World Class 2013: Round 2

Words by Ian Cameron and Camper English

Photography by Rob Lawson

World Class 2013: Round 2 image 1

Before they could progress to round 3, there was a public elimination round held on the ship's pool deck, where 28 finalists were told they would be going home empty handed. Just 16 finalists were named:

1.Luke Ashton, Australia
2.Simon Crompton, Cayman Islands
3.Cross Yu, China
4.Mattia Pastori, Italy
5.Tsuyoshi Miyazaki, Japan
6.Ifar de Lange, The Netherlands
7.Jason Clark, New Zealand
8.Monica Berg, Norway
9.Mario Seijo, Puerto Rico
10.Kirill Runkov, Russia
11.David Rios, Spain
12.Emil Areng, Sweden
13.Laura Schacht, Switzerland
14.Angus McGregor, United Arab Emirates
15.Gareth Evans, United Kingdom
16.Jeff Bell, United States of America

Kings of Flavour

The third day of competition was devoted to two challenges designed specifically with Diageo's fine Single Malts range in mind. Both challenges tested their knowledge and appreciation of single malt whiskies and their ability to communicate its intriguing flavours through cocktails and shrewd manipulation of the environments in which they are served.

The Singleton Sensorium

Here, finalists were asked to create cocktail serves that would appeal to all five senses, using sound, touch and light as well as taste and smell. The concept was an extension of the world's first multi-sensory bar, The Singleton Sensorium, led by Professor Charles Spence of Oxford University who tested nearly 500 members of the public on how changes in environment can affect the taste of whisky. He found that a change of atmosphere can enhance the experience of whisky by up to twenty per cent. Judges Steve Olson and gaz regan presided.

Tsuyoshi Miyazaki, Japan - WINNER

Having allowed his guests to clean their hands, Tsuyoshi blindfolded them and beguiled their senses with a box of aromatic botanicals including dried fruit, nuts, ginger and cinnamon before serving a Singleton of Glen Ord whisky cocktail mixed with Pedro Ximenez sherry, vanilla bitters and tea cocktail in a smoke-rinsed glass to the sound of dripping water.

Other competitors listed in alphabetical order by country

Luke Ashton, Australia

Luke recreated New Year's Eve in Sydney, with colour-changing lights, an iPad video of the fireworks over the harbour bridge, the scent of gunpowder in the air, sparklers and a countdown to midnight accompanied the Singleton of Dufftown serve which saw the whisky mixed with wild fennel pollen liqueur, Bondi honey, lemon juice, egg white, Spanish bitters and the uptimate celebratory drink, Champagne. Finally a mouthful of popping candy precedes the first sips with its mini mouth explosions.

Simon Crompton, Cayman Islands

A yellow light, quaiches on display, and a movie clip from the black and white film Whisky Galore provide an immersive environment for Simon's cocktail. He 'blesses' each guest's hands with Talisker then emphasises the raisin/fig notes of The Singleton of Glendullen by mixing the whisky with Morello kirsch Cherries, sorrel bitters, Angostura bitters, cinnamon, lemon juice and honey syrup. Then, to Bob Marley's iconic song, One Love, the cocktail is strained into a cherry wood-filled decanter, then pours the mixture into absinthe-rinsed glasses over single cubes of ice. A smoked salt and Demarara cinnamon rim and shipwrecked coins found off the Cayman Islands provide extra sensory stimulus.

Cross Yu, China

Cross created a meditative environment with darkness and silence then began his ritual with the pop of a cork. In front of his guests he prepared to blaze a Single of Dufftown cocktail. He ceremoniously heats a snifter over a water bath. In the darkness, the blazing cocktail creates a spectacle as it is poured between two cups, especially when cinnamon powder is thrown into the flame. Now it is poured into a ceramic, tactile cup and served with walnuts, while cinnamon sticks and vanilla smoke waft over the drinks. While he shares a drink with his guests, he asks that they hold the walnuts in their hands. Can they taste them through the power of touch?

