World Class 2013: Round 1

Round 1 saw four challenges being presented to the fifty bartenders on board the ship.

Red Carpet Challenge

The glamour of the silver screen was on display during the Red Carpet Challenge, where bartenders were tasked to create one specialty cocktail inspired by someone who has appeared at or made a film that played at the Cannes Film Festival, and one bottle serve. Judges Peter Dorelli, Salvatore Calabrese and Julie Reiner had front row seats.

Some drinks were inspired by stars that the bartenders had served at their own bars like Benicio Del Toro, a few by filmmakers including Jane Campion who directed The Piano, and others by great beauties such as Uma Thurman and Brad Pitt.

For the latter portion of the challenge, bartenders presented their audience with a unique twist on bottle service. These varied greatly from the pyrotechnic (Kester Blake of Trinidad & Tobago attached a flame-shooting sparkler to a bottle of Ciroc) to the aromatic (Monica Berg of Norway used a vaporizer releasing the smell of George Clooney to accompany Talisker Single Malt Scotch Whisky) to the gastronomic (Jeff Bell of the USA offered a coffee-inspired Zacapa serve with sides of salted caramel macaroons, coffee-infused cream, and vanilla flavored sugar inside sugar packets) to the complicated (Mario Seijo of Puerto Rico poured Ciroc vodka through a five-strainer system filled with citrus peels, crushed grapes, and ice).

Gareth Evans, UK - WINNER

Champagne pour vous et Tatou (glass serve)
Glass: Mini champagne bucket, champagne bottle, coupette
Garnish: Flash photography, red carpet, ticket to film festival, grapefruit zest
Method: Stir ingredients over ice, carbonate and decant into champagne bottle. Serve in the champagne bucket on the red carpet, zest grapefruit into the glass and serve alongside.
35ml Ketel One vodka
20ml Elderflower liqueur
20ml Homemade lemon vermouth
15ml Aperol
15ml Poire William
2 dash absinthe

For his bottle serve, he featured Don Julio 1942 tequila served with a sangrita of carrot juice, coriander, cumin and honey on the side, plus an edible spice mix emulating the same colour red as the earth in the Highlands of Jalisco, Mexico, where Don Julio is distilled.

Mi Nedia Naranja (bottle serve)
Glass: Shot glasses
Garnish Edible tierra roja, flower
Method: Serve bottle on tahona, decant sangrita made from carrot juice, lemon, cumin infused honey and coriander shoots into glasses and serve on small boards with a sprinkle of spicy edible 'tierra roja' and an edible flower.
Bottle Don Julio 1942 tequila

Other competitors listed in alphabetical order by country

Luke Ashton, Australia

ANZAC Tea (bottle Serve)
Glass: Teacup
Garnish:None
Method: Boil water in billy cooking pot. Add dry ingredients to billy. Allow to steep for 3 minutes. Add butter to cups. Strain tea into cups. Add golden syrup. Stir to combine. Serve w/ taster of Bulleit bourbon.
2 Tablespoons Toasted Oats
1 Tablespoons Toasted Coconut
1 Tablespoons Golden Syrup
1/2 Teapoons Brown sugar
1/2 Teapoons Butter
240ml Hot water

La Bohème
Glass: Cocktail
Garnish: Orange twist and mist with perfume
Method: SHAKE all ingredients except perfume. Fine strain.
30ml Cîroc Vodka
20ml Lillet Rose
15ml St Germain
7.5ml Parfait Amour
20ml Lemon juice
barspoon Pernod/absinthe
1 Dash Dandelion & Burdock bitters

Bert Jachmann, Austria

Diamonds Are Forever (bottle serve)
Glass: Tumbler
Garnish: "Diamonds"
Method:POUR Ketel One over flavoured ice cubes
160ml Ketel One Vodka
Flavoured ice

Brandauer (Cannes Red Carpet)
Glass: Tumbler
Garnish:Orange Twist
Method: STIR, strain over ice
30ml Talisker Storm Single Malt Scotch Whisky
10ml Rowanberry Schnapps
10ml Larch Liqueur
20ml Campari

Carl Van Droogenbroeck, Belgium

Breakfast in Versailles (bottle serve)
Glass: Coupette
Garnish:None
Method:MIX the Cîroc and Champagne in a coupette and enjoy with the sugar coated grapes.
30ml Cîroc vodka
60ml Champagne
1 bunch Grapes, sugar-coated

Don's Resurrection (cocktail)
Glass: Coupette
Garnish:Basil leaf
Method:MIX all ingredients together in a mixing glass. Make a smoke of rosemary and thyme and collect the smoke in a carafe. Pour all ingredients in the carafe and pour them back in your mixing glass. Finally stir the cocktail and strain it, with garlic in your fine strainer, in the cocktail glass.
40ml Don Julio Reposado
20ml Talisker 10 year
20ml Vermouth del Professore
5 drops Un Emile absinthe
5 drops The Bitter Truth Old Time Bitters
Rosemary
Thyme
Garlic

Diego Barcellos, Brazil

Tupi-Guarani (Bottle Serve)
Glass: Rocks
Garnish: Lemon zest twist
Method: Muddle lemongrass in base of shaker. Then add all ingredients, except sparkling water, ice and shake. Strain into ice-filled glass and top up with sparkling water.
50ml Ketel One vodka
30 ml Açai
30ml Cupuaçu
30g Ground coffee
1 piece Lemongrass
30ml Sparkling Water

Mendoza
Glass: Clay cup
Garnish: Tomilho
Method: Shake all ingredients with ice and strain into cup.
50ml Cîroc vodka
25ml Cachça Liqueur
1 barspoon Bitter Chuncho
20ml Lime juice
20ml Egg white
2 barspoons Açai jelly

Jenner Cormier, Canada

Flame of Love (Bottle Serve)
Glass: Nick and Nora
Garnish: Rose Petals
Method: Wash glass with sherry and ice. Separately, stir vodka wih ice to chill. Empty glass, then strain vodka into glass. Use an atomiser with orange blossom water to spray drink.
65ml Ketel One vodka
7ml Sherry Fino

Celebration Cosmopolitan
Glass: Coupette
Garnish: Lemon spiral
Method: Shake first four ingredients with ice. Then strain into chilled glass and top up with Champagne.
37ml Cîroc vodka
19ml Cointreau
19ml Cranberry juice
12ml Lime juice
Top up with Champagne

Simon Crompton, Cayman Islands

La Peregrina Violetta
Glass: Coupette
Garnish: Blueberry spear
Method: Muddle blueberries, add other ingredients, shake with ice and fine strain
45ml Cîroc vodka
7.5ml Crème de violette
7.5ml Crème de cassis
22.5ml Lemon juice
15ml Homemade Champagne sugar syrup
15ml Egg white
15 blueberries

Romance and the Red Carpet (bottle serve)
Glass: Martini
Garnish:
Method: Put all spices into blazing cup with Tanqueray No. TEN gin, heat, add juices of fruits. Stir with ice and strain. Serve with camomile tea.
150ml Tanqueray No. TEN
15ml Dry vermouth
Camomile tea
Juniper berries
Angelica root
Liquorice root
Coriander seed
White and pink peppercorns
1 Orange
1 Grapefruit
1 Lime
1 Lemon

Cross Yu, China

Shanghai Lady
Glass: Tulip glass
Garnish: Lemon juice
Method: Shake all ingredients with ice and strain into chilled glass. Serve glass on a red carpet.
50ml Cîroc vodka
15ml Chinese fermented rice wine
15ml Sweet osmanthus vermouth
10ml Lime juice
5ml Gomme syrup

Jose Maria Garces Cadavid, Colombia

Sofia (Bottle Serve)
Glass: Cappucino cup
Garnish: Coffee beans and cookies
Method: Shake all ingredients with ice then strain into cup. Serve with a coffee coper on a World Map tablecloth.
44ml Ketel One vodka
25ml Mozart chocolate liqueur
6ml Zacapa 23 rum
25ml Espresso coffee
19ml Milk cream
6ml Cinnamon syrup
2 drops Xocolat bitters

