Voting Is Now Open
Explore the competition entries and vote for your favourite creation.
Voting closes on 29 September 2026 12pm.
– PUBLIC VOTING –
Ryan Maughan
WŪ LÓNG CHÁ / 烏龍茶
WŪ LÓNG CHÁ begins with that same idea: taking something familiar and allowing it to become something new.
Laila Chu
johnnie’s milk tea
a twist on my go-to milk tea order. it’s creamy and silky with roasted, smokey notes and a hint of stone fruits. finished with a delicate pearl garnish for an extra pop of flavour.
Kenta Maeda
Fortune in the mist
This cocktail brings together the traditions of two places I love, Taiwan and Scotland, through modern mixology and flavour pairing. Instead of using popping balls in the traditional way, I hide them inside the cream, adding an element of surprise and allowing guests to discover a little “fortune” as they drink.
Andrew Chung
Pearl Eden #18
玉蘋吐翠
Born and raised in Hong Kong, I spent six years studying in Tainan, Taiwan, which became my third hometown. During university, I drank bubble tea almost like water — it was part of everyday life.
Costel Spasenie
Keelung impression | Mountain & Sea
Inspired by my first morning in Keelung, Taiwan, 2024
Ben Wilson
TAIPEI TO TAINAN
A celebratory taste of Taiwan: floral Old Tom gin meets roasted tomato, huamei, oolong, Kaoliang and wintermelon, creating a bright, savoury and refreshing highball inspired by the island's vibrancy.
Cast Your Vote
Every Vote Counts
Your voice helps shape the future of modern mixology. Support the finalist whose creativity, craft, and story move you most.
One vote per person. By voting you agree to our terms & privacy policy. Votes are collected anonymously and used solely to determine the People's Choice award for the Golden Pearl Mixology Contest 2026.
Swapnil Patel
Golden dynasty
Golden Dynasty is a bold and beautifully layered whisky cocktail that brings together the warmth of Maker’s Mark Whisky with the delicate sweetness of winter melon syrup, the vibrant citrus character of grapefruit, and the distinctive aromatic spice of Timur berry. Herbal and woody notes add depth and complexity, creating a drink that moves from warm and sweet to bright, spicy and beautifully balanced.
Inspired by the richness and elegance of a golden dynasty, the cocktail celebrates layers of flavour, craftsmanship and character in every sip.
Sin Fung Ko
Jade
Some flavours just take you somewhere.
Growing up in Hong Kong, I’ve always had a soft spot for Taiwanese hand-shaken tea culture (手搖茶 [shǒu yáo chá]) — the queues, the endless combinations, and that feeling of picking up a drink and discovering something unexpectedly addictive.
It’s part cocktail, part Taiwanese tea nostalgia, and a little bit of Hong Kong meeting Taiwan.
🍸 多多綠 (Green Tea Yakult), but make it a cocktail. This is Jade.
Saldrin Mascarenhas
SHĀN YǓ 山語
The concept is about going backwards through Taiwan’s flavour history. Maqaw connects the drink to Indigenous Taiwanese mountain food traditions.
Millet represents harvest and agricultural heritage.
Taiwanese high-mountain oolong becomes the heart of the cocktail. Winter melon connects the drink to traditional Taiwanese beverages. Then we return to modern Taiwan through coconut jelly — a subtle reference to the bubble-tea culture that made Taiwan famous worldwide.
Damian Murgatroyd
Firecracker
My inspiration came from the Taiwanese folk ritual, the Bombing of Master Han Dan, a deity associated with wealth and prosperity who is said to fear the cold. During the ritual, men representing Master Han Dan endure showers of firecrackers to ‘warm’ them up, with the explosions believed to bring good fortune.
Umberto Salvati
Yushan (Jade Mountain)
Yushan captures the soul and geography of Taiwan in a single glass. It begins with a local overproof rum, honoring the island's centuries old sugarcane trade. This robust spirit bridges two contrasting landscapes: vibrant mango channels the sun drenched valleys and bustling night markets, while wild Shan Cha black tea brings the misty, floral depth of high altitude forests. The journey ends with a Bīng inspired Garnish.
Tony Hercus
Sweet ’n’ Sour
The drink was inspired as a fusion of exotic syrups and flavours from Taiwan and the base spirits are uniquely and truly Scottish.
Marco antonio zipagan eiroa
The Bubble man
This drink is a story of a taiwanese boy growing up in Taiwan, experiencing life as an adult and
Finally taking a leap of faith, travelling to the UK to work as a bartender. A cocktail inspired by the 3 chapters of his life from drinking bubble tea as a kid, then downing pints of beer as he grew up, and finally sipping cocktails in London while looking back where he started.
Refreshing Roasted oolong with creamy taro foam on top.
Dennis Sadovyak
Koko Mama
Using three out of four Boba Formosa provided; the lychee coconut jelly to symbolise the white sun of the flag and that is also mirrored in the Koko Kanu coconut rum, portraying the livelihood of the people of Taiwan.
Lewis Currie
Sānmiàn
Sānmiàn meaning Three Sides My drink was created to represent three different landscapes of Taiwan. 3 sides of a country, brought into the future in the form of a flavourful Non-Alcoholic Cocktail, in an age where people are looking for better and more flavourful N/A offerings. The 3 landscapes are: Mountain Ranges Orchards City
Alex Gill
Sleeping Lion
Sleeping Lion, named after the world’s largest natural freshwater pearl.
