The winners and winning cocktails of HBA Original Cocktail Competition
The winners and winning cocktails of HBA Original Cocktail Competition
(The first competition held in 1972 was Technical Competition by making Side Car for Shake and Martini for Stir.)
Since its foundation in 1962, Hotel Barmens Association, Japan(HBA) has been conducting activities and operations for making Cocktail pervasive in Japan and its market as a culture of beverage and sustaining effort to improve quality of skill and service as mastery barmen.
The following cocktails are the winning cocktails of HBA Original Cocktail Competition, which is originated in 1972 for celebrating 10th anniversary of HBC, Hotel Barmen’s Club, the former organization of HBA, and we are proud of these cocktails because they are the result of HBA activities for cultivating mastery barmen, it also contributes to activate beverage industry in Japan as well as exchanges with international beverage organization including IBA, International Bartenders Association.
The winners of HBA Original Cocktail Competition are given Red Jacket as symbol of Mastery Bartender, and only winners are certified to be member of “Champions Club” of HBA.
Please enjoy the winning cocktails when you drop into hotel bars where Champions are.
The 1st HBC Cocktail Competition (The 1st Competition is Cocktail Making Skill Competition)
Year : 1972 Theme Cocktails are : “Side Car” for Shake, and “Martini” for Stir
The Winner/Champion : Mr. Mitsugu Yoshida, Palace Hotel in 1972
| The Winner/ Champion |
Mr. Seishi Wakamatsu, Hotel Okura in 1973 | |
|---|---|---|
| The winning Cocktail | Bacardiano | |
| Recipe | Bacardi White | 3/6 |
| Galliano | 1 tsp | |
| Grenadine Syrup | 1/6 | |
| Lemon Juice | 1/6 | |
| Shake, Cocktail Glass | ||
| Garnish | Cherry | |
| The Winner/ Champion |
Mr. Yukio Ogawa, Ginza Tokyu Hotel in 1974 | |
|---|---|---|
| The winning Cocktail | Amber Glow | |
| Recipe | Nikka Brandy V.S.O.P. | 1/3 |
| Cherry Brandy | 1/3 | |
| Orange Juice | 1/6 | |
| Lemon Juice | 1/6 | |
| Shake, Champagne Glass | ||
| No garnish | ||
| The Winner/ Champion |
Mr. Keiichi Suwa, Palace Hotel in1975 | |
|---|---|---|
| The winning Cocktail | H.B.C. Cocktail | |
| Recipe | Haig Scotch | 1/3 |
| Benedictine D.O.M. | 1/3 | |
| Crème de Cassis | 1/3 | |
| Shake, Cocktail Glass | ||
| Garnish | 1/6 Cut Fresh Lime |
|
| The Winner/ Champion |
Mr. Yasuo Kuboki, Palace Hotel in1976 | |
|---|---|---|
| The winning Cocktail | Scarlet Lady | |
| Recipe | Bacardi White | 1/4 |
| Campari | 1/4 | |
| Mandarine Liqueur | 1/4 | |
| Lemon Juice | 1/4 | |
| Maraschino | 2 tsp | |
| Shake, Cocktail Glass | ||
| Garnish | Orange Peel | |
| The Winner/ Champion |
Mr. Ikuo Samejima, Palace Hotel in 1977 | |
|---|---|---|
| The winning Cocktail | Bridal | |
| Recipe | 御前酒 (Japanese Sake) | 5/10 |
