These Aussies & Kiwis are greening the bar in 42BELOW’s Cocktail Earth Cup


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The very green final of the 42BELOW® Cocktail Earth Cup has arrived. The first Trans-Tasman sustainability focused cocktail competition will have its final showdown in Queenstown, NZ over 22nd – 24th August. To enter, competitors were required to create and submit a cocktail championing environmentally sustainable practices — using 42BELOW vodka as the base. Entries ranged from “Infinity” which used pear cores that would otherwise be thrown away, “From Tank to Table” which utilised rain water and “Let’s Get Tropical” which claims to be ‘a closed loop cocktail’ that boldly states that it creates zero waste.

The final will see five Australian bar teams from five venues flown to New Zealand to compete head-to-head with five of their Kiwi rivals. 42BELOW Brand Ambassador Sean Forsyth explains, “The ten teams will be put through their paces learning waste eliminating in bars, sustainable cocktail practices, and also getting amongst what beautiful Queenstown has to offer. From bungee jumping to a ‘carbon footsprint,’ we will ensure the contestants will have an unforgettable experience in our spiritual brand home.”


Looking for ways you can implement your own sustainable bar? Take a look at The Sustainable Bar, a new series on greening your bar from Australian Bartender & 42BELOW.

The victorious team will be granted the prize of returning to judge next year’s competition alongside Vodka Professor Legend and Director of Global Trade Advocacy for Bacardi Jacob Briars. This year, Jacob will be supported by Steve Schneider, 2012 42BELOW Cocktail World Cup winner, and Bonnie Shearston, owner of Red Hook and Coppa in Brisbane.

Jacob Briars, Bonnie Shearston, and Steve Schneider will be judging this year's final.

Jacob Briars, Bonnie Shearston, and Steve Schneider will be judging this year’s final.

Jacob adds, “We’re delighted to have Steve and Bonnie judging this year’s competition. It’s so important we have such a highly regarded bartender and bar owner on the panel as we plan to make this the first step in 42BELOW shining a bit of a spotlight on some simple sustainable practices we can do behind the bar; which requires support from both bartender and bar owner. We know there are a good few people in our industry out there doing some great work already, and we’re simply providing a platform to share learnings and ideas amongst a great young generation of bartending talent.”

42BELOW has offset all CO2 emissions from the Cocktail Earth Cup thanks to the Ekos Rainforest Carbon Boutique. These offsets come from New Zealand’s first and so far only internationally certified rainforest carbon project, located on Maori land in Western Southland.

The competing bars are:
This Must Be The Place – Sydney
Jake Down
Elliott Bell

The Press Club – Brisbane
Matthew O’Sullivan
Steven Hubbard

The Halford Bar – Perth
Elise Godwin
Riccardo Baio

Quban – Geelong
Damien Kos
Gorge Camorra

The Collaroy Hotel – Sydney
Kurtis Bosley
Ben Varela

Bedford Soda and Liquor – Auckland
Lorietta Bahr
Phil Spector

Mea Culpa – Auckland
Darren Mynes
Jeremy Nivern

The Gin Room – Auckland
James Millar
Cameron Attfield

Cod & Lobster Brasserie – Nelson
Nick Widley
Pete Coates

LaLaLand – Wanaka
James Crinson
Chris Lehane

About 42BELOW
New Zealand is positioned on the 42nd parallel (hence the 42BELOW name) and this sets the benchmark for air purity worldwide. This pristine environment is the source of GE free wheat and AA rated spring water used to create 42BELOW.

42BELOW is distilled four times for a higher level of purity and smoothness and is then filtered 35 times using charcoal filters, to give it a roundness and smooth character. 42BELOW is available in Pure and three uniquely New Zealand flavours – Passionfruit, Feijoa and Kiwifruit. 42BELOW flavours are made using all natural ingredients. Real fruit essence is infused with Pure 42BELOW to ensure that the natural fruit taste is preserved.

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