Caorunn Updates Its Look With New Bottle And Serves

Caouroon

Approaching ten years at the pinnacle of the premium gin market, Caorunn has released a brand new, British made bottle marrying the fine spirit’s artisan roots with seriously sleek aesthetics.

The bottle represents the five natural Scottish botanicals which surround the Speyside distillery and are hand harvested by Carounn’s Gin Master, Simon Buley. The decanter’s signature pentagonal shape and five-pointed asterisk base, a nod to the Caorunn’s locally foraged botanicals, have been redefined, providing added presence to the eye-catching gin whether it is encountered in a bar or the home of a discerning drinker.
Crafted from extra white Flint glass, the desirable bottle will help assure a new generation of gin aficionados to reach for the clean and crisp, invigorating and distinctly aromatic spirit of Scotland.

Caorunn’s journey of flavour, which sees coul blush apple, heather, dandelion, bog myrtle and rowan berry act in harmony with six traditional gin ingredients and crystal clear Scottish water, adheres to the same, richly acclaimed recipe as when the spirit came to market in 2009. The distinctive taste has helped the gin grow year-on-year to become one of the top five super premium gin brands within the UK (as reported by Nielsen*) which is celebrated daily by judicious drinkers in more than 35 countries.
With an emphasis on Caorunn’s character and modernity, the bottle’s re-design was accomplished by the creative minds at design agency, JDO.

Group Creative Director at JDO, Ben Oates was tasked with evolving the iconic five pointed shape to encapsulate the Scottish Highland heritage with a contemporary edge and elegant design. Graphics Specialist, Ray Smith focused on enhancing Caorunn’s exquisite craftsmanship through embossed details. Production Director, James Davies embraced contemporary labelling techniques with traditional craftsmanship by adding tactility through raised gloss varnishing, profiling the red asterix and placing it proudly at the top of the new 3D structure.

Rachael Engley, Glass Producer at Allied Glass, in Knottingley, West Yorkshire says she is very pleased with the thought provoking production, particularly ‘its exquisite colour’.
Acclaimed drinks culture writer, mixologist and long term supporter of Caorunn, Tristan Stephenson believes the enhanced bottle shape is both ‘beautiful and functional, allowing bartenders to keep the clean and crisp gin close to hand.’ Tristan admires the superb shelf presence and user friendly features ‘which now match the handcrafted, versatile taste, creating an enjoyable drink experience for all involved.’
Meanwhile, drinks columnist and gastronomy consultant, Douglas Blyde rates the ‘natural cork and sense of paired down luxe’ noting, ‘no wonder Carounn feel at home as supporters of London Art Fair.’

The signature for Simon Buley, Caorunn Gin Master, is printed on each bottle of Caorunn to reflect that he alone oversees the entire craftsmanship process for each vessel.
Simon comments: “I am proud to see Caorunn showcased within such an exquisite bottle. The design has taken into consideration the Celtic botanicals foraged on the hills around Balmenach Distillery and how Caorunn is infused in the world’s only working Copper Berry Chamber. The care and attention of the spirit and bottle sets Caorunn apart.”

Below are a selection of new Caorunn cocktails made by renowned mixologist Tristan Stephenson – both his serves are the perfect tipple to have with friends on a cold winter’s night!

Caorunn Cooler by Tristan Stephenson
Caorunn Cooler by Tristan Stephenson

Ingredients
50ml Caorunn gin
150ml Herbal apple soda*
*1 part lemon juice
7 parts apple juice
7 parts green tea
Hot brew the green tea to extract the flavour and tannins, and allow to cool.
Mix ingredients well and chill in a fridge.
Carbonate using a sodastream
Method
Build in a glass
Garnish
Sage leaf
Glass
Highball
Fireside by Tristan Stephenson
Fireside by Tristan Stephenson
Ingredients
50ml Caorunn
10ml Lemon juice
10ml Ginger juice
80ml Apple juice
Method
Build in a glass
Garnish
Honey roasted walnuts
Glass
Serve in a highball glass
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Emily Say’s . . . . “Liqueur de Coquelicot”

Poppy & Pomegranate Martini 2
New to Drinks Enthusiast, a voice to the Manchester bar scene in Emily Puckering, a bartender by heart who looks at the ever growing love of spirits, cocktails and beer. Her first post under ‘Emily Say’s . . .’ for the site looks at Liqueur de Coquelicot;

The French family firm that is Maison Briottet has been producing its world famous liqueurs since 1836, and has truly left its mark upon the liquor industry today. Initially beginning as a wine establishment, Briottet became famous for their creation of Crème De Cassis; the universal go-to blackcurrant liqueur. As the years went by and their business expanded, Briottet began the production of flavoured liqueurs and fine spirits.

