Tag Archives: recipes

Come On In, The Shade’s Delicious With Kraken Rum

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Hear the words ‘summer cocktail’, and an image of brightly hued drinks with jolly umbrellas probably pops into your head. However this summer, The Kraken® Black Spiced Rum is taking on the traditional warm weather line-up with its own dark twist on the hot favourites, with the ‘Summer Eclipse’ serves… and it’s casting some serious shade on the old standards.

The range of limited edition summer cocktails has been designed for fans of The Kraken who appreciate the darker things in life. The line-up has been developed with the hottest cocktail trends in mind, using ingredients such as avocado, black tea and cider.

Devilishly dark and terrifyingly tempting, the six classic cocktails to be eclipsed this summer are:

The Daiquiri BECOMES The Dark & Eerie
Forget everything you knew about the cheerful poolside favourite, and dip your toes into tumultuous waters instead. Made with avocado and Cholula® Hot Sauce, and featuring a chili salt rim, it promises heat whether the sun is still up or not.

Milkshake BECOMES Freak of the Deep
Beware black ice! Give in to sweet temptation with the ultimate freakshake – another huge drinks trend, featuring cookies and ice cream for a full-on inky attack.

The Cider BECOMES The Poison Apple
Another hot trend, the cider cocktail gets the Brothers Grimm treatment, with fiery ginger and lemon.

The Spritz BECOMES Ink Spritz
Not for the faint-hearted, this twist in the tale features rhubarb and lillet.

Punch BECOMES Octo-Punch
No BBQ will be the same again, as night falls on the house party staple. Wwirling with black tea and served in a hurricane glass – even the classic umbrella garnish on this one has seen the eye of the storm.

The Mojito BECOMES The Black Mojito
The ubiquitous minty marvel reveals its blackened soul with the use of The Kraken Black Spiced Rum.

The Summer Eclipse cocktails have been created to work across both home and bar settings, offering a stand-out alternative to the usual summer line-up for bars, and an easy transition from the day-to-night drinking occasion.

However they are also accessible enough to be prepared at home. The Kraken Rum website and social channels will feature step-by-step mixology videos and recipes to help adventurous hosts recreate each one.

SUMMER ECLIPSE PERFECT SERVES RECIPES:

For videos of how to create, visit here.

Daiquiri: Dark & Eerie
STEP 1 – Rim the glass with lime and chili salt
STEP 2 – Blend with a 1/4 avocado
STEP 3 – Add 25ml lime juice
STEP 4 – Add 25ml vanilla syrup
STEP 5 – Pour in 10ml single cream
STEP 6 – Cholula to taste
STEP 7 – Add 50ml of Kraken
STEP 8 – Blend with crushed ice and pour into glass

Shake: Freak of the Deep (Made for two)
STEP 1 – Drizzle chocolate sauce all around inside of glass
STEP 2 – Add 100ml of Kraken into blender
STEP 3 – Add 1 large scoop of chocolate ice cream, 2 large scoops of vanilla ice cream, 2 to 3 cookies and ½ litre milk into blender
STEP 7 – Pour into extra large glass
STEP 8 – Add a scoop of vanilla and a scoop of chocolate ice cream to the top
STEP 9 – Top with whipped cream
STEP 8 – Garnish with chopped cookies, toasted marshmallows and get freaky with sweet treats

Cider: Poison Apple
STEP 1 – Fill glass with cracked ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml ginger syrup
STEP 4 – Pour in 35ml Kraken
STEP 5 – Top with cider
STEP 6 – Add lime wedge

Spritz: Ink Spritz
STEP 1 – Add crushed ice to a large wine glass
STEP 2 – Add rhubarb soda until glass is 2/3 full
STEP 3 – Pour 35ml lillet
STEP 4 – Add 35ml of Kraken
STEP 5 – Add rhubarb stem and stir
STEP 6 – Add orange slice

Punch: Octo-Punch
STEP 1 – Fill hurricane glass with ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml orange liqueur
STEP 4 – Add 35ml of Kraken
STEP 5 – Add cold black tea
STEP 5 – Stir
STEP 6 – Top with crushed ice
STEP 7 – Add lemon twist

Mojito: Black Mojito
STEP 1 – Add 6 to 8 mint leaves
STEP 2 – Add 25ml sugar syrup
STEP 3 – Add 25ml lime juice
STEP 4 – Add 50ml of Kraken
STEP 5 – Fill glass halfway with crushed ice and churn
STEP 6 – Add lime wedge and mint sprig

Barceló

Barcelo
Barceló, hailing from the Dominican Republic, has a slightly unique trait in that it’s the only Dominican Rum to be manufactured directly from sugar cane juice.

