Icelandic bartender takes second in Hennessy MyWay contest

Icelandic bartender Róbert Aron Proppé finished second in the international Hennessy MyWay cocktail competition in France, mbl.is reported. He said he was still “coming down to earth” and would decide on his next steps once he had done so.

Proppé’s cocktail, called “In due Time”, used three ingredients: reduced whey, birch syrup and Hennessy XO cognac. Drinks International reported that the drink was recognised for its sustainability. The cocktail explored how Hennessy XO might taste if made in Iceland, where grapes and oak do not grow. Proppé used reduced whey, a byproduct of dairy production, as eau de vie, while birch sap syrup and birch water were used to evoke barrel ageing.

The Hennessy-run competition gives bartenders the chance to showcase creativity, professionalism and new ideas in cocktail-making, with an emphasis on creativity and sustainability. Proppé first won a qualifying competition in Denmark before advancing to the final in France.

Proppé, 22, has worked for four years as a bartender at Drykk bar in the Pósthús food hall. He said he began working as a waiter while studying, then became interested in bartending after visiting a bar where a friend worked.

Despite his relatively short career, Proppé has also won Iceland’s bartending championship and competed at the world championship, where he placed among the top 15. This year, he competed in the European bartending championship and received an award.

His result in the Hennessy competition means he will help judge and take on other duties at the event next year. He said the opportunity could also open doors to working with Hennessy.