A Sneak Peek at the Bartenders in the Hennessy MyWay Ireland Final
A Sneak Peek at the Bartenders in the Hennessy MyWay Ireland Final
The Hennessy MyWay Ireland Final is almost here so here’s a little look at some of the bartenders that have made it through to the final. On August 11th in the Sugar Club each bartender will be competing to represent Ireland at the Hennessy MyWay Global Finals in Cognac, France. Here’s a little more info on each cocktail genie and what they’ll be shaking up on the night.
Alex Nikolla is a bartender currently with 54° in Dundalk. A firm rising star in the bartending world, he’s the winner of the 2025 Bartenders Association of Ireland Championship where he competed against 35 bartenders for this title. Along with being the 2024 Monin Cup Champion, in 2025 he also travelled to Delhi, India to compete in a major cocktail competition. His creation on the night is called Country Life. To complement the undertone of toasted vanilla nuttiness in Hennessy, he uses a carrot and meadowsweet liqueur to give a taste of the Irish hedgerows, along with a barley cream to add depth. Alongside, he serves a white chocolate truffle that’s been made from the leftover carrots and meadow sweet. A drink that beautifully marries Irish heritage and French sophistication.
Daniel Quetzal is a bartender originally from Mexico currently working at Paladar in Cork City. He won first place in the National ‘Be the Meister’ Mexico Jägermeister competition in 2020 and on the night will be making his Maza Madre – a drink he has created to join two sacred symbols from two worlds – Ireland and Hispanic America. The Maza Madre pairs Hennessy VS with an ancestral corn and cacao infusion made using nixtamalization – the ancient process of cooking corn with calcium hydroxide.
An Irish oak bark shrub is infused with ancho chilli and made using leftover corn hearts from the process, tying the drink together while championing sustainability. The oak references both Ireland’s sacred Dair tree and the barrels used to age cognac, while ancho chilli’s rich cacao and caramel notes complement the cognac.
Served in a traditional jícara and garnished with caramelised corn, Maza Madre is a fusion of history, sustainability and flavour, celebrating two cultures through one expertly crafted cocktail. It is garnished with a slice of caramelised corn glazed with the same shrub and a corn leaf. History in a glass.
Jacopo Evangelisti is a bartender originally from Bologna, Italy, currently working in Lena’s rooftop in Galway. His entry – The Grape That Left Home is inspired by sustainability – respecting, preserving and transforming every part of the grape bunch. It contains Hennessy V.S.O.P, Trebbiano Cordial, acidified Trebbiano, toasted grape stem, and finished with a saline solution. His drink is paired with a small bowl of Trebbiano sugo, inspired by a poor traditional dessert from Emilia-Romagna. You can take the bartender out of Italy..
Kate Krivitskaya is currently bartending for the Kinara Group. Her cocktail Bee Connected is inspired by her move from Ukraine to Dublin and reflects the balance between honouring your roots and embracing new surroundings. It’s a tribute to community, heritage and finding a sense of home. Every ingredient is sourced within a 7km radius – the average distance a bee travels from its hive. as a nod to the importance of local connections and the communities that sustain them. Her drink is Hennessy VS, with an acidic citric solution, honey syrup, and rhubarb air.
Lysandre Naudin is the bartender competing on behalf of Baba’de in Baltimore – two Michelin-starred Dede’s more casual restaurant ran by Chef Ahmet Dede. His cocktail is the Polymorphous, that highlights his favourite ingredient – mushrooms. He fat-washes cep and oyster mushrooms with Hennessy, adds Valentia Island Sweet Vermouth, West Cork Honey syrup, and a dash of mushroom broth. Alongside, he serves a mushroom cookie, perpetuating the concept of using mushrooms in multiple and unexpected ways. The idea is to dip the cookie in the cocktail throughout while drinking it.