A good start, but how did all it come to this?

In 1929, Julián Barceló arrived from Spain to Santo Domingo and founded Barceló & Co. where soon after he began producing one of his first rums and selling it throughout the country. After experiencing the local brands on the market, he decided to create and release in 1950 the Ron Barceló brand, and with it the Barceló Blanco and Dorado, (white and gold rums respectively), followed about 20 years later with the Ron Barceló Añejo (a mature rum).

In 1974, Don Julián Barceló handed over the reins of the business to his nephew Miguel Barceló and 6 years later, in 1980 Ron Barceló Imperial was born, becoming the most internationally awarded Dominican rum.

Following this in the 1990’s, Barceló & Co. gave a group of Spanish businessmen, themselves enjoying a long history of producing wines and spirits, the rights to export Ron Barceló. These entrepreneurs founded Ron Barceló SRL. and by 2006, had sold into 25 international markets, resulting in Ron Barceló SRL. taking over Ron Barceló completely, with the third generation Barceló’s, namely the Barceló Díaz and Garcia families, remaining on the Board of Directors and completed with a package redesign on the Ron Barceló Imperial, Gran Añejo and Añejo.

Currently, Barceló is available in over 50 countries worldwide and enjoys being the 4th largest exporter of rum in the world.

Barceló also comply with the ‘Ron Dominicano – Designation of Origin’, meaning rum producers must harvest the sugar cane, ferment, distill and age the alcohol in oak barrels for a minimum of one year, all within the Dominican Republic.

So how is the range produced? Lets take a look –

Once harvested, the sugar cane is unloaded from wagons by crane and then cut into small chunks, resulting in an easier process once it goes through the next stage, the milling. This extracts the juice from the sugar cane itself by compressing the chunks. It then heads to be fermented, which is the chemical process performed by yeast where the sugar cane transforms into predominantly ethanol and carbon dioxide, resulting in wort at around 7-8% proof that is then stored in tanks before heading to distillation.

The wort enters a column still where the vinasse and the low-grade alcohol (phlegm) are separated. The vinasse is used for fertiliser within the cane fields, and the phlegm passes through 3 more column stills where hidroselection, demethylation and rectification occur, finishing with a proof up to 95% alcohol with a balanced congener content. The resulting liquid is then stored within toasted American white oak barrels for at least one year.

All of Barceló’s rums are made by carefully selecting the lots of barrels that have completed the pre-established ageing process. These are emptied and blended in stainless steel tanks by the rum masters, before being bottled and labelled.

So, how do they fare? Well below, I give to you my tasting notes on my experiences so far –

Barceló Imperial – 38%

Aged for between 8 and 10 years. Heavy hints of toffee on the nose, with some intermittent hits of spice to compliment whilst on the palate, a smooth texture with a slight sweetness of vanilla and caramel. The flavours of dry fruits is also detected, although the caramel and vanilla are the dominant forces. Finishes well with a lingering after-taste of caramel.

Barceló Imperial Premium Blend – 43%

A limited edition bottling of Barceló, created in celebration of 30 years production. Every year since 1980, Miguel Barceló has set aside private reserves of his rum for two extra years of ageing, and has used these to create their Imperial Premium Blend.
Slight dry raisin upon the nose, with an orange and seasoned wood note coming through. A slight kick of butter on the palate, resulting in a ‘side-dry tongue’ that kicks up with walnut, orange rind and fresh stemmed cherry. Very long on the finish with black walnut present.

And the Barceló perfect serve?

Barceló Piña colada
Barceló Piña Colada

Glass – 

Highball

Ingredients – 

75 ml Barceló Platinum
3 tbsp Coconut Milk
3 tbsp Chopped Pineapple

Method –

Place all ingredients into blender add 2 handfuls of crushed ice and mix at high speed for 30 seconds, strain into cocktail glass.

A great choice of rums here from the Dominican Republic, with the sipping styles of the Imperial and Imperial Premium Blend highlights so far. Perfect to have one of two in your 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.