Mattia Pastori, Italy

A green light sets the scene. Wearing eye masks, and to the sounds of a storm and new age music, guests drink a sip of ice cold salt water, then ice cold club soda, evoking the sea. He makes the drink - combining The Singleton of Dufftown with melon, filtered Mediterranean sea water, passion fruit syrup, and lemon juice. The drinks are served with a miniature beach on the side, which has two large shells on them. With the shells to their ears, the judges can hear the sea as they drink - of course they can, he has hidden mini ipods inside them with a sea soundtrack.

Ifar de Lange of The Netherlands

Ifar took his guests for a day at the beach. The bar was dressed with a sandy scene where hidden elements, discovered on a treasure hunt, yield components of a cocktail. A bottle of The Singleton of Dufftown whisky, basil leaves, bitters and an apothecary bottle of sherry are discovered, mixed in a Kilmer jar the lid of which is punctured with a hammer and nail to create a makeshift cocktail strainer. A spritz of coconut oil fills the air, reminiscent of sun cream, and coconut shells take the place of glassware.

Jason Clark, New Zealand

Jason took guests on a journey to a cold night out in Scotland to evoke the origins of The Singleton of Dufftown. First, guests hands are chilled down with ice cold water bottles to hold but they are given scarves for warmth. The, deprived of their sight with eye masks, and to a soundtrack of driving rain and thunderclaps, he toasts spices to reference the coffee caramel notes in the whisky. Milk is added to the mix and heated with whisky, ginger and walnut bitters before being decanted into earthenware cups. The guests remove their blindfolds to find Jason sporting a warming dressing gown, as if he is serving them a nightcap in his own home.

Monica Berg, Norway

Monica surprises her guests by creating a green-lit environment, and presenting a package in soft material. Inside, an eye mask and ear plugs disconcert the guests, and she pours coffee beans into a metal bowl. But this is all a ruse to mislead them - they can smell the coffee and is testing whether they can taste it in the drink, when in fact there is none inside. She combines The Singleton of Dufftown with sweet vermouth, Muscovado cinnamon syrup, orange bitters and Fernet Branca, stirs over ice and strains into special cups that envelope the nose. Are they tricked into tasting coffee?

Mario Seijo, Puerto Rico

Mario gave his bar a golden glow as part of a cocktail creation designed to evoke the honey flavours of The Singleton of Dufftown. He spritzes his guest's hands with orange oils, then paints the inside rim of a glass with honey. Separately he mixes the whisky with citrus bitters and more honey over ice before pouring into a glass. He then creates an applewood smoke which fills a cloche placed over the glass.
60ml Singleton of Dufftown and stir with honey covered spoon over cubed ice. The sound of a zen-like bell fills the air as the cloche is removed, applewood smoke fills the air and the first sips are taken.

Kirill Renkov, Russia

Kiril recreated the look, feel and smell of a famous cafe bar in St Petersburg bar, famed for its desserts, bright colours and homely feel. To the glow of a red light, he puts together a cocktail redolent of the patisserie - mixing The Singleton of Dufftown with chestnut syrup, sweet vermouth, cherry vinegar, and a cocoa and cardamom vodka infusion. It is stirred, served on the rocks and comes with a cocoa cookie and mini candies.

David Rios, Spain

Spain's David Rios created a rich, red-lit atmosphere evoking sunset, then presented a model of Scotland, denoting the Highlands, Lowlands, Islands, Speyside whisky producing areas, complete with a miniature river flowing through it, while calming, folk music brought whisky to life. He served Singleton of Dufftown with Pedro Ximenez sherry and Angostura bitters, stirred with ice and strained into a decanter which was then smoked with haya wood chips. He served it in a quaiche with an orange zest spritz. He served it with aromatic and edible botanicals and chocolates on a tartan coaster.

Emil Åreng, Sweden

Emil recreated his home country's forest atmosphere to serve his Singleton of Dufftown cocktail. A calming green light fills the air as the whisky is mixed with Swedish punsch and Angostura Bitters over ice, decanted into a tactile wooden hunter's cup placed on a strip of birch wood, and topped with a birch smoked foam. Nearby, the sound of mosquitos references the wilderness.

