Cocktail coup for Australia’s best bartender

Australia’s best bartenders were put to the test last night, with a cocktail flavour bomb including whisky, Japanese apple jam and lavender bitters clinching the victory for Sydney man, Takashi Matsumoto.

Takashi, from Sydney bar Dean & Nancy on 22, starred in the prestigious Nikka Perfect Serve 2025, which saw three judges play the role of bar guests while 10 contestants were each tasked with creating the perfect cocktail for the occasion.

This year’s theme was Bridging Time and Taste. Contestants were encouraged to create a drink that connects the timeless tradition and modern innovation of Nikka Whisky, which has been making whisky since 1934, drawing inspiration from their own backgrounds.

Participants could use any Nikka spirit – whisky, gin, or vodka – to bring their vision to life, preparing three cocktails: two omakase drinks improvised for judges playing different guest roles, and their signature Bridging Time and Taste cocktail. Judges scored contestants on hospitality, communication, bartending skills, product knowledge and creativity, as well as the choice and taste of the cocktails.

Nikka Brand Ambassador Marcus Parmenter said the competition is more than who can make the best cocktail.

“The best bartenders combine their skill with impeccable service, the ability to think on their feet and manage a range of personalities,” he said.

“The best cocktails are those that are perfectly blended, with exciting flavours playing off each other. Every ingredient has a purpose, and knowing how to get that balance just right is something that takes time, patience and a lot of practice.

“We like to push bartenders beyond the norm in this competition – to see what they can invent in the moment. We have a huge pool of bartending talent in Australia, and Melbourne has such a vibrant cocktail scene, so it was only fitting we staged the event here.”

This year’s event was hosted at new Melbourne bar Backspace, which specialises in intricate and perfectly blended cocktails.

Owner Ben Cester says cocktail bartenders can elevate a drink to become an experience.

“Cocktail bartenders are part artist, part scientist. While regular bartenders might focus on speed and service, a cocktail specialist brings deep knowledge of flavour profiles, balance and technique,” he said.

Winner, Takashi Matsumoto said since he started bartending, he wanted to make a cocktail which represented his hometown of Yoichi in Japan, and this competition presented the perfect opportunity to do that.

His cocktail Northern Legacy is a tribute to the journey of Nikka Whisky founder Masataka Taketsuru, who studied whisky-making in Scotland and later returned to Yoichi, which he chose for its climate, water, and natural surroundings, all reminiscent of Scotland.

Takashi’s cocktail used Nikka Yoichi whisky, homemade Yoichi wine and heather cordial, and apple jam.

“This is actually a simple cocktail, once you have the ingredients – and you can use similar tastes at home. This is my take on a whisky sour,” he said.

“The important thing is all the ingredients help each other, and while you can taste each ingredient separately, they should also blend together as one flavour. That’s what I wanted people to taste when they tried this.”

Takashi will now represent Australia in the Nikka Perfect Serve Global Finals against 14 other regional finalists, with the winner and runner-up of the global competition invited to Japan to experience the Nikka distilleries and the Tokyo bar scene.

Replicate Takashi Matsumoto’s winning cocktail Northern Legacy at home with this recipe:

Northern Legacy

Recipe

• 50ml Yoichi Whisky
• 30ml Yoichi Wine & Heather Cordial
• 2 tsp Yoichi Apple Jam
• 15ml Fresh Lemon Juice
• 20ml Egg White

Garnish

• Nikka “N” Logo Stencil with Lavender Bitters (sprayed on top)

Glass

• Apple-shaped cocktail glass

Method

• Add all ingredients to a Boston shaker.
• Blend first, then shake with ice.
• Double strain into the glass.

About Nikka Whisky:

Nikka Whisky was founded in 1934 by Masataka Taketsuru.

Taketsuru's journey to Scotland to study the art of whisky-making influenced Nikka's establishment and approach. Embracing both pot still and column still methods, Nikka crafts a diverse range of distinct and balanced whiskies.

The brand's dedication to quality and tradition has solidified its global reputation, making Nikka a symbol of Japanese Whisky excellence for nine decades. Inheriting the founder’s spirit of tradition and challenges, Nikka Whisky continues to deliver products that will bring joy and satisfaction to people all over the world.

For more information contact HeadlinePR: Lisa Gilbert lisa@headlinepr.com.au or 0412 822673