Gabriel Boudier Offer The Chance To Win A Liqueur Masterclass In Dijon, France, At The Northern Restaurant And Bar

1207_Reportage_Boudier11A VIP visit to Dijon, France is the prize for the winner of the Gabriel Boudier Cocktail Competition, to be staged at The Northern Restaurant and Bar Show in Manchester on Wednesday 18th March at 3:15pm.

Hosted once again by Dave Marsland aka Drinks Enthusiast, who is working alongside Emporia Brands, the distributors for the French based liqueurs here in the UK.

Competitors will be asked to submit two drinks. The first recipe must be a signature serve containing at least 10 ml of any expression from the Gabriel Boudier Iconic range, whilst the second recipe must be a signature serve containing at least 15 ml of any expression from the Gabriel Boudier Bartender range. The two recipes are a free-reign to create two unique cocktails worthy of the grand prize. A maximum time limit of 10 minutes on the main stage will be given in which both cocktails will be re-created for the judging panel.

The winner will visit Dijon as the guest of Gabriel Boudier, who beat off the challenge from the world’s finest liqueur distilleries to take the trophy for Supreme Champion two years running. The visit will include liqueur training in Dijon and the chance to share expertise with the Battault family, creators of the range, as well as plenty of opportunity to find out why Dijon, the gateway to Burgundy, is seen as one of the most beautiful cities in France.

Scotland based entrants should submit interest to Ed Baird (ed@emporiabrands.com), whilst London based entrants should submit interest to Gavin McGowan-Madoo (gavin@emporiabrands.com). The deadline for both is Monday 23rd February. An entry form will be sent to all interested bartenders in view of competing in the respective regional heat.

For the rest of the UK, entrants should direct themselves to the entry form found on the Northern Bar and Restaurant website (http://www.northernrestaurantandbar.co.uk/content/Cocktail-Competition-with-Gabriel-Boudier) with their recipes by midnight on Friday 27th February. 2 finalists will be notified on Monday 2nd March and invited to demonstrate their recipes on the Drinks Live stage at the Northern Restaurant and Bar Show, alongside the winners from the London and Scotland heats.

Gabriel Boudier expressions and basic bar equipment will be supplied at the final, with all other ingredients, garnishes and glassware to be provided by the competitor. No electrical equipment can be used on stage.

Judges, including respected industry figure Simon Difford, will be scoring for knowledge on the Gabriel Boudier brand, the appearance and presentation of the drinks, the aromas of the cocktails and finally how it tastes.

For the full list of Gabriel Boudier expressions, please see www.emporiabrands.com. Available through Coe Vintners, Speciality Drinks and Venus, as well as online retailers including MasterOfMalt.com, and TheDrinkShop.com

Winners Announced At The Chairman’s Reserve Cocktail Competition At The Northern Restaurant and Bar Show

Chairman's Reserve Final

Wednesday the 19th saw the final of the Chairman’s Reserve Cocktail Competition, staged at the Drinks Live Theatre in the Northern Restaurant and Bar Show in Manchester which, with over 250 exhibitors and 50 tastings and events, has become the largest food and drink trade exhibition in the North.

With an expert judging panel in Mark Ludmon, Editor of Bar Magazine, Lyndon Higginson of The Liars Club, Manchester and Scott Wallace of Emporia Brands, each judge looked for knowledge on the Chairman’s Reserve brand, the appearance and presentation of the drink, the aromas of the cocktail and finally how it tasted.

Six bartenders were invited down to the main stage to recreate their drink, after being selected from the initial entries by Peter Holland of The Floating Rum Shack, and Steven James of Rum Diaries.

Impressing the three judges, and winning himself a trip to St Lucia as the guest of St Lucia Distillers, was Adam Binnersley of Corridor #UnderNewManagement, Salford. His recipe, ‘Chairman’s Moo’, utilising Chairman’s Reserve Finest, Briottet fig, honey and pistachio syrup, Angostura Bitters and buttermilk fought off stiff competition from his fellow competitors. His presentation also made headlines, utilising a ‘cow’ to help serve his drink.

Thom Hetherington, MD of Northern Restaurant & Bar, said “This show is all about celebrating the best of the Northern food and drink world, and in Adam I think we have an absolute star. I don’t doubt he’ll hold his own in St Lucia!” Hetherington added “Needless to say I’ll be in to see him at Corridor #UnderNewManagement and put the Chairman’s Moo to the test for myself very soon”.