Paparazzo
Glass: Cocktail
Garnish: Lemon zest twist
Method: Stir all ingredients with ice and strain into chilled glass. Serve drink with a camera and photos.
38ml Cîroc vodka
19ml Aperol
13ml Bianco vermouth
6ml Grand Marnier
13ml Lemon juice

Hasse Bank Johansen, Denmark

San Gréal (Bottle Serve)
Glass: Champagne glass
Garnish: None
Method: Muddle grapes in base in shaker. Add rest of ingredients, except champagne and shake with ice. Strain into chilled glass and top up with champagne.
50ml Cîroc vodka
30ml Rheingau Riesling 2011 Traubensaft (Vintage juice of grapes)
15ml White wine and white balsamic reduction
6 whole Grapes
Top up with Champagne

Billionaire
Glass: Coupette
Garnish: Cacao powder, powdered sugar, gold dust and a dollar bill
Method: Shake all ingredients with ice and strain into chilled glass.
50ml Zacape XO rum
20ml Cola reduction
10ml Simple syrup
1 Egg yolk

Martha Sandoval, El Salvador

La Fonte
Glass: Martini
Garnish: Tangerine zest
Method: Shake all ingredients with ice and strain into chilled glass.
25ml Cîroc vodka
13ml Campari
13ml Maraschino
50ml Tangerine juice
3 drops Orange bitters

Edwin Castillo, Dominican Republic

The New Festival
Glass: Highball
Garnish: None
Method: Shake all ingredients with ice and strain over cubed ice.
60ml Ciroc vodka
30ml Maraschino liqueur
45ml Cinnamon syrup with pink grapefruit juice

The Travel (bottle serve)
Edwin presents a bottle of Ciroc vodka with Rose syrup, peach brandy and Brut champagne.

Jérôme Kaftandjian, France

Miss Mona
Glass: Retro-chic coupette glass
Garnish: Rose petal, rose essence spray, silver pearl
Method: Shake ingredients over ice and strain
50ml Ketel One Citroen vodka
30ml Champagne
10ml Red port
20ml Home-made Marilyn Monroe syrup
20ml Grapefruit juice
20ml Lemon juice
20ml Egg white

The Godfather (bottle serve)
Glass: Vintage old fashioned
Garnish: Orange Peel
Method: Stir over ice in a mixing glass
60ml Johnnie Walker Blue Label Blended Scotch Whisky
20ml Amaretto
15ml Sweet vermouth
2 Star anis

Atalay Aktas, Germany

My Destiny (cocktail serve)
Glass: Tumbler
Garnish: Cracked black pepper
Method: Shake ingredients over ice and strain into tumbler.
50ml Ketel One vodka
30ml Fresh lime juice
20ml Agave syrup
Sprig Rosemary
Sprig Lemon Thyme
Cheese with Talisker 10-year-old Single Malt Scotch Whisky fig jam

The Magic Hand (bottle serve)
Glass: Copa
Garnish: Zacapa- and sherry-marinated plums coated in nut paste and covered in dark chocolate.
Method: Present rum by itself, then with hot rum butter, then with bitters, then in sherry-coated glass.
Zacapa 23 Rum
Pedro Ximenez Sherry
Black Walnut Bitters
Plum Bitters
1 tsp Rum butter based on Zacapa 23 Rum
4 Plums
Honey nut paste
Dark chocolate cream

Theodoros Pirillos, Greece

Mediterranean Glory Fizz (cocktail serve)
Inspired by: Sophia Loren
Glass: Goblet
Garnish: Rosebuds
Method: Dry shake all ingredients except for soda and Punt e Mes, then shake again with ice. Fine strain into a chilled glass, top with soda and drizzle with Punt e Mes. Stir lightly to create a silky foam.
50ml Cîroc vodka
15ml Mastic liqueur
7ml Punt e Mes
20ml Fresh lemon juice
15ml Homemade grenadine
15ml Egg white
15ml Soda
3 dashes Rosewater

Chasing Ithaca (bottle serve)
Inspired by: Poem of Cavafy recited by Sean Connery
Glass: Whisky tumbler and a 1950 shaker used as a pitcher
Garnish: Perfect serve with food
Method: Serve whisky alongside other side dishes.
50ml Johnnie Walker Blue Label Blended Scotch Whisky
One glass chilled water
Eggs from baffa fish - a greek delicacy called "avgotaracho"
Bread
Olive oil

Dominic Laverty - GTME Americas

Mos Eisley (cocktail serve)
Glass: Goblet
Garnish: Root ginger, lemon peel
Method: Shake ingredients with ice and strain into Ricard-rinsed glass.
50ml Ketel One vodka
12.5ml Chartreuse
5ml Ricard
12.5ml Lemon juice
5ml Gomme
1cm Root ginger

Subtle Infections (bottle serve)
Glass: Old fashioned
Garnish: Orange Slice
Method: Shake ingredients, fine strain into bottle, pour into glass and zest with grapefruit peel.
50ml Johnnie Walker Gold Label Blended Scotch Whisky
12.5ml Campari
37.5ml Grapefruit juice
1 dash Honey
1 dash Angostura Bitters

Varun Sudhakar, India

AB (cocktail serve)
Inspiration A dedication to an Indian Actor who had walked the Cannes Red Carpet.
Glass: Martini glass
Garnish: Lemon Surprise
Method: Shake all ingredients with ice and strain into chilled glass
60ml Cîroc vodka
45ml Gooseberry reduction
15ml Darjeeling tea reduction
25ml Sugar syrup
20ml Lemon juice

Bayu Wiseso Pandu Resi, Indonesia

Pineapple love cruise (cocktail serve)
Glass: Highball
Garnish: Pineapple leaf
Method: Shake all ingredients with ice and double strain over cubed ice.
50ml Ketel One vodka
30ml Pineapple juice
30ml Tamarind syrup
20ml Hibiscus syrup
20ml Pandan syrup
15ml Coco syrup
15ml Lime juice

Liau Jen Hou Ricky, Hong Kong

The French Cut
Glass: Old Fashioned
Garnish:
Method: In a mixing glass, add Kaffia Lime leaves then slightly press to release flavour. Add all other ingredient then pour in to Old Fashioned Glass and place crushed ice, ice diamond and fake jewels into leather box.
50ml Cîroc vodka
7.5ml Luxardo Maraschino
15ml Pisco
2 drops Lemon Bitters
5ml Sugar Syrup
2-3 Kaffia Lime Leaves

The Walker's Journey (bottle serve)
Glass: Old fashioned
Garnish: Bread & Butter, Citrus Oil and smoke
Method: Add whisky over multi-layer ice sphere
60-90ml Johnnie Walker Blue Label Blended Scotch Whisky
Antica Formula Carpano Vermouth
Cherry Heering
Orange Bitters
Orange juice
Water

Mattia Pastori, Italy

Ten Rosa
Glass: Vintage Glass
Garnish: Orange zest twist and side of 3 olives (one traditional green, one Arma di taggia and one Blue cheese olive)
Method: Pour the gin into the glass and add the cotton candy to stir.
50ml Tanqueray No.TEN gin
1 bar spoon Gin Rosa Cotton Candy

The Gentleman
Glass: Franciacorta wine glass
Garnish: Candied rose petals
Method: Shake ingredients in a cream siphon and carbonate with CO2. To make the candied rose petals, clean a couple of edible and non-treated rose petals and rub them with egg white then dip them in sugar. Put the rose petals in the oven for 1 hour at 50°. Serve glass on a black tray with LED lights and a red carpet.
40ml Cîroc vodka
40ml Chiaretto Rose Wine
40ml Pink Grapefruit juice
20ml Simple Sugar

Tsuyoshi Miyazaki, Japan

Kitano Blue (bottle serve)
Glass: Glass tea pot
Garnish: Yoshino Kuzu (arrowroot cake from the Yoshino area in Nara)
Method: Pour vodka into a Akahadayaki tea bowl (red clay), and in tea ceremony style add the gelatin powder and stir vigorously. Serve in the glass tea pot.
45ml Cîroc vodka
1 barspoon Gelatin

