Bartenders win Barcelona trip in Brockmans Gin competition


Mollie Brockmans cocktail

Three bartenders are off to Barcelona for a “night like no other” after winning a cocktail competition with Brockmans Gin.

The overall winner was Mollie Atherton, head bartender at Northcote hotel and restaurant near Blackburn in Lancashire. Her cocktail, The Lady Austissimo (pictured), mixed the gin with Cointreau, coriander, blueberries, blackberries and peppercorns.

The other winners, tying in joint second place, were Stephen McGonigle, aged 27, of The Players Lounge at The Playboy Club in London and Dario Guaglione, aged 29, from The Worship Street Whistling Shop in Shoreditch, London. See below for all three cocktail recipes.

The prize for all three winners is a trip to Brockmans’ “Night Life No Other” party in Barcelona in November.

The judges included Bob Fowkes, marketing director and co-founder of Brockmans Gin, and Mark Ludmon, editor of Bar magazine.

The competition invited UK bartenders to create a cocktail that celebrates both Brockmans Gin – the smooth premium 40% ABV gin made with berries, coriander and Valencian orange peel – and its glamorous, multi-sensory party in Spain.

Bob said: “The entries we received were brilliantly imaginative and many involved truly unusual ingredients and flavour combinations – some with unique, home-made ingredients.

“Two excellent recipes received equal marks and so we decided to award second place to not just one but to two worthy winners. We congratulate them and we thank all entrants for their superb contributions.”

The Lady Austissimo by Mollie Atherton
50ml Brockmans Gin
20ml Cointreau
Pinch Whole coriander seeds
Pinch Rose peppercorns
2 Fresh blackberries
2 Fresh blueberries
½ handful Fresh coriander
3 Dashes Orange bitters
Fever-Tree Mediterranean Tonic
Muddle the coriander seeds, fresh coriander, peppercorns, blackberries and blueberries in a stirring glass with the orange bitters. Add ice, gin and Cointreau and stir and then double-strain into a red wine glass over fresh ice. Top with Fever-Tree Mediterranean Tonic. Garnish with an orange peel twist, a fresh coriander leaf and a single fresh blackberry.

Mollie explains: “The idea for this cocktail came from thinking about the botanicals used in the Brockmans Gin. Rather than trying to add new flavours to the gin, I thought I might enhance the gin’s natural flavours using the botanicals used in the distillation process. As such, the blueberries, blackberries, coriander seeds, orange bitters and Cointreau should enhance flavours already in the gin, as well as the fresh coriander giving it an additional, herbaceous lift and the rose peppercorns add to the spicy kick that comes with the coriander seeds at the end. A gin and tonic is a thing of beauty and I hope that with this cocktail I have managed to eke out the real essence of what makes Brockmans Gin what it is and combine it with a timeless classic.”

Unique by Dario Guaglione
50ml Brockmans Gin
30ml Homemade rhubarb syrup
30ml Fresh lemon juice
15ml Campari
5ml Luxardo Maraschino liqueur
2 dashes Rhubarb bitters
1 Egg white
Shake all ingredients with ice and strain into a coupe. Garnish with crêpe paper and dried rhubarb skin.

Sin & Chronic by Stephen McGonigle
50ml Brockmans Gin
30ml Home-made lemon peel and calvados reduction
25ml Home made blackberry tonic water (cinchona bark, lemon grass, orange peel, home-made blackberry syrup)
50ml soda
Shake the gin and reduction and strain into a highball filled with ice. Add the home-made blackberry tonic water and soda. Garnish with fruits of the forest and a mint sprig sprinkled with icing sugar.

Stephen explains: “Something about Brockmans Gin has always struck me as being a little bit naughty: the opaque bottle not giving anything away, the rule-breaking nature of the style of the gin. It is with this in mind that I’ve gone for the name Sin & Chronic – a Garden of Eden-themed gin and tonic or Collins. The calvados reduction nods to Adam and the forbidden apple, with the apple and lemon flavours straight away complementing the blackberry and orange notes in the gin.”

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