London bartender shakes off the competition

A combination of gin, dry sherry, coriander leaves and yuzu — a type of sour mandarin orange — juice may not sound like the most enticing drink. But it has just helped earn Erik Lorincz the title of Britain's Best Bartender.

To win the award, Mr Lorincz, who holds the title of "senior mixologist" at The Connaught Bar in Mayfair, had to create a bespoke cocktail, which he dubbed "Rising to the Sky".

The recipe also includes both pineapple and lemon juice and sugar syrup and is served with a "Botanical Steam" — infused coriander, juniper and grapefruit peel poured over dry ice — on the side. The judges called it "a masterpiece".

Mr Lorincz was competing with 12 other finalists in the World Class 2010, dubbed "the Oscars of the bartending world", with a panel of judges led by Masterchef's John Torode and Greg Wallace. The bartender, 30, who was born in Slovakia and came to Britain six years ago, said he was "thrilled" to win.

Mr Lorincz, of Archway, added: "For me bartending is not just about drinks, it is a philosophy of etiquette Your guests aren't there just to remember the drink but to remember the night."

He will now go on to compete in the World Class Global Final in Athens next month.

45ml Tanqueray No 10 Gin
10ml yuzu juice
20ml lemon juice
30ml fresh pineapple juice
10ml Fino Dry Sherry
15ml sugar syrup
8 Coriander leaves
Botanical Steam: coriander, juniper, grapefruit peel macerated in hot water and poured over dry ice
Method: Shake over large ice cubes and double strain. Serve straight up with Botanical Steam on the side