BarLifeUK

42Below Cocktail World Cup Regional Teams Announced

Andy Ives

I often find myself travelling into London for events, surrounded by weary-looking suits going in the opposite direction after a long day in the office.

Michael Stringer goes all molecular

Working outside of that soul crushing routine is one of the reasons I love the bar industry.

My fondness for booze and creative, enthusiastic people are the other reasons. So, for me, the 42Below Cocktail World Cup (CWC) is a perfect storm.

Having spent several days judging qualifying heats that would select the three-person teams to represent the regions at the UK final, I can report that the CWC retains its status as one of the comps that everyone is desperate to win.

These days, brands regularly ship bartenders off to far-flung places, so I can’t help think it isn’t just a ticket to the week-long finals in New Zealand that account for this.

During a period in which most of the global competitions seem to place emphasis on ‘grown up’, silver service bartending, the CWC encourages fun, the ‘get involved’ spirit that makes bartenders the type of people you want to hang out with.

Cocktail World Cup: Nudity comes as standard

The theme for this year’s Cocktail World Cup is ‘Lab Experiments’. Not necessarily molecular drinks, more a crazy scientist vibe. The heats produced a great mix of out-and-out molecular madness, and more subtle, science-inspired drinks and stories.

The standard was exceptional, to the point that one of the heats I judged had the best combination of drinks and performances I’ve ever seen in a competition.

The UK finals will be epic, so keep an eye on these pages because we will shortly tell you how you can be there to witness Team UK being crowned.

Your local team will need your support – aside from winning the head to head UK final, there is also the opportunity for a wild card team to qualify. This will be judged on brand advocacy and social media activity.

No doubt Facebook will soon be alight with the various teams’ efforts to score wildcard points, so get behind yours and show them some support.

The UK 42Below Cocktail World Cup Teams (All the winning drinks will be listed at the bottom of this article).

London East:

London West:

South and West:

North West:

North East:

Scotland:

Ireland:

The Drinks

Terry Cashman – Charles Up’Em

Alex Clark – Butter Beer

Butter foam

Simon Toohey – RTB

Mate Csattos – Purple Rain

Michael Stringer – 42 Ways Down the Rabbit Hole (Sharing drink for 4 people, layered in bespoke test tube glasses)

Dan Redman-Hubley – Silent Duck

Daniel Bovey – Filthy Little Secret

Shake and fine strain then smoke with apple wood in 42 below bottle. serve in big mug with all the garnishes available and a twisty straw.

Benji Ryde – Pride and Passion

Churn above with crushed ice, double strain into half pint stine. Garnish with 42 Below Passionfruit and Limoncello foam. Sits on top of above and whole thing should look like a beer. Served with 42 Below Honeycomb Pork Scratchings and some darts.

Jolene Cadwell – The Ultimate Question Martini

Stirred over ice and julep strained into a cocktail glass and garnished with Jasmine flowers.

Max Venning – Honey, I Shrank the Pint

Short, sharp shake ingredients then fine strain over ice in a dimpled half pint mug. Top with Montheith’s Original Ale and Mozart Chocolate Bitters foam, which is made by charging both ingredients with egg white and xantham gum.

Dan D’Amelio – The 42nd Plight of the Kiwis

Matt Hastings – Calm Down Dearest

Cold infuse chamomile tea with the whisky for 5 minutes, strain to use. Shake all ingredients and double strain into a chilled teacup. Garnish with turmeric cookies and fresh parsley.

Dan Aeyton – Paradis

Clare Morrow – Pure Curiosity

Dave West – Beloved Feijoa

Jamie McDonald – Paradise Island

Blend and strain into a tiki mug, then present on a beach of edible sand. Dehydrations of pineapple, kiwi and raspberry with toasted desiccated coconut.

Megan DeMeulenaere – Kiwi Escape

Shake and strain over cubed ice in a glass mug. Top with soda water and garnish with a pineapple wedge, pineapple leaf and a fresh cherry.

Danil Nevsky – Morpheus

Pat Thomas – 50 Degrees All Over

Topped with foam made from 42 Below Passionfruit, 8 Degrees Sunburnt Irish Red Ale, fresh passionfruit, homemade jasmin tea syrup and egg whites.

Nathan O’Neil – Dawns Chorus

Served over a scoop of Feijoa sorbet and topped off with Coca-Cola.

Daniel Mulligan, The Pounamu Sour