Monkey Shoulder Mixes it up in Manchester and Liverpool

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Monkey Shoulder, the 100% malt whisky made for mixing, is heading North this spring on a mission to drive advocacy with the on-trade through exciting brand collaborations and initiatives, as well as connecting drinkers with playful and mischievous experiences. Never one to play by the rules, the brand will be inspiring bartenders and consumers across both Manchester and Liverpool to with a series of high energy bar takeovers, an interactive paint balloon experience, and refreshing cocktails served from its 12-foot, 11,000 litre Mixer Truck.

The fun begins this month in Manchester (15th – 16th April), followed by Liverpool (17th – 21st April), where the newly launched Monkey Shoulder Breakdown Service is set to support bartenders during dreaded task of breaking down the bar – making it a whole lot easier and much more fun. Hot on the heels of its success across the capital during the London Coffee Festival, The Breakdown Service team will be on call between midnight and 3am, bringing with them Monkey Shoulder Lazy Old Fashioneds & Boilermakers, as well as snacks to refuel.

Joe Harper, Assistant Bars Manager at The Savoy commented: “The Monkey Shoulder Breakdown Service was a unique and wonderful way to give something back to the team; they really appreciated a helping hand and definitely gained a morale boost!”

To get involved, bar teams simply need to text or call 07981 869996 to book in their breakdown service. The Monkey Shoulder team will be handing out business cards to bars across both cities.

John Wayte, Monkey Shoulder UK Brand Ambassador comments:

“We can’t wait bring all the our Monkey Shoulder energy to the streets of Manchester and Liverpool, from our epic Mixer Truck to our interactive paint balloon experience. We’re particularly excited for the North to take advantage of The Breakdown Service, allowing some of the legendary bar teams we love and respect to put their feet up and have a drink on us. It’s our chance to say thank you for all their hard work!”

Here is what’s on the Monkey Shoulder menu this April:

Shake yo’ Monkey

We are rolling into town. Rolling into town with an 11,000 litre giant cocktail Mixer Truck that is. Look out for the 12-foot, Monkey Shoulder Mixer Truck parking up at Spinningfields in Manchester and Liverpool’s Baltic Market. With its DJ booth, t-shirt cannon and cocktails on-tap you can shake your monkey to no end. Cocktails on offer include: The Lazy Old Fashioned, Monkey Mojito, Ape Spritz, Show me the Monkey. In Liverpool, there will also be an exclusive serve from William Grant & Sons UK 1887 Collective member, Jake O’Brien Murphy, who is launching his new local bar, Present Company – coming soon.

Swing by our Mixer Truck at:

Spinningfields, Manchester, Monday 15th and Tuesday 16th, 12 – 8pm
Baltic Market, Liverpool, Saturday 20th and Sunday 21st, 12 – 8pm

Coming to a bar near YOU!

Monkey Shoulder will be taking over Baltic Market in Liverpool over Easter Weekend, kitting it out in head to toe Monkey. Expect DJs, arcade games, a Monkey Shoulder vending machine and half price Monkey Shoulder cocktails all night long.

Head down to: Baltic Market, Liverpool, Saturday 20th and Sunday 21st April

The good kind of S.W.A.T.

Special guests, the Monkey Shoulder S.W.A.T. team – a group of fun time vigilantes – will be popping up at some legendary local spots to ramp up the party with great tunes and free (*ooooooh free stuff*) whisky cocktails and Monkey Shoulder t-shirts.

Look out for the S.W.A.T team: (Further locations being added all the time)

Manchester:

Tuesday 16th April: Night & Day

Liverpool:

Wednesday 17th April: Pattersons
Thursday 18th April: Some Place, Zanzibar and Peacocks
Friday 19th April: McGuffies, Pattersons
Sunday 21st April: Castle Street Townhouse and Alma De Cuba

The Tea Trolley (we promise we won’t serve you a builders)

The notorious roaming Monkey Shoulder Tea Trolleys – pimped out drinks trolleys kitted out with DJ decks – will be spinning tracks and handing out free cocktails – including the Lazy Old Fashioned, Show me the Monkey and Ginger Monkey – at bars including B@One and Revolution in both Manchester and Liverpool.

Get messy with Monkey

One giant billboard. Hundreds of paint-filled balloons. And a splash of messy Monkey mischief. Get ready for the world’s messiest advert, brought to you by Monkey Shoulder. Come down to Liverpool’s Ropewalks Square, grab yourself a paint bomb and chuck it at our 16-foot billboard to reveal a hidden Monkey message. It’s going to get messy.

