2016 1st DIT - Nespresso OPEN Cocktail Competition

Creator

James Peter Murphy, Dublin Institute of TechnologyFollow

Preview

Creation Date

2016-02-15

Description

‘Nespresso crowns it’s first Coffee Cocktail Champion’

Ciaran Murphy of No. 37 Dawson Street, Dublin was crowned cocktail champion at the recent ‘1^st Nespresso OPEN Cocktail Competition’ which took place recently at Café en Seine, Dawson Street, Dublin. This initiative developed by Nespresso and DIT Bar Management Studies attracted a large entry. Nespresso coffee machines were awarded to the top three finalists with the overall winner receiving a special trip to the K Club, special certificates were also presented to all the entrants by Mr. Robert Boland (Account Manager, Nespresso Ireland). Mr.James Murphy (Competition Co-ordinator & DIT Lecturer, Bar Management Studies, College of Arts & Tourism) congratulated the winners and all entrants reminding competitors, sponsors and supporters of the DIT Bar Management Studies of their commitment to providing on-going challenging and innovative bar management and cocktail making programmes.

The tasting panel of judges Ian Alvey (BodyTonic Pub Group Ltd), Daniel McCormack (General Manager, Merrion Inn), Gordon Thompson (Sales Manager Nespresso Ireland), Louise O’Brien (Marketing Executive Nespresso Ireland) and Robert Boland (Account Manager Nespresso Ireland) all expressed their delight at the huge interest, creative approaches and professional demonstrations of all the entrants of the 1^st Nespresso OPEN Cocktail Competition. The winners were as follows;

Overall Winner: ‘ Eggsuberent Alexander’

Prepared by: Ciaran Murphy, No. 37 Dawson Street, Dublin. Ingredients: 5cl Nespresso Coffee, 5cl Guinness Stout, 3.5c l Martell Cognac, 2cl Monin White Chocolate liqueur, 2cl Monin Blackberry Syrup. Method: Shake all the ingredients above with ice, strain and serve with straws inside a small chocolate Easter Egg on a small steel ice filled bucket.

2^nd Place ‘The Wake Up Call’

Prepared by: Tom O’Hora, Octagon Bar, The Clarence Hotel, Temple Bar, Dublin (DIT Student). Ingredients: 4.5cl Nespresso Coffee, 1cl Monin Morelo Cherry Syrup, 1cl Monin White Chocolate liqueur, 3.5cl Baileys Liqueur, 1.5cl cream. Method: Shake all the ingredients above with ice and strain into a chilled double martini glass, garnish with chocolate straws and chocolate sprinkles.

3^rd Place ‘Nepperatife’

Prepared by: Dylan Slattery, Angelina’s, Baggot Street, Dublin (DIT Student). Ingredients: 4.5cl Nespresso Coffee, 1.5cl Monin Tonka Bean, 2cl Monin Vanilla Liqueur, 2cl Angostura bitters, pinch sea salt. Method: Shake all the ingredients with ice and strain into a small wine glass, garnish with a dash of Angostura.

GROUP PHOTOGRAPH (Left to Right: Tom O’Hora, Octagon Bar, Clarence Hotel, Dublin; Dylan Slattery, Angelina’s, Baggot St, Dublin; Ciaran Murphy, No 37 Bar, Dawson St, Dublin; Alan Cavanagh, Luna, Drury St, Dublin).