| Rosa Liqueur | 3/10 | |
| Lemon Juice | 2/10 | |
| Maraschino | 1 tsp | |
| Shake, Cocktail Glass | ||
| No garnishGarnish | ||
| The Winner/ Champion |
Mr. Tomiyoshi Akao, Hotel Pacific Tokyo in 1978 | |
|---|---|---|
| The winning Cocktail | Frontier | |
| Recipe | I. W. Harper | 1/2 |
| Apricot Brandy | 2/10 | |
| Cointreau | 1/10 | |
| Orange Juice | 1/10 | |
| Lemon Juice | 1/10 | |
| Shake, Cocktail Glass | ||
| Garnish | Sliced Lemon and Cherry |
|
| The Winner/ Champion |
Mr. Koji Imaizumi, Tokyo Prince Hotel in 1979 and is Senior Executive Director of HBA |
|
|---|---|---|
| The winning Cocktail | Viva Leo | |
| Recipe | White Canadian Whisky | 7/10 |
| Galliano | 2/10 | |
| Cointreau | 1/10 | |
| Crème de Menthe White | 1tsp | |
| Shake, Cocktail Glass | ||
| Garnish | Lime Peel | |
| The Winner/ Champion |
Mr. Yuji Ikeda, Sapporo ANA Hotel in 1980 and is in Tokyo ANA Hotel |
|
|---|---|---|
| The winning Cocktail | Lady ’80 | |
| Recipe | Dry Gin | 1/2 |
| Apricot Brandy | 1/4 | |
| Pineapple Juice | 1/4 | |
| Grenadine Syrup | 2 tsp | |
| Shake, Cocktail Glass | ||
| No Garnish | ||
| The Winner/ Champion |
Mr. Chiaki Okuhara, Kyoto Royal Hotel in 1981 |
|
|---|---|---|
| The winning Cocktail | Mei-Foa(Chinese Beauty) | |
| Recipe | Ume-Shu(Plum Wine) | 2/5 |
| Campari | 1/5 | |
| Grapefruit Liqueur | 1/5 | |
| Grenadine Syrup | 1/5 | |
| Grapefruit Juice | ||
| Shake, Cocktail Glass | ||
| No Garnish | ||
| The Winner/ Champion |
Mr. Nobuo Abe, Hotel New Otani Tokyo in 1982 and is in Y2M Bar kISLING Ginza Tokyo |
|
|---|---|---|
| The winning Cocktail | Burning Heart | |
| Recipe | White Rum | 2/4 |
| 桂花陳酒(Orange Osmanthus Wine) | 1/4 | |
| Apricot Brandy | 1/4 | |
| Grand Marnier | 1 tsp | |
| Grenadine Syrup | 1 tsp | |
| Shake, Cocktail Glass | ||
| No Garnish, but with Lemon peel | ||
| The Winner/ Champion |
Mr. Keiji Muranaka, Ginza Daiichi Hotel in 1983 and is in Daiichi Hotel Tokyo |
|
|---|---|---|
| The winning Cocktail | City Orange | |
| Recipe | Myers’s Rum | 2/6 |
| Cointreau | 1/6 | |
| Orange Juice | 2/6 | |
| Lemon Juice | 1/6 | |
| Grenadine Syrup | 1 tsp | |
| Shake, Cocktail Glass | ||
| No Garnish | ||
| The Winner/ Champion |
Mr. Koji Kurayoshi, Hotel New Otani Hakata in 1984 and is in Bar kurayoshi Fukuoka |
|
|---|---|---|
| The winning Cocktail | "Mai - Otome" (Dancing Lady) | |
| Recipe | Myers’s Rum | 4/12 |
| Beni-Otome Gold (Distilled Spirit) | 3/12 | |
| Crème de Framboise | 2/12 | |
| Cointreau | 1/12 | |
| Lemon Juice | 2/12 | |
| Grenadine Syrup | ||
| Shake, Cocktail Glass | ||
| No Garnish | ||
| The Winner/ Champion |
Mr. Takashi Kimijima, Akasaka Prince Hotel in 1985 | |
|---|---|---|
| The winning Cocktail | Fairy Whisper | |
| Recipe | White Rum | 2/6 |
| Amaretto di Saronno | 1/6 | |
| Crème de Framboise | 1/6 | |
| Lemon Juice | 1 tsp | |