Come join us: Friday 19th and Saturday 20th April, 3-8pm, Ropewalks Square off Bold Street, Liverpool

All activities will only be available to adults aged 18+ and all participants are encouraged to drink responsibly.

ShopTalk Shakes Things Up For Chase Cocktail Contest And Festival

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Chase Distillery launches its cocktail competition, Chase Cup, in line with this year’s Rock the Farm music festival, with a new brand identity by London design agency ShopTalk.

The website has just gone live, and mixologists from all over the world are being invited to submit cocktail creations that celebrate Chase Distillery’s single-estate potato vodkas and botanical-rich gins. The final showdown will take place during the festival, which is being held at Chase Distillery’s family-run potato farm in Herefordshire on 3rd and 4th June.

Chase brand guardian ShopTalk was asked to develop an identity that would celebrate the family, the farm and the spirits – and give bartenders and drinks industry professionals an opportunity to get to know, love and appreciate the brand ‘from the ground up’.

Unearthing brands

The Chase family has farmed potatoes in Herefordshire for generations. Father and son, William and James Chase, wanted the festival and its new branding to bring to life Chase’s earthy field-to-bottle production values and artisanal spirit.

The ShopTalk team responded to the challenge with a craft-inspired identity that places the potato at the very heart of the brand. Alongside the identity, ShopTalk created a bespoke typeface, Spud Sans, which celebrates the potato and is completely ownable by Chase.

The new font was developed using old-fashioned potato-printing techniques, before being refined digitally. The resulting alphabet has a truly homespun feel but is clean and clear-cut, so it can be used effectively across event and directional signage.

Cultivating success

James Wood, ShopTalk’s Co-founder and Creative Director, says: “At Chase Distillery, everything starts with the humble spud, so we felt it was important that the new brand and identity did too. We took inspiration from the stencilled potato crates, jute sacks and enamelled signs that can be found all over Chase Farm, and devised a unique typeface using potato carving.”

The main logos for Rock the Farm and Chase Cup are in a serif font to achieve stand-out, but have been given the potato-print texture to maintain brand cohesion, and Spud Sans appears on posters, lanyards, digital platforms, promotional material and wayfaring signage. Collages on promotional posters introduce British iconography, including the Union Flag, as well as images of musicians, mixologists and potato plants, bringing together all of the festival’s essential ingredients.

James adds: “Having previously created the brand and packaging for Chase Potato Vodka, we had already established that Chase is nostalgic and proudly British, with a strong sense of integrity, so it was important that the additional collateral communicated all that to Rock the Farm festival visitors, too.”

James Chase, the distillery’s Head Ambassador, says: “The new identity really gets across that Chase is a from-scratch, home-grown operation. It conveys so much complex messaging but in a simple, unadulterated fashion. We’re confident that ShopTalk’s work will communicate very effectively who we are as a business to all the festival-goers.”

COYA Partners With Bacardi To Launch Bespoke Cocktail Menu

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COYA Mayfair, the modern Latin American restaurant and its award-winning bar team, led by John Toader, Assistant Bar Manager, have partnered with Bacardi’s Facundo Rum to introduce an exotic new drinks menu, celebrating the relaunch of their new terrace and the stunning gardens of Ecuador.

The menu launches at the end of November and the selection of cocktails have been created with the rich fauna of Ecuador in mind. The flavours centre around the nature of an Ecuadorian garden in which you can discover an array of tropical birds. Each drink is named after a bird and the menu details a fact that makes the bird and the cocktail unique.

Guests are offered the experience and a biology lesson at the same time in the menu. The presentation of the drinks is kept simple in order to focus on the ingredients, flavour and concept which is complimented by the foliage on the COYA terrace.

The first cocktail in the quartet is the Toco Toucan which was made with the tropics in mind and contains Facundo Neo rum, sweet pineapple, bitters, citrus, spicy pepper, vanilla, tea, milk and zingy ginger, encompassing a light and bitter long drink.

The next is the Capuchinibird which is a savory mix of Facundo Eximo, milky coconut, tonka and a special exotic sauce. A lighter choice is the Scarlet-Banded Barbet which is a herbal cocncoction containing Facundo Exquisito, Chartreuse, zesty lime, a cola reduction and finished with sesame.

For those wanting something extra special, the Waved Albartross is a delicious dark, aged rum drink with Facundo Paradiso, sugar cane and chocolate bitters.

