Competition Results
- The Luxardo "Classics" Cocktail Competition
- The Remy Martin 2011 Presentation and Cocktail Competition
- The Galvin Cup 2011
- Bulldog Gin Cocktail Competition
- Calvados Nouvelle Vogue International Trophies
- Jameson Competition
- The Chateau Du Breuil Competition
- Young Bartender of the Year Competition
- Monin Competition 2010
- KARLSSON VODKA COMPETITION 2010
- FLOR DE CANA COMPETITION 2010
- The UKBG & Finest Call NON ALCOHLIC competition
- UKBG/Finest Call UK Flair Final
- The Galvin Cup 2010
- Akvinta Grand Prix FINAL Results
- Daniel Crebesse Report of the UKBG Akvinta National Cocktail Competition FINAL
- Akvinta Grand Prix Glascow Heat Results
- Akvinta Grand Prix South West Heat Results
- Akvinta Grand Prix London Heat Results
Photography by Tom Elms To see more photos from the day please click here.
The Remy Martin 2011 Presentation and Cocktail Competition
Thames Valley & South West UKBG
Remy Martin Presentation and Cocktail Competition
On Tuesday 31st of May, 10 skillful cocktail makers came to compete at Harry's Bar, Marriott Hotel in Bournemouth for a chance to win a trip to Cognac to see the magic of Remy Martin.
As the competitors, some coming from far and wide, arrived our wonderful host Peter Gyor treated us all to warm cookies. Then the U.K. Rémy Ambassador, Alex Quintin, lead us through a delicious, spellbinding tasting of the Rémy Cognac range.
Now it was time for the main event, the cocktail competition and after an afternoon of shaking, stirring, mixing the results were in. Robbie Strucwick from the Captains Club in Christchurch mixed a cocktail called The Clarke Classic, named after a friend of his, came 3rd, which is very impressive for his first competition. Carlo Mereu from the Bath Spa Hotel muddled up some fresh mint to create refreshing concoction called Remymt. Our winner Swaand Korgonkar from The Savoy Hotel shook his very expensive saffron cocktail Foile.
While we were adding up the scores from the cocktail competition we held a perfect serve competition with the Remy XO, where the Bartender choose their way of serving the XO with the Perfect compliment. The standards were so high we had two winners for the perfect serve, Swaand Korgonkar from Savoy Hotel who delivered a very classy service with dry ice steam, cigar chocolates, and caviar. Our other winner was Larry Haxby (the pirate) from 1812 Bournemouth, had a really genuinely passionate attitude and match XO with figs and chocolate truffles. Carlo Mereu from Bath spa came 2nd by combining XO with orange chocolate. Matt Tyre from Captains Club Christchurch was 3rd matching with lovely homemade hazelnut ice cream.
Photography by Tom Elms To see more photos from the day please click here.
Results
Cocktail Competition
The Winner Swaand Korgonkar from The Savoy Hotel with his cocktail called 'Foile'
50ml Remy Martin V.S.O.P., 25 Quincy Pear Liquor, 15ml Lemon Juice, 20ml of Honey, dash of Homemade Citrus Bitters and Saffron all shaken to all together with ice
2nd Place Winner was Carlo Mereu from the Bath Spa Hotel with his cocktail called 'Remymt'
50ml of Remy Martin V.S.O.P., 25 ml of Grand Mariner, 10cl of sugar syrup, mint leaves with dash of lime/lemon juice all shaken together with ice.
3rd Place Winner was Robbie Strucwick from the Captains Club in Christchurch with his cocktail called 'The Clarke Classic.'
50ml of Remy Martin V.S.O.P., 25ml of Chambord, 15ml of Mozart Dark, 15ML of Raspberry syrup and ½ shot of espresso all shaken to together with ice, then finished off with Chocolate foam.
Perfect Serve
Joint Winners Larry Haxby from 1812 Bar at the Royal Exeter Hotel in Bournemouth.
Served with figs and Remy Martin chocolate truffles.
And Swanand Korgonkar from the Savoy Hotel.
Served with an array of chocolates, caviar and a cigar
2nd Place Winner Carlo Mereu from Bath Spa
Served with a chocolate tart and nut and orange chocolate.
3rd Place Winner Matthew Tyre from Captains Club Christchurch.
Served with homemade hazelnut ice cream.
I would like to give a big thank you to Peter Gyor and all the staff and management at Bournemouth Marriott, Karen Burgess from First Drinks, The U.K Rémy Ambassador, Alex Quintin and our sponsors Remy Martin.
Photography by Tom Elms To see more photos from the day please click here.
THE GALVIN CUP 2011
On the 23rd of May at the glamorous Whisky Mist we held the 5th Galvin Cup, a superb concept thought up by Chris Galvin and his team from Galvin at Windows at the top of the Park Lane Hilton Hotel.
The sponsors this year were Bacardi Martini and some great cocktails were created with Master of Ceremonies Nigel Barden, a food and drink presenter from the BBC conveying every shake, pour, mix and stir.
This is a two part competition with the morning seeing the running of a competition for students and the afternoon for professional bartenders, the format is that all have to make a classic cocktail (this year the Martinez) with MARTINI Rosso and then follow this with a new creation using MARTINI Bianco or Rosato.
In both competitions the participants are subject to scrutiny from judges seated at the bar who are looking for accurate, clean and efficient work and the drinks are judged by a panel of judges who are seated in another room and have no idea who created the drinks and how they performed.
Ramon Ramos, from Westminster Kingsway College, won the student competition. The professional bartenders competition produced some really efficient work, I know as I was one of those judges and had the pleasure of judging the eventual efficiency prize winner, Harry Glockler from the Ritz Hotel and I can tell you that his performance was faultless, however all the three efficiency judges (Myself Brian Page, Stefano Cossio Dorchester Hotel and Jim Slavin UKBG National Administrator) agreed that the work this year was first class with nobody losing more than 5 points during the whole competition and when one takes into consideration the nerves that they all get then we can really count ourselves so lucky in this country to have such great bartenders, and yet we know it is not just luck, these bartenders have honed their presentation skills with good training and hard work, well done all of you.
The final afternoon result was decided by a ‘shake off’ of the first two place winners of each of the earlier heats only this time they were presented with a set of mystery ingredients and given 5 minutes to create another cocktail from them and MARTINI Gold by Dolce & Gabbana, not an easy task, in front of the The BACARDI Global Ambassador, David Cordoba. The blind judges (Legend Peter Dorelli – Head bartender at American bar at Savoy for over 30 years, Chris Galvin – Patron and Director of the famous Galvin at Windows, Giuseppe Gallo – MARTINI Global Ambassador and Ago Perrone – Best World Bartender and head of mixology at Connaught Hotel) found it really hard to decide the eventual overall winner but they decided that the most creative bartender with a great drink was by Alessandro Pizzoli from The Kensington Hotel.
