Bartender from Preston is best mixologist in England

Niamh Preedy making one of her prize-winning cocktails

A Preston bartender has been named as the best cocktail-maker in England.

Niamh Preedy who works at Michelin Starred restaurant Northcote beat 24 other mixologists to bag the title.

The 22-year-old will now represent England in the world finals in Monaco this November.

Niamh said: “It felt very surreal to win the inaugural Young Mixologist England competition.

“It is still sinking in now. I entered the competition purely for the experience, I never expected to actually come away and win it.

“The next competition stage is in Monaco. The preparation will involve some mentoring from the judges of the competition as well as meeting up with the other winners to share ideas and prepare.

“Although I am very nervous, I am going purely for the experience and to continue meeting and networking with industry professionals, but this time with people from all over the world, which is still very crazy to get my head around!”

The competition saw bartenders create their own unique cocktail recipe as part of the tasks and tests.

Niamh made a Candy Floss which incorporated fresh seasonal fruits and utilised a range of technical skills she’s learned while working at Northcote.

The candy floss cocktail that is now on the drinks menu at Northcote

She said: “I was inspired by the season, being in summer, and what I would like to drink during this period, which was something long, fruity and refreshing! This also meant I could use seasonal fruit in the recipe, for example fresh raspberries, which are in abundance at this time of year.

“Neft Vodka, the competition sponsor, was the base ingredient. After researching the vodka and getting familiar with its flavour profiles, which are soft and mild, I decided to use vanilla pods to enhance those profiles.

“Technique-wise, after some long discussions with Georgi, I decided to try and incorporate as many different techniques as we could to show the judges some variety! I used the clarification method, which creates a clear liquid, whilst still experiencing the flavours of the Fino Sherry, pineapple juice, raspberry syrup, and coconut water. Then finally, a raspberry and ginger foam sits perfectly on the top of the cocktail.”

The cocktail is due to be added to the summer menu at Northcote in Langho.