Emma Crisp of Si Paradiso amd El Grotto in WA has won the Australian leg of the elit Martini Masters 2022.
Emma Crisp, Winner of elit Martini Masters – Photo Credit Bill Chen
Ten Australian finalists battled it out for the Australian title of elit Martini Masters on Sunday 4th September 2022 at The Roosevelt in Potts Point during Sydney Bar Week. They presented their Martini creation in front of a live panel of judges comprised of David Spanton (Australian Bartender), Chau Tran (Burrow Bar) and Cara Devine (Behind the Bar).
The theme for the elit Martini Masters 2022 competition was sustainability and bartenders were tasked with making the perfect, sustainable elit Martini serve while showcasing the Five T’s – Trend, Technique, Taste, Temperature and Tall Tale.
The Top 10 finalists for the elit Martini Masters 2022 were:
- Charlotte Belvisotti – Restaurant Leo, NSW
- Charvin Liesthedi – Banco Manly, NSW
- Greg Hookey – Ends and Means, VIC
- Nick Selvadurai – Esplanade Hotel, VIC
- Kate Barlett – Cobbler, QLD
- Andie Bulley – Savile Row, QLD
- Brennen Eaton – The Gresham, QLD
- Emma Crisp – Si Paradiso & El Grotto, WA
- Pippa Canavan – Mechanics Institute, WA
- Michael Keogh – Memphis Slim’s, SA
The Australian winner was Emma Crisp from WA. She will now compete against other winners from around the world in the global final of the elit Martini Masters taking place in Greece at the Athens Bar Show from 7th to 8th November 2022. The global winner will be crowned The elit Martini Master of the Year 2022 and will win an around the world trip visiting 3 Formula E events during the next racing season, presenting their winning drinks at the track.
Below is the winning cocktail:
The Seafarer Cocktail
Recipe by Emma Crisp
Ingredients
(80ml Batch)
- 37.5ml Stolichnaya elit
- 7.5ml Adelaide Hills Dry Vermouth
- 10ml Clarified Kombu & Coastal Honey Brine
- 25ml Filtered Water
Glass: Nick + Nora
Garnish: Acidified Mead ‘Sea-Air’ Foam, side of Caper Berries
Method
Pour batch into Nick + Nora from freezer set at -4. Using a tablespoon, scoop the foam delicately on top of the cocktail. Continue until there is a soft peak, just above the rim of the glass.
