The Molecular Mixology / Ed Dorado Rum competition roadshow keeps on rollin’
This time Mojo in Leeds was the scene of the crime. Unfortunately BarLifeUK couldn’t get to this heat, so Matthew Wilkinson from MolecularMixology.co.uk sent us a competition report:
The latest heat for molecularmixology.co.uk’s UK Molecular Bartender of the Year in association with El Dorado was held recently in Leeds. After fabulous heats in London and Brighton, the North had a lot to live up to and Mojo’s Rhum Club set the scene.
Six entrants from the area arrived – whippers, cookers, and sawn-off pipettes in hand to create some fine drinks for the descerning judges.
The winners were Mark Austin and Dave West, both from Napa Bar in Leeds.
Mark’s Drinks were:
Down the Hatch
Ravioli
- 100 ml El Dorado
- 50 ml Lime
- 50 ml Gomme
- Calcium lactate
Drop into a sodium alginate bath to create oysters. Cadbury’s mini egg oyster pearl for complete effect
Second drink was to infuse the rum with its natural flavour profile of espresso and cocoa to create a cappacino cocktail.
M’illy Vanilli
Daquiri
- 40 ml El Dorado 12
- 20 ml Illy liquor
- 10 ml Cassis
- 20 ml Lime
- 10 ml Gomme
50 ml of El Dorado 12 was mixed with 100 ml of water and put through a perculator containing crema coffee bean powder and drinking chocolate powder. Next place this infusion into a coffee cup and add in 25 ml of El Dorado 12 to give that rum kick. On top of this create some caramel and vanilla foam using:
- 50 ml Monin vanilla
- 50 ml Monin caramel
- 80 ml Volvic mineral water
- 20 ml Cellulose solution
- 1.5g Xantham gum powder.
All placed into a foamer, shake well, charge and squeeze.
Dave’s drinks were:
Rhubarb Rumbullion
- 50ml El Dorado 12yr
- 20ml Fresh lime Juice
- 10ml Sugar syrup (Gomme)
- 2 Bar spoons rhubarb jam
De-constructed Rhubarb Rumbullion
Jelly
- 50ml El Dorado 12yr
- 20ml Sugar syrup
- Cocktail edible cups
- 3 Gelatine sheets
Add 3 gelatine sheets into a pan with 40ml of water. Heat up until the gelatine has dissolved. Add the jelly ingredients and mix for 30 seconds. Dont heat for too long or the gelatine will lose its binding attributes. Place in the container and leave in the fridge for 30mins (or until solid)
Foam
- 100ml Giffard rhubarb liqueur
- 80ml Volvic mineral water
- 1/2 Teaspoon cellulose powder
- 3 level Teaspoons xantham gum
Add all ingredients together and blend together with an immersion blender. Once blended together add to a syphon insert co2 and shake vigourously for 5minutes.
Serve foam ontop of the cocktail cup filled with the jelly, and then add a squeeze of Lime to give the same flavours as the Rhubarb Rumbullion.