Bartenders from Pan Pacific London’s Ginger Lily and The Beaumont Mayfair’s Le Magritte created the two winning serves at The Six Brothers Mahura Masters.

The competition took place at Rosewood London’s Scarfes Bar earlier this month, bringing together 17 bartenders from some of London’s most esteemed venues, including luxury hotel bars, fine dining destinations and independent bars.

Competition entrants had the opportunity to be among the first to craft their serve using a yet-unreleased spirit as Six Brothers Mahura revives an ancient Indian spirit on the brink of its resurgence.

It marks a category-first premium spirit distilled from the culturally significant Mahura flower (Madhuca Longifolia, also known as Mahua, Mahuva, Mahuda or Mhowra) native to the forests of western and central India. Once banned for a century under British colonial rule, Six Brothers of South Seas Distilleries – one of India’s oldest malt distilleries – is reviving a family legacy as the original producers of this heritage spirit.

Crafted using India’s oldest copper pot stills, Six Brothers Mahura blends ancient tradition with modern artistry. The spirit combines complex flavours of dried fruit, pepper and ginger with a smooth, spicy finish, made for bold, sophisticated cocktails.

Judging the competition were six leading voices of the drinks industry: Alice Lascelles, Douglas Blyde, Millie Milliken, Pritesh Mody, Francesco Braun and Max Venning – who considered the taste, presentation, storytelling, technique and originality of each entry.

They came together to determine two final winners: Wichayarat ‘Ping’ Chantawichayasuit, Bartender at Ginger Lily, Pan Pacific London and Giovanni Dellaglio, Head Bartender at Le Magritte, The Beaumont Mayfair.

Ping impressed the judges with Eastern Memory, a striking highball that highlights Mahura’s character. Inspired by Asian drinking traditions and the flavours of Asian cuisine, the cocktail balances the spirit’s naturally sweet and savoury notes with the tropical richness of mango and the aromatic depth of basil.

A house-made Sichuan pepper and red chilli cordial introduces a delicate heat, while carbonated clarified mango and basil water enhances its refreshing, effervescent quality. Four drops of Sichuan pepper-infused Peychaud’s bitters add layers of dry spice and anise, floating at the top of the drink to create a striking contrast in both flavour and appearance.

Giovanni’s winning entry was Shurat, a striking green serve in a tall coupe glass with a diamond-shaped clear ice rock that captivated judges with its expertly balanced flavours and elegant presentation. Here, Kokum-infused Mahura provides a rich, aromatic base, complemented by the sweetness of peach liqueur and the herbal depth of tulsi and basil syrup.

Clarified lemon juice adds a bright, tangy lift, while cardamom bitters brings a warming spice that lingers on the palate. A final touch of ginger ale introduces a gentle effervescence, rounding out the drink with a refreshing finish.

Venning praised “the wide array of cocktail styles that embraced Mahura’s exceptional versatility”, as did Lascelles who reflected on the competition, saying “the creativity on show was fantastic, with contestants using Six Brothers Mahura and an array of Asian-inspired ingredients to create cocktails ranging from spicy highballs and bittersweet aperitivos to sophisticated Martinis”.