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Tuesday, 11 August 2015

Competition Roundup February-July 2015

As promised, here is a round up of all the drinks I've created for various cocktail competitions since February. There's a few more that I didn't manage to get pictures of, but fear not because I'm sure there will be many more competitions in the future!


Left to right, top to bottom: 'Unbe-lava-ble Martini' for Reyka vodka, 'Total Eclipse of the Heart' for Luxardo, 'King's Pearfection' For Moskovskaya vodka, 'The Aurora' for Reyka 24 hour competition, 'The Mosh Tree' for Sailor Jerry's, 'Caught in the Rain' and 'Wake Me Up Before You Coco' for Coco Lopez and El Dorado rum, 'Wild as the Forest' for Wild Turkey bourbon, 'Hibiscus Coppernicus' and 'Duck Courage' for Portobello Road gin.

I'm particularly proud of 'The Mosh Tree', pictured centre, since I won the Sailor Jerry's competition. Some of my other favourites here include 'The Aurora' because my use of tonic in the drink caused it to fluoresce under U.V. light, 'Total Eclipse of the Heart' because it tasted like Jaffa cakes, and 'Wake Me Up Before You Coco' because it's a twist on a Piña Colada (and who doesn't love Piña Coladas?!).

Thursday, 9 July 2015

Rhubarb and Custard Fizz

Lack of laptop while it's been getting fixed has made everything rather quiet on this blog after my initial post! In the meantime, I've finished University and thrown myself into full time bartending, entering plenty of competitions (full round up to follow!) and creating different specials for the bar I work at.

The first cocktail special I came up with back in March is the Rhubarb and Custard Fizz - it combines the creaminess of Titos vodka with rhubarb and apricot flavours to make a drink which is very reminiscent of rhubarb and custard sweets. All the nostalgia!



Rhubarb and Custard Fizz:

25ml Titos vodka
25ml Briottet Rhubarb liqueur
20ml apricot syrup
15ml lemon juice
25ml cream soda
2 dashes Peychaud bitters

Shake and strain over crushed ice into a receptacle of your choice; we used tin cans at work, but I think it looks great in a hurricane too (as below). Garnish with dried apricots and rhubarb and custard sweets to bring back childhood memories.

Monday, 9 March 2015

Off the Hook


This cocktail came about when my housemate and I were talking about sea-themed drinks, somehow we got onto the conversation of dolphins, and the rest is history. It's a refreshing cocktail, but without being too stereotypically summery.

Recipe:

25ml vodka
25ml blue curaçao
20ml blueberry puree
15ml lime juice
50ml lychee juice

Shaken over ice, double strained, and served in a martini glass. And don't forget an escaped dolphin sweet for garnish!