HK’s six World Class finalists revealed

MHD and World Class have announced the six bartenders from Hong Kong who have beaten 42 other hopefuls to compete in the region’s finals on 26 May.

Following on from the announcement that 12 bartenders from Hong Kong and Macau had been chosen from the first round, the number has now been whittled down to six after judges at the semi-finals favourably rated their Ketel One-based cocktails which used fruits and plants sourced from a local Hong Kong farm.

The lucky six are Alexander Chatte of Paradis, Alexander Ko of The Ocean, James Barker of 208 Duecento Otto, Toby Lo of Quinary, Ryan Nightingale of Ham & Sherry and Wallace Lau of Topiary.

As part of the final of the 2016 World Class Cocktail Competition in Hong Kong and Macau, there will be a cocktail food pairing event, Street Food Jam at KONG Art Space on Thursday, 26 May where the bartenders will create a cocktail to match dishes created by six of Hong Kong’s top restaurants – Amber, Duddell’s, Mr & Mrs Fox, VEA, Aberdeen Street Social and Brickhouse.

Judges in residence will be Erik Lorincz of the Savoy Hotel in London, Sam Jeveons of Old Street Consulting Group and Antonio Lai, winner of the 2015 Hong Kong World Class competition. The ultimate winner and 2016 Hong Kong and Macau Bartender of the Year will be announced at 10pm and will go on to compete in the World Class finals in Miami this September.

Click below for the six finalists’ Ketel One creations….

Alexander Chatte, Paradis

Cocktail name: Hipster Mary

Alexander Chatte created his ‘Hipster Mary’, a take on the classic Bloody Mary cocktail by infusing the wasabi notes of nasturtium flowers into Ketel One vodka.

The rest of the drink highlights the yellow carrots and yellow bell peppers that were in season. A spicy kick is given to the drink with a home-made Bloody Mary mix comprising yuzu molasses, balsamic vinegar, soya bean paste and Worcestershire sauce while the drink is laced with nine dashes of Bondamanjak chilli tincture.

Alexander Ko, The Ocean

Cocktail name: Future Present Passed

Alexander Ko of The Ocean took a “nose to tail” approach to his drink by using each ingredients in a number of different ways to create his cocktail, ‘Future Present Passed’.

The drink combines organic yellow carrots, lemon verbena, dill and coriander in a refreshing drink that “captures the brightness of late spring.”

The fresh carrots brought bright citrus notes that were enhanced by a touch of salt.

By serving the cocktail in a jam jar, Ko “invokes the canning of fruits that one harvests in the season.” 

James Barker, 208 Duecento Otto

Cocktail name: Oh Beehive!

James Barker of 208 Duecento Otto was inspired by his grandmother’s marmalade to create his ‘Oh Beehive!’ cocktail.

A dry mid-afternoon drink using lavender-infused Ketel One vodka, his grandmother’s marmalade, bitter orange soda and a float of fresh orange, Barker says that “marmalade is a great way of using every last bit of the fruit” while lavender is in season around Hong Kong.

Toby Lo, Quinary

Cocktail name: Spring Storm

Toby Lo of Quinary chose to champion a single ingredient: coriander, and draw out its flavours in a number of different ways to create his ‘Spring Storm’ – a green cooler cocktail.

By juicing coriander and cucumber juice, the drink has refreshing earth notes and is topped with coriander foam made from a base of tonic water.

Wallace Lau, Topiary

Cocktail name: Vitality

Wallace Lau is a veteran of the World Class competition. In 2014 he represented Hong Kong & Macau at the global finals in London and in 2015 made it into Hong Kong’s top four.

His semi-final drink is entitled ‘Vitality’ and uses Ketel One Citroen, lemon verbena syrup, lemon juice, gomme, Esprit to June and Chandon Brut.

Lau said he was “inspired by his own practice of minimizing waste at Topiary through creating pickles, syrups and sherbet that are then incorporated back into cocktails.”

Vitality is served in a beautiful bird shaped glass and is an “uplifting showcase of closed-loop bartending.”

Ryan Nightingale, Ham & Sherry

Cocktail name: Sweet Marigold and the Queen of the Fruits

Another 2015 finalist, Ryan Nightingale of Ham & Sherry found inspiration in the depth of flavour offered by marigold leaves that he tasted during his farm visit.

A subsequent trip to the market brought him to the world of mangosteens which are just coming into season. His drink, ‘Sweet Marigold and the Queen of the Fruits’ brings two bright flavours together while carefully ensuring that all ingredients are used, right down to the mangosteen husks which were incorporated into a garnish.