Issue link: https://digital.copcomm.com/i/49694
Charles Joly's First Round Cocktail: The Clydesider When presenting this cocktail to the judges, Joly noted that a Clydesider is a colloquial term for a working-class person from the towns between Glasgow and Greenock on the River Clyde in Scotland. ■ ■ ■ ■ ■ ■ ■ 1½ oz. Auchentoshan Three Wood ¾ oz. Emilio Lustau Don Nuño Dry Oloroso Sherry ¾ oz lemon juice 1 oz. maple syrup⁄3 Lustau Emilio PX foam Three Wood whisky–infused Maraschino cherry The judges with the winner (left to right): David Clelland, international Auchentoshan whisky specialist; winner Charles Joly of The Drawing Room in Chicago; Andrew Pollard, VP, United States Bartender's Guild Las Vegas Chapter; and Camper English, winner of Tales of the Cocktail 2011 "Best Cocktail Writing" award. When the five semi-finalists set to work against the clock using two of several mystery ingredients, which included fresh pears, nutmeg, whole cinnamon stick, a variety of citrus and vermouths, the energy in the room rose to a fevered pitch. The rigorous requirements at every stage of the event worked to heighten creativity as competitors rose to the challenge and presented their handiwork to the judges. "Extreme fall flavors such as pumpkin, clove and apple cider were the overriding theme of the competition," said judge Camper English. Many of the first-round contestants, including Joly, built cocktails using sherry to mirror the rich flavors of Auchentoshan Three Wood, Scotland's only triple- distilled triple malt which is matured in three different casks—American bourbon, Spanish oloroso sherry and lastly in Pedro Ximénez sherry. "Sherry was well complemented by citrus in several tiki-, Mojito- and up- style cocktails to a surprising and successful effect," observed English. The U.S. leg of the competition was sponsored by the United States Bartenders Guild, represented by Andrew Pollard, Vice President of the USBG Las Vegas Chapter, who judged along with master of ceremonies for the evening David Clelland, international Auchentoshan whisky specialist, and English, winner of Tales of the Cocktail 2011 "Best Cocktail Writing" award. Chapter President Armando Rosario, Director of Mixology and Spirits Education for SW&S, noted that cocktails competitions have come full circle, with a decided emphasis on classic cocktails and elegant garnishes such as Joly's "scotched" cherry. "The industry is now using a culinary approach towards innovative cocktails that may rely on fewer ingredients but requires an even greater level of skill." As for the making the "Switch," Joly will spend two weeks at the London bar 69 Colebrooke Row and Drinks Factory, while his U.K. counterpart, Martin Ball from Corridor Bar in Manchester, heads for two weeks at New York City's part-theater, part-chemistry lab bar Apotheke. Their time will be spent doing what world-class bartenders do best: visiting local producers, sourcing and creating unique ingredients and, of course, working behind the bar. It wasn't a chance roll of the dice that propelled Chicago barman Charles Joly to the winner's circle of this heated cocktail competition, but lady luck is certainly smiling on these winning cocktails. Combine Auchentoshan, dry oloroso, lemon juice and maple syrup in a mixing glass. Add ice, shake well and strain into small pilsner glass, leaving about 1½ inches of space at top of glass. Top with Pedro Jiménez foam and garnish with the "scotched" cherry. Second Round Cocktail: The Glasgow Patter Joly named this cocktail after the distinct local dialect spoken in and around Glasgow. ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ 1½ oz. Auchentoshan Three Wood ½ oz. Grand Marnier ¾ oz lemon juice ¼ oz. simple syrup ½ oz. Earl Grey tea ¾ oz. cider Egg white Drop of Angostura Bitters Lemon twist Combine all ingredients in a mixing glass. Dry shake, without ice, to combine ingredients. Add ice, shake well and strain into a cocktail glass. Drop Angostura on top of cocktail and swirl decoratively. Garnish with lemon twist and express the lemon oils over cocktail for aroma. december 201 1 / the tasting panel / 77 PHOTO: LUSH LIFE PRODUCTIONS PHOTO: LUSH LIFE PRODUCTIONS