Anton Melnikov – Tallink Silja Line Bartender of the Year 2024

2024-11-25T13:45:01

On November 16, during the “Maitsev Eesti” festival held at Kultuurikatel in Tallinn, the best chefs and bartenders of Tallink Group for 2024, both from sea and land, were determined. The title of “Tallink Silja Line Bartender of the Year 2024” was won by bartender Anton Melnikov from Tallink City Hotel. This bartenders’ competition was held for the first time this year.

Anton, who participated in his eighth competition, was most looking forward to the classic round, where he presented a cocktail specifically developed and meticulously refined for the competition. His creation was inspired by the late autumn and highlighted flavours beloved by Estonians – juicy pear and charming chanterelle mushrooms. The chanterelles were presented in the form of a cordial – a concentrated infusion that, with the addition of sugars, citrus, salt, and herbs, brings out the best qualities and nuances of the ingredients. Let’s get to know Anton better, learn about how his career in the bar industry began, and his thoughts on his cocktail and the proud accomplishment at the competition.

Anton is the senior bartender at Tallink City Hotel. According to him, he is from the Tallink City Hotel, but had previously worked in bars both on ships and on land. He first encountered bartending as a young adult searching for work and, as he humorously puts it, “naively” started this journey. Today, he has reached a rewarding profession that allows him to think outside the box and unleash boundless creativity, even though it is sometimes overshadowed by long working hours. Currently, the freedom and creativity outweigh the occasional late nights, as satisfaction with the work is guaranteed.

Anton has extensive experience in bartending. In 2020, when he was given the opportunity to work at Tallink City Hotel, he faced a choice – restaurant or bar. For a change, he decided to step out of his comfort zone and try working in a restaurant but quickly realized it wasn’t for him. Together with his direct manager, they found a suitable solution – he was smoothly transitioned to the lobby bar. Since then, he has not looked back, and within a short time, thanks to his innovation, dedication, and boldness, he has risen to become the senior bartender of the hotel. In addition to his daily work, he contributes to updating menus and developing cocktails for various events. This time, the event was the Tallink Silja Line Bartender of the Year competition.

Anton entered the competition with confidence and determination, knowing that his meticulously crafted and perfectly balanced cocktail would bring him victory. He believes even his colleagues’ reactions confirmed this. “No one believed that chanterelles could make a delicious drink, but opinions changed immediately when I served them the first chanterelle-flavoured cocktails before the competition. I knew I had created something truly special,” Anton says. Although he currently has little time for competitions (this was his only competition of the 2024 season), he hopes to showcase his creations more frequently in 2025.

In the competition, contestants had to prepare three identical cocktails in five minutes for the judges. The cocktails had to adhere to specific rules, such as decorations being attached to the glasses, and presentations were made in English. In the first round, cocktails were made using the base assortment available on Tallink Silja Line ships, and in the second round, cocktails had to be made entirely from ingredients provided by “Maitsev Eesti” festival participants. Contestants had the opportunity to familiarize themselves with the festival’s assortment in advance and prepare accordingly. The cocktails had to include a minimum of three and a maximum of six components, with at least one being a non-alcoholic product. Only local products were allowed, and for creative approaches, ingredients for garnishing could also be requested directly from the festival tables on the competition day.

We asked Anton about his creative process, favourite drinks, and useful tips.

How do you develop new cocktails – do ideas come to you, or do you draw inspiration?

Everything depends on the circumstances. I always start with the current season and seasonal ingredients. Of course, interesting ideas and unused techniques at a given moment also influence the characteristics of the cocktails. I always aim to develop an interesting flavour palette and innovative drinks.

For this competition, the true gem – chanterelle cordial – was an idea that had been waiting in the drawer for the right moment and that I finally brought to life. In every new cocktail, I try to combine flavour combinations that haven’t been used before. I approach mixology like a master chef designing a menu to surprise and delight clients.

