It is holding an event on Sunday (January 12) featuring his winning cocktail, Favourite Frost, which is inspired by the breed name of his family pet, Pad, who died in 2012.
The drink is a crisp, razor-sharp riff on the Snow White cocktail by David A Embury, combining Bacardi rum, pineapple-infused Kamm & Sons ginseng spirit, Martini Bianco vermouth, lime, sugar and egg white.
The cocktail is also available at Callooh Callay until the end of January. Sam, who was previously at Babington House in Somerset, now works at Callooh Callay, which is in Rivington Street, Shoreditch.
For the party on Sunday, Sam is also creating a Bacardi menu, with £6 cocktails and £5 Bacardi Boilermakers. It is open to bartenders and consumers. Email firstname.lastname@example.org for more details.
Sam was named one of the three “most promising” bartenders at the Bacardi Legacy competition in February last year, alongside Tom Walker of the American Bar at The Savoy in London and Nelson Bernardes, previously at Good Godfrey’s at The Waldorf Hilton in London but now bar manager at Long Bar at the Waldorf-Astoria At the Bund in Shanghai.
The three “most promising” finalists are given 12 months to market their cocktails before an ultimate winner is named at this year’s final.
Favourite Frost by Sam Kershaw
50ml Bacardi Superior
25ml Pineapple-infused Kamm & Sons ginseng spirit
15ml Martini Bianco
15ml Fresh lime juice
2 Japanese barspoons of caster sugar
2 dashes of The Bitter Truth Grapefruit Bitters
Small egg white
Dry shake, shake with ice and strain into a “dainty” coupe. Add grapefruit zest and discard.
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