Diplomático finds winning bartender in 2017 World Tournament

Charlotte Halsius

Charlotte Halzius from Stockholm bar Tak has been declared champion of the Diplomático World Tournament held in London.

Representing Sweden, she beat 12 other competitors with her Blood, Tears and Gold cocktail, a stylish and delicious blend of Diplomático Mantuano rum, Amer Picon, cherry syrup and gold tincture.

The final was held at the Beaufort Bar at The Savoy in London after more than 1,200 bartenders applied from 40 countries worldwide, including the UK.

Charlotte (pictured), who has also worked at Tweed and Ling Long in Stockholm, has not only won the title of world champion but also $10,000 – nearly £8,000 – in prize money.

Second place and the $5,000 prize money were awarded to Cameron Pirret, representing Australia with his Delight of Discovery cocktail. Hisatsugu Saito from Japan took third place and prize money of $2,500 with his cocktail, Noble Diplomat. See below for recipes.

The contestants went through multiple rounds, judged by a panel of industry professionals on technique, presentation, garnish and organoleptic subjects such as taste, texture, aroma and balance.

The panel comprised legendary bartender Peter Dorelli, Jillian Vose, bar manager and beverage director of The Dead Rabbit Grocery & Grog bar in New York City, Declan McGurk, the bar manager of the American Bar at The Savoy, and Sai Hamsala from New Zealand, winner of the 2015 Diplomático World Tournament and global brand ambassador for Diplomático.

Charlotte said: “It has been such an amazing experience and I still can’t believe what’s happened. I’m so grateful for being part of the whole tournament, to have met so many inspiring people from around the world who share the same passion. I’m so humbled and it still hasn’t sunk in.”

Blood, Tears & Gold by Charlotte Halzius
50ml Diplomático Mantuano
20ml Amer Picon
10ml Cherry syrup
2 dashes Gold tincture
Garnish: Maraschino cherry and lemon zest.
Awaiting method

Delight of Discovery by Cameron Pirret
50ml Diplomático Mantuano
20ml Pineau des Charentes
7.5ml Orange blossom sugar
2.4ml Coffee-infused Campari
Garnish: coconut and bees wax rimmed glass
Awaiting method

Noble Diplomat by Hisatsugu Saito
30ml Diplomático Mantuano
20ml Sweet vermouth
20ml Orange juice
10ml Allspice syrup
2 dashes Cinnamon tincture
2 dashes of Angostura bitters
Garnish: cinnamon stick and orange zest.
Awaiting method

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