Bartenders to compete in Bénédictine Cocktail Challenge

benedictineBartenders across the UK will be battling it out in a competition to find a new cocktail using Bénédictine, with the prize of an all-expenses-paid trip to France.

In partnership with leading bartending school Shaker, the Bénédictine Cocktail Challenge starts with the London heat on September 2 at Shaker & Co bar near Euston.

It will be followed by heats at Ginger’s Bar at Purnell’s Bistro in Birmingham on September 16, Epernay in Manchester on September 23 and Tiki Bar & Kitsch Inn in Glasgow on September 24.

The Bénédictine Cocktail Challenge, which is now in its second year, asks competitors to create a cocktail containing at least 35ml of Bénédictine. Judging criteria are based on taste, aroma, brand knowledge and presentation.

The four winners of the regional heats will be taken on an all-expenses-paid trip to France, including an educational visit to the Palais de Fécamp, the liqueur’s birthplace in Normandy, and a “cocktail safari” around the bars of Paris.

Paul Curry, Bénédictine brand manager at First Drinks, said: “Last year’s competition really showcased the fantastic talent that is out there in the UK and we’re looking forward to seeing what exciting creations the professionals have up their sleeves for this year.

“Shaker prides itself on its experimental and innovative cocktails, and with Bénédictine’s unique flavour being a great ingredient for cocktails, it promises to be a great competition.”

In London, the competition at Shaker & Co in Hampstead Road starts at midday, with registration for the competition from 11am.

The competitions at Ginger’s Bar in Newhall Street and in Epernay at the Great Northern Tower on Watson Street also start at midday with registration from 11am. The competition at Tiki Bar & Kitsch Inn starts at 1pm with registration from midday.

Entrants will be awarded extra points for bringing a Bénédictine bottle top along with them on the day.

Bénédictine reportedly dates back to 1510 and is said to be named after its creator, a Bénédictine monk. Re-created and launched 150 years ago in France by Alexandre Le Grand, the liqueur is made using 27 herbs and spices from around the world and is then infused with saffron, honey and caramel.

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