By Sacha Delfosse
The 2011 42Below Cocktail World Cup grand final was the culmination of a week of challenges, competitions and a carnival of cocktail adventures for the seven teams involved.
From day one teams were thrown into the deep end of the Boston shaker, having to bungy jump from the Kawarau Bridge, 43 metres above an icy river within minutes of arriving in New Zealand’s adventure capital, Queenstown.
Day two included teams shaking and pouring ingredients while riding the Shotover Jet at speeds of up to 85 kilometres per hour for the ‘Modern Mocktail’ challenge, which Team London won.
Following this event, teams were taken to the Peregrine winery for a wine cocktail and food pairing challenge, with Team Scotland the winner.
For the challenge teams had to mix six drinks containing both 42Below Vodka and a Peregrine wine in eight minutes, and make them complement a smoked pork belly dish created by Wellington chef Rex Morgan.
The punch challenge was the highlight of day three, with USA winning the challenge with their ‘42Below the Mason-Dixie Line’ creation, although Italy won the sartorial stakes with their cross dressing inspired outfits that included tuxedo jackets matched with lipstick, heels and fishnet tights.
Team Australia's Jason Soto, Richard Brenton and Ben Tua battle the clock in 'Ready, Steady, Shake’.
Although they didn’t come home with the grand prize, Australia did at least win the ‘Ready, Steady, Shake’ challenge on day four, where teams were required to create a cocktail in seven minutes from a box of eight mystery ingredients.
Team Australia’s creation, the ‘Hoarie Bagins’ was the clear winner with the judges.