SIP Supernova Cocktail Grand Prix PH Winners I Photo courtesy of SIP Supernova Cocktail Grand Prix
The Philippines wrapped up its inaugural SIP Supernova Cocktail Grand Prix this February in Manila, celebrating the first three winners of this exciting competition. SIP Supernova is Pernod Ricard’s premier cocktail contest in Asia, designed to showcase the region’s vibrant cocktail culture and talent. The competition takes its name from SIP, which stands for “Share. Inspire. Pioneer.”— an online platform and a global community of hospitality professionals created by Pernod Ricard.
This April, country finalists are gearing up for the Grand Finals in Shanghai, China, where they will compete against bartenders from eight other countries: Dubai, Singapore, Indonesia, South Korea, Thailand, Philippines, Vietnam, China (including Macau and Hong Kong), the UK, and France.
The Philippine leg of the SIP Supernova Cocktail Grand Prix turned up the excitement with a dynamic two-part competition held on January 13 and February 10. A distinguished panel of judges, including Jade Lau, Brand Ambassador for specialty brands at Pernod Ricard Hong Kong and Macau; Kia Opeda, Brand Ambassador at Pernod Ricard Philippines; and Chanel Adams and Phiwphan (Nack) Wongsakorn from Bamboo Bar Bangkok, evaluated the competitors on the taste, creativity, balance, technique, and presentation of their creations.
Bartenders faced off in three exciting phases, showcasing their cocktail craft and flair. In Phase 1, they whipped up creative drinks using Martell VSOP Cognac as the base, selecting either passionfruit or apple to add a twist. Phase 2 turned up the adrenaline with a speed test where contestants tackled the classic Ramos Gin Fizz—a cocktail known for its complexity and precision. Finally, in Phase 3, participants unleashed their creativity by crafting a standout single-origin cocktail using an ingredient of their choice from the Pernod Ricard portfolio.
The winners of the Philippine competition include Dan Santos from the award-winning The Curator, who clinched First Place; Bin Alinor from the Japanese-inspired café and bar Raion in Second Place; and Bernard Glori from the Melbourne-inspired Southbank Café + Lounge, who impressed everyone with his skills to earn Third Place.
Dan from The Curator wrapped up the competition with his innovative cocktail, “Closing the Loop.” Inspired by Montgomery Collins, the original creator of the Monkey 47 handcrafted gin and a wing commander in the Royal British Air Force in the 1940s, Dan crafted this drink using fresh, in-season strawberries to highlight their flavors while complementing Monkey 47’s berry-forward profile, which includes notes of lingonberry and blackberry, along with hints of citrus.
“I made this drink with the idea that if Montgomery Collins were my guest, this is what I would serve him,” Dan explained. “The main theme is preservation and sustainability, using seasonal ingredients, easy to work with, and simple for other bartenders to recreate.” He named it “Closing the Loop” to emphasize the drink’s focus on sustainability and its ease of preparation, aiming to create a self-sustaining cocktail experience.
Meanwhile, Bin was inspired to merge his all-time favorite cocktail, the Negroni, with the crowd-pleasing Amaretto Sour. For his winning cocktail, G2D (Go to Drink), he created a highball, a classic bartender favorite known for sparking great conversations. For this drink, he used all parts of the passionfruit, which he had also used in the first challenge of the competition.
Embracing the philosophy that “less is more,” he crafted a highball that, despite its simplicity with just three ingredients, offers significant character in a tall glass. This cocktail delivers refreshing lightness, with effervescence and complexity coming from the spirit. By using Chivas Regal 12, he was able to showcase the depth and flavor of this exceptional whisky.
Bernard crafted the impressive cocktail “Tree of Life,” which features a blend of Banana Peels Confit, Jameson Triple Distilled, Banana Oleo Saccharum, Banana Heart Acid, Banana Blossom Oils, and Banana Leaf. This creation tells the story of a banana tree intertwined with the legacy of Jameson Irish whiskey.
According to Bernard, the trunk symbolizes fortitude, stability, and strength, while the heart embodies the love and passion behind each creation. The leaves and flowers represent growth, highlighting how Jameson continues to flourish and evolve. The peels serve as a cocoon from which a butterfly emerges, leading us to the fruit. Finally, the harvest signifies success and the rewards of hard work.
Dan and Amer, the First and Second Place winners, aren’t just claiming bragging rights—they’re the lucky duo representing the Philippines and jetting off to Shanghai this summer to compete in the grand finals. They’ll join representatives from various countries as they gear up for the finals in China, going head-to-head with other talented winners.
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