Laura Schacht, Switzerland

Laura channeled the mystery of a vanished woman: the scent from an old perfume bottle, cinnamon sticks and a forgotten scented silk scarf hint at who may have sat at the bar stool previously, while a soft vocal jazz soundtrack evokes the mystery customer further. The accompanying cocktail combines the Singleton of Dufftown with apricot brandy, rose syrup and jasmine flowers with vanilla honey on the rim of the glass. It is garnished with gold dust, a spritz of rose water and a sketch of an enigmatic female.

Gareth Evans, UK

Rather than being behind the bar, Gareth ventured out into the open of the bar, armed with a a swanky trolley containing different raw materials from the production of whisky. To a recording of the River Fiddich, Gareth presents malted barley in one container, yeast in another, oak barrel chips and Singleton of Dufftown jock spring. An aromatic mist of Singleton of Dufftown provide a backdrop to Gareth's cocktail which mixes whisky with Yellow Chartreuse, cherry brandy and Fernet Branca.

Angus McGregor, United Arab Emirates

Angus created a warming red-lit environment to serve a smoky, jazz-inspired interpretation of the Singleton of Dufftown. On arrival, guests' hands are cleaned with lemon scented water and given a lavender-soaked face cloth to cool down, evoking the smell of Scottish heather. 1920s jazz plays in the background while the drink is prepared: whisky is ritually mixed with fresh orange, aromatic bitters, a heather -honey reduction flavoured with tobacco and dry chocolate liqueur. Finally, tobacco leaf-wrapped glassware is held over tobacco smoke before the drink is poured into it. A peated whisky is atomised around the drinker as they take their first sip of Sneaky Peat.

Jeff Bell, United States of America

The traditions of an eastern tea ceremony mixed with Scottish liquid ingenuity provide the inspiration for Jeff's Sensorium. The combination of red lights, hot towels and a collection of botanicals - everything from Pedro Ximenez sherry to cinnamon, heather flowers and oak chips - point to a merging of east and west that is further developed in his drink. To the Kill Bill soundtrack, the theme is further enhanced by a coaster where the Scottish flag meets the Japanese rising sun - a fitting pedestal for his Dufftown Toddy, served in an ornamental tea pot on a silver tray. It combines lapsang souchong tea, Peychaud's bitters, honey syrup, The Singleton of Dufftown and star anis.

Whisky Mystery

While many of the other World Class cocktails could be meticulously planned in advance of the competition, the Whisky Mystery challenge tested the ability of bartenders to work with what they're given at any given moment. Each bartender drew eight cards from an oversized deck, with each corresponding to an ingredient. While some were familiar herbs and spices and jams, others were exotic liqueurs, unidentifiable fruits, and a few curve balls including squid ink and Parmesan cheese.

In just 20 minutes they had to find their ingredients in boxes around the room and create two contrasting cocktails with them using two different Diageo whiskies and as many of the mystery ingredients as possible in order to impress judges Telis Papadopoulos and Hidetsugu Ueno. Tensions ran high as bartenders found they were sharing some ingredients and had to split bottles, run to the bar in the other room to gather whisky, and battle over shared ingredients. Some contestants able to use all eight ingredients, while others stuck to the familiar. Particularly impressive was Simon Crompton of the Cayman Islands who managed to use popcorn-flavored vodka, apples, and mini marshmallows in a drink inspired by the county fair; and Angus McGregor of the UAE, who somehow combined nettles, pink peppercorns, mustard seed, tea, and nut liqueur into one drink that he dubbed the Retox Sour.