Thanks must go to Giuseppe Gallo from Bacardi Martini for their support and of course none of this was possible without the fantastic support of Fred Sirieix General Manager and his team at Galvin at Windows, they really do all get behind this competition designed to attract more young people into our great industry, finally again such great work behind the scenes from UKBG Vice-President Luca Cordiglieri and his team.
I think that with performances like these we are in safe hands for the future, I am so pleased and proud that I was able to be part of it.
Brian Page Technical Judge
From left to right: Daniel Carvalho, Dario Provenzano, Salvatore Damiano, Swanad Korgaonkar, Giuseppe Gallo, Alessandro Pizzoli, Matteo Corsalini and Harry Glockler.
Results
Students Competition
1st place: Ramon Ramos, Westminster Kingsway College
2nd place: Nuappa Rattanakistunthorn, Westminster Kingsway College
3rd place: Laure De Fromant de Bouaille, Lycee Ferrandi Paris, France
4th place: Stacey Crawford, Croydon College
5th place: Bobby Thompson, Croydon College
6th place: Jia Yu To, Westminster Kingsway College
Professional Bartenders Competition
1st place: Alessandro Pizzoli, The Kensington Hotel
2nd place: Dario Provenzano, The Dorchester
3rd place: Daniel Carvalho, Good Godfrey’s The Waldorf Hotel
4th place: Swanad Korgaonkar, The Savoy
5th place and Efficiency Prize Winner: Harry Glockler, The Ritz
6th place: Salvatore Damiano, Captains Club Hotel
Matteo Corsalini from Corinthia Hotel got the highest score outside the six finalists.
Results from Bulldog Gin Cocktail Competition 2011
On Wednesday 4th May we held a wonderful cocktail competition in association with Bulldog Gin at the fantastic Folly. As you will see from the recipes below the 26 talented bartenders came a great variety of concoctions of all shapes and sizes with a little dry ice thrown in for good measure.
Thanks to Sebastien our area chairman, his committee, sponsors, judges, the Folly staff and management the competition ran like clockwork and was enjoyed by everyone that attended.
Photography by Tom Elms To see more photos from the day please click here.
Competition Results and Cocktails
Winner Bystrick Uko "Samarqand Bar" Dandling Dog
50ml Bulldog Gin
30ml Homemade dandelion syrup
20ml fresh lime juice
12.5ml yellow chartreuse
1 dash orange bitters
1 egg white
garnished with lime and lemon zest
Shaken tall glass
Second and Best Technique Alessandro Pizzoli "The Kensington Hotel"
Bull Flower
15ml Rhubarb Liqueur
35ml Bulldog Gin
40ml Rhubarb, lime, ridascion homemade juice
5ml lemongrass and ginger cordial
5ml mango syrup
top up Ginger Ale
Garnish china mandarin, lemongrass stick, ginger, rhubarb and mango
Shaken tall glass
Third Marco Piroli "Lab Bar" Dog Collins
50ml Bulldog Gin
50ml Apple Juice
50ml homemade agave cassia bak water
25ml lemon juice
4 dash coriander bitter
1 liquorice stick
splash soda water
garnished liquorice stick, lemon peel, coriander
shaken tall glass
5th Mate Csatlos “China Tang at the Dorchester”
4th Jean Yves Dufrenoy “Mint Leaf in the City”
Results from Calvados Nouvelle Vogue International Trophies
Calvados Nouvelle Vogue International Trophies Press Release Results PDF
Jameson Competition Results
Pernod – Ricard Presented a Cocktail Competition on the March 15th at the Macdonald Bath Spa Hotel.
The Winner will be a guest of Pernod-Ricard to attend, and take part in the Jameson Bartenders Ball against Bartenders around the World in Dublin in June this year with trip to the Middleton Distillery in Cork included
Competition report coming soon.
Photography by Tom Elms To see more photos from the day please click here.
Results from The Chateau Du Breuil Competition
TOP 3 WINNERS FROM LEFT TO RIGHT: Matteo Corsalini (3rd place), Karin Engele (1st place) and Alessandro Pizzoli (2nd place)
On Tuesday 1st March 2011 The UKBG and Chateau Du Breuil held a cocktail competition at Mint Leaf Restaurant and Bar, where 15 top bartenders from all over th UK came to compete in the first competition of 2011.
The winner Karin Engele will represent the UKBG at the International Final of the Calvados Nouvelle Vogue Trophies in France.
Karin Engele Winners report coming soon.
To read the report from Amathus click here
Photography by Tom Elms To see more photos from the day please click here.
Photography by Tom Elms
To see more photos from the day please click here.
Young Bartender of the Year Competition
10 of the most promising bartenders in the country competed at the UKBG Young Bartender of The Year sponsored by Martell Cognac.
The competition was only open to members not older the 27, it consisted of 3 sections, a questionnaire with 100 questions on product and general knowledge, a Role Play where the bartenders had to make 2 classic based Cognac, in this case a Porto Flip and an Egg Nogg, and also interact with 2 guests. The last part was a cocktail competition with Martell XO.
Held at the beautiful Homehouse Club the day started early and some competitors came all the way from Scotland to take part.
The Best questionnaire went to Jonatan Ferri, The best Role Play to Bruno Do Nascimento from The Dorchester Hotel, The Best Cocktail to Simone Caporale from Artesian at The Langham's and the Best Technical to Alessandro Pizzoli from The Ritz.
The Overall Winner was Jonatan Ferri who will represent the UKBG at The IBA Elite Bartender Course 2011. Jonatan also wins at trip to Martell, he will be joined by Simone Caporale who was second, Harry Glockler from the Ritz 3rd and Bruno Do Nascimento who came 4th.
Photography by Tom Elms
To see more photos from the day please click here.
Monin Competition 29th September 2010
The first edition of the UKBG and Monin Cup was held at Ronnie Scotts, Soho, London and 20 competitors battled hard for the £750 prize. Competitors had to make a cocktail with either Monin Liqueur or Syrup and had a free choice on the base spirit on the first round. Then the first six were given surprise ingredients and had to make a cocktail on the spot.
Giulio Amodio fom China Tang at The Dorchester was the one to win over the judges with Tiziano Tasso from the Club At The Ivy taking second place, Mirko Falconi from the Lanesborough was third, Richard Beck from Roof Garden was 4th, Pancrazio Manconi from the Ritz Hotel 5th and Salvatore D'Amico 6th.
