UK team secure a well-deserved third place, NZ come home in second.
To say that the week-long 42Below Cocktail World Cup final, held in Queenstown and Auckland, is epic and life changing is something of an understatement.
A full report on the week’s adventures will follow shortly (this reporter is currently on a remote Kiwi island with an internet connection dating from c1991).
However, to give you a brief flavour of the challenges faced, competitors were strapped to a rubber band and hurled out of a gondola over a 160 meter gorge within an hour of touching down at Queenstown airport… This was at the end of a 30 hour flight for many.
In short, the week was hardcore.
The American team, consisting of Steve Schneider-Hadzismajlovic (Employees Only), Bekaly Franks (Clyde Common) and Kenny Kodys (Breckenridge Brewery), in the final analysis, won pretty convincingly.
For several of the challenges, they were dressed in combat fatigues and led by Captain America (Steve), complete with Stars and Stripes shield.
Their performances in the punch and grand finale rounds displayed timing and co-ordination worthy of the military parade ground, and at all times during the week they were, in military terms, fully committed to the mission in hand.
If you were to sum up the USA’s performance as well drilled and disciplined, Team UK’s would have to be described as full of laughter and good chat.
Terry Cashman (Hoxton Pony), Simon Toohey (Callooh Callay) and Max Venning (Socio Rehab), had everyone in stitches for most of the week, and their Duelling Banjos-inspired finale performance was legendary. Their drink, ‘Poppy, Cider, 42 Reviver’, was also delicious and will hopefully end up on a menu or two in the UK.
In short, Team UK put in a proper ‘bartender’s performance’, and they can be very proud of securing third place over the well-fancied Australian and Startenders teams.
A full report on the 2012 42Below Cocktail World Cup will follow shortly. In the mean time, we bring you the competing teams’ Grand Finale round cocktail specifications.
45ml 42BELOW Pure
15ml fresh lemon juice
7.5ml fresh lime juice
22.5ml passion fruit and Champagne vinegar shrub
5ml green chilli-infused Chartreuse
15ml black pepper-infused egg white
Cucumber air garnish
Shaken and served in a small Rocks glass. Top with cucumber air.
Team New Zealand
42 Super Serum
45ml of ‘G. Honey’s Fresh & Strong component’
45ml of ‘Professor Passion’s Aperitif’
20ml of ‘The Kiwi’s Digestif’
Stirred over dried ice, and served in 250 mL boiling flask in a glass bowl, with a bed of dry & crushed ice. Served on a glass plate, with a chilled Martini glass. Garnish with an aromatic fog of 42BELOW Kiwi and Feijoa, mineral water and absinthe.
Element 1: Aperitif (Barney)
15ml 42BELOW Passionfruit
30ml Aperitif component (as below)
400ml Trinity Hill Viognier
360ml Man’o’War Riesling
160ml Wither Hills Sauvignon Blanc,
4g lemon, orange and grapefruit zest
80g castor sugar
Reduced by half on gentle heat.
Add 25 drops yellow food colouring.
Method: thrown between Boston tins, un-iced to mix.
Element 2: Digestive (Guy)
500ml of 42 Below Feijoa infused with orange skins
50ml 42 Below Feijoa infused with lemon skin
10ml 42 Below Feijoa infused with rosemary
10ml 42 Below Feijoa infused with thyme
20ml 42 Below Feijoa infused with anise
20ml 42 Below Feijoa infused with fennel
5ml 42 Below Feijoa infused with liquorice
600ml sugar syrup
Blue food colouring
Per one serve:
20ml digestive component (as above)
2 drops Absinthe bitters
Method: Stirred over ice.
Element 3: Fresh & strong element (Gian)
Per single serve:
20ml 42 Below Honey
7.5ml 42 Below Pure
10ml lime juice
7.5ml orange juice
One bar spoon of Kawakawa leaf
5 bay leaves
Half a Hawthorn berry
Method: Shaken with ice.
Final Drink (3 components combined), stirred over dried ice.
Poppy, Cider, 42 Reviver
40mls (1 1/3 oz) 42BELOW Feijoa
10ml Poppy liqueur
20ml fresh lemon juice
20ml spiced dry cider
Served in chilled medicine bottles on a bed of straw
Mary Shelly Sour
60ml 42BELOW Pure
20ml Chartreuse syrup
15ml fresh lime juice
½ a free-range egg white
Dry-shake, then shake with ice. Double-strain into a chilled Cocktail glass. Garnish with aromatic absinthe fog.
Team Wildcard (Scotland)
20ml 42BELOW Feijoa
25ml 42BELOW Honey
2 dashes of lavender bitters
1 g citric acid
Garnished with Butterfly Pea Flowers
Punch My Passionate Smoking California Milk Tea
45ml 42BELOW Passionfruit
15ml Grand Marnier
15ml full cream
5ml burnt orange sugar syrup
5ml manuka honey
30ml water infused with cinnamon, cardamom, celery seed, star anise and Ida Valley saffron
Serve in an antique tea cup with lavender flower and a tea-infuser of dry ice.
Italians Do it Bitter
50ml 42BELOW Pure
30ml Martini Rosso vermouth
15ml chamomile-infused Rabarbaro
Strain into a glass rinsed with bitter solution, and garnish with Cynar ‘air’.