This St Patrick’s Day, 17th March 2017, sees Walsh Whiskey and UK Importer Emporia Brands come together for the UK’s first ever cocktail competition involving The Irishman whiskey.
Focusing on The Irishman Founder’s Reserve expression, both companies are on the lookout for the best innovative twist on their signature serve, The Cold Irishman. With the original recipe seeing a blended combination of The Irishman Founder’s Reserve, coffee, half and half and sugar syrup, the competition throws open a variety of options to impress the Walsh family of Bernard and Rosemary.
The award-winning Walsh Whiskey are offering an exclusive trip to their new distillery ‘Royal Oak’, with the chance to experience the range of expressions first hand, as well as the immersive opportunity of a VIP distillery tour located in the heart of barley-growing country, framed by two-hundred-year-old might oaks on the banks of the goodly River Barrow in Ireland’s Ancient East.
With a minimum of 35 ml of The Irishman Founder’s Reserve needed, and a maximum of 5 ingredients (including the base whiskey and excluding garnish) allowed, bartenders also need to explain their inspiration as part of their submission.
Entries will be open from 17th March until 12th May, in which a blind judging will take place of all submissions by some of the top industry figures in whiskey, as well as an Emporia Brands representative visiting the venue to experience the recipe first hand, with the winner announced on 19th May, the day before World Whisky Day. The winner will win the trip to Royal Oak later in 2017 where they will re-create their winning recipe to the Walsh Family, VIP’s and journalists within the distillery itself.
Finalists announced for the Northern Restaurant & Bar’s annual cocktail competition, sponsored by Whitley Neill Dry Gin, with the chance to win a once in a lifetime VIP visit to South Africa.
Competitors have been asked to submit one unique drink, containing a minimum of 35 ml of any Whitley Neill Dry Gin expression, and adding inspiration of the gin’s South Africa influence.
Four finalists, chosen by a blind judging panel of gin experts including founder Johnny Neill, have been chosen, and they include;
Thomas Gedney-Higham, Bibi’s Italianissimo, Leeds Bettina Kovacs, Dishoom, Edinburgh Jenny Griffiths, Ten Mill Lane, Cardiff Lükas Alberti, Three Six Six (Battersea), London
Each finalist will be invited to the final of the competition at Northern Restaurant & Bar in Manchester on Wednesday 22nd March 2016 at 3:15pm. The competition is hosted by Dave Marsland aka Drinks Enthusiast and Halewood Wines & Spirits, the distributors for Whitley Neill Dry Gin, and compared by spirit writer Joel Harrison.
The winner will visit South Africa in late 2017 as the guest of Whitley Neill Dry Gin, which has previously beaten off the challenge from the World’s finest gin brands by winning gold at San Francisco World Spirits Competition 2014. The visit will also include a 1 day safari.
Northern Restaurant & Bar is the biggest hospitality show in the North. The show’s Spirit Room is the largest curated selection of spirit brands on show outside London. As well as the Casco Viejo cocktail competition, the Drinks Live theatre features a line-up of tutored tastings and masterclasses from some of the best names in the business. Tickets are free to anyone actively working in the hospitality industry, register now at northernrestaurantandbar.co.uk/webtickets
Altos Tequila is inviting bartenders across the world to increase their understanding of Tequila, perfect their mixology skills and gain international exposure by entering the Tahona Society Cocktail Competition 2017. Considered the world’s leading Tequila education programme, national heats are set to begin this month ahead of the global finale in Mexico in September.
Founded in 2010 by leading bartenders Dré Masso and the late Henry Besant, the Tahona Society welcomes mixologists to ‘Join the Mexican Evolution’ in its 2017 edition in response to the cultural movement in Mexico towards a renewed focus on craft, mastery and sustainability. These values are at the core of the creation of Altos Tequila and are reflected in the Tahona Society programme, as entrants must craft a cocktail that represents sustainable values, celebrates the flavour of agave and can be paired with a variety of authentic Mexican street food.
Local heats are set to take place from this month until September in a record 28 markets, such as USA (Texas, LA and NYC), London, and Paris. Designed to educate bartenders about the quality and provenance of Tequila, the importance of sustainability in bartending, and feature a comparative Tequila tasting, the heats will culminate with the national Tahona Society Cocktail Competition.
