Glasgow bar team wins Everest challenge

Mamont Booly Mardy'sBar-back David Smilie and bartender Alec Dyson from Booly Mardy’s in Glasgow reached the top in a cocktail competition inspired by the conquest of Mount Everest.

The Everest 60 Challenge asked teams made up of bartenders and bar-backs to develop a serve using premium Siberian vodka Mamont that would embody the “spirit of adventure”.

Nine teams from across the UK took part at the event at London bar Megaro, celebrating Sir Edmund Hilary and Tenzing Norgay’s joint conquest of Everest in 1953.

Bartenders were tested on their ability to mix and balance different cocktails while the bar-backs were tested on their prep skills, but most importantly they needed to show “true team work in the face of adversity”.

David and Alec created The 56 Degree Mamont Martini (pictured), incorporating a single malt Speyside whisky, an Italian aperitif and absinthe. It will be served at the Moscow Bar Show in October, which David and Alec will visit as part of their own “adventure” as winners.

Mamont vodka ambassador Tamara Mazure said: “This Martini is a classic vodka serve seamlessly incorporating a taste of Scotland – a nod to the bartender’s heritage and in recognition of both Siberia and Scotland sitting at 56 degrees north.

“With a dash of absinthe, the cocktail takes on an adventurous quality and the decision to not add garnish shows the creators’ true understanding of Mamont’s commitment to being the purest vodka to emerge from Russia. A truly perfect Mamont signature serve!”

At the event in Megaro Bar, the winners and participants were treated to a traditional Russian feast, where the 56 Degree Mamont Martini was served.

Mamont Vodka is a small-batch vodka, which is distilled six times and filtered through silver birch charcoal at one of Siberia’s oldest distilleries.

The other teams competing at the event were:
• Robert Wood and Ben Rutledge of The Kenilworth Hotel in Warwickshire
• Ryan Rhodes and Thomas Lawman from The Tippling House in Aberdeen
• Rosie Paterson and Gordon Purnell from The Voodoo Rooms in Edinburgh
• Michael Braun and Thomas Kirk from Bibis Italianissimo in Leeds
• Luca Missaglia from Quo Vadis in London
• Dimitri and Luke from Grain Store in London
• Christopher Taylor-Fontes and James Drummond from Southside Bar in London.
• Jonathan from Ozu and Davide from Birds of Smithfield, both in London

56 Degree Martini by Alec Dyson

50ml Mamont Vodka
15ml Single malt Speyside whisky
15ml Cocchi Americano wine aperitif
2 dashes Absinthe

Stir ingredients with ice in an Old Fashioned glass. No garnish.

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