Edith Ku
Summer Tea Stall 夏夜茶攤
A contemporary interpretation of Taiwanese flavours, where oolong-infused bourbon meets bright, tart rhubarb and juicy and ripe cherry, lifted by fresh lemon. Labdanum adds earthy complexity, while brown sugar jelly balls brings a familiar Taiwanese sweetness.
Petru Ivan
Boba Fashioned Milk Punch
Inspired by the fusion of Taiwanese boba tea and the Old Fashioned — one of the first whisky cocktails I learned to make. For me, drinks are a way of connecting people, cultures and memories, bringing the familiar flavours of boba tea into a classic whisky cocktail.
José Antonio Domínguez Garcia Consuegra
Super Boba
Super Boba is my grown-up take on the classic taro bubble tea. I wanted to keep those nostalgic flavours of taro and milk, but give them a lighter and more sophisticated twist through clarification.Rum provides the base, with oolong-infused Amontillado adding nuttiness and depth. Coconut water keeps it fresh.Familiar bubble tea flavours, with a little more attitude, finished with lychee pearls.
Cairo McKeown
Huanying
Inspired by Taiwan’s hospitality and love for tea, using plum, oolong and Osthmanthus, this take on a gin sour is herbal and bittersweet. Using the stone fruit notes of the Ostmanthus Syrup, I paired it with some oolong tea for its floral notes, with the Botanist’s peppery/citrus backbone bringing it together.
Rolland Varga
From Mountain to Market
From Mountain to Market is my journey of discovering Taiwan through flavour, food and connection. Inspired by the ritual of gathering around a game of mahjong, it celebrates those little moments where we stop, share a drink, laugh and reconnect, wherever we are.
Lorenzo Gavelli
COMMON CULTURE
The inspiration is to marry proprietary Asian flavours - kumquat, rattan pepper and oolong with the modern practice of adding milk to boba tea for texture then clarifying everything for a clean look fit for a modern drink.
Kowan Lau
A Golden Memory
This cocktail is inspired by my first trip to Taiwan in March this year, where I spent a week exploring Taipei and Jiufen.
During my journey, I discovered Taiwan through its street food, local snacks, tea culture and drinks. I was particularly fascinated by how naturally tea and bubble tea are part of everyday life, as well as the colourful and playful character of Taiwanese culture. The hot-air balloons also became part of my memories of the trip and inspired the visual element of the cocktail.
Clark Scott
The Bubble Teasar
Inspired by the Bloody Ceasar, a popular Canadian drink, this cocktail has spice, saline, and a little vegetable quality, all with a tropical spin thanks to the mango juice. All clarified with agar agar and garnished with some chili flakes
Lorenzo Barra
An Italian in Taiwan
What happens when Italian aperitivo culture meets Taiwanese tea tradition?. In Italy, my nonna taught me to never waste anything in the kitchen.
Monik Mistry
The Ayrelift
The willing to connect two Islands thousands of miles apart through flavours, and mixology. My love for teas and the Taiwanese Tea culture bringing together with the Non-Peated Scapa 10 Whisky so that the roasted aroma of the Oolong Tea blends well with Heather Honey giving out umami flavours balancing the Whisky.
Oliwia Dziatkowicz
GUAVA OOLONG MILK TEA
A fruity and creamy twist on Taiwanese bubble tea, combining roasted oolong, fresh guava and Hakushu single malt whisky, balanced with soy milk and a touch of brown sugar. Finished with lychee popping boba for a playful burst of texture.
Vege Tseng
Austronesian
Taiwan sits at the northernmost of Austronesian in the world. The people always drifting towards around the world. A little island but has a rich culture contents. Now I bring the Taiwanese drinking style drifting into the glass. There is a tea in Taipei call Tie Guan Yin, mostly roasted with charcoal and brings deep, dark and smoky flavors. Brings the character about the food culture in Taiwan with homemade mushroom tincture gets umami and savoy note. Pairing with a famous fruit in Taiwan - Watermelon, Passion Fruit, Lychee. It is small but includes everything!
Josh Riley
Orchid Island
This cocktail is inspired by the flying fish cosmic cycle of the Yami (Tao) people of Orchid Island. Across 3 seasons of the year the Yami peoples split the ceremony into the arrival and summoning of flying fish to the island, the harvesting, day fishing and storage and finally a period of restriction and rest where fishing is strictly prohibited.
William Wright
Gin Taro Milk Tea Punch
The Gin Taro Milk tea cocktail containing
Ki no bi gin, Yuzu Sake, roasted oolong tea concentrate cordial, paragon white Penja Pepper syrup made into a milk punch using homemade taro milk tea
Rami Hammoude
The pearl between two islands.
A cocktail that brings together Taiwan and Jersey through nature, culture and tradition.
Kavalan Whisky, osmanthus and passion fruit bubble tea reflect Taiwan, while honeycomb, Timur berry and coconut water capture the natural character of Jersey.
A balance of sweetness, freshness, spice and floral notes, two islands, one journey.
Connor Wren
Malt and Maqaw
Malt & Maqaw is inspired by the flavours of Scotland and Taiwan, bringing together Glengoyne 12 with Dong Ding oolong, maqaw pepper, black sesame and boba Famosa brown sugar pearls. The result is a rich, aromatic and balanced cocktail, finished with a refined nod to Taiwan’s iconic bubble tea culture.
