Cocktail Competitions - RESULT
[05-2006] Female Bartending Championships in Italy
Charlotte Voisey scooped the silver medal at the recent World Female Bartending Championships in Italy. In her first international competition, Charlotte, a UKBG committee member, CLASS Magazine's Best Bartender 2004 and is currently the General Manager of Apartment 195 in London represented the UK at this fiercely competitive event, hosted by "Bar Giornale" magazine as part of bar festival 2006, Italy's two-day bar show held in Rimini.
Charlotte Voisey receives her award for wining the Silver medal
at the competition.
According to Charlotte, a very experienced international line up created an incredible atmosphere. "The organisers were very happy to have us in Italy," said Charlotte. "The other competitors were professional and friendly, but it was clear that each had an ambition to do their best and hopefully gain recognition. I was nervous before the competition and, despite a wealth of experience among the others, I had a feeling that I was not the only one.
"I was so delighted when my name was announced in second place; a little surprised - not because I did not think that my drink was good enough because I had spend a lot of time and energy creating something special - but because I knew that the standard was high and that most, if not all, of the others had previously competed in an international event. "I was also so pleased because I was representing the UKBG, an honour not taken up lightly."
Charlotte in front of the competition stage.
Twenty countries, including Singapore, Israel, Croatia, Spain, Italy, Germany, Holland, Finland and Sweden, sent representatives to this event. Following is the recipe for her silver-medal cocktail.
Summer Blossom
- 45ml Belvedere Pomeranzca
- 5ml Aperol
- 1 strawberry, soaked in angostura bitters and vanilla sugar
- Dash of lemon juice
- 75ml lychee juice
- 25ml mandarin syrup
Shake all ingredients with ice and strain into a glass filled with cubed ice. The cocktail has a vanilla bean whip top. Garnish with an edible flower.