The Ternary’s Mitchell Corbett | AccorHotels Cocktail Championship Winner for 2018

Following on from the success of last year, The Pullman Quay Grand Sydney Harbour once again held the AccorHotels Cocktail Championship in the iconic Hacienda Sydney Bar.

Raising money for the AccorHotels Community Fund, twelve talented bartenders from the hotels across the NSW/ACT region competed for the prestigious title, a range of exciting prizes and the chance to have their unique creation featured in the next Hacienda bar menu.

Winner of the the annual AccorHotels Cocktail competition

Congratulations to Mitchell Corbett, The Ternary’s own mixologist who recently competed in, and won the annual AccorHotels Cocktail competition at Hacienda Bar in Circular Quay.

Whilst the three judges were very impressed with the skills, creativity and passion of all the competing bartenders, Mitchell Corbett from Novotel Sydney on Darling Harbour took out first prize with his Dark Side of the moon cocktail – an after dinner drink that is garnished with your choice of stilton blue or cheddar cheese. Special mention also goes to Raymond Vea from Mercure Sydney who was the first runner up.

With over 100+ guests in attendance, the night was a huge success with $5,200 raised for the AccorHotels Community Fund.

A very big thank you to all guests, the bartenders who participated and the team at Pullman Quay Grand Sydney Harbour who helped to put on a fantastic event. It was wonderful to see how many skilled mixologists we have within Accor and we are proud to be able to help showcase their talents.

For those wanting to try Mitchell Corbett’s delicious concoction, pop into Hacienda Sydney the next time you’re in Circular Quay – it’s truly unique!

Dark Side of The Moon

“An after dinner drink that will leave you feeling a little comfortably numb. Incorporating cheeseboard flavours into a liquid form – garnished with a choice of stilton blue or cheddar cheese. If the moon is made of cheese then the dark side of the moon is made of blue cheese.”

Ingredients

  • 30ml Nocello hazelnut liqueur
  • 30ml Four pillars shiraz gin
  • 30ml Maxwell’s mead liqueur
  • 30ml Cloud apple juice
  • 30ml Charcoal, walnut and lemon infused honey
  • 10ml egg white

Reverse dry shaken and served neat with skewered triangle.

 

Come along to The Ternary bar to taste one of Mitchell’s or one of our other teams top notch concoctions.