Charles Joly, The World’s Best Bartender

Charles Joly2

Photo Courtesy Diageo World Class

On August 1st, after an intense week of serious competition against 47 of the best mixologists from around the world, Charles Joly, from cocktail lounge, The Aviary in Chicago, was crowned the DIAGEO RESERVE WORLD CLASS™ Bartender of the Year 2014.

charles-joly-4

photo courtesy Diageo World Class

“This journey didn’t start today at the ceremony, this week at the finals, or even last year when I entered the heats – it started many years ago when I first started working in a local bar. The flavours, the smells, the sounds, the techniques, the history, the theatre – I realized I did not want to create just another drink. I make drinks with my heart and it makes me happy to see customers happy. The possibilities open to a bartender are limitless, not just in terms of your career but your creations – the only limit is your imagination.”
– Charles Joly

charles-joly-2

photo courtesy Diageo World Class

Joly is the first bartender from the United States to win this impressive title in the six years that Diageo Reserve has produced the global competition. And it’s a pretty huge achievement!

I recently got the opportunity to interview this acclaimed mixologist, master of cocktails, global booze ambassador, and mixer and shaker of magical potions that has won the world over. But, what was I going to ask the BEST BARTENDER IN THE WORLD?? With all of this massive attention on him recently, what could I possibly ask him that he wasn’t already sick of answering? Luckily, I didn’t have to! I made the brilliant decision to rely on you, dear Foxy Friends, to come up with those hard-hitting boozy questions! Thankfully, y’all came through! Then I turned those questions into a fill-in-the-blank questionnaire. Who doesn’t a like fill-in-the-blank questionnaire?? OK, I’m sure, some of these questions he’s been answering, ad nauseam, but I thought some of these things would still be fun to share. See his answers below in bold. Thanks to those of you who submitted questions on the Bit by a Fox Facebook and Instagram pages!
______________________________________________________________________

The very first cocktail I ever made was probably not very good, but I’m sure I made it with a smile. My go-to drink of choice when NOT tending is a cold beer and a bourbon with a bit of ice, but when I’m indulging, I’ll have an old rum served in a beautiful glass. I wish people didn’t order so many ___________ and that more people appreciated ___________ more (Sorry- order what ever you’d like. It’s my job to serve the guest). When I discovered Bridget Albert, it changed the  way I approached cocktails. If I could work with one bottle of liquor for the rest of my life it would be pretty boring. When creating drinks, I draw most of my inspiration from the season and the guest. One of the biggest mistakes a mixologist can make is too much mustache wax.… My top tip for enthusiasts and home bartenders who may not have access to fancy tools and complicated ingredients would be that you don’t need them anyway. The beauty of cocktails is that simple is often best and the tools haven’t changed much. The most surprising thing that I learned about myself when I was competing was I can function on incredibly little sleep. I found that experience and calm was one of my biggest assets during the competition and that organization was very valuable in helping me to win. When I won DIAGEO RESERVE WORLD CLASS BARTENDER OF THE YEAR , I celebrated by having a 1863 rye whiskey Sazerac made tableside by Salvatore Calabrese.

charles-joly-1

photo courtesy Diageo World Class

While the World Class finals consisted of a series of challenges, there WAS a winning cocktail: Above the Clouds. You can find this innovative recipe below!

Charles Joly3

photo courtesy Diageo World Class

Above the Clouds
created by Charles Joly

1.5 oz Ron Zacapa Centenario
.5 oz Benedictine
1.5 oz Verjus rouge
1.5 oz Gingerbread Dream Rooibos syrup
Aromatic vapor as a garnish

Combine all ingredients in a beaker over a heat source.
Pour the liquid into a glass globe and drop in a small amount of dry ice to chill.

 

I'd love to hear what YOU think! Scratch a few thoughts down there, why dontcha?