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Team NZ found for Cocktail World Cup

30/07/2012 12:30:00 PM
Mixology masters Guy Jacobson, Barney Toy and Giancarlo Jesus.
Mixology masters Guy Jacobson, Barney Toy and Giancarlo Jesus.

Three Kiwi bartenders have been shaken out from the rest after an exhaustive nationwide search.

Guy Jacobson from Wellington's Hippopotamus Bar, Giancarlo Jesus from Wellington's Hawthorn Lounge and Barney Toy from Auckland's Suite Bar will take on the rest of the world at the 42Below Cocktail World Cup 2012 (CWC).

The team now has little more than month to bond and devise and perfect their signature drink to win them the coveted trophy at CWC.

The competition kicks off in Queenstown on September 3, before moving north to Auckland for a grand final event on September 7.

Toy’s drink ‘Reaching New Heights’ was inspired by the achievements of Sir Edmund Hillary.

“I kind of want to cry a little! When I finished my drink I said this was my Everest and it truly was, all I’ve wanted to do was make Team NZ,” says Barney.

Jacobson, who took to the stage in a polka dot dress, said he’d spend weeks perfecting his drink with his good friend and now team mate, Jesus.

“I know how hard we all worked for this, the sacrifices we made, the hours we spent practicing our drinks, this is verification and reward for all of that,” says Jacobson.

Judge Jason Clark said the standard "was very high with a diverse array of drinks and skills which made it incredibly hard to judge".

"It is all about balance, their drink, the on stage persona and we also wanted to get the combination right in the team."

The hopes of a nation now rest with this eclectic trio of mixology masters. In the eight years of the 42Below Cocktail World Cup, New Zealand has never emerged victorious.

Team New Zealand Winning Recipes.

Barney Toy - “Reaching New Heights"
30 ml 42BELOW Manuka Honey
15 ml 42BELOW Pure
30 ml barrel aged Falernum
20 ml Lillet Blanc
2 dashes angostura bitters
10 ml lime juice
1cm slice of pineapple muddled
Muddle pineapple in a Boston add all ingredients and shake hard. Fine strain into a soda syphon charge with Co2 and pour in to iced snifters garnish and serve.

Guy Jacobson “The Big Bad Wolf”
30 ml 42BELOW Manuka Honey
10 ml 42BELOW Pure
35 ml VSOP Calvados
15 ml ginger extract
7 ml simple syrup
75 ml fresh lapsang shouchong tea
Combine all ingredients in a teapot and serve in tea cups garnished with a twist of lemon, and a toothpick with an apple fan dehydrated kiwi fruit and blackberry. Shortbread dipped in chocolate biscuits on the side. Served hot.

Giancarlo Jesus“The Doctors Swedish Remedy”
30 ml 42BELOW Manuka Honey
5 ml 42BELOW Pure
5 ml Swedish Punsch
2 drops homemade pine bitters
5 drops whisky barrel aged bitters
20 ml barrel aged Vermouth
Stir, strained with a lemon peel squeezed over the top and discarded.

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