BarLifeUK have been looking forward to the Appleton Estate Bartender Challenge for ages.
Judging the heats gives us the chance to travel up and down the UK, drinking rum cocktails and seeing how the various regions perform.
We have to say, with two heats down, the boys and girls in Bristol really shone, and a few of the West London competitors could have done with taking a leaf or two from their book.
If you are competing in one of the coming heats, make sure you bone up on your classic rum cocktails, particularly the Mai Tai.
There are two drink-making rounds to the Bartender Challenge, and a few competitors have clearly worked hard on their original cocktail, only to blow it when making a Mai Tai… Which, in a rum competition, is pretty unforgiveable.
Bristol Winner and Honorable Mention
First place – Richard Tring
The Bristol Connection
- 50ml Appleton VX
- 15ml Amer picon
- 10ml Cider syrup
- 2 dash Orange bitters
Stir, serve in a coupette glass with a Grapefruit garnish
Honorable Mention – Rachel Ramshall-Smith
- 50ml Appleton’s VX
- 20ml Home made baked banana sugar syrup
- 10ml Campari
- 5ml: Wray and Nephew infused banana spiced joy!
Stir down and served in a coupette and zest with orange (discard the peel).
West London Winner – Joshua Reynolds
- 50ml Appleton VX
- 20ml Dubonnet Rouge
- 15ml Benedictine
- 2 dashes St Elizabeth Allspice Dram
Garnish (Pink Grapefruit Twist, Discarded.) Served – Coupette
Filed Under: Competitions
About the Author: Andy Ives has over 10 years hospitality publishing to his name and has written for trade magazines such as CLASS and Theme. Most recently he worked as editor of Industry magazine (the Australian version of Theme), bars editor of Australian Bartender magazine, and launched (with Simon) www.4bars.com.au, which is now Australia’s leading bar industry website.