We gathered in a cramped room in the Zetter Townhouse in St John’s Square off the trendy Clerkenwell Road in north London for a briefing on Beefeater 24, Pern...
Now 18 years old, the DI Cocktail Challenge isn’t affiliated to a particular brand, making it truly independent. It attracts entries from global brand owners, brand ambassadors and independent bar consultants, who can enter their cocktails into our three categories: long drinks, aperitifs and after dinner.
The competition has finished for this year but we will be seeking entries for the 2012 competition from December 2011.
To enter the Cocktail Challenge click here
Click below to download pdfs of previous years' results:
Here are the highlights from the 2011 competition...
It was a great day for vermouths – and for Bacardi Global Brands.
The winner of the aperitifs category was Oye Mi Canto, featuring Martini Rosato. The long drinks trophy was also picked up by Bacardi for Dolce’s Cobbler, featuring the company’s newest expression Martini Gold.
The after dinner category was taken by Noilly Prat for Le Flip C’est Chic.
Bartenders gathered at London venue The Hoxton Pony for the live final and judges including Drinks International editor Christian Davis, deputy editor Lucy Britner, Amit Sood from Shaker UK, bartender educator Sebastian Hamilton-Mudge as well as Savoy American Bar manager Daniel Baernreuther and Alex Turner from Bacardi BrownForman brands, who judged the first round.
The Noily Prat cocktail was mixed by global brand ambassador Ludo Miazga and the Martini cocktails were mixed by the Langham hotel’s Simone Carporale. The overall winner will be announced at the ISC awards dinner in October.
Oye Mi Canto
50ml Martini Rosato
50ml Cazadores Reposado Tequila
5ml Chichicapa
1 Dash of Amargo Chuncho Bitters
Method: stir
Glass: coupe
Presentation/Garnish: apple blossom
Dolce’s Cobbler
70ml Martini Gold by Dolce & Gabbana
30ml fresh mandarin juice
10ml fresh lime juice
2 bar spoons of lavender sugar
Method : shake & strain in a wine glass full of crushed ice.
Glass: wine glass
Presentation/garnish: mandarin zest and fresh lavender flowers
Le Flip C’est Chic
50ml Noilly Prat Dry
10ml light liquid crème fraiche
10ml Orgeat syrup (Monin)
5ml Absinthe
1 small egg yolk (free range and organic)
Method: Add all ingredients in a shaker, egg yolk last. Shake all the ingredients with ice very well to completely emulsify the egg. Double strain into a frozen Noilly Prat tasting glass.
