Matteo Vanzi wins the BOMBAY SAPPHIRE® competition


Matteo Vanzi

The Italian Matteo Vanzi is the winner of the BOMBAY SAPPHIRE® World’s Most Imaginative Bartender competition…

Matteo Vanzi Finalists-c  Matteo Vanzi cocktail

Matteo Vanzi took home the top honors at the global final in Tuscany, Italy, which saw him compete against professional bartenders from around the world for the accolade and a prestigious prize. The world’s fastest-growing gin brand by volume and value challenged the competitors to create a cocktail inspired by Tuscany, the home of the juniper berries, which lies at the heart of Bombay Sapphire gin. The bartenders took part in a four-day event, in and around the historical city of Florence where they experienced the region. The winner, Matteo Vanzi of Italy was chosen from 11 finalists from around the world. In addition to being crowned the Bombay Sapphire World’s Most Imaginative Bartender 2013 for his cocktail, he received the competition’s coveted trophy; has been invited to be judge at next year’s competition and will also become latest addition to the Bombay Sapphire Cocktail Hall of Fame – partaking in various duties, including attending the opening of the Bombay Sapphire Distillery at Laverstoke Mill in Hampshire, England, later this year. Furthermore Matteo Vanzi will have the unique opportunity to work with Virgin Atlantic to create their new signature cocktail, which will feature as part of the airline’s Clubhouse2 menu, giving consumers worldwide a taste of their imagination.
The Pastorini (Perfect Lady) – Matteo Vanzi’s Winning Cocktail Recipe
50ml Bombay Sapphire gin
10ml St Germain infused jasmine green tea and pink grapefruit peel
15ml Martini Bianco
20ml White Balsamic Vinegar with verbena and camomille


Homemade shrub
1tsp juniper berry meringue
Overall method
Combine all ingredients in a cocktail shaker
Shake,fine strain and serve in metal picnic mugs


Homemade shrub
1 cup caster sugar
1 cup white balsamic vinegar


Method for homemade shrub
Heat vinegar and allow sugar to dissolve and then filter


375ml St Germain
3 tbs Jasmine green tea
Peel of one pink grapefruit


To make the infusion
In a Vienna coffee machine lightly infuse the green tea and pink grapefruit peel with the St Germain


Juniper Berry meringue         
125g egg white
125g caster sugar
5 whole fine grounded juniper berries


Method for meringue
Whisk to meringue

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