![]() ![]() ![]() My biggest dream is to create that kind of space in Jamaica, particularly in Mandeville. For bartending in Jamaica, I want to see something high-class and exclusive. There is a tiki bar in Ocho Rios and The Alchemy Ja restaurant doing interesting things. The most common thing is to add a white rum to a cocktail. It's just seen as a vehicle to get drunk, which is underrating it. LL: If there is one thing you would change about the bartending industry, what would it be? There are ways they've done cocktails that have changed now - new complex techniques and showcasing the latest trends are nice. In medicine, you must keep reading information changes constantly, and bartending isn’t different. Also, the amount of research that goes into it. LL: What aspect of medicine have you transferred into mixology? Yes, I’m having fun with it, so I’d like to consider myself one. LL: Do you think of yourself as a chemist? We do a lot of sweet and strong drinks, but we don’t do complex drinks and things by the book. Bartending isn’t taken seriously in Jamaica. MD: It's a fantastic and amazing idea that should have been done long ago. I make an oleo-saccharum (Latin for oil sugar), then I skin the fruit, put it in sugar and let it sit for 24 hours or longer, the sugar pulls out the oils, so you get a concentrated syrup that I use to sweeten the cocktails.Ī post shared by Matte What do you think about Jamaica having its first bartending expo? My most heartfelt creation is a June Plum margarita - not to mention my Otaheite Mojitos. I also make a wicked Earl Grey Long Island Iced Tea. It is the most requested drink by my friends. I do a rapid-infusion technique with the amaretto with cinnamon and coffee, so the amaretto gets a pleasant coffee taste. LL: What are your top three favourite drinks to make? So I decided to learn how to make better cocktails for my friends and me… I’m self-taught, I learned how to make cocktails by researching, watching videos and experimenting. Since the pandemic, my friends and I have come together to drink to relieve stress, but I wouldn’t say I like bad-tasting cocktails. Matthew Duval (MD): Everybody has their hobbies and vices. Loop Lifestyle (LL): How did you go from medicine to mixology? ![]() When he’s not pouring his time and energy into his surgery, he’s pouring his heart into cocktails for his friends and loved ones – he’ll be the first to tell you he’s most passionate about his June Plum Margarita.Ī post shared by Matte interviewed the second-place finisher of the bartending competition, who after six gruelling rounds of cocktail-making, finished in second place.ĭuval is a cocktail enthusiast, a resident surgeon at Mandeville Regional Hospital, who found his passion for mixology during the pandemic. But expo aside, Loop News was intrigued to learn about the ‘mixing medicine man’ Matthew Duval, who strikes a balance between the professions of mixology and medicine. To say, the expo had the full support of the local beverage industry is an understatement. (Photos: Kesi Gardner)įor many of them, this was the first time they’d all gathered in a space to celebrate the craft and for the organisers, the first event of its kind. (L-R) First place winner for the inaugural JABUM Expo and Bartending competition Ryan Mitto shared a photo-op with second place winner Dr Matthew Duval third place winner Raldeno Forbes The Academy of Bartending, Spirits & Wines instructor Omega Findlay Maurice Chung, president of JUBAM Limited Bartender Council, and JUBAM President, Dr Debbian Spence-Minott.
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