Here’s the WA winners of The Perfect Blend competition 2017


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On Tuesday evening nearly 200 of Perth’s hospitality industry professionals gathered to witness 13 of WA’s finest bartenders battle it out at the first of 6 state finals for The Perfect Blend competition 2017.

Back in September 2016, The Perfect Blend invited bartenders across the nation with the addition to New Zealand this year to submit their original creation and interpretation of a ‘Whiskies of the World‘ Cocktail.

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.

In saying that Stephen Jeffries from Dominion League, his first EVER cocktail competition claimed the title for the Apprentice Category.

With Alex Vowles from Bar Lafayette earning the title of the Professional Category Winner.

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

Take a look at the winning recipes below.

Not in WA? Don’t panic you’re state finals are just around the corner:
SA – 12th Feb
VIC – 20th Feb
QLD – 6th March
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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Apprentice Winner

Stephen Jefferies, Peach in the fist, The Dominion League
50ml Bowmore 12 year old
20ml Toasted peach and Olong tea syrup
30ml Fresh lemon juice
5ml (float) absinthe
Garnish; Dried tea leaf

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Professional Winner

Alex Vowles, Lunch at Meemaws, Bar Lafayette
Served Blazer style
45ml Booker’s Bourbon
10ml Courvoisier VS Congac
15ml Homemade Apple/Cinnamon liqueur
10ml Smoked honey Syrup
1 dash Peychauds Bitters
2 dash Homemade Pear Bitters
Honeyed Biscuit on side, flamed orange zest

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