Mark Main of MOJO in Manchester has been named the overall winner in this year’s Coco Lopez & El Dorado Cocktail Challenge. The Glaswegian mixologist took home £1,000 and after his El Coco Bru and Peanut Butter Jelly Time cocktails impressed the judges.
The hard-fought contest, compered by Lyndon Higginson at The Liar’s Club in Manchester and organised by Coco Lopez’s UK distributor Bennett Opie and El Dorado Rum in association with Hamilton Beach, also saw runner-up Ami St. Claire of Sohe in Newcastle win a bottle of 21 year-old El Dorado rum. Colette Abel of Be At One in Cardiff won a Hamilton Beach Fury blender for her Threena Colager, judged to be the best twisted piña colada in the competition.
Host and judge James Coston, from Bennett Opie, said: “Mark brought his A-game on the day; the Coco Lopez & El Dorado Cocktail Challenge is judged on the humour and imagination of the presentation as well as the drinks themselves, and he had us all in stitches.
“His El Coco Bru twisted piña coladawas topped with Irn Bru – and served in the can – in tribute to his Scottish heritage, and his Peanut Butter Jelly Time cocktail was actually two drinks in one, presented as a throwback to his school packed lunches complete with crisps, a chocolate bar and a tangerine!”
Sam Fish from El Dorado Rums said: “The finalists this year were all brilliant; the sheer creativity of their drinks and presentation makes this competition the most exciting and fun one to judge. The piña colada is one of the most difficult cocktails to master and we tasted some excellent ones on the day; it was great to see so many modern twists on a classic drink.”
As well as Sam Fish from El Dorado and James Coston from Bennett Opie, the judging panel also included the 2014 Coco Lopez & El Dorado Cocktail Challenge Champion, Marco Piroli.
The ten finalists had each submitted two drinks to the competition. One had to be a twisted piña colada containing Coco Lopez and either three-year-old or five-year-old El Dorado Rum, and had to be blended with a Hamilton Beach blender. The other was a cocktail of their choice, though it had to contain at least 20ml Coco Lopez and three or five-year-old El Dorado Rum.
The winning recipes:
Mark Main’s El Coco Bru
Ingredients: 50ml El Dorado 3 year old rum, 50ml Coco Lopez, 12.5ml Monin Blue Curacao liqueur, 12.5ml lime juice, 2 pineapple chunks
Method: Blend ingredients and top with Irn Bru, then serve in an Irn Bru can.
Mark Main’s Peanut Butter Jelly Time
37.5 El Dorado 5 year old rum, 37.5ml Coco Lopez,12.5ml lime juice, 25ml half and half, 3 bar spoons of peanut butter
37.5ml El Dorado 3 year old rum, 12.5ml lime juice, 3 bar spoons of strawberry jam, Pinch of salt, Splash of Opies cherry juice
Method: Blend both drinks separately and serve in a lunch box with everything your mum used to put in; i.e. 3 chocolate bars, a bag of crisps and a tangerine.
Coco Lopez is available from good stockists including www.thedrinkshop.com. For more information, contact the Bennett Opie sales team on 01795 476154 or visit www.b-opie.com.
The biggest cocktail master class came back in full force this year in the form of Cocktails in the City. Located within Manchester Town Hall, 15 of Manchester’s bars teamed up with 15 brands ranging from tequila to rum and vodka to create a cocktail that would wow the consumers and tempt them to part with their tokens. Not only that though, The Liquorists held tasters for all ranging from ‘The Taster’ which involved two cocktails, main stage demonstrations and a cocktail booklet to ‘The Connoisseur‘ which included a champagne cocktail reception, food from Almost Famous, three cocktails and a Liquorists tutored tasting session.
This year, I was lucky enough to be asked to judge, giving me the perfect opportunity to see what the bars and brands came up with.
Starting the night with the bar in the sky, Cloud 23 served up two cocktails in the form of what myself and fellow judge Keeley Watts described as a Starter and Dessert using rum brand Ron Zacapa. The ‘starter’ came with Ron Zacapa, sherry syrup, yuzu juice and whisky aged bitters that were served with bread, chorizo and feta cheese, whilst the ‘dessert’ was created using Ron Zacapa, maraschino, Tip Pepe sherry, sweet vermouth and came with smoked almonds. Pop-up bar specialists Escapade were next with their unusual takes of creation and glassware. The creations being their enthusiasm and team work to create a Blue Lagoon within a closed jam jar (check out the photos, link at the bottom, to see what I’m on about!) plus a Heinz Bloody Mary using Heinz tomato soup, vodka, lemon and spice mix – served in the Heinz soup can. Innovative, and it worked! 31DOVER,the premium online drinks retailer, collaborated with BarChick, the best bar guide on the internet, to come up with a signature cocktail for the evening named The 31 Dover – gin, lemon juice, honey syrup and topped with Champagne.
