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42 BELOW Cocktail World Cup Teams Announced

42 BELOW Cocktail World Cup Teams Announced

Auckland, Thursday June 3rd: The world’s first Cocktail World Cup today announced the 32 competitors that are being flown to Queenstown, New Zealand, to work their magic in a cocktail mixology competition, previously unrivalled anywhere else in the world. 32 bartenders are flying in from the UK, the USA, Australia and Canada on June 25th for three days of acclimatisation and the competition build up before the 42 BELOW Cocktail World Cup on June 28th.

The Cocktail World Cup will take place on the mountain at famous ski mecca, Coronet Peak (pictured). At the top there will be a marquee with the most spectacular view out to an ice bar, perched on the side of the cliff. Every team will have to go out to the ice bar to perform. They will have ten minutes each, to make one cocktail to a music track of their choice. There will be 11 teams of three, between the different countries. The competitors that were announced today are:

New Zealand Craig Williams from Ciao Bella, Christchurch Alex Watson from Diva, Wellington Pete Eastwood from Apartment One, Wanaka Riley Massey from Plum, Auckland Lauren Robinson from Orchid, Auckland Adrian Biggs from Bar 3, Auckland

Australia Mark Ward from Moorish, Sydney Jeremy Shipley from Longrain, Sydney Ben Davidson from Arthouse Hotel - Attic Room, Sydney Sebastian Reaburn from Ginger, Melbourne Johnnie Karagianni from Botanical Bubble Bar, Melbourne Elie Mourabrak from Lychee Lounge, Brisbane

USA Lisa Pittman from Studio 54, Las Vegas Phillip Tidesquero from Rio Hotel & Casino, Las Vegas Kevin Halsted from Ruby Skye, San Francisco Steve Caladro from Highlands, LA Jamie Everett from Bar None, LA Frank Black from The White Room, LA Melissa Ree Kanester from 203 Spring Street Lounge, New York Andrea Barzyk from Le Bar, Chicago, USA Sachiko Dee Wulff, Park from New York, USA Evangelina Boudourakis from 9 ½ , New York, USA Heather Ritchie from Pangaea, New York, USA Pamela Caiano from the Prov, Boston, USA

Canada Jay Jones from West Restaurant & Bar, Vancouver Brad Stanton from Blue Water Café & Raw Bar, Vancouver United Kingdom Sam Jeveons from Match, London, UK Barry Galloway from Alchemy, London, UK Natalie Hickey from Noble Rot, London, UK Raymond Back from Electricity Showrooms, London, UK Mark Drew from Salvador & Amanda, London, UK Philip Jasiah Harding from K Bar, London, UK Drinks mixology has become a profession worldwide, it is not about serving drinks; it is combining art and science to create a unique taste sensation in a glass.

The 42 BELOW Cocktail World Cup gives bartenders an opportunity to strut their stuff and learn what others are doing around the world. 42 BELOW are going to blow their minds by flying them to a unique, extreme part of the globe and giving them a taste of the New Zealand spirit and adventure. The teams will be judged on ingredients, performance, taste, uniqueness and flavour at the 42 BELOW Cocktail


World Cup; however they have a chance to earn extra points in the build up. Mixology is all about finetuning ingredients and making a great tasting cocktail under pressure. So we are going to throw challenges at the teams on their first two full days. Every team has to choose an event to participate in, where they have to shake up a cocktail. The options for activities are: Bungy jumping off the Ledge (pictured)

Blasting down the Shot over river in a jet boat Skiing on Coronet Peak Ride in a helicopter to the side of the Remarkables mountains and get out on a perch The 42 BELOW Cocktail World Cup gives bartenders an opportunity to strut their stuff and learn what others are doing around the world. 42 BELOW’s chief Vodka bloke Geoff Ross, says “While there have been cocktail competitions before, usually in a hotel lobby somewhere, we wanted to show these bar tenders something different. New Zealand is the home of 42 BELOW and its clean environment correlates directly to the taste of our vodka. So why not let these people experience this first hand – on the side of a mountain.” -

ENDS-


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