Issue link: https://digital.copcomm.com/i/31323
COmPETITIONS Infused with Imagination BOmBAy SAPPHIRE’S “MOST IMAGINATIVE BARTENDER” COMPETITION fINDS WINNERS NORTH Of THE BORDER by Gary Hayward A s a Bombay Sapphire Brand Ambassador, I was privileged to be a judge at the recent Canadian edition of our Most Imaginative Bartender competi- tion, produced in association with GQ maga- zine. Fifteen of the top mixologist from each of four Canadian cities—Montreal, Toronto, Vancouver and Calgary—demonstrated their Bombay Sapphire cocktails to me and my fellow Brand Ambassador, Andrew Mirabito in early April. From among the 60 contes- tants, four winners emerged who will now represent their respective cities in the North American finals in Las Vegas in September. The overall quality of drinks was excellent, and the variety of ingredients and tech- niques was also very engaging. Many of the bartenders played off Bombay Sapphire’s botanicals very cleverly and used the brand’s “Infused with Imagination” slogan as inspiration. These winning drinks were perfectly balanced and created by mixolo- gists who I am very confident will represent their cities very well. Canada has an amazing mixology scene. Any of the four cities we visited could challenge anywhere else on the planet in terms of knowledge and creativity. There is a real excitement and passion in all of the country’s bars, and staff are continually looking for new ways to make the customer an exciting drink. Canadian mixologists are getting behind the growing gin category, too, as it’s clear to see from the high percentage of gin cocktails on their drinks menus. Part of our educational drive is to stress the importance of the rules and regulations for gin. Bombay Sapphire is a distilled London dry gin—comparable to a 100% agave tequila in terms of quality—and it’s something we pride ourselves on. 104 / the tasting panel / may 201 1 VANCOUVER KAKKOII (Japanese for “cool”) David Wolowidnyk, West Restaurant ■ ■ ■ ■ 2 oz. Bombay Sapphire 1 oz. ume (Japanese plum) wine ¾ oz. cinnamon syrup (house-made) Add ingredients to a Japanese mixing glass; shake and strain over new spherical ice. Garnish with a lemon zest, round and pith removed. CALGARY BELLADONNA Franz Swinton-Olives ■ ■ ■ ■ ■ ■ 1½ oz. Bombay Sapphire ½ oz. Aperol 1 oz. lemon juice 1 egg white ½ oz. roasted fennel simple syrup Build ingredients in mixing glass; dry shake to emulsify egg. Add ice and shake vigorously. Fine strain into a coupe glass. Garnish with fennel tops. MONTREAL THE SERVANT Lawrence Picard, Koko Restaurant & Bar ■ ■ ■ ■ ■ 2 oz. Bombay Sapphire 1oz. toasted juniper-orris-Kaffir lime syrup ¾ oz. lemon juice ½ bird’s eye chili, diced Build with cubed ice and top with club soda. Stir chili into drink. Garnish with grated Kaffir lime zest. TORONTO VIOLETTE HOUR NO.03 Rob Montgomery, Miller Tavern ■ ■ ■ ■ ■ 60 ml. Bombay Sapphire Gin 10 ml. Martini Extra Dry vermouth 10 ml. absinthe 10 ml. crème de violette 2 drops Bittermens Chamomile Citrus Boston Bittahs ■ ■ ■ Orange twist (for garnish) Amarena cherry (for garnish) Combine all ingredients in mixing glass. Top with cubed ice and stir well. Strain into chilled coupe/ cocktail glass. Anoint with flamed orange twist, discarding the peel. Garnish with Amarena cherry.