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The 1st DIT Monin Cocktail Challenge took place on Thursday November 21th 2013, this initiative between the DIT Bar Management Studies and Monin attracted 70 mixologists. Prizes were awarded for best alcohol cocktail, best non-alcohol cocktail and technical performance cocktails were based on Monin premium syrups, 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 Ambassador) and to expert judges David McCarron BSc and Daniel Mulligan (No. 37 Dawson St), Catherine Griffith (Irish Guild of Sommeliers) and Tom O’Brien (Chairman Licensed Vintners Association).

Cocktail Challenge winners were as follows;

Winner: Best Alcohol Cocktail & Overall WinnerA Baileys Blast”

Prepared by: Christienne Sommerville - DIT BSc (Hons) Culinary Entrepreneurship

Recipe: 3.5cl Bailey’s Irish Cream, 3.5cl Tia Maria, 3cl. Monin Strawberry. 3.5cl (pouring) fresh cream, 1.5cl whipped fresh cream. Method: Blend all ingredients with crushed ice and pour into a chilled double martini glass. Garnish: fresh strawberry.

Winner: Best Non-Alcohol Cocktail Peppered Berry’

Prepared by: Ryan Daly - DIT BSc (Hons) Bar Studies (Management & Entrepreneurship)

Recipe: 3.5cl Strawberry juice, Non-alcoholic sparkling, 1.5cl Monin Strawberry, 1.5cl Monin Mandarin. Method: Build all ingredients into a chilled Champagne flute glass. Garnish: Strawberry, pineapple leaf and fresh black pepper.

Winner: Best Technique CocktailBotanical Garden”

Prepared by: James Halligan - DIT BSc (Hons) Bar Studies (Management & Entrepreneurship)

Recipe: 5cl Hendrick’s Gin, 0.5cl Blue Curcao liqueur, 1.5cl Monin Litchi, 1.5cl Monin Lavander, 5 chunks fresh cucumber. Method: muddle the cucumber, add all ingredients and shake with ice, strain into old fashioned glass with ice. Garnish: hollowed cucumber with a rose petal and lavender float


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


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