60 ml Brugal Extra Viejo
22.5 ml Brugal Extra Viejo & Coca Cola Syrup
15 ml Lime Juice
4 pieces Green Apple (i wish i had the nice red apples)
Glass: Double Old Fashioned
Method: Muddle, Shake, Double Strain
Decoration: Apple Slice
To make Brugal Extra Viejo & Coca Cola Syrup, use the ratio of 1:1:1, combining Brugal Extra Viejo : Coca Cola : White Sugar.
Pavol Kazimir is an ex-pat from Slovakia, who now resides in the Dominican Republic. On the island of Hispaniola, Pavol is able to play with rum endlessly. His bar curiosity was first ignited in 2006 while working in a restaurant in the USA. Constantly chatting with his bartender coworkers about drinks and the bar developed a passion in him (of many). The desire to work in a bar led Pavol to the town of Calella, Spain, situated North of Barcelona on the Costa Brava. It was not the drinks that attracted him, but the atmosphere and the diversity of the bars there.
In 2008, Pavol [twitter: @pkazimir] had the opportunity to study in Germany for half a year, working in a local Italian restaurant as bartender to finance his studies. Getting to know the craft of the fast cocktail was a good and hard lesson for him. Pavol’s life had time for almost nothing but studies and work. However, taking time to attend the Bar Convent Berlin was one of the most fascinating events he’d ever seen. All the bartenders and bar consultants in action left a big impression on Pavol.
Late 2008 found Pavol working in Bratislava at a bar called Peoples, further broadening his horizon. Observing first hand the art of bartending by Stanislav Vadrna and his coworkers introduced him to the Japanese art of tending a bar, the art of the cocktail, the culture and philosophy of bars.
2009 was a year of great changes. This was the year he finished his studies at the University of Economics and received his Master in Business Informatics. Having studied serious science, the next logical step was starting to work in that field. His adventurousness took him to Dominican Republic as a Web Developer where he spent a beautiful 18 months. During this time he developed a serious crush on rum and after several rum books, seminars and rum festivals managed to become a member of the International Rum Expert Panel (RumXP).
By 2010, Pavol’s inner restlessness couldn’t escape though a computer, so he liberated it with a cocktail shaker. The bar call was so strong that he to let go of his high-tech career and opened a rum bar. Located in the Museum of Dominican Rum in the Colonial City in Santo Domingo, the bar seriously added to his rum education. Rum tastings and presentations on rum history in the Dominican Republic were conducted on a daily basis, and have turned Pavol into one of the leading connoisseurs on this subject. By September 2011 Pavol decided to close this project, and integrate his passion and career by embarking on a more serious involvement in Rum and Social Media.
Pavol holds two very interesting positions in the Dominican Republic. He works at Pat’e Palo European Brasserie as Internet Marketer and Rum Connoisseur, dedicating his time to mastering every aspect of his new profession. He is also the Brand Ambassador for Brugal rum in the DR.
Oh, and along the way, Pavol was awarded "Best Bartender in the Dominican Republic" during Diageo’s World Class 2012 cocktail competition, eventually going on to represent his adopted homeland by participating in the Diageo finals held in Rio de Janeiro, Brasil.
Keep your eye on Pavol Kazimir. In Rum he trusts. Lets see what the future brings…