Sydney bartender, Mike Tomašić, from The Wild Rover, will be representing Australia at the Angostura Global Cocktail Challenge in Trinidad, following his victory at the national final.
Tomašić, along with five other national finalists – Luke Redington (Hello Sailor), Evan Stanley (Black Pearl), Dave Meadows (Eden Dining Room and Bar), David Nguyen-Luu (Rockpool Bar and Grill) and Sean Chow (The Gresham) – showcased their skills in front of a large crowd of industry peers at a grand finale held at Sydney’s Soundworks Studios, which was decked out with tropical island decorations.
The finalists had to recreate their two signature cocktail entries for the panel of judges – Myffy Rigby from Time Out, Chris Cranswick Smith from Emmilou, Mike Enright from The Barber Shop and Angostura’s brand manager, Auriane Bourdin.
“This year was all about finding the best of the best to compete. We set out to find a bartender worthy of representing Australia in the global finals in Trinidad next year,” said Bourdin.
“Although all six competitors were extremely talented and performed admirably last night, Mike Tomašić stood out by the quality of his drinks and a very polished presentation. He will certainly give the other contestants a run for their money at the Global finals.”
Apart from receiving an all expenses paid trip to Trinidad, Tomašić also took home $10,000 in cash and $5,000 worth of stock for his bar as part of his prize. He said that apart from the prize and the chance to compete at the global finals, other factors motivated him to enter the competition.
“I like the format of creating banging cocktails with zero homemade ingredients, easily accessible products and six ingredients or less, including five dashes of Angostura Bitters, which is challenging and leads to complex and unique creations,” said Tomašić.
“Plus Australia's best bartender's only enter comps sponsored by brands they respect, enjoy and would proudly stock in their bars. Year-in-year-out the Angostura comp attracts the best – testament to it being good juice.”