 

 

Luxardo Launches Bitter Bianco For White Negroni And Aperitifs

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Luxardo Bitter Bianco launches in the UK this Spring. The distilled infusion of bitter herbs, aromatic plants and citrus fruits is made to a recipe created by the Luxardo family who have re-imagined the classic Italian aperitivo. At 30 percent abv. it has a transparent ivory colour, which makes it ideal for mixing in a White Negroni. Luxardo global brand ambassador Gareth Franklin will be creating further adventurous new serves, with an individual take on Margarita and Daiquiri styles. Luxardo Bitter Bianco has the fruity aromas of sweet and bitter oranges, balanced by hints of spices and botanicals. Its smooth taste combines fresh citrus with a gentle bitter finish.

Similar to the creation of Luxardo Maraschino, the Luxardo Bitter Bianco also stands out as a liqueur which is unusually produced by distillation. This creates a new dimension of flavours and its signature colour, whilst still staying true to its bitter-sweet heritage.

Distinctly different with a smoother taste profile, it makes for an alternative 21st century style of Negroni, when it is mixed with gin and white vermouth. To enjoy its taste in the freshest way, drink it over ice with a splash of soda or on the rocks, garnished with a wedge of orange or lemon. Luxardo global brand ambassador Gareth Franklin adds, “Luxardo Bitter Bianco is a very modern style of distilled liqueur and works perfectly as an aperitif. It has classic Italian bitter notes and is blended to be soft, floral and aromatic; a very intriguing creation. I will be hosting a roadshow to trial new mixes with bartenders in key cities, and look forward to new taste adventures.”

Marketing manager Craig Chapman adds, “The Luxardo classic liqueurs & specialities have established themselves very successfully in top bars. This year, Cellar Trends will be backing Luxardo Bitter Bianco to join the line-up of Maraschino, Amaretto and Limoncello, and the Sambuca range. They are authentic, full strength choices which bartenders can rely on to really deliver on taste.”

Luxardo White Negroni

1 shot (25ml) Luxardo Bitter Bianco
1 shot (25ml) gin
1 shot (25ml) white vermouth

Stir over ice and garnish with a wedge of fresh orange.

Luxardo Bitter Bianco gin & tonic

1.5 shots (35ml) gin
1 shot (25ml) Luxardo Bitter Bianco

Mix over ice and top up with tonic water. Add a squeeze of fresh lime and stir.

Valentine’s Day cocktails From Black Cow Vodka

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A LUXURY BLACK COW VODKA GIFT BOX FOR VALENTINE’S DAY

The Black Cow Vodka Gift Box with bespoke gold-plated Black Cow branded
Yukiwa Cocktail Shaker (considered by mixologists as the best in the world)
and a bottle of super premium Black Cow Vodka.

black-cow-vodka-cocktail-shaker-gift-box-low-resAvailable from Harvey Nichols stores and online at http://www.harveynichols.com, price £99.00.

Black Cow is the world’s first Pure Milk VodkaTM, made in Dorset, England, from the milk of grass grazed cows. It is a super-premium vodka, distilled from the whey of milk and treated to a secret blending process created by dairy farmer Jason Barber. His inspiration came from a desire to diversify the produce from his 250 strong dairy herd and his personal interest in vodka.  Black Cow was launched by Jason and Creative, Paul Archard in 2012.

Black Cow Vodka, from £28.00, is available from Sainsbury’s, Marks & Spencer, Majestic, Fortnum & Mason, Harvey Nichols, Selfridges, Berry Bros. & Rudd and quality independent retailers. Facebook, Twitter and Instagram: @blackcowvodka

Last Minute Christmas Cocktails!

A couple of festive cocktails to get you into the mood!

spirit-of-christmas
Aqua London’s Christmas Cocktail

SPIRIT OF CHRISTMAS

Mince pie infused dark rum
Pinot Noir wine
Grand Marnier
Orange Juice
Cinnamon syrup
Top up with Sparkling wine

Method: Shake all ingredients, double strain into a flute, top up with sparkling wine

COST: 12.50

gentleman-barristers
Bulleit Crafts the Gentleman Baristas

Established in 2014, the award-winning team at The Gentlemen Baristas believe that coffee should be well-mannered and well made. They have partnered with iconic frontier whiskey Bulleit Bourbon and Dumo Mathema at The Roastery Department to create the UK’s first bourbon barrel-aged coffee. Available in two varieties – The Trucker, a rich espresso; and The Gatsby, a smooth filter – both have a spicy finish from the Bulleit ageing process.