The winner from each country will be invited to Mexico for the week-long global Tahona Society Cocktail Competition in September. During the festivities, competitors will take part in a series of masterclasses – led by global bartending legends such as Dré Masso and Mexican agave spirits expert, Alberto Navarro – receive a tour of the Altos distillery and have the opportunity to explore the Los Altos region in the highlands of Mexico, where Altos Tequila is crafted using traditional production methods.
The second and third place winners will also travel to Mexico for the opportunity to fully immerse themselves in the country’s ancient tradition of agave spirit production, as well as to guest bartend in one of Mexico City’s leading bars.
The final contest will be judged by a jury including Dré Masso, a worldwide famous surprise guest bartender and the Tahona Society’s 2016 winner, Kelsey Ramage; and will challenge the finalists to create their cocktails with an added local-flavour twist, sustainable values and lead a short presentation and Q&A explaining the rationale behind their serve. The overall winner of the Tahona Society 2017 is set to become the Tahona Society Global Ambassador for one year and will have the opportunity to choose four countries to deliver a Tahona Society event next year.
Dré Masso, co-creator of Altos Tequila, says: “Our mission with the Tahona Society Cocktail Competition is to spread the love and knowledge of authentic Tequila around the world. It is important that we continue to provide support and education for future bartending generations by encouraging sustainability, which is at the heart of our business and at the future of the industry. We are proud of Altos’ sustainability credentials – in fact the total waste from our distillery would fit into a car boot – and we’re hoping this will inspire our 2017 entrants. Previous winners have completely blown us away with their innovation and skill, and I cannot wait to see what this year’s competition holds!”
The 2016 Tahona Society crown was given to Kelsey Ramage from renowned London bar, Dandelyan. Ramage overcame fierce competition from 20 of the world’s most talented bartenders with her winning creation, Never Die. Chosen by the expert panel of judges for its exceptional taste and ingenious use of local ingredients.
Bartenders from around the world can follow the competition and register their interest on the Tahona Society Facebook page http://www.facebook.com/TahonaSociety and are invited to contact Altos Tequila representatives in their markets for more details.
Chivas Regal, the world’s first luxury whisky, has launched its search for the 2017 Global Chivas Master. Now in its fourth year, the Chivas Masters cocktail competition is built on Chivas’ belief that great bartending is measured not only by the achievements of an individual, but by the ability to work together as a team. This year’s competition is set to celebrate the impact of Asia’s innovative and booming cocktail scene on the world, by holding the Global Final in Tokyo for the first time ever.
National stages of the competition will challenge entrants to celebrate the versatility and international appeal of Chivas Regal, through the creation of three new cocktails showcasing its smooth, rich and generous house style. Bartenders will be invited to take inspiration from the classic cocktails of New York, where Chivas was first launched in 1909; local flavours from their individual countries; and the celebrated traditions of Tokyo’s bartending scene, which is renowned for its extraordinary craftsmanship, kind service and precision.
The move to hold the Global Final in Tokyo – whose unique cocktail customs fascinate bartenders from across the world – continues Chivas Regal’s exploration of Asia’s cocktail capitals, following last year’s final in Shanghai. The most talented competitor from each market will be invited to spend an immersive week in Tokyo at the Chivas Masters Global Final, where the internationally-acclaimed panel of judges will share some of their insights and expertise through inspirational masterclasses.
The ultimate winner will not only impress with their individual bartending skills, but – crucially – will also prove their ability to work with an international bartending team, and collaborate and share success with international peers, through the Chivas Masters Collective team challenge. The 2017 Global Chivas Master will win the opportunity to travel to an iconic bar in the city of their choice, to work alongside some of the world’s most influential bartenders.
Max Warner, International Brand Ambassador for Chivas Regal, comments: “2016 was a year of firsts for the Chivas Masters: the first time the final of a global cocktail competition had been held in Shanghai, and the first time the concept of the Chivas Masters Collective was realised. The 2017 Chivas Masters competition is set to build on these innovations, cementing Chivas Regal’s commitment to hospitality and collaboration – traits central to the bartending industry – and set against the backdrop of Tokyo, one of the world’s great cocktail capitals. We welcome entry from bartenders from across the world, who believe they epitomise our values of brotherhood and generosity.”
Do you think you have what it takes to be the next Chivas Master? Visit chivas.com/chivasmasters to find out more about the competition, or get in touch with your local Pernod Ricard representative.
