Motivated by fond memories, Ferrer found himself pondering about a future without his favorite fruit
Benilde Hospitality Management alumnus Clyde Ferrer was hailed grand winner of the Dewar’s Highball Challenge National Championship in the Philippines.
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Fresh out of college, 25-year-old bartender Clyde Ferrer bested over 20 other professional beverage contenders to claim the coveted Dewar’s Highball Challenge National Championship title in the Philippines.
Ferrer, an emerging talent from the Hospitality Management Program of the De La Salle-College of Saint Benilde (DLS-CSB) School of Hotel, Restaurant, and Institution Management, topped the on-trade activation with an innovative cocktail called “What if…”
The winning drink, headlined by Dewar’s 12-year-old scotch whiskey, is an invigorating fusion of carbonated watermelon juice, lemon extract, watermelon seed orgeat, and balsamic vinegar.
“It takes inspiration from my childhood, wherein watermelons as a snack became a cherished ritual as my parents opted for healthier options rather than junk food,” he shared.
Motivated by fond memories, Ferrer found himself pondering about a future without his favorite fruit.
“What if 50 years from now, I can no longer taste the real watermelon I loved as a kid?” he started. “What if, in the future, watermelons are engineered or faked, and that pure, natural sweetness is lost?”
“What if we do not act now and future generations miss out on what nature has given us?” he added. “What if we can still make a difference through sustainable practices?”
These ruminations inspired Ferrer, who represented Fat Cat, a jazz and cocktail bar in Makati, at the competition. He was mentored by its owner, Ron Cruz, and bar manager and head bartender Vernie Peña.
“The drink revolves on how I can focus on the flavors of a watermelon with a twist of sustainability,” he explained.
“I thought of ingredients that would highlight and support its taste. So I added lemon juice from a bright contrast, turned the seeds into orgeat for a salty component and sustainable approach, and added a hint of balsamic vinegar for a unique acidity,” he added.
The entries were meticulously screened by professional and award-winning bartenders Kaye Varona-Alday, Michael Oshea, and Kelby Uy. The creations were judged based on inspiration, drink quality, visual appeal, aroma, taste, texture, and finish. Likewise graded were the technique and methodology, plus their personal captivating and engaging performance.
As the Philippine titleholder, Ferrer received a cash prize plus the opportunity to represent the country at the special Dewar’s Highball Challenge tour in Tokyo, together with fellow national champions from India, Malaysia and Thailand.
The five-day immersion, which allowed them to deepen their understanding of mixology amid the vibrant culture of Japan, included ice carving workshops and glass workshops, as well as a trip to the Ueno Market, where they shopped for ingredients for a highball.
