Last night (Tuesday December 3), I attended a tasting of Balblair vintages. We tasted five whiskies, 2003, 1997, 1990, 1983 and 1969, prefaced by a glass of Balblair’s base spirit.
Winners Nick Caputo and Charlotte Wilkins, who created the cocktail Jubilee Tea, competed at the UK trade show Imbibe Live.
Staged over two days, the contest saw Caputo and Wilkins beat London finalists Dav Eames and Samantha Dinsdale from The Gilbert Scott with their cocktail, The Napoleon Complex.
Hosted by mixxit manager Wayne Collins, the final was judged by Gorgeous Group’s drinks specialist Julian De Feral, Imbibe’s Clinton Cawood and Courvoisier UK brand ambassador, Rebecca Asseline.
Along with the 2012 title, Caputo and Wilkins won a trip to the home of Courvoisier in Jarnac, France.
Asseline said: “The final was keenly fought with both teams demonstrating individuality, creativity and talent with their interpretations of Courvoisier Cocktails on a Grand Scale.
“Jubilee Tea was especially grand in concept and delivery, marking this very special royal anniversary, whilst at the same time celebrating the special characteristics of Courvoisier.”
Jubilee Tea recipe:
50ml Courvoisier VSOP Exclusif
15ml Martini Rosso Sweet Vermouth
10ml Merlet Triple Sec
5ml Homemade Seville orange marmalade & earl grey syrup
Brewed and chilled earl grey tea
Pour into a jug, mix with no ice, bottle and chill. To serve pour into chilled crystal tea cups and add earl grey (a ratio of 2:1 mix to tea). Garnish with orange twist and serve with homemade scones, which are served with Seville orange marmalade, vanilla cream and violet caviar pearls.