On Monday 19 September, seven of the UK’s most creative talent from behind top city bars went head-to-head to prove they have what it takes to become a founding member of Auchentoshan’s new global bartender club; New Malt Order.
This is no ordinary bartender competition; it’s so much more. The prize? To create the very first of its kind, a new limited edition Auchentoshan® expression for distribution in the on-trade in 2017. Created by bartenders, for bartenders.
Seven went behind the industrial chic bar of London’s experimental Peg + Patriot, two were left standing.
Jack Wareing from the capital’s award-winning Dandelyan and Georgia Billing from Plateau in the heart of the city’s business district proved victorious.
Welcome to your UK bartenders. Welcome to the New Malt Order.
Shortlisted bartenders from across the UK unleashed their fearless ingenuity to create the refreshingly different Auchentoshan & Ale, using their own bespoke bitters created to give a new spin to the single malt’s signature serve.
Mike Aikman; Owner of Bramble, Last Word Saloon and Lucky Liquor Co, John Cashman; International Brand Ambassador for Beam Suntory, and Amanda Humphrey; Mixxit Brand Ambassador scored each serve against three criteria; Artisanal, Alternative and Approachable.
The bartenders went on to let their individuality run riot to create a bespoke cocktail that enhances the smooth and versatile single malt – triple-distilled to every last drop.
Jack Wareing and Georgia Billing demonstrated their flair for shaking up the world of single malts with inventive bitters recipes and whisky cocktails that saw them triumph in the first annual New Malt Order competition.
This year, they will join 10 exceptional bartenders from around the world to form the Auchentoshan® New Malt Order 2016.
Georgia Billing said of her win; “I entered Auchentoshan’s New Malt Order competition to meet other bartenders who experiment with the chemistry involved in making bitters. It’s inspiring to see what drives like-minded people. Not all botanicals react in the same way to spirits, infusion techniques, ABV and other variables; any discussion can only aid progression. This competition is a fantastic opportunity to learn about manufacturing techniques like blending and distillation. I’m looking forward to being a part of it and meeting the other New Malt Order bartenders. I hope I can give back as much as I can learn!”
Mike Aikman commented; “To involve bartenders in the creation of a new whisky is an innovative idea and one which I will follow with interest. It’s an incredible honour for the New Malt Order winners to get to spend time with the Auchentoshan Master Blender, Rachel Barrie, and have their own product on back bars in the future.
“Jack’s presentation was very well thought out and he used interesting ingredients. His was the only ‘savoury’ drink we saw, which was an excellent showcase for the tasting profile of Auchentoshan Three Wood. Georgia’s scientific approach was unique. Her bitters were excellent and her second drink was proof that sometimes keeping drinks simple is the best tactic.”
John Cashman added; “As Auchentoshan is the only single malt triple-distilled to every last drop, we are looking for bartenders who also like to do things differently, are not afraid to challenge the status quo and use our whisky to make exceptional drinks. Jack brings a classic modern bartending skill, while Georgia brings a scientific approach to her bartending.
“I was impressed with Jack’s foraging approach for his bitters and this theme continued with his cocktail, which was influenced by druids and mythical times. Georgia’s style was more matter-of-fact but her innate understanding of flavour summarised in her own words, ‘what grows together, goes together’, took her drinks to a higher level. I’m excited by the prospect of Jack and Georgia joining our other 10 finalists from around the world to helping us create a brand new Auchentoshan expression; by bartenders, for bartenders.”
The Winning Entrants;
Georgia Billing, Plateau
“I entered Auchentoshan’s New Malt Order competition to meet other bartenders who experiment with the chemistry involved in making bitters. It’s inspiring to see what drives like-minded people. Not all botanicals react in the same way to spirits, infusion techniques, ABV and other variables; any discussion can only aid progression. This competition is a fantastic opportunity to learn about manufacturing techniques like blending and distillation. I’m looking forward to being a part of it and meeting the other New Malt Order bartenders. I hope I can give back as much as I can learn!”
