CATHAY PACIFIC CONGRATULATES WINNERS OF COCKTAIL COMPETITION

Cathay Pacific Airways today congratulated the two winners of its CX-traordinary Cocktail Competition, an event held at its headquarters Cathay Pacific City last week in conjunction with the Hong Kong Bartenders Association (HKBA). The competition was held to select two signature cocktails for Cathay Pacific, one low-alcohol and one non-alcoholic.

The winning low-alcohol cocktail was created by Hau Wai Ma, Bar Captain at the Hong Kong Jockey Club. His cocktail - Golden Champagne - is a blend of Champagne and Drambuie garnished with fine shreds of lemon and orange peel.

The non-alcoholic category was won by Eleanor Lau, assistant manager at the Park Lane Hotel, with her Kiwi-mint-colada. The bright green beverage is made from coconut milk, fresh milk, and kiwi juice, topped with a garnish of mint leaves.

The competition featured a total of 52 imaginative cocktails prepared by 27 contestants. The eight judges spent nearly four hours watching the cocktail experts at work, and sampling every drink. A team from Cathay Pacific's Inflight Services Department is now looking at the possibility of featuring the winning cocktails onboard the airline's flights sometime in the future.

Cathay Pacific's Manager Catering Services Charles Grossrieder said: "Our congratulations go to all the contestants for their imagination and mixing skills. It was a tough job selecting the winners as the entries were of a very high standard. We now look forward to using the two winning cocktails for future events and celebrations, and perhaps serving them on board."

Cathay Pacific is committed to offering high quality food and drink to all its passengers. In May this year the airline launched a new season of its highly popular "Best Chinese Food in the Air" promotion offering passengers dishes from some of Hong Kong's most famous Chinese restaurants. Cathay Pacific regularly wins awards for the superior quality of its food and beverage, including an award for Most Outstanding Single Wine last year from Business Traveller magazine.