Johnnie Walker Nara Style
Glass: Round glass on glass saucer
Garnish: Shiso leaf
Method: Put the whisky, Grand Marnier, Persimon puree and lime juice into shaker and shake with ice. Strain into the glass. Then pump the tea and soy lecithin to create a foam and float this on top of the cocktail.
40ml Johnnie Walker Gold Label Blended Scotch Whisky
15ml Grand Marnier
60ml Persimon puree
100ml Yamato cha (Japanese tea from Nara)
½ barspoon Soy lecithin powder
1 barspoon lime juice

Sung Min Park, Korea

Taleteller from East (Bottle serve)
Glass: Rocks
Garnish: None
Method: Stir ingredients with ice and use smoker with wormwood smoke to smoke the ingredients in stirring glass. Then strain into ice-filled glass. Serve with Chinese dumpling steam pot and bamboo wood barrel on the side.
50ml Ketel One vodka
5ml Aged pine leaf syrup

Desire on the Blue Stone
Glass: Cocktail glass
Garnish: Lime zest twist
Method: Muddle pineapple and tea in base of shaker. Add other ingredients and shake with ice. Fine strain into chilled glass and serve with a Ciroc Blue stone LED box and dried rose petals.
60ml Cîroc vodka
70g Pineapple
5ml Sugar syrup
10ml Lime juice
1ml Elixir vegetal spray
1 dash Orange bitters
1.5g Marigold and Pink Rose-infused green tea leaf

Jad Ballout, Lebanon

Sharon Dutch Stone (Bottle Serve)
Glass: Two short crystal glasses
Garnish: None
Method: Pour the vodka from a copper tea pot into a glass. Pour water into the second glass and add the citrus essence to this glass. Handpick some ice and put it into the vodka. Guest should eat the wheat bread with honey and drink the citrus water and vodka. The dried fennel is for the guests to smell. Serve food on a gold plate and accompany with a picture frame. Use a silver tray to carry all items to guest.
60ml Ketel One vodka
150ml Water
5ml Homemade citrus essence
2 slices Wheat bread
2 barspoons Orange flower honey
5 barspoons Dried fennel

Message in a Bottle
Glass: Vintage short glass and small carafe
Garnish: Orange zest twist
Method: Put all ingredients in one blue blazer mug. Spray with orange zest then light and roll from cup to cup. Pour in small carafe, then put carafe into a jewllery box with jewllery. Serve with a chilled glass by the side and a vintage wooden gun and pirate hat.
50ml Zacapa 23-year-old rum
10ml Punt e Mes
10ml Sherry wine
1 barspoon homemade ginger and black pepper syrup
1 dash Bitter Truth chocolate bitters
1 dash Mozart chocolate bitters

Ivar de Lange, The Netherlands

The Dutch Tea Ritual (Bottle Serve)
Glass: Old-fashioned tea set
Garnish: Stroopwafels (a Dutch waffle)
Method: Pour the vodka into the teapot and add the teabag. Let it infuse for 5 minutes and then pour into the teacups and serve with the pot.
1 bottle Ketel One vodka
1 homemade Tea bag of mint, lavander, chocolate and honey confected lime wedge and paradise seeds

When Harry met Johnnie
Glass: Martini
Garnish: A '20s style lady on the side of the glass.
Method: Dry shake all ingredients. Add ice to the shaker and shake hard for 15-20 seconds. Strain into chilled glass. Serve the glass in an old Bar Set for cruise ships.
50ml Johnnie Walker Gold Label Blended Scotch Whisky
10ml Cynar
10ml Lemon juice
3 barspoons Tomato jam
1 Egg white
3 dashes homemade Red pepper bitters
2 dashes Angostura bitters

Jason Clark, New Zealand

Francis Ford Coppola - Master blender's selection (bottle serve)
Glass: Vintage crystal rocks glasses
Garnish: Mixed citrus zest, cinnamon sticks, cedar sticks, dried ground spices, toasted groung almonds, charred whisky barrel wood chips, vanilla powder, cinnamon powder and orange zest.
Method: Serve the bottle on a large wooden board with miniature jars and spoons containing each of the different garnishes. Serve with a glass teapot and coffee filters and allow the guest to choose the flavours they would like to infuse into their whisky. They place their selections in the coffee filter inside the teapot and pour the whisky through. Pour into rocks glass with hand-cracked ice and sweeten with a little honey, stir and enjoy. This is called the "Masterblender's Serve" as it allows the guest to blend an infusion of flavours to his/her own preference. Serve with a spice menu (with notes on blending and a pen), ice bucket, tongs and stirrers.
1 bottle Johnnie Walker Gold Label Reserve Blended Scotch Whisky
7ml Honey syrup

Cocktail d' or The Golden cocktail
Glass: Crystal wine glass
Garnish: Freeze-dried mandarin crumbs
Method: Put first five ingredients into shaker. Prepare the glass by spraying with citrus and saffron syrup spray. Then dust with 'stardust mixture' of gold dust, freeze dried mandarin powder and popping candy dust. Mix ingredients in shaker with a stick blender. Then shake with ice, strain into glass and serve. Serve glass on red velvet fabric, with a minature envelope, picture frame and a bouquet of flowers.
40ml Cîroc vodka
20ml lemon juice
15ml Manuka Honey syrup scented with Johnnie Walker Gold Label Blended Scotch Whisky
15ml Egg white
2 dash orange bitters
Top up with soda water

Monica Berg, Norway

Made by the Sea (Bottle Serve)
Glass: Rocks
Garnish: None
Method: Each guest is given a glass then the bottle is presented to the guest with a choice of "Seasons by the Sea" infused waters to add to their whisky. Serve with glass tray, glass cloche, oyster shells, seaweed and atomiser.
50ml Talisker 10-year-old Single Malt Scotch Whisky
"Spring" infused water (Nori)
"Summer" infused water (Pear)
"Fall" infused water (Pepper)
"Winter" infused water (Teablend)

Pursuit of Happiness
Glass: Coupette
Garnish: White chocolate and lemon
Method: Shake all ingredients with ice, then strain into chilled glass.
50ml Ketel One vodka
15ml Oloroso sherry
20ml Lemon juice
15ml Simple Syrup
4 drops Sesame oil
1 dash Mozart Chocolate bitters

Enrique Ignacio Auvert, Panama

Uma
Glass: Collins
Garnish: Orange zest twist, hibiscus flower and cloves
Method: Stir all ingredients with ice. Then strain into ice-filled glass.
52.5ml Ketel One vodka
15ml Sweet vermouth
5ml Crème de violette
22.5ml Lemon juice
15ml Homemade mixed spices syrup (of hibiscus flower, cloves, mixed peppers and sugar syrup)

El Gran Cominante (bottle serve)This bottle serve of Johnnie Walker Blue Label Blended Scotch Whisky presents the spirit in three different temperatures: chilled whisky accompanied by ginger juice; room-temperature whisky with sugar cane honey; hot whisky paired with cheese.

Mario Seijo Rivera, Puerto Rico

The Erlanger Serve (Bottle Serve)
Glass: Artisanal decanter and matching glasses
Garnish: Grapes
Method: Fill an ice bucket with ice and rest decanter on the ice. Separately, muddle grapes and sugar and then put them in a strainer. Also prepare separate strainers of orange peels, lemon peels and two of crushed ice. Pour the vodka through the strainers into the decanter (with strainers in order of grapes and sugar, crushed ice, orange peels, crushed ice, lemon peels). Then serve the infused vodka in the glasses.
50ml Cîroc vodka
19ml Simple sugar
4 strips Orange peel
4 strips Lemon peel
8 Grapes

Above the Clouds
Glass: Antique coupette
Garnish: Crushed coconut shavings
Method: Stir all ingredients with ice, then strain into chilled glass. Put glass on Ron Zacapa tray, and put a coconut water ice ball into the glass. Smoke drink with applewood before serving.
50ml Zacapa 23-year-old rum
13ml Demerara simple sugar syrup
13ml Coconut water
13ml Lightly toasted coconut shavings
3ml Chocolate bitters