On the 21st September Karlsson's Gold Vodka held "Perfect Serve" Bloody Mary Cocktail Competition
Photography by Tom Elms
To see more photos from the day please click here.
KARLSSON VODKA COMPETITION BOUTIQUE BAR SHOW 21st September 2110
"The first UKBG Competition sponsored by Karlsson Vodka where competitors had to make a twist of the Bloody Mary goes to Adam Lahham of Aqua Kyoto cocktail bar and restaurant .
Adam impressed the judges with a very well thought out presentation and well balanced Bloody Mary with unsual flavours, Alessandro Pizzoli from the Ritz Hotel wins second place and third goes to Pawel Rolka from le Coq D'Argent."
Winner Adam Lahham (Aqua Kyoto Bar)
"Bloody Karlsson and Samurai's Mary"
45ml Karlssons Vodka
10ml Worcester Sauce Japanese
1 Pinch fresh coriander
150ml Tomato Juice
1 spoon of Hari Kari
Garnished with Cherry Tomato
2nd Place Alessandro Pizzoli (The Ritz London Rivoli Bar)
"Vintage Bloody Mary"
50ml Karlssons Vodka
90ml Fresh Tomato Juice
10ml Pedro Ximenez Sherry
20ml Lemon Juice
5ml Balsamic Vinegar, Worcester Sauce
1 drop of Tabasco
1 spoon of Celery Salt, Black Pepper
topped up with Foam of Celery and Sweet Corn
Garnished with a Cheese Grissini
3rd Place Pawel Rolka (Coq D'Argent)
"Essence of Mary"
40ml Karlssons Vodka
17.5ml Bloody Mary Mix
170ml Tomato Consome
30ml Tomato Juice
Garnished with Celery stick, Serrano Ham, Dried Slice Green Tomato, Semi dried cherry Tomato, Micro Basil, Olive Oil, Onion
On the 22st September 'Spice in the City' - Flor de Caña Cocktail Competition
Photography by Tom Elms
To see more photos from the day please click here.
FLOR DE CANA COMPETITION ON THE 22nd September 2010
To enter the competition contestants had to create a new cocktail recipe involving either Flor de Caña 7yr Grand Reserve or Flor de Caña 12yr Centenario. The first round of the competition involved creating these recipes for the judging panel. This year the panel consisted of last year's winner Tiziano Tasso from the Club at the Ivy, Amathus Drinks' resident cocktail expert Phil Duffy and the President of the UKBG Daniel Crebesse. The second round of the competition involved creating a cocktail from a selection of mystery ingredients. For the second round the judges were also joined by Amathus Drinks Managing Director Harry Georgiou.
There was a great variety of drinks at the competition: long, short and hot were all represented; drinks from classic bars and more modern examples in equal abundance. It was fantastic to see a lot of thought and effort put into glassware and garnishes. Surprisingly, some of the best drinks came in the final shake-off, with the judges agreeing that the eventual winner was the best drink of the day. Congratulations to Saverio Vicari who was crowned the winner and will be jetting off to Madrid soon courtesy of Amathus Drinks and Flor de Caña. Francesco Turro from Hix was second, Vanina Stanek from Theo Randall third, Terry Cashman from The Hoxton Pony 4th, Giulio Amodio from China Tang @ The Dorchester 5th and John Enis from Santa Chupitos in Liverpool 6th. Harry Glockler from The Ritz was awarded the Best Technical prize.
Winner - Saverio Vicari, Jumeirah Carlton Tower Hotel
"Kiss in the Dark"
50ml Flor de Caña 7yr Grand Reserve
25ml Passoa
15ml Drambuie
1/4 fresh lime squeeze
7 fresh raspberries
Method: Put the raspberries in a cocktail shaker and muddle gently. Add the rest of the ingredients. Add the ice and shake well. Double strain in a pre chilled martini glass.
2nd Place - Francesco Turro, Hix
"Hola Chica"
45ml Flor de Caña 12yr Centenario
30ml Carpano Antica Formula
5ml Spyce syrup*
2 dash Orange Curacao
2 dash Creme de Noyeau
2 dash Whiskey Barrel Bitters
Method: In a mixing glass add all the ingredients over a Spyce ice block* and stir and chill until perfect dilution, strain in a chilled cocktail glass, garnish with wide orange zest with cloves in it.
*3 cinamon stick 1 vanilla pod 15 cloves 1/4 grated nutmeg, 15 coffee beans 5 cardamon 8 star anise add water an freeze in a mold to make the ice cube, use the same recipe adding 1 kg sugar to make the syrup.
3rd Place - Vanina Stanek, Theo Randall
"Bird of Paradise"
40ml Flor de Caña 7yr Grand Reserve
15ml Aperol
5ml Mandarin Napoleon
1 scoop of iced amalfi lemon sorbet
A hint of Tumeric
1/2 fresh apricot
Method: Shaken. Decoration - Midori foam
Glass: Martini
4th Place - Terry Cashman, The Hoxton Pony
"The Dahlia Sour"
50ml Flor de Caña 7yr Grand Reserve
15ml Lemon
15ml Simple syrup
25ml Homemade Ginger and Lemongrass juice
10ml Egg white
5ml Liqueur de Coquelicot
Method: Combine ingredients in a mixing glass with cubed ice, shake very hard for 10 seconds and strain. Garnish with lemon zest (discard after spraying oil) and a small mint tip floated on foam.
Glass: Coupette
5th Place - Gulia Amodio, China Tang AT The Dorchester
"Guaranini Fizz"
50ml Flor de Caña 12 yr Centenario
15ml Martini rosso vermouth
10ml Passion fruit syrup
5 ml vanilla syrup
5 ml mango puree
5 ml fresh lime juice
45 ml prosecco wine
Method: Shake and double strain. Garnish with fresh passsion fruit, pineapple leaf, apple slice, maraschino cherry.
Glass: Margherita
6th Place - John Ennis, Santa Chupitos, Liverpool
"The Gentlemen's Rum & Coke"
40ml Flor de Caña 7yr Grand Reserve
3 dashes of angostura bitters
1 dash absinthe
2 Bar spoons of Averna (Sicillian amoro)
1 Bar spoon of Gingerbread Syrup
A splash of cola
Method: Place absinthe in a 12oz Old Fashioned glass and fill with ice and water. Leave to rest... In a mixing glass place the rest of the ingredients and fill with cube ice. Stir until the desired dilution is reached. Empty the absinthe, ice and water out of the glass (being careful to shake off any excess water).
