Bulgaria's Best Bartender

Ventsislav Trenchev was born in a small Bulgarian town, Blagoevgrad, yet he thinks on a world-class scale. At 23, alongside his beloved partner Darina, he has already opened Hangout, a 3-in-1 space: brunch spot by morning, coffee house by afternoon, and lounge bar by night. 

 

Along the way, he initiated “Garnished with Education,” and won the Bulgarian Best Bartender award in World Class Bulgaria.” He took his ambition to the global stage of one of the world’s most prestigious bartender competitions - the World Class Competition.

 

And did I mention that he does not drink alcohol?

 

Yet, he creates one of the most innovative and masterfully designed cocktails impressing leading figures in the hospitality industry, such as Eric Van de Beek, Julie Reiner, Ago Perone—the Maestro, and Adrien Michalchik. 

 

The World Class Competition was held in Shanghai, China, from September 8 to 12 featuring 44 contestants from various countries. The competition was sponsored by DIAGEO and organized by the United States Bartenders’ Guild (USBG). There are a total of five challenges; the first four, namely Johnny Walker Blue Label, Don Julio, Ketel One, and the Singleton challenge are performed by all of the participants while the last one - Shanghai Showdown, requires the top eight bartenders to compete in a bar pop-up challenge and determines the winner.  

 

 

The Johnny Walker Blue Label challenge requires the participants to create a drink tied to an immersive experience. 

 

“There’s a Johnnie Walker Blue Label ad from about ten years ago featuring actors Jude Law and Giancarlo Giannini. They are on a yacht, sipping the signature blue whiskey while negotiating over the yacht itself,” Ventsi explained enthusiastically.  

 

Inspired by this, his idea was to recreate that scene for the judges in just six minutes. He used a blue tablecloth draped over the bar to visually evoke a maritime setting and a diffuser filled with eucalyptus essential oils to create a captivating ocean-like atmosphere. 

 

“I set up a hologram projection that played beside me as I presented. It was a pre-recorded video of myself dressed as a captain,” he elaborated. 

 

The interesting twist? Amidst their conversational interaction, the holographic captain and Ventsi were narrating the story of the whiskey, thus maintaining a dynamic back-and-forth the entire time while displaying Ventsi’s profound knowledge about the brand. 

 

“The captain begins: “Welcome aboard our beloved yacht, Darina. Right now, we are in open waters near France. This yacht was built in 1991…” At one point, he told Ventsi, “Take a pair of binoculars and look north, at 24 degrees - that’s where Scotland is.” 

 

Then the captain said, “We’re heading into open waters; start the engine at full throttle.” Under the bar, Ventsi placed a speaker, controlled remotely by his team. As soon as the cue came, it played the sound of a yacht engine roaring. Meanwhile, he crouched down, pretending to pull a lever.

 

The drink featured whiskey as its base. He researched champagne’s composition and found it is made from three grape varieties: Chardonnay, Pinot Noir, and Pinot Meunier. He opted for Chardonnay to achieve an amber-yellow color and enhanced its sugar content for a sweeter note.

 

Then came his consideration for Champaign’s acidity.

 

“During champagne production, malolactic fermentation produces lactic and tartaric acids. I used these two acids to create a balanced acidity that lingers rather than abruptly fading, thanks to lactic acid’s gradual effect. I also incorporated verjus (juice from unripe grapes) for additional sharpness and then carbonated the mixture,” Ventsi unfolded. 

 

Accompanying the champagne - which was not champagne, he served an oyster - that was not an oyster.

 

“For the oyster, I used a real oyster shell but crafted the filling from mushrooms and tomatoes, both rich in umami, thus pairing well with Blue Label. I created a firm outer shell using a reverse spherification technique from molecular gastronomy. At the same time, the inside remained liquid - allowing it to burst in the mouth, just like a real oyster,” he explained.

 

 

To complete the sensory experience, he incorporated an AI-generated open-sea radio static. 

 

“As I presented the drink and oyster, I staged a scene where I “tuned” an old retro radio, trying to “find a signal” at sea. The broadcast featured fake news about the competition, followed by an AI-generated summer hit - written and composed by us - promoting the brand, champagne, and the event.” 

 

For the fourth challenge, Ventsi’s presentation was inspired by Studio 54 in New York. Today, it’s a renowned theater where Broadway cabarets and musicals are staged, but 50 years ago, it was the most exclusive and wild nightclub in the States, open only to a selected few.

 

“My idea was to begin the presentation with a three-minute cabaret experience at Studio 54, followed by an abrupt transition leading the judges and the audience into the wild setting of a nightclub scene,” Ventsi shared.  

 

He even had a custom-made jacket designed to be torn apart during the presentation to elevate the transition.   

 

“At the third minute, I announced, ‘Now, it’s time for the disco,’ The lights went out, and I flipped the location sign board and tore the back of my jacket, revealing that we were now in Studio 54 in 1980, where all the crazy things happened…”

 

To top it off, he researched that in 1977, Bianca Jagger entered Studio 54 on a white horse - a sensation at the time. Given that he was not allowed to bring a horse into the hotel, he was forced to improvise.

 

“I bought a horse costume, used an old Starbucks bag for a Mick Jagger wig, and proudly told the judges: “In 1980, Bianca Jagger entered Studio 54 on a horse, and today, 1982 - two years later, her husband Mick Jagger will repeat this feat, but especially for you, dear judges and esteemed audience.” Then he yelled, “Here he comes, riding in on a horse!”

 

From a small town in Bulgaria to the world stage in Shanghai, Ventsi’s journey is a testament to where passion, dedication, and hard work could lead. 

 

For those who dare to dream, he serves as a reminder that even the boldest visions can turn into a reality. 

 

This article has been written by Kalina Marinova, an AUBG student. It is part of the collaboration between AUBG Daily and the Newsroom course led by Prof. Laura Kelly.