Kirill Runkov, Russia

Fahrenheit 23 (Bottle Serve)
Glass: Rocks
Garnish: Hicory foam (made in a creamer with 40ml chicory syrup, 3 eggs, 200ml cream, 150g cane sugar and charged with NO2)
Method: Serve rum with grilled figs and cheese. Season figs and cheese with hicory foam. Serve with stone plates, dessert forks and knives.
1 bottle Zacapa 23-year-old rum
250g Ricotta cheese
4 Figs

Ketelovich
Glass: Small earthern pot
Garnish: Icing sugar, canape of fresh blackberries and Peychaud's bitters soaked beetroot slices.
Method: Shake all ingredients with ice and fine strain into pot. Smoke drink with cherrywood smoke and serve.
50ml Ketel One Citroen vodka
20ml Smoked blackberry preserve (made from 100g blackberries, 50ml red wine and 100g white sugar)
20ml Lemon juice
15ml Spiced beetroot reduction (made by reducing 200ml beetroot juice and 1 star anise to 100ml)

Zachary de Git, Singapore

The Tramp Cocktail
Glass: Martini
Method: Stir all ingredients with ice and strain into glass.
Garnish: Orange zest twist
40ml Ketel One vodka
15ml VYA sweet vermouth
10ml Black wattle seed syrup
4ml Maraschino

Elevation (Bottle Serve)
Method: Guests are asked to create their own unique blend of flavours, choosing from four sensations, bitter, sweet, sour and spice to brew a tea. This tea is then chilled and served as a side to the Cîroc.

Nick Koumbarakis, South Africa

24 Degrees of Separation (cocktail serve)
Glass: Cast iron cup
Garnish: Jasmine Flower
Method: In the cast iron cup pour whisky together with Sakura Green Tea syrup and lengthen with Flower Gate / Jasmine Moon tea. Served on a traditional Japanese fan and accompanied with a Scottish Oat Biscuit.
40ml Johnnie Walker Blue Label blended Scotch whisky
50ml Flower Gate / Jasmine Moon tea
20ml Sakura Green Tea syrup (3:1)
Mist Talisker

For the Sakura Tea Syrup add 100 grams of castor sugar to 300 millimetres of water. Slowly bring the water to a boil, constantly stirring until the sugar has dissolved. Add 3 - 4 Bar Spoons of Sakura tea leaves. Allow the leaves to steep for several hours. Fine strain, decanter.
The result: a syrup that is not too viscous. The use of castor sugar leaves velvet like texture around the palette inturn allowing the sweetness of the whisky to come to the fore.
For the Flower Gate Tea / Jasmine Moon Tea in a mixing glass, place the flower gate bulb; add 500 ml water at 85 - 90 degree Celsius. Note: One of the most important elements when brewing tea is the temperature of the water. Once the water has been fully boiled allow to stand for several minutes to allow the bulb to blossom.

Le Pique Nique (bottle serve)
Glass: Vintage Crystal Stemware
Garnish: Orange zest
Method: In a mixing glass add all ingredients except the Champagne / Perrier Natural Sparkling Water. Add ice and stir, controlling dilution. Strain into stemmed glassware and lengthen with either Champagne or Perrier Natural Sparkling Water.
37.5ml Ciroc Vodka
22.5ml Barrel Aged Sherry Shrub
Perrier Sparkling Water or Champagne

For the Barrel Aged Sherry Shrub Ingredients: 1:1:1 Ratio, bearing in mind this may vary according to the type of fruit (sugar content and acidity) one utilises.
250 grams fresh black cherries
250 grams of organic sugar (granulated)
1 x vanilla pod (prepare, add seeds and pods)
250 ml 20 YR Capirete Sherry Vinegar Reserva, barrel aged in American Oak Barrels utilising a Solera process

Victor Yang, Taiwan

Flight of the Red Balloon
Glass: Flute
Garnish: Red balloon with nutmeg oil
Method: Heat up vodka, pour it into mini copper still filled with roasted barley, then condense/cool the liquid with rock ice. Pour liquid into mixing glass, add Skinos Mastiha liqueur, myrtle wild honey, fresh calamondin juice. Shake and strain, top up with champagne.
45ml Ketel One vodka
15ml Mastiha liqueur
3 barspoon myrtle wild honey
2 pieces Calamondin fruit
Brut champagne to top

Emil Areng, Sweden

Remember the Lotion (bottle serve)
Glass: Coupe
Garnish: Orange zest
Method: Stir all ingredients with ice and strain into chilled glass.
80ml Ketel One vodka
25ml Homemade cramberry syrup
3 dashes Peach Bitters

From Scotland with Love
Glass: Martini
Garnish: Foam garnish
Method: Shake all ingredients except the salt and foam, then double strain into chilled glass and layer foam on top.
50ml The Singleton of Dufftown Single Malt Scotch Whisky
30ml Grapefruit juice
30ml Lemon juice
40ml Homemade Arctic Raspberry syrup
80ml Sweet liquorice foam
1 pinch Smoked salt

Chanchai Rodbamrung, Thailand

La Vie en Rose
Glass: Flute
Garnish: None
Method: Shake all ingredients with ice and fine strain into a chilled glass.
60ml Tanqueray No. TEN gin
15ml Homemade red wine reduction (with fennel, honey and anise)
2 drops Lemon bitters
15ml Lemon juice
2 drops Rosewater syrup

Kester Blake, Trinidad & Tobago

Loyalty
Glass: Coupe
Garnish: 3 drops Angostura Bitters
Method: Dry shake all ingredients, then shake again with ice and strain into chilled coupe.
45ml Zacapa 23 rum
60ml Cranberry juice
30ml Lime juice
15ml Cinnamon syrup
1 Egg white

For his bottle serve, Kester infused Ciroc vodka into grapes, then bathed the grapes with egg white and dusted them with fine white sugar.

Angus McGregor, United Arab Emirates

Cocktail name
Glass: ISO Tasting glass
Garnish: Basil leaf and aromatised absinthe
Method: Muddle pineapple and basil then spray with absinthe . Add all other ingredients, shake with ice and double strain into a chilled glass.
60ml Ketel One vodka
12.5ml Lemon juice
12.5ml Simple syrup
5-6 sprays Absinthe
Basil leaf

Tarantino Tea TEN Serve (bottle serve)
Angus presented Tanqueray No. TEN gin with chamomile ice, orange bitters, citrus juice and grapefruit peel.

Le Thanh Tung, Vietnam

La Belle Epoque (bottle serve)
Le Thanh infused a bottle of Ketel One vodka with cacao, then poured it into glasses coated with flamed orange peel and a dash of orange bitters. Each serve was garnished with an absinthe spray.

Jeff Bell, USA

Raging Bull
Glass: Martini
Garnish: Cherry tomato
Method: Puree tomatoes with beef bouillon then strain through a cheese cloth. Build cocktail in a mixing glass, stir then strain into a chilled cocktail glass.
Ketel One vodka
Tomato Water
Beef Bouillon

Taxi driver (bottle serve)
Jeff served a bottle of Zacapa 23 rum with coffee-inspired accompaniments of salted caramel macaroons, coffee-infused cream, and vanilla-infused sugar.

Mediterranean Mastery

Aboard the Azamara journey in the searing heat of southern Europe in the summer, it was appropriate that one challenge was directly inspired by the botanicals and culinary influences of the Mediterranean.

Held on the rear Sunset Bar of the ship, to a backdrop of superyachts and the roar of passing jet skis, judges Telis Papadopoulos, Hidetsugu Ueno and Dale DeGroff were presented with top level creativity and innovations that included homemade spirits blends, a cashew nut syrup that paired perfectly with Don Julio Reposado tequila and monkey nut-infused Tanqueray No. TEN gin.

Zachary de Git, Singapore - WINNER

For his first cocktail, called Evoke, Zachary combined Don Julio blanco tequila with juice from grilled lemon slices, bianco vermouth, sugar syrup and orange bitters, which he shook up and served in an oyster-water rinsed glass.

Evoke
Glass: Martini
Garnish: None
Method:Shake well with ice, then strain into an oyster water rinsed glass.
40ml Don Julio Blanco
20ml Grilled Lemon Juice
20ml Mancino Bianco Vermouth
10ml Sugar Syrup
Orange Bitters

For his Antiquity cocktail he mixed Ketel One vodka, a rattatouile puree, lemon juice and agave nectar, which he served with a garnish of herbs de Provence.

