The 42Below Cocktail World Cup (CWC) is the Big One. Everyone wants to win it, for props and kudos, and not least for the trip of a lifetime to New Zealand.
That long haul flight is a step closer for 24 UK bartenders, having made the cut at regional heats and earning a place behind the stick at the UK final in London on October 13th.
The 42Below CWC is as much about performance, ingenuity and teamwork as it is about straight forward drinksmanship, and the need to impress a baying crowd as well as some scarily well qualified judges is reflected in the heat-winning specs.
BarLifeUK congratulates everyone who made it this far. May the best Team UK win…
Regional Winners:
Team North UK (Leeds)
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Team Scotland (Edinburgh)
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Team West London
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Team East London
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Team Northern Ireland (Belfast)
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Team North West UK (Liverpool)
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Team West UK (Bristol)
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Team South UK (Brighton)
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The Winning Drinks
BELFAST
| Olga Nagy The Merchant
The Frog King 60mls 42BELOW Pure 4 Rosemary leaves 20mls Chartreuse 10mls Mango juice 10mls Lime juice Method: Shake and strain into a cocktail glass, garnish with a mango slice. |
Dusan Garaj The Merchant
54 Above 50mls Green-cardamom infused 42BELOW 10mls Lillet 20mls Fresh Lime juice 50mls Fresh Apple juice
Method: Shake and strain, garnish with a mint sprig and apple slices. |
Nathan O’Neill
Lord of The Rings 33mls 42BELOW Manuka Honey 15mls Cola 5mls Talisker 10mls Gomme syrup Half an egg Orange zest Scorched Jagermeister Method: Stir and strain, garnish with orange zest.
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EDINBURGH
| Nick Reed Raconteur
Weapon of Mass Consumption 30ml 42BELOW Passion 15ml Chartreuse 15ml Wray and Nephew 15ml Falernum 30ml Lime 15ml Gomme 10ml Spring water Dash of Egg white Method: Shake and strain into a chilled cocktail glass. |
Andy Jones Rick’s The Frederick St Festival of 42 40ml 42BELOW Manuka Honey 10ml Feijoa 10ml Falernum 10ml Cider and Manuka honey reduction Lemon twist Dash of orange bitters Method: Shake and strain into a chilled wine glass. |
Ben McFarlane Tigerlily Bucky Brew 40ml 42BELOW Pure 20ml 42BELOW Feijoa 20ml Bucky Brew 20ml Ginger syrup 10ml Lemon Dash of Angostura Dash of Egg white Method: Shake and strain, serve with cotton candy and flamed 42Below Passion
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LIVERPOOL
| James Hill Loungebar
42nd Parallel 40mls 42BELOW Passion 20mls Aperol 10mls Fresh Lemon juice 10mls Earl Grey tea syrup 20mls Pink Grapefruit juice 2 Dashes Peychaud’s Bitters Dash of Egg white
Method: Shake and strain into a chilled cocktail glass, garnish with an orange zest.
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Chris Edwardes Aloha
Burning Love 30mls 42BELOW Feijoa 20mls Galliano Authentico 10mls Chartreuse 30mls Don’s Mix of grapefruit and cinnamon 2 Dashes Absinthe 20mls Lemon juice 40mls Apple juice Method: Shake and strain into a Tiki mug, garnish with allspice, cinnamon and caraway seeds, flame with Chartreuse. |
Conor Foley Alma de Cuba
Bearded Lady 50mls 42BELOW Passion 25mls Fresh Passionfruit juice 25mls Ginger syrup 250mls Red Grape juice 2mls Echinacea Method: Blend and strain over ice in a large beer mug. |
LEEDS
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Rob Worsley Boutique 42/1 30ml Gran Marnier 1 Apple diced 3 Blackberries Cinnamon dust 50ml 42BELOW Feijoa 10ml Manzana 15ml Lime 30ml Lychee 2 Dashes Angostura Orange
Method: Flambé apples, blackberries and cinnamon with Gran Marnier. Muddle apple mixture with remaining ingredients, strain and serve in a coupette.
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James Coston Jake’s Bar I Finish At 4pm 60ml 42BELOW Passion 50ml Pineapple juice 1 Dash Grenadine 20ml Lemon juice 1 Barspoon Koko Lopez Method: Shake with ice, strain into a 42BELOW bottle, pour into a hurricane, garnish with a mint sprig, summer fruits and a lay-back. |
Scott Tyrer Bibsi Dumpling 60ml 42BELOW Pure 15ml Gifford’s Vanilla 15ml Gomme (1:2) 4 Drops Chocolate bitters 2 Drops Chartreuse bitters 1 Cardamom pod
Method: Crush cardamom pod, stir in other ingredients, strain and serve in a coupette, garnish with white chocolate foam.
