By Sacha Delfosse – editor bars&clubs
Solotel group bar manager, Jeremy Shipley, has taken out the Wild Turkey Cocktail Challenge, which was held last week at Sydney’s Bank Hotel.
The Wild Turkey Cocktail Challenge was organised by Campari Australia’s NSW brand ambassador, Jordan Berger, to showcase the versatility of both Wild Turkey Rye and Wild Turkey Spiced.
“The Wild Turkey Cocktail Challenge was an enormous success. We trust all the bartenders involved see how the new Wild Turkey Rye 81 is still packed with amazing flavour and how Wild Turkey Spiced fits in a unique spot on the bar,” said Campari Australia’s national brand ambassador, Oliver Stuart.
To enter the competition, bartenders had to come up with two drinks, a classic cocktail made using Wild Turkey Rye 8, and an original cocktail made using Wild Turkey Spiced. [continues below]
L to R: Mike Enright, Jordan Berger, Jeremy Shipley, Thoma Simart and Wild Turkey brand manager; Nina Tietzel
The top ten entries were selected by the Campari Australia’s brand ambassador team to compete in the final, where contestants were given eight minutes to make both their drinks and impress the judges, which included The Barber Shop’s Mike Enright and Berger.
Shipley’s winning drinks were the Revisited Scofflaw Cocktail and the Frozen Spiced Milk Sundae. As part of his prize package he received a bottle of Wild Turkey Rye signed by Jimmy and Eddie Russell (Wild Turkey’s master distiller and associate master distiller respectively), a bottle of Wild Turkey Spiced and a Wild Turkey-branded FiiK skateboard.
Also competing on the night were Neilsen Braid from Mr. Wong’s, Jonothan Carr from The Wild Rover, Ryan Gavin from Rockpool Bar & Grill, Alex ‘Happy’ Gilmour from Black Penny, Luke Hanzlicek from The Victoria Room, James Irvine from Hinky Dinks, Peter Nguyen from Palmer & Co., Collin Perillo from Bat Country, and Jordan Roche from Longrain.
“All the competitors were truly wonderful and selecting the winner was a very close contest. We had everything from blended drinks to edible jellied cocktails and wonderful riffs on classics. We were delighted to have such amazing talent enter the Wild Turkey Cocktail Challenge,” said Stuart.
“Our focus on on-premise activity will continue in future… and this starts with engaging bartenders. Due to the success of this event, we will definitely run more cocktail challenges in future.”