Guests are also welcome to try the bespoke selection of Bacardi rums by themselves in order to get the full experience of the delicious spirits.

For full details of the drinks menu visit : www.coyarestaurant.com

William Grant & Sons Appoints Alex Walker As Glenfiddich National Brand Ambassador

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Independent family distillers, William Grant & Sons UK has confirmed that former Artesian bartender, Alex Walker, has taken on the role of National Brand Ambassador for Glenfiddich, with immediate effect.

Alex’s new role will see him focus on elevating brand awareness and understanding, by bringing to life Glenfiddich’s experimental nature; and bridging communications between the brand and whisky drinkers, bars & restaurants, retailers and press.

Alex takes over from Stephen Rutherford, who previously held the role as Glenfiddich National Brand Ambassador, up until last year when he took on the position of Glenfiddich UK Brand Manager.

Stephen Rutherford, Glenfiddich UK Brand Manager said: “Alex has proved himself to be an exceptional candidate and a passionate whisky enthusiast, ticking all of the boxes for the role. He is a welcome addition to the team and I look forward to working with him to drive Glenfiddich’s brand advocacy forward with the exciting upcoming projects we have lined up.”

Alex said: “I am extremely excited to be joining the William Grant & Sons UK family. It is a huge honour and privilege to work for a brand that represents over 130 years of history, heritage, and experimentation. I can’t wait to be part of this journey and help craft future success for Glenfiddich!”

Iconic Shoreditch Bar Callooh Callay Gears Up To Launch New Haynes Manual-Inspired Menu

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Hot on the heels of its 10th anniversary celebrations, Shoreditch favourite Callooh Callay will launch its annual menu update next month. Known for its award-winning creative menus which add a playful twist to nostalgic designs, Callooh’s 2019 menu reimagines the iconic vintage Haynes car manuals of the 1980s as a guide to building the world’s best cocktail bar.

Curated by Callooh Callay founder Richard Wynne and his bar team and sticking closely to the distinct Haynes manual layout and design; the new informative menu, entitled The Cocktail Bar Manual, opens with a contents page listing the 26 new cocktails, all of which have been inspired by nine different stages of developing a bar from scratch. Sections include “The Plan”, “The Location”, “The Team” and “Keeping a Clear Head”, which is entirely dedicated to alcohol-free cocktails.

Submissions from every member of the bar team reflect Callooh Callay’s journey, since Wynne opened the doors on Shoreditch’s Rivington Street during the financial crash of 2008. For example, listed under “The Plan”, Nan’s Orchard is a smooth blend of Apple Cider Brandy, El Gobernador Pisco, Noilly Prat, Ginger Cordial, Lemon, Apple Pie Syrup, Citrus, Ginger Ale, which pays homage to Wynne’s grandmother, who provided the initial nest egg to get Callooh off the ground.

Reflecting the demand for grown-up non-alcoholic options amongst Callooh’s clientele, the new menu also features a kombucha of the week, made in house, and stylish hangover free versions of classic tipples, including the Pina con Nada, a refreshing blend of coconut cream, pineapple lime and salt and the All Flora no Dora with ginger cordial, lime, fresh raspberries and ginger ale

Callooh’s tradition for playful presentation extends to “The Build” section. The Builders Breakfast, a rum based concoction laced with tea syrup, is served in a builders mug for individual portions or a sharing flask whilst Jabberwocky Milk, with Tanquerey gin, lemon, marshmallow syrup, egg white, cream and soda is served in a miniature paint tin.

For those wanting to learn more about their drink’s backstory, drinkers will be able to scroll through dedicated pages of the manual menu for each serve, whilst imbibers with a certain craving can flick to the index of ingredients to find the perfect drink for them.

A year in the making, Callooh Callay Founder Richard Wynne said of the new menu:

“We’ve created some really fun and interactive menus over the years, and I’m hugely grateful to all the work the team who have put in a massive effort to make the Haynes manual-inspired creative a reality. They were huge when I was a kid, and I love anything with a bit of nostalgic retro value.

We’ve really dug deep into our experiences over the last 10 years to bring it together, starting with the seed money my grandma generously gave me to start the venture, so the finished menu is one of the most personal to me.

