Meet the Singapore contenders strutting their best sustainable techniques at the Flor De Caña Sustainable Cocktail Challenge 2023.
Are you game for a splash of sustainability in your cocktail? Well, so is Flor De Caña, the rum brand that’s shaking things up with the return of its annual Sustainable Cocktail Challenge 2023. This isn’t your typical bartending showdown. Bars and restaurants from around the globe – including over 200 establishments in Southeast Asia and more than 10 bars in Singapore – challenge their skills by whipping up ingenious sustainable Flor De Caña 12 cocktails using creative techniques and upcycling ingredients. Part of the criteria during the campaign was to showcase their creations on the menu from 1 to 31 July 2023.
Flor De Caña’s Sustainable Cocktail Challenge 2023
After a virtual judging round, the top 10 Singapore finalists will throw down their mixology magic on 28 August at The Bar @ 15 Stamford. But that’s just the beginning – our local champ will strut their stuff in the APAC regional finals in Vietnam (30 October to 2 November 2023). And if they’ve got the gusto, it’s off to Nicaragua for the global finals in 2024. The big prize? Not just bragging rights, but Flor De Caña World’s Most Sustainable Bartender title and a sweet prize of US$10,000.
Meet the 10 bartenders raising the bar with sustainable concoctions
After a whole month of sippin’, the crème de la crème has emerged – our top 10 finalists. From seasoned champs to fresh faces, it was a mixology showdown.
Back in the game is last year’s local champ, Jez Carreon from Employees Only. He brings the heat with My Redemption – closed-loop concoction made with homemade cherry wine, coffee tincture, and a splash of infused Cascara tea vermouth. We’re also thrilled to see Joe Ngui from Gibson make the list. He draws inspiration from his Sarawak roots, taking a page out of Malaysia’s mighty hornbill. Figs, tonic, and leftover lemon juice are turned into a magical cordial. The mix is then combined with homemade red wine that’s reduced with mango seeds and skin.
Shayla Lee’s creation, Sunrise Hereafter from Night Hawk, is a toast to fresh starts. Mango takes centre stage in this vibrant blend, teaming up with the bold kick of green pepper infusion. The 20-year-old works her magic with every part of the mango, from sous vide mango seeds soaking up a chilli tincture to a delightful mango chip and chutney garnish.
Zachary Ibrahim from Kafe Utu brings a spirited twist to tradition with Ubuntu’s Harvest, reminiscent of a spiced Old Fashioned. The star is the surplus plantain, infused with aromatic cinnamon and coffee bean via the cold brew technique. It’s served in a unique cube-shaped glass crafted from upcycled materials, and paired with coasters ingeniously repurposed from extra fabric.
Other contenders include Last Word’s Rise and Shine by Lam Ho Yung, Manhattan’s Peel Brand New conceptualised by Kelvin Saquilayan, and Gibson’s second entry Summer’s Peak by Chloe Reina Cheong. Plus, Smoke & Mirrors’ Wong Wee Siong’s unique take on a roti cana, Cultivate the Roots – a Sugarhall entry from Dawson Lim, and Writers Bar’s Solace, created by Nicholas Alexander.
Singapore continues to amaze us with its vibrant mixology wizards
While the Singapore finals on August 28th at The Bar @ 15 Stamford isn’t open to the public, we’re excited to discover who will rise as the victor and bring Singapore’s name to the forefront in the global finals. If you’re curious to experience these talented bartenders and their innovative creations outside of this series, consider paying a visit to their respective bars – you might just find a new favourite drink!
Flor De Cana’s Sustainable Cocktail Challenge 2023, discover the top 10 Singapore finalists at their respective bars
