Sydney bartender Wen Wang has been crowned winner at the Australian instalment of the Nikka Perfect Serve held at Brisbane’s Before + After bar on Tuesday. Wang, who bartends at Sydney’s Bar Sumi, outperformed nine of Australia’s leading bartenders in the all-rounder bartending competition, winning across judging categories such as mixology skills, service and attention to detail.
“We were thoroughly impressed with his ability to navigate the challenges of his scenario while still delivering exemplary service,” said judge and 2023 winner Reuben Beasley-Palmer.
“Wen’s technique was flawless, crafting the most exceptional cocktails of the day.”
The 2024 Nikka Perfect Serve competition coincides with the Japanese whisky producer’s 90th anniversary. To commemorate this milestone, contestants were asked to create a cocktail they would serve to Nikka’s original founders: “If Masataka and Rita visit your bar to celebrate Nikka’s 90th anniversary, what would you serve and why? Please create a 90th Anniversary cocktail that speaks to the duality of Nikka,” read the instructions.
The recipe for Wen Wang’s winning Taketsuru Highball cocktail can be viewed below.
“What I love about this competition is the unpredictability; you never know what scenario you’ll be faced with,” said Wang following his win.
“It’s more than just the drinks you serve—it’s about you and the people in front of you. For bartenders, the people are the most important thing.”
Marcus Parmenter, Brand Ambassador for Nikka, echoed a similar sentiment.
“Being a bartender is about so much more than simply shaking the best cocktail, it’s about finding the right cocktail for each person at each moment,” he said.
“Nikka Perfect Serve hones in on that moment and challenges the bartender to find it not just in the competition, but through the rest of their careers. We’re proud to have wealth of talent in the Australian bartending community that constantly bring those amazing moments to life.”
This December, Wen Wang will represent Australia at the global Nikka Perfect Serve Final in Paris.
“We’re excited to see him build on this experience at the regional competition and take it to the next level when he represents Australia at the global finals in Paris later this year,” said Beasley-Palmer.
Taketsuru Highball cocktail recipe:
- 45ml Nikka Taketsuru Pure Malt Whisky
- 90ml Premium Soda Water
- Juice of a lemon wedge
- A bar spoon of Perilla Liqueur
- 3 drops of Hinoki bitter
Serve with large ice cubes in a chilled highball glass. Garnish with a twist of lemon peel and a shiso leaf.
