High­lights from the Asia Pa­cific Bar­tender of the Year Cock­tail com­pe­ti­tion


The fi­nals of the Asia Pa­cific Bar­tender of the Year Cock­tail Com­pe­ti­tion, pre­sented by the Sin­ga­pore Ho­tel As­so­ci­a­tion and or­gan­ised by the As­so­ci­a­tion of Bar­tenders & Som­me­liers Sin­ga­pore (ABSS), took place at Hol­i­day Inn Sin­ga­pore Atrium on 31 Au­gust. The com­pe­ti­tion was held in con­junc­tion with the Elite Bar­tenders Course-JWC Asia 2017, run by the In­ter­na­tional Bar­tenders As­so­ci­a­tion (IBA) and the ABSS.

Dur­ing the even­ing, 10 fi­nal­ists, who had been short­listed from 17 con­tes­tants from 11 coun­tries, strut­ted their stuff. In the cre­ative cock­tail seg­ment, six fi­nal­ists from Italy, Ja­pan, Sin­ga­pore, South Korea and Hong Kong pre­sented their cock­tails which had to be made only with in­gre­di­ents from the spon­sors' prod­uct list. Sayo Toy­otawa from Ja­pan emerged the win­ner with her Seaside An­gel cock­tail made with SKYY vodka, Bols el­der­flower liqueur, Monin pineapple fruit mixer, Monin blue cu­ra­cao syrup and freshly squeezed lemon juice.

The much-an­tic­i­pated flair­ing bar­tender skills seg­ment came next, with four fi­nal­ists from Ma­cau, Sri Lanka, Tai­wan and Ja­pan. The con­test got off to a rau­cous start with last year’s cham­pion, Jonathan Vil­larma Jr from Ma­cau tak­ing the floor. He jug­gled and flipped bot­tles, shak­ers and glasses with great skill as he pre­pared his cock­tail D’Pris­oner, made with el­e­ments such as SKYY vodka, Bols peach liqueur and Bols el­der­flower liqueur.

Sri Lankan con­tes­tant Dhanushka Dias and Ja­panese con­tender Ryuta Asa­hara wowed the crowd with their per­for­mances as well, but the star of the night was Tai­wanese con­tes­tant Li Ting-Yan, who emerged the vic­tor with his flair per­for­mance. Dressed as the Marvel Comics su­per­hero Dead­pool, he was as ag­ile and lithe as the su­per­hero him­self, even per­form­ing some tricks blind­folded. His win­ning cock­tail was Or­ange-Charmed, a con­coc­tion made of Naked Grouse whisky, Bols dry or­ange liqueur, Monin amaretto syrup, Monin spicy mango syrup and freshly squeezed or­ange juice.

Clock­wise from topleft Tai­wanese Li TingYan, spe­cial award win­ners from the Elite Bar­tenders Course-JWC Asia 2017 with ABSS Hon­orary Sec­re­tary, David Chan, and Sayo Toy­otawa’s Seaside An­gel cock­tail

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