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STIR IT UP goes Wild

Back by popular demand, Matthew Clark and Pernod Ricard UK have extended a ‘Wildcard’ entry to the nationwide ‘Stir It Up’ cocktail competition. The search for the UK’s best cocktail creators continues, and those who missed out on the regional heats can get a fast pass straight to the finals in London on the 1st of May 2019.

The Wildcard round is open to every bartender in the UK, who simply need to post their very own signature serve on Instagram, tag @MatthewClarkLtd and @PernodRicardUK using #STIRITUPWILD. Four finalists will be selected by sponsors Pernod Ricard UK, to make the trip to London for the finals where they’ll battle it out head to head for the coveted title of Wildcard Champion and the chance to celebrate their win with an all-expenses-paid trip for two, to Dublin and Cork, courtesy of Jameson, the world’s best-loved Irish Whiskey. As well as sampling the best in Irish hospitality, the lucky winner and their guest will visit the Jameson distilleries!

The house rules are as follows;

Open to On-Trade employees only, the cocktail must be created within 60 seconds and include a base ingredient from Pernod Ricard UK brands - Absolut, Jameson, Beefeater, Havana Club, Monkey 47 or Malibu. Footage must be posted to Instagram by midnight on 12th April. Further information, terms and conditions, and inspiration can be found here:

So come on, show us what you’ve got!

Video: STIR IT UP 2018

Link: Find out more on the competition page   

You can find more information about STIR IT UP Wildcard here. If you want to find out more about last years event click here to watch the highlights; and don’t forget we’re here to support you with everything you need to ensure that your spirit range is a success, from free menu design and print services to bar equipment.

About the author

Luke Siddall (alumni)

I'm Matthew Clark's resident content creator, looking after our social media, website and customer communications. I was a cocktail bartender for while before joining but I now spend most of my time on the other side of the bar.

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    [1] CGA Menu Analysis July 2017

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