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Rebel Yell names UK Bourbon Battle finalists

Three bartenders are set to go head to head in the UK final of Rebel Yell’s Bourbon Battle cocktail competition later this month.

Rebel Yell’s UK final will take place on Monday 17 June

On Monday 17 June, the trio will compete for a place in the global final, which will take place at Rebel Yell’s Kentucky-based distillery, Lux Row Distillers, on 19 September.

Mikey Pendergast from east London, Lewis Parry from Grimsby, and Kealan Lafferty from Dundee each triumphed at the regional semi-finals to take the titles of Best Bourbon Bartender in the South of England, North of England and Scotland respectfully.

In the regional finals, the competitors were tasked with creating a Lucky 7s cocktail, made using Rebel Yell Bourbon and using no more than seven ingredients, and taking no longer than seven minutes to make.

Rebel Yell European brand ambassador Michele Reina was joined by guest judges for each regional competition, assessing the cocktails by appearance, aroma, creativity, taste and overall impression.

“The quality of entries has been phenomenal this year and it’s so encouraging to see this level of talent across the bartending board,” said John Rempe, master blender and head distiller at Lux Row Distillers.

“All semi-finalists showed amazing creativity and flair when it came to their serves but Mikey’s, Lewis’s and Kealan’s all had that extra ‘wow’ factor – the judges will have a tough job at the UK final.”

The winner of the overall competition will have the opportunity to hand-select a Rebel Yell barrel – equivalent to 60 bottles – with Rempe to take home.

Click through the following pages to see each of the UK finalists’ winning cocktails.

‘If You Don’t Dance Then Sit Down’ – Mikey Pendergast, East London Liquor Company, London


50ml Rebel Yell Bourbon
1 bar spoon Franks Hot Sauce
10ml Monin Mango Syrup
10ml Greek eucalyptus honey
20ml lemon juice
2 Drops Ms. Betters Miracle Foamer/ 1 egg white
Method: Shake and strain ingredients into a cocktail glass. Garnish with silver dill popcorn.

‘The Rebel Road’ – Lewis Parry, The Curious Cat, Grimsby


40ml Rebel Yell Bourbon
20ml Briottet Coco Liqueur
1 bar spoon Re’al coco
10ml agave syrup
1/3 pipette Miracle Foamer
Topped with English sparkling wine (Bolney)

Method: Shake and fine strain ingredients into a flute glass. Garnish with desiccated coconut.

‘Unbridled Spirit’ – Kealan Lafferty, Tom’s, Dundee


50ml Rebel Yell Bourbon
5ml Branca Menta
5ml banana liqueur
50ml coconut milk
15ml lemon juice
5ml sugar syrup

Method: Shake and single strain into a highball over crushed ice. Garnish with dehydrated banana chips.

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