Australian bartender Evan Stroeve from Sydney’s acclaimed bar, Re, has claimed a coveted Top 10 spot at this year’s World Class Bartender of the Year global finals. The competition, which is taking place virtually but being hosted in London, will conclude with the final challenge via livestream at approximately 6am, Friday 9th July AEST.
Stroeve completed against 49 of the best bartenders from across the globe but will appear in the final against Adam Fournier (USA), James Grant (Canada), Mika Ammunet (Finland), Hardeep Singh Rehal (Denmark), Laura Brady (The Netherlands), João Sancheira (Portugal), Cal Byrne (Ireland), Andrii Osypchuk (Ukraine) & Mar McClintock (Great Britain).
In the final speed round, “A Tale of Two Malts”, bartenders will create a menu consisting of four cocktails – two with Talisker and two with The Singleton as the base.
Stroeve has been a formidable contender in the global competition so far and, should he win, will follow in the footsteps of Australia’s past global champions, Tim Philips-Johansson (2012) and Orlando Marzo (2018).
“It’s such a thrill to see Evan performing so well on a global scale,” said Jonathan Morgan, Head of Reserve, Diageo Australia. “Australia boasts some of the very best bartending talent in the world and has always punched well above its weight on the global stage. Regardless of the final result this week, we’re extremely proud of what Evan has achieved, especially as we get set to host the global finals here in Sydney next year.”
Challenged with creating an inspired Ketel One Vodka serve using mindfully sourced ingredients that impact people, businesses or a cause in their community through a bartender-led initiative, Stroeve developed the ‘Martini Syndicate’ for a cause close to his heart.
Participating Martini Syndicate venues contribute one dollar per sale of a Ketel One cocktail to a carbon offset fund, with June contributions being matched from Stroeve’s national prize purse. Through a partnership with primary carbon credit partner the Aboriginal Carbon Foundation, the syndicate can have a genuine ethical impact as it simultaneously offsets some of the bartending industry’s carbon footprint.
“The ACF runs reforestation and other carbon projects that provide local employment and apply traditional ecological knowledge and Indigenous-led land management practices, including bushfire mitigation,” explained Stroeve. “It builds wealth for Traditional Owners and communities. As Australian bars offset their carbon output, they also promote the cultural knowledge that maintained this country for millennia.”
The Syndicate is already operating and gathering support nationally with bars involved so far including Re (Sydney), The Black Pearl (Melbourne), Maybe Mae (Adelaide), Clarences Company Store (Perth), Continental Deli & Bistro (Sydney), Births & Deaths (Wollongong), The Gresham (Brisbane), Icebergs (Sydney), Memphis Slims (Adelaide), and Earls Juke Joint (Sydney).
Stroeve started bartending at 18 years of age in his home town of Bathurst, at one of his local pubs, the Elephant & Castle Hotel. A year later he moved to Sydney, where he has worked behind the stick at Shady Pines Saloon, Frankie’s Pizza, The Baxter Inn and Restaurant Hubert, before joining Bulletin Place in 2017.
In 2018, he also started working on his own aperitif label, Rhubi Mistelle, with Bulletin Place owner Tim Philips-Johnsson, which launched in February this year.
Stroeve currently works alongside Scout London owner Matt Whiley at Sydney’s Re, a regenerative drinking experience pioneering a new approach to sustainable drinking.
You can follow Evan Stroeve’s journey in the World Class Bartender of the Year global finals via the live stream at diageobaracademy.com
