Running for the third year in a row, the competition saw seven finalists compete in front of a panel of judges with a Sydney-inspired cocktail in the theme of “Endless Summer” using any of our Sydney Brewery ciders. Daniel Hilton of The Lobo Plantation in Sydney took out the first prize with his cocktail “Surry Hills Fizz”, a riff on the Ramos Gin Fizz made with Manly Perry, rye whiskey, elderflower liqueur, clarified lemon apple sherbet, cream and egg white.

Ben Hunter of Mjolner in Sydney came in second place with his cocktail “Mungo Jerry” using Agave Ginger Cider with white rum, pineapple, lime & orgeat sorbet, chilli and coconut cream and orange bitters. The third spot was awarded to Tua Fatongiatau of the newly-opened Corretto Dee Why for his cocktail “Gingerlicious” made with Agave Ginger Cider with spiced rum, Poire Williams, charred lemon juice, apple and ginger puree and salted caramel syrup.

The judges, Ben Davidson (Bespoke Drinks), Dan Noble (Old Mate’s Place), Corinne Mossati (Cocktails & Bars, Gourmantic) and event organiser Richard Feyn were highly impressed with the calibre of the entries and the diversity of the spirits and modifiers chosen to complement the various ciders.

The winner, Daniel Hilton will be enjoying one night’s accommodation for two at Rydges Sydney Central, a tour and tasting at our new Sydney Brewery Surry Hills, dinner for two at Sydney Brewery Surry Hills including Sydney Brewery drinks, and 10 cartons of Sydney Brewery products of his choice – a total prize value of $1200.

Second place winner Ben Hunter has won 10 cartons of any Sydney Brewery products valued at $700, while Tua Fatongiatau will be taking home 5 cartons of Sydney Brewery products of his choice valued at $350.

Here’s the winning cocktail recipe of the 2019 Sydney Cider Cocktail Competition:

“Surry Hills Fizz” Cocktail Recipe

Recipe by Daniel Hilton of The Lobo Plantation


  • 30ml Rye Whiskey
  • 10ml St-Germain elderflower liqueur
  • 30ml clarified lemon apple sherbet
  • 70ml Sydney Brewery Manly Perry
  • 20ml cream
  • 15ml egg white

Glassware: highball
Garnish: edible flowers


Combine all ingredients in a cocktail shaker with the exception of the Sydney Brewery Manly Perry and dry shake. Add ice and shake hard for a long time. Double strain into a chilled highball glass and top with Manly Perry. Garnish with edible flowers.

Photos of the event can be viewed here.

In partnership with Cocktails & Bars.