His cocktail was Costello’s Concoction, which mixes Disaronno with American apple brandy Laird’s Applejack and Irish whiskey Tullamore Dew. His inspirations were the 2006 Martin Scorsese film, The Departed, about an Irish mob boss, Frank Costello, in Boston and the classic Disaronno and whisky cocktail, The Godfather.
He was one of three UK finalists who competed against bartenders from across Europe at the global final in Amsterdam on July 4. Click here for a report on the final at www.barmagazine.co.uk.
Second place in the Manchester heat went to Roop Kahlon, co-owner of Manhattan34 in Leicester, whose cocktail, Chester Copperpot, was inspired by The Goonies. It combines Disaronno with home-made Indian rose syrup, Peychaud’s Bitters, mint leaves, fresh orange juice and fresh lemon juice.
Third was Allan Hudd, bar manager of 24 Bar & Grill in Manchester, who was inspired by Bond movie From Russia With Love to create From Saronno With Love. Taking its name from the birthplace of Disaronno, it mixes the liqueur with Plymouth Sloe Gin, Briottet crème d’abricot and pink peppercorns, topped with a foam of pineapple juice, grated cinnamon and grated pink peppercorns.
The Manchester heat was held at On the 7th members bar at Salford’s MediaCityUK, with a judging panel made up of Bar magazine editor Mark Ludmon, Simon Difford of Diffords Guide and Disaronno brand manager Sam Bovill from distributor First Drinks.
The day-long event included an opportunity for contestants to take part in an acting master class, teaching them how to capture a customer’s attention.
Other bartenders selected for the Manchester heat included Michael Neel of the Oriental Pearl Bar & Kitchen in Nottingham, Peter McDermott, Daniel Boulton of Saint at Nottingham’s Lace Market Hotel, Jolene Cadwell of Papaji’s in Bristol, Paul Murphy of Artichoke in Chester, Greg Welburn of Angelica in Leeds and Jonny Dobin of Cloud 23 in Manchester.
Costello’s Concoction by Tim Laferla
20ml Laird’s Applejack
20ml Tullamore Dew
2 dashes of Boker’s Bitters
Stir with ice and strain into a hip flask. Smoke drink using a cigar and present the sealed flask to the guest with an Old Fashioned glass containing cubed ice.