Her cocktail was made of ice-cream, sugar, tequila, lemons, egg yellow, vinegar and egg whites. There is also a baking method of about 45 minutes so it comes out as fog. PICTURE: Sibusiso Ndlovu
This week the regional finals of the World Class Bartender took place in Cape Town, Joburg and Durban. The winners of each region will then take part in a showdown that will see the winner represent South Africa at the World Class finals in Berlin, Germany. 

We attended the World Class Regional finals for Durban and Port Elizabeth which was held at 031 Distillery located at Durban’s Station Drive and from what I saw, the bartenders were well prepared and their presentations were very good. 

There were two presentations which I really liked, one by Sibongile Majola from The Grill Jichana in Durban and Tongai Matsikire from Asada restaurant in Port Elizabeth. 

Majola created a nameless cocktail. Her cocktail was made of ice-cream, sugar, tequila, lemons, egg yellow, vinegar and egg whites. There is also a baking method of about 45 minutes so it comes out as fog. 

“I wanted to produce an edible cocktail. I just wanted to make a cocktail that people can enjoy without sipping on a straw. I think this is where the cocktail world is going in the near future”, she said. 

If you are a foodie and not into drinks that much, this is the cocktail you can indulge on. 
Don Julio infused with dry chilli, blackberry, fruit lagoon pina colada, Cointreau, splash of soda and two dashes of spice bitters. PICTURE: Sibusiso Ndlovu

Matsikire made The African Egg cocktail which at the end  of the presentation, represented an image of an ostrich. 
He said he is going to dwell on the aspect of animals specifically the ostrich because Africa is its native land and its uniqueness motivated him to make this cocktail. 

“The drink is pretty strong and guarantees success at every party since it aids endurance with a touch of vitamins and almost of a medicine than a cocktail. Chilli opens up all your veins while the blackberry cleanses the body. It is especially good in winter”, said Matsikire. 
The cocktails is made of Don Julio infused with dry chilli, blackberry, fruit lagoon pina colada, Cointreau, splash of soda and two dashes of spice bitters. 
It was my first time having a chilli cocktail and I must say I really enjoyed it. 

Bartenders are upping their ante when it comes to cocktail creativity. From the spirits and flavours they use to create cocktails, has changed. A lot of effort, practice and love goes into making great cocktails that will differentiate mixologists from each other.