Entries into the Diplomático Artisans of Taste competition are open now, and close on December 10, with a bartending trip of a lifetime to Brazil up for grabs. For more information and to enter, visit www.diplomaticoartisansoftaste.com.
Entries are now open for the Diplomático Artisans of Taste competition, and to help you refine your entry — and create a truly cracking Diplomático cocktail — we’ve got all the info you need below, as well as some tips on crafting your entry from Diplomático brand ambassador (and winner of more than a few comps in his time) Linus Schaxmann.
But first, the prize. After entries close on December 10, each bartender’s submission will be assessed and judged; they’ll select the 10 finalists for Australia, who will then be invited to the two day final in late February. The winner at the Australian final will then go onto Brazil in April 2026, for the bartending trip of a lifetime, with winners from around the world. It’s a huge prize.
The big idea behind the competition is to come up with a recipe inspired by the craftsmanship, creativity and community involved in the making of both Diplomático, and cacao. The drink must involve either Diplomático Reserva Exclusiva, Planas, Mantuano or Selección de Familia, with a maximum of 50ml of spirits (40% ABV and above). Garnishes need to be edible and/or food safe, and you can use a maximum of five ingredients in addition to the Diplomático Rum — homemade ingredients allowed.
To enter, visit diplomáticoartisansoftaste.com before December 10. To get more advice, and for any questions, you can email Linus at linus_schaxmann@b-f.com, or get him on Instagram at @geekyspiritguy.
Okay, let’s hear from Linus below for his tups on creating the kind of Diplomático cocktail that might just see you winging your way to Brazil.
BOOTHBY: Linus, which styles of cocktails suit each Diplomático bottling?
LINUS SCHAXMANN: It’s not so much style as understanding the flavour profile of each bottling and how using cacao/chocolate can unlock or enhance flavours of that bottling. You want a cocktail that looks and tastes amazing and celebrates the flavours of the Diplomático that you’re using.
BOOTHBY: From a general perspective, what’s the best way to work sustainability into the cocktail for the competition? I’m guessing you don’t want it to be just an afterthought, for instance.
LINUS SCHAXMANN: I cannot stress how important sustainability and ethics are to Diplomático and how we produce our rum.
I would certainly reflect that in your cocktail entry. Does the chocolate and the ingredients that you use have the same sustainability story? Are there any parts of your cocktail making process, glassware, garnish that are also sustainable? If so, add in your entry.
BOOTHBY: Do you have any advice for bartenders working up their own homemade ingredients for their cocktail? Any dos and don’ts?
LINUS SCHAXMANN: The beauty of this cocktail competition is that a homemade ingredient, no matter how many ingredients are in it, counts as one ingredient in the cocktail.
I’d also if possible try to use local ingredients and support the local community, another ethos of Diplomático. Also what are the ingredients that are only available here in Australia and nowhere else in the world, that you could use in your cocktail?
Flavour wise my mantra for not just homemade ingredients but any ingredient in the cocktail, is less is more. It’s there to elevate the flavour of the base spirit Diplomático.
BOOTHBY: Where should bartenders look to for inspiration when coming up with their entry?
LINUS SCHAXMANN: I always look at the base spirit as my major source of inspiration. I look at the place, history, process and flavour profile first and see what jumps out.
I also like to talk to other experts for inspiration. Is there a chocolatier in your city that you can talk to or a dessert chef in a fine dining restaurant that you can bounce ideas off?
I also find that when I open my mind creatively I get inspiration from everywhere. It may be from a picture I see or a song I’m listening to. I also like to walk through upmarket food shops or the local food market, asking lots of questions and always finding something different or interesting to use in my cocktail.
BOOTHBY: What other advice do you have for bartenders entering the competition — I’m guessing the big thing to do is get the entry in by the due date?!
LINUS SCHAXMANN: Give it a go. You improve as a bartender by entering a competition like this. You may learn a new technique, gain a deeper understanding of rum and chocolate as a cocktail ingredient. All things that you can apply to other cocktails in the future.
Also please don’t enter your cocktail on the last minute of the last day (December 10th), you don’t need that sort of stress in your life. Enter it a day or two before and maybe your cocktail will earn you a trip to Brazil.
Entries into the Diplomático Artisans of Taste competition are open now, and close on December 10, with a bartending trip of a lifetime to Brazil up for grabs. For more information and to enter visit www.diplomaticoartisansoftaste.com.