Top the glass up with fresh ice and then strain the prepared mixture over the ice. Top of with a lemon twist. Good night god bless..
Glass: 12oz old fashioned
The UKBG & Finest Call NON ALCOHLIC Competition
This occasion was fun: I liked the electrifying atmosphere of enthusiasm mixed with tension.
Of course this competition was special because it stood out as a non-alcoholic contest:
I took the great risk (and gamble) of trying a personal cocktail based on liquorice - a tricky ingredient which in principle is not to everybody's taste. I was glad it went smoothly.
On this occasion there were fewer competitors but certainly they all did a great job and I feel that the contest was very close. This is understandable as among my colleagues there were bartenders from the best known bars in London.
i am grateful to the Jury for selecting my cocktail - "LIQUOLADA" and i feel honoured to represent the UKBG in the Grand Final in Prague for the Mattoni Competition and I want to reassure them of my determination to do my best
Giulio AMODIO
Liquolada
- 10cl Still Water
- 2cl Liquorice Cream
- 5cl Finest Call Sweet and Sour Mix
- 5cl Finest Call Orgeat Syrup
- 1/4 Fresh Banana
Blend all ingredients and shake with ice. Strain into a hurricane filled with crushed ice.
Garnish with a Slice of Fresh Banana, Liquorice Roll and Sprig of Mint.
To see more photos from the day please click here.
UKBG/Finest Call UK Flair Final Winners
To see more photos from the day please click here.
The Galvin Cup Winners
To see more photos from the day please click here.
Akvinta Grand Prix FINAL Results
TOP 12 WINNERS FROM LEFT TO RIGHT: Alex Boggio from Dukes (2nd place), Stefano Cossio from The Dorchester (Winner, Best efficiency and Best food matching) and Julian Lafond from The Brompton Club (3rd place).
To see more photos from the day please click here.
A DVD of all the photos from Tom Elms is available for £5 and the video from the day will be availible next week for £15 which you can pay through Pay Pal.
Daniel Crebesse Report of the UKBG Akvinta National Cocktail Competition FINAL
It has been a great day at the Buddha Bar where 27 anxious finalists prepared for the last leg of the 2010 Akvinta Grand Prix. The winner would not only become National Champion but compete with the other 55 countries in a showdown for the IBA World Championship title in Singapore.
This year though we had an addition to the usual competition The Bartenders had to match a dish to their drink, food matching is a new level in mixology just as Sommeliers have to match their wines to the food, so why not match cocktails to tasty dishes!
Peter Dorelli raised the roof with his competing encouraging the crowed to supprt the competitors and interact with everybody half way through we called out the winners of the first round 6 finalists going head to head to snatch the victory only one of them would go on to be Champion!
As we all gathered at the bar as usual we started with the Julien Lafond from The Brompton Club in 3rd place everyone held their breath as the drama was mounting.... Until one name was shouted STEFANO COSSIO From the Dorchester Bar but wait a minute that's not all Stefano also won the Best Efficiency and the food matching, Wow! That's a landslide! Well done STEFANO! In very close second came Alex Boggio from the Dukes Bar.
Congratulations.
The level of the competition was very high everyone gave 100%, watch out for our second national competitions this year! Thanks to you everyone involved in the competition, The Buddah Bar management and staff, my committee, the sponsors, all the judges, Tom Elms and a special thank you to my Vice-President Luca for his hard work.
Warm regards,
Daniel Crebesse
President
Daniel Crebesse
UK Bartenders Guild
Red Jewel (winner) Stefano Cossio from The Dorchester
Ingredients:
4 cl Akvinta
1.2 cl Quinin Cordial
1.2 cl Hibiscus and Cranberry Cordial
2 cl Prucia (Plum Liquor)
1 Cl White Crème De Menthe
Glass: Cocktail Coupette
Method: Rinse the glasses with the Crème de Menthe and discard shake all ingredients and double strain
Garnish: Hibiscus vanilla stick and spring of mint
Golden Quinta Martini (2nd) Alex Boggio from Dukes
Ingredients:
3.5cl Akvinta
0.25cl Creme De Menthe White
2.75cl Apricot Brandy
1cl Martini Rosato
Glass: Martini
Method: Stirred
Garnish: Silver And Golden Leafs
The Precious Elixir (3rd) Julian Lafond from The Brompton Club
Ingredients:
3.5 cl Akvinta Vodka
1 Plum
2 cl Abricot du Roussillon liqueur
1 cl Carpano Antica Formula
5 Dashes of VEP Green Chartreuse
Glass: Old fashioned
Method: Muddled, Stirred, Mixing Glass
Garnish: Plum, apricot and orange
Akvinta Grand Prix Glascow Heat Results
Tuesday 27th April Blue Dog hosted the Akvinta Grand Prix Glascow Heat. An exciting day of action from 9 competitors as they stirred, mixed and shook their fanstastic cocktails to decide which of them would go through to the Grand Final at the Buddha Bar on the 11th May.
The winner was Scott Ingram from Blythswood. In 2nd place was Massimo Lisi from L'Aperitif, Michael McAdam from Fairmount in 3rd place who also won the Best Efficiency prize. In 4th place Tom Jolly from Oloroso and 5th place Mark Tracey from La Bartenders.
TOP 5 WINNERS FROM LEFT TO RIGHT: Michael MacAdam from Fairmount (3rd place and Best Efficiency), Mark Tracey from La Bartenders (5th place), Scott Ingram from Blythswood (Winner), Tom Jolly from Oloroso (4th place), Massimo Lisi from L'Aperitif (2nd place)
To see more photos from the day please click here.
Dalmation Daisy (winner) Scott Ingram from Blythswood
Ingredients:
4 cl Akvinta
2 cl St Germain
1 cl Benedectine
1 cl Sugar Syrup
2.5 cl Lemon Juice
2 Dashes Grapefruit Bitters
Glass: Coupe
Method: Shake and Strain
Garnish: Grapefruit Twist
Akvinta Grand Prix South West Heat Results
Tuesday 20th April Penny Hill Park Hotel and the Spa hosted the Akvinta Grand Prix South West Heat.
The winner was Necati Ilhan Rezidor from Park Inn Palace. In 2nd place was Akos Verebes from Penny Hill Park, Daniele Del Giudice from Bath Spa Hotel in 3rd place. Orlando Garcia From Royal Crescent, Bath won the Best Efficiency prize.
To see more photos from the day please click here.
