Mr Ball will go forward to the national final in Wellington on Sunday, where eight regional finalists will vie for the three spots on Team New Zealand at the 42Below Cocktail World Cup 2012.
The other regional finalists who shook things up in the World Bar were Chanel Campbell, of the Cadillac Club, Juleon Green, of the Naughty Penguin, Jamie Hughes, of Toast, Dunedin, Ben Leggett, of Bardeaux, Shannon Sanderson, of Lalaland, Wanaka, Jeremy Stevens, of Barmuda, and Tessa Taft, of Mini Bar.
Mr Ball impressed the three judges with his cocktail "Nectar of Lavandula".
The recipe was 45ml of 42Below Honey infused with blackberries and raisins, 20ml of Carpano Antica Formula, two orange zests, dehydrated plum and Campari dust, dried lavender, chamomile and lavender honey smoke.
His method was: rim the serving glass - specifically, a bulbous pinot noir glass - with Campari and plum dust and chill. Add the infused 42Below Honey, Carpano Antica formula and one of the orange zests to a mixing glass and stir, then strain into chilled serving glass.
Garnish with orange zest and fill glass with lavender, chamomile and lavender honey smoke and enjoy.
