Regional finals for the Archie Rose White Cane Rum Riff Cocktail Competition took place throughout May and June, with six regional winners named across the country.
The competition was simple – create a riff on a classic cocktail using at least 30ml of Archie Rose White Cane, the newest addition to Archie Rose’s Fundamentals range. More than 100 entries were received, with bartenders putting creative spins on a whole host of cocktails.
Local finalists were selected, highlighting neighbourhood bartending communities, and four weeks of lively competition took place everywhere from Sydney to Canberra and Perth to Melbourne, with each regional winner walking away with a $500 cash prize.
Entries were judged on creativity, flavour and balance, originality, presentation and delivery, and, of course, their use of White Cane.
The winners are:
Sydney CBD: Thomas Joseph, Bar Tilda
Too Long: Archie Rose White Cane, Amaro, honey syrup, lemon juice, clarified orange soda.
A playful take on the modern classic Too Soon, Too Long showcases the delicate nature of White Cane while maintaining the rich, fruity and bitter notes of the classic cocktail.
Sydney suburbs: Nat Young, The Roosevelt
Belafonte: Archie Rose White Cane, peanut butter-infused Archie Rose Double Malt Whisky, dry vermouth, butterscotch syrup, crème de banana.
Nat’s Belafonte was a colourful interpretation of the Martini, with tropical flavours inspired by a hot night at the beach.
Brisbane: Bri Reilly, WAT Den
The Thousandth Cockatoo: Archie Rose White Cane, malic acid, cooked pineapple shrub, coconut cream, soda.
Bright and refreshing, Bri’s cocktail The Thousandth Cockatoo highlights the best bits of White Cane in a fun twist on the Pina Colada.
Canberra: Sam Sharma, Scoundrels Rest
The Grassroots Gimlet: Archie Rose White Cane infusion (coriander, makrut lime, Thai basil), green chartreuse, lime juice, lemongrass and ginger cordial, ginger bitters.
Sam’s Grassroots Gimlet amplifies the grassy flavours of White Cane by combining them with Southeast Asian herbal and grassy ingredients in the form of a Gimlet.
Perth: Cassi Garrett, Edward & Ida’s
Frosty Fruit Daiquiri: Archie Rose White Cane, Giffard Mandarine Liqueur, passionfruit syrup, mandarin oil, pineapple juice, lime juice, saline, mandarin sherbert.
In the Frosty Fruit Daiquiri, Cassi combines the bold fruit flavours of a Frosty Fruit icy pole with the buttery, coconut flavours of White Cane, resulting in a clean, acid-driven take on the Daiquiri.
Melbourne: Max Allison, Good Measure
Electric Pink Mai Tai: Archie Rose White Cane, pistachio-infused white chocolate liqueur, ultra-raspberry compound, lime juice, pistachio orgeat.
Max uses fermentation and sous-vide infusion in a modern take on the classic Mai Tai, with big, bold flavours and a vibrant pink colour. Max’s Electric Pink Mai Tai is served alongside a pistachio rice-crisp, made from the waste pistachios from the white chocolate liqueur.
Melbourne: Navarre Fenwich, Black Pearl
Golden Lorikeet: Archie Rose White Cane, Archie Rose Double Malt Whisky, peach liqueur, peach syrup, lemon juice, orange juice, Angostura Bitters, Peychaud Bitters, mint, orange and cherry.
Navarre took inspiration from two classic cocktails – the Missionary’s Downfall and the Queen Park Swizzle – with the creation of Golden Lorikeet. The cocktail keeps the classic Tiki feel, with a peach-forward flavour and hints of oak to bring the fruits and acids together.
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