Wen Wang of Bar Sumi in Sydney has taken out the 2024 Nikka Perfect Serve Competition after impressing judges with his immaculate serve, ability to perform under pressure and, of course, his Taketsuru Highball cocktail.
As well as a bartender’s mixology and cocktail-making skills the 2024 Nikka Perfect Serve competition, which is run by prestigious Japanese whisky and spirits producer Nikka, also focuses on perfect service and attention to detail.
This year’s competition, which was held at George Curtis’ Before + After Bar in Brisbane’s CBD, saw the judges play the role of bar guests, while contestants ran a 15-minute guest shift during which they catered to the versatile scenarios the judges played out.
This year marks Nikka’s 90th anniversary, and as such contestants were asked to create a cocktail they would serve to Nikka’s founders, Masataka and Rita Taketsuru.
Wen said: “What I love about this competition is the unpredictability; you never know what scenario you’ll be faced with. It’s more than just the drinks you serve—it’s about you and the people in front of you. For bartenders, the people are the most important thing.”
Nikka Brand Ambassador Marcus Parmenter said the 2024 Nikka Perfect Serve was more than who could make the best cocktail.
“Being a bartender is about so much more than simply shaking the best cocktail, it’s about finding the right cocktail for each person at each moment. When you receive that drink, you can taste the effort that has gone into it,” he said.
“Nikka Perfect Serve hones in on that moment and challenges the bartender to find it not just in the competition, but through the rest of their careers. We’re proud to have wealth of talent in the Australian bartending community that constantly bring those amazing moments to life.”
Reuben Beasley-Palmer, the 2023 Nikka Perfect Serve winner, joined this year’s expert judging panel, which also included two-time Australian Bartender of the Year, Millie Tang, and award-winning hospitality expert, Bonnie Shearston.
“We were thoroughly impressed with his ability to navigate the challenges of his scenario while still delivering exemplary service,” Reuben said. “Wen’s technique was flawless, crafting the most exceptional cocktails of the day. We’re excited to see him build on this experience at the regional competition and take it to the next level when he represents Australia at the global finals in Paris later this year.”
Wen will go to Paris in December to represent Australia against 14 other countries, with the winner and runner-up of the global competition invited to Japan to experience the Nikka distilleries and the Tokyo bar scene.
Taketsuru Highball
Ingredients:
- 45ml Nikka Taketsuru Pure Malt Whisky
- 90ml Premium Soda Water
- Juice of a lemon wedge
- A bar spoon of Perilla Liqueur
- Three drops of Hinoki bitter
Directions:
- Serve with large ice cubes in a chilled highball glass
- Garnish with a twist of lemon peel and a shiso leaf
. .
