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A love for the beach forms the common bond between this trio from Australia and the Basque Country, translating the romance of the beach into a modern cocktail, complete with aroma, flavor and texture.

Having started their collaboration on the sandy beaches of Bali during the South East Asia regional finals of the Diageo Reserve World Class 2016 competitions, Rhyse and David drew inspiration from their surroundings whilst throwing around ideas for their project. Being in a hot tropical climate inspired the development of a refreshing watermelon granita, carefully tailored to pair with the crisp, sweet, and citrusy notes of the Don Julio Blanco Tequila, and topped with a small sprig of dill to heighten the freshness of the drink’s fragrance. Taking things to the next level by further embodying elements of sand and sea in this cocktail, Restaurant Mugaritz (No. 7 in the World’s 50 Best Restaurant 2016 rankings) plays with textures by fashioning a side of edible sand, and teases the senses further with an aromatic sea salt spray.


Rhyse Borland


David Rios

Bartender of The Year – Diageo Reserve World Class Global Finals 2013


San Sebastian


Don Julio Blanco Tequila, Tio Pepe Sherry, watermelon granita, orgeat, dill, edible sand

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