| Grenadine Syrup | 1 tsp | |
| Egg White | 1/2 | |
| Dairy Cream | 1/6 | |
| Shake twice with 1. White Rum, Amaretto di Saronno, Crème de Framboise, Lemon Juice and Grenadine Syrup 2. Egg White and Dairy Cream Pour 1. into Cocktail Glass and float 2. No Garnish |
||
| The Winner/ Champion |
Mr. Kazuya Watanabe, Keio Plaza Hotel and is Chairman of HBA | |
|---|---|---|
| The winning Cocktail | Celebration | |
| Recipe | Sparkling Wine | 3/6 |
| Cognac | 1/6 | |
| Crème de Framboise | 2/6 | |
| Lime Juice Cordial | 1 tsp | |
| Pour Sparkling Wine into Cocktail Glass first, then shake Cognac, Crème de Framboise and Lime Juice Cordial and pour. | ||
| The Winner/ Champion |
Mr. Yasunobu Anan, Hotel Century Hyatt in 1988 and is in Hyatt Regency Tokyo |
|
|---|---|---|
| The winning Cocktail | Illusion | |
| Recipe | Finlandia Vodka | 30ml |
| Shaoxing Rice Wine | 10ml | |
| Amaretto di Saronno | 10ml | |
| Orange Juice | 20ml | |
| Grenadine Syrup | 1 tsp | |
| Egg White | 1 | |
| Shake, Cocktail Glass | ||
| No Garnish | ||
| The Winner/ Champion |
Mr. Atsushi Komiya, Keio Plaza Hotel | |
|---|---|---|
| The winning Cocktail | Fanfare | |
| Recipe | Passion Fruit Liqueur | 30ml |
| Hennessy Three Stars (Cognac) | 20ml | |
| Lemon Juice | 1 tsp | |
| Grenadine Syrup | 1 tsp | |
| Egg White | 1/3 | |
| Shake, Cocktail Glass | ||
| No Garnish | ||
| The Winner/ Champion |
Mr. Atsushi Teramura, Keio Plaza Hotel in 1992 and is in LAVISTA HAKODATE BAY | |
|---|---|---|
| The winning Cocktail | Infinity | |
| Recipe | Passion Fruit Liqueur | 20ml |
| Amaretto di Galliano | 10ml | |
| Smirnoff Vodka | 10ml | |
| Grapefruit Juice | 20ml | |
| Grenadine Syrup | 1 tsp | |
| Shake, Cocktail Glass | ||
| Float Lemon Peel | ||
| The Winner/ Champion |
Mr. Yasufumi Shimosako, Hotel Pacific Meredian Tokyo and is in Hotel Pacific Tokyo | |
|---|---|---|
| The winning Cocktail | Prime Stage | |
| Recipe | Hennessy V.S.O.P. (Cognac) | 20ml |
| Passion Fruit Liqueur | 10ml | |
| Amaretto di Saronno | 10ml | |
| Grenadine Syrup | 20ml | |
| Egg White | 1 tsp | |
| Shake, Cocktail Glass | ||
| No Garnish | ||
| The Winner/ Champion |
Mr. Yoshimasa Suzuki, Keio Plaza Hotel | |
|---|---|---|
| The winning Cocktail | Propose | |
| Recipe | Passion Fruit Liqueur | 20ml |
| Amaretto di Saronno | 15ml | |
| Lychee Liqueur | 5ml | |
| Pineapple Juice | 20ml | |
| Grenadine Syrup | 1 tsp | |
| Shake, Cocktail Glass | ||
| Garnish : Belle Rose and Ribbon shaped Lemon Peel with Cocktail Pin |
||
| The Winner/ Champion |
Mr. Kenya Kina, Hotel Pacific Tokyo | |
|---|---|---|
| The winning Cocktail | Skyscraper | |
| Recipe | Hennessy V.S.O.P. (Cognac) | 30ml |
| Amaretto di Saronno | 15ml | |
| Passoa (Passion Fruit Liqueur) | 20ml | |
| Orange Juice | 25ml | |
| Orange Juice | Just the dose | |
| Shake, Cocktail Glass | ||
