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.
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.
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).
Terry Cashman – The Hoxton Pony
Alex Clark – 64th & Social
Simon Toohey – Callooh Callay
Mate Csattos – China Tang
Michael Stringer – The Kensington Rood Gardens
Dan Redman-Hubley – Sushi Samba
South and West:
Daniel Bovey – Sahara Bar, Reading
Benji Ryde – Mix Bar, Reading
Jolene Cadwell – Papaji, Bristol
Max Venning – The Violet Hour, Manchester
Dan D’Amelio – Aloha, Liverpool
Matt Hastings – Forum Cafe Bars, Sheffield
Dan Aeyton – Bibis Italianissino, Leeds
Clare Morrow – Trio Bar & Grill, Leeds
Dave West – Jakes Bar & Still Rooms, Leeds
Jamie McDonald – The Raconteur, Edinburgh
Megan DeMeulenaere – Bramble, Edinburgh
Danil Nevsky – Society, Aberdeen
Terry Cashman – Charles Up’Em
20ml Lemon juice
20ml sugar syrup (1:1)
Dash egg white
5ml Liqueuer de Coquelicot
50ml 42BELOW Feijoa
Alex Clark – Butter Beer
40ml 42BELOW Manuka
25ml popcorn infused white rum
20ml butterscotch schnapps
25ml liquified butter
bar spoon of caramel sauce
2 pinches of vanilla salt
60mls Asahi beer
50mls liquified butter
30mls butterscotch schnapps
6 egg whites
Simon Toohey – RTB
50ml 42BELOW Manuka Honey
30ml lemon juice
30ml lime juice
5ml cider vinegar
1 African miracle berry
Mate Csattos – Purple Rain
45ml 42BELOW Fiejoa
20ml Sloe gin
20ml Guzu juice
15ml Maple syrup
15ml Crème de apricot
1 Dash Chuncho bitters
Michael Stringer – 42 Ways Down the Rabbit Hole (Sharing drink for 4 people, layered in bespoke test tube glasses)
650ml 42Below infused ‘turkey breast flavoured milk’
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
60ml 42BELOW Passionfruit
60ml Spitfire Ale
30ml Cinnamon Syrup 1:1
20ml Fresh Lemon Juice
20ml Presse Pineapple Juice
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
50ml 42BELOW Original infused with Superior Jasmine Oolong Tea (Cold infusion, 4 teaspoons per 70cl bottle for 24 hours#)
2 drops Orange Blossom Water
Dash peach bitters
Stirred over ice and julep strained into a cocktail glass and garnished with Jasmine flowers.
Max Venning – Honey, I Shrank the Pint
35ml 42BELOW Manuka
15ml H by Hine Cognac
7.5ml Sacred Spiced Vermouth
10ml Pressed apple juice
2 Dash Fee Brothers peach bitters
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
20ml Lemon juice
20ml Manuka honey (1:1 water solution)
5 Pieces of ½ inch square capsicum
10ml Yellow Chartreuse
10ml 42BELOW Kiwi
20ml 42BELOW Pure
Top with Cloudy Bay Pelorus
Garnish with a side of Gordal olives
Matt Hastings – Calm Down Dearest
37.5ml 42BELOW Pure
25ml Martini Bianco
12.5ml Camomile-infused Highland whisky
15.5ml Lemon juice
5ml Elderflower cordial
1 Dash Angostura bitters
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
37.5ml 42BELOW Original
25ml Briottete Pamplemousse
25ml lemon juice
5ml homemade grenadine
1 barspoon caster suger
Passion fruit foam top
Amerena cherry and syrup garnish
Clare Morrow – Pure Curiosity
35ml 42BELOW Pure
15ml 42BELOW Feijoa
5ml St. Germain elderflower cordial
5ml Monin lavender
1 Dash peach bitters
Dave West – Beloved Feijoa
50ml 42 Feijoa
25ml Briottet Creme de Figue
25ml lemon juice
10ml agave syrup
1 egg white
10ml Laphroaig rinse
Jamie McDonald – Paradise Island
50ml 42BELOW Kiwi
50ml Soya milk
50ml Almond milk
1 Small spoon of xantham
5 Pieces of pineapple
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
50ml 42BELOW Pure
50ml home made pineapple milk
15ml Coco Lopez
15ml Age (wood water stripped from Bacardi 8 using a rotovap)
2 Dash Angostura bitters
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
25ml 42BELOW Manuka Honey
20ml 42 Below Feijoa
15ml Chartreuse VEP
1 dash Scrappy’s Lavender Bitters
700ml citric acid (inside blue and red pills)
Bundle of dried Anchan flowers for serve
Pat Thomas – 50 Degrees All Over
42BELOW Manuka Honey
Homemade orange bitters
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
40ml 42BELOW Feijoa
10ml pineapple juice
25ml lemon juice
Served over a scoop of Feijoa sorbet and topped off with Coca-Cola.