The Bartender Magazine Bartender of the Year proudly sponsored by Monkey Shoulder & Hendrick’s.
Introduction and interviews by Jono Carr @jonothandc
It was an honour to help facilitate this year’s Bartender of the Year competition, especially after its long hiatus. Having sat the exam several times over the years; I knew writing the exam would be challenging but I thoroughly enjoyed being able to scour through the last 12 months of Bartender magazine to find questions that could only be answered if you had studied. This year we had 50 questions, all worth one point each, and a bonus question worth two. After nailing the written exam, the next step for the top eight of the exam was the blind tasting, which was very difficult as there were a few curve balls in the line-up, such as a peated Irish whiskey that fooled almost everyone.
To get our top three, the competitors then had a cocktail challenge. They had to create a signature cocktail from a mystery box and a classic cocktail in just two minutes. This year I wanted to change the classic as it had been a Daquiri for some time. I finally settled on a Hanky Panky. I felt this was the new litmus test as it has few ingredients yet is hard to balance and make swiftly, with bonus points for a garnish.
With our Top 3 decided, I focused on helping them prepare for the final step, presenting on stage in front of a record crowd at the Australian Bartender Bar Awards. It’s daunting presenting at the best of times, let alone in front of more than 600 of the best in the industry. I was impressed by how calm the competitors were and how well they presented. Kate, Liam and Priscilla were incredible, and I am so happy that Priscilla took out the 2022 Bartender of the year title. She truly deserved it!
1st Place
Priscilla Leong, Flowing Bowl
What was your preparation in the lead-up to the competition?
There was a lot of studying, practice tests, blind tastings and working on the two drinks and presentation for the finals.
How did it feel to be presenting on stage at the awards in front of a record number of people?
After COVID’s pause on the world, it was great just to be involved and it was nice to be amongst it again after being away for three years. I’m a nervous presenter and adrenaline really kicks in when I’m on stage so I don’t think I took very much notice of how many people were in the room.
What drives you to compete in cocktail competitions?
I love having something to work towards and a good challenge. Competitions like Australian Bartender of the year provide an opportunity for you to push yourself to constantly learn and improve in areas that might need brushing up on.
What advice would you give to anyone thinking about entering a cocktail competition?
Understand what the brand is looking for by paying attention to the details in the brief. Sometimes you might receive a brief that is too open ended and not a lot of definition is given – you’ll just have to get comfortable with creating your own brief. Stick to what you know and are confident in executing. Don’t try to be too creative for the sake of being creative. Often the rule of K.I.S.S (Keep It Simple, Stupid) works more in your favour than trying to deliver something that is badly executed.
Will you continue to compete going forward?
Never say never. 😉
What are your go-to cocktails right now?
Give me a Champs Elysee any day! The spice-driven Green Chartreuse just makes the fruit flavours of Cognac sing and really puts a smile on my face. It’s also such a surprising cocktail for most people whom I’ve served it to who would never have imagined themselves liking Chartreuse nor Cognac!
2nd Place
Liam Shephard, Bar Brutus, Brisbane
What was your preparation in the lead-up to the competition? I started studying about 2 weeks before the exam, reading through each magazine and taking notes in an app. Then whenever I had a spare moment I would be flicking through my notes. My partner Kate (who had a very different method but obviously still crushed it!) and I don’t talk about comp stuff at home really, but in the few days before we would throw questions at each other as well.
How did it feel to be presenting on stage at the awards in front of a record number of people? It was great actually, super surreal as it was my first time attending the bar awards. It became abstract, looking out towards the back of the room and trying to present to everybody – it’s hard to be nervous when you can barely see anyone but the judges’ faces in the sea of 700 odd people. When you’re on stage you’ve already done the work, so it’s time to just enjoy the ride a bit.
What drives you to compete in cocktail competitions? I love the chance to meet other passionate people in the industry on both sides of the bar, but I mostly enjoy the opportunity to flex a creative muscle, push myself and have fun. My background is in architecture and design, and it allows me to approach cocktails like a design problem. I’ve also become more confident in myself and a way better public speaker as a result
What advice would you give to anyone thinking about entering a cocktail competition?
Do it, suck at it, learn everything you can from the experience + ask for feedback, rinse and repeat. In every competition I’ve taken something I did/didn’t do, or something I watched someone else do/not do, and then built on that in the next one. I think most importantly remember that it’s fun and can help you improve.
What are your go-to cocktails right now?
At the moment coming into summer, I’m a huge sucker for anything with Fino sherry in it, bonus points if it also features some kind of stone fruit.
3rd Place
Kate Bartlett, Cobbler, Brisbane
Tell us about your comp prep? I was initially studying for the 2021 exam and kept it going through to 2022, and in the process I learnt so much more than I expected. Leading up closer, I practiced some blind tasting with the team at Cobbler and actively drank more spirits. Studying with other people is a lot more fun, so thanks to my team and to my partner Liam for helping so much!
Were you nervous to go on stage? My immediate reaction after finding out was a bit of dread and anxiety but after experiencing the help and appreciation of the hospitality community at bar week, I was pretty confident, comfortable and downright excited to be there on the night.
Why do you enter comps? Every comp I’ve entered so far has given me the opportunity to learn more – not just about the brand sponsoring the event, but also new styles of drinks, new techniques, and about the history of the spirit. After entering my first comp earlier this year, I was hooked.
Any tips? My advice for other bartenders is just do it – enter everything. When you’re concerned about your ‘creative integrity’, remind yourself that everyone’s too busy focusing on themselves and that all it can do is improve your knowledge and experience.
Will you be back? I will definitely be continuing with competitions, and am already gearing up for the next bartender of the year exam!
What makes a great bartender? The best bartenders know when and how often to approach and chat to customers, whether they’re studying, on a date, or having a solo night out and are in need of a friendly face.
The Bartender Magazine Bartender of the Year proudly sponsored by Monkey Shoulder & Hendrick’s. The competition will be returning in 2023 with a few changes to the schedule so stay tuned when nominations open in March next year.