Now, in 2018, Briottet sells its fine products across 26 different countries and holds a range of over 61 liqueurs, 8 eux de vie and 4 fine spirits. It has become the bartenders ‘go-to’ in flavoured liqueurs, particularly in mixology.

Briottet have truly pushed the boat out with their exclusive Liqueur de Coquelicot; a poppy seed infused liqueur. The wild poppy flower comes from the subfamily Papaveroidease, of the family Papaveracease. Putting aside the technical talk, the poppy liqueur offers a crisp yet subtly sweet taste, initially created as a pre-dinner drink to be mixed with a sparkling wine.

In fact, the poppy flavour originates and is inspired from a French confectionery from 1872, back when the master confectioner Desserey started making poppy flavoured pastilles. They very quickly became a speciality of Northern France, which heightened the popularity of the poppy flower in the world of food and drink.

A fresh and tantalising mixture of the poppy flower, Liqueur de Coquelicot offers the perfect balance between subtle dry notes, alongside a kick of sweetness; making it the perfect counterpart in the art of mixology.

Poppy & Pomegranate Martini
Liqueur de Coquelicot features beautifully in the Poppy & Pomegranate Martini; an exquisite creation from The Botanist.

Glass – Martini

Ingredients –
25ml Egg White
15ml Lemon Juice
7.5ml Basil Sugar Syrup
25ml Pomegranate Juice
15ml Absolut Raspberry Vodka
15ml Briottet Framboise
15ml Briottet Coquelicot
Garnish – Viola Flower

Method – Pour all ingredients into a Boston glass, hard shake, then go on to double strain into a chilled martini glass.

The Poppy & Pomegranate Martini delivers a beautifully crisp drink, with complimentary notes of the sweetness of raspberry and the bitter-sweet aromas of pomegranate. Egg white is the key ingredient in achieving the silky texture, which truly makes this cocktail such a delight. The presence of Liqueur de Coquelicot makes this number the perfect pre-dinner cocktail.

A truly beautiful concoction from the Briottet family, and one that will surely be seen much more in the world of mixology.

Pick up a bottle of Liqueur de Coquelicot for your drinks cabinet.

Image Copyright: Nick Whitby at The Botanist, New World Trading Company 2017

Palmers

Palmers

Langley Distillery is famous for the production of many a famous gin tipple, including the aptly named Langley’s, Martin Millers and Broker’s. Third-party contracts have always been the name of the game for the Birmingham based company, but now they’ve decided to branch out and create their own tipple, defined by its heritage and history of the Palmer family.

The Palmers heritage can trace itself back to 1805 in Old Street, London, where the family varnish business were to be founded by William Henry Palmer. Once passed onto his son Walter, the business started to transition into alcohol production, which set the foundations for the company as we know it today with current great-grand daughter Angela, along with her husband, sparking the voyage into gin creation.

Taking the Crosswells Brewery site, itself dating from the early 1800’s and built over an ancient underground water source, the brewery changed itself into a distillery in 1920 and has some of the oldest working copper gin stills in the UK, some of which date back to the early 1800’s!

Palmers gin has been created with Angela in mind, which they say is “infused with Angela’s zest and love for life.” The gin itself has within a blend of 7 botanicals (juniper berries, coriander seeds, cassia bark, liquorice root, angelica root, orris root and grapefruit), the exact recipe of which is kept close to Angela’s son Adam and granddaughter Natalie. Each botanical is weighed out by hand and placed into the aptly-named copper still ‘Angela’ (commissioned in 1903) in a specific order, alongside water and British wheat spirit. The resulting mix if left to infuse overnight.

But how does it fare? Well below, I give to you my tasting notes –

Palmers – 44%

Light, subtle notes of lavender, parmer violet and grapefruit zest upon the nose, following onto the palate with a smooth start. Orange twist, with hints of waxy lemon, liquorice and an undertone of earthy notes, resulting in a warm kick of juniper berry.