Served up with courtesy and a warm welcome at their coffee house in Southwark, in addition to the bourbon barrel-aged coffees The Gentleman Baristas have their core range of hand-roasted coffee that is as flavourful and considered as it is whimsically named.

The range at Harvey Nichols includes:
The Gatsby, £15; The Trucker, £14.95; The Tophat, £9.95; The Bowler, 10.95; The Pith Helmet, £10.95 and The Deerstalker, £9.95.
SERVE UP GIN COCKTAILS THIS ADVENT WITH THIS YEAR’S GINVENT – THE ORIGINAL GIN ADVENT CALENDAR

Gin Foundry has just launched its booze-filled countdown to Christmas and the original gin advent calendar – Ginvent.

Olivier and Emile Ward from the Gin Foundry team has created the perfect recipes using drams from the calendar to help you get your festive season off to a juniper-filled start…
RRP £124.95 from w ww.ginkiosk.com

slingsby-dry-martini
Dry Martini

30 ml Fifty Eight Gin
5 ml Dry Vermouth
Garnish with a grapefruit Zest

good-gin-wensles
Good Gin Wenceslas

30 ml Slingsby Gin
10 ml Dry Vermouth
10 ml Suze
Garnish with a lemon peel

winter-forest-martini
Winter Forest Martini

30ml Napue Gin
10ml Dry Vermouth
7ml Luxardo Maraschino
2ml Absinthe Bitters
Garnish with a rosemary sprig

fireside-flip
Fireside Flip, from Ryan Cheityawardana’s new book Good Things to Drink with Mr Lyan and Friends, published by Frances Lincoln, £20. It is available from Amazon and http://www.masterofmalt.com

1 coin of ginger
1 tablespoon honey
Just over 1 shot (30ml/1.2oz) sloe gin
1 shot (25ml/1oz) honeyed-style malt whisky (such as Highland Park 12 year old, or Aberfeldy 12 year old)
1 whole egg
Dash Angostura bitters
Cubed ice
Nutmeg, to finish
Chilled sherry glass

Crush the ginger and honey in the shaker. Add the other ingredients and shake without ice, then shake with ice and double strain into your glass.
Garnish with fresh nutmeg

 

Sherry Christmas Everyone: Harveys Toast 220 Year Anniversary

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This Christmas, Britain’s favourite sherry turns 220 years young. Century-on-century generations have been enjoying a classic glass of Harveys. This year – the icing on the cake – Harveys was awarded Best Wine in the World by International Wine Challenge, the first Spanish wine ever to receive this award.

With a proven global iconic status, it’s no surprise then that bartenders have embraced sherry too. Some of the best mixologists in the country love sherry for its taste profile and versatility in cocktails. Their modern take on classic ways to enjoy sherry has contributed to a rise in new sherry drinkers, particularly in the capital.

Still, Christmas isn’t Christmas without Harveys Bristol Cream, a unique wine that has cemented its place as the most iconic festive drink in British households since its creation in 1882. Crafted from a delicate blend of wines from Jerez, it’s not only known for its nostalgia but for its golden deep amber colour, hint of festive spice and sweet raisin flavours. And with these delicious, easy serves, you’ll wonder how your drinks cart has missed this essential oldie but goodie for so long:

harveys-over-orangeHarveys over orange

Ingredients

50ml Harveys Bristol Cream sherry
Slice of orange
Ice cubes

Method

Pour Harveys Bristol Cream into glass filled with ice. Garnish with a slice of orange.

harveys-frosted-apple-gingerHarveys Frosted Apple & Ginger

Ingredients

50ml Harveys Bristol Cream
50ml Apple Juice
Dash of ginger ale
Cinnamon stick
Mint and apple slices to garnish

Method

Fill a glass with ice, Harveys Bristol Cream, apple juice.
Top up with a dash of ginger ale. Swirl with a cinnamon stick and leave in the glass. Garnish with a sprig of mint and apple slices.

Harveys Bristol Cream is best enjoyed chilled at 12°C in a wine glass or mix over ice with a slice of orange. Harveys Bristol Cream is widely available nationwide for £10, 750ml

Best Of British 2017: Artisan London Amaro

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The trend for distinctive, well-crafted drinks is set to continue in 2017 – with consumers continuing to search for authentic and individual products crafted by real people. Which is why the launch of Dispense Amaro from Asterley Bros has been so eagerly anticipated. The unique blend is carefully handmade in South London using only the finest ingredients, creating a heady mix that can be enjoyed in countless ways.

