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Aqua Shard’s Alexandra Ulijaszek-Scott named Funkin Innovation Champion 2019

Imbibe

Imbibe

20 September 2019

After a closely fought competition between six up-and-coming bartenders, London’s Alexandra Ulijaszek-Scott has been crowned Funkin Innovation Champion 2019.

Ulijaszek-Scott from Aqua Shard impressed judges with her take on the brief to create an original Funkin cocktail, taking inspiration from the 90s. The champ’s Not A Cosmo cocktail featured Funkin Pro Green Apple Purée, Funkin Pro Raspberry Purée and Funkin Pro Hibiscus Syrup.

Ulijaszek-Scott was up against Sam Wood of Jake’s Bar and Still Room, Leeds; Marcus Gordon, Siberia Bar & Hotel, Aberdeen; Adam Garton, Paramount, Aberdeen; Scott D’Agostino, Paramount, Aberdeen; and Kieran Harrison, Drinks Curiosities, Exeter.

The finalists and judges
The finalists and judges

As part of the competition, bartenders participated in the Funkin Innovation Lab, a two-hour immersive session led by Stuart Bale, founder of creative hub Crucible, Rosie Mitchell of Three Sheets, London and Crucible's Romeo de Wit, using Crucible's lab equipment. The final round also included a charity shop dash to find exciting cocktail props.

'Alexandra totally nailed the brief and delivered a stand-out serve which really caught the
attention of the judges,' said Ben Anderson, marketing director for Funkin. 'Her confident delivery, fun personality, creativity and knowledge of the Funkin Cocktails portfolio, made her a worthy winner.'

Ulijaszek-Scott has landed herself a one-year, part-time contract with Funkin Cocktails worth up to £5,000, a trip to Bar Convent Berlin and £1,000 in cash.

Not a Cosmo
By Alexandra Ulijaszek-Scott

Glass: Vintage Funkin Martini
Garnish: Orange penny
Method: Stir and strain into glass.

40ml Hennessy cold distilled with Funkin Pro Green Apple Purée and Raspberry Purée
15ml oak-aged Aurora Crystal Head Vodka
25ml rhubarb and pink peppercorn Belsazar White
7ml Funkin Pro Hibiscus Syrup
3 dashes curacao bitters

Backstreet Manhattan
By Alexandra Ulijaszek-Scott

Glass: Coupette
Garnish: Three cherries
Method: Combine ingredients and shake with a grapefruit peel. Double strain into the coupette.

40ml rye whiskey
20ml Cocchi Torino
30ml Funkin Pro Morello Cherry Purée
10ml Funkin Pro Hibiscus Syrup
3 dashes absinthe
3 dashes saline solution

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