World Class Australia hosted the Build Your Own Bar challenge at the Event Centre of the Star Casino in Sydney with ten finalist participating in the World Class Australia National Finals for 2013.
Build Your Own Bar: World Class Australia National Finals 2013
Each bartender created a themed pop-up bar and the ticketed event ($50 per person) entitled consumers to canapés, six drink tokens and the chance to vote for their favourite cocktail.
The ten finalists are Luke Ashton from Vasco (NSW), Jessica Arnott from The Roosevelt (NSW), Christian Blair from Eau-de-Vie (NSW), Krystal Hart from The Walrus Club (QLD), Rinna Kato from Bacchus Bar (QLD), Ben Lancaster from The Kodiak Club (VIC), Evan Stanley from Black Pearl (VIC), Daniel Warren from The Understudy and 1806 (VIC), Andrew Bennett from The Classroom (WA) and Ben Blair from The Corner House (NSW).
Backseat Betty’s by Jessica Arnott
Jessica Arnott’s entry is dedicated to December 4, 1956 in Memphis Tennessee when Elvis Presley, Johnny Cash, Jerry-Lee Lewis and Carl Perkins found themselves in a recording studio and became the The Million Dollar Quartet.
Jessica Arnott and The Million Dollar Quartet
The Million Dollar Quartet is made with Bulleit Bourbon, Bulleit Rye infused pumpkin pie, hickory smoked maple and chocolate bitters with an edible garnish made of spiced pumpkin puree.
This Must Be The Place by Luke Ashton
This Must Be The Place
With photos of Tom Cruise and Bill Murray on his back bar, Luke Ashton’s This Must be The Place plays on the flavour memories of the 80s.
Luke Ashton with The DeLorean
The DeLorean is made with Tanqueray 10 gin, Amaro Montenegro, spiced rhubarb, fresh apple and lemon, lovingly shaken and served with a sour rhubarb roll-up.
Casablanca by Andrew Bennett
Dressed in a Humphrey Bogart jacket, Andrew Bennett’s Casablanca plays homage to the classic movie which captured his imagination.
Andrew Bennett with The Moroccan Affair
The Moroccan Affair is made with Ciroc vodka, homemade Moroccan grenadine, fresh lemon and a dash of Bogart’s bitters served from an antique soda siphon with rose water and orange blossom perfume.
The Bench by Christian Blair
The Bench by Christian Blair is an inviting space in which to chill in good company with a cool and refreshing drink.
Christian Blair with Gonzalez’ Rest
Gonzalez’ Rest, is a take on the Palermo and is a refreshing cooler made with Don Julio Reposado tequila topped with white grapefruit juice, cucumber and star anise soda and finished with a twist of black pepper.
Restless Abandon with Ben Blair
With tiki mugs, cane furniture, palm trees and pineapple light, Ben Blair’s Restless Abandon is inspired by wanderlust and the desire to travel to far away destinations.
Ben Blair with Wanderlust
Wanderlust is made with Ron Zacapa Centenario rum, Don Julio Reposado tequila and mandarin juice shaken with a coconut, maple and honey syrup with a tonka bean, cassia and cardamon tincture.
Monticello by Ben Lancaster
Monticello is Ben Lancaster’s take on a southern US custom where sweet tea and homemade candy are always on offer.
Ben Lancaster and The Southern Belle
The Southern Belle is made with Bulleit Rye whiskey, vermouth, lemongrass and ginger tea syrup, and offers a modern interpretation of classic Southern sweet tea of the Antebellum south. The drink is served with a praline, made using his grandmother’s recipe.
Baxter and Worth by Evan Stanley
Baxter and Worth
It’s all about an era of gentlemen and distinction at Evan Stanley’s Baxter and Worth.
Evan Stanley and Hats Off Cocktail
The Hats Off Cocktail is made with Bulleit Rye whiskey with homemade pineapple cordial, splashes of Maraschino liqueur, lemon and dark chocolate bitters. And staying true to its name, Evan removes his top hat as he serves the drink.
Hitaki by Rinna Kato
At Hitaki, Rinna Kato explains the principle behind her Japanese-style drink which to associate something good and medicinal with the perils of alcohol.
Rinna Kato and Alimentary Efficacy
Alimentary Efficacy is made with Tanqueray 10 gin, fresh lemon, yellow chartreuse, with Japanese tea and apricot jam.
The Republik by Krystal Hart
Krystal Hart’s, The Republik is a multi-sensory experience and pays homage to the forgotten distillery workers who were paid in tokens of whisky.
Krystal Hart and A Token in a Grain of Sand
A token in a Grain of Sand is made with Talisker fat-washed with white cacao butter, Semillon verjuice with pear and salted caramel. You are then invited inside her bar to enjoy the drink with a silent disco.
The “Old but New” Saloon by Daniel Warren
The “Old but New” Saloon
Daniel Warren’s Old but New Saloon offers a punchy style drink designed to be enjoyed after a long, hard day at work.
Daniel Warren and Weary Homesteader
The Weary Homesteader is a blend of Bulleit Rye whiskey, Don Julio Reposado tequila with honey and orange, served with honey and salt on the rim of the glass.
Winner of Build Your Own Bar
The winner of the Build Your Own Bar challenge is Rinna Kato who received a bottle of Johnnie Walker Blue Label.
Rinna Kato, Winner of Build Your Own Bar Challenge
Build Your Own Bar is part of the World Class Australia Finals bartender competition where finalists a series of challenges over three consecutive days. The over all winner will be announced at a special party on the evening of Wednesday 12 June, 2013.
UPDATE 12 June 2013: Luke Ashton is the winner of World Class Australia 2013.
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Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.
The event was held on 11 June 2013.
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