A World Class Hangover

Nielsen Braid making 'My High Tea' at the Time Out Shake Down

Last week was epic. I'm talking in excess of 70 cocktails in three days kind of epic. So what the hell could inspire me to get so soused? Well a couple of things actually: a) I drink for a living and b) it was a hell of a lot of fun.

You see the week gone by was no ordinary week for folk in the bar-tendering/cocktailian clique - last week hosted the Australian final for the Diageo's World Class program - a global bartending comp that's building some serious street cred on the global highway. This gruelling final was played out over three days - and I was lucky enough to be invited to judge.

L-R: Ben, Nielsen, Lee, Matteo and Max at The Time Out Shake Down

Of course you can't dive head first into a competition of this sort of leviathan nature without a little warm-up and fortunately Myffy Rigby, Time Out's Food & Drink Editor, offer me the perfect chance to limber up my one working cocktail swilling arm at the inaugural Time Out Shake Down. The event held at one of Sydney's best small bar spaces - Downtown at The Commons - tested the 10 top recipes submitted to Myffy's critical gaze over the month of May. We whittled these recipes, mighty tasty all, down to five with Matteo Fabbris (Stitch), Ben McFarlane (Rockpool Bar & Grill), Nielsen Braid, (Gardel's Bar at Porteno), Max Grecco (Eau De Vie) and Lee Potter Cavanagh (Victoria Room) making it through to the final which will be held at theloft on June 27.

After a late night feast and dominoes match at Waterloo Street's new El Capo 'Latin street food' restaurant to 'debrief' (read enjoying a couple of $11 El Dorado 15 year old rums) - I called it a night. Slipping tipsily into slumber I dreamed of the potions that would be await me over the following days (seriously I dream about cocktails - messed up eh?).

The World Class Australia finalists at Rockpool

The Australian World Class Finalists arrived from around the country and got straight to work on Monday night whilst I was losing (badly) at dominoes. They were busy taste testing dishes with Rockpool's Chef, Phil Wood, to prepare cocktails for the food matching event the following night. The judging element, however, didn't start until the Tuesday morning at Sydney's Zeta where the contestant's cocktail mastery was given a real work-out as they presented two cocktails apiece to the panel of judges.

Krystal's Ice luge did some damage at Gastro Park

Whilst there was some debate between the judges on who was standing out after this round, highlights included Krystal Hart's Tanqueray No. Ten ice luge and Martini ritual, Chris Hysted's Old Mayan with Ron Zacapa, Russian Caravan tea flavoured agave nectar, Guatemalan coffee and a bourbon, sherry and Pedro Xiemenez flavour fog and that amazing smelly French cheese and truffle honey served to us by Phil Gandevia (what was that by the way? And your drinks were cracking too!)

After working our way through 20 expertly prepared and thought-out creations we dusted our brains, revived our corpses and moseyed on down to George Street's Rockpool for the evening event. This in my mind was the most challenging aspect of the competition and whilst I did have some favourites from the evening like Dr Phil's pomegranate, gin and sherry number, having tried only five of the drinks on offer at this event it was way to hard to make a call on who might be nudging ahead.

The third and final day of my cocktail judging bender saw me judge the speed and taste round held at Victorian Room. The contestants were given a few minutes to acquaint themselves with the bar before being given an order of five drinks to knock out lickety split. This round really saw Tim Philip's from ivy's Level 6 stand-out for his slick, tidy and lightening quick performance. And while all this was going on another set of judges were testing the the competitors' knowledge of classic cocktails to put the finalists through there final set of paces before determining the winner.

Dr Phil, Tim and Macro. And yes that trophy does weigh more that Tim.

With judging over finalists, judges and the Reserve and Behind Bars teams had a brief interlude before reconvening at Roslyn Place's new Gastro Park (it's amazing - go there). Treated to a stunning meal and wine (a blessed change from cocktails) we were all able to relax - well almost. The contestants developed slightly strained smiles and acquired the odd nervous tick in the build-up to announcing the winner - who those of you in the know will know was Tim Philips - the man responsible for the development of the microwaveable Johnnie Walker Hot Toddy goon (available at all good quality liquor retailers now). Worthy of mention too are the two runners up - in 2nd Place Phil Gandevia from Eau De Vie and in 3rd place 'The Performer' Marco Nunes from Brisbane's Canvas.

Tim will now go take on the world in New Delhi. Best of luck mate!  

This post has blown out of proportion significantly, but for further reading on the World Class Australia and other stories related to this post visit:

• drinktheshitoutofit Go here for Philips's own musings on the event

• Everyday Drinking An account of the week from fellow soused judge Ben Shipley

• World Class Australia Facebook Page to express some World Class love

• Time Out Sydney Facebook Page for more Shake Down pics and updates

           

World Class Gentleman's Cocktails

The Booze Braggart, Sven Almenning, Perryn Collier, Krystal Hart, Marco Nunes, Jay Lambert, and Jeff Lemon

After three days, three states, and three World Class semi finals, I must admit that I'm not feeling my most gentlemanly. A member of the sporting fraternity of bartenders and a Bon Vivant yes, but my weary liver is protesting today in a very ungentlentmenly manner. It was, however, all worth it.

Brisbane's semi final, taken out by Krystal Hart from Canvas, saw smoking guns, liquid nitrogen baths and whisky laced truffles bring the gentlemanly aesthetics of of the early 20th century into the 21st. Krystal combined Talisker 10 year old with a Branca Menta 'Switters' (sweetened bitters), and pear water to dilute, all chilled in a liquid nitrogen bath. The Talisker Pimpernel as the concoction was called, was also served with a poached pear again chilled in the aforementioned liquid nitrogen. Served on a embroidered napkin Kyrstal's delightful potion was a more-ish number delivered with style and flair.

The Talisker Pimpernel - a classy affair

The following day, after a visit to Brisbane's fabulous Cru Bar & Cellar to pick up my favourite Emmerson's Pilsner (more on this in a later post) it was off to Melbourne's 1806 to for the Victorian final. Making the top three was a duo from Fitzroy's Black Pearl - Angus Burton and Rob Libecans as well as the Western Australian state winner James Connolly from Defectors. It was the man playing the away game - Mr Connolly - who proved to be too much of a gentleman for the rest of the competition. 

The royally good Stevenson Cocktail

James' creation - the Stevenson - a kind of Sazerac twist was named after Robert Louis Stevenson who is his poem The Scotsman's Return From Abroad famously said "The king o' drinks, as I conceive it, Talisker, Isla, or Glenlivet." Indeed, Mr. Connolly's Talisker beverage, laced with an aromatic pink peppercorn syrup, Peychaud's Bitters and a sage tincture and served with a Talisker chocolate fudge treat on the side, did prove to be a royal potation. 

Day three saw me return to Sydney for Reserve's World Class NSW semi-final. Judging duties in my home town were handed over to Everyday Drinking's Ben Shipley who I perched my self next to at Tokonoma's bar for the majority of the event to stay close to the action. The quality in Sydney, it must be said, was out of this world. Performances by Eau De Vie's Luke Reddington and Duke's Luke Ashton were polished and professional and their drinks sportingly good to boot. Ultimately it was Level Six's Tim Phillips who took out the competition with his Royal Autumnal Flip a stately mix of Talisker whisky, a Ron Zacapa honey liqueur, fig conserve, lemon juice and a whole quail's egg.

Well done to all involved in World Class' Gentleman's Cocktail round. I can't wait for the Australian final in June.

Ps. Did anyone notice tht all the winning drinks were made with Talikser?