Here’s the winners of The Perfect Blend Queensland final


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On Monday evening The Perfect Blend Queensland State final was held at The Flying Cock in Fortitude Valley. Trade industry professionals came in their droves from all over QLD, to witness 12 of QLD’s finest bartenders battle it out at the fourth 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.

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After some breathtaking performances, there can only be one winner within each Category.

Aidan Beiers, claimed the title for the Apprentice Category.

With Adam Benjamin Bastow, taking the title for the Professional Category.

Both winners delivering an impressive performance. Not only with their presentation and unique cocktail creation but their product knowledge test and blind tasting.

Both winners will proceed to the National final held at a secret location in May with ten (10) other State Final Category winners.

We are nearly there, two State finals left!

NSW – 13th March
AUCKLAND – 3rd April www.the-blend.com.au

Be sure to RSVP (on the website) to your state final and come witness a night of talent, shameful banter, and downright comradery.

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Here are the winning recipes:

Perception Punch

Aidan Beiers from Black Bear Lodge

  • 50ml Maker’s Mark Bourbon
  • 15ml Amontillado Sherry
  • 45ml Clarified Pineapple juice
  • 20ml cardamom syrup
  • 10ml Fresh Lemon Juice
  • Pistachio Foam floated on top of Drink
  • Macadamia & Burnt Vanilla Dust

Built in a Highball glass.

Churchill and sons family recipe Kentucky lemonade

Adam Bastow from Etsu

  • 50ml Maker’s Mark Bourbon
  • 5ml Maraschino Bols
  • 130ml Fermented apricot soda
  • 10ml Real maple syrup
  • 1 Dash Angostura bitters
  • 2 Dash Malic acid solution

Add apricot soda and maple syrup to a 250 ml swing top bottle. Seal and leave at room temp for 24 hours. Burp bottle and add remaining ingredients. Seal, label and store refrigerated for up to two months.

All recipes will be on www.the-blend.com.au soon!