I strongly believe that the most important aspect of any bar is the team, and I’m proud to say that our new menu includes at least one drink from every one of our current bar team. The result is a wonderfully varied offering reflecting their individual backgrounds and tastes – from kombucha to sherbert – and a top-notch selection of non-alcoholic cocktails too. We’re now excited to see what our customers think about the Haynes-inspired menu, and introducing an awesome line-up of new drinks at Callooh Callay…”

The Cocktail Bar Manual will be available Wednesday 10th April 2019 with a seasonal refresh set to launch later this year.

https://www.calloohcallaybar.com/

#TreatUp Mum this Mother’s Day with a Luxurious Baileys Bellini

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Mother’s Day is that special time of year to really show your appreciation to the mother-figure in your life and let them know just how much they mean to you. That means it’s the perfect excuse for a proper treat, and to go all out with something that’s sumptuous and indulgent – cue Baileys Chocolat Luxe.

Why not say ‘thanks Mum’ with the ultimate cocktail indulgence? The Baileys Treat Collective’s very own Celeste Wong – also known as The Girl in the Cafe, a coffee barista and tastemaker – has designed a delicious Baileys-infused cocktail with a twist on the traditional bellini serve, designed to work wonders with a sweet treat to celebrate your mum.

Start the celebrations with a Baileys Chocolat Luxe Bellini: decadent Baileys Chocolat Luxe is blended with smooth espresso coffee, drizzled with raspberry coulis, and topped with a fresh raspberry which can easily be recreated at home for the special occasion.

You know she deserves it! Follow Celeste’s recipes below.

Baileys Chocolat Luxe Bellini
Simple shaken cocktail served in a glass

50ml Baileys Chocolat Luxe [0.8 units]
25ml Smirnoff Vodka [0.9 units]
35ml espresso

Shaken with ice

Line the champagne glass with raspberry coulis and x1 fresh raspberry. Serve neat

Emily Says . . . . ‘Forest’

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In her fourteenth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering heads to Cheshire and into the Forest;

The gin hype certainly isn’t over (I doubt it ever will), and I’m here this time with a local delight that is Forest Gin.

The story of this little number indeed begun in a Macclesfield forest, founded by husband and wife Karl and Lindsay Bond. The couple shared a passion for their fine alcoholic beverages, and whilst enduring the dull days of the nine to five life, they would spend their evenings away from computer screens and instead with a pint sized pot still and a radio.

With Lindsay being a coeliac, drinking beer was simply out of the question for her (sadly!), so the couple turned to the next best thing: gin! The pair assembled a rather impressive gin collection, which ignited the spark of inspiration. From buying supermarket-branded vodka and distilling it with juniper that was bought online, Karl slowly but surely began to understand the process of making gin – and I mean making gin properly.

What makes a gin truly unique are the botanicals that go into it, and Karl and Lindsay made sure to find ingredients that were one of a kind, and would be difficult to find anywhere else. Living nearby a local Macclesfield forest, the couple put on their walking boots and embarked on a foraging adventure, discovering a whole range of fantastic botanicals to put in their gin.

With the traditional additions of juniper, angelica, cassia and coriander, Forest gin also includes botanicals such as wild grown bilberries, raspberries, blackberries, moss, ferns, pine, tree bark and wild flowers. As one can imagine, the addition of these unusual botanicals give the gin a taste that is truly unique.

On the nose, Forest gin literally smells as it is expected to smell: like a forest in the rain. The fresh and earthy smells from the foraged ingredients are very much apparent, particularly the herbaceous notes from the tree bark and wild flowers. Sweet notes follow from the berries, but are somewhat underwhelmed from the strong dewy forest-like notes.

When it comes to the taste, Forest gin delivers what the title suggests: a fresh and strongly herbaceous gin with hints of sweetness and a bold character. Fresh spring water from the Peak District is used in the distillation, giving the gin a fantastically smooth drinking experience. Subtle hints of spices are present, perhaps from the cassia and even from the addition of cinnamon…? The beauty of drinking a gin such as Forest is the guessing game of what has indeed gone into it to create its unique taste, and as cliché as this may sound, it literally tastes like a forest; the only way in which I can perfectly describe it! Forest gin is paired perfectly with ice, an Indian tonic water with a garnish of a couple of blackberries and a sprig of rosemary.

And for any of my fellow tea lovers, the Forest Earl Grey edition is not one to be missed. The earthy and fruity notes of the original recipe are still apparent, but the fragrant and dry touches of Earl Grey tea beautifully overwhelm the palate. Paired with ice and an Indian tonic water, the drinking experience reminds one strongly of a refreshing and fruity iced tea: perfect.

