ROHAN MASSIE IN ACTION DURING THE WORLD CLASS AUSTRLAIA FINALS. PICS: DANI BRAUDE AND TOM YAU
The title of Diageo World Class Australian Bartender of the Year might have just alluded Rohan Massie for a second year running, but Rude Boy’s master mixologist has firmly entrenched himself as one of the premier cocktail slingers in the country “ M ixed feelings” is how Rohan Massie describes this years’ experience at the Diageo World Class Australia finals in Sydney. After making the top six of the competition last year – and winning one of three rounds in the decider – Massie entered the 2024 finals equipped with knowledge of exactly what is required to be crowned the best bartender in Australia. That experience shone through as he again took home one of the challenges, but ultimately it wasn’t quite enough as just a handful of points separated local hope Jake Down from Newtown’s Pleasure Club from the rest of the pack. The bar talents, which contained three competitors from Sydney, two from Perth and Massie, completed three challenges over the day-long final. Round one was the Malt Maximalism Challenge, which saw the finalists reimagine traditional whisky serves, while the
Paint the Town Ruby Challenge revolved around using Johnnie Walker Black Ruby. The Check On! Challenge – the one Massie topped – was the final round and required the bartenders to create six classic cocktails in six minutes using Diageo’s Reserve portfolio. “It’s mixed feelings, obviously it would have been nice to bring home those chocolates. It is probably a little bit more heartbreaking this time because I think I had more expectations on myself this year because I had been close last year,” Massie says. “I felt I knew a little bit more about what I was doing this year and had a little bit more confidence, and to come within points of winning is a little bit heartbreaking. “But at the same time, as I’m sure I said last year, one of the best bits about the competition is sitting in the greenroom with five other people that share the same passion as you and you go through it as a group. The nerves for the first round, getting everything ready, the nervousness of getting everything out of your bag and making sure it’s not broken or if something does break, everybody’s got your back. That element of camaraderie and friendship, that doesn’t go away. That is something that we’re now still working on, like
9 Tasmanian Hospitality Review June/July Edition
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