TOP 10 WINNERS FROM RIGHT TO LEFT: Carlo Mereu from Bath Spa Hotel, Salvatore Damiano from The Captains Club Hotel, Daniele Del Giudice from Bath Spa Hotel (3rd place), Harry Glockler from Hausbar, Bristol, Orlando Garcia From Royal Crescent, Bath (Best efficiency), George Phillips from Mannings Golf Club, Necati Ilhan Rezidor from Park Inn Palace (Winner), Stuart Hudson from Viajante, London, Akos Verebes from Penny Hill Park (2nd place), Mark Williams from Penny Hill Park, John Jeffrey UK Brand Director of Akvinta Vodka and David Jones from Whatley Manor.
Hazel Berry (winner) Necati Ilhan Rezidor from Park Inn Palace
Ingredients:
3.5 cl Akvinta
3.5 cl Frangelico
10 Fresh Raspberries
1/2 A Fresh Lime Juice
Dash Of Soda Lime
Glass: Martini
Method: Shake and Strain
Garnish: Lime Twist and Raspberry
Akvinta Grand Prix London Heat Results
Tuesday 13th April The Rockwell Bar at The Trafalgar Hotel hosted the Akvinta Grand Prix London Heat.
The winner was Carolin Weise from One Aldwych. In 2nd place was Vanina Stanek from Theo Randall@ The Intercontinental, with Nelson Bernardes from The Wardolf in 3rd place. Mirko Falconi from Lanesborough won the Best Efficiency prize.
To see more photos from the day please click here.
TOP 12 WINNERS FROM RIGHT TO LEFT: Stefano Cossio from The Dorchester, Alessandro Pizzoli from Ritz Hotel, Martin Siska from Rockwell, Julian Lafond from The Brompton Club, Nelson Bernardes from The Wardolf (3rd place), Vanina Stanek Theo Randall@ The Intercontinental ( 2nd place), Christian Maspes from Galvin at Windows, Carolin Weise from One Aldwych (Winner), Ansis Ancovs from Navajo Joe, Mirko Falconi from Lanesborough (Best efficiency), Alex Boggio from Dukes and Matteo Fabbris from Montgomery Place (not pictured).
Daniel Crebesse Report of the UKBG Akvinta National Cocktail Competition London Area Heat
The day started very well with the competitors arriving at a steady pace. As soon as the registration was over we were able to get underway, right on time and John Jeffrey (Akvinta Brand Manager) armed with his microphone got the show on the road. Meanwhile the tasting jury composed of some of the biggest names in the trade, were getting ready for the cocktails to arrive, the panel was expecting top quality drinks being the National competition. They got just that! High standards, quality and consistency all round. The event was running smoothly thanks to Luca Cordiglieri checking and re-checking everything, thanks to everyones hard work, the whole day went quickly by 16.00 it was all over and a short while later we were able to produce the results! And what results, two ladies came 1st and second, Carolin (One Aldwich) and Vanina (Intercontinental Hotel). Gentlemen beware the ladies are getting stronger!
I am personnally delighted it is great to see ladies getting through and winning competitions. I will sum up by saying that we had a fantastic heat!
Next week we travel to Surrey for the Southern heat, see you all in May for the final!
Warm regards,
Daniel Crebesse
UK Bartenders Guild President
Pink Parrot (winner) Carolin Weise from One Aldwych
Ingredients:
3cl Akvinta Vodka
2cl Chambord
1cl Gomme Syrup
½ Tamarillo Fruit
A Spig of Rosemary
2cl Passionfruit Puree
Glass: Martini with bowl
Method: Muddle, Shake, Double Strain
Garnish: Tamarillo, Rosemary, Passionfruit
LONDON COMPETITIONS FINAL RESULTS
TOP: The winner, Knud Scheibelt (left) with his drink. CENTRE:
The third-place getter was Vincenzo Calenzo from Galvin at Windows,
seen with Daniel Crebesse and the Grand Marnier Representative.
BELOW: The Best Techical competitor was Enrico Gaddoni from
Albannach, photographed with Daniel Crebesse,
and the Grand Marnier representative.
GRAND MARNIER RESULTS
September 1. The Buddha Bar resounded with the action of 30 competitors as they mixed and shook their cocktails to decide which of them would represent the UKBG in 2010 at the Grand Marnier Trophy in Monaco. The winner was Knud Scheibelt from the Bowood Park Hotel and Spa in Chippenham. In 2nd place was Karol Ansaldi from Zuma, with Vincenzo Calenzo from Galvin at Windows in 3rd place. Enrico Gaddoni from Albannach won the Best Technical prize. Below are the winning recipes.
Grand and Slick (winner)
Ingredients
5cl Grand Marnier® Cordon Rouge
11cl orange juice
1.5cl syrup d’ Orgeat
3 fresh kumquats
2cl cherry brandy
Garnish: Flower made of dried apricots, lime zest, physalis leaves and vanilla.
Grand Bloom (2nd)
Ingredients
50cl Grand Marnier® Cordon Rouge
60cl apple juice
10cl blossom honey
5cl pastis
1 passion fruit
Garnish: passionfruit shell, orange zest flower
Grand Reposado (3rd)
Ingredients
4cl Grand Marnier® Cordon Rouge
3cl tequila reposado
5cl orange juice
dash Angostura bitters
Soda water
Garnish: orange twist, Grand Marnier® Cordon Rouge- infused cherry, red ribbon
FLOR DE CANA RESULTS
Twenty three bartenders battled it out on the first day of the Boutique Bar Showin a bid to win a trip to the Nicaraguan distillery of the brand Flor de Cana rum. Competitors had to make a cocktail with a Flor De Cana rum of their choice. The top six were then given a mystery box and asked to make a cocktail on the spot.
The winner was Tiziano Tasso from The Club at the Ivy, with Salvatore D'Amico from the Hospital Club taking 2nd place. Yoann Lazareth from the AK Bar claimed 3rd place.
Andreas Tsanos, a freelance bartender, was 4th, Enrico Gaddoni from Albannach was 5th with Joshua Ivanovic from Chloe in 6th place.
The winner of the Best Technical was Vincenzo Calenzo from Galvin at Windows.
Puro Flor (winner)
3cl Flor de Cana 7-year-old
1.5cl Nicaraguan Tobacco Leaf Syrup
5ml Campari
5ml Bowmore 18-year-old
Method
Shake and double strain.
Serve the drink in a long-stemmed Martini glass placed on a silver tray with a Nicaraguan cigar N.U.B. on the side.
