the Ethanol alcohol into a plastic insulated container 

Keep dry ice into another insulated container

Slowly add dry ice to bath the ethanol, please use PPE

Place shaker base to hold anything you wish to freeze

You may use electric hand blender to mix the ingredients 

CAUTION

The chilled dry ice/alcohol bath is very cold. If the chilled coolant contacts your skin it can cause almost instant frostbite. Use due care in handling the cold bath, These method can be use in preparing any frozen cocktails and Ice cream,it's not recommended to drink anything mix with the coolant liquid

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Cutting Edge Martini

The exact origin of the martini is unclear. Numerous cocktails with names and ingredients similar to the modern-day martini were first seen in bartending guides of the late 19th century.One popular theory suggests it evolved from a cocktail called the Martinez served at the Occidental Hotel in San Francisco sometime in the early 1860s, which people frequented before taking an evening ferry to the nearby town of Martinez. Alternatively, the people of Martinez say the drink was first created by a bartender in their town. Another theory links the first dry martini to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912.

but one thing for certain, do not confused the bartender with Dry Martini and Martini Dry you've ordered, both are aperitif but the one  called "Dry Martini" definitely is a cocktail

which you poured all ingredients into a mixing glass with ice cubes, stirring it gently until the ingredients are mixed then strained and served "straight up" (without ice) in a chilled cocktail glass and garnished with either a green olive or a twist of lemon (a strip of the peel, usually squeezed or twisted to express volatile oils onto the surface of the drink) .

Although there are many variations, in modern practice the standard martini is a mix of gin coupled with dry vermouth usually in a five-to-one ratio. Shaker mixing is common due to influences of popular culture, notably the fictional spy James Bond, who in movies always asked for his vodka martini to be "shaken, not stirred". However, stirring has a long history. Harry Craddock's prescribes stirring for all its martini recipes. 

But now we can even push the way of making Martini's to the limit, otherwise cutting edge style, not to worry if its stirred nor shaken, what you could do is to prepare your Martini with a new way to where its never been seen in any place you've visit & the truth is by only placing Vermouth into sprayer gun (parfume's alike tube) and spray THE MIST into the glass so that the vermouth flavor coat the inner glass evenly and of course it should be done before you chill the glass with full of ice, rather than you poured the vermouth in the first place into the mixing glass with full of ice and than you strain it out just 

enough to coat the ice cubes and then again you pour the Gin into vermouth coated ice cubes, its too complicated and time consuming, so why don't start practice this brilliant idea at your own, its looks more fancy though and you know since the beginning I'd love to see something different and more buzz going on behind the counter, is that makes sense to you?
However in the mid-1990s saw a resurgence in the drink and an explosion of new versions.Some newer drinks include the word "martini" or the suffix "-tini" in the name (e.g., appletini, peach martini, chocolate martini, espresso martini); however, these are simply named after the cocktail glass they share with the martini and do not share any ingredients in common other than vodka (in most cases), and therefore should not be considered variants of the martini.

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BASIC BEVERAGE KNOWLEDGE

BEVERAGE CLASSIFICATION

Non Alcoholic

·       Natural Mineral Water

·       Artificial Mineral Water

·       Juices

·       Squashes, Mocktails

Alcoholic 

BEERS

Beer is fermentation of Barley, Hops, Water and Yeast as the basic fermentation process, and the process of making Beer called Brewing.

Firstly Beer made by Egyptian (17 BC), First Beer Company opened in Philadelphia, USA in 1637.

 Brewing Process:

•      Malting Barley                                                         
•      Mashing Malt                                                           
•    Making Mash to be Wort (liquid extracted from the mashing process)
•      Fermenting Wort to be come Beer
•      Filtering
•      Bottling

Types of Beers:
•      Pilsner                                                          
•      Black                                                      
•      Lager                                                             
•      Draft                                                              
•      Ale                                                          

WINES

Wine is an alcoholic beverage made from fermented grapes juice, starch or other fruits. 

