Share on Facebook Share on Twitter Share on Pinterest The Opihr Gin Global Cocktail Competition is currently on its sixth installment. The competition encourages mixologists to create a cocktail with a spirit of exploration and discovery. Entries should see cocktails using twists on classic recipes and to take consumers on a ‘journey of discovery’ by using at least one locally sourced ingredient. Opihr is the world’s favorite premium spiced gin imported in the Philippines by Apotheke Craft Spirits Co. It promises to take drinkers on a journey of discovery along the ancient spice route, from which it was inspired. A London Dry Gin infused with exotic hand-picked botanicals including Moroccan coriander seeds and Indian Tellicherry black pepper, OPIHR is a unique and flavorsome gin which truly evokes the intensity of the Orient. Opihr is the world’s favorite premium spiced gin “Inspired by the ancient spice route, the idea of this competition is to create a global network of bartenders among different countries and trade ideas and expertise, and, ultimately, empower each other to create the next generation of Opihr cocktails,” shares Simon Cote, managing director of Apotheke Crafts Spirits, distributor of Opihr in the Philippines.Last year’s global winner was Charley Carrington of Cottonmouth bar from UK. This year’s OPIHR Global Cocktail Competition, which will see regional finalists travel to a secret location along the ancient spice route for the grand final this September. Simon Cote, managing director of Apotheke Crafts Spirits, preps the local finalists The Philippine finals for the Opihr Gin Global Cocktail Competition concluded at The Peak, Grand Hyatt Manila last August 5. Fifteen hopeful candidates were chosen and eventually trimmed down to six representatives to compete on the local finals. Arnulfo Calvo Jr. (The Peninsula Manila), Jeremy ‘Auie’ Benisano (Raffles Makati), Josiah ‘Ji’ Agunat (Versus Barcade), Ralph Canonoy (New World Manila Bay), Karl Del Rosario (Sofitel), and Loreen Hernandez (Solaire Resorts) were pitted against each other for a slot in the Asia-Pacific regionals. The local judging panel consists of Agimat Foraging Bar’s Liquido Maestro Kalel Demetrio, Metro.Style Buzz and Bites Columnist, Cyrene De La Rosa, The Back Room’s Aldrin ‘Poch’ Ancheta (Two-Time Monkey Shoulder Ultimate Bartender Champion), Ricksha Streetside Tandoor’s Cyril Addison, and Buccaneers Bar’s Ulysse Jouanneaud. From left: Cyrene De La Rosa, Aldrin ‘Poch’ Ancheta, Cyril Addison, (not seen in photo) Kalel Demetrio, and Ulysse Jouanneaud The competition had talented bartenders and impressive serves, but Jeremy ‘Auie’ Benisano from Raffles Makati reigned supreme while Hernandez and Canonoy came in 1st and 2nd runner-up, respectively. Benisano impressed the judges with his confidence and eloquence, and his version of a Floradora Cocktail called Tit for Tat. Made with Opihr Gin, dragon fruit, ginger, raspberry puree, citrus, and elderflower syrup, this underrated drink transformed into a local masterpiece; resulting in a semi-sweet and spicy concoction. “My wife found the Floradora cocktail recipe, and I took that as inspiration,” Benisano shares. “I recreated it with a local ingredient by being resourceful despite the short amount of time and that’s the only thing I kept in mind,” he adds. “I feel so honored and blessed to be the 1st Opihr Champion in the Philippines. Working and using something that is unique and exotic was quite a tough decision to make. I have to make sure that my flavors are well balanced while keeping the essence of Opihr Oriental Spiced Gin,” shares Benisano. “My cocktail takes inspiration from the historical galleon trade in the Philippines during the time of the Spaniards. I researched the history of two of my local ingredients, the pink-fleshed dragon fruit from Ilocos Norte and ginger from Batangas. These products were originally imported during the galleon trade. Dragon fruit is from Mexico, an exotic cactus family, while ginger is one of the greatest spices we got from India,” he adds. Tit for Tat made with Opihr Gin, dragon fruit, ginger, raspberry puree, citrus, and elderflower syrup Jeremy ‘Auie’ Benisano from Raffles Makati Benisano flew to Hanoi, Vietnam on August 13 and will be competing on August 14 for the regional finals and vie for a spot in the global finals commencing in Venice, Italy in September. “There was plenty of creativity during the competition. I think that the Philippines has a shot in the finals,” Jouanneaud shared. “In the Philippines, there are plenty of flavors and spices that are very tropical that you cannot find anywhere else, so this is the uniqueness that we can bring to the table. It can definitely be a part of the global arena,” he adds. Josiah ‘Ji’ Agunat from Versus Barcade created Nostalgia with Opihr Gin, green and ripe mango juice, and sesame seeds as garnish. Karl Del Rosario from Sofitel paid homage to his roots through Singkaban cocktail using Opihr Gin, pineapple juice, macapuno syrup, and cherry blossom syrup. This cocktail highlights the famous macapuno of Bulacan through a sweet, floral drink. The only rose among the thorns, Loreen Hernandez of Solaire Resorts, gave an Opihr twist to the classic piña colada and impressed the judges by pairing it with homemade panna cotta. This coconut-centric cocktail made use of gin instead of the typical rum, giving more highlights to its botanicals. Ralph Canonoy of New World Manila Bay also created a piña colada twist called TeaPache Colada. He used Opihr Gin, Malibu Liqueur, and fermented tea. Arnulfo Calvo Jr. from The Peninsula Manila made a cocktail called Minorca using Opihr Gin, santol puree, lime juice, and Aperol For more news and update about the competition, follow Apotheke Craft and Spirits on Facebook and Instagram or @OPIHRGin on Instagram with the hashtag #OPIHRWorld.