He was one of two bartenders to win an all-expenses-paid trip to Singapore to represent New Zealand at the 2010 International Bartenders Association competition.
Mr Silva won the senior freestyle/flair category, which requires bartenders to entertain an audience by juggling bottles while at the same time creating a tasty cocktail.
The Rhubarb Rhumba, inspired by lemon and rhubarb pie, is made from a combination of Smirnoff vodka, Cointreau, lemon juice and a rhubarb compote foam.
Lisandro Walfisch, of Wellington, who won the senior classic competition, will also compete in Singapore.
Barman at Dunedin's Toast Jae Jung won the novice classic category.
Otago Polytechnic programme manager of hospitality management Dion Hyde said that despite modest numbers, the competition was a success.
"The guys... were some of the best that I've seen in a while."
Eight bartenders also attempted to make the world's fastest dry martini, with Callum Batchelor, of Christchurch, completing his version in 24 seconds.
While he set a New Zealand record, it has yet to verified as a world record.
