Skilled bartenders from across the country have come together in celebration of creativity, craft and connection during the Marie Brizard Cocktail Competition.

Each bartender has presented their Marie Brizard cocktail creations to an expert judging panel and put themselves one step closer to representing Australia on the global stage at the Marie Brizard Bartenders Society Global Final in Bordeaux.

Entrants were invited to create a cocktail inspired by flavours from around the world using any Marie Brizard liqueur – whether that meant a globally-inspired spritz, a spiced reinterpretation of a classic like the Charlie Chaplin or something entirely original that showcased the versatility and flavour profile of the liqueur.

Initial submissions were assessed on creativity, visual presentation, overall appeal and alignment with the brief. From there, a shortlist of 28 drinks were selected and experienced in venue by the judges, who travelled across the country to meet the bartenders and taste their drinks.

The judges described the standard of entries this year as exceptional, saying the quality of the drinks, the energy behind each story, and the level of effort that went into every submission has made this a truly memorable competition.

The four bartenders moving through to the final of the Marie Brizard Cocktail Competition are:

• Avila Roberts from Three Horses, Melbourne, with ‘Fua Manaia’, inspired by the fruits of Samoa and the wider Pacific Islands. The cocktail showcased Marie Brizard Fruit De la Passion, combined with coconut, lime and hibiscus.
• Dan Ben Zur from Black Pearl, Melbourne, with ‘Elimelech Alexander’, inspired by Israeli-Jewish cuisine and highlighting Marie Brizard Vanille de Madagascar, expertly combined with cognac, pistachio, tahini and honey.
• Stephanie Jacobs from Antico Bar, Brisbane, with ‘Gâterie Médicamenteuse’, inspired by 18th century French herbalism. The cocktail showcased the versatility of Marie Brizard Triple Sec alongside calvados, cumin, pickle and honey.
• Tom Cavanagh from Garçon Bleu, Adelaide, with ‘Kronos’, using French-Caribbean flavours. Made with Marie Brizard’s Anisette and Falernum blended with rum, almond and passionfruit.

The Marie Brizard Final for 2026 will take place in Adelaide at 5pm on 15 June at NOLA as part of Bartenders’ Weekender. RSVP here to secure your spot to witness the four talented bartenders compete for the title of Australian Marie Brizard Champion.