If there is one trend we have noticed during 2011’s many cocktail competitions, it is that everyone is using Chartreuse in their drinks.
It was unsurprising then to see Chartreuse’ own competition generate huge interest, with some of the UK’s best turning out for the regional heats.
The final took place this week at the Worship Street Whistling Shop, and like the regionals, employed a mixture of peer and expert judging, with marks being split equally between the two.
BarLifeUK were there and tasted all of the drinks, and can honestly say we are glad we weren’t judging, because to our palates there were several exceptional drinks, all worthy of winning a comp.
In the end it was a competition newby who won, to unanimous approval of the crowd and fellow competitors, and bagged herself a three-day trip to France, with some skiing thrown in to boot. So congratulations go to Kat Mazaniova of London’s 34, for winning in her first competition with her drink ‘Angels and Demons’.
The drinks (all measurements in ml unless stated)
Kat Mazaniova, 34 (London)
Angels and Demons
- 7.5 Sage syrup
- 22.5 Noily Pratt
- 7.5 Lemon juice
- Half egg white
- 37.5 White grape juice
- 25 Green Chartreuse
Dry shake, then wet shake. Strain into vintage glasses, dust with fennel pollen garnish.
Dan Bovey, Sahara Bar (Reading)
Charles Boyer
- 15 Cointreau
- 25 Pusser’s Rum
- 30 Green Chartreuse
- 7.5 Lagavulin
Stir down over ice to chill. Serve over cubed ice in an Old Fashioned glass with an orange twist.
Giulio Amodio, China Tang (London)
The Monk Sober
- 2 Sprigs fresh lavender
- 10 Lavender syrup
- 25 Tanqueray No. 10
- 30 Green Chartreuse
- 30 Lemon juice
Muddle lavender sprigs with syrup. Combine ingredients and shake with cubed ice. Fine strain into a Champagne flute with a lavender and lime peel garnish.
Jamie Jones, Moose Bar (Manchester)
The Introvert
- 37.5 Green Chartreuse
- 37.5 Bols Genever
- 1 Egg white
- 20 Sherbert
Dry shake, then wet shake. Strained into vintage, green-glass cocktail glasses, grated nutmeg garnish. Served with a separate Chartreuse Elixir foam and French biscuits side.
Lorenzo Capella, 1 Aldwych (London)
Mardi Gras
- 25 Green Chartreuse
- 40 Four Roses Single Barrel
- 10 Vanilla syrup
- Green apple chunks
- Sachet of caster sugar
Muddle apple with other ingredients, caramelise with blowtorch. Strain into Blazer mugs, ignite and throw. Pour into a green vase and add 20ml cold water. Served with a bourbon-macerated cherry garnish.
Mark Scott, Hyde & Co. (Bristol)
The Alpine Pass
- 45 Green Chartreuse
- 25 Gancia Blanco vermouth
- 1.25 Chartreuse Gentian
- 4 Drops Bob’s Peppermint Bitters
Stir down over ice to chill. Strain into green-tinted cocktail glasses. Pop lemon twist over drink and discard.
Michael Allen, The Raconteur (Edinburgh)
The 5 Past 4 Cocktail
- 35 Green Chartreuse
- 25 Pineapple juice
- 20 Lime juice
- 7.5 Maraschino
- 3 Dash Angostura Bitters
- 20 Egg white
Dry shake then wet shake. Double strain into cocktail glass. No garnish.
Matt Fairhurst, The Milk Thistle (Bristol)
Smoking Habit
- 50 Green Chartreuse
- 25 Lime juice
- 20 Home made pineapple syrup
- 10 Caol Ila 12YO
- 4 Dash Bob’s Peppermint Bitters
Shake and strain into vintage cocktail glasses, serve with yellow grapefruit zest.
Rick James, Sahara Bar (Reading)
Pichoutte (Naughty Little Girl)
- 40 Green Chartreuse
- 20 Fresh espresso coffee
- 30 Chocolate and acacia honey syrup
- 1 Egg yoke
Break egg yoke thoroughly with fork, then shake with cubed ice. Fine strain into Champagne flutes, garnish with toasted marshmallows (and a pair of knickers).