The winners for this years UK Suze Saveur d’Autrefois and Byrrh competition, organised by UK distributor Emporia Brands, have been announced and win a once in a lifetime VIP visit to Thuir in France.
Competitors had been asked to submit two cocktails using either Byrrh Grand Quinquina or Suze Saveur d’Autrefois for each serve.
The first drink should be a simple serve that reflects the current trends for refreshing, lower-alcohol cocktails using at least 30ml of either Byrrh or Suze as the base ingredient. It should use no more than four ingredients including drops, dashes and garnish.
The second drink needed to be a classic twist, drawing inspiration from the era these brands were at the height of their popularity – France’s Belle Epoque in the late 19th and early 20th centuries and the Années Folles in the 1920s. Using Byrrh or Suze, this reboot of a “forgotten classic” could contain no more than eight ingredients including drops, dashes and garnish.
Having heats from Scotland, Northern England and London, and being judged by an esteemed panel of judges including Luca Cordigileri – Chief at 68 & Boston and Ian McIntyre – Leader of the pack at NOLA Bar for London and Gethin Jones – Welsh starlet at Cottonopolis for the Northern Heat, three winners have emerged.
Lulu Fedi of Gleneagles won the Scotland heat, held at Liquor Library in Edinburgh, with her two creations. Creating the ‘Caberet’, she chose to build her drink with Byrrh, Bob’s Chocolate Bitters and ginger ale, whilst her twist on a classic saw ‘Suzette by Suzon’ saw Suze Saveur d’Autrefois shaken with Polugar Wheat, lemon juice, sugar and egg white, all topped with Champagne.
It was to be Adam Day of El Gato Negro in Manchester who impressed the Northern judges with his two creations, with the heat held at Dusk til Pawn, Manchester. First came ‘The Byrrh Necessity’ which saw Byrrh, Genever and Pamplemousee stirred down and served up in a chilled cocktail glass, whilst his twisted classic saw ‘Les Vieux Genoux (The Old Knees)’ come together with Gin, Suze Saveur D’Autrefois, fresh lemon juice, honey syrup and orange bitters.
Finally, the London heat, held at Hawksmoor Spitalfields, saw Clotilde Lataille bring the title to the host bar with her ‘The Toulouse-Lautrec’. This saw Byrrh, Yellow Chartreuse and Poire eau-de-vie stirred down and served on the rocks with a charcoal lemon wheel. Her twisted classic, named ‘Bottle and Glass’, saw Suze Saveur D’Autrefois combined with Spitalfields premier cru 2016 (15ml Verjus, 2.5ml Passion fruit syrup, 70 ml lemon Verbena tea) and served within a wine glass.
Each of the three winners will now enjoy a trip to the distillery in Thuir, Southern France, featuring the world’s largest wooden barrel and architecture by the world-famous Gustave Eiffel, to see how both Byrrh and Suze are made.
WINNING COCKTAIL ENTRIES:
SCOTLAND HEAT: Lulu Fedi, Gleneagles Hotel
1. Simple Serve
Name of Cocktail: Cabaret
Glass: Rocks
Ingredients:
50ml Byrrh
3 dash Chocolate Bitters (Bob’s)
100ml Ginger Ale
Orange Twist
Method: Build
2. Twist on Classic
Name of Cocktail: Suzette by Suzon
Glass: Coupette
Ingredients:
45ml Suze Saveur D’Autrefois
20ml Polugar Wheat
15ml Lemon Juice
10ml Sugar
15ml egg white
Top Champagne
Method: Dry shake, hard shake
NORTHERN HEAT: Adam Day, El Gato Negro, Manchester
1. Simple Serve
Name of Cocktail: Byrrh Necessity
Glass: Coupette
Ingredients:
40ml Byrrh
15ml Genever
10ml Pamplemousse (Grapefruit Liqueur).
Method: Stirred, strained and served up in a chilled cocktail glass. Garnished with grapefruit zest.
2. Twist on Classic
Name of Cocktail: Les Vieux Genoux (The Old Knees)
Glass: Coupette
Ingredients:
45ml Suze Saveur D’Autrefois
35ml Gin
20ml Suze Saveur D’Autrefois
15ml Fresh Lemon Juice
15ml Honey Syrup
2 Dash Orange Bitters
LONDON HEAT: Clotilde Lataille, Hawksmoor Spitalfields, London
1. Simple Serve
Name of Cocktail: The Toulouse-Lautrec
Glass: Rocks
Ingredients:
50ml Byrrh
10ml Yellow Chartreuse
10ml Poire eau-de-vie
Method: Stir, served on the rocks with a charcoal lemon wheel.
2. Twist on Classic
Name of Cocktail: Bottle and Glass
Glass: Wine
Ingredients:
35ml Suze Saveur D’Autrefois
130ml Spitalfields premier cru 2016 (15ml Verjus, 2.5ml Passion fruit syrup, 70 ml lemon Verbena tea)
Method: Pour ingredients into a wine glass.
DRINKS ENTHUSIAST 