In the style of Masterchef, teams of two will be called on to impress judges at heats around the UK, culminating in a final with the prize of a trip to the Tales of the Cocktail festival in New Orleans.
They will have one hour to create their dish and prep an accompanying cocktail and then have another 10 minutes to make and present the cocktail along with the dish. Both must contain Toussaint.
The teams can be made up from anyone in the food and beverage industry such as chefs, bartenders, bar backs, hostesses, wait staff and sommeliers.
The dish can be of any category or style but must be able to be prepared in the one-hour time limit from start to finish, using no pre-prepared ingredients.
Similarly, for the cocktail, no pre-prepared garnishes are allowed and any homemade items must be prepared within the one-hour time limit. It can contain up to five ingredients, including drops and dashes, but not including the garnish.
At the final, the teams will present their dishes and cocktails but with added challenge. There will be a written test with 20 questions on liqueurs and a speed round where teams have to create five servable drinks in the fastest time possible.
Regional heats with take place in Scotland, the north and London in May, with a finalist from each heat to compete in the London final to be held in June.
Enter online at www.toussaint-liqueur.com/competition before the closing date of April 17.
Toussaint Coffee Liqueur, which was developed in Haiti in the late 1980s, was relaunched by Quintessential Brands last year with a new look. It is made with high-quality Arabica coffee beans and aged Caribbean rum, with ABV of 30%.
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