Butter Scotch 1800
45ml Auchentoshan American Oak
5ml Demerara Salt and Pepper rich syrup (Georgia’s own recipe)
2 dashes citrus spice bitters (Georgia’s own recipe)
Add all ingredients in to a cocktail shaker, shake well and serve over an ice block in to a rocks glass. Add a drop of bitters on to the ice block for aroma and colour. Serve with a lemon peel (oil is optional) and butterscotch candy on the side to be sucked alongside the drink for added buttery taste
Jack Wareing, Dandelyan
“New Malt Order is my first real competition and I entered because I love whisky and wanted to push myself to create something special, on a different scale than I had ever worked before. It’s the chanceto make friends with some of the most engaging and passionate people on the planet, as well as tapping into a knowledge base I otherwise would not have been able to get close to. It’s great to see brands as prestigious as Auchentoshan making whisky fun and accessible again.”
50ml Auchentoshan Three Wood
4 dashes of Nine Herbs Bitters (Jack’s own recipe)
25ml pineapple cordial ( 3:4 pineapple shrub to pineapple juice)
Half a melon baller of Jack’s homemade raspberry and Campari sorbet (made with fresh raspberries and Campari with Xanthan gum)
Add all ingredients in to a cocktail shaker. Shake well and serve over ice in an old-fashioned glass.
UK Shortlist: Andrei Marian, Four Sisters Ernest Reid, Smith and Wollensky Georgia Billing, Plateau Harrison Knox, Archer Street Jack Wareing, Dandelyan Michele Raina, Skylon Sam Mathieson, Dine
Raised in the city, the single malt Scotch whisky Auchentoshan® has announced its search to find fresh creative talent from behind the bar who can demonstrate they challenge the norms and do things differently to become part of the New Malt Order. Not your traditional single malt, Auchentoshan® has done things differently for almost two centuries and its new global bartender competition is no exception.
Each year, the New Malt Order will unite 12 bartenders from cities around the world to collectively create a new limited edition Auchentoshan® expression. Working together, The New Malt Order will design both a new liquid and new packaging for distribution in the on-trade in 2017. By bartenders, for bartenders.
Championing their individuality, the expression created by the New Malt Order will include unique cask selections that reflect each bartender’s character and the experiences that have shaped their identity. The limited release will showcase the New Malt Order’s collective personality in both its tasting profile and product design, encapsulating the essence of what makes them different.
The New Malt Order competition marks the launch of the brand’s ‘Distilled Different’ campaign, which celebrates Auchentoshan®’s unique status as the only triple distilled single malt whisky – highly accessible and mixable – as well as its unique character, being Glasgow’s only single malt.
SEEKING THE DIVERGENT
Auchentoshan® has set its sights on inventive bartenders from five countries around the world to handpick 240 exceptional entrants from vibrant, urban bars who encompass the spirit of Distilled Different and strive to break the mould.
Where once Auchentoshan® Switch® gave bartenders the chance to get behind iconic bars and be mentored by leading mixologists around the world, the competition has evolved to recognise and reward dynamic spirits explorers who push the boundaries of cocktail ingenuity with an opportunity to create a new liquid.
The international bartending community will be tasked with putting their fearless expertise to the test through the creation of their own unique Bitters using Auchentoshan® New Make spirit. Every last drop of New Make is triple distilled, making it more open to embracing flavour than conventional Scottish single malts, whether that is the variety of barrels it matures in or the roots, herbs, spices and other flavours it’s combined with. Using a customised New Malt Order Bitters Kit, each bartender will create a new Bitters that will be used to showcase their own personal take on the brand’s signature Auchentoshan® & Ale serve.
AUCHENTOSHAN & ALE
Inspired by the Scottish classic, the ‘hauf an’ a hauf’ – a dram and an ale chaser – Auchentoshan®’s sweet aromas pair perfectly with the invigorating crispness of chilled beer. Auchentoshan® & Ale raises the benchmark with an ice cold serve that you can do differently by adding ale, pilsner or stout. The signature serve marries Auchentoshan® American Oak with citrus pale ale, the triple distilled liquid adds a delicate, smooth taste with sweet aromas of vanilla and coconut, pairing perfectly.
35ml Auchentoshan® American Oak 25ml Fresh lemon juice 25ml Honey syrup 90ml Citrus Pale Ale Lemon wedge to garnish
1. Combine Auchentoshan®, lemon juice and honey syrup in a shaker filled with ice 2. Shake vigorously and strain into a vessel (with or without ice) 3. Top up with Citrus Pale Ale and garnish with a lemon wedge
Judged by the best in the business, the inaugural 12 members of the New Malt Order will be flown to the home of Auchentoshan® in Glasgow, Scotland, to join Master Blender Rachel Barrie for a five-day masterclass and immersion into the city’s effervescent, creative culture. After visiting some of Glasgow’s most inspirational and pioneering businesses to meet the entrepreneurial owners shaking up their industries, each bartender will be guided through a unique experimental blending of Auchentoshan® maturing whiskies to make their mark on the limited edition single malt.