When Rob and Jim, two long-time hospitality professionals, were handed their Sicilian family’s secret recipe for Amaro, they immediately knew they wanted to recreate the historic drink so that a whole new generation could enjoy this complex, spiced and aromatic liqueur. After studying recipes from the 17th century’s ‘London Dispensatory’, a catalogue of the capital’s rich history of tonics and liqueurs, the brothers came up with Dispense, specifically created to suit contemporary taste-buds: a Modern British Amaro. Sicily meets London.

Amaro means bitter in Italian, and while traditional products are usually consumed as a digestif, their Dispense Amaro is versatile enough to make a complex, yet refreshing aperitif too. Made from the perfect blend of 24 botanicals and Rob and Jim’s signature vermouth (produced from British pinot noir supplied by Gusbourne Estates in Kent) the Amaro takes over three months to make using traditional techniques, before being bottled and labelled by hand – showing care and attention right down to the smallest of details.

To help them develop their uniquely British Amaro, Rob and Jim used a dynamic Beta Testing method – comprising 500 unique tasters who helped them to achieve the perfect blend of flavours by tasting each blend and passing on critical feedback. Those keen on joining the Beta Testing ranks can sign up at http://www.asterleybros.com, though spaces are limited. The result? Rich, bitter orange aromas on the nose, moving on to candied grapefruit and gentian before the spice notes of cardamom and clove develop. The smooth texture allows the flavours to expand on the palate, from citrus peel into bitter cocoa notes. Herbal tones of fennel, rosemary and wormwood are revealed as the citrus recedes – a heady mix to delight even the most discerning of tasters.

Serving suggestions
Delicious served with tonic, or as an addition to a classic G&T, Dispense Amaro is an ideal cocktail ingredient. Try these unique blends to wow your friends and family:

Twilight / Aperitif: London Primer

35ml Dispense Amaro
35ml Sipsmith London Dry Gin
75ml BTW Tonic Water
Fill a tall glass full of ice and pour over the ingredients. Serve with a sprig of rosemary.

After Hours / Digestif: Dispense With The Niceties

35ml Dispense Amaro
35ml Sweet Vermouth
35ml Dark Rum
Add ingredients to a tumbler with ice, stir for 60 seconds and serve with a strip of grapefruit zest.

The Snowball Is Back For Christmas 2016

Warninks, the UK’s number one Advocaat, best known as the hero ingredient in the Snowball cocktail, returns for the festive period with new twists to its famous serve.

As part of this year’s Warninks Christmas campaign, the brand has partnered with UK bartenders to show that the Snowball (advocaat, lemonade and lime) is perfectly suited to every Christmas occasion – whether it’s celebrating with friends at a yuletide party, enjoying a quiet drink during the pre-Christmas prep, or the start to a family festive feast.

The new takes on the Snowball, to be enjoyed at home, are as follows:

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THE SNOWBALL TO GET INTO THE CHRISTMAS SPIRIT

Enjoy whilst decorating the tree or wrapping gifts with your favourite Christmas song playing in the background

1. Shake 100ml of Warninks Advocaat and 50ml freshly squeezed lime juice or cordial together with ice, strain into a glass jar and top up with lemonade or soda and some cubed ice.

2. Decorate with a cinnamon stick tied with string or ribbon to the side of a glass mug or jam jar and finish with a sprinkle of cinnamon on top.

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THE SNOWBALL FOR PARTY LOVERS

Serve this decadent chocolate twist at your glamorous festive get-together

1. Moisten the rim of a wine glass and roll on a plate of chocolate powder until covered.

2. Shake 50ml of Warninks Advocaat and 25ml freshly squeezed lime juice or cordial together with ice, strain into the glass and top up with lemonade or soda.

3. Garnish with dark chocolate shavings.

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THE SNOWBALL FOR WINTER NIGHTS IN

Enjoy warming cinnamon and star anise whilst watching movies by the fire or as an aperitif at a Christmas dinner party

1. Shake 50ml of Warninks Advocaat and 25ml of freshly squeezed lime juice or cordial together with ice, strain into a coupe or martini glass and top up with lemonade or soda.

2. Delicately float a scroll of cinnamon bark and a whole star anise on top and finish with a sprinkle of cinnamon.

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THE SNOWBALL FOR THOSE WITH A SWEET TOOTH

Enjoy with a slice of Christmas cake

1. Shake 50ml Warninks Advocaat and 25ml freshly squeezed lime juice or cordial together with ice, strain into a glass mug and top up with lemonade or soda and some cubed ice.

