World Class

World Class

World Class image

Over the past nine years, the GB final of World Class has been won by a who’s who of the bartending world. Most were known prior to winning World Class but after their win they became bartending celebrities. Follows all nine previous GB winners and their signature cocktails.

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2009 - Ryan Chetiyawardana

Three Storm Flip
Glass: Coupe
Garnish: Freshly grated nutmeg
Method: Dry shake all ingredients with ice and fine strain into chilled glass.

50 ml Pampero Aniversario rum
25 ml Velvet Falernum fiqueur
2 dash Regan’s Orange Bitters
5 ml Lagavulin 16 Year Old Islay single malt scotch whisky
1 whole Egg (white & yolk)
1 pinch Salt & pepper

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2010 - Erik Lorincz

Rising to the Sky
Glass: Coupe
Garnish: Botanical steam: Fresh coriander, camomile, grapefruit bitters, orange bitters and juniper berries macerated in hot water and poured over dry ice.
Method: Shake all ingredients with ice and fine strain into chilled glass.

45 ml Tanqueray No10
10 ml Fino dry sherry
10 ml Yuzu juice
20 ml Lemon juice
15 ml Sugar syrup
1 sprig Fresh coriander
20 ml Pineapple juice

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2011 - Jamie MacDonald

The ‘Chaste’ Cocktail
Method: "Stir all ingredients with block ice in cut mixing glass for controlled dilution. Strain and serve in a chilled side vessel accompanied with a chilled fluted cocktail/ ice sphere presented with tobacco bitters."
40 ml Ketel One vodka
25 ml Bénédictine D.O.M.
20 ml Martini Rosso sweet vermouth
4 dashes Regan's Orange bitters
7 ml Coal Ila 12 year old whisky

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2012 - Andy Mil

Blackwood Cobbler
Glass: Jam jar
Garnish: Dried bread stars and a Brazilian flag
Method: Shake all ingredients with ice in a jam jar.

50 ml Cardhu single malt whisky
25 ml Guinness
10 ml Chestnut liqueur
10 ml Crème de banane
5 ml Vanilla syrup
15 ml Milk
Andy created this cocktail for the Flying Down To Rio round of the 2012 European World Class Final to earn his place in that year’s global final.

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2013 - Gareth Evans

Living The Dream
Glass: Coupe
Garnish: Orange zest twist
Method: Stir all the ingredients and strain into chilled glass.

40 ml Johnnie Walker Blue Label
20 ml De Kuyper XO Cherry Brandy
10 ml Yellow Chartreuse VIP
1 dash Fernet Branca

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2014 – James Fowler

Copper Colours
Glass: Rocks glass
Garnish: Flamed orange zest & small piece of Jamon serrano
Method: Stir all ingredients with ice and strain into rocks glass over ice ball.

40 ml Ketel One vodka
20 ml Lepanto Ov (Spanish brandy aged in Oloroso cask)
10 ml Pacharan
2 dash Absinthe Verte

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2015 – Ali Reynolds

Hitting Loch Bottom
Glass: Martini
Garnish: Grapefruit zest twist
Method: Shake first 4 ingredients with ice and top with champagne.

40 ml Johnnie Walker Blue Label
15 ml Bergamot syrup (1:1)
25 ml Sweet cheeks blush cider
2 dash Fernet Branca
Top with Ruinart Blanc de Blanc

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2016 – Aidan Bowie

Vetiver Woodland Martini
Glass: Coupe
Method: Stir all ingredients with ice and strain into chilled glass.

50 ml Tanqueray No. Ten
10 ml Lemon verbena infused Dolin dry
7.5 ml Manzanilla sherry
1 spoon Celery slat solution (10:1)
3 dash Aiden's Vetiver bitters

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2017 – Jamie Jones

The Rumours Brew
Glass: Pint glass
Method: Shake first 5 ingredients and top with beer.

Johnnie Walker Gold Label
Ancho Reyes Verde
Banane du Bresil liqueur
Fresh lime juice
Fresh pineapple juice
Hitachino Japanese rice beer

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2018 – Daniel Warren

Peated terroir cordial
Glass: Old-fashioned
Garnish: Spray Lagavulin 16yo Islay single malt & chocolate tincture
Method: Stir first 3 ingredients with ice and then smoke with Cedarwood. Strain into glass over frozen golfball.
40ml Johnnie Walker Blue label
Peated terroir cordial
70 Club House bitters
A thin slice of tobacco box Cedarwood