Forget fine dining and start thinking fine drinking as bartenders mix science and art to craft their innovative cocktail recipes for the Diageo World Class competition, a highly anticipated cocktail contest between bartenders across the globe.
Australian bartenders will go head-to-head in several rounds before the national winner flies to Madrid to compete in the Global Finals. We’re proud to see a healthy mix of Western Australian bartenders make the cut, listing in the Top 100 finalists Australia wide including not 1, not 2 but 3 of Republic of Fremantle Distillery’s finest.
We congratulate Max, Liam and Josh, who placed in the Top 100 after submitting their textual works of art into the competition. The team are always looking to push the boundaries, combining flavours and textures to produce something extraordinary that couldn’t be made at home without a science degree.
Max constructed a riff on a Rosita, starring wattle seed as his feature spice. Liam designed a twist on a Batanga served with a salty tapioca garnish. And Josh decided to craft his own take on a Golden Fizz utilising Mexican and French influences to deliver the richness of a class fizz without the issue of emulsion separation in the serve.
Is it 5 o’clock yet? Pull up a stool at the bar next time you visit the Distillery, and be sure the ask the guys about their latest cocktail recipes.
Congratulations to all the talented WA bartenders in the Top 100 and good luck to Max, Liam and Josh in round 2.
A shout out to other WA finalists:
- Eoin Kenny & Savannah McDonald – Long Chim
- Murray Walsh & Nick Francis – Mechanics Institute
- Elise Godwin – Strange Company
- Shirley Yeung – Foxtrot Unicorn
- Kaden Pool – Palace Arcade