We blogged about the kick-off of the 2011 Diageo Reserve World Class season back in February where we featured the 2010 winner Erik Lorincz and his potion.  Singapore’s search for our representative at the global finals of Diageo Reserve World Class 2011 in India is underway with bartenders having being put through a series of challenges.

While we’re sure most of you have been adventurous with mixing drinks, especially at wedding dinners with the traditional lethal concoction of Guinness, Martell VSOP, chilli stirred with a raw egg for the groom, being World Class takes a little more than a sense of deviousness. To be anointed Diageo Reserve World Class bartender is an arduous process. It includes a 6-month long programme which covers training and three challenges followed by national finals, before culminating at a week-long global finals in New Delhi. Making this year’s event more delightful for the public, for the first time ever, some of the most impressive cocktails entered for the challenges are being served on the bar counter.

Five signature serves, the best from the first two challenges, made with either Ron Zacapa Rum or Ketel One Vodka, are being served at the respective bars where the creators can be found. From truffle infused rum and nitro frozen chocolate meringues to Burmese honey and curry leaves – these clever and creative drinks deserve a place in any aficionado’s little black book of cocktails.

Patrick's Signature Ron Zacapa - by Myat Zaw Win a.k.a. Patrick at Tippling Club

Distinto-Diferente - by Zach Elias at TAB

Indulgence in the Clouds - by Akihiro Eguchi at Orgo

Ketel Kurrie - by Raveen Misra at Nektar

Hello Mother - by Myat Zaw Win a.k.a. Patrick at Tippling Club

Home - by Zheng Pan at No. 5 Emerald Hill

Other than Home, all the drinks are being served at their respective bars between $18 to $30. If you would like to follow the progress of this event, check out their Facebook page.

This just in: Fellow drinkers, Diageo’s agency has just informed us that ‘the public will be able to sample the winning drinks from the final challenges at the respective bars after the national finals wrap up so those who are interested can have a taste of the creations presented at the finals although they are not able to attend.’