Gabriel Boudier Wizard Award 2024

Emporia Brands, Gabriel Boudier's UK distributor, has announced the winners of the 2024 Gabriel Boudier Wizard Award Regional Finals from the 260 entrants. Five talented UK bartenders have earned their places in the prestigious Grand Final, to held at the Gabriel Boudier distillery in Dijon, France. Here, these finalists will present their original liqueur recipes and signature serves to the Master Liqueur Wizards.

The ultimate winner will receive a £1,000 prize, and their winning recipe will be developed for a 2025 release as part of Gabriel Boudier's renowned Bartender Liqueur range.

The regional finals were held in three key UK cities:
- Raging Bull in Edinburgh for the Scottish final.
- The Mavern in Leeds for the North/Midlands final
- Laki Kane in London for the South final.
Each participant delivered compelling presentations of their bespoke liqueur recipes, paired with both signature and simple serves that captivated the judges. Despite the exceptionally high standard of all the entries, a select few bartenders distinguished themselves, earning the title of regional winners and securing their spots in the Grand Final.

The Regional Heat Winners

Ben Jones (Scotland Winner)
Liqueur name: Amchoor Liqueur
Liqueur recipe: Amchoor, Neutral Spirit, Sugar, Water.
Bar: Uno Mas, Edinburgh
Signature serve: Chaat Highball (50ml Amchoor Liqueur over a large block of ice topped with Ginger Ale).
Signature Serve: I Hardly Knew Her (30ml Reposado Tequila, 25ml Armchoor Liqueur, 7.5ml Strawberry Liqueur, 2 dashes of Cardamom bitters).

Cameron Chapman (Midlands & North Co-Winner)
Liqueur name: Porcini Mushroom Liqueur
Liqueur recipe: Dried Porcini powder, Neutral Spirit, Sugar, Water.
Bar: The Wash House, Manchester
Signature serve: The Carpenter (30ml Cognac, 30ml Porcini Liqueur, 5ml Gomme, stir and garnish with a Lemon Peel).
Signature Serve: The Devil Wears Burgundy (30ml Tequila, 20ml Porcini Liqueur, 25mlm Lime, 12.5ml Gomme, Red Wine, Expressed Orange Peel).

Luca Zani (Midlands & North Co-Winner)
Liqueur name: Mangosteen Liqueur
Liqueur recipe: Fresh Mangosteen, Neutral Spirit, Erythritol, Lactic Acid.
Bar: Dakota Hotel, Leeds
Signature serve: Mangosteen & Soda (50ml Mangosteen Liqueur, topped with Soda and garnished with Lemon Zest).
Signature Serve: Mang-Khud (30ml Mangosteen Liqueur, 30ml Gin, 5ml Rinquinquin, 3ml Fino Sherry, 2 dashes of green Strawberry bitters).

Ashley Haines (London & South Co-Winner)
Liqueur name: Sweet Woodruff Liqueur
Liqueur recipe: Dried Sweet Woodruff, Neutral Spirit, Sugar, Water.
Bar: Ojo Rojo, Bournemouth
Signature serve: Ruff Highball (30ml Blended Scotch, 20ml Sweet Woodruff Liqueur, 100ml Soda Water served over cubed ice in a highball glass).
Signature Serve: Woodruff Sour (50ml Sweet Woodruff Liqueur, 10ml Triple Sec, 30ml Lemon Juice, 10ml Simple Syrup, 1 egg white. Shake and strain).

Henry Woodgate (London & South Co-Winner)
Liqueur name: Crème de Miso
Liqueur recipe: Miso Paste, Neutral Spirit, Sugar, Water.
Bar: Fight Club, Cardiff
Signature serve: Kuremburu (25ml Crème de Miso, topped with Cream Soda garnished with a Nori sheet and served in a highball glass).
Signature Serve: White & Black Truffle Negroni (25ml Crème de Miso, 25ml Lillet Blanc, 25ml Gin, 2 drops of White Truffle oil, Black Truffle garnish).