National Final Of Wild Turkey Bourbon’s UK Cocktail Competition Comes To Manchester

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Gruppo Campari’s Wild Turkey® Bourbon has searched the length of the country for its annual UK Cocktail Competition; seeking out the best whiskey bartender to be judged at the final on the 27th of August at the recently opened bar, Cane and Grain in Manchester.  The finalists will be competing not only for the 2014 Title but for a transatlantic trip to the home of Bourbon – Kentucky.

The iconic American brand began its search in July at Edinburgh’s Voodoo Rooms, followed by Jenny’s Bar in Liverpool, then headed south to Boilermaker in Nottingham, took to Hawksmoor in the Capital and finished up in Bristol at the Red Light.

The judges, which included Wild Turkey’s UK Brand Ambassador Martin Taylor, as well as the likes of Tiger White from the Edinburgh Whisky Blog, Greg Dillon from GreatDrams.com, Leon Dallaway from Shake Rattle and Stir and Lynette Pinchess from the Nottingham Post chose the best 12 bartenders from a list of more than 200 entries. 

The 12 finalists will be judged by Martin Taylor and with him; leading trade publication Imbibe’s spirits expert Clint Cawood and last years winner, Henry Yates of Boilermaker in Nottingham.

The winner, plus 2 runners up, will win an exclusive trip to Kentucky to discover the recently opened Wild Turkey Visitor Centre, indulge in a VIP tour and special tasting, before wrapping up with a night in New York City checking out all the best bourbon bars.

Last years winner Henry Yates won the competition unanimously with his cocktail named ‘The Right to Freeze Peach’ which was voted for by judges Simon Difford of Diffordsguide.com, Martin Taylor of Wild Turkey, and Hugo Mills, previously of Gruppo Campari.

Speaking about his creation, Henry said, “My inspiration for the peach, ice tea and mint cocktail originated from Wild Turkey country.  I wanted to create a cocktail with ingredients which are readily available, as an introduction to Bourbon.”

To make last years winning Wild Turkey cocktail ‘The Right to Freeze Peach’ by Henry Yates, you will need;

50ml Wild Turkey 81
10ml Crème de peche
20ml Peach syrup (canned)
10ml Lemon juice
100ml Iced black tea (Chinese)
6 drops of Grapefruit bitters

Shake over ice, strain and serve in an empty peach tin can with a sprig of mint and garnish with a Wild Turkey 101 atomised peach slice.

Details of this years finalists who will be competing for Henry’s title are as below:

Scotland –                      Will Cox of The Bon Vivant , Michael Braun of Panda & Sons and Michael Cameron of Guy’s Restaurant & Bar
North England –           Tim Laferla of Mr Coopers House & Garden and Paul Murphy of Whiskey Business
Midlands –                     Andy Moran of Boilermaker and Joe Macbeth of The Lacehouse
South West –                 Richard Tring of Red Light and Michael Sharpe of Hyde & Co
London –                       Joshua Cynar Reynolds and Alistair Reynolds of Hawksmoor Spitalfields and Sam Kershaw of Hawksmoor Guildhall

 

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