St Lucia Distillers, based in one of the countries of the Commonwealth, has organised a cocktail competition in Scotland that ties in with the Commonwealth Games in Glasgow.
In conjunction with its UK distributor Emporia Brands, it has invited a number of leading bartenders from Edinburgh, Glasgow and Aberdeen to take part in the “Sprint to the Finish” challenge, competing for a chance to go to the 100m finals at Hampden Park on Monday July 28.
The bartenders have been asked to come up with an original Chairman’s Reserve cocktail, using any of the four expressions available, which have all been posted on the Chairman’s Reserve UK Facebook site which can be reached by clicking here.
The challenge is for these bartenders to market their drinks through their bars and social networks for one week and “Sprint to the Finish”.
The cocktail creation that manages to attract the largest number of likes at the end of a week, on Thursday July 24, will be the winner. They will be accompanied to the Blue Ribbon event, the men’s 100m finals, by the chairman of Emporia Brands, James Rackham, to enjoy prime seats for the event in a corporate box at Hampden Park in Glasgow.
The runners and bartenders in this race to the Games include:
Danny Whelan from Kelvingrove Café, Glasgow
Alex from Amicus Apple in Aberdeen
Mike McGinty from Treacle in Edinburgh
Matthew Ronald from Blue Dog in Glasgow
Jon Hughes from Bramble in Edinburgh
Adrian Gomes from The Tippling House in Aberdeen
James Grant from Bond No 9 in Edinburgh
Lewis Thomson from Clouds & Soil in Edinburgh
Rosie Paterson from The Voodoo Rooms in Edinburgh.
The only requirement regarding the drinks they have been asked to make is that the base spirit must be one of the four Chairman’s Reserve expressions: Chairman’s Reserve Finest, Chairman’s Reserve White Label, Chairman’s Reserve Spiced or Chairman’s Reserve Forgotten Casks.
The nature and style of their creations were left entirely to the participants and, as a part of their marketing exercise, they could decide whether to appeal to bartenders, consumers, St Lucians or lovers of the Commonwealth Games.
Danny Whelan created the Comerette Cooler, named after the white-sand St Lucia beach Anse Comerette:
45ml Chairman’s Reserve Spiced Rum
25ml Orange sherbet
20ml Coconut syrup
Dash Chocolate gitters
Topped with a float of root beer
Add all ingredients except root beer to a mixing tin, shake and pour into a highball glass over cracked ice. Float root beer over the top. Garnish with an orange twist, with vanilla ice cream and coconut chocolate on the side. Enjoy while picturing yourself on its namesake beach!
Alex Muir’s Mai Tai XX was “designed to pay tribute to both the Chairman’s range and the Games by twisting one of the most popular rum cocktails ever created. The spice of the falernum complements the spiced rum while the orgeat and Pierre Ferrand work to perfectly balance and dry out the drink, leaving you looking forward to more! Finally the big flavours of the rums appropriately lead to a strong and memorable finish.”
45ml Chairman’s Reserve
30ml Chairman’s Blanco
30ml Chairman’s Spiced
30ml Fresh lime juice
15ml Pierre Ferrand Dry Curaçao
Hard shake and strain into a tiki glass. Garnish with a pineapple crisp and a maraschino cherry.
Mike McGinty’s Chairman’s Re-Served is a twist on the perfect rum serve of coffee, lime and sugar.
50ml Chairman’s Reserve
20ml Homemade falernum
5 Dashes Angostura Bitters
2 Dashes Chocolate bitters
All put into a metal cup, with a lime cut into a square, covered in Demerara sugar, coffee, chocolate and cinnamon. Light on fire to caramelise the lime and drip into the drink. Extinguish the flame with 60ml of water.
Matthew Ronald’s drink is the Bolt from the Blue.
25ml Chairman’s Spiced
12.5ml Domaine de Canton ginger liqueur
12.5ml GB blueberry
25ml Lemon juice
37.5ml apple juice
Jon Hughes created the DeWitt Cocktail.
45ml Chairman’s Reserve Forgotten Casks
15ml Byrrh Grand Quinquina
15ml Raspberry syrup
15ml Lemon juice
Shake all ingredients with ice and fine-strain into a chilled coupe or small cocktail glass. Garnish with a twist of orange zest and a cherry.
Adrian Gomes came up with Bodega & the Smoking Gun.
30ml Chairman’s Reserve White Label
15ml Gabriel Boudier Triple Sec Curaçao
15ml Fino Sherry
House-made grapefruit zest yincture
Stir all ingredients and strain into a chilled coupette. Spray flaming tincture over drink surface.
James Grant’s cocktail is the Chairman’s Hook.
40ml Chairman’s Spiced
20ml Cherry Heering
50ml Colloseo PX sherry
Dash Angostura Bitters
2 Orange wedges
4 Pineapple wedges
Muddle fruit the fruit and add all ingredients and shake. Serve over crushed ice in a red wine balloon. Garnish with an orange and pineapple wedge and a blackberry.
Lewis Thomson created The St Lucian Sprint.
37.5ml Chairman’s Spiced
12.5ml Nardini Rabarbaro
12.5ml Bee pollen syrup
12.5ml Agave syrup
2 dashes Rhubarb bitters
10 mint leaves
Serve in a julep tin with crushed ice. Garnish with a mint sprig and bee pollen.
Rosie Paterson has come up with a cocktail called Party Thyme!
50ml Chairman’s Spiced rum
12.5ml Triple sec
12.5ml Lime juice
2 dashes Angostura Bitters
2 dashes Orange bitters
Serve in a coupe with a thyme sprig garnish.