Founded in industrial Glasgow, in 1823, Auchentoshan® is the only distillery in the city and remains unconstrained by convention. Reflecting the brand’s tenacious lust for city-living in all its bustling, diverse and cultural joy, Distilled Different and the New Malt Order celebrate the next generation of single malt lovers with a dynamic and arresting new creative identity inspired by Auchentoshan’s® inner-city urban surroundings.
Rachel Barrie, Auchentoshan® Master Blender, comments: “Auchentoshan®’s New Malt Order is an exciting opportunity for bartenders across the world to show us how they do things differently. The New Malt Order is synonymous with what the bartending community strives to achieve – a collaboration of innovators inspired not just by food and drink but also by the cultural areas of music, art and literature. The new expression created will be a liquid for the bartender by the bartender”.
Spirits innovator Emporia Brands and award-winning Chairman’s Reserve rum of St Lucia Distillers, are proud to announce the final four venues who will be participating in the final of the current Chairman’s Reserve Mai Tai campaign.
The final, to be held at The Magic Roundabout, one of the cities iconic pop-up sites in London, will feature four venues from across the UK who have been tasked during June and July to promote their twist on the classic Mai Tai cocktail using two expressions of Chairman’s Reserve. Utilising social media, events, Chairman’s Reserve sales and innovative promotional activity, bars and restaurants have been earning a vast amount of points, with the aim of gaining a spot in the final, which can ultimately win a training visit for two to St Lucia as part of the prestige Chairman’s XI programme.
The final four to make the final are Mahiki of London, Alvino’s based in Newcastle, The Bureau of Birmingham, and lastly Trading House, also of London.
The respective bars will now be invited down to Magic Roundabout on Tuesday 9th August to re-create their Chairman’s Reserve Mai Tai cocktail to a VIP crowd at the biggest Mai Tai party of the summer!
With a secret panel of judges on hand to test out each cocktail, the winning bar will find out on the evening whether they have earnt their place on the plane to St Lucia later in the year.
Enjoy a Chairman’s Reserve Mai Tai:
40ml Chairman’s Reserve rum 15ml Triple Sec 25ml Lime Juice 10ml Orgeat 10ml Gomme Float 10ml Chairman’s Reserve Spiced rum
Shake all ingredients (except the Chairman’s Reserve Spiced) over ice and strain into an ice filled rocks glass. Float the Chairman’s Reserve Spiced on top of the serve and garnish with a mint sprig, grapefruit and lemon slice.
Chairman’s Reserve is widely available, including all online retailers, wine merchants and currently set at £20 at larger Sainsburys stores.
Glenfiddich’s first global competition to find the world’s most experimental bartender kicked off with the UK being the first country to crown their winner, Shea Campbell from Orchid, Aberdeen.
True to Glenfiddich’s maverick family values, the global search aims to recognise and reward forward thinking bartenders who collaborate with ‘mavericks’ outside the traditional drinks world, such as musicians, chefs and artists, to develop a unique and inventive Glenfiddich drinking experience.
Shea Campbell partnered with his sister Ciara, a ceramics artist, to create different vessels allowing the drinker to explore the various flavours and aromas of the whisky, as well as experience the touch, weight and colour of the vessel itself.
The judges’ criteria was to find someone with exceptional whisky knowledge who could bring a disruptive, category changing concept and show good commercial understanding for their idea to be replicated globally. The judges, who included Glenfiddich UK Ambassador, Mark Thomson, Glenfiddich’s Senior Brand Manager, Sarah Harding, Hannah Sharman-Cox of Drink up London and Tony Conigliaro of The Drink Factory were impressed by the strong family connection and the share-ability of the siblings’ idea.
Shea said: “To win was very special, because this went beyond other competitions which have the liquid as the focal point, allowing us to focus on the experience. Glenfiddich have really started a new dialogue and platform for bartenders to extend their creative abilities beyond the realm of ingredient pairings and brand knowledge.”
