Shaken not stirred: Cocktail competition offers lessons for an aspiring beverage management professional

Graduate student Victor Uceda-Vereau just returned from showing off his mixology skills on the global stage at a cocktail competition in Monaco.

Going into the contest as the top U.S. finalist - he had won a prelimary round in Chicago - the current hospitality student and 2024 alumnus joined rivals from around the world in a race to craft the best, most unique drink using the Italian liquor Italicus Rosolio di Bergamotto, the makers of which sponsored the event.

A class that changed everything

Uceda-Vereau's interest in the multi-billion dollar beverage industry began with the hospitality class "Global Introduction to Beverage," taught by Gabriel Urrutia, that introduced students to what people all over the world imbibe. It focuses on fundamental knowledge of wine, beer and spirits production. 

“I was just there to mainly take an elective, blow off some steam, take an easy class. Turns out it was probably one of the greatest classes I’ve ever taken in my life,” Uceda-Vereau said.

Learning about the variety and how different societies approach alcohol and other beverages led Uceda-Vereau to seek out jobs at two of Miami’s top bars, including the hot spot Bar Kaiju. There, he worked with a supportive team that allowed him to grow and build his love of crafting new drinks. His coworkers ultimately encouraged him to enter the competition.

The art of the cocktail

As Uceda-Vereau looks forward to a career on the managerial side of the beverage industry, he for now enjoys the creative outlet that working directly with customers offers him and welcomes the chance to take flavors to an artistic level.

He competed in a drink-making contest once before—at the Lavaza and Bacardi sponsored Coffee in Good Spirits Cocktail Competition held at the Chaplin School—and did well. With encouragement from the team at Bar Kaiju, he went on to have a breakthrough in the Art of ITALICUS Aperitivo Challenge in Monaco.

His competition cocktail, Huaca Di Rosolio, was influenced by his own Peruvian heritage. Drawn to the idea of bringing culture to life, Uceda-Vereau looked to create both a beautiful drink and one that touches people with a story.

Fascinated by the ancient Moche civilization that once flourished on the northern coast of Peru—and the culture behind their sophisticated, complex temples and ceremonial art—Uceda-Vereau found inspiration. More personally, he connected the drink to his grandfather by using strong flavors like pomegranate, which his grandfather grew on his own farm.

“I connected not just the symbolic meanings in the artwork created by the Moche people, but also the ritualistic aspect behind it all,” Uceda-Vereau said.

Victor Uceda-Vereau at his first competition on the BBC campus back in 2024.

Preparation makes perfect

In advance of going to the preliminary competition in Chicago, Uceda-Vereau spent weeks fine-tuning flavors, making mock presentations and working to bring his narrative to life. Nervous like everyone else, he really shined in telling his story through his craft creation. He wound up taking home the top spot and a plane ticket to the French Riviera in Monaco.

Having the opportunity to mix book learning with actual hands-on experience has been the perfect recipe, he says. The journey to Monaco resulted in his meeting dozens of other young, up-and-coming storytellers and future hospitality leaders.

“Studying under the Bacardi Center of Excellence Program within the Chaplin School of Hospitality & Tourism Management has given me unforgettable opportunities, brought me a lot of connections to new people, and it's given me experiences that I never thought I’d have,” he said.

Never having traveled before to Europe, Uceda-Vereau couldn’t wait to immerse himself in a new culture, surrounded by the other competitors.

“I was excited to see what the other champions had made—their stories, their backgrounds,” said Uceda-Vereau.

Although he didn’t take home the global title, he walked away feeling fortunate that his college experience led to a life-changing trip.

“This experience has sparked new creativity," he said, "and delving into new flavors was a unmatched learning experience that I will never forget.”