A cracking gin on its own, but one that’s also worthy to be within one of these –

Palmers - White Lady
White Lady

Glass –

Martini

Ingredients – 

35ml Palmers London Dry Gin
25ml Cointreau
25ml Freshly Squeezed Lemon Juice
25ml Sugar Syrup
Lemon Twist to garnish

Method – 

Combine all ingredients within an ice filled mixing glass and stir. Strain into a Martini glass and garnish with lemon twist.

A superb gin that really shows off the history and dedication that Langley’s have had, and have finally put their stamp on their own gin to rival the very many they have created for others over the years. One for the drinks cabinet for sure.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

 

Edinburgh’s Leon Black Announced UK Winner Of Bacardi Legacy 2018

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28 participants from 10 countries competed in the Northern European finals of the BACARDÍ Legacy Cocktail Competition in Amsterdam. Leon Back from Edinburgh’s Panda & Sons was announced the UK winner with his drink ‘The Queen Street’, and will go to the world finals in Mexico for the chance to be crowned global winner of one of the most prestigious cocktail competitions in the world.

BACARDÍ, the world’s most celebrated rum, invited bartenders from all over the world to participate in the competition. Every year BACARDÍ takes this opportunity to seek out cocktails that stand a chance of becoming genuine classics, like the legendary Daiquiri or Mojito.

28 participants from 10 countries took part in the Northern European finals for a place in the grand finals. One bartender was selected from each of the participating countries to go to the world finals in Mexico, to be held in the spring of 2018. In other words, the participants in these ‘national’ finals only competed against bartenders from their own country, but they did so in an inspiring international context, rubbing shoulders with counterparts from nine other countries.

It was not entirely coincidental that Amsterdam was chosen as the host city of the Northern European finals; the city is well on its way to becoming one of the world’s most important cocktail hubs.

The ten bartenders who secured their ticket to the finals in Mexico yesterday are:

Leon Back / Panda & Sons (UNITED KINGDOM)
Erik van beek / Bar27 (NETHERLANDS)
Didier van den Broeck / Dogma (BELGIUM / LUXEMBOURG)
Harald Gröbl / Mark’s New York Bar (AUSTRIA)
Kacper Dylak / Cinchona (SWITZERLAND)
Carl Wiman / Himkok (NORWAY)
Henri Halonen / Liberty or Dead (FINLAND)
Carl Marcus Erlandsson / Hay Market (SWEDEN)
Anthony Barry / Cask (IRELAND)
Damien Guichard / Velvet (GERMANY)

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Since it was created in 2008, the list of honour for the BACARDÍ Legacy Cocktail Competition has done more than simply put a series of cocktails by some of the world’s best bartenders into the spotlight. It has also become a genuine network of talented people, all connected by a unique contest in which camaraderie always counts for more than the will to compete.

Leon’s winning recipe for ‘The Queen Street’ cocktail can be found below:

50ml Bacardi Carta Blanca
25ml Fresh Lemon Juice
20ml 1-1 Sugar syrup
20ml Martini Ambrato
2 dashes Celery Bitters
Spritz Islay Whisky

Shake all ingredients with ice, double strain and serve straight up in a Nick & Nora Glass. Spray with a spritz of Islay whisky on the side of and top of glass

Swedish Victory In The Chairman’s Reserve Mai Tai Challenge 2017

Group

The last two weeks has seen me embrace my favourite rum brand more than ever with a trip to St Lucia for the Chairman’s Reserve Mai Tai season. Hosted at Capella Marigot Bay Resort and Marina, the 5* venue became the hub for a host of international and island based bartenders for several days, welcoming with a Chairman’s Reserve Spiced Ice Tea upon arrival and offering the relaxed and chilled vibes St Lucia is famous for.

The aim of the Chairman’s Reserve Mai Tai season is to culminate in a combined final of winning efforts from across the world from the last year, paired with St Lucian counterparts to crown the ultimate Mai Tai team and recipe. Representatives include the United Kingdom, USA, Spain, France, Portugal and Sweden, who each won their respective national heats to earn their way to the final.

After being inspired by a tour of St Lucia Distillers within the Roseau Valley, spiced rum talks from local producers, and an insightful chat on all things tiki by the renowned bartender and owner of Spirit of Tiki, Georgi Radev, culminating in the paired teams having the opportunity to experience the Castries Market in the capital city and pick up some local and home-produced ingredients and vessels, ready for the evenings finale.

