From October 31st to November 3rd, the city of Funchal, on the island of Madeira, will host the World Cocktail Championship – a global competition bringing together bartenders from 67 countries to crown the World’s Best Bartender. Representing Portugal this year is Ricardo Cardim, bar manager at the Evolution Cascais-Estoril hotel. The cocktail he’s taking to Madeira is a refined version of the drink that won him the national title: it’s called Essência and is inspired by his roots in the town of Sesimbra.
"It has flavours that bring back memories of my hometown," explains the bartender, who trained at the Estoril School of Hospitality and Tourism, in an interview with Time Out. "Like peaches, wild blackberries... There aren't many places in Portugal where wild juniper grows – which is one of the main elements of gin, so that's why I chose it as the alcoholic base."
Ricardo Cardim took about a week to finalise the recipe for this cocktail. At the World Cocktail Championship, he'll need to rely on his experience and technique to be both quick and efficient. In the first round, he has one minute to explain the concept and inspiration behind the drink, and seven minutes to make five cocktails — one for each of the four judges and one for the organisation to photograph.
Before that, he’ll have 15 minutes to prepare decorative elements that could boost his score — the less waste he creates and the more sustainable his drink and decoration, the more points he can earn. "For example, if I use a slice of lemon, I'll need to use the rest for the lemon juice in the cocktail."
However, taste and aroma are what matter most. "Sometimes we think we have an amazing cocktail, but the judges might not be in tune with those flavours. It’s always very subjective — you never really know."
One thing at a time
In the first round, 15 countries will move forward, with three from each category – besides Long Drink, where Ricardo competes, there are categories like Before Dinner, After Dinner, Sparkling, and Asian Fusion. The second stage consists of three challenges. If Ricardo reaches this point, he’ll face a multiple-choice test to assess his knowledge of mixology. Then, there’s a blind aroma test to identify scents. Finally, there’s the Market Challenge, where contestants have €30 to buy ingredients at the market and create an original cocktail.
"It used to be seen as a bit limiting — and I agree — to crown the World’s Best Bartender just by making a cocktail. Now they’ve added more tests to truly challenge us in different ways," explains Ricardo.
Three countries will make it to the grand final. If the Estoril-based bartender gets this far, he’ll have to prepare a cocktail featuring Madeira wine — a recipe already submitted to the organisers, even though there’s no guarantee he’ll reach that stage. In the final, bartenders must make their cocktails while answering questions from the judges, showcasing their social skills behind the bar. Points are deducted for any spills, mismeasured ingredients, going over the seven-minute limit, touching the decor, or if the drinks aren’t perfectly aligned.
“Lately, I’ve drawn a lot of inspiration from my family roots. The final cocktail, with Madeira wine, is inspired by my three children and my wife — it’s deeply connected to my life outside of work. I really hope I get the chance to make it.”
The bestsellers of Evolution Cascais-Estoril
The Essência was created specifically for this competition and isn't available on the menu at Evolution Cascais-Estoril, which is entirely designed by Ricardo Cardim. The bartender highlights cocktails such as the Lady in Red (€18), made with elderflower liqueur, Bombay Pressé gin, grapefruit juice, blueberries, and sparkling wine; the Fuego Fresco (€18), featuring tequila, Italicus liqueur, green pepper syrup, basil, lime, bitters, and egg white; and the Dolce Vita (€18), which combines Beefeater Dry gin with limoncello, apple and cinnamon syrup, lemon juice, egg white, and pistachios.
Evolution Cascais-Estoril. Avenida Marginal 7034, Estoril.