The grand final of the Euroboozer & Stiegl ‘Summer of Radler’ cocktail competition took place in
London last week, on Thursday 11th July, with Boundary London Bar Manager Costel Toma winning with his cocktail ‘Franz Huemer Spritz’.
![The Final Five cocktails at this year's Stiegl Summer of Radler cocktail Competition Final, photography by Jacopo Mazzeo The Final Five cocktails at this year's Stiegl Summer of Radler cocktail Competition Final, photography by Jacopo Mazzeo](http://custom-images.strikinglycdn.com/res/hrscywv4p/image/upload/c_limit,fl_lossy,h_9000,w_1200,f_auto,q_auto/1808145/341623_445384.jpeg)
Photo: Jacopo Mazzeo
With more entries than ever before, from old, new and prospective Euroboozer customers, the cocktails were whittled down to 20, with a social media vote narrowing the list down to just five finalists. These included cocktails from bartenders at The Delaunay in London, New Century in Manchester and Boundary in Shoreditch.
For this year’s competition, we held the final at Bar Américain in the basement of Brasserie Zedel, with the fantastic bar staff recreating the final five cocktails for a judging panel of four cocktail experts to taste blind. The panel included award-winning journalist Jacopo Mazzeo PhD; Florian Schmidhuber, Head of Export at Stiegl Brauerei; Minas Kotoulas, Group Head of Bars at The Wolseley Hospitality Group; and Marta Tokarz, Head of Beverage and Bar Operations at Cubitt House.
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From left to right: Martyn Railton, Managing Director at Euroboozer; Marta Tokarz, Head of Beverage and Bar Operations at Cubitt House; award-winning journalist Jacopo Mazzeo PhD; Florian Schmidhuber, Head of Export at Stiegl Brauerei; Minas Kotoulas, Group Head of Bars at The Wolseley Hospitality Group.
Costel Toma’s Franz Huemer Spritz stood out as the clear victor, with all judges awarding it the most points, winning £1000 in prize money alongside a Stiegl Grapefruit Radler a day for a year.
An eminently refreshing drink, the cocktail is based with Stiegl Grapefruit Radler, mixed with Austrialian Four Pillars Bloody Shiraz Gin, Akashi-Tai Ginjo Yuzushu, mango puree and jasmine syrup.
![The Final Five cocktails at this year's Stiegl Summer of Radler cocktail Competition Final, photography by Jacopo Mazzeo The Final Five cocktails at this year's Stiegl Summer of Radler cocktail Competition Final, photography by Jacopo Mazzeo](http://custom-images.strikinglycdn.com/res/hrscywv4p/image/upload/c_limit,fl_lossy,h_9000,w_1200,f_auto,q_auto/1808145/468526_966566.jpeg)
Photo: Jacopo Mazzeo
On the results of this year’s ‘Summer of Radler’ competition, Euroboozer MD Martyn Railton said: “The final of this year’s competition was better than ever, with some truly outstanding cocktails making it to the final five. We had so many great entries, which were so hard to narrow down for the social media voting round. The judges also did a fantastic job, all agreeing on Costel’s drink as the winner. I’m thrilled to see it’s already on the menu at Boundary and am already looking forward to next year’s competition!”
![Costel Toma with his winning cocktail, the Franz Huemer Spritz. Costel Toma with his winning cocktail, the Franz Huemer Spritz.](http://custom-images.strikinglycdn.com/res/hrscywv4p/image/upload/c_limit,fl_lossy,h_9000,w_1200,f_auto,q_auto/1808145/201614_432422.jpg)
Costel Toma with his winning cocktail, the Franz Huemer Spritz.
Costel Toma, winner of this year’s competition and Bar Manager at Boundary London added: “I'm absolutely thrilled to have won this year’s Stiegl ‘Summer of Radler’ cocktail competition. While making the cocktail I tried to create something that I would enjoy drinking, but which also showcases the Stiegl Grapefruit Radler really well and is perfect for summer. I’m really happy with the recipe and it is definitely something I would order on a hot sunny day. I'm looking forward to new competitions in the future.”
Costel Toma’s Franz Huemer Spritz will be on the Brasserie Bar menu at Boundary London, in Shoreditch, from Monday 22nd July, and the recipe can be found below.
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Franz Huemer Spritz Cocktail Recipe
By Costel Toma, Boundary London
Ingredients
75 ml Stiegl Grapefruit Radler
45 ml Four Pillars bloody shiraz gin
20 ml Akashi-Tai Ginjo Yuzushu
25 ml Mango puree
22.5 ml Jasmine syrup Monin
To Garnish
Edible flower
Method
Shake all ingredients except the Stiegl Grapefruit Radler, then pour into a wine glass with ice cubes.
Top up with 75 ml Stiegl Grapefruit Radler.
Garnish with an edible flower.
Header photo: Jacopo Mazzeo