Mai Tai

With 5 judges, including myself and Alva Preville (Taste of the Caribbean winning bartender in 2010 amongst his host of accolades), each paired team had to create a twist on the Chairman’s Reserve Mai Tai, using their inspiration from their trip so far, whilst also showing off teamwork and producing to us all a display that would be worthy of the top prize!

With magic tricks and crowd chants for showmanship, it all accompanied serves such as the ‘Sop It To Me Baby’ by 3rd place winners Anthony Guaetta (Twin River Casino, USA) and Daniel Francois (Capella, St Lucia) that saw Chairman’s Reserve Spiced mixed with the 6th edition of 1931 rum, a homemade spiced liqueur and Key Lime juice. Second place had the ‘Chairman’s Spiced Intellect’ presented by Andrew Turner (Milk Bar, UK) and Ron Hillar (Capella, St Lucia). They shook up a blend of their homemade spiced syrup, Chairman’s Reserve Forgotten Cask, lime juice, pineapple juice, Angostura bitters and a dash of Chairman’s Reserve Spiced, complete with a pineapple, ginger and rosemary garnish.

presentation

The winning drink though? It was the ‘Culture Paradise’ by Sharam Mohebbi of OGBG Bar & Restaurant in Sweden and his St Lucian counterpart Stephen Peter. Mixing Chairman’s Reserve Original and Chairman’s Reserve Spiced with Caribbean sherbet, ginger spice and passion fruit plus freshly squeezed lime, it won the judges plaudits! Earning them a cash prize, trophies and a trip for Sharam back to St Lucia, and Stephen to Sweden, plus local television coverage, it’s meant a truly well-deserved effort from both the winning team and all participants in placing them on the map when it comes to the Mai Tai cocktail!

Look out for the 2018 Chairman’s Reserve Mai Tai season as more countries become involved with the challenge, as well as plenty of opportunities to experience a variety of Mai Tai twists, or indeed you can create Sharam’s and Stephen’s today!

Winning Cocktail
‘Culture Paradise’


40ml Chairman’s Reserve Original

30ml Chairman’s Reserve Spiced
30ml Caribbean Sherbet
20ml Ginger spice & passionfruit
20ml Freshly squeezed lime

Shaken over ice and served within a bowl or goblet. 

For more information on St Lucia, visit here.
Learn more about Chairman’s Reserve by visiting here.
To experience Capella Marigot Bay Resort and Marina, visit here.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Haig Club

Haig
Haig Club was released with much fanfare after the collaboration with footballer David Beckham and British entrepreneur Simon Fuller, with many taking it as a swipe to ‘outsiders’ who attach their name to a brand to make quick cash, whilst others looked at it as a great opportunity to shed light on a brand and category that has some elements that need a 21st Century update to its customer audience.

It’s with this that I take a closer look and see if the hype is worth its name.

The House of Haig itself is built on nearly 400 years of distilling heritage and can trace its whisky producing roots back to the seventeenth century in Scotland. In 1824, John Haig established Scotland’s oldest grain distillery, Cameronbridge, and is said to have perfected the art of producing Grain Whisky in continuous Coffey and Stein stills.

Haig Whisky quickly rose to become one of the most successful and popular Scotch whiskies in the world before falling into decline some 30 years ago as it left the Haig family ownership and was passed through a series of multinational drinks companies. In 2014, Diageo launched a new Haig whisky to add to the existing old guard whisky stable of Haig Gold Label, Haig Dimple and Haig Pinch blended scotch whiskies; Haig Club, an expression utilising a unique process that combines grain whisky from three different cask types.

But how does it fare? Well below, I give to you my tasting notes –

Haig Club – 40%

Light butterscotch and fudge on the nose, with a slight hint of tropical flesh fruits coming through. Subtle notes of vanilla, butter and toasted oak on the palate, with a hint of coconut and tropical fruit provide a long, slightly dry finish.

A great flavour profile to enjoy on its own, or indeed within its signature serve;

Haig CLub - New Old FashionedNew Old-Fashioned

Glass – 

Rocks

Ingredients – 

60 ml Haig Club
10 ml Sweet Vermouth
2 dashes orange bitters

Method – 

Build by adding cubed or hand cracked ice in an Old Fashioned glass or tumbler. Add Haig Club and pour in 10 ml of sweet Vermouth. Drop in 2 dashes of orange bitters and garnish with a lemon twist and cherry and serve with a glass stirrer for the drinker to dilute.

