Master the Martini. Respect the Rickey. But leave some room for gin cocktails that refuse to play by the rules. That’s what Bombay Sapphire Gin is doing this year, having sponsored the event that brought cocktail artists from all corners of North America to compete in the United States Bartenders’ Guild Most Imaginative Bartender Competition. Some of the best in their field, and known for thinking outside the box, the contestants put their advanced skills to work on concoctions composed of avant-garde ingredients (wildflower cashew milk? vegetable soup?) and inspired by a range of unlikely things. For example, a favorite folk singer, a Japanese honeymoon, Thai sticky rice, and Laverstoke Mill—the state-of-the-art riverside distillery in southern England that Bombay Sapphire calls home. Read on to discover the dozen finalists and how their convention-busting cocktails turned heads and drew praise at this year’s competition.

Golden Star, Created by Adam Robinson (Portland)

Made with Bombay Sapphire Gin, Concentrated Pineapple, Sesame-and-Toasted-Rice-Powder Orgeat, Lime Juice, Hibiscus Syrup, and Egg Yolk.

Why it's special: Ingredient Manipulation. Adam uses his experience working in bars around the world to give U.S.-made pineapple juice the sweet, rich flavor profile of Asian pineapples.

Omakase, Created by Collin Nicholas (San Francisco)