Antiquity
Glass: Martini
Garnish: Herbs de Provence
Method: Shake well with ice and strain into chilled glass.
40ml Ketel One vodka
50ml Rattatouile Puree
5ml Lemon Juice
5ml Agave Nectar

Other competitors listed in alphabetical order by country

Luke Ashton, Australia

Tombola
Glass: Cocktail
Garnish: Mist with Fiore de Sicilia spray
Method: Dry SHAKE all ingredients with one ice cube except spray. Shake again with ice. Fine strain and serve over large ice cube.
30ml Ketel One Citroen
15ml Amaro Montenegro
10ml Aperol
10ml Galliano vanilla
1 barspoon Mandarin marmalade
20ml Lemon juice
Egg white
Fiore de Sicilia spray

The Levant
Glass: Collins
Garnish: Mint sprig and cinnamon quill that has been lit and extinguished
Method: SHAKE all ingredients except soda with cinnamon ice. Add soda to shaker and dump into tall cut crystal glass.
45ml Ron Zacapa
15ml Jallab syrup
10ml Orgeat
45ml Pink Grapefruit
2 dash Angostura
40ml Soda
Cinnamon Ice (2x cubes)
1 cinnamon quill
1 mint sprig

Bert Jachmann, Austria

Wife's Father's Tranquilizer
Glass: Oriental mocha service
Garnish:Raki-espuma with ground rose petals
Method: Mix the hot coffee with the spices and the whisky in an Cezve (traditional Turkish coffee maker of copper), ignite the liquid and throw from one Cezve into the other - like a blue blazer. Pour straight into two mocha cups and top with raki-espuma.
40ml Talisker 10-year-old Single Malt Scotch Whisky
20ml Yeni Raki
40ml Fresh espresso
Egg white
5ml Rose flower water
20ml Honey
2 pinches Ground oriental spices (cardamom, cinnamon, cloves, cumin, sweet pepper)

10 Seas Negroni
Glass: Tumbler
Garnish:Lemon Twist
Method: STIR and serve on an ice ball flavoured with Mediterranean herbs and herb blossoms
40ml Tanqueray No. TEN gin infused with dried tomatoes
20ml Campari
15ml PX Sherry
10ml Tarragon Liqueur
2.5ml Fernet-Branca

Carl Van Droogenbroeck, Belgium

Cîroc On Tour
Glass: Coupette
Garnish:Basil leaf
Method:SHAKE all ingredients except garlic and strain with a clove of garlic in your strainer.
50ml Cîroc Vodka fat-washed with feta cheese
25ml Lemon shrub
10ml Simple syrup
5 drops lavender tincture
10 Basil leaves
1 glove garlic

East to West
Glass: Silver Cup
Garnish:Thyme, lavender, rosemary
Method:
50ml Zacapa 23 rum
10ml Rosemary syrup
30ml Cava Delapierre Brut
1 slice Lemon
1 slice Orange

Diego Barcellos, Brazil

Mary and the Three Bartenders
Glass: Rocks
Garnish: Lemongrass, lemon and rhubarb
Method: Roll all ingredients with ice, then strain into ice-filled glass.
50ml Ciroc vodka
20ml Tio Pepe sherry
90ml Tomato juice
20ml Lemon juice
3 sprays Raspberry balsamic vinegar
1 barspoon Lemongrass salt
1 barspoon Black pepper
1 barspoon Rhubarb bitters

Mediterranean 23
Glass: Coupette
Garnish: Cherry
Method: Stir all ingredients with ice and strain into chilled glass.
50ml Zacapa 23 rum
20ml Antica Formula
20ml Tio Pepe sherry
1 barspoon Jerry Thomas' bitters

Jenner Cormier, Canada

Gathered
Glass: Rocks
Garnish: Mint sprig
Method: Muddle mint, bitters and vermouth in mixing glass. Add ice and rest of ingredients and stir. Strain into crushed-ice-filled glass.
45ml Tanqueray No.TEN gin
19ml Bianco vermouth
12ml Arrack
7 sprigs mint
2 dashes Regan's orange bitters

Post Sunset
Glass: Wine glass
Garnish: Lime wheel
Method: Shake first four ingredients with ice and strain into chilled glass. Top up with Prosecco.
45ml Don Julio Blanco tequila
19ml Aperol
12ml Limoncello
25ml Orange juice
Top up with Prosecco

Simon Crompton, Cayman Islands

Temptation of Persephone (cocktail 1)
Glass:Cocktail gale, mate straw
Garnish: Cucumber wrap, ice bucket with pomegranate avrils, Mediterranean herb mist
Method: Muddle cucumber and pomegranate avrils, add Tanqueray 10, lime and simple syrup, shake with ice. Pour over crushed ice and top with grapefruit soda
45ml Tanqueray No.TEN
22.5ml Lime juice
22.5ml Homemade rosemary and sage simply syrup
60ml Grapefruit soda
Cucumber
Pomegranate

Golden Elephant (cocktail 2)
Glass: Cocktail coupe
Garnish: Gold leaf, fig, date and grape bowl
Method: Add all ingredients into mixing glass, stir with ice, strain into coupe
45ml Zacapa 23 Rum
15ml Carpano Antica
Barspoon Crème de cacao
Barspoon Vanilla liqueur
Barspoon Apricot brandy
Barspoon Benedictine
2 dashes Orange bitter
2 dashes Chocolate bitter
4 figs
4 dates
4 grapes

Cross Yu, China

Glass: Tanqueray Copa Cup
Garnish: Roasted cinnamon stick, rosemary sprig, citrus wedges and berries
Method: Prepare glass by rimming with PX Sherry and chilli pepper powder. Build drink in the glass by filling glass with ice then squeezing fruit wedges into glass, add bitters and then add gin and top up with tonic water.
90ml Tanqueray No. TEN gin
1 wedge Grapefruit
1 wedge Orange
1 wedge Lime
1 sprig Rosemary
1 pinch Black pepper
2 dashes Angostura bitters
2 dashes Rhubarb bitters
Top up with tonic water

Zacapa Joy
Glass: Old Fashioned
Garnish: Orange zest twist
Method: Wash the glass with Aperol and ice, then pour out. Add fresh ice into the glass and add bitters. Add the rest of the ingredients and stir. Then serve.
60ml Zacapa XO rum
20ml Amaro Mentenegro
15ml Aperol
2 dashes Chocolate bitters

Jose Maria Garces Cadavid, Colombia

On Tuccar
Glass: Turkish coffee mug
Garnish: Star anise, Turkish candy and Turkish tea
Method: Roll ingredients with ice, and strain into mug. Serve on a Mediterranean map tablecloth.
44ml Tanqueray No.TEN gin
6ml Sambuca
2 barspoons Turkish tea mix
13ml Thyme syrup
2 drops Nutmeg bitters

Anjamaht
Glass: Moroccan tea cups
Garnish: Flowers
Method: Muddle ginger, pepper beans, mint and cloves in a Morocan tea coper. Then add the rest of the igredients and crushed ice and swizzle until mixed and diluted. Serve with Moroccan tea cups and containers.
50ml Zacapa 23 rum
6ml Cinnamon liqueur
13ml Hibiscus syrup
6ml Lemon juice
2g Ginger
4 Pepper beans
4 Mint leaves
2 Cloves
2 drops Grapefruit and hop bitters

Hasse Bank Johansen, Denmark

The Heritage
Glass: Coupette
Garnish: None
Method: Shake first 5 ingredients with ice. Strain into chilled glass and top up with cava.
35ml Grand Marnier Cordon Rouge
15ml Ciroc vodka
20ml Cloudy apple juice
10ml Lemon juice
15ml Middle Eastern star anise syrup (homemade)
Top up with Cava

The Euphoric Enchanter
Glass: Coupette
Garnish: None
Method: Shake all ingredients with ice and strain into chilled glass. Smoke drink with rosemary before serving.
50ml Tanqueray No.TEN gin
15ml Middle Eastern plum liqueur (homemade)
15ml Lemon juice
10ml Red wine and red balsamic reduction
8 fresh Rosemary sprigs

