Kal Ruparell from Leicester has been crowned the winner of the Brockmans World Gin Day competition with a Brockmans Gin cocktail made with quince cordial.
Kal (pictured) gained 50,480 votes for his cocktail Betty Brown (aka Gin-Dependant-Woman). See below for recipe.
The competition attracted 242 entries from bartenders across 18 countries. The winners were chosen through a public vote.
Kal said: “I am extremely pleased and proud to have successfully competed against so many bartenders from so many countries around the world. I see this as a win for all the bars in Leicester, helping put the city firmly on the map.”
His bar 33Cankstreet in Leicester serves around 350 customers a week.
“We have a varied menu of which 95% of our serves are cocktails,” added Kal. “Of these cocktails, 90% are our own creations although of course we sell classic cocktails too.
“Gin is of huge importance and Brockmans is popular on our menu. It is a brand that is always on the bar and when we produce special Brockmans cocktails, we get through three or even four bottles a week. The Betty Brown is a particular favourite at the moment.”
Bob Fowkes, co-founder and marketing director of Brockmans Gin, said: “Brockmans Gin inspires creativity as it offers many complex and exciting botanical notes.
“To have entries from so many countries and many of the top bars in the world is testament to the extent of our global reach and the affection in which Brockmans is held internationally.”
The two runners-up were Anton Maltsev from Russia and Tuca Di Matheo from Portugal.
The three chosen bartenders will be treated to a trip to Tales of the Cocktail, an annual cocktail gathering in New Orleans which features seminars, tastings and networking events.
Betty Brown (Gin-Dependant-Woman) by Kal Ruparell
50ml Brockmans Gin
35ml Homemade quince cordial
10ml Italicus Rosolio di Bergamotto
3 drops Saline
For quince cordial
6 Quince (peeled, seeded and chopped)
100ml Lemon juice
Stir all ingredients on ice. For the quince cordial, bring to boil all ingredients in a covered saucepan and simmer for two hours. Once chilled to room temperature, transfer to the fridge and chill overnight. Strain out solids. Strain on block ice into double old-fashioned glass. Garnish with homemade quince fruit leather and discard lemon twist and rosebud.