Last week BarLifeUK were on hand to judge the hotly contested final of the Sloane’s Gin ‘Twisted Tradition’ Competition.
Taking place at the newly opened, gin palace inspired, pub The Blacksmith & The Toffeemaker the final saw bartenders from all over England and Scotland who had battled through their heats competing to take out the prize of a trip to Amsterdam and some spending cash.
Each competitor had to make a Twisted Tradition cocktail which saw imaginations running wild with a host of infusions and syrups being utilised and a Simple Serve designed to be recreated easily in most bars.
In the end it was Robin Webb from 64th & Social in Clapham who took out the top spot with two fantastic drinks, one of which was served in Grandma Webb’s best bone china.
It was so close to call at the top and the quality of drinks so high that Sloane’s extended the prize pool to give not only second but also third place a spot on the trip.
Those honours went to Matteo Corsalini from the new 34 Restaurant in Mayfair and (continuing her stellar start to the competition year) Ash Bovey from Sahara Bar in Reading. They will be joining Rob and BarLifeUK on the trip to Amsterdam in June.
Whilst the bone china was a great serve vessel, it was eclipsed by one of the most original we have seen for a long time. Benji Purslow from Ziloufs in Islington rocked out two bath tubs from a dolls house to serve his fantastic Hans Birthday Bath in, pure ginius (sorry).
As mentioned the quality of the drinks was superb from all the competitors and the judges (Gary Sharpen from The Cocktail Lovers, Joel Harrison from Caskstrength and Joel Constantino the Brand Ambassador from Sloane’s along with BarLifeUK) would happily have ordered most of them again and again.
They’ll be news on, what is sure to be a quiet and relaxing trip to Amsterdam, in the coming weeks but in the meantime massive congratulations to everyone who entered and have a go at remaking the winning drinks below:
Winner – Robin Webb, 64th & Social
Grandma Sloane’s Tea Time Tipple
- 50ml Sloane’s Gin (steeped in Vanilla Rose pouching (black tea) for 10 mins, no need to heat)
- 25ml Lemon juice
- 10ml Rose syrup
- 2 Dashes Angostura Bitters
- Egg white
- Violet atomiser
Dry shake, shake with ice and fine strain into Grandma’s best bone china. Spray atomiser and serve with two vanilla macaroons.
Sloane Ranger
- 50ml Sloane’s Gin
- 25ml Lemon juice
- 20ml King’s Ginger
- 3 Dashes of rhubarb bitters
- 1 Barspoon of Ginger & Rhubarb jam
Shaken and fine strain over cubed ice.
Second place – Matteo Corsalini, Restaurant 34
The Botany Cocktail
- 45ml Sloane’s Gin
- 15ml Martini Bianco
- 15ml Suze Gentian Liqueur
- 15ml Elderflower cordial
- 2 Drops of Dandelion & Burdock Bitters
- Fresh mint, lemon thyme and lemon verbena
Stir all ingredients with ice in a mixing glass for no more than 15 seconds and double strain into a frozen coupette. Garnish with a lemon balm leaf.
Twenty-First Century Cocktail
- 45ml Sloane’s Gin
- 20ml Americano Cocchi Aperitivo
- 15ml Bols Crème de Cacao White
- 15ml Lemon juice
- 2 Drops of Master of Malt Chocolate Bitters
Shake and double strain into a flute glass. Garnish with lemon twist and chocolate caviar on the side.
Third place – Ash Bovey, Sahara Bar
A Natural Curiosity
- 60ml Sloane’s Gin
- 15ml Home-made coriander seed/lemon rind syrup*
- 7.5ml Green Chartreuse
- 3 Dashes Bitter Truth Orange Bitters
- 3 Dashes Angostura Bitters
- 4-6 Mint leaves
Shake all ingredients like a ninja, fine strain into pre-chilled coupette garnish with a lemon zest.
*Coriander seed/lemon rind syrup method – make a 2:1 ration sugar syrup, whilst still warm add two barspoons of coriander seeds and the rind of one fresh lemon. Leave to steep for 3-4 days then remove.
Sir Hans Solo
- 60ml Sloane’s Gin
- 5ml Maraschino
- 15ml Lemon juice
- 30ml Fresh pressed apple juice
Shake all ingredients and pour into old-fashioned glass filled with cubed ice. Garnish with apple fan.