He was one of eight bartenders who took part in yesterday’s UK final where they were challenged to present an original cocktail based on a book of their choice.
The drink had to be made with at least two spirits from the portfolio of The Poshmakers: Ish Gin, Ish Limed, AKA Vodka and Virgin Gorda rum.
David’s cocktail, called Does A Bear Drink Rum in Peru (Of Course He Does), used Virgin Gorda that had been flash-infused with hot buttered sourdough toast, mixed with lemon juice, camomile and vanilla bitters made with AKA Vodka, and orange marmalade created using Ish Gin and Ish Limed.
Topped with soda and crushed ice, the cocktail was served with a garnish of tiny marmalade sandwiches in two glasses tucked inside a pair of small red Wellington boots – Paddington’s signature footwear (pictured).
David, who has worked in bartending in and around London for 18 years, runs bar events company Organic Spirit based in London and Kent.
The prize is a stay in Madrid including a visit to Bristol Bar which is owned by Ellie Baker and Fran Ameijeiras who formed drinks company The Poshmakers.
It also includes a chance for the winner to have a written piece published in Bar magazine and on Barmagazine.co.uk covering their trip and experience at the competition.
The final was held at Salvatore’s at Playboy Club in Mayfair, London, run by distributor 10 Degrees C with mixologist and bar owner Jimi Pearce.
The judges were Ellie Baker, Louise Corbin of Barchick, and Mark Ludmon, editor of Bar magazine, who were faced with a very high standard of cocktails and creativity across the board.
The other finalists, who won regional heats in Edinburgh, Manchester and London, were Thomas Arnold of the Doubletree by Hilton hotel Cambridge, Neil Donachie of Popolo in Newcastle upon Tyne, Mark Lowe of Tigerlily in Edinburgh, Tom McAvoy of the Lowry Hotel in Manchester, Paul Murphy of Artichoke in Chester, Suzie Wong of Cuckoo in Prestwich, north Manchester, and double act Pietro Rizzo and Michele Reina of Looking Glass Cocktail Club in east London.
Does A Bear Drink Rum in Peru (Of Course He Does) by David Hamilton Boyd
50ml Virgin Gorda rum flash-infused with hot buttered sourdough toast
25ml Lemon juice
3 barspoons of orange marmalade made with Ish Gin and Ish Limed
4ml Homemade camomile and vanilla bitters made with AKA Vodka
Shake the first four ingredients with ice and strain into a glass slotted into a small red Wellington boot. Top with a little soda and stir gently. Add crushed ice on top and a garnish of tiny marmalade sandwiches.