KEY POINTS:
They might have impressed the judges, but would you try this at home?
Worcestershire sauce, tomatoes and basil were just some of the ingredients used to woo the judges at the Cocktail World Cup regional finals last night.
In the Auckland final, ten of the city's leading bartenders
competed on the windswept balcony of a Princes Wharf apartment.
They were given seven minutes to create their signature cocktail, in a bid to secure a spot at the 42 Below Cocktail World Cup in Queenstown this September.
Simon McGoram of Mea Culpa and Tim Etherington-Judge of Crow Bar won the challenge with their unique concoctions - the Honey Bee Blazer and the Immaculate Conception.
They will join four other New Zealanders - from Wellington, Dunedin and Christchurch - in an attempt to strip Britain of the world title.
Wellington institution, The Matterhorn, claimed double honours with resident bartenders Riki Carter and Kyle Simpson winning the regional finals for their cocktails Maxximus and 93 Elm Lane.
The South Island finals saw Chris Harrop of Dunedin win with his unique creation, Once Upon A Time In A Pizza Place. Callum Batchelor of Lyme Bar in Christchurch also made it to the World Cup with his drink, the NZ-Tini.
The fourth annual event will take place on Saturday, September 15, at Queenstown's Earnslaw park.
WINNING RECIPES
AUCKLAND
Simon McGoram - Honey Bee Blazer
Ingredients:
30ml 42 Below Manuka Honey
30ml Paton Anejo
10ml organic honey and cadamom water
60ml still mineral water (warmed)
2 dashes orange bitters
1 star anise
1 cinnamon quill
3 cloves
3 orange zests
Method:
In a warmed brandy balloon, add all ingredients except water and zests. Ignite with zest and turn brandy balloon for 10 seconds. Add one more zest and water. Pour through a fine strainer into another warm balloon while still on fire (add final zest for garnish).
Tim Etherington-Judge - Immaculate Conception
Ingredients:
Homemade tomato and basil consomme
42 Below Lemon (homemade infusion)
42 Below Chilli (homemade infusion)
Cherry tomatoes on the vine
Whole rose peppercorns
Method:
Put tomatoes, basil, salt and Worcestershire sauce in a muslin bag and hang up overnight - let drip into bowl. Reduce the drippings by half and allow to cool. Add three egg whites and place over a very low heat and simmer slowly until the egg white rises to the top. Skim off the egg white to leave a clear tomato flavoured sauce. Crush peppercorns in mixing glass with a muddling stick. Add infused vodkas and tomato consomme. Add ice, shake and double strain into a chilled martini glass. Garnish with cherry tomatoes.
WELLINGTON
Kyle Simpson - 93 Elm Lane
Ingredients:
30ml 42 Below Kiwifruit Vodka
20ml Wild Turkey Rye Whiskey
10ml Fernet Branca
Dash of Regan's Orange Bitters No. 6
Dash of La Fee Parisian Absinthe
2 5cm lengths poached rhubarb (pre-poached in vanilla and calvados)
2 bar spoons of rhubarb poaching liquid
2 sprays damiana and kawa kawa leaf-infused South Gin
Method:
Chill a martini glass with ice. In a boston tin add poached rhubarb and poaching liquid. Add Regans Orange Bitters, Parisian Absinthe and Wild Turkey Rye Whiskey. Stir with a bar spoon, trying to muddle the rhubarb as much as possible (it will break up fairly easily). Add ice, followed by 42 Below Kiwifruit and Fernet Branca, add more ice and stir until desired dilution has been reached. Dump the ice from the martini glass, and double-strain the contents of the boston into the martini glass. Spray atomised kawa kawa leaf and damiana infused South Gin over the martini glass and serve.
Riki Carter - Maxximus
Ingredients:
45ml 42 Below Pure
10ml Amaro Montenegro
10ml Lillet Blanc
5ml Rin Quin Quin
1 orange zest
2 sprays of orange blossom water
Method:
Place 42 Below, Amaro, Lillet and Rin Quin Quin into mixing glass, stir, and strain into chilled martini glass. Squeeze the orange zest over top and spray with atomised orange blossom water.
SOUTH ISLAND
Calum Batchelor- NZ Tini
Ingredients:
15ml freshly squeezed Lime
30ml 42 Below Kiwifruit
30ml Lemon Z
10ml Elderflower cordial
15ml Classic Apple Fresh Up
Method:
Mix all ingredients in mixing glass, shake and double strain into chilled martini glass. Garnish with wedge of kiwifruit. All New Zealand based products.
Chris Harrop - Once Upon a Time in a Pizza Place
Ingredients:
2 apricots
1 Rosemary sprig
1 tsp cream cheese
20ml Monin Vanille
30ml 42 Below Pure
30ml Marie Brizard Apry
Method:
Muddle apricots and rosemary in vanilla syrup. Add 42 Below Apricot Liqueur and cream cheese. Shake very hard and double strain into a cocktail glass. Garnish with a rosemary sprig.