Edwin Castillo, Dominican Republic

2,300 Metros de Frescura
Glass: Tumbler
Garnish: Smouldering rosemary sprig
Method: Shake with ice and strain over cubed ice.
60ml Zacapa 23 rum
30ml Almontillado sherry
45ml Pomegranate juice
Root ginger
Pedro Ximenez sherry
Rosemary

Perfect Serve
Glass: Rocks
Garnish: Stuffed olives
Method: Shake all ingredients with ice and strain.
30ml Johnnie Walker Gold Label Reserve Blended Scotch Whisky
10ml Caol Ila Single Malt Scotch Whisky
15ml Green Chartreuse
15ml Pedro Ximenez

Martha Sandoval, El Salvador

Ketel Flower
Glass: Martini
Garnish: Flower
Method: Shake all ingredients then strain into chilled glass.
38ml Ketel One vodka
13ml Galliano
13ml Lime juice
13ml Toronja rosada
13ml agua flor de Jamaica con Canela

Catalis
Glass: ???
Garnish: ???
Method: ???
38ml Talisker 10-year-old Single Malt Scotch Whisky
13ml Campari
15ml Cinzano bianco
3 drops Orange bitters
10ml Lime juice
13ml Sirope de chile morron con Genjibre

Jérôme Kaftandjian, France

Proivencale Martini (cocktail 1)
Glass: Retro-chic coupette glass
Garnish: Lemon peel, rosemary sprig
Method: Stir over ice in a mixing glass
80ml Ketel One vodka
25ml Sweet Vermouth
2 dashes Cardamom bitters
Fresh rosemary

Mediterranean Fizz (cocktail 2)
Glass: Vintage tumbler glass
Garnish: Rosemary, lavender, lemon peel, cherry, spring mint, iced sugar
Method: Shake ingredients over ice and strain.
50ml Tanqueray No.TEN
10ml Strega Liquor
2 barspoon Homemade lavender syrup
40ml Soda water
30ml Lemon juice
20ml Egg white

Atalay Aktas, Germany

La Familia Mediterranea (cocktail 1)
Glass: Tumbler rimmed with cinnamon and white pepper
Garnish: Talisker-caramelised pear with cinnamon
Method: For the drink, muddle half a pear, add tequila, Ziegler, lemon juice, chocolate liqueur, agave syrup, shake and fine strain into tumbler. For the food, combine cream, brie, fresh cheese, white choc cream with nuts and olives and crack some white pepper on it.
50ml Don Julio Añejo tequila
1 dash Chocolate bitters
30ml Talisker 10-year-old Single Malt Scotch Whisky to caramelise
10ml Ziegler Williams Pear
30ml Fresh lemon juice
10ml Agave syrup
1 pear
100g Brie cheese
50g Fresh cheese
2 barspoons White chocolate cream with macadamia nuts
White pepper
3 olives
20ml Cream
Cinnamon

Dark Whispering (cocktail 2)
Glass: Cocktail
Garnish: Orange zest
Method: Pour all liquids into a mixing glass, add bitters and syrup, stir and strain into a cocktail glass. For the food, put walnut-filled date in pan, caramelise with Grand Marnier, flame with Lagavulin, sprinkle some cinnamon, add bitters, then roll the beef around it and serve.
45ml Zacapa XO Rum
40ml Grand Marnier to caramelise
15ml Scheibel Walnut Brand
2 sprays Lagavulin 16-year-old Single Malt Scotch Whisky to flame
15ml Homemade date syrup
1 dash Mozart chocolate bitters
1 dash Barrel aged bitters
1 Date
1 Walnut
1 Pastirma ( Turkish dried beef)
Cinnamon

Theodoros Pirillos, Greece

The Sicilian Reviver (cocktail 1)
Glass: Cocktail glass
Garnish: Ground black pepper
Method: Shake ingredients with ice except Chartreuse and double strain in a chilled cocktail glass. Float Chartreuse and garnish.
45ml Ketel One vodka
15ml Amontillado Sherry Napoleon Hidalgo
2 dashes Orange curacao
2 dashes Chartreuse vegetal
15ml Beetroot shrub (a vinegar based beetroot syrup bottle-aged for six months)
15ml Lemon juice

Harry Is Back (cocktail 2)
Glass: Cocktail glass
Garnish: Thyme flowers with Greek olives on side
Method:Throw all ingredients except amaro. Strain into a chilled amaro-rinsed cocktail glass..
60ml Don Julio Blanco tequila
20ml Vermouth del Professore
2.5ml Apricot dash
1 dash Bergamot bitters
Rinsed glass with Amaro

Dominic Laverty - GTME Americas

Subterfusion (cocktail 1)
Glass: Tea cup
Garnish: Chocolate sticks and chocolate powder
Method: Shake ingredients in boston glass. Add ice and shake again. Fine strain into teacup. Garnish with chocolate sprinkles and chocolate stick.
37.5ml Ketel One vodka
50ml Illy liqueur
Dash Mentzendorff
12.5ml Espresso
20ml Lemon juice

Hallucinogin St. (cocktail 2)
Glass: Bohemian style glass
Garnish: Basil leaf
Method: Add ingredients to boston glass, stir until desired dilution is reached. Wash glass with Chartreuse and rim with basil leaf, strain drink into glass and float leaf on top.
37.5ml Tanqueray No.TEN gin
37.5ml Absinthe
Dash Chartreuse green
12.5ml Lemon juice
5ml Simple syrup

Liau Jen Hou Ricky, Hong Kong

Mr Tzatziki (cocktail 1)
Glass: Whiskey Tasting Glass
Garnish:Mint Head and 1/2 Wasabi Salt
Method: Muddle cucumber in a boston glass. 2. Add all other ingredient. 3 Shake and double strain into Tasting Glass.
50ml Don Julio Blanco tequila
15ml Honey
20ml Yogurt Mix
5ml Lime juice
3 dashes Bitter Man Hellfire bitters
1 slice Cucumber
6 to 8 Mint Leaves

Captain's Butter Milk
Glass: Champagne Saucer
Garnish: Cinnamon Powder and Honey Oat
Method:Add all ingredients into glass, muddle, add ice, shake and strain into glass
60ml Talisker 10-year-old Single Malt Scotch Whisky
10ml Chartreuse Yellow
2 dashes Fee Brother Walnut Bitters
15ml Lime juice
4 chunks Pineapple
10ml Egg White
20ml Honey Cream

Varun Sudhakar, India

Carravan (cocktail 1)
Glass: Rock glass
Garnish: Caraway seeds and pumpkin skin
Method: Shaken over ice and strained into glass
60ml Caraway infused Johnnie Walker Platinum Label Blended Scotch Whisky
60ml Pumpkin puree
30ml Lemon juice
20ml Sugar syrup
20 ml Egg white
3g Carraway seeds

Lust (cocktail 2)
Glass: Martini glass
Garnish: Thyme
Method: Muddle ingredients then shake over ice and strain into glass.
60ml Tanqueray No. TEN gin
25ml Lime juice
15ml Sugar syrup
Pomegranate seeds from one whole fruit
3 sprigs Thyme

Bayu Wiseso Pandu Resi, Indonesia

Don Greek (cocktail 1)
Glass: Cocktail
Garnish: Cashew nuts on the side
Method: Shake all ingredients with ice and strain into chilled glass.
45ml Don Julio tequila
20ml Orgeat syrup
10ml Homemade cashew nut syrup
10ml Calamansi juice
5ml Lime juice

Cocktail 2
Glass:
Garnish:
Method:
30ml Zacapa 23 Rum
30ml Port
45ml Fennell juice
15ml Lime juice
5ml honey / sugar
1/4 orange

Mattia Pastori, Italy

Perzechella
Glass: Tall glass Pisa tower
Garnish: Savory and fresh peach
Method: Blend all ingredients then pour into chilled glass. Put the glass on a black tray with an Italian flag and carbonated cherry to serve. To make the carbonated cherry use a cream siphon and put in 500g of cherry. Then charge the siphon with two cans of co2. This will last for 24 hours.
40ml Zacapa 23 rum
30ml Mallow and Savory liqueur
20ml Sorrento lemon juice
50g Tabacchine white peaches
3 barspoons brown and white sugar

