By Rebecca Harris
Despite receiving entries from across the country, the Melbourne bartending community proved they are at the top of their game, with Adi Ruiz of SweatShop taking out first place for his Ypsillon cocktail made from Tuaca, organic vanilla yoghurt and caramel syrup.
Second place went to Ryan Scoble from Platform 3 for his Lorenzo’s Last Love cocktail made from Tuaca, Mandarin Napoleon, Lillet Blanc and Gary Regan’s Orange Bitters, while third place went to Ben Flatman from Charlie’s Bar for his Tuoni Chestnut Sour made from Tuaca, lemon juice, Grand Marnier, sweetened chestnut puree and egg white.
NSW brand ambassador Shae Silvestro then made the six finalists’ drinks and the winners were judged on the taste and presentation of their submitted recipe.
First prize was a trip for two to Hamilton Island valued at $4600. Second prize was $500 and third prize was a set of deluxe bar equipment.