The 42BELOW Cocktail World Cup hit Brighton yesterday where 12 of the city’s most talented bartenders let their creative juices flow, impressing judges with their original cocktail craftsmanship. Brighton’s bartenders put on an amazing show of molecular gastronomy with bacon infused Manuka Honey vodka caviar, herbaceous foams, dehydrated liqueurs and unusual flavour combinations including Avocado, Feijoa and Chilli. In a tight finish Paul de Newtown from Valentino's, Rachael Miles from The Hanbury Club and Tom Noviss from Orange Rooms, mixed, shook and muddled their way to victory.  The winning trio will form Team Brighton and be sent to compete in the National Final where they will be pitted against 11 other cities for the chance to represent the UK in the international 42BELOW Cocktail World Cup 2010 in New Zealand next March.

The winning cocktails

Christmas in New Zealand, Paul de Newtown

35ml 42BELOW Passionfruit vodka
10ml 42BELOW Manuka Honey vodka
5ml Organic light runny honey
5 Coffee beans
4 Cloves
3 Cardamom pods
Orange zest

Pour into a large Brandy balloon and blaze stirring honey until dissolved.

Lilikoi, Rachael Miles

25ml 42BELOW Passionfruit vodka
25ml Fairfield Marlborough Sauvignon Blanc
12.5ml Apricot Brandy
3 Dashes peach bitters

Stir all ingredients with ice and strain into a martini glass. Garnish with a lemon snap.

What’s the Score Feijoa, Tom Noviss

37.5ml 42BELOW Feijoa vodka
12.5ml Xante Pear Cognac
1/3 Avocado
Squeeze Lemon
Dash of Vanilla Gomme
The Foam
Vanilla & Chilli Gomme
Fresh Pink Grapefruit
Egg white
Gelatine
42BELOW Passionfruit Vodka

Muddle avocado, add other ingredients, shake and strain into a martini glass. Top with foam, garnish with slice chilli and dehydrated Campari rim.