Orchid bartender picks up innovation award
Campbell triumphed in a two-round final process, which saw bartenders tasked with first creating their own innovative cocktail which makes use of an original Funkin product before a second round which saw competitors let loose in east London with £30 and 30 minutes to forage ingredients to pair with a new Funkin product scheduled for release next year.
In addition to scooping Funkin’s first place prize of £500, Campbell will now work with the fruit puree brand on a paid, part-time basis.
Campbell said he was “over the moon” to win the competition.
“The final day was great fun and definitely kept us on our toes,” he said.
“I can’t wait to start working with Funkin as innovation is one of my passions and they always create new and exciting products.”
Funkin head of marketing Ben Anderson said Campbell impressed judges “with his passion for Funkin products and his exceptional ability to put a unique twist on cocktails”.
“We are delighted to be working with Shea over the next year and look forward to kicking off a creative collaboration,” said Anderson.
Shea Campbell’s Tequila Sour
- 50m Blanco Tequila
- 10ml Sherry
- 20ml Funkin Pro Jalapeno Syrup
20ml Funkin Pro Lime
- 2 dashes Peychaud Bitters
- 2 dashes saline solution
- Fresh Jalapeno
- Cucumber ice block
Method: Stir all the ingredients and pour over the ice block. Garnish with fresh Jalapeno.
Glass: Old Fashioned.