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WEST LONDON
| Zdenek Kstanek Quo Vadis
Cloud no. 42 50ml 42BELOW Manuka Honey 15ml Cheeky Heering 20ml Lemon juice 50-70ml Pelorus Cloudy Bay sparkling wine 1tbs Homemade Ginger sorbet Method: Shake and strain into a champagne flute over sparkling wine, top with lemon zest. |
Andy Mill London Cocktail Club
Cask Away 22.5ml 42BELOW Kiwi 45ml 42BELOW Pure Homemade Pistachio 42BELOW, Papaya 42BELOW, Banana, Mapai Smoke, Curry, Maiasses and Vanilla cordial Method: Mix together and serve with a smoking teepee, pour homemade cordial over teepee to extinguish and release fragrant smoke. |
Glenn Morgan Academy
42 Holes In Your Messeuschmitt 42ml 42BELOW Feijoa 20ml Rhubarb Liqueur 20ml Homemade Spitfire Ale Rhubarb Custard 15ml Jagermeister 1 1/2 spoons Bramley Apple Sauce 1 Whole Egg white Absinthe Mist Method: Shake and serve in black bomb wine glass.
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EAST LONDON
| Julian de Feral Lutyens
Bearded Lady 40ml 42BELOW Kiwi 15ml Mandarin Napoleon 25ml Light Rhubarb syrup 2 Dashes Simple syrup 20ml Lime juice 25ml Cream 1 Egg white 25ml Fevertree Ginger Ale Method: Shake hard, strain into a small fizz glass, top with Ginger Ale, garnish with 2 Kiwi fruit slices. |
Victor Nordelof Callooh Callay 42 BULLOW Martini
42ml 42BELOW Pure 30ml Red Bull 15ml Lillet Blanc 5ml Elderflower cordial 2 Dashes Angostura Small Dash Simple syrup Method: Shake and strain into a coupette, garnish with an orange slice. |
Dan Hutchins-Read Saf
The Gardener Nextdoor 50ml 42BELOW Passion 30ml Apple water 30ml Cardamom, Lavender and Passionfruit syrup Method: Shake and serve in a coupette, garnish with a passionfuit husk holding a crushed cardamom pod.
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BRISTOL
| Annie Mason Harvey Nichols
Aotearoa 45mls 42BELOW Feijoa 12.5mls Tokaji wine 12.5mls Thyme and pear infused Falernum 12.5 mls Fresh Lemon juice Method: Build over crushed ice in a wine glass, garnish with thyme and pear. |
Justyn Bell Hausbar
South Island Spritz 50mls 42BELOW Manuka Honey 10mls St Germain Elderflower Liqueur 30mls Homemade Elderflower Champagne 10mls Lavender honey 10mls Fresh Lemon juice Method: Shake and strain, garnish with lavender sprig. |
Matt Green Treasury
Eastern Fever 50mls 42BELOW Manuka Honey 50mls Fever Tree Ginger Ale 4 Pieces Ginger 30mls Lime juice 2 Coriander leaves 2 Barspoon Caster sugar, Method: Muddle, shake and strain over ice, top with ginger ale. |
BRIGHTON
| Tom Noviss Orange Rooms
Curried Carnival Coupe 25mls 42BELOW Passion 1 Scoop Curry, pineapple, mango, ginger and chilli Sorbet 5mls infused 42BELOW Manuka Honey infused with basil 25mls Ginger ale 5mls 42BELOW Feijoa Method: Shake and strain, serve with dehydrated Campari and pop rocks.
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Petr Mierzwa Seattle Hotel
Busy Dizzy Bee 50mls 42BELOW Manuka Honey 10mls Kummel 2 Pieces of Chilli 10mls Chocolate liqueur Method: Stir and strain into a chilled cocktail glass, garnish with half a chilli.
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Sam Sidgwick Sugaqube
Facial Tattoo 25mls 42BELOW Kiwi 25mls 42BELOW Manuka Honey 5mls 42BELOW Feijoa 1 Sprig of Dill 1 Pinch of Saffron 1 Pinch of Cinnamon Homemade Ginger beer Half a Kiwifruit (seeded and peeled) 15mls Kombucha syrup Method: Muddle, shake and strain over ice, top with homemade ginger beer, garnish with dill. |