La Illusion No 7 (2nd)
5cl Flor de Cana 7
2cl crème de figue
7.5ml lemon juice
5ml vanilla, cinnamon, almond homemade syrup
2 drops Angostura bitters
1 shot of Nicaraguan coffee
Garnish: Lemon zest
Method
Shake the ingredients 1 to 5 with ice. Rinse the glass with the coffee. Serve in a dessert wine glass.
Slow-aged Millionaire (3rd)
5cl Flor de Cana 18 year-old
2cl Brazilian crème de banane
1.5cl Orgeat syrop infused with chilli
4 cardammon pods
Garnish: 1 cigar
Method
Mix ingredients in a mixing glass. Serve in a cocktail glass.
AQUA 21 RESULTS
The UKBG played a role in introducing the new soft spirit Aqua 21 by hosting a cocktail competition on the second day of the Boutique Bar Show.
Ten bartenders from across the spectrum of bars were required to present an original way to introduce Aqua 21 to their guests, and then make an original cocktail.
Andrea Patelli from Light bar was awarded first place by the judges. His prize is a trip to the distillery in Italy. Vladimir Schmidt from One Aldwich took the 2nd place with his presentation, while Yonathan Abarbanel from Albannach won the third place, thanks to a nicely balanced cocktail.
From left, the winner Andrea Patelli, second place getter Vladimir Schmidt, and
third place getter Yonathan Abarbanel.
Mocha Aqua (winner)
5cl Aqua 21
1cl Maraschino liqueur
5 cardamon seeds
few drops Cardamon bitters
5cl melted dark chocolate
4cl espresso coffee
Garnish: Amaretto biscuit
Method
Crush the cardamon seeds in a shaker. Add the remaining ingredients, except for the chocolate. Melt the chocolate slowly. Combine the two lots of ingredients. Warm and serve in an Oriental tea cup.
Aqua Cadillac (2nd)
4cl Aqua 21
1.5cl Galliano
1.5cl Cacao white liqueur
1.5cl coconut cream
1.5cl double cream
1.5cl orange juice
5ml lime juice
Garnish:Coconut and orange powder on the rim.
Method
Shake. Serve in a chilled Martini glass.
Aqua Vita (3rd)
5 grapes
4cl Aqua 21
2cl St. Germain elderflower liqueur
2cl lemon juice
1cl simple syrup
1.5cl egg white
Garnish:Lemon spiral placed on 3 grapes
Method
Muddle the grapes in a shaker, add ice and shake. Strain into a chilled 5oz Martini glass.
THE UKBG"S GIANLUIGI BOSCO WINS THE FLAIR COMPETITION AT
IBA IN BERLIN
Top right: UKBG President Daniel Crebesse with the Flair Winner, Gianluigi Bosco.
Above left: Daniel Crebesse with the IBA President Derrick Lee.
Above right: Orlando Garcia on the stage.
The UKBG'S GIANLUIGI BOSCO (seen top left with his trophy) has won the prestigious Flair title at the World Cocktail Competition held in Berlin. Congratulations from all at the UKBG. (Read his account at the end of the results.)
Said President Daniel Crebesse: "It is a fantastic result for the UKBG. We are all very proud of Gianluigi's professionalism and Flair style. It was a performance to remember. "
Bartenders from 45 countries competed in the Flair section. Gianluigi's personality, his magical Flair action and his technical ability to deliver consistency of quality and flavour in the cocktail delivered the points for the stunning win.
FLAIR RESULTS
1ST PLACE: GREAT BRITAIN (Gianluigi Bosco)
2nd Place: URUGUAY (Juan Santiago)
3rd Place: PERU (Jorge Pareja)
GIANLUIGI'S WINNING RECIPE IN THE FLAIR SECTION
Absolutely Rocking
35ml Absolut Blue vodka
25ml mango purée by Finest Call
20ml fresh lime juice
15ml Monin vanilla syrup
25ml Caraibos cloudy apple juice
Glass: Alternato (fish-bowl / highball glass)
Method: Shake and strain
Extra: A mix of 1/2 caster sugar & 1/2 curry powder in a saucer for the rim of the glass
Garnish: Apple fan pick on a lime wedge with a red currant, placed on the rim.
CLASSIC COMPETITION
For the Classic cocktail competition, representatives from 52 countries mixed, shook and stirred an eclectic collection of cocktails. Listed below are the place-getters.
1ST PLACE: SLOVAKIA (Vladimir Banak)
2nd Place: SLOVENIA (Miro Petrevcic)
3rd Place: CZECH REPUBLIC (Ms Sarka Janova)
Here is the recipe of winning cocktail:
Sweet Road
3cl Absolut raspberry
1.5cl Monin blackcurrant
1cl cherry syrup
1cl vanilla syrup
1.5cl cream
Garnish: Cacao powder
Method: Shake
Glass: Bravura
Best Technical Prize
Taiwan (Ms Wu Jou Wen)
Following is Gianluigi Bosco’s account of his preparation for the Flair win in at the 58th IBA Flair competition.
It all began in London in May. I won the qualifying round, which was very exciting because I had taken part in other Flair world championships but this one was different in many ways. For instance, the amount of liquid in the bottle was 30ml, which was more than in any other competition; the flavour and general appearance of the cocktail was very important as well, being 40% of the final score. And, the points for the difficulty of the routine were quite low while the points for smoothness and cleanness were really high — that’s why I have always liked this competition.
To be on that stage is like being behind a bar, with everything as clean as possible, with me entertaining and making a good drink at the same time. This doesn’t happen in most of the other competitions.
Mickael Perron helped me prepare my show and the cocktail because this was the fifth IBA world championship he’d attended and he had a good idea of what the judges were looking for in a competitor, so a big thank-you, Mickael. I practiced everyday in a real situation with the proper ingredients, repeating over and over my routine.When in Berlin, I practiced for one to two hours so that I would not become too tired.
For the qualifying round each competitor was required to prepare three identical drinks in five minutes while simultaneously doing a routine The top six performers went straight into the final. I picked up number 28 which meant I went on stage just after lunch. I felt my show was average but the drink scored high so I managed to qualify in third place, which was better than I expected. No celebration that night for me because the final was the next day.
Final day: After a light practise, I was ready at 5pm, waiting for the draw of the numbers that would establish the running order. I drew number four —good for me. The competition began at 6pm. The first two guys had average rounds and the third guy (from Peru) had quite a good round — but I knew I could beat him if I had a clean routine. That’s when I started to hope I might get a chance at stepping up to the winner's podium.