Tsuyoshi Miyazaki, Japan - WINNER

Other competitors listed in alphabetical order by country

Luke Ashton, Australia

Glass: Rocks
Garnish: Mandarin twist
Method: Stir ingredients over ice then strain over a black mustard seed-smoked glass
45ml Bulleit bourbon
15ml Punt e Mes
12ml Rose liqueur
2 dashes Chocolate bitters
1 barspoon Sugar
Black mustard smoked rocks glass
Mandarin twist

Glass: Martini
Garnish: Bergamot essence and mandarin twist (discarded) and two blackberries
Method: Shake all ingredients with ice and strain into chilled glass.
30ml Johnnie Walker Gold Label Reserve Blended Scotch Whisky
20ml Rin Quinn Quinn
15ml Kumquat juice
15ml Mandarin juice
1 barspoon Rose liqueur

Simon Crompton, Cayman Islands

Papa's Fairground Old Fashioned
Glass: Glass here
Garnish: Toasted marshmallows and spray of Talisker over surface of drink
Method: Build in glass, adding the bitters and syrup to the glass first, then alternately adding cubes of ice and whisky, stirring all the time.
45ml Johnnie Walker Gold Label Reserve Blended Scotch Whisky
1 barspoon Talisker 10 year-old Single Malt Scotch Whisky
2 dashes Angostura Bitters
10ml Syrup of popcorn-flavoured vodka, apples, pimento and sugar

Benkoe's Bulleit and Berries
Glass: Martini
Garnish: Dates soaked in plum liqueur
Method: Dry shake all ingredients, then shake again with ice and double strain into chilled glass.
45ml Bulleit Bourbon
15ml Plum liqueur
2 Dates
1 spoonful Blueberry jam
22.5ml Lemon juice
15ml Simple syrup
1 Egg white

Ifar de Lange, The Netherlands

Oh No Not Spain
Glass: Martini
Garnish: Basil leaf
Method: Shake all ingredients with ice and strain into chilled glass.
50ml Talisker 10year-old Single Malt Scotch Whisky
20ml Dutch biscuit liqueur Speculaas
1 barspoon Honey
4 Banana pieces
3 Fresh Basil leaves

The Potpourri Crusta
Glass: Flute
Garnish: Lemon peel crusta-style
Method: Shake all ingredients with ice and strain into chilled glass.
40ml Johnnie Walker Platinum Label Blended Scotch Whisky
35ml Jaan Liqueur
15ml Green tea and bay leaf syrup
5 pieces Rhubarb
2 dashes Amargo Chuncho bitters

Jason Clark, New Zealand

West Highland Fruit Platter
Glass: Martini
Garnish: Melon ball and flamed orange zest
Method: Muddle melon then add other ingredients and shake all with ice before straining into chilled glass.
50ml Oban Single Malt Scotch Whisky
12.5ml Plum liqueur
10ml Tamarind juice
6.5ml Preserved lemon brine
1 chunk Melon

Coffee chocolate Lagavulin
Glass: Old Fashioned
Garnish: Chocolate coated with chili powder heated and stuck to side of glass.
Method: Roll all ingredients with ice and strain over a single large ice cube.
50 ml Lagavulin Single Malt Scotch Whisky
7.5ml Galliano Ristretto
2 dashes Cherry Bitters
Pinch of Cinnamon

Monica Berg, Norway

East of Eden
Glass: Bucket glass
Garnish: Dates
Method: Stir all ingredients over ice and strain over cubed ice in a chilled glass.
45ml Lagavulin Single Malt Scotch Whisky
25ml French aperitif wine infused with orange marmalade and rose liqueur
10ml Shrub from boiled dates, roobios tea and balsamic vinegar

Club Med
Glass: Highball
Garnish: Half passionfruit shell filled with green tea and kaffir lime leaf
Method: Shake all ingredients with ice and strain over cubed ice.
35ml Oban Single Malt Scotch Whisky infused with green tea
15ml Green Chartreuse
30ml Passionfruit and kaffir lime leaf
10ml Lemon juice

Mario Seijo, Puerto Rico

Coffee Espresso Platinum
Glass: Martini
Garnish: Grated coffee bean
Method: Shake all ingredients with ice and strain into chilled glass.
22.5ml Johnnie Walker Black Label Blended Scotch Whisky infused with cinnamon tea
22.5ml Johnnie Walker Black Label Blended Scotch Whisky
7.5ml Galliano Ristretto
7.5ml Single cream