Glenfiddich’s UK Ambassador and judge, Mark Thomson said: “For me, this competition allows us to creatively engage with the on-trade in a new and exciting way, whilst still keeping our maverick brand values at the forefront.”
Finalists will take part in the Glenfiddich Experimental Bartender Academy in November at the Glenfiddich Distillery in Dufftown, Scotland. The winners from UK, USA, Germany, Columbia, SA, UAE, Switzerland, India, and Australia will come together for the four day Academy where they will be tasked with hands on experiences at every stage of the whisky making process. On the fourth and final day they will present their idea to the global judges. The winning collaboration will see their idea become reality, supported by Glenfiddich.
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
3 dash Chocolate Bitters (Bob’s)
100ml Ginger Ale
2. Twist on Classic
Name of Cocktail: Suzette by Suzon
45ml Suze Saveur D’Autrefois
20ml Polugar Wheat
15ml Lemon Juice
15ml egg white
Method: Dry shake, hard shake
NORTHERN HEAT: Adam Day, El Gato Negro, Manchester
1. Simple Serve
Name of Cocktail: Byrrh Necessity
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)
45ml Suze Saveur D’Autrefois
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
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
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.
Tired of boring, artificial, too-sweet drinks? Go wild! It’s time to embrace drinks featuring local, fresh, or foraged ingredients. It’s easy with Wild Drinks & Cocktails.
Using ingredients you can find in your own backyard, farm, or local market, you can create artisan drinks that will leave you feeling refreshed and even revitalized. Learn useful fermentation techniques to make your own kefi,and homemade soda. Brew your own teas, mix your own squashes, shrubs, switchels, tonics, and infusions. You can even use the recipes to create powerful and healthful craft cocktails.
Craft drink expert Emily Han creates unique flavors in the 100 drink recipes, each with powerful health benefits, along with a sentimental nod to drinks of another era. Wild Drinks & Cocktails teaches you the techniques you need to know to handcraft your own infused waters, syrups, vinegar drinks, spirits, wines, and sodas.
Join the drink renaissance with Wild Drinks & Cocktails.
“Emily Han’s carefully crafted book, Wild Drinks & Cocktails dispels the common wisdom of great drinks are only to be built by professionals. These simple cocktails are not short of brilliant- from locally-gathered ingredients constructed with our own, very capable hands, no pro’s needed!” – Warren Bobrow, author of Apothecary Cocktails, Whiskey Cocktails, and Bitters and Shrub Syrup Cocktails.
Fancy winning yourself a copy? I’ve one ‘Wild Drinks & Cocktails’ to give away, and all you need to do is quite simply answer the following question:
Which forager has penned ‘Wild Drinks & Cocktails’?
If you think you know the answer, tweet me@DrinksEnthusist before April 3rd with your answer and the hashtag #WildDrinks to be in with a chance of having your very own copy sent straight to you!
TERMS AND CONDITIONS
By entering this competition, you agree to the Terms and Conditions which can be found below.
“By entering this competition, you agree to the following terms and conditions of entry: You are entering from and resident of one of the eligible countries listed below. The competition closes at 11.59pm on Sunday 3rd April 2016. To enter the competition, you must tell me ‘Which forager has penned ‘Wild Drinks & Cocktails’?’, tweeting your answer to @DrinksEnthusist and using the hashtag #WildDrinks. One winner will be randomly selected from all complete & correct entries. One entry per person, no bulk or third party entries. The prize is a hardback copy of ‘Wild Drinks & Cocktails‘. There is one prize to be won, and no cash or prize alternatives. No purchase necessary. The winning entrant will be drawn at random from all valid entries received before the deadline. The winner will be notified by email and no responsibility is taken for incorrectly supplied email addresses. You give consent for Drinks Enthusiast and Quarto Group to use your name and photograph on Drinks Enthusiast and Quarto Publishing Group website/social media, in association with this competition. Drinks Enthusiast reserves the right to amend, vary or withdraw the Competition at any time owing to circumstances beyond its reasonable control. This competition will be governed by laws of England & Wales. The Promoter: Drinks Enthusiast, 12 Hilton Street, Manchester, M1 1JF
Countries eligible to enter the competition: UK
Competition closes on Sunday 4th April 2106, the winner will be selected at random and notified on Monday 5th April 2016.