Yeast consumes the sugars in the juice and converts them into alcohol.

a. Natural Still Wine : Fermentation of Grape Juice
•      White Wine              : Fermentation of White or Red Grape Juice without skin
•      Rose Wine                : Fermentation of Red Grape Juice, skin gives the color
•      Red Wine                  : Fermentation of Red Grape Juice with the skin

b. Sparkling Wine     : Natural Still wine adds CO2
•      Champagne             : Made in Champagne with Champenoise (process
•      Other Sparkling Wine : Made out of Champagne region

c. Fortified Wine : Natural Still wine added alcohol
•      Port (Graham’s, Cockburn, Taylors)
•      Sherry (TioPepe, Amontillado, etc.)
•      Malaga
•      Madeira
•      Marsala

d. Aromatic Wine : Natural Still wine added Herbs, Spices
•      Vermouth (Martini, Noilly Pratt, Cinzano, Carpano, etc.)
•      Anisette (Pernod, Richard, Pastis, etc.)
•      Bitter (Campari, Angostura)
                                       

   

SPIRITS

Is a distilled beverage, yet alcoholic beverage containing ethanol that is produced by distilling (separating alcohol from water process), ethanol produced by means of fermenting grain, fruit or vegetables.

Distillation was invented by Greek alchemists working in Alexandria in the 1st century AD

DRY SPIRIT / LIQUOR& SWEET SPIRIT / LIQUEUR

1. DRY SPIRIT / LIQUOR
Types of Spirits:
·         Whisky (Scotch, Bourbon, Canadian, Irish)
·         Brandy (Cognac, Armagnac, Other Brandy)
·         Rum (Light, Gold, Dark)
·         Gin
·         Vodka
·         Tequila & Mezcal

a. WHISKY

Whisky firstly made in Ireland, through distillation process of fermented grainProcess of making Whisky;

·         Selecting Grains
·         Malting Grains
·         Making Malt into Wort
·         Making Wort into Wash
·         Making Wash into Whisky
·         Aging Whisky
·         Filtering and Bottling Whisky

Types of Whisky:·         Scotch (smoky flavor); JW Red, Black, Gold, Blue Label, J&B Rare, Chivas Regal, Ballantines
·         Irish Whisky (unsmooky flavor); Old Bush mill, John Jameson
·         American Whisky; Wild Turkey, Jim Beam, Jack Daniel
·         Canadian Whisky (Lighter); Canadian Club, Seagram VO.

b. BRANDY

First made in Italy, called “Aqua Ardens” means Distilled water. Brandy taken from “brandewijn” means distilled wine.

Types of Brandy:·        

Cognac
Cognac is the only brandy that made in Charente District, Cognac Region, France.
There are two ways to classify the standard quality of Cognac;Star system; *, **, *** and VO: 10-12 YO, VSOP: 20-25 YO,XO: 45 YO, E: 70 YO
Example: Remy Martin, Hennessy, Courvoisier, Martell, Camus, Otard·        

Armagnac
Armagnac is the only Brandy the made in Gers district, Armagnac Region, France. Made of white wine only.Example: Chabot, Napoleon, Laberdolive·        

Brandy
Brandy is a name for distilled wine that made out side of Cognac and Armagnac. Brandy made in all around the world that produce wines.Example: St. Thomas, Christian Brother·         Fruit Brandy
Fruit Brandy is a kind of Brandy that distilled from fermented all kind of fruit juice, except Grape.Example: Apple Jack (USA), Calvados (France), Kirsch, Framboise,

c. RUM, RHUM OR RON

Firstly made by Spanish in West Indies. Word Rum is taken from Rum bullion or Rumbustion, meanings plantation from Caribbean Sea.Spanish give a name “Ron” and France said “Rhum” means an Alcoholic Beverages that made through distillation of Fermented molasses and aged for few years.

