On Monday evening The Perfect Blend Victorian State final was held at Glamorama. Hospitality industry professionals came in their droves, to witness eight of VIC’s finest bartenders battle it out at the third of six state finals across the Oceania region.
Back in September 2016, The Perfect Blend invited bartenders across the nation with the addition of New Zealand, who (also launched the Blend program last year) to submit their original creation and interpretation of a ‘Whiskies of the World‘ Cocktail using the Beam Suntory portfolio.
Just shy of 500 entries, 58 finalists across the Oceania region take the stage to compete for one epic prize!
A winner from each category (Apprentice and Professional) will embark on a trip of a life time to the home of Bourbon, Kentucky. Here they will visit the Maker’s Mark and Jim Beam distilleries, meeting the Master Distiller and then jet setting across to New York where they will party like a rock star at some of the World’s best bars.
The Perfect Blend caters to all types of bartenders; those new to the trade compete against those with similar experience, and those who have had more time behind the stick battle it out against those alike. This makes it less intimidating, and a more even playing field. 2017 has shown an array of first time competitors taking the stage, and even winning the title.
The recent state final had two winners from the award winning venue Eau De Vie in Melbourne’s CBD.
Reuben Beasley-Palmer claimed the title for the Apprentice Category.
With Nick Cozens, back for a second time — impressing the judges not only his presentation and cocktail creation but his product knowledge test and blind tasting. Earning the title of the Professional Category Winner (For the second year running he will join the National finals!)
Both winners will proceed to the National final held at a secret location in May with ten (10) other State Final Category winners.
Look at the winning recipes below.
Not in VIC? Don’t panic, your state finals are just around the corner:
QLD – 6th March
NSW – 13th March
AUCKLAND – 3rd April
Be sure to RSVP at www.the-blend.com.au to your state final and come witness a night of talent, shameful banter, and downright camaraderie.
Reuben Beasley-Palmer, Eau De Vie
The Royal Warrant
- 50ml Laphroiag Select Cask
- 15ml Dry Vermouth
- 15ml Fino sherry
- 7.5ml Lime Oleo Saccharum
- 3 drops Rosemary bitters
- 3 drops Boston bittahs
Glass: Fancy Coupette.
Garnish: Dehydrated lime covered with Laphroaig marmalade.
Nick Cozens, Eau De Vie
Garnish: Pine nettles dusted with salt powder