Once I was on stage, I had a silly drop at the beginning, but once the music kicked in I got a very good feeling and the crowd (at least 1000 people) was absolutely brilliant. I finished my round with two drops and was quite happy with my performance. On stage after me was the guy from Uruguay who had qualified first the day before, and was definitely the one to beat that night. Unusually, he started his routine with three drops and, to me, he didn’t seem as confident as he was in the qualifying heat. He could have recovered but at the end of his routine he’d had five drops. The competitor from Spain was last to compete. He had a good round but did not receive a good reaction from the crowd.
It took 30 minutes for the results to be finalized. Jorge Pareja from Peru won the third place. In second place was Juan Pablo Santiago from Uraguay. When the MC started to list the ingredients of the winning cocktail I just couldn’t believe it! The crowd was clapping, looking at me, but until he finally called my name, I couldn’t believe I had won! The next 10 minutes were confusing with people pulling and shouting at me to get the necessary photographs. However, the best moment was when I entered the dining room for the gala dinner later that night. Everybody clapped me. I felt like a superstar! This moment was definitely an unforgettable experience….
Keep dreaming everybody because nothing is impossible!
Following is Chris Underwood's report on his first IBA
The 58th IBA meeting, held in Berlin for the first time, provided an opportunity for over 800 delegates from 52 countries to get together to celebrate bartending. Last year’s winning cocktail was served at the opening function, at which members and guests had the chance to reunite with friends. Afterwards, the UKBG team went on a bar hop, stopping at Lebenssten, which had an impressive collection of 1300 different spirits! The next stop was Rum Trader, the smallest bar in Berlin, with its collection of vintage rum and an historic licence (won in Court) that allows the customers to smoke inside.
We started the next day with a jazz brunch, followed by the German National Championship, which was our first chance to check out the organisation and view the competition for the later in the week. We visited more bars that night — even found the beach bar open air party and there is no doubt we dance a lot better that our German friends.
The third day was spent seeing the sights of Berlin by coach and riverboat, learning of the city’s legacy, and how it was rebuilt after the Second World War. That night was the celebration of the 100th birthday of the D.B.U. (the German Association), the oldest in the world, with the development of bartending in Germany told in film and dance.
Sunday was a rest day; more sightseeing and more bars at the Hotel Aldon and Hotel du Rhone. (Yes their Martinis, Manhattans and Gin Fizzes were up there with the best.)
Monday. The World Flair Competition’s atmosphere was electric. Gianluigi made it to the final (see his story). Absolute vodka sponsored the dinner that night. Works of art and photography entertained us before the main act, a band called Wolfmother. They rocked the foundations and, in true bartender style, we danced around bottles of vodka!!
Tuesday. The World Classic Cocktail Championship consisted of 13 rounds of four, with the winner from each round taking part in the night final. During the Classic finals the Flair finals were also happening. Gianluigi did brilliantly while the entire UK team were yelling at him in support. Thanks for the bruises, Michael — never stand in front of him when he gets excited!
We had to wait 30 minutes for the results so we quickly changed for dinner. I watched the results on the TV screens with president Daniel Crebesse who got nervous as we waited to hear the winner’s name. When we heard ‘Gianluigi’ we took off (it was the fastest 100 meters I had run in a long time) to celebrate his victory.
That night’s dinner was our last event. A speech by the Derrick Lee, IBA President announced that next year’s competition will take place in November in Singapore.
I would like to extend a huge thank-you to the German Bartending Union for the great organisation. Also, thanks to the Hotel, whose staff were fantastic.
A big thanks, too, to the UKBG for giving me this amazing experience at my first IBA event. Finally, well done to Orlando Garcia and to Gianluigi Bosco who both represented the UKBG with professionalism and honour.
They will defend their National titles — could you beat them?
The Galvin Cup Results
The Galvin Cup, held at The Dorchester Hotel in Park Lane, London was won by bartender Riccardo Semeria from The Connaught Hotel in Mayfair. His creative and mixing talents won him this accolade over the other 33 competitors in the professional category. In second place was Carolin Weise from the bar at One Aldwych, and in third place was Gavin McGowan Madoo from the St Alban’s Bar. Mirko Falconi from the Library Bar at The Lanesborough, London, took fourth position, with Mickael Perron from the bar at the Sanderson Hotel in fifth place and Stefano Cossio from the Dorchester Hotel in sixth place.
There were also 12 competitors in the Student category. The winner of that category was Jeoffrey Warmerdam from NHTV. Second place winner was James Coston from Leeds Metropolitan University, and in third place was Xiang Xiang Lu of Croydon College. Victor Ortells from the Hospitality Agency took fourth place, with James O’Keefe from Westminster College in fifth place and Wesley Yeung from Brookes.ac.uk in sixth place.
The shake-off judges were Salvatore Calabrese and Peter Dorelli from the UKBG, who were impressed with the standard of the competition.
The winning cocktail was called Royal Cobbler.
45ml Belvedere black raspberry vodka
20ml Gancia bianco vermouth
1 slice lemon
4 leaves fresh basil
30ml homemade spicey soda
Stir all ingredients in the glass. Serve in a cobbler glass. Garnish with berries and
a leaf of basil.
UKBG FLAIRTENDING RESULTS
Report by Mickael Perron
GIANLUIGI BOSCO took out the first place in the Flairtending conpetition, winning a ticket to the IBA world final (to be held in Berlin in August) and 500 pounds. Clinton Weir was in second place, with Brendan Rodrigues in third place.
Other competitors in the final were Anthony Trueman, Pete Jones, Matt Flint, Dominic Gates, Eddy Weights, Darren Sum and Chris Withey.
This year's competition was judged not only on the flairtending skills but also on the quality and consistency of the drinks each competitor produced. The venue was The Roadhouse in Covent Garden which proved a fantastic location for those in the UK Temple of Flair.
Nicholas Saint Jean from Flairmotion, Florian Beuren from Fairflow and Andy Collinson (WAFA) were the Flair judges. Salvatore Calabrese and Peter Dorelli were judging flavor and consistency. The Roadhouse was full and Andy Trueman started the Flair section with a performance that scored second best overall. Unfortunately, with the pressure of appearing on stage, he couldn't finish his cocktail and was penalised.
Clinton Weir's working with his rocks glass was amazing to watch and Brendan Rodrigues incorporation of magic tricks in his flair routine was original. Finally, however, it was the skills and smooth showmanship and near perfect execution of Gianluigi that won the judges over to awarding him first prize.
ORLANDO GARCIA WINS THE UKBG/AKVINTA NATIONAL COCKTAIL
COMPETITION
In a brilliant final, held at the Buddha Bar on London's Embankment, Orlando took on 40 of the best bartenders in the UK to win the prestigious title. He will represent the UK at the world final in Berlin in August this year.