| Shake all except Orange Sherbet and pour into Champagne Glass, Fill with Orange Sherbet, and serve on saucer with a rose. |
||
| The Winner/ Champion |
Mr. Katsuya Takano, Keio Plaza Hotel | |
|---|---|---|
| The winning Cocktail | La Festa | |
| Recipe | Mangosteen Liqueur | 20ml |
| Grappa | 10ml | |
| Blueberry Liqueur | 10ml | |
| Grapefruit Juice | 20ml | |
| Grenadine Syrup | 1 tsp | |
| Skahe, Cocktail Glass with rainbow sugar coated outside glass Garnish : Grape as piñata ball, Spiral Lime Peel and Lemon Peel |
||
| The Winner/ Champion |
Mr. Ken’ichiro Nagai, Keio Plaza Hotel in DOOL and is in Hotel Granvia KYOTO | |
|---|---|---|
| The winning Cocktail | Lumiere | |
| Recipe | Moet et Chandon Brut Imperial | 30ml |
| Crème de Kyoho (Grape Liqueur) | 20ml | |
| Hennessy V.S.O.P. (Cognac) | 5ml | |
| Limoncello | 5ml | |
| Monin Rose Syrup | 1 tsp | |
| Pour Champagne into Champagne Glass first, shake the other ingredients and pour.
Garnish : Belle Rose topped with gold leaf and Lime Peel with cocktail pin |
||
| The Winner/ Champion |
Mr. Yasuhiro Goto, Royal Park Hotel | |
|---|---|---|
| The winning Cocktail | Royal Wedding | |
| Recipe | Charleston Blue’s | 20ml |
| Beefeater Gin | 10ml | |
| Grapefruit Juice | 20ml | |
| Monin Green Apple Syrup | 10ml | |
| Monin Rose Syrup | ||
| Shake, Cocktail Glass Garnish : Use Cocktail glass with salt colored by Mint Syrup coated outside glass. |
||
| The Winner/ Champion |
Ms. Yasuyo Sato, Sapporo Grand Hotel | |
|---|---|---|
| The winning Cocktail | “Kanade” (Playing Gently) | |
| Recipe | Macadia (Maca & Rose Hip Liqueur) | 45 ml |
| Suntory “Midori” (Melon Liqueur) | 10ml | |
| La Chartreuse Verte | 5ml | |
| Shake, Cocktail Glass | ||
| Garnish : Float Mint Leaf | ||
| The Winner/ Champion |
Mr. Takahiro Watanabe, Keio Plaza Hotel | |
|---|---|---|
| The winning Cocktail | “Kurenai” (Celebrating Harvest) | |
| Recipe | La Duchesse (Red Cassis Liqueur) | 30ml |
| Grey Goose La Poire (Flavored Vodka) | 15ml | |
| Calvados | 1 tsp | |
| Lemon Juice | 10ml | |
| Monin Amaretto Syrup | 5ml | |
| Shake, Cocktail Glass | ||
| Garnish : Maraschino Cherry, Pineapple Leaf, Flower Spike of “Hojiso”, a Japanese edible flower, Apple shaped Maple Leaf and Orange Peel with Pine Needles |
||
| The Winner/ Champion |
Mr. Terunori Monma, Sapporo Prince Hotel | |
|---|---|---|
| The winning Cocktail | “Atsurae” (Art of Takumi) | |
| Recipe | Don Julio REPOSAD | 30ml |
| CHOYA Perilla | 10ml | |
| Lime Juice | 10ml | |
| Monin Strawberry Syrup | 10ml | |
| Shake, Cocktail Glass | ||
| Garnish :ShisoPowder,Glassedge Snow style “Hojiso” Glassedge | ||
HBA Cocktail Competitions are held once a year from the 1st through 15th competition, and held every other year since the 16th competition with alteration of recipe notation from fraction to ml.