Despite only advertising the one opportunity to win a trip to St Lucia, the judges mentioned that it was an incredibly close call between first and second, so it was decided by James Rackham, Chairman of Emporia Brands, the UK Distributor of St Lucia Distillers, that second placed Tom Higham of Kosmonaut would also be joining Adam to St Lucia. His ‘Luciana Helena’ had a mix of Chairman’s Reserve Finest, pineapple and sage syrup, smoked paprika syrup, lime, egg white and Peychaud bitters.

Host and organiser of the competition Dave Marsland, aka Drinks Enthusiast and Northern Representative of Emporia Brands, mentioned “It’s great to see that the entries were so close that we are able to take two winners to St Lucia. They both join me for what will be an incredible experience, and we look forward to representing Manchester!”

A huge congratulations to both Adam and Tom, who will be visiting St Lucia later in the year and experience rum training at the distinguished distillery, and the chance to share expertise with the island’s enthusiastic bartenders, as well as plenty of opportunity to find out why the beautiful island of St Lucia is one of the world’s favourite Caribbean destinations.

Finalists Included:

Emma Andrew – 99 Hanover Street Bar, Edinburgh
Amir Javaid – Epernay, Manchester
Adrian Calderbank – The Church Green, Lymm
Adam Binnersley – Corridor, Salford
Adam Day – The Violet Hour, Didsbury
Tom Higham – Kosmonaut, Manchester

Chairman’s Moo – created by Adam Binnersley, Corridor #UnderNewManagment

40 ml Chairman’s Reserve
10 ml Briottet Fig
15 ml Honey and Pistachio Syrup
Angostura Bitters
50 ml Buttermilk

Luciana Helena – created by Tom Higham, Kosmonaut

50 ml Chairman’s Reserve Finest
30 ml Pineapple and sage shrub
15 ml Smoke paprika syrup
25 ml Lime
Dash of Egg white
Dash Peychauds Bitters

CHAIRMAN’S RESERVE OFFER THE TRIP OF A LIFETIME AT THE NORTHERN RESTAURANT AND BAR SHOW

Chairman's Reserve

A visit to St Lucia is the prize for the winner of the Chairman’s Reserve Cocktail Competition, to be staged at The Northern Restaurant and Bar Show in Manchester on Wednesday 19th March at 3:15pm.

Bartenders should register their recipe by Friday 28th February, with the organiser Dave Marsland aka Drinks Enthusiast, who is working alongside Emporia Brands, the distributors for the St Lucia Distillers based rum here in the UK.

Competitors will be asked to submit to Dave one drink. The recipe must contain at least 25 ml of Chairman’s Reserve Finest St Lucia rum, with thereafter a free-reign to create a unique cocktail worthy of the grand prize. You will have a maximum time limit of 5 minutes on stage in which to re-create your cocktail for the judging panel.

The winner will visit St Lucia as the guest of St Lucia Distillers, who beat off the challenge from the world’s finest malt whisky and cognac distilleries to take the trophy for Individual Distiller of the Year at the International Spirits Challenge 2013. The visit will include rum training at this distinguished distillery, and the chance to share expertise with the island’s enthusiastic bartenders, as well as plenty of opportunity to find out why the beautiful island of St Lucia is one of the world’s favourite Caribbean destinations.

A member of the judging panel this year will be rum Captain, Lyndon Higginson of The Liars Club, Manchester, who enjoyed the last trip over to St Lucia. “The last time I judged a Chairman’s Reserve Cocktail Competition, the weather was a bit warmer than Manchester in March, and the entrants were so enthusiastic following training sessions with us.  I am already envious of the winner, who will enjoy the Chairman’s XI experience in St Lucia later this year, visiting a world class distillery and meeting some great people.”

Entrants should email Dave Marsland at drinks_enthusiast@yahoo.co.uk with their recipe by midnight on Friday 28th February. Judges will pick their 5 favourites and their creators will be invited to demonstrate them at the Drinks Live stage at the Northern Restaurant and Bar Show. The following information is required within your submission:

Your name
Name and location of your work
Email address
Contact phone number
Cocktail name
Glassware
Ingredients in ml
Garnish

Chairman’s Reserve Finest St Lucia rum and basic bar equipment will be supplied at the final, with all other ingredients, garnishes and glassware to be provided by the competitor.

Judges will be scoring for knowledge on the Chairman’s Reserve brand, the appearance and presentation of the drink, the aromas of your cocktail and finally how it tastes.

The top 5 entrants will be contacted on March 5th and invited down to the final on March 19th.

