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Mixololgists compete for Cathay Pacific cocktails Two signature drinks were added to the menu on Cathay Pacific Airways following a competition that featured the concoctions of 30 of Hong Kong’s top bartenders. Claiming the winning alcoholic category was the Cloud 9 developed by Gerald Bedana of Morton’s of Chicago. He created the drink with a combination of vodka, fresh lemon juice and a mint leaf. Winning in the non-alcoholic category was the Rosemary made by Cheng Ka-chun who works at Spoon at the InterContinental Hotel in Tsim Sha Tsui. The drink was composed of sour plum tea, honey and fresh lemon juice. The competition was held April 26 and was hosted by Peter Langslow, Cathay Pacific’s general manager of inflight services and Neil Wong the president of the Hong Kong Bartender’s Association. Contestants prepared the drinks under the clock and the end products were evaluated on taste, presentation, ease of preparation and whether it matched the unique image of the airline. “Cathay Pacific is committed to offering the best food and beverage experiences and we look forward to serving the winning creations on our flights very soon," Langslow said. Winners received a trophy and a pair of business class tickets on Cathay Pacific Airways.
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