2. Garnish with a gingersnap and lightly toasted mini marshmallows.

According to Matthijs Wilhelmus, Global Marketing Manager, Warninks, “Without Warninks, it just wouldn’t be Christmas. With more people experimenting at home with cocktails and looking for stylish drinks to serve over the festive period, we thought it was the perfect time show that there are more ways to enjoy the Snowball than with a glacé cherry on top.

“With only three key ingredients, the Warninks Snowball is quick and easy to make, and with some simple yet stylish garnishes, looks and tastes great. We hope these new twists on a popular drink loved for generations will inspire more people to try Warninks Advocaat this season.”

The Warninks Christmas campaign will run from 1st – 24th December and will be supported by OOH activity, a radio campaign on Heart and Smooth, as well as PR. Warninks branded Christmas jumpers will also be provided to on-trade and off-trade customers.

Warninks is available in Tesco, Sainsbury’s, Asda, Morrison’s, Waitrose, and any good convenience stores at an RRP of £11.00 for a 70cl.

Buffalo Trace Mystery Migration Hits Manchester

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The team at Buffalo Trace came around to Manchester once again to host their annual cocktail competition, but armed with a twist that saw the bartenders of the North West face a variety of challenges in a couple of unique settings.

Hosted at El Gato Negro, the competitors found their way to the final by offering a unique Buffalo Trace serve, but knowing that if they got through, a set of challenges awaited them. Hailing from the likes of Epernay in Manchester, Salt Dog Slims in Liverpool and Filter and Fox, also in Liverpool, the competitors were joined by UK Brand Ambassador Tim Giles, who alongside his team at Hi-Spirits (the UK distributor of Buffalo Trace) of Ross and Jack, set the day off with a ‘Buffalo Migration Tour’. Asking the bartenders to work on their starting clue, this led them to one of four venues across the city of Manchester, where once found, they were set a task that would test the knowledge of each individual when it came to the world of Buffalo Trace.

Tasks included getting the correct barrel maturation letters and numbers out of a series of 8 to choose from, a blind tasting of a selection of the Sazerac whisky range, including Buffalo Trace, as well as the family tree of the company itself. If correct, the competitor receives the key to the mystery box that contains items that can be used within their migration cocktail, if wrong, they have to pick an item, but not one you would necessarily find within a classic whiskey cocktail!

Once all 4 challenges have been completed, a rendezvous back at El Gato Negro kicked off the main portion of the cocktail competition, as each competitor had to re-create their Pioneering American cocktail that they entered with, as well as a Buffalo Trace cocktail using the ingredients won (or lost) over the four challenges.

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Bottle Shock, by Anthony Hogan

With myself, Tim and last years competition winner Joe Ballinger judging, each competitor showed off their skills in creation, as well as their knowledge of Buffalo Trace and the links from this to their ideas, both in the original recipe, as well as their quick-fire migration cocktail.

The top three will be showcased here today, so in third place saw Liverpool represent with Beth Leigh of MOJO Bar. Her original Pioneering Creation saw her create the ‘Trial by Jury’, which saw Buffalo Trace mixed with a spiced porter syrup, Giffard’s dark cacao, almond milk and egg white, served with an atomiser which contained White Dog whiskey, almond and chocolate bitters. Her Mystery Migration cocktail though saw her create the ‘Bloody Long Derby’, offering up Buffalo Trace, fresh tomatoes, lemon juice, mint, Antica Formula and sugar, topped with San Pellegrino Lemon and garnished with a mint sprig and fresh cherry tomatoes.

Anthony Hogan of Epernay, Manchester earned second place with his two cocktails. His Pioneering Cocktail, named the ‘Bottle Shock’ saw Buffalo Trace built with a Californian Cabernet Sauvignon, Peychaud’s bitters, lemon juice and blueberry with bluebell soda, garnished with mint and fresh blueberries. His on the spot Mystery Migration recipe, named ‘Hunters of Kentucky’, saw him build a recipe with Buffalo Trace, peach and Red Bull syrup, fresh tomato juice, Antica Formula and Peychaud’s Aperitivo, garnished with a peach fan and lemon zest.