Photo Credit: Forest Distillery

Luxardo Launches ‘Modify This!’ Masterclass Tour

Gareth Franklin, global brand ambassador Luxardo Lo

Liqueurs are cast into the spotlight within the new Luxardo masterclass tour and series of guest nights in bars in cities around the UK. Gareth ‘G’ Franklin, global brand ambassador for Luxardo at Cellar Trends Ltd, will embark on the brand’s 2019 roadshow this Spring and Summer. Entitled ‘Modify This!’, it launches in Wales, with the first night at Pennyroyal in Cardiff on 10 April, followed by a guest night on 11 April at Academy in Barry. Dates in Scotland include Blue Room in Dundee on 23 April, then G continues to head around the UK. The tour focuses on how liqueurs can take the primary role in aperitifs, classic cocktails and original new creations. G will profile his selection of Italian liqueurs as the base ingredients rather than a secondary flavouring, as he inspires bartenders to ‘modify’ the traditional perceived usage of liqueurs. He showcases liqueurs as a primary cocktail ingredient and challenges bartenders to re-think the classics: Luxardo Maraschino, Sangue Morlacco cherry liqueur, Amaretto – as well as new products with a fresh twist, Luxardo Bitter Bianco, and Luxardo Sour Cherry Gin.

‘G’ explains, “Liqueurs are by far the largest and most diverse category out there, but they are often seen as a lower priority on the list and in terms of the location where they are placed at the bar. I want to change this. With fresh thinking, bartenders will re-discover the benefits, authentic style and distinctive flavours of liqueurs, and how they can transform popular, simple spirit + mixer drinks into original cocktails.”

The session culminates in a talk and forum on ways in which bartenders can successfully progress their careers by modifying their mindset, showing their creations and broadcasting their skills via various channels to a national and international audience – without having to move from their home cities. These sessions are applicable not only to aspiring brand ambassadors but also to bars that want to step up and sharpen their reputation in the industry. Later this Summer, G’s new blog series will feature short films from his tour, with interviews and tips from some of the bar personalities he meets along the way, and memorable creations which stand out for him. G adds, “Heading to London is no longer the only option for career bartenders to move up to the next level. Distinctive bars with their own style and ingenuity have always existed in every city. There are many ways for them to share their creativity and gain kudos within the industry. I see a great parallel between the way bartenders and bars outside London are
regarded and the way liqueurs are perceived. It’s high time they both get a share of the limelight.”

 

Finalists Announced at NRB19 Cocktail Competition with Ms Better’s Bitters

bannerFinalists announced for Northern Restaurant & Bar 2019’s national cocktail competition, sponsored by Ms Better’s Bitters, with the chance to win a VIP visit to Canada with guest shifts in Vancouver and Montreal.

Following a series of regional heats, the finalists have been announced for Northern Restaurant & Bar’s annual cocktail competition, sponsored in 2019 by Ms Better’s Bitters.

The winner will join Ms Better’s Bitters on a scenic trans-Canada trip with guest shifts in Vancouver and Montreal! Second place is a majestic treat filled day with Ms Better’s Bitters strolling along the River Thames, with third place being a trip to a London city farm followed by dinner and drinks with Ms Better’s Bitters.

Competitors were asked to submit a unique drink using at least one of the Ms Better’s Bitters range for their Big Beautiful Cocktail Competition! Regional semi-finals were held in February and early March in London, Birmingham, Leeds & Newcastle and the four finalists have been announced as:

1. Raven Ridge by Luke Bensley, Nocturnal Animals, Birmingham
2. Mr Brightside by Erion Bardhoci, Mezemiso at Crowne Plaza Albert Embankment, London
3. Wanderlust by Dan Smithson, Below Stairs, Leeds
4. Dillon Scott / Pleased to Meet you, Newcastle upon Tyne

“We have been exhibited at Northern Restaurant & Bar for the last 5 years and seen many other competitions take place. This year we felt we had a product in Ms Better’s Bitters that would give our entrants the freedom to express themselves and their talents. We set a very loose brief and were very pleased to receive nearly 60 entries. The finalists all showed great brand knowledge, creativity and quality drinks to earn their places and we are now really excited to welcome them to NRB19 in the Drinks Live theatre to see who will win the trip to Canada,” said Jonathan Braham-Everett of JBE Imports, UK distributor of Ms Better’s Bitters

Each finalist is invited to the final of the competition in the Drinks Live theatre at Northern Restaurant & Bar 2019 at Manchester Central on Wednesday 20 March 2019 at 15:15.