Gold Reserve Sour
Glass: Old fashioned
Garnish: Salted cherry
Method: Muddle cherries, then add other ingredients and dry shake, then shake again with ice and strain over cubed ice.
60ml Johnnie Walker Gold Label Reserve Blended Scotch Whisky infused with lemongrass
22.5ml Simple syrup
15ml Lemon Juice
3 Salted cherries
1 Egg white

Kirill Runkov, Russia

Veggie Girl Fizz
Garnish: Fresh apple piece
Method:SHAKE over ice and strain over ice into glass. TOP with pressed apple juice soda.
80ml Glenkinchie Single Malt 12-year-old blended and slightly heated with raw zucchinies
15ml Lemon juice:
20ml Simple Syrup (1:1)
1 gram Brewed bay leaf

Yoga Girl Flip
Old Fashioned
Garnish Cayenne Pepper
Method: SHAKE over ice and train into glass.
50ml Lagavulin Single Malt 16-year-old
30ml Sundried cherry tomatoes blended with Jaan liqueur
15ml Simple Syrup
Whole egg

Gareth Evans, UK

Jack's on Five
Glass: Martini
Garnish: Grated nutmeg
Method: Shake all ingredients with ice and strain into chilled glass.
50ml Bulleit bourbon
10ml Date and cherry syrup
10ml Noix walnut and gentian liqueur
10ml Lemon juice
2 dashes Regan's bitters
Half a whole egg

Squid Viscous
Glass: HIghball
Garnish: Celery, cherry tomato and peppered preserved lemon on skewer
Method: Roll ingredients over ice then strain over cubed ice.
50ml Talisker 10year-old Single Malt Scotch Whisky
100ml tomato juice
10ml Preserved lemon brine
12.5ml Balsamic vinegar
1 pinch Pepper
1 barspoon Squid ink

Angus McGregor, United Arab Emirates

Mangrove Martini
Glass: Martini
Garnish: Macaroons on a foam of egg white and Poire William
Method: Method here
60ml Glenkinchie 12-year-old Single Malt Scotch Whisky
1/4 Melon
1 slice Ginger
Small sprig Rosemary
1/2 Passionfruit
1 dash Orange bitters
10ml Egg white

Retox Sour
Glass: Martini
Garnish: Nettles, pink peppercorn, and mustard
Method: Shake all ingredients with ice then strain into chilled glass.
60ml Talisker 10-year-old Single Malt Scotch Whisky
20ml Herb syrup (dried nettles, pink peppercorn, mustard seed, dragonwell tea and Noix liqueur)
20ml Egg white
15ml Lemon juice
1 dash Dandelion and Burdock bitters
15ml Lemon juice
20ml Well-being cordial

Jeff Bell, USA

Scotch in the AFTernoon
Cocktail coupe
Garnish: Lemon twist
Method: Muddle mustard seeds with the Honey Syrup, then add the remaining ingredients, stir and fine strain into a chilled cocktail coupe.
60 ml Johnnie Walker Platinum Label Blended Scotch Whisky
22.5 ml Cordial Medoc
7.5 ml Thyme Honey Syrup
15 Mustard Seeds

Charlie Brown's Basil Smash
Rocks glass
Garnish: A kumquat and basil leaf skewered together
Method: Muddle kumquats with basil leaves, add the remaining ingredients, shake with ice and fine strain into a chilled rocks glass
60ml Bulleit Bourbon
3 Kumquats
3 Basil Leaves
3 small slices of rhubarb
Barspoon of Blueberry Preserves
7.5 ml Simple Syrup

Tapas Table

Arriving at the island [and party] paradise of Ibiza overnight from St Tropez, the baking heat at Puerto de Ibiza made for a challenge in itself, as today's Tapas Table challenge was held outdoors at the beautiful Blue Marlin bar on the east side of the Puerta de Ibiza. Two bars were set up and bartenders were charged with making two cocktails that paired with their choice from six sweet and savoury dishes, ranging from oysters to a signature Citrus Explosion.

