Ten top Sydney bartenders packed into my favourite bar, The Owl House, and...
...the opportunity to judge the Choya Umeshu Cocktail Competition, certainly made for an exciting evening.
The pretty fruit liqueur, made from Japanese plum blossoms, was combined with all manner of things by the talented line-up. Whisky popped up quite often, including in Igor Pachi’s winning drink, The Yume, a ‘dream’ cocktail made on Choya, Hakushi whisky, pineapple vinegar, lemon juice and a pinch of matcha green tea powder.
Igor, who can be found normally at Assemby Bar, took out the coveted $1000 cash prize by wowing us judges with a traditional Japanese tea ceremony, complete with thematic tunes.
Simon Audas from Sokyo,
...and Dan Jones from The Roosevelt produced the two cocktails I most enjoyed drinking, and picked up second and third place respectively.
Keep your eyes peeled for Choya Uji Green Tea Umeshu: I tasted it on the night and will be definitely buying some myself…