Riserva Carlo Alberto Tasting Notes

Riserva Carlo Alberto

I’m on a bit of a vermouth mission at the moment. My previous post took a look at an Italian range which hit the UK at the latter end of last year. This particular range came to fruition in 2011, but this article will focus on a name that has been in production since the 1800’s, yet only recently came to the shores of the UK. Let’s take a look at Riserva Carlo Alberto.

To begin our experience, we must take a look at how the societies of Turin and Piedmont  came to enjoy their pre-dinner aperitif.

During the era of King Carlo Alberto (1831 to 1849), the King of Piedmont-Sardinia within the small Savoy Kingdom, Italy, the industrial revolution was emerging, with two sides becoming visible. On one side, the civil and commercial innovations were making Piedmont the most advanced state in Europe, yet on the other, the social principles found support in the small crafted movements that made Turin the capital of the world in alchemy. The ritual of Vermouth (or Vermut in the Piedmont dialect) before meals was the moment when all the innovative persons met within a variety of locations. From café  to restaurants, piolas (wineries where food was served) to salons, wherever was convenient, it was here that it would be a time where they could discuss politics and economics.

Riserva Carlo Alberto itself came about via King Carlo Alberto’s chef who prepared especially a vermouth fitting for a King (pun intended). The recipe was passed to a fine wine shopkeeper named Tumalin Baracco Bartolomé de Baracho, who continued to run an exclusive production of the vermouth for almost two hundred years. Once King Carlo Alberto passed away, he named it after him so his legacy could be spoken. Today, they still make limited editions of vermouth using the wines listed in the original recipe (Caluso Erbaluce and Asti Muscat).

I’m going to quote from the brands website now as I think they capture the method of Riserva Carlo Alberto better than I can re-write it –

“Starting from the base wine, which must be an excellent one. As per the 1837 recipe, we use the DOGC Asti Muscat and the DOGC Caluso Erbaluce, the latter produced in a very limited quantity, almost impossible to find. To this superb base, we add 43 botanical elements: herbs, berries, spices, flowers and fruits selected and infused in 45° alcohol for 40 days. Afterward, we lightly filter the steeping and decant it in Piedmont barrels for approximately 3 to 6 months, regularly testing for the perfect ripening of the matrix before bottling. This Vermut can be tasted similarly to Carlo Alberto’s way who sipped it straight as an aperitif, 10 minutes before meals. Otherwise, it expresses its best characters in cocktails . . . “

Before we go onto the perfect serves, I mentioned of the limited editions, which three expressions out of the five strong portfolio are available in the UK. So below, I give to you my tasting notes –

Riserva Carlo Alberto Bianco – 18%

Flavoured with 25 herbs and spices. A sweet aroma of honey is present on the nose. Sharp on the palate, yet the sweetness soon overtakes. A smoother finish than expected, with honey, banana and a bold kick of spice to finish.

Riserva Carlo Alberto Extra Dry – 18%

Flavoured with 21 herbs and spices. Soft, light, perfumed aromas on the nose with a more herbaceous scent unravelling. Sharp on the palate, but it soon mellows into an extremely light flavour. A little tart with citrus and herb flavours mixing.

Riserva Carlo Alberto Rosso – 18%

Flavoured with 27 herbs and spices. Fresh cherry aromas on the nose, with soft herbs and hints of spice. Ripe red fruit on the palate, incredibly soft texture creating a lingering flesh apple finish. Stunning.

A great range, with the Rosso a personal highlight for me. Absolutely perfect for a pre-dinner tipple, but of course, many will know vermouth to be a part of some of these bar favourites –

Manhattan Centre

Glass – 

Coupet

Ingredients – 

25 ml Riserva Carlo Alberto Red Vermut
75 ml Rye or Bourbon Whiskey
A drop of Angostura Bitters

Method – 

Stir all ingredients in a mixing glass with ice and pour into a coupet glass. Decorate with a maraschino cherry

or perhaps

Go Go La Vita

Glass –

Highball

Ingredients – 

40 ml Riserva Carlo Alberto White Vermut
30 ml Soda water
30 ml Orange juice

Method – 

Build over ice and decorate with half an orange slice.

Although not widely available as of yet, I’d keep an eye out for it. The Italian bartenders have been playing around with the brand and have come up with some cracking ideas and recipes. Just imagine what would happen when the likes of London, Manchester and Edinburgh get their hands on it. I think vermouth is going to be the new trend, catch it while you can.

© David Marsland and Drinks Enthusiast 2014. 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.