New Cocktail King Stirs Up Bartending Competition
Brendan Grey, from Western Australia, has been named Australia’s 2026 Nikka Perfect Serve champion, after 10 of Australia’s top bartenders went head-to-head in Melbourne last night, where they were tested on much more than their ability to make a great drink.
The winning cocktail was a tribute to Mr Grey’s favourite customer at Tigerfish, Cottesloe – 70 year old Rhonda – with the eclectic cocktail using lavender from Rhonda’s garden, Nikka from the Barrell, honey syrup and homemade hay and blackberry soda.
This year’s theme, Inspired by the Guest. Guided by Nikka, put the focus firmly on the guest. Judges played the role of drinkers with interesting tastes and circumstances, with bartenders required to use the interaction as inspiration for a personalised cocktail that matched the moment.
It draws on the Japanese philosophy Ichi-go, Ichi-e, meaning one moment, one encounter: the idea that every interaction is unique and should be treated with reverence.
During the Australian final, held in Melbourne’s inner-north at Moondrop, Fitzroy, contestants had to think on their feet, creating both signature and improvised cocktails for the three judges. But flavour and technique were only part of the challenge as judges also examined how well they read the guest, adapted to the situation and delivered the right drink for the moment.
Nikka Whisky Brand Ambassador Marcus Parmenter said Mr Grey stood out for his use of flavours and his connection to his customers.
“What we’re looking for is a bartender who can read the person in front of them and respond with the right cocktail for that moment,” Mr Parmenter said.
“You can know every technique and make a technically perfect drink, but great bartending is also about making someone feel like that drink was made just for them. That’s the part you can’t fake.”
“The standard this year was incredibly high. We saw bartenders take whisky in some really interesting directions, playing with unexpected ingredients, flavours and techniques. That’s what makes this competition exciting. You never know what someone is going to put in front of you.”
Mr Grey said he experimented with several flavours, before deciding on honey, hay, blackberry and lavender, designed to complement the taste of the whisky, and take consumers on a journey he likened to rolling hills.
His cocktail is also a tribute to Nikka Whisky founder Masataka Taketsuru’s Scottish wife, Rita and her quiet, guiding influence on the distillery, which was founded in 1934.
“Making the perfect cocktail is just practice, it’s like playing music,” Mr Grey said.
“My favourite part of bartending is the people. There’s the drinks, the music – but a good bar is about people and community. This cocktail is inspired by the people behind the drinks, because for me, that’s what it’s all about.”
Last year, Sydney bartender Takashi Matsumoto – who returned this year as a competition judge – won the Australian title, before taking out the Global prize. His cocktail paid homage to his hometown of Yoichi, blending whisky, apple and heather into a drink that was both personal and technically refined.
“The last year has been a dream for me. I’m doing what I love, every day, and I’ve had the opportunity to guest behind bars in the most amazing places around the world since winning,” he said.
Mr Grey will now travel to Japan in November to represent Australia at the Nikka Perfect Serve Global Final, competing against leading bartenders from around the world and gaining access to Nikka’s distilleries and hospitality network. __ The Nikka Perfect Serve 2026 winning cocktail For Rhonda and Rita__ RECIPE 50ml Nikka from the Barrel 10ml Honey syrup infused with lavender (from Rhonda's garden) 120ml Hay and blackberry soda 1 dash cardamon bitters Hay and blackberry soda 5g Hay straw 10g blackberries 500ml water
METHOD Triple carbonate all ingredients three times at 35PSI and pour in a highball over a long ice spear
Garnish with lavender dry baked with honey
Rapid infuse in a siphon filter and allow to sit for 3 hours then infuse again. Refrigerate for 24 hours before using
