Friday 16th May, saw Noosa’s beachfront be turned into a cocktail aficionados’ heaven, hosting six impressive bartender finalists from around the country, all contesting the first annual Australian national final of Seasoned cocktail competition.
· Ben Blair, The Crossing, Sydney
· Damien Kos, Mrs Hyde, Geelong
· Jenna Hemsworth, Bad Frankies, Melbourne
· Jeremy Shipley, Solotel Group, Sydney
· Joe Worthington, Socal, Sydney
· Rinna Kato, Blackbird Bar and Grill, Brisbane,
The competition was broken into two components, putting the competitors through their paces. During the day time there were close to 250 cocktail loving judges who had purchased tickets to attend. They were invited to sample and judge signature creations from six of Australia’s finest bartenders, voting for who they consider to be the creator of their favourite cocktail, and the most engaging host of the competition.
After this each of the six finalists were tasked with matching another signature cocktail to a dish created by a celebrity chef they were paired with. With 150 VIP guests attending the dinner, each finalist was again put to the test. The wealth of talent and experience in the field was evident in each performance, with a range of creative takes on the concept of Seasoned and what it meant to each competitor, and how they gained their inspiration.
In the second part of the competition, guests attending the dinner judged the finalists’ creations. Despite the closeness of the competitors and the high standard of final performances, Jeremy Shipley was honoured with the title of winner of the 2014 Seasoned cocktail competition. Joe Worthington was placed 2nd winning himself $500 and a Suntory gift pack from the portfolio, with Ben Blair close behind in 3rd place also scoring himself a Suntory gift pack from the portfolio.
Cocktail creations from the finalists were:
PART ONE: (DAY TIME: Signature ‘Seasoned’ creation )
* Joe Worthington ‘ Bloomin Lovely’
Zubrowka, Lemon Yuzu liqueur, Green Chartreuse, fresh lemon juice, sugar, hint of cracked pepper
* Rinna Kato’ Shun’
Hakushu Distillers Reserve, Disaronno, Matcha Tea, condensed milk, Persimmon Jam, Bowmore 18 YO float
* Ben Blair ‘Summer Nostaligia’
Gin Mare, fresh lime juice, orgeat syrup, coconut nectar, turmeric, grapefruit bitters
* Jeremy Shipley ‘Bison Five-O’
Zubrowka, fresh lemon juice, homemade five-o spiced syrup, ginger beer, black berries
* Jenna Hemsworth ‘The Black flag’
Mount Gay Black Barrel, pear puree, fresh lemon Juice, homemade ginger syrup, soda water, Angostura float, mint sprig
* Damien Kos ‘The King of Modena’
The Kings Ginger, Pavan, fresh lime juice, Modena balsamic vinegar, Pimento bitters, fresh strawberry
PART TWO: (NIGHT TIME: Chef matching creation)
Course 1
Jeremy Shipley -‘Rickey Collins’
Gin Mare, homemade apple & lemongrass syrup, fresh lemon juice, pineapple, celery bitters, soda, mint spring
Course 2
Joe Worthington -‘The secret Garden ‘
Sierra Milenario Blanco, Dry vermouth, elderflower liqueur, fresh lime juice, sugar syrup, basil leaf
Course 3
Damien Kos ‘Tsar of Petersburg’
Butter infused Russian Standard Gold, Lillet Blanc, fresh lemon, strawberry oil, soda, hint of lemon salt & cracked pepper
Course 4
Jenna Hemsworth ‘Limestone Isle’
Mount Gay Silver Rum, fresh lime juice, cucumber, sugar, absinthe spray
Course 5
Ben Blair ‘Four Leaf Cooler’
Mount Gay XO Rum, Shih Chuan plum vinegar, fresh ruby grapefruit juice, homemade coriander, cinnamon & chilli syrup, absinthe, soda, grapefruit zest
Course 6
Rinna Kato ‘By the Fire’
Disaronno, Remy Martin VSOP, Dry vermouth, strawberry and cream black tea, sugar, coffee dust