Aberdeen bartender takes Funkin crown

Shea Campbell of Orchid bar in Aberdeen has been named Funkin Innovation Champion 2016 following a challenging final which included a “Funkin forage” task.

Shea Campbell of Orchid bar in Aberdeen has been named Funkin Innovation Champion 2016

One of three finalists put forward to the last round on 19 October at London’s Cocktail Trading Company, Campbell impressed judges with his “innovation” idea, and an original Funkin cocktail, Tequila Sour.

The serve, which uses the recently launched Funkin Pro Jalapeño Syrup, utilised Campbell’s innovation idea for cucumber ice and was deemed a “perfectly balanced spicy and refreshing cooler”.

A “Funkin forage” round followed, where the three finalists tasted a new Funkin product set for release next year. They were then given £30 and 30 minutes to scour the local area for cocktail ingredients to incorporate into drinks.

As Funkin Innovation Champion 2016, Campbell wins a £500 prize and will work on a paid, part-time basis with Funkin for the next year.

In addition to Campbell, the other selected finalists were Andrei Pantiru of 14 Leicester Square in London and Sam Ameye of Cocktail Trading Company. The panel of judges comprised Funkin’s head of marketing, Ben Anderson, BarLifeUK’s Simon Webster and Isabella Sullivan from Imbibe.
“I’m over the moon to be the next Funkin Innovation Champion,” said Campbell. “The final day was great fun and definitely kept us on our toes. 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’s Anderson added: “We were impressed with all the finalists’ creativity and their ability to create really exciting cocktails using some of Funkin’s newest products. Innovation and exploration is at the core of Funkin’s values so we were pleased to see this in all the finalists’ cocktails along with their insight into where the cocktail scene is heading.
“Shea impressed us 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.”
Shea Campbell’s Tequila Sour
Ingredients:
50ml Blanco Tequila
10ml Sherry
20ml Funkin Pro Jalapeno Syrup
20ml Funkin Pro Lime
2 dashes Perchaud bitters
2 dash of saline solution
Fresh Jalapeno
Cucumber Ice block
Method: Stir all the ingredients and pour over the mint ice block. Garnish with fresh Jalapeno. Glass: Old Fashioned