Sydney Bar Show (Entry opens for Australia), very late news.

Sydney BarShow

To coincide with the opening of the Sydney BarShow, the gates have been opened for our friends from across the ditch to enter the 42BELOW Cocktail World Cup 2010. We'll be at BarShow, and you can enter right now at the entry page. Rehersals begin in Brisbane on Monday 16th November 2009.

 

Edinburgh regional final results

It seems we forgot to mention that the Edinburgh results came in several weeks ago. This can only be put down to our digital nerd's attention being slowly eaten away by a new concept to him: a social life. It's a terrible affliction that affects too many people, young and old, and is a real concern in these modern times.

 

Vodka Professor Jacob Briars celebrated Edinburgh as the “the best bartending city in the world” following the impressive performances at the 42BELOW Cocktail World Cup. Held at Voodoo Rooms, the competition saw 12 of Scotland’s most talented bartenders wow judges with their cocktail craftsmanship. Joey Medrington from Tigerlily took first place in a tight finish just ahead of Bon Vivant’s Metinee Kongsrivilai with Paul Graham from Bramble coming in third. The trio will form Team Edinburgh 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. Held across 12 UK cities and in more than 14 countries worldwide, Edinburgh is the only city where the caliber of bartending is so high that all 12 finalists were skilled enough to compete in the international final in New Zealand.

The winning cocktails:

Bao Lattitude, Joey Medrington, Tigerlily
  • 25ml 42BELOW Pure Vodka
  • 25ml 42BELOW Manuka Honey Vodka
  • 20ml Pineapple juice
  • 20ml Organic Ginger beer
  • 25ml Lime
  • Dash Angostura bitters
  • 1 Egg white

Shaken and strained into a coupette, garnish with atomized barrel aged bitters.

 
4-2 The Floor, Metinee Kongsrivilai, Bon Vivant
  • 50ml 42BELOW Feijoa Vodka
  • 50ml boiling water
  • 1tsp Jewellen Apple Tea
  • 12.5ml Lemon Juice
  • 12.5ml Gomme

Stirred and poured over dry ice, spritz with Absinthe.

 
Nutter Butter, Paul Graham, Bramble
  • 50ml 42BELOW infused with Peanut Butter
  • 30ml Banana and cinnamon puree
  • 12.5ml Lemon Juice
  • 1tsp Honey

Shake and strain into a tea cup, garnish with 3 banana slices.

 

 

 

 

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