He will compete in the European final in November for a chance to win a trip to Japan to visit Nikka’s Miyagikyo and Yoichi distilleries.
The Perfect Serve competition focuses on “omakase”, the concept of entrusting the bartender to choose a drink based on the individual customer and the moment.
His cocktail, 3 Million Dollars, mixed Nikka Pure Malt Black, Campari, Cynar and absinthe.
The competition was held as part of a master class for top bartenders on bar room body language, presented by Nikka brand ambassador Stanislav Vardna at the Nikka pop-up bar at Smiths of Smithfield in London.
It also took them through the range including Nikka from the Barrel, Pure Malt Black, Nikka Coffey Grain, the Miyagikyo 12 Year Old, the Yoichi 10 Year Old and the Taketsuru 17 Year Old.
The other bartenders taking part were Enrico Gaddoni from Mizuwari, Debora Cicero from Montgomery Place, Tiziano Tasso from Smiths of Smithfield, Leon Dalloway from Cold Bar and Nick Caputo from Opium, all from London, and Michael Braun from Bibi’s in Leeds, Rob Wilkie from Blythswood Hotel in Glasgow and Terri Brotherston from The Last Word Saloon in Edinburgh.
The judges were Nick Ridley from Cask Strength, Sayumi Oyama from Nikka Whisky, Ben Clark from the Megaro Bar in Kings Cross and Stanislav Vadrna.
3 Million Dollars by Luca Missaglia
40ml Pure Malt Black
A few dashes of absinthe
Maraschino cherry garnish