Process of making Rum;

·         Selecting Molasses
·         Fermenting Molasses to be Wash
·         Distilling Wash to be Rum
·         Aging Rum
·         Bottling Rum

Types of Rum;·        

- Light Bodied Rum (Dry with light taste of molasses made in Puerto Rico, Cuba, Mexico,Hawaii)- White / Light Rum-  Gold / Dark Rum                                                                                      -  Full Bodied Rum (Dark, sweeter and strong bouquet, made in Jamaica, Guiana – England)   - Aromatic Rum (Light Rum with strong flavor)   

d. GIN

Firstly made by Dr. De La Boe, by re-distillation of neutral spirits and Juniper berry. France said Geneivre (Juniper berry), Holland said Genever or Geneve and finally English said Gin. Gin is a national drink of English.
Gin is an alcoholic beverage that the taste has improve by re-distillation of Grain Spirit and Juniper berry fruit and some other flavoring agents such as Almond, coriander, Cardamom, Orange, Lemon / Lime skin.

Process of making Gin;

·         Rectifying Grain Spirit
·         Making Gin Flavor
·         Re-distilling the Spirit and the Flavor
·         Tasting and Bottling (add distilled water to decrease alcohol and caramel to get the fix / gold color)

Types of Gin;

 ·         Dry Gin, Light bodied and dry and more popular with London Dry Gin.

Example; Gordon’s Dry Gin, Beefeater’s, Ballantine London Dry Gin (England) Gilbey’s, Schenley, Calvert and White Satin from America

·         Genever, Stronger Gin with malt taste, and more popular with Holland or Dutch Gin because firstly made in Schiedam, Holland. Normally served straight and chill, not match for cocktail.

Example; Ketel One Genever, Bols Genever, Bokma  Genever, Clearyinn Genever·         Other Gin
-          Old Tom Gin, Gin with additional Sugar syrup
-          Sloe Gin, Sweet Gin made of Sloe berry, sugar syrup and bitteralmond
-          Golden Gin, Gin with gold color because of aging process
-          Flavored Gin, Sweet Gin with Orange, Lemon and Mint flavor
-          Ply moth Gin, a Dry Gin made in Ply moth, London

e. VODKA

Firstly made from Potato, in Russia. Name of Vodka come from Russian word “Voda” or Poland word “Woda” that mean little water Vodka is tasteless, colorless, flavorless& Odorless alcoholic beverage, that distilled from fermented of Starch, Grain, Vegetables or Fruits

Process of making Vodka;

·         Cooking Potato or Grain
·         Fermenting to be Wash
·         Distilling Wash to be Vodka
·         Filtering and improve the taste

Some sample popular Vodka;

·         Stolichnaya – Russia
·         Smirnoff – England
·         Ciroc, Grey goose – France
·         Ketel one – Holand
·         Absolut – Sweden
·         42 Below – New Zealand

f.  TEQUILA

 Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands of the western Mexican state of Jalisco.the same spirit that made out side of tequila Region called MescallTypes of Tequila;·         White Tequila (No Aging)
·         Gold Tequila ( Aging)
Anejo( Aged 1 Year)MuyAnejo (aged 2 – 4 years)

2. SWEET SPIRIT / LIQUEURS

In the middle ages, France and Italian try to make liquid for medicine by mixing spirit with some herbs, and the liquid called Liqueur / Liquefacere.

Basically Liqueur is made of spirit and combines with one or some flavoring agents.There are three method of making Liqueur;

·         Infuse
·         Percolation
·         Distillation

Basic ingredients of Liqueur are Spirit, Flavoring Agents, Sweetening Agents and Coloring Agents.

Types of Liqueurs;

·         Under Proprietary Brand (Cointreau, Grand Marnier, DOM Benedictine, etc)

·         Proprietary General Brand (Crème de Banana, Blue Curacao, Crème de Cacao, etc)