UAE finalists

Mauro Cortese

Mauro Cortese, hailing from Napoli, Italy, boasts over 13 years in the bar industry, evolving from a village barista to a renowned international mixologist. As the former Head Bartender at Festina's bar and later at London's Michelin-starred Galvin, he crafted unique cocktails, collaborating with the pastry section. In 2020, Mauro joined Dubai's Galaxy Bar (#45 World's 50 Best Bars) and 50 Best Bars Campari One to Watch. As Bar Manager at MayaBay Dubai, part of Orange Hospitality, he developed the acclaimed "Elementalism" menu, showcasing his belief in balanced mixology. His leadership, collaborations, and mentorship ensure a competitive edge for MayaBay.

Entry Challenge cocktail inspiration
Introducing "Caffè Cortese," a Paloma crafted for the Patrón Perfectionists. Inspired by his barista days in Naples before becoming a professional bartender, it encapsulates the essence of shared moments. atrón Reposado, aged to perfection, embraces the warmth of camaraderie. Sospeso Cordial, a symphony of coffee and grapefruit, mirrors the diverse conversations of that Neapolitan café. The addition of salted caramel soda infuses effervescence, a nod to the lively gatherings. Each sip, a nostalgic journey, where coffee, croissants, and community intertwined. Caffè Cortese, a testament to the perfectionist pursuit, invites you to savour the flavours of Naples and the art of togetherness in a glass.

Mauro Cortese's Palomma
- 40ml Patrón Reposado Tequila
- 30ml Sospeso cordial*
- 30ml Soda water
Garnish: Parmesan and coffee rim
*to make Sospeso Cordial
300 ml grapefruit juice
50 gr spent coffee (80% arabica 20% robusta)
3gr citric acid
30 ml organic agave
275 joules chitosan
400 joules pectinasa
The process of chitosan and pectinasa helps to remove all the particles from the clarification step but loses a very minimal part of the taste.
Notes: Sous vide at 36°C for 40 minutes. Centrifuge for 30 minutes at 4000 rpm. Use a V60 coffee filter.

Other finalists

Aman Singh Negi's Aqua Cielo Paloma
- 40ml Patrón Reposado Tequila
- 30ml Blue Cucumber and Grapefruit cordial*
- 60ml Soda Water
Garnish: Grapefruit & bell pepper salt
*to make Blue Cucumber and Grapefruit cordial
40g Grapefruit peel
7.5g Citric acid
3.5g Malic acid
200ml clear cucumber juice
0.5g Blue Spirulina
125g Sugar
Method: Combine grapefruit peels (juliennes) and both acids in a sealed container for 2 hours to make oleo. Sous vide clear (fine strained with superbag or cheesecloth) cucumber juice, sugar and spirulina for 30 mins at 40 degrees. Add blue cucumber syrup to grapefruit oleo and fine strain.

Andrii Stetsenko's Namit Paloma
- 50ml Patrón Reposado Tequila
- 50ml Cordial of Love*
- 100ml Soda Water
Garnish: Lacto fermented Fruit dust
*to make Cordial of Love
500g Yellow mango
500g Baked banana (in oven at 180°C until brown)
300g Boiron Calamansi purée
60g Grapefruit peel
Pectinase - 2% of the total weight of fruits
Sugar - for every 350 ml of cordial, add 75 grams of sugar
Citric Acid - for every 350 ml of cordial, add 7 grams of citric acid
Method: Combine yellow mango, baked banana, calamansi puree, grapefruit peel, and blend with 2% pectinase of the overall weight in a Thermomix. After blending, let it rest for 2 hours. Once ready, centrifuge and coffee filter. Only after the liquid is ready, add sugar and citric acid, balancing to the desired taste.

Burhan Eroglu's Ku Ku Liv
- 45ml Patrón Reposado Tequila
- 50ml Grapefruit Huacatay Cordial*
- 60ml Soda Water
Garnish: Grapefruit zest (discarded) Botija olives
*to make Grapefruit Huacatay Cordial:
700 ml Redistilled Patron silver with 300 g fresh huacatay leaves at (50°C - 5h) diluted with distilled water 20% abv.
200 ml fresh pink grapefruit juice
100 ml redistilled patron silver huacatay leaves
3g citric acid
4g malic acid
1g grapefruit bitter
60g caster sugar
Method: Mix all the ingredients. Stir gently until the sugar & acid dissolve.

