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The 2nd DIT Monin Cocktail Challenge took place on Thursday November 20th 2014, this initiative between the DIT Bar Management Studies and Monin attracted 70 mixologists. Prizes were awarded for the top non-alcohol cocktails presented and best technical performance. All cocktails were based on Monin premium syrups and purees, points were awarded for the appearance, aroma, taste and the commercial appeal of the cocktails. Mr. James Murphy (Competition Co-ordinator, DIT Lecturer, Bar Management Studies, College of Arts & Tourism) congratulated the winners reminding competitors, sponsors and supporters of the DIT Bar Management Studies commitment to providing on-going challenging and innovative bar management and cocktail making programmes, Dr. Frank Cullen (DIT Head of School Culinary Arts & Food Technology) offered sincere thanks to both Mr. Richard Iveson (Monin Ireland Brand Manager) and to expert judges Gintare Pertruaskaite (House, Leeson Street), Catherine Griffith (Irish Guild of Sommeliers) and John Nealon (Chairman, Licensed Vintners Association) and Lynsey White (School of Culinary Arts & Food Technology). The 2nd DIT Monin cocktail challenge winners were as follows;

1st place: Overall winnerHubba Bumba”

Prepared by: Michael Woods – St Jude’s GAA Club, Dublin

Ingredients and method: 1cl Monin Bubblegum syrup, 1cl Monin Passion Fruit syrup, 1.5 scoops of vanilla ice cream, 10cl 7-up. Blend all the ingredients with a little crushed ice together except the 7-up and pour directly into a chilled double martini glass top slowly with 7up. Garnish with passion fruits seeds and orange zest.

2nd place: Passion Fruit Punch’

Prepared by: Niamh Hannon - DIT Culinary Entrepreneurship Studies, Cathal Brugha Street, Dublin.

Ingredients and method: 9cl Monin Passion fruit puree, 1cl Monin Mint syrup, 2cl fresh lime juice, 6-8 fresh raspberries, 8cl soda water. Blend all the ingredients with crushed ice except the soda, pour unstrained into a tall hurricane glass, top slowly with soda and garnish with passion fruit and mint leaf. Serve with long straws.

3rd place: Winter Warmth’

Prepared by: Oisin Kelly – Toners Bar, Baggot Street, Dublin.

Ingredients and method: 2cl Monin Blackberry syrup, 0.5cl Monin Wild Strawberry syrup, 0.75cl Monin Hazelnut syrup, 0.5cl fresh lime juice, 10cl hot water. Build all the ingredients into a warm heat resistant glass, stir together and garnish with an apple wedge studded with whole cloves and two small ginger biscuits.

The judges awards for best technical performance and special recognition went to Sarah Wong and David Reilly.


cocktails, competition, Monin syrups, bars, DIT, Cathal Brugha Street, Culinary Arts