Patron Perfectionists Cocktail Competition State Finals
The Patrón Perfectionists global cocktail competition brings together the best bartenders from around the world in pursuit of the perfect liquid expression that showcases the international flavours and ingredients that influence Mexico and its people.
With each global region having their own competition, with bartenders from around the country submitting their Patrón Tequila inspired cocktails. The most intriguing of these were selected to continue into the later rounds of heats and state finals, then national finals for the winners from these. The national winners from each region will receive the trip of a lifetime to Hacienda Patrón in Jalisco, the premier tequila producing region of Mexico, to compete in the global grand final.
Hacienda Patrón includes distillery buildings, a liquors facility, environmental areas, gardens, and a soon-to-open 20-room guesthouse. What makes the Hacienda so special is the care and attention taken to still produce their amazing spirits in the same small batch process that Francisco Alcaraz perfected many years ago and meticulous environment preservation measures.
Hacienda Patrón symbolizes everything that makes our tequila the finest in the world. Every detail at our Hacienda and every step we take to help the community and environment there embodies the quality and care that goes into producing Patrón tequila.
- Edward M. Brown, CEO of The Patrón Spirits Company
From hand-harvesting the highest-quality 100 percent Weber Blue Agave, to the traditional, time-honoured distillation process and individual labelling, numbering, and inspection of each bottle, Patrón Tequila is crafted with meticulous precision and care.
The Queensland final for the 2017 Patrón Perfectionists competition was held on a beautiful Spring evening in the blissful surrounds of the Elixir Rooftop Bar. Nestled in the heart of the valley each competitor presented their drink and inspiration that helped them create it while mixing an example of it for both presentation and the judging panel to critique and score out of 50 with consideration for appearance, originality, and use of the spirit, service & hosting and, of course, flavour. Patrón generously provided a number of speciality cocktails available on the night for all in attendance as well as a delicious selection of canapés.
Nicole Reid, Chrisanthi Demos, Sholto McNeilage & Glenn Morgan
The panel was made up of Nicole Reid, National Training Coordinator at SouthTrade International, Glenn Morgan, Managing Director at Barport, Chrisanthi Demos, Managing Editor The Weekend Edition and myself.
Joseph Chisholm of Seymore’s Cocktails & Oysters and Giovanni Moschen from Caffé e Cucina.
As you would expect from a state final each of the entrants were stunning, with immense amounts of personality, careful consideration, technical finesse and flavour shining through. At the end of the day, however, there were only two spots available in the national final, which were filled with Joseph Chisholm of Seymore’s Cocktails & Oysters and Giovanni Moschen from Caffé e Cucina. Deliberation between the judges was difficult with the contenders producing such closely matched entries. With the level of talent on display from all the competitors, I feel that whoever is awarded the national finalist and is privileged to represent Australia at the global final will do so amazingly.
The national competition finals will be held in Melbourne on the 14th of October.
Alex Archibald
Seamstress VIC
El Rey Hornet, an intriguing combination of Patrón Reposado with banana and avocado puree, Chervil infused dry vermouth and earthy notes coming from green coffee bean infused agave.
Joseph Chisholm
Seymore’s Cocktails & Oysters
A base of Patrón Silver made up this twist on a Tequila Sour, The Humble Bee. Mead contributed to the sweetness with a peach aperitif, Rinquinquin, which was steeped with toasted oats to provide a great depth of flavour. Egg whites provided the Sour structure with lime juice balancing out the cocktail.
Nathanael Gonelli
Blackbird QLD
A twist on a classic Venetian cocktail this Seafoam Sgroppino was based with Patrón Silver shaken with lime sorbet, Violette and Maraschino liqueurs, topped with a 2008 Moët & Chandon.
Joshua O’Brien
The Bowery QLD
Shepherd's Delight was designed to celebrate the Aussie lamb family dinner with muddled cucumber, Patrón Silver, Maraschino Liqueur, native Pepper Berry infused Aperol, green Chartreuse, lime juice and honey bitters with a dehydrated lime wheel and fired rosemary twig garnish.
Giovanni Moschen
Caffé e Cucina VIC
The Calabaza en Tacha a candied pumpkin dish typically served on the Day of the Dead was presented with a cocktail based on Patrón Reposado stirred over ice with a spiced pumpkin shrub (acidulated beverage), coffee bean infused Vermouth Del Professore Classico, Amaro Montenegro, chocolate bitters and garnished with lime peel.
Jack Stacey
The Gresham QLD
La Reina a shaken concoction of big bold flavours based on Patrón Silver with citric acid and salt pineapple brine, Reposado Falernum, Hibiscus syrup with a dehydrated Hibiscus and Vanilla bean dust.
