As the end of 2018 approaches, we look back at the cocktails that helped bartenders to clinch the top spot in some of the most prestigious cocktail competitions in the world
Funkin Innovation Championship
Glass: Old fashioned
Garnish: Strawberry-stuffed jalapeño
Method: Shake, serve over crushed ice, garnish
- 37.5ml El Jimador Blanco
- 12.5ml Ancho Reyes Verde
- 25ml Funkin Pro Strawberry Purée
- 12.5ml Funkin Pro Jalapeño Syrup
- 25ml Funkin Pro Pure Pour Lime
- 1tsp smoked salt
Diageo World Class
Orlando Marzo, who currently works at Lûmé in Melbourne, Australia was crowned the tenth ever winner in Diageo’s World Class 2018 competition in Berlin last October. He saw off 55 finalists from around the globe in a tough four days of competition, which culminated in a four-way showdown between Marzo, Daniel Warren for the UK, Laura Newman for the US, and Turkey’s Gökhan Kuşoğlu on the final day.
Garnish: Lemon Spiral, Strawberry
- 40ml Tanqueray No. TEN
- 10ml Cocchi Americano
- 20ml Cardamom Syrup
- 15ml Strawberry Vinegar*
- 100ml Fever-Tree Lemonade
*Strawberries compressed/macerated into apple vinegar for 12 hours, then strained through V60 filter
Auchentoshan’s New Malt Order
Adam Lynch, formerly of Science + Industry, and Black Rock’s Glen Howartson took the top spot at Auchentoshan’s New Malt Order final, winning the chance to help create the third edition of The Bartender’s Malt.
By Glen Howartson
Method: Stir over ice for 5 to 10 rotations. Serve neat in a nosing glass.
- 30ml Auchentoshan Three Wood
- 7.5ml peated Bloomsbury Vodka
- 9.5ml raspberry jam butter washed Freya Birch Spirit
Port of Manchester
By Adam Lynch
Glass: Old Fashioned
Garnish: Lemon peel
Method: Combine ingredients in glass and top with lemon peel.
- 40ml Auchentoshan Three Wood
- 20ml banana-infused Grahams 20yo Tawny Port
- 10ml Cherry Heering Liqueur
- 4 drops Bittermens Elemakule Tiki Bitters
Nicole Sykes of Satan’s Whiskers in Bethnal Green, east London, was crowned UK champion of the 2018 Patrón Perfectionists cocktail competition.
Glass: Wine glass
Garnish: Apple crisp
Method: Shake all ingredients (apart from soda) with cubed ice then double strain into glass over cubed ice. Top with coriander seed soda and spray lime zest over the top of the drink.
- 40ml Patrón Silver tequila
- 20ml Martini Riserva Speciale Ambrato
- 10ml fresh lime juice
- 20ml pickled dry crab apple reduction
- 70ml coriander seed soda
- Lime zest spray to finish
Bacardi Legacy is one of the largest and most prestigious cocktail competitions in the world – pitting bartenders from over 30 nations. This year, Eric Van Beek from Bar TwentySeven in Amsterdam was named as the ultimate global winner.
Garnish: Freshly grated nutmeg
Method: Shake all ingredients with ice and fine strain into chilled glass over large ice cube
- 50ml Bacardi Ocho Anos Gran Reserva Rum
- 5ml Chartreuse Jaune (yellow) Liqueur
- 30ml Natural yoghurt
- 20ml Le Sirop de Monin Vanilla Sugar Syrup
- 10ml Freshly squeezed lemon
Courvoisier’s The Toast of Paris
The global final of Courvoisier’s prestigious competition was won by Hungarian Ferenc Haraszti, who moved to Vienna to open cocktail bar Mr Mendez.
Glass: Japanese ceramic cup
Garnish: Lemon zest, bamboo leaf, purple sweet potato
Method: Shake all five ingredients and double strain into the cup, add a piece of ice block and garnish.
- 30ml Courvoisier VSOP
- 30ml Saké Junmai Ginjo
- 10ml dry apricot brandy
- 15ml lemon Juice
- 10ml sugar syrup
Beefeater MIXLDN 7
Maxim Shulte of Savoy's American Bart was crowned winner of MIXLDN 7. The final was held at The Bike Shed in Shoreditch and saw eight bartenders recreating their signature cocktails.
Stack of Fortune
Garnish: Bamboo stirring spoon, fresh mint, orange twist
Method: Put all ingredients but for the soda in the glass then fill half with crushed ice. Swizzle until the glass is frosted on the outside then top with crushed ice, garnish and float the blue butterfly pea soda on top.
- 45ml Beefeater 24
- 15ml Fresh lime
- 15ml White creme de cacao
- 15ml Homemade bitter orange blossom sherbet
- 2 dash Orange bitters
- Handful of fresh mint
- Top with Blue butterfly pea soda
Southern Comfort Southern Showdown 2018
Glass: Nick & Nora
Garnish: dehydrated lemon
Method: stir over ice and strain.
- 40ml Southern Comfort 100 Proof
- 20ml Absentroux herbal wine
- 20ml gooseberry cordial
- 1 dash champagne acid
Beluga Signature Bartender Comptition
Italian barman Alessandro Venturi, who works at Hotel La Griffe in Rome, was announced as the 2018 winner of Beluga Vodka’s Signature Competition, heading off rivals from across Europe and America.
Glass: Beluga Martini Glass
Garnish: Sprig of dry lavender
Method: Combine ingredients and stir.
40ml Beluga Noble vodka
30ml Peru Balsam Mix
15ml red vermouth