Bedford Soda’s Jason Clark Defends National World Class Cocktail Title

For the second year running, Jason Clark, the main man behind the bar at Ponsonby Central’s Bedford Soda & Liquor, has secured himself the title of 2014 Diageo Reserve World Class National Champion.

After his previous attempt at the 2013 Diageo Reserve World Class Global final in the Mediterranean, where he placed fourth in the world, the 2014 creation that led him to victory was a Italian-inspired Tanqueray No. 10 based cocktail – ‘Non Parlo Italiano’.

Speaking passionately of a six month stint in Italy, Jason drew inspiration for the drink from the country’s gregarious people, unique landscapes and beautiful colour palette. Presented on a slab of European marble and embellished with a vibrant viola flower, the cocktail took the drinker on a journey from spice to sweet then salty.  Not only did his alcoholic blending skills stack up, he over-delivered in style, presentation, flair and charisma – all elements critical to a true mixologist’s repertoire.

Jason took out the title against some extremely tough competition from Auckland’s Cam Timmins of Ostro, James Millar of Fukoku; Shannon Sanderson of Lalaland in Wanaka and apprentice Ray Letoa of Roxy Cinema Miramar, Wellington.  Full credit must be given to all finalists for truly outstanding creations on Monday night at Roxy in the CBD, particularly Shannon Sanderson for a delightful citrus mix and James Millar featuring some unique inspiration and flavours courtesy of his grandmother.

As a result of the win, Jason will be jetting off to Great Britain to compete for the title of WORLD CLASS Bartender of the year – ideally bringing home the crown – in a bid to win the title of ‘World’s Best Bartender’, a highly-coveted international accolade in a competition that this year saw an estimated 18,000 mixologists enter.

But regardless of his international outcome there’s one thing you can be sure of – Ponsonby Central’s Bedford Soda & Liquor is top of the list of cocktail places you need to be at.