Jason Clark, New Zealand - TIED WINNER

Sea Sour (paired with oyster dish)
: Flute
Garnish: Lemon zest with peel in the glass
Method:Shake, strain into flute and add splash of soda
30ml Talisker 10 year scotch whisky
15ml Ginger liqueur
25ml Lemon juice
15ml Honey syrup
Egg white
Pinch Salt
1 dash Grapefruit bitters
Soda water

Ibiza Martini (paired with crispy goat cheese and eggplant dish)
: Cocktail
Garnish: STIR
Method:Pear slice and sherry mist
60ml Cîroc vodka
5ml Poire William liqueur
1 teaspoon Olive brine

Luke Ashton, Australia - TIED WINNER

Cool As A Cucumber (paired with tuna dish)
: Cocktail
Garnish: None
Method:Shake, top with tonic water
40ml Tanqueray No. TEN gin
45ml Noilly Prat dry vermouth infused with toasted almonds
20ml Charred lemon juice
1 inch Cucumber piece, muddled
1 sliver Green pepper, muddled
1 disc Ginger, muddled
Tonic water

Say Cheese (paired with cheese course)
: Rocks
Garnish: Basil leaf
Method:ROLL drink and serve in Lagavulin-rinsed glass
30ml Talisker 10-year-old Single Malt Scotch Whisky
45ml Rosso vermouth
10ml Benedictine
10ml Tomato juice
3, 1-inch slivers Red pepper
3 Basil leaves
Mist of Balsamic vinegar

Other competitors listed in alphabetical order by country

Cross Yu, China

Pairing #1 (paired with tuna dish)
: Flute
Garnish: lemongrass and shiso leaf
Method:SHAKE and top with champagne
60ml Cîroc vodka
15ml Elderflower liqueur
15ml Poire William
10ml Lime juice
1 piece Ginger, muddled
2 dash Aromatic bitters

Pairing #2 (paired with oyster dish)
: Coupe
Garnish: Grapefruit twist and spritz of Talisker
60ml Don Julio Blanco tequila
16ml Maraschino liqueur
20ml Grapefruit juice
15ml Lime juice

Mattia Pastori, Italy

Mr Martini (paired with goats cheese)
Glass: Martini
Garnish: Grapefruit and orange peel (discarded)
Method: Stir over ice and strain over
60ml Tanqueray No. TEN gin
10ml Almontillado rinse (discard)

Rose Feeling (paired with citrus explosion)
Glass: Martini
Garnish: Salt rim held to the glass with a peach bitters/raspberry liqueur mix
Method: Shake all ingredients with ice and double strain into
50ml Don Julio Reposado tequila
20ml Grapefruit juice
10ml Triple sec

Tsuyoshi Miyazaki, Japan

Aperitif No. TEN (paired with tuna)
Glass: Flute
Garnish: None
Method: Shake all ingredients except the tonic, then strain into chilled glass and top with tonic.
40ml Tanqueray No. TEN gin
5ml Johnnie Walker Platinum Label Blended Scotch Whisky
1 teaspoon Green Chartreuse
10ml Cointreau
5ml Fresh lime juice
20ml Tonic Water

Johnnie Walker Noble (paired with cheese)
Glass: Cocktail Glass
Garnish: Orange zest
Method: Muddle ginger lightly in base of shaker, then add other ingredients and shake with ice. Strain into chilled glass.
40ml Johnnie Walker Gold Label Blended Scotch Whisky
30ml Grand Marnier
30ml Amaretto Di Saronno
10ml Cinnamon syrup
1 thumb Fresh Ginger

Monica Berg, Norway

Ibiza Spritz (paired with oyster dish)
: Wineglass
Garnish: grapefruit and orange slices
30ml Don Julio Blanco tequila
15ml Talisker Single Malt Scotch Whisky
15ml Aperol
Splash Soda
Champagne to top

Family Affair (paired with Citrus Explosion dish)
: Old fashioned
Garnish:Orange zest
Method:STIR and strain over ice
30ml Zacapa 23 rum
10ml Campari
10ml Sweet vermouth
10ml Benedictine
1 dash Orange bitters
1 dash Grapefruit bitters