The inspiration for the name Haig Club can be found in archive materials dating back to the 1920’s, in which Haig Whisky was advertised as “The Clubman’s Whisky”. Last year also saw the release of the Haig Club Clubman, the different in it being matured exclusively in American ex-bourbon casks. Either one a good call for your drinks cabinet, and its versatility means you can create a decent drink, whether cocktail or mixer. To be fair, I’d enjoy it on its own, it works!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Skin

Skin
German gins are seen as some of the best around, with Monkey 47 leading the way in how we can approach the category. With this, Skin gin has made a splash here in the UK since its launch by Martin Birk Jensen in March 2015, and its striking packaging and different ‘skins’ that can be produced have caused many a stir in the right direction. But what about the liquid itself?

Produced in the ‘Altes Land’ (which translates as ‘Old Country’), just outside the German city of Hamburg, seven botanicals are chosen to enhance Skin gin; unique Moroccan Mint, citrus peels of orange, pink grapefruit, lime and lemon, juniper and Vietnamese coriander. Each botanical is individually distilled on a wheat based neutral spirit in a ‘Anisateur’ within an old copper still, in order to obtain close to 100% of the essential oils they contain. The essences are then blended by hand and bottled.

So how does it fare? Well, below I give to you my tasting notes –

Skin – 42%

Bold, fresh mint bursts through, followed by the pink grapefruit and the wax of lemons on the nose. Incredibly soft on the palate, with a slight menthol note flowing gently. Lime, the subtle hint of coriander, and the orange peels blend well for a long, fresh finish.

An incredibly fresh gin to enjoy, and one that would stand up well within a classic gin and tonic;

Skin Gin and tonicSkin Gin and Tonic

Glass – 

Wine / Goblet

Ingredients – 

40 ml Skin Gin
1 bottle Thomas Henry Tonic Water

Method – 

Stir over ice and garnish with orange peel.

A great gin to enjoy over summer, and with the different skins available, as well as their navy strength option, it’s a fantastic addition to any drinks cabinet.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Curio

Curio
It’s rare to come across a local gin that makes enough noise to be heard on the other side of the country, but it seems to be the case with Cornwall, led the way by Southwestern Distillers, and now continued by Curio Spirits Company. Heading to the North of England can be a daunting task for any brand who lack, for example, the personnel to consistently appear at the numerous gin festivals that pop up, who themselves are looking further afield to stand out with their brand offerings. It’s down to the power of the liquid then, the image of the brand, and the consistent approach to their values that can really win a crowd over.

With this, lets see what the hype about Curio is all about.

Originating from Mullion in West Cornwall, William and Rubina Tyler-Street have set out to train and work with two master distillers since 2012 to perfect what they believe embodies Cornwall and the natural botanicals that surround them, including the likes of rock samphire and cardamom, creating an air of wonder and curiosity.

December 2014 saw the release of Curio after the investment of two small stills, a rotary evaporator and plenty of experiments. The Rock Samphire gin expression was first to hit the shelves, followed by their Peruvian Cocoa Nib vodka, and lately their Cardamom vodka, all using natural spring water from the Cornish Spring Water Company.

 

My first taste of Curio see’s the Peruvian Cocoa Nib, a triple distilled vodka that is gently infused with Peruvian Cocoa Nibs and produced in small batches. But how does it fare? Well below, I give to you my tasting notes;

Curio Peruvian Cocoa Nib – 40%

Soft, subtle fresh cocoa with blends of vanilla and fudge on the nose. Slight roasted cocoa nib once upon the palate, with notes of creamy toffee, sweet fudge and a lasting flavour of warm cream.

Although recommended to be served neat, I did come across this;

Curio Chocolate Orange Martini
Curio Chocolate Orange Martini

Glass – 

Martini

Ingredients –

25 ml Curio Cocoa Nib Vodka
25 ml Cointreau
2 dashes Fee Brothers Chocolate bitters
2 dashes Fee Brothers Orange bitters

Method –

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from orange peel onto the drink.