Second place was won by Julian Lafond, with Julio Amodio in third place. The technical prize was awarded to Antonio Simonetti.
Above are the 12 bartenders who reached the final. In no order, their names are
Emmanuel Sorot, Antonio Simonetti, Julio Amodio, Vincent Orain, Karen Engele,
Sean Jackson, Ale Gilbert, Stefano coffio, Anotnio Dandrea, Orlando Garcia,
Knud Scheibelt and Julian LaFond.
Above is the 2009 winner Orlando Garcia with the second place getter, Julian Lafond.
Cossio Claims First Prize in Bagnoles de l’Orne in France
by Lynn P. Bryan
Well, what a day and night it turned out to be on April 6th in Bagnoles de L'Orne. Our UKBG entrant, Stefano Cossio from the Dorchester Hotel took out the competition at The International Calvados Nouvelle Vogue Trophies by creating a sensational cocktail called Pomme Allure and winning The International Professional Bartender Trophy.
The news surprised Stefan but his initial shock soon became elation as the prize was awarded on stage in front of his 160-plus competitive peers from throughout Europe.
"I woke up in the morning and said to myself I am going to go to the competition and win. I just did my best, and won," a jubilant Stefano told me after the announcement.
"I really believe in this drink. I put everything into creating the cocktail: I researched the ingredients, the garnish, and worked to get the balance of the flavour just right. I feel really very happy to have won."
His recipe contained a dash of peppermint bitters, crème de peche, Manzanilla verde, calvados, of course, and a sprig of mint. His garnish was a full slice of dried apple and an apple knot. Sheer simplicity summing up the essence of calvados and the Normandy region.
Stefano at the moment he presented his drink to the judges in Bagnoles
de L'Orne. Right, with the bartender who came second in this competitive event.
2008 National Cocktail Cocktail Competition
The winner of the 2008 UKBG/ Sputnik National Cocktail Competition was Jeremy Blackmore from the Voodoo Room, Edinburgh.
Jeremy Blackmore (left) : His winning drink is called Rhian's Rose. (See below for the recipe.)
HOW IT WENT
Park Lane, London. Friday night. The night was young, so were the bartenders. In the Whisky Mist bar the UKBG /Sputnik NationalCocktail Competition got under way at 7 pm as 23 competitors shook, mixed, and muddled their way through the drama of the most exciting UKBG Sputnik final yet.
In fact, there was a lot of brotherhood going down, with a lot of people keenly watching each of the competitors as they faced the judges (the ultimate professionals), carefully preparing cocktails amidst the raucous supporting cast of friends and family. As they left the “stage” loud congratulations filled the air. As the UKBG President Salvatore Calabrese stated: “This competition was one of the best yet. It was tremendous.”
In second place, Antonio Simonetti from Hoxton Pony, London, and in third place
Stefano Cossio from the Dorchester Hotel, London. Taking fourth place was Giuseppe Gallo from the Sanderson Hotel, London.
The winner’s drink was simple, and by far one of the smallest cocktails in the competition, with intriguing flavours presented in a delicate old fashioned glass. Really cute.”
Rhian's Rose
Ingredients
40ml Sputnik rose vodka
20ml yuzu (Japanese citrus wine)
15ml creme de peche
20ml pink grapefruit juice
prosecco and aperol foam
In a creamer siphon, make the foam using aperol, prosecco, gelatine and eggwhite.
Shake the first 4 ingredients with ice, then strain into champagne coupe. Float the foam over the top. Garnish with a mix of thin zests of lemon orange and pink grapefruit.
FROM BAR '08 WITH FLAIR -- THE RESULTS OF THE FLAIRTENDING COMPETITION
Sixteen UK Flair Bartenders travelled to London to compete for the honour to represent the United Kingdom at the IBA World Final in Puerto Rico. It took more than four hours of mind-blowing moves and smiles to separate the top five. After the outstanding final, the admirable Tom Dyer was crowned the UKBG Flair Champion 2008.
We wish him all the best in Puerto Rico, and we can’t wait to see if he can be the first British person in a while up on the podium to take the first prize in an IBA World Flairtending Final.
If Flair is an extreme sport, then Flair Bartending is an extreme approach to making cocktails. After what we witnessed, it’s easy to understand why more and more people practice this style of bartending. These people dedicate an unreal amount of personal time, away from their bars, to practice like madmen. Their only aim is to show what can be created within five minutes while behind a bar and making two cocktails.
The atmosphere was electric and to spice things up, we added something extra-special to the challenge: Peter Dorelli and Salvatore Calabrese were going to taste their drinks…so no pressure, this tasting was only going to be 30% of the total score.
As soon as the show started, with the Bar Wizards member Ben Heggarty, the left bank of Earl’s Court 1 became deserted. Everyone wanted to watch Gavin Smith showing off his Ronaldo skills with a bottle of Chambord, or Slash in love with grenadine. One competitor, Clinton Weir (who made it to the final) reminded us that he has been to an IBA World Final before as a classic competitor (perfect glassware handling, by the way).
The versatility of styles and the friendly atmosphere made it a memorable day for those who love bartending. Gavin Smith, always the happiest man in the house, and Pete J flagged the skills of Prohibition Bars. They took the second and third places respectively. Remember that this competition was 70% Flair and 30% Taste. Judges included Jay Du Toit, Sarah Mitchell, Ugo Bellan, Neil Lowrey, Florian Beuren, and Ilias Kousis.
Tom Dyer's Cocktail
The Britalia
Ingredients
30 ml Sputnik vodka
20 ml Aperol
15 ml port
10 ml Punt e mes
1 lemon, juiced
15 ml sugar syrup
egg white
Method
Flair, shake and strain into a long glass.
Garnish: Horse's Neck
Brighton Heat Results
Andy Pearson from Hoxton Pony, in London’s trendy Hoxton area, took first place in the Brighton Sputnik/ UKBG heat.
In second place was Tekin Niyazi from The Compleat Angler, Marlow. In third place was Jamie Stephenson from Manchester.
RUNNERS UP in the shake off were Luca Rampino, from Lainstion House in Winchester, Stefano Cossio from the Dorchester Hotel, London, and Przemek Seczkowski from the Chine Hotel in Bournemouth.
[29-03-2006] The Mandarine Napoleon National Cocktail Competition Final
At the SLTH Bar Show in Edinburgh
Result Details »
[12-03-06] The UKBG/Campari Winning Cocktails held
At the Cuckoo Club in Swallow Street, Mayfair
Result Details »