One of the new kids on the scene, The Liquor Store, collaborated with well-known tequila brand Jose Cuervo Tradicional to create the Maria Pickford which involved the tequila, lime, maraschino, pomegranate syrup and topped with pineapple foam and cracked pepper. A fantastic blend of flavours, and one that used the worlds first tequila in the best way. Chase Marmalade were partners with Harvey Nichols Second Floor Bar to produce Harvey’s Marmalade Fizz. Using the ever popular marmalade vodka, Campari, lemon and lime juice as well as egg white, sugar, Seville marmalade and topped with soda, the serving of it all in a jam jar complete with a dried orange wheel created one of the more visually stunning cocktails of the evening. A look that complimented its name went to Mojo’s and their cocktail with tequila brand Calle 23. The Pink Chihuahua had the simple ingredients of a healthy dose of Calle 23, pomegranate juice, lime, orgeat and egg white, served in the classic coupette glass.
Visiting one of the bars on the outskirts of the city next in the form of Chorlton’s Proof and their collaboration with Lambs Navy Rum. Two cocktails available from these guys – Any Port in a Storm used Lambs Navy, port, ginger, sugar and lime juice whilst the Mutiny on the Bounty had Lambs Navy, dark chocolate liqueur, crème de cacao and cocoa cream complete with a piece of Bounty for the garnish. Next to them were fellow rum brand Flor de Cana and Sandinista. Going for a ‘rum connoisseurs choice of drink’, they came up with Fat Like Buddha – Flor de Cana 7yr, Antica Formula, Benedictine, Cointreau and maraschino liqueur. Venturing back on to the outskirts soon after, visiting Didsbury’s The Violet Hour and Dutch gin Sloane’s, with their two options – Summer Picnic (Sloane’s, elderflower, lemon, apple juice, marmalade and vanilla) or a more Traditional Cocktail using Sloane’s, curaçao, sugar, lemon and Angostura Bitters.
Another new kid in Neighbourhood partnered with Absolut Elyx to create a Lavender Cosmopolitan. Using pre-steeped lavender and sugar mix to the Absolut Elyx, Grand Marnier and cranberry juice created what Neighbourhood called ‘a seductive zingy Cosmo twist’. The use of Whitley Neil and The Whim Wham Cafe to create the African Sky caught the attention of many an enthusiast, mainly for the loud toots of owner Alix and his African horn (take that how you will) but also for their creation of a cocktail that looks literally like the African sunset. Created using Whitley Neil gin, Cointreau, marmalade syrup, cranberry juice, lime and Peychaud Bitters. Dry ice bellowed from the next bar as Apotheca teamed with Ketel One and made full use of their copper kettles. Creating the Citizen Kettle, they used a double healthy dose of Ketel One, elderflower liqueur, lemon juice, white grape and Peychaud Bitters.
Northern Quarter guys Dusk til Pawn went with white grain spirit Bootlegger to create the aptly named One Old Boot. Using Bootlegger, whisky barrel bitters, sugar, marmalade and ginger, they created a stirred drink with a nod to the Prohibition styles. Cross back into Europe and Belvedere vodka created a twist on the Bramble with Epernay. Using Belvedere, poppy liquor, sugar and lemon, the short yet powerful drink set us up nicely for the trip across the corridor to the The Lord Mayor’s Parlour and three of Manchester’s tiki bars.
Starting with The Liars Club and El Dorado, they created a Liars Club Party Punch using ingredients such as El Dorado 5yr, Prosecco, apple and grapefruit juice, Yorkshire tea and sugar. It came complete with an El Dorado cake courtesy of rum lover North West Nosh! Keko Moko were up next partnering with Chairman’s Reserve to create The Keko Fizz – both Chairman’s Reserve and their Spiced variety as well as cloudy apple juice, egg white, lime, passion fruit liqueur and ting. Described as ‘definitely tiki’, the next and last bar of the evening, Hula, had its work cut out with Havana Seleccion de Maestros. Creating an El Presidente using Havana Club, sweet vermouth, Cointreau and grenadine, the classic went down way too easily.
The winners haven’t been announced yet, but I can tell you that it was no easy task to narrow it down for best cocktail, best bar and best personality. If you can, try each of the above cocktails at some point in the bars, they’re definitely worth a try and maybe you can decide for yourselves who you think should be the winners. While you at it, you may want to keep your eyes peeled for next year, a fantastic atmosphere is not to be missed!