Rasty Kasar, one of Slovakia’s most successful figures in the international bartending scene and a regular contributor to BarMagazine, clinched a coveted victory at the prestigious Taiwan International Coffee Show in the Coffee in Good Spirits category in late November.
As a bartender and barista who has worked in top establishments worldwide like the American Bar at London’s Savoy Hotel and Kwānt by Erik Lörincz, Rasty couldn’t hide his elation post-competition. We had the chance to ask him a few questions about this achievement, aiming to inspire others towards similar accomplishments.
Rasty, first and foremost, congratulations on your victory! How long did you prepare for the competition?
I prepared for almost a year, since winning the championship in the United Kingdom. We had a fair amount of time, but the challenge was that the specific products used in the competition, such as the spirits for each round, were revealed only three weeks prior. Gins, vodkas, and rums we used were even unavailable outside the USA, creating a bit of uncertainty. However, my acquaintances helped source the bottles. Whether all contestants had this opportunity is questionable.
What did your preparation involve?
We had several concepts we developed to see if they would resonate on the global stage. Eventually, we settled on one that reflected my experiences in London and the bars that influenced me. Each cocktail was dedicated to one of these bars—Termini, the American Bar at Savoy Hotel, and Kwānt by Erik Lörincz. Alongside crafting the cocktails themselves, we needed to create a menu that captured the essence of the entire idea and somehow elevated it. The same applied to the coasters, which reflected and unified the idea through their presentation, appearance, and shape. Presentation, inspiration, and delivery formed a narrative, with the menu and coasters aiding in this storytelling. Preparation, therefore, included crafting the presentation, coffee selection, cocktail creation, countless hours of training and rehearsal, not to mention logistics and resolving inevitable complications.
What was the atmosphere like during the competition, and how did you feel? Did you believe you would succeed this time?
The competitive atmosphere was fantastic, filled with a desire to win. We felt prepared, although I must admit, emotions can naturally fluctuate. It’s a different country; one doesn’t have the same support as back home, but coincidentally, many friends I made in London happened to be from Taiwan, so we could turn to them if needed. And indeed, we did.
What, in your opinion, led to your victory?
Several factors contributed. The presentation was unique, deeply personal, and you could sense the judges appreciating it, primarily because it all made sense. The menu took the form of a book divided into chapters, representing cocktails inspired by London’s bars. On one side, there was always the recipe, and on the other, an image aimed to immerse the guest into the circumstances that led to the drink’s creation. Undoubtedly, the uniqueness of our final drink helped us. Irish coffee became my signature drink over the last seven years. I’ve made several thousand Irish coffees, and we managed to incorporate ingredients that truly deserved to be part of our performance. We used ingredients like Blanton’s Special Reserve, Kavalan Triple Sherry Cask, caramel syrup, Jersey cow cream, and Sebastian Ramírez’s Wush Wush variety from El Placer, Colombia.
What, in your view, is crucial for someone aiming for the top spot in such a competition?
It’s certainly not achievable without prior experiences not only from bars or cafes but overall hospitality. We had a world stage experience in 2018, where we finished last, a symbolic moment because in five years, we’ve climbed from last place to first. It definitely counts having the ability to naturally engage people, listen, not just talk about drinks but involve them in the narrative. However, the crucial variable is the team around you, continuously helping fine-tune things, write lists, check, polish, set up, while one rehearses the presentation… And finally, these are the people who want to see you lift the trophy because they believe in you and your mission. I couldn’t have done it without my wife Lucia, coach Paul Ross, business partner Charalampos, and people like Martin Hudak and Erik Lörincz. Not to mention the support from family, friends, and colleagues.
What does this victory mean to you?
It holds great symbolic and sentimental value for us. Since 2018, we’ve strived for this title, and time has shown that obstacles and problems are tools for overall personal and professional improvement. Winning this title is the pinnacle in the world of coffee cocktails. It’s also essential to mention that people love titles like world champion. Therefore, I believe this will be an opportunity to continue spreading awareness about coffee cocktails following in Martin Hudak’s footsteps. Martin convinced me to enter this competition after I assisted him in preparing for the World Championships in Budapest in 2017, where he became the world champion. I greatly admire him and thank him for positively influencing my work until the moment I could tell him that two Slovaks have become world champions. Thank you, Martin! However, I want people who found themselves in my story to gather courage and reach out if there’s something I can help them with. There are many successful Slovaks in the hospitality industry, and they can be their successors.
What advice would you give to coffee enthusiasts interested in entering such a competition?
I’d insist that people not be afraid and leverage the knowledge and experiences of previous competitors to deliver excellent performances. Creating a cocktail might not be as challenging considering the vast amount of information available in various areas and our ability to navigate through mixology and coffee. It’s also worth considering an idea I pondered a few years ago—don’t seek coffee; let coffee find you.
