Tom McHugh from Hazel Restaurant, Melbourne, has won the Australian leg of Flor de Caña’s second ever Sustainable Cocktail Challenge.
Tom commented on his victory, highlighting the importance of sustainability not just to the hospitality industry, but to all sectors of the economy.
“Now more than ever, our community should be reducing waste and integrating greener techniques wherever possible,” Tom said.
“No matter the job or sector, there are so many ways to ramp up sustainability, and the Flor de Caña challenge highlights how easy and fun it is to do so. May the best bartender win at regionals!”
Tom’s winning entry, Flor de Café is a twist on the classic Irish Coffee. The drink begins with Flor de Caña’s 12 Year Old rum, to which Tom’s house-made miso is added.
This miso is created using sourdough leftover from service, with koji fungus added to ferment the bread. Sugar from the local area is used to produce a miso caramel, providing umami depth and sweetness to the drink.
Melbourne coffee forms the body of the cocktail, while a buttermilk and white cacao foam is added – providing the traditional creamy cap of the Irish Coffee. The buttermilk is a by-product the cream and butter produced by the Hazel kitchen team, while the cacao is sourced by a farm found on a bird sanctuary that supports sustainability and reforestation.
The national finals were held on 12 September at Daintree at the Keel, in the Rocks. Daintree Sydney at The Keel is a charity bar, operating with a sustainable ecological, social and economic footprint. Half of the bar’s sales go towards reforestation project HalfCut.
Tom will now go onto the regional finals for Asia-Pacific, held in Thailand on 27 October, where he’ll compete alongside other national champions from the region.
The winner from this final will then go to the ‘global finale’ in February 2023, with a chance to win USD$10,000 and the title of ‘World’s Most Sustainable Bartender’.
This award forms Flor de Caña’s wider commitment to sustainability – with the brand now accredited carbon neutral. The rum is distilled with 100 per cent renewed energy, and carbon emissions created through the fermentation process are captured and recycled.
For Tom, this is the latest achievement in a career that has lasted six years, beginning as a barback in Melbourne’s Gin Palace, before rising to become Bar Manager at Hazel.