Isaac Lal Pek Hlua's Three Sips Paloma
- 30ml Patrón Reposado Tequila
- 20ml Grapefruit kaffir Cordial*
- 40ml Soda Water
Garnish: Three cocktail atomizing sprays
*to make Grapefruit Kaffir cordial
200g water
200g sugar
Prepare a simple syrup and add 1g of citric acid per 30g of the syrup, 100g grapefruit peel, and 30g chopped Kaffir lime leaves. Put all ingredients together in a vacuum bag and leave overnight sealed. Add 10g Martini Fiero per 100g of the resulting cordial.

Manuel Soares' Catalan Zest
- 40ml Patrón Reposado Tequila
- 45ml El Tomato cordial*
- 30ml Soda water
Garnish: Bread & Salt crusta
*to make El Tomato Cordial
200g of fresh tomatoes
Finely chop the cleaned tomatoes
Create Tomato-sugar
Method: Combine chopped tomatoes and 150g of caster sugar in a pan. Heat in a pan over medium heat. Stir until the sugar is completely dissolved.
Allow the mixture to cool down and then use a coffee filter to remove solids.
Prepare Citric Solution:
Still Water - 1000 ml
6% Citric acid - 60 gr
2% malic acid - 20 gr
1% ascorbic acid -10 gr
Combine the syrup and citric solution:
For every 50ml of the filtered tomato syrup, add 50ml of citric solution.
Infuse 10ml of grapeseed oil with grapefruit saccharum.
Finalize Cordial:
Mix the infused grapeseed oil into the tomato and citric solution mixture.
Stir well until the cordial is well-integrated.

Raul Emmanuel Ponce Castillo's Paloma Caliente
- 45ml Patrón Reposado Tequila
- 90ml Hot Grapefruit Cordial*
- 120ml Soda water
Garnish: - Grapefruit segment, Mango salt
*to make Hot Grapefruit cordial
28 brix - 3.0 pH. 135ml
100 ml natural grape juice
4 drops of grapefruit oil
0.75% malic acid of the total volume (1 g)
6 drops of saline solution (20g salt mixed in 80g water)
35ml hot honey (500ml infused at room temperature with 60g jalapeño pepper and 15g toasted coffee peel).

Ryan Ramulta's Geisha
- 60ml Patrón Reposado Tequila
- 45ml Gyokoro melon cordial*
- 120ml Soda water
Garnish: Green tea mochi, Sakura flower salt
*to make Gyokoro melon cordial
Freeze the juice of 10 grapefruits for 24 hours and strain the cryo-concentrated grapefruit juice. In a sous vide bag add 500mg of sugar, whole peeled green melon fruit, peels of 2 yuzu, 5mg of Gyokoro green tea and cook in 50°C for 2 hours. Strain and collect the syrup. Add the cryo-concentrated grapefruit juice and the syrup together, weigh the total volume of the liquid and add 3% citric acid and 2% malic acid.

Sergey Slesarenok's Super 5
- 30ml Patrón Reposado Tequila
- 45ml Pickled tomato & orgeat cordial*
- 25ml Soda water
Garnish: Ruby grapefruit sorbet ball & tomato salt
*to make Pickled tomato & orgeat cordial
110 ml Lemon juice
110 ml Grapefruit juice
120 ml Fresh Tomato water (blend tomatoes and strain using a coffee filter)
50 ml Pickle Tomato water (blend tomatoes and strain using a coffee filter)
110 Orgeat syrup
Total volume: 500 ml
Method: Mix all the ingredients and fine strain.

Vladimir Klymenko's Nymph
- 30ml Patrón Reposado Tequila
- 25ml Rhubarb avocado cordial*
- 75ml Soda water
Garnish: Edible-painted bee
*to make Rhubarb avocado cordial
Lacto rhubarb - 300 grams - 2% salt for 1 week
Grapefruit and avocado pits skin oleo
2% citric acid