Northern Restaurant & Bar is the North’s hospitality show. As well as the Ms Better’s Bitters cocktail competition, the Drinks Live theatre features a line-up of tutored tastings and masterclasses from some of the best names in the business including the Schofield Brothers, Northern Hospitality and the BEAT team from Pernod Ricard. The theatre is surrounded by a curated selection of sprits from across the UK and around the world.

Free trade only tickets are available now at northernrestaurantandbar.co.uk/tickets

Raise a glass to the Margarita with Patrón Tequila in global search for 2019’s Margarita of the Year

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Honouring the iconic tequila cocktail, Patrón Tequila kicked off 2019’s ‘Margarita of the Year’ campaign on International Margarita Day, starting a global search for the perfect twist on the classic Margarita recipe. Now in its fifth year, the bar has been raised with eight new recipes from across the globe, each offering a refreshing twist on the iconic cocktail.

In 1939, the first Margarita was claimed to have been made at Tail O’The Cock in Los Angeles and has since come to be one of the most admired cocktails on the menu. Fifty years later in 1989, Patrón Tequila was born, introducing the world to ultra-premium tequila and transforming tequila cocktail culture.

When bartenders in Mexico adopted the New Yorker’s Whisky Daisy in the early 1900’s with a tequila twist and Spanish translation, they created the Tequila Daisy – Spanish for Margarita. Around mid-century, another bartender in Texas claimed to have made a drink for singer Peggy (Margaret) Lee, naming it after the Spanish version of her name. In the 1970’s, a Texas Monthly column claims Francisco Morales invented the drink at Tommy’s Place in Mexico.

Whilst there are multiple stories of its origin, one thing is certain, the perfect Margarita is made with the ultra-premium Patrón Tequila. The Margarita of the Year campaign is celebrating this cherished cocktail by welcoming bartenders from eight cities across the globe, stretching from Miami to Hong Kong, and inviting them to design eight different Margarita recipes using a variety of fresh flavour combinations inspired by their local region. In hope of being awarded 2019’s Margarita of the Year, the bartenders will be ramping up support in their hometowns to encourage votes for their unique recipes, while showcasing just how versatile a Margarita can be.

“The Margarita has been a classic cocktail in the minds of drinkers for a very long time.” says Lee Applbaum, Patrón’s Global Chief Marketing Officer. “We wanted to challenge bartenders across the world to prove that however classic the Margarita is, it is an incredibly versatile cocktail. With the unlimited amount of twists you can put on a Margarita, there is one thing that always remains the same – Ultra-premium Patrón Tequila is always the key to a simply perfect Margarita.”

Each recipe and instructional tutorials about how to prepare them at home are available on the Patrón Cocktail Lab experience and the Margarita of the Year website, which features videos and interviews from the participating bartenders (filmed recently at the Hacienda Patrón distillery in Jalisco, Mexico). The site contains downloadable recipe cards as well as education about the history and evolution of this famous cocktail.

1. Chicago, Illinois, Jacyara de Oliveira – Paseo Margarita
Created with coconut and basil
2. Oakland, California, Samuel Jimenez – Pasifika Margarita
Created with coconut and pineapple
3. New York City, US, Natalie Jacob – Golden Hour Margarita
Created with pineapple and tumeric
4. Miami, Florida, Tyler Kitzman – Flamingo Park Margarita
Created with grapefruit
5. Guadalajara, Mexico, Adrian Rosales – Margarita Caliente
Created with passionfruit and chipotle
6. Rome, Italy, Cristian Bugiada – Margarita Amore
Created with apple and chilli pepper
7. Hong Kong, Jay Khan – Dynasty Margarita
Created with lychee and ginger
8. Calgary, Canada, Makina Labrecque – Wild Rose Margarita
Created with juniper and rose

“I have the fantastic opportunity to taste the incredible interpretations of the Margarita that these eight bartenders have created!” says José Luis Leon of Mexico City, whose celery, elderflower and lime “Verde Margarita” was selected as last year’s Margarita of the Year. “Each of the recipes have been created with inspiration from the bartender’s respective cities and I’m excited to see how they bring each of them to life through their cocktails and the unique combinations of ingredients in them. Though it will be a hard decision to decide between these simply perfect Margaritas, I’m confident that the public will pick the best Margarita that is truly worthy of the title, Margarita of the Year.”

Vote for your favourite cocktail via:
• MargaritaOfTheYear.com until 25th April just in time for Cinco de Mayo.
• Hashtag the margarita name in your social posts on Instagram and Twitter
• Share content across your social channels – shares and re-tweets equal one vote each