Pummarola
Glass: Ceramic pot
Garnish: Fresh savoury
Method: Muddle the savory, lemon juice and anchovy sauce in base of shaker. Then add the tomato juice and tequila and roll. Strain into pot and serve with a side of prawns tartare, margarita sauce and rice chips.
40ml Don Julio Reposado tequila
40ml Tomato juice
20ml Sorrento lemon juice
1 barspoon Anchovy sauce
5g Fresh savory

Tsuyoshi Miyazaki, Japan

The Bacchana
Glass: Amphora shaped glass
Garnish: Crushed almonds and dried fruits
Method: Muddle the ginger in base of shaker. Add rest of ingredients and shake with ice. Strain into crushed-ice-filled glass, then float the garnish and add a straw.
40ml Don Julio Añejo tequila
10ml Frangelico liqueur
15ml Honey water
15ml Pineapple juice
1 barspoon Ouzo
1 slice ginger

Platinum Siesta
Glass: Swing rock glass on silver plate
Garnish: Orange slice, bitter chocolate powder and capsicum pepper powder
Method: Stir all ingredients with ice and use an orange zest twist to add orange flavour, then discard the orange zest.
40ml Johnnie Walker Platinum Label Blended Scotch Whisky
10ml Kahlua coffee liqueur
10ml Pedro Ximenez sherry
5ml Vanilla bitters
1 barspoon Noord's Origional Dutch Bitters

Sung Min Park, Korea

Poseidon Blazer
Glass: Brandy glass
Garnish: Orange zest twist
Method: Filter hot water through katsuobushi, and put into one cup. Then pour the rest of the ingredients into another cup. Light the cup containing the vodka to make it burn, then roll the ingredients from cup to cup. Extinguish and pour into glass, and serve with shells on the side.
60ml Johnnie Walker Blue Label Blended Scotch Whisky
20ml Hot water
3 drops Cardamom bitters
1g Japanese smoke-dried tuna (katsuobushi)

Cream Kissing in the Garden
Glass: Coupette
Garnish: None
Method: Muddle apple and pine nuts in base of shaker. Shake with whisky, honey and ice. Double strain into chilled glass. Make a milk tea foam with the tea and the milk and float on the drink. Serve glass on a tray resembling a Mediterranean garden.
60ml Johnnie Walker Platinum Label Blended Scotch Whisky
140ml Milk
5ml Walnut honey
5 drops Aztec chocolate bitters
50g apple
4g tangerine-infused green tea leaf
2g pine nut

Jad Ballout, Lebanon

Arakberry
Glass: Vintage coupette
Garnish: Vanilla stick
Method: Wash glass with Arak. Muddle raspberries in base of shaker. Add rest of ingredients and dry shake. Then add ice and shake again. Strain into chilled glass. Serve glass on silver tray with a small drum and Arguileh.
50ml Don Julio Añejo tequila
20ml Arak (Lebanese spirit)
20ml lemon juice
20ml Simple sugar
10ml Lebanese blackberry syrup
1 eggwhite
5 raspberry
1 barspoon Lebanese dried thyme

Fattoush Cup
Glass: Pottery cup
Garnish: Cherry tomato, cucumber slice and sumak
Method: Dry blend all ingredients. Then pour into shaker and shake with ice. Strain into pottery cup, garnish and spray with bitter lemon. Serve with bread on a pottery plate on the side. Serve with a selection of pottery items on display.
70ml Ketel One Citroen vodka
20ml lemon juice
20ml simple syrup
15ml Extra virgin olive oil
10ml Cucumber syrup
1 barspoon Sumak (Lebanese spice)
3 cherry tomatoes
3 mint leaves

Ivar de Lange, The Netherlands

The Na Na
Glass: Moroccan tea cups
Garnish: A Ras Al Hanout in a Tajine made of Zacapa XO rum and fresh herbs
Method: Put the tequila in the teacups and add the agave syrup and bitters. Put the gunpowder tea in a teapot and let it rest for a while. Add ice to teapot and stir to cool the tea. Pour the tea into teacups and add mint.
40ml Don Julio Blanco tequila
40ml Gunpowder green tea
10ml Agave syrup
2 stalks of mint
2 dashes Dr Adam Elmegirab's bitters

Le Petit Prince
Glass: Crystal Heisey Cocktail glass (small Martini)
Garnish: Orange zest twist (discarded)
Method: Shake all ingredients with ice. Fine strain into chilled glass.
40ml Zacapa 23 rum
12ml Amarguinha
10ml Grand Marnier
8ml Campari
10ml lime juice
5ml Balsamic vinegar

Jason Clark, New Zealand

Pinic Apertivo - Serves Two
Glass: Wine glass
Garnish: Fresh peach and grapefruit wedges, pomegranate seeds and 1 sprig of fresh local herbs
Method: Muddle fruit bitters and grenadine in glass jug, add gin and aperol and stir vigorously. Top up with prosecco and lightly stir again. Serve into two wine glasses with hand-chipped ice. Served as an apertif style Sangria for two to share and presented on a wooden board as a mediterranean picnic with antipasto food pairing (of olives, cured ham, cheese, olive oil and baguette) served from a picnic basket.
90ml Tamqueray No.TEN gin
30ml Aperol
180ml Prosecco
20ml Homemade grenadine
4 graprefruit wedges
¾ peach
10 drops Grapefruit bitters

Mi Amore Amaro
Glass: Vintage crystal rocks glass
Garnish: Orange wedge
Method:Prepare glass by adding Punt e Mes granita (Punt e Mes, Peychaud's and mineral water) which you should pre-prepare in a water balloon and keep in freezer. Separately, muddle ginger in base of shaker and add rum, Montenegro and ice. Throw between two tins to aerate, chill and infuse ginger. Then pour into glass over granita.
30ml Zacapa 23 rum
20ml Amaro Montenegro
20ml Frozen Punt e Mes
100ml Mineral water
1 piece ginger
2 dash Peychaud's bitters

Monica Berg, Norway

Inception
Glass: Cocktail glass
Garnish: Lemon zest twist
Method: Stir all ingredients with ice, then strain into chilled glass. Serve with olives in oilve oil on the side.
65ml Olive oil fat-washed Tanqueray No. TEN gin
15ml Carpano Bianco
1 dash Aphrodite bitters

Wild at Heart
Glass: Coupette
Garnish: Sumac rim on glass, grapefruit zest and edible gold
Method: Throw ingredients with ice, then strain into chilled glass.
45ml Don Julio Blanco tequila
20ml Cocchi Americano Rosato
20ml Pink grapefruit juice
15ml 8 Brix Verjus (red)
1 dash Peychaud's bitters

Enrique Ignacio Auvert, Panama

El Jardín de Julio
Glass: Mediterranean glass
Garnish: Basil and red pepper
Method: Muddle basil and red pepper in stirring glass, then add rest of ingredients and stir without ice. Transfer to shaker, add ice and shake. Strain into glass.
52.5ml Don Julio Blanco tequila
30ml Tomato juice
30ml Agave honey
15ml Lemon juice
8 dices Red pepper
3 leaves Basil

Panamara
Glass: Mediterranean glass
Garnish: Apricot, hazelnut and chamomile flower
Method: Softly muddle the cloves in base of shaker. Then add the rest of the ingredients and stir to dissolve some of the honey. Then add ice and shake. Fine strain into chilled glass.
52.5ml Zacapa 23 rum
15ml Sweet vermouth, Frangelico and chamomile infusion
15ml Apricot brandy
15ml Lemon juice
15ml Honey
7 cloves

Mario Seijo Rivera, Puerto Rico

Mediterranean Maria
Glass: Rocks
Garnish: Celery sprig with sliced tomato, olive and a basil leaf
Method: Blend tomato, basil, paprika, celery salt and olive brine. Strain mixture through cheesecloth to clarify water. Transfer to shaker and add other ingredients before shaking with ice, straining and serving.
50ml Ketel One vodka
25ml Clarified tomato water
13ml Simple syrup
6ml Lime juice
6ml Olive brine
1 Basil leaf
1 pinch Paprika
1 pinch Celery salt
3ml Celery bitters