What cocktails can we expect from you next, and where can they be tasted?

We are planning Christmas-themed drinks with the hotels, but for now, I’ll leave that as the only hint. To find out more and come taste them, follow Tallink Hotels’ social media channels and website, where the information will be published. In the first quarter of 2025, you can also expect an updated drink menu at Tallink City Hotel, where I’ve put a piece of my soul.

What’s your go-to drink, and do you have a favourite cocktail you love to make?

Since I use many interesting techniques, ingredients, and various infusions that take time to make professionally, at home, I prefer drinks that require up to three ingredients. Usually, I choose a good base, such as whiskey or bourbon, extend it with soda water, and, if necessary, add a couple of slices of citrus.

I also enjoy the flavour nuances in grappa, but due to my profession, I’m always ready to try new things. If I don’t want to bother with cocktails at home, I pour two fingers worth of good strong liqueur, usually whiskey, into a glass and enjoy it slowly sip by sip. For me, it’s important to enjoy the taste.

While whiskey with cola was my favourite leisure drink when I was younger, I’ve now reached a point where I feel I don’t need to mix them to enjoy either. Coca-Cola is one of the most brilliant drinks in the world, enjoyable as a soft drink. Incidentally, it always tastes better from a glass bottle. Whiskey, on the other hand, has so many flavor characteristics that cola overshadows with its intensity. By separating these two drinks, I’ve discovered surprising finds and new favourites among whiskeys.

Although I don’t have a favourite cocktail, I’m particularly fond of different preparation techniques. One of these is rolling, which is an extremely elegant way of preparing drinks. The ingredients are poured from a height from one shaker to another, mixing while also aerating, which softens the cocktail’s final taste. An elegant drink must also be served in a beautiful glass such as a martini or coupe glass with a matching decoration.

Who are the bartenders you look up to or whose work you follow on social media?

On social media, I draw inspiration from a Slovenian bartender Edvin Kos, who, like me, uses unique flavours and contributes to global cocktails’ gastronomy. He develops new techniques and even distills his own creations, resulting in traditional cocktails with a modern twist. One of his focuses is clear cocktails (e.g., ‘clear Negroni’), where the classic red Negroni is transformed into a transparent drink through distillation.

In classic media, I look up to Dave Arnold, who has published several books. He demonstrates different ways to take classic skills to the next level and evolve from a bartender to a mixologist – a true artist of drinks.

If I want to make a proper Whiskey Sour at home but don’t have bar tools, how can I prepare it with household items?

• Use a shot glass or measuring cup instead of a jigger,
• Replace the shaker with a glass jar or a protein shaker bottle,
• Use a long café latte spoon, straw, or even a kitchen knife instead of a bar spoon,
• Don’t forget to use ice when serving, as it balances the flavors and perfectly chills the cocktail.

If you want more tips on preparing cocktails at home, read my summer interview, where I talk more about using household items.

If Anton weren’t a senior bartender, he would still be involved in the liqueur industry. He has experience in beverage production, inspired by his chemist father and his interest in chemistry as a science. With some experimentation, he has developed the skills to distill his own drinks. In the future, Anton hopes to create his own signature beverages and leave a mark on the Estonian drink culture. Becoming a brand ambassador or sales representative is another option. “Life can be fulfilling when you can travel around Estonia or even the world, talk about interesting products, develop recipes, and, after work, enjoy those great drinks yourself. The best part is that in these roles, you can set your own working hours and even become a morning person,” says Anton.

“Although Anton sometimes oversleeps, his creativity and dedication to work are unparalleled. Everyone knows bartenders are night owls, and perhaps good sleep is what brings him all of his brilliant ideas and sharpens his taste palate?” – Elisaveta, colleague.

Congratulations to Anton on his outstanding achievement at the Tallink Silja Line Bartender of the Year 2024 competition, we wish him success in his future endeavors. You can taste Anton’s creations at the Tallink City Hotel lobby bar menu.