Giacomo Franceschi of Merivale Charlie Parker’s won the Cocktail Cup with his outstanding recipe named Deep Sea.

60mL Manly Spirit Gin. 20mL single Vineyard Thomas Hunter Valley Semillon infused with
sea asparagus; 6 dashes of homemade lemon tincture; 3 dashes homemade sea celery cordial;
Moss infused with vodka then distilled and sprayed around the cocktail glass. Garnished with
one almond dropped into the cocktail.

The judges handpicked by Chairman Mikey Enright were Jason Crawley, Andy Penny and
Harriet Leigh. Enright commented: “What a great line up of judges, many
years of experience and it was a really tough call for them. The cocktails have
been next level. Congratulations to all involved”.