mixology An event pairing Monkey Shoulder whisky with chocolate was held at a pop-up bar in Soho, London, last month in partnership with London Cocktail Club bars and chocolatier Niko B. The venue was decorated with moss and grass sculptures, inviting people to hunt among foliage for Easter eggs, which they could swap for a Monkey Shoulder cocktail paired with a handmade chocolate. Cocktails included a Monkey Jam Sour (pictured), made with apricot jam and Drambuie, paired with a Masala Chai Truffle, and a Rhubarb & Rose Julep paired with a lemon, ginger and cayenne pepper truffle. Barts in Chelsea, London, is getting ready for the Chelsea Flower Show from May 22 to 26 by creating an exclusive cocktail,The Chelsea Flower. Bar manager Grzegorz Mantey invented the blend of Grey Goose vodka, crème de peche de vigne (peach liqueur) and Metté Spiritueux de Lavande (lavender eau de vie). It is served in a Martini glass, garnished with an edible pansy.
Hire the Barman, the events and staffing specialist, has teamed up with mixologist Michael Stringer to develop a new molecular mixology masterclass called Alchemists Anonymous.They are looking to offer the interactive masterclass as a team activity for consumer and corporate events or adapted into a training session for bartenders. The picture of Michael at the first masterclass at Battery Club, Canary Wharf, is by The Image Pantry.
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Jubilee inspires the north-west’s bartenders
Joey Butcher (pictured) of Epernay bar in Manchester has been named best bartender in the first North West Cocktail Competition run by gin brand Greenall’s. He demonstrated his cocktail flair with his winning cocktails Greenall’s Cold Fusion and Lizzy’s Vesper, gaining him a £500 cash prize. He beat nine other bartenders at the final at Manchester Malmaison’s Ember Lounge. They were challenged to create a unique twist on a gin and tonic plus a new long cocktail inspired by the Queen’s Diamond Jubilee, both using Greenall’s Original London Dry Gin. The Greenall’s Cold Fusion is made with
Sweet success for Réunion
A limited-edition “Old Fashioned Sweet Shoppe” themed cocktail menu was introduced at the Réunion bar at London’s Grosvenor Hotel. Throughout April, the bar, next to Victoria station, offered drinks such as a Pineapple Rock, made with pineapple-flavoured ice cubes and a hint of Seriously Pinky liqueur. Others included Pontefract Cake, made with dark crème de cacao and absinthe, and Pear Drops, featuring Wyborowa Pear vodka and limoncello. The Humbug was made with white crème de menthe, caramel syrup and Teichenné Butterscotch Liqueur, while the Butterscotch combined Monkey Shoulder vatted malt whisky and butterscotch schnapps. Head bartender Paul Bradley, said:“This is our latest monthly themed cocktail menu, designed to celebrate the rich history and heritage of Réunion and the hotel itself. ”
35ml of Greenall’s gin, 10ml of Giffard’s Lichi Li liqueur, 10ml of Kamm & Sons ginseng spirit, half a shot of apple juice, half a shot of pineapple juice and a dash of cherry bitters, shaken and served over ice in a sling glass, garnished with an apple chevron speared with Chinese liquorice. The Jubilee-inspired Lizzy’s Vesper uses 35ml of Greenall’s plus 12.5ml of Lillet Blanc and 1ml to 2ml of Laphroaig Quarter Cask, shaken with ice and strained into a Martini glass and then topped up with tonic. It is garnished with an extra-long lemon twist. Other Greenall’s recipes can be found at www.gjgreenall.co.uk/cocktail-recipes/.
Twists triumph with Sloane’s Gin The inaugural Sloane’s Gin Twisted Traditions cocktail competition has been won by Robin Webb, co-owner of 64th & Social in Clapham, south London. He beat seven other top bartenders in a final at the Blacksmith and the Toffeemaker Robin Webb in north London with his cocktail, Grandma Sloane’s Teatime Tipple, which infuses the gin with vanilla rose pouchong tea. Second place went to Matteo Corsalini of London restaurant 34, while third place was won by Ash Bovey of Sahara in Reading.The top two received cash prizes but all three will travel to the Sloane’s Gin distillery in the Netherlands as guests of brand owner Toorank. It followed regional heats in Glasgow, Edinburgh and London, where judges included leading mixologists and others from the industry including Bar magazine editor Mark Ludmon. For a full report, visit page 43.
High flyers sought for Yorkshire contest Leeds Bradford Airport and airline Ryanair have launched a new cocktail competition inviting bartenders in Yorkshire to create a drink themed around one of their latest routes. The competition, organised by SLB PR, is looking for cocktails that are inspired by the airline’s destinations of Dublin, Kaunas, Kos, Milan or Montpellier. It will initially be judged in-house by
representatives from Ryanair and Leeds Bradford Airport and then the top 10 will compete at a final on stage at the Leeds Loves Food Festival on May 26. The deadline for entry is May 7.The winner will receive two return flight tickets to a destination flying from Leeds Bradford Airport with Ryanair. Details on how to enter at www.facebook. com/DestinationCreation2012.