Kirill Runkov, Russia

Sweaty Fizz
Garnish: Grapefruit zest
Method: SHAKE over ice and strain in to cubed ice glass.
50ml Tanqueray No.TEN
20m Aperol
15ml Simple Syrup(1:1)
20ml Lime juice
1 pinch Sea Salt

Thied Up Margarita
Method:MUDDLE ingredients then shake and strain in to glass
50ml Don Julio Blanco tequila
15ml St Germain
3 pieces Preserved lychees
20ml Lemon juice
15ml Simple Syrup
20ml Egg white
2 dash Bitter Truth Peach Bitters

Emil Areng, Sweden

Tunarita (paired with tuna dish)
: Rocks
Garnish: Balsamic vinegar and celery salt rim
Method:Shake ingredients and strain into rocks glass
50ml Don Julio reposado tequila
10ml Ginger liqueur
30ml Lime juice
20ml Agave syrup

When In Ibiza (paired with chocolate dessert)
: Martini
Garnish: Cherry
Method:Muddle sugar with bitters, then add hazelnut liqueur to make a quick syrup. Then add Lagavulin, then coffee beans. Add ice and stir for a long time. Strain.
40ml Lagavulin Single Malt Scotch whisky
1 Raw sugar cube
4 dash Angostura bitters
10ml Hazelnut liqueur
Handful coffee beans

Laura Schacht, Switzerland

Prairie Oyster (paired with oyster dish)
Glass: Martini
Garnish: Celery salt rim
Method: Muddle pear and shiso leaf, then add other ingredients and shake with ice. Double strain into chilled glass.
60ml Tanqueray No. TEN gin
1 barspoon Almontillado sherry
Half a pear
1 Shiso leaf
30ml Lemon juice
10ml Honey

Cherry sherry lady
Glass: Martini
Garnish: Almond foam
Method: Muddle cherries, then add other ingredients and shake with ice. Strain into glass and layer almond foam on surface.
30ml Johnnie Walker Platinum Label Blended Scotch Whisky
20ml Talisker 10-year-old Single Malt Scotch Whisky
30ml Lemon juice
20ml Sugar syrup
20ml Almontillado sherry
4 cherries

Angus McGregor, United Arab Emirates

Sol Sling (paired with beef Carpaccio)
: Highball
Garnish: Pineapple leaf and chili rim
Method:SHAKE and top with soda water
60ml Tanqueray No. TEN gin
1 dash Orange bitters
1 tablespoon Marinade of muddled pineapple and orange juice with tequila
20ml Coriander and chili syrup
2 slices Ginger, muddled
30ml Lemon juice
Soda water

Cerezas De Oros (paired with toffee cherry dessert)
: Old Fashioned
Garnish: Foam made of egg white, almonds, amaretto, orange juice, and lemon zest
30ml Johnnie Walker Gold Label Reserve Blended Scotch Whisky
20ml Carpano Antica
20ml Cherry Heering
10ml Aperol
2 Morello cherries, muddled

Jeff Bell, USA

Marina Margarita
Cocktail Glass
Garnish: Lime wheel and bell pepper slice
Method: Muddle the Bell Pepper and add remaining ingredients, shake with ice and strain into a chilled cocktail glass with a half salted rim
60ml Don Julio Reposado tequila
22.5ml Lime Juice
22.5ml Yellow Chartreuse
Barspoon Cane Syrup
2 slices of Red Bell Pepper

Cherry Queen of Scots
Rocks glass
Garnish: Cherry on the rim
Method: Muddle cherries in a mixing glass, then add Kahlua and Oban, stir with ice and strain into glass filled with ice.
60 ml Singleton of Oban Single Malt Scotch Whisky
7.5ml Kahlua
2 Big Cherries

World Class 2013: Round 2 image 1 World Class 2013: Round 2 image 2

Join the Discussion

... comment(s) for World Class 2013: Round 2

You must log in to your account to make a comment.

Report comment