MONIN NZ welcomed six talented bartenders to come together and showcase their exceptional talent and creativity to compete for the winning title of the MONIN Cup NZ 2024.
The competition was strong, with all finalists demonstrating considerable skill and flair in the presentation of their signature drink to a panel of expert judges.
The MONIN Cup is a competition organised by MONIN, dedicated to bartenders, designed to push the boundaries of mixology skills to new heights. In a world that's embracing the No/Low ABV trend, MONIN invited young and talented bartenders to craft alternative, innovative, and unforgettable drinks. Challenge contestants to elevate their cocktail creations beyond mere taste and into the realm of storytelling. Creativity will be the pillar of our judging, encouraging you to think outside the glass and embrace the unconventional. This year’s competition was set to redefine the boundaries of mixology with the theme ‘Low is More'.
“Most bartenders write the assignment off, but I believe that hospitality is about the experience, not just alcohol, and low/no alcohol drinks must provide the same culinary sensation as a full-proof cocktail,” said winner Miles Muir.
Muir wowed the judges and crowd alike with his specialty cocktail The Rabble Rouser, a creation inspired by the classic cocktail ‘The Trouble Maker’. Muir described his drink as finding harmony in the contrast between the two components, a bright strawberry lemon cocktail base, and a herbaceous cucumber matcha float.
“It brings the idea of specialty cocktail experiences to the low ABV front”.
Muir used MONIN Strawberry Puree in the base, and MONIN cucumber syrup along with MONIN Liquid Frappe concentrate in the float to create a delicious foam with a full body that holds up well against the base of the drink.
Muir said that by using MONIN products in his creation, it made it easy and consistent.
“In this cocktail, I would have had to express a ton of produce, and using MONIN means I don’t need to muddle the life out of the produce in front of a guest, or labour for hours creating syrups to capture seasonal flavours.”
The judges were also impressed with PJ Renaud’s Low Groni and Mangesh Shah’s Watermelon Gimlet, which came first and second runner-up, respectively. They both demonstrated high skill and creativity in bringing to life a low-ABV cocktail.
Muir will head to Malaysia in September to represent New Zealand in the Monin Cup Asia Pacific final. The three winners from that event will go on to compete in Paris later in the year.
“It has been a treat, and a really good declaration for our post-Covid industry that we’re still here, that the New Zealand hospitality industry is still dedicated to growing and prospering. The MONIN Cup was a wonderful reminder of the power of Kiwi ingenuity and how much we have to offer in this new world,” said Muir.
The MONIN Cup takes place in several stages, first nationally and then internationally. The first edition of the MONIN Cup took place in 2014 in over 57 countries. The aim of the MONIN Cup is to give young bartenders the opportunity to challenge themselves in a professional competition. The winner of each local competition then represents their country in the international final.
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