An impressive flavoured vodka, and it’s grabbed my curiosity to experience the rest of the range. Start your collection today for the drinks cabinet as they’re already looking to expand with plans for a larger distillery in Mullion on the Lizard Peninsular.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Flor De Caña ‘Rum Frontiers’ Showcases In Glasgow

Ryan-in-Dusk-with-his-prize-1-e1501603860159
Flor de Caña discovered the new UK ‘Rum Frontier’ Champion on Monday night, as guests basked in the electric vibes of Nicaragua enjoying street food, Flor de Caña cocktails, live street art and a world renowned DJ in one of Glasgow’s best loved venues, Drygate.

Featuring an incredible line-up of first class mixologists from all across the country, each finalist pushed the creative boundaries of cocktail making to the edge in a live heat where they were challenged to design innovative cocktails inspired by the exotic home of Flor de Caña rum. The cocktails were fashioned around many areas of Nicaraguan culture, from its world famous coffee beans to the unique and vibrant art that fills the streets, the volcano which Flor de Caña’s own distillery sits at and the fact that the country is run on 58% clean, renewable energy.

Ten finalists battled it out to be crowned the #RumFrontiers UK winner and get their hands on the coveted prize: a trip of a lifetime to Nicaragua where the winner will represent the UK in the worldwide final as well as enjoying incredible tours of Nicaragua’s top attractions.

The winning cocktail blew away the judging panel, boasting an incredibly diverse and creative skillset from bartender Ryan Rhodes of Dusk in Aberdeen. Named Lava Flava, Ryan’s drink was inspired by the artist Scott Lambeck and his colourful interpretation of Nicaragua which adorned the sides of the glass. Ryan described his cocktail as a drink which he felt reflected Nicaragua; vibrant, fun and playful.

As well as the excitement of live heats, earlier in the day attendees enjoyed a masterclass run by two of the esteemed judges: Daryl Haldane (Head of Brand Experience, Whyte & Mackay) and Tristan Stephenson (The Curious Bartender). Also tasked with judging the cocktail creations were the highly-regarded Andy Gemmell (The Drinks Cabinet) and Marc Catalan (Flor de Caña).

Jonathan Gillbanks (UK Sales Director – On Trade & Specialists, Whyte and Mackay) said: “RumFrontiers was a fantastic event; we witnessed some of the most exciting bartenders from the UK come together to learn and create with Flor de Caña premium rum. The creations from the competitors were truly outstanding.”

Ryan will experience six days of adventure in Nicaragua this September, including sand-boarding on the active Cerro Negro Volcano before spending the night in the historic city of Leon. He will then return to Managua for an exclusive tour of the Flor de Caña distillery ahead of the world wide #RumFrontiers final. The remainder of the trip will be packed full of excursions including a visit to the Masaya Volcano, Masaya Artisan Market and Apoyo Lake. There will also be a City Tour of Granada along with a trip to a private island before returning home.

Patrón Perfectionists Come Out To Play In Bristol

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The team at Patrón came around to Bristol last week to host the next round of the current programme, the Patrón Perfectionist!

Hosted at Her Majesty’s Secret Service, the competitors found their way to the South West heat by offering a unique Patrón serve, worthy of impressing the judging panel and ultimately winning a place in the final, held in London later in the year.

Hailing from the likes of Dirty Martini in Cardiff, Be At One in Bournemouth and Salt Room in Brighton, the competitors were joined by UK Brand Ambassador Karine Tillard as they re-created their serve to the panel of myself, Karine and last-years South West winner Steven Young of Academy Espresso Bar in Barry.

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The top three will be showcased here today, so in third place saw Brighton represent with Jake Goldstein of Plotting Parlour. His ‘Commin Mathca’ saw him combine Patrón Silver, sustainable sherbet, pretzel syrup, matcha green tea and aquafaba together, complete with a garnish of a tiny pretzel and matcha.

Ben Alcock of host venue HMSS earned second place with his creation, ‘Beez-Ness Thyme’. A sour styled drink that saw Patrón Reposado, bee mix (honey, Aquavit, burgamot, fig, salt and absinthe), lemon juice, aquafaber and chickpea water, it came garnished with a simple twist of a lemon peel.

Bristol Preview 23
The winning serve though came from Chelsie Bailey of Red Light in Bristol. Named ‘El Camienzo Perfecto’, it saw Patrón Reposado, pineapple sherbet, cream, lime juice and egg white, topped with Mexican lager, dehydrated chilli and pineapple leaves.

So congratulations to Chelsie, who wins herself a trip to London to compete in the final against the other finalists from around the UK!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.