Mediterranean Knees
Glass: Cocktail
Garnish: Rosemary and bitters
Method: Dry shake all ingredients, except bitters. Add ice and shake again. Strain into chilled glass and put three drops of bitters on top of the drink.
100ml Tanqueray No.TEN gin
19ml Ketel One Citroen vodka
25ml Honey
25ml Lemon juice
1 whole Egg white
4 leaves Hierbabuena (Peppermint)
1 sprig Rosemary
3 drops Peychaud's bitters

Kirill Runkov, Russia

Fire in Cairo
Glass: Cocktail glass
Garnish: Flaming rosemary sprig and grapfruit zest twist
Method: Shake all ingredients with ice and fine strain into chilled glass.
50ml Tanqueray No.TEN gin
15ml Lime juice
15ml Simple syrup
10ml Toasted grapefruit juice
1g Rosemary
1g Thyme

Go Green
Glass: Tasting glass
Garnish: Carrot caramel and dndelion and burdock foam (made by mixing 300ml pressed apple juice and 100ml dandelion and burdock Ciroc vodka infusion in a creamer with 3 soaked gelatin sheets and charge with NO2).
Method: Shake all ingredients with ice and fine strain into chilled glass.
50ml Tanqueray No.TEN gin
2ml Absinthe 30ml Mozzarella water
20ml Pressed sorrel juice
15ml Simple syrup

Nick Koumbarakis, South Africa

Isadore
Glass: Espresso cup
Garnish: None
Method: In a French press add all ingredients and aerate several times. This forces air into the liquid in a confined space allowing a form of flash infusion of the coffee, cardamom and remaining alcoholic ingredients. Remove the top half of the press, add ice and stir , the top half acts as a fine strainer and the vessel acts as a mixing glass. Disregard ice in espresso cups, fine strain contents into espresso into cups. Finish with Talisker & saffron mist.
40ml Zacapa 23 rum
15ml Antica Formula
7.5ml Grand Marnier
Talisker Single Malt Scotch Whisky and saffron mist
7 Green cardamom pods
Handful of Guatemalan coffee beans
For the Talisker and saffron mist: infuse 100ml of Talisker with 2 pinches of saffron. Allow to infuse for 48 hours. Fine strain and decant into atomiser)

Giacosa
Glass: Stemmed glass
Garnish: Orange zest
Method: Add all ingredients into a cocktail shaker, add ice and throw several times between two steel shakers. Strain into glassware, lengthen with a splash of sparkling water and finish with an orange zest.
30ml Tanqueray No. TEN gin
25ml Sweet vermouth infused with raw artichoke
20ml Campari infused with raw shelled peanuts
7.5ml Tanqueray No. TEN syrup
For the raw artichoke/sweet vermouth infusion:
Combine 6-8 raw artichoke leaves that have been washed with 200ml Martini Rosso Vermouth. Allow to infuse for 2 -3 days.
For the Campari infused with raw shelled peanuts: Combine six monkey nuts, allow to infuse for six days.
Tanqueray No. TEN syrup: combine 100ml Tanqueray No. TEN gin with 100 grams of palm sugar
Method: In a medium saucepan, bring the palm sugar and Tanqueray No. Ten to a simmer, constantly stirring to dissolve the palm sugar. At the first crack of boil, remove from heat, let cool and store away.

Emil Areng, Sweden

The Greek Yolip
Glass: Greek cups
Garnish: Fresh thyme and burnt nutmeg
Method: Shake all ingredients with ice then double strain.
50ml Bulleit bourbon
45ml Greek yoghurt
3 barspoons Honey from Crete

Baklava Cocktail
Glass: Turkish coffee cups
Garnish: Walnuts and pistachio
Method: Blend all ingredients and double strain into cup.
60ml Zacapa 23 rum
10ml Rosewater
200ml Milk
4 barspoons Honey
Handful Pistachio nuts
Handful walnuts

Laura Schacht, Switzerland

Imperium Romanum
Glass: Champagne bowl
Garnish: Gold dust
Method: Muddle coffee and spices and put them in a French press. Add some boiling water and let it rest for five minutes. Add all other ingredients in a shaker and muddle. Add coffee, shake with ice and double strain.

Santa Almendra
Glass: Champagne bowl
Garnish: Lemon zest, with Iberico ham and olive oil 'caviar' on side
Method: Muddle cubeb in a stirring glass, add ingredients, stir on ice and double strain into champagne bowl.
60ml Zacapa XO rum
15ml Oloroso sherry infused with almond
5ml Port
2 Cubeb pepper

Victor Yang, Taiwan

Kiss of Andalucia
Glass: Vintage wine glass
Garnish: Fresh thyme
Method: Add all ingredients into mixing glass, stir and strain into glass.
45ml Talisker 10-year-old Single Malt Scotch Whisky
15ml Cynar
30ml Shrimp consomme
3 dashes Allspice liqueur
5ml Thyme vinegar

Zappressotini
Glass: Bamboo cup
Garnish: Spiced bread
Method: Heat up rum, add cinnamon powder, cardamom seeds, nutmeg powder, and coffee powder into a Handpresson to create home-made bitters. Add all ingredients into mixing glass, stir and strain into bamboo cup. Last, light up the mixed spices powders as incense.
50ml Zacapa 23 rum
20ml Marsala wine
15ml Plum liqueur
5ml Handpresson made bitters
0.5g Cinnamon
0.5g Cardamom seeds
0.5g Nutmeg
1g Ground coffee

Chancai Rodbamrung, Thailand

Self portrait
Glass: Martini
Garnish: Olive jam, roasted sweet pepper, bread
Method: Shake all ingredients with ice and fine strain into a chilled glass.
roml Don Julio Reposado tequila
10ml Grand Marnier
10ml Roasted sweet pepper
25ml Lemon juice
15ml Simple syrup
3 Basil leaves

Mediterranean Delight
Glass: Turkish cup
Garnish: Crispy coconut meat
Method: Shake all ingredients with ice, then remove ice, shake again and strain.
40ml Zacapa 23 rum
10ml Creme de cacao
30ml Coconut juice
15ml Cinnamon and rose syrup
1 pinch Cinnamon

Kester Blake, Trinidad & Tobago

Ruby Drops
Glass: Goblet
Garnish: Green and red grapes, orange zest
Method: Shake and strain all ingredients with ice and strain into ice-filled goblet. 45ml Ciroc vodka
30ml Maraschino liqueur
45ml White Grape juice
30ml Pomegranate juice
15ml Lemon juice

Angus McGregor, United Arab Emirates

Marsala Baked Pear & Saffron Daiquiri
Glass: Coupette
Garnish: Cinnamon Baked Pear Chip
Method: Muddle pear in a Boston glass. Add the saffron and all other ingredients, then shake with ice and double strain into chilled glass.
60ml Zacapa XO rum
15ml Lime juice
10ml Sugar syrup
5ml Cinnamon syrup
1 Marsala-baked pear
4-5 Saffron stems

For the pear: Choose fruits which are hard to the touch. Peel off skin then place in a deep cooking pot. Cover with marsala wine and add fresh vanilla pods and cinnamon sticks along with 100g fine sugar. Bring to the boil then remove from heat. Cover the pot and place in a pre-heated oven (130 degrees) for 2-2.5 hours. Turn every hour for a consistent finish. Then remove from the oven and allow to cool and sit for a further 24 hours to take on flavour.

1449
Glass: Coupette
Garnish: Chocolate shavings
Method: Method here
60ml Don Julio Blanco tequila
10ml Grapefruit juice
20ml Spiced mocha mix
Agave and ginger foam

Gareth Evans, UK

Greco
Glass: Coupe
Garnish: Basil mint oil on surface of drink
Method: Stir all ingredients over ice and strain into chilled glass.
40ml Ketel One vodka
5ml Greek vinegar
25 Homemade vermouth (cooked sous vide) made of assyrtiko wine, lemon, thyme, coriander seed, cassia, lemon peel
25ml Homemade fig leaf and pear syrup
8 drops Ouzo

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