The competition was held as part of a UKBG open day at Bar So in Bournemouth, with bartenders challenged to make their own original cocktail using a “mystery box” of ingredients as well as a twist on one of nine classics.
Robb’s winning performance involved a twist on a Mai Tai, called I’ve Got Honey On My Tie, using Appleton Estate V/X rum, gingerbread syrup and honey. His “mystery box” cocktail was Rum in the Woods using Wood’s Dark Rum, crème de cassis and orgeat syrup.
Second place went to Damaine Hinds from the Chewton Glen Hotel in New Milton, Hampshire, and third went to Jack Noble Hawkins from Aruba in Bournemouth.
The classic cocktail challenge had to use a brand from one of the sponsors: a Sidecar with Spanish brandy Lepanto from The General Wines or Courvoisier, a Mai Tai with Appleton Estate VX or Wood’s Dark Rum, a Cosmopolitan with Ketel One, a Clover Club with Beefeater 24 or Hoxton Gin, a Bloody Mary with Belvedere Bloody Mary, and a Julep with Maker’s Mark.
Other sponsors included Asahi beer, Tuaca and Heineken, with support from Monin and Pago.
I’ve got Honey on My Tie by Robb Collins
50ml Appleton Estate V/X
20ml FreshlLime juice
15ml Gingerbread syrup
15ml Honey syrup
2 large sprays of Angostura and orange bitters
Shake first four ingredients and spray with the bitters. Garnish with honeycomb and a flamed orange zest.
Rum in the Woods by Robb Collins
35ml Wood’s Dark Rum
20ml Crème de cassis
15ml Lemon juice
15ml Orgeat syrup
Shake and garnish with blueberries and mint