Blake Jones on Diageo World Class 2016
Aug. 29, 2016
Blake Jones’s attitude is almost as refreshing as his drinks. Though the up-and-coming mixologist is relatively new to the profession, he has proven himself to be an able competitor at World Class. We sat down recently to talk with Blake about his experiences at World Class and his observations on trending drinks and spirits.
What’s the best piece of advice you took with you to the World Class Competition this year?
Recently, my friend Eric Foster told me that when he competes or does any type of presentation, he thinks about how he can make the best impression on the judges and the people involved and how he can best represent himself. Thinking about it from that perspective was way better than thinking when I go into this, “what happens if I win, what happens if I lose?” Instead, I think “how can I make sure that I’ve made the best impression on the judges, to where they remember who I am?” Often times you get so caught up in what drink you’re making and how you’re going to present it and what glassware you’re going to use that you forget to truly be yourself and make sure your presence is known.
Did you have a favorite among your drinks?
One of the drinks was for my Johnnie Walker blending challenge. I had made this cocktail with the help of Foxtail Coffee Co. and Vespr Coffeebar. I made a syrup out of the cold brew and used it with Johnnie Walker Double Black, Fernet-Branca and a tobacco bitter. I tried to combine all the ritual elements of an after dinner gathering into a cocktail. And truth be told, I had just gotten home from a trip and I didn’t really have time to build the drink. So, I went back through my notes about the cold brew, about Johnnie Walker Black, and I built this drink profile off of my palate and my memories and hoped for the best. Then a couple of weeks later, the bitters were finally ready, and everything came together. This was two days before I left for the competition. I said, “Okay now or never, I’m going to make this drink.” I made the drink, and I was extremely proud of myself, because this was something that in my head I thought should work, and when I made it and it did work. It gave me a huge confidence boost. It was a cool idea and it was great to see it come to life.
What was your favorite spirit to work with?
I would have to say Bulleit. Any expression from Bulleit, simply because they make great rye and a great bourbon. But I think it’s more about my experience with Diageo and Bulleit. I was able to actually visit Bulleit and talk to Tom and talk to Hollis, and I think that’s really important. You appreciate a product for the flavor, taste, bottling, and packaging and how it works in a cocktail, but when can sit down and get into the head of the people behind it and see the passion that they have, it really elevates that appreciation for me. I’ve been drinking Bulleit since I started bartending. It’s a great whiskey. I used all three Bulleit expressions in my speed round. I could have done that with any of the brands, but I chose Bulleit.
Did you pick up any tricks that you’ve incorporated into what you do?
Learning more about flash infusion and how to quickly introduce new flavors into drinks was a really neat concept that I’d never really worked with. I’d never worked with a Perlini [carbonated cocktail system] Shaker before, and using one of those was really awesome.
What is popular with your customers this summer?
We have a long reputation as a dedicated cocktail bar, and a lot of the people that come into our bar know us for being creative. Every four months we do a new menu, and we always have a variation on the Old Fashioned. To us, it’s not a drink, it’s a style of cocktail. Sugar, bitters, water, spirit. We play around a lot with that idea and people enjoy that. This summer, people are also really getting into rum. Rum and Tiki culture are starting to pick up a lot around here. People are also coming into the bar asking about mezcal, which didn’t used to be a thing.
Anything you want to add?
The World Class competition was life-changing, and I urge anyone interested to give it a try. I’ve been bartending a little over two and a half years, and I made it to nationals because I tried really hard, I worked really hard, I studied hard, I asked a lot of questions and I surrounded myself with peers and colleagues that are all passionate about the industry. Also, I think a lot of people are afraid to fail in this sort of competition, but in the end you never really fail. Sometimes you just don’t win, but who cares?
Follow Blake Jones online on Twitter @blakeypoojones and Instagram @blakejones, and see his work as a photographer at Blake Jones Photo.