Brett Nebauer of Canberra’s Onzieme Restaurant was judged to have created the best Pisco Aperitivo Cocktail for his Aguia Bendita cocktail while Rachel Mynczywor of Hobart’s Rude Boy was named runner up for her creation, High Noon.
For the first time, the competition was open to New Zealand bartenders this year. Bar Magda’s Matt Venables in Auckland won for his Masters Muse creation which combined Absinthe, cranberry and Pisco while PJ Renaud from Parasol & Swing in Auckland was named runner up.
Entries were judged by Australian drinks journalist Mike Bennie alongside bartender and co-founder of Continental Bar & Deli, Michael Nicolian and were evaluated according to taste, style, creativity and inspirational use of the aperitivo theme.
“The calibre of entries was seriously high this year. So many unexpected interpretations of what makes a good Aperitivo-style drink, it was a huge effort for us to select the finalists and ultimately the winners. In the end, the cocktails that put Pisco front and centre while surprising us with interesting and complex flavour combinations shone through,” Pisco Aperitivo judge Mike Bennie said.
“The winning Australian entry was thoughtful and clever – showing great originality. The combination of sweet, savoury, fig leaf, cacao – it all works, brilliant drink. And from New Zealand – delicious! Absinthe and cranberry worked superbly here. The flavours were balanced, delicate but quietly complex. A stellar entry.”
Bartenders were invited to craft an aperitivo-style cocktail using Peruvian spirit, Pisco. Organisers say that the two winning cocktails were complex, creative and truly captured the essence of aperitivo while highlighting the versatility of the Peruvian spirit.
Mario Vargas, Trade Commissioner of Peru to Australia and New Zealand said of the entries: “It has been fantastic to see Pisco being embraced by such talented mixologists across Australia and New Zealand.
“Every cocktail entered demonstrated the aperitivo-style at its best and showcased the complex character and versatility of Pisco as a key ingredient to a well-balanced cocktail. I want to extend my congratulations to our two worthy winners for producing such exceptional cocktails.”
Both winners have been awarded a cash prize of AUD$1,500 as well as a batch of premium Pisco, the spirit of Peru.
Judges also selected a second place winner from each country, who both received an award of AUD$500 and a batch of premium Pisco to enjoy.
The finalist cocktails and recipes to craft these delicious drinks from home are available here.
Recipe for Aguia Bendita
- 50ml Cacao butter washed Barsol Pisco
- 30ml Cherry wine
- 70ml Fig leaf soda
Build in a double rocks glass with clear ice. Stir to incorporate and garnish with a fig leaf disk.