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New Orleans Fizz and Celine Dijon by Will Meredith

The winning serves though, both seen as equal and of a high-standard when we were discussing the drinks in general, came from Will Meredith of El Gato Negro. His original entry saw him show off the ‘New Orleans Fizz’, a blended serve containing Buffalo Trace, egg white, milk and cream, homemade Creole New Orleans ketchup (fig, date, prune and cayenne pepper flavoured) and a corn, malt and rye syrup. His Mystery Migration serve saw a thrown creation of Buffalo Trace, Peychaud’s Aperitivo, a mango and Dijon mustard syrup, topped with Stella Artois, capped with the fantastic name of ‘Celine Dijon’.

So congratulations to Will, who wins himself a trip to the home of Buffalo Trace in Kentucky! A great idea for a cocktail competition, really getting the competitors to immerse themselves in the brands history and heritage, bringing it to the forefront in their Pioneering America cocktail, and testing their skills with the Mystery Migration serve. All whilst having their knowledge tested, really bringing out the best bartender in the North West and earning their stripes as they head to America.

Enjoy Kentucky Will!

© David Marsland and Drinks Enthusiast 2016. 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.

National Rum Day – Celebrate in style with DIPLOMATICO

Diplo Blanco Coco No Loco (bottle1)
As Lord Byron said, “There’ s nought no doubt so much the spirit calms as rum and true religion.” Take his advice and mix up a cocktail or two this August 16th, in honour of National Rum Day. Try something a little different, like a saintly Coco Loco or a twist on the Old Fashioned, or stick to the classics with a zesty Daiquiri or a Dark and Stormy.

With a range of rums to suit every taste and purpose, multi-award winning Diplomatico hails from the foothills of the Venezuelan Andes. Their portfolio of rums is famed for its delectable flavour profile and extensive versatility; it is easy to find the perfect component to stand up in a wide range of cocktails.

Diplomatico Blanco is a hugely flavoursome velvety white rum, extremely complex with beautifully creamy, chocolate profiles. Charcoal-filtered (hence its colour) this is a sensationally smooth and versatile rum that works incredibly well in cocktails as it does sipped on the rocks. Diplomatico Reserva is blended from rums aged up to eight years in ex-bourbon casks, for an eight year old rum this has a great deal of complexity, making it ideal to use both in cocktails and as a sipping rum. With more than 20 awards to its name, Reserva Exclusiva is a seductive dark sipping rum that has rich flavours of fruit cake, rum ‘ n’ raisin ice cream, cinnamon and cocoa on the nose, developing into a fudgy, syrupy gingerbread and orange taste. Described by global rum ambassador, Ian Burrell, as‘ Tiramisu in a glass!’ , it is the jewel in the crown of the Diplomatico collection.

Use these delicious cocktail recipes for inspiration at home:

Diplo Blanco Vanilla Daiquiri (bottle)
Vanilla Daiquiri

Vanilla Daiquiri

Given the nature of the drink, the charcoal filtered Diplomatico Blanco is a natural choice for this twist on a classic Daiquiri.

50ml Diplomatico Blanco
15ml Lime Juice
7.5ml Vanilla Syrup
Add all ingredients into a shaker add ice and shake until the tin is frosted. Double strain into chilled glass. Garnish with a lime wedge.

Coco no Loco
Simple, refreshing and low-sugar, this is perfect for a summer’s day. This super-easy serve brings out the best in its ingredients.

50ml Diplomatico Blanco
150-200ml Coconut Water

Simply add all ingredients into the glass filled with
ice and serve.

Diplomatico Reserva Exclusiva Old Fashioned
Add a ray of Venezuelan sunshine to your old fashioned for National Rum day. Diplomatico’s Reserva Exclusiva brings complex aromas and delicious notes of vanilla, spice and orange zest to the classic.

50ml Diplomatico Reserva Exlclusiva
10ml Pedro Ximenez sweet sherry
3 dashes chocolate bitters

Pour all ingredients into a mixing glass with ice, stir for 30 seconds and pour into a chilled glass over ice
Diplo Reserva Pineapple Fizz
Pineapple Fizz

Pineapple Fizz

An unsung classic from the 1930s this cocktail underlines the fresh sweetness of pineapple, perfectly complementing the spicier notes of the Diplomatico Reserva.
50ml Diplomatico Reserva
40ml Pineapple Juice
7.5ml Orgeat Syrup (Almond)
7.5ml Sugar
15ml Orange curaçao

Add all ingredients into a shaker add ice and shake until the tin is frosted. Pour over crushed ice filled rocks glass .