3rd DIT Monin Cocktail Challenge

Creator

James Peter Murphy, Dublin Institute of TechnologyFollow

Preview

Creation Date

2015-11-19

Description

‘Daniel shakes up a storm to become cocktail champion’

The 3^rd DIT Monin Cocktail Challenge took place on Thursday November 19^th 2015, this initiative between the DIT Bar Management Studies and Monin attracted 60 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, Mr.Mike O’Connor (DIT Assistant 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 Darragh Egan (General Manager, The Front Door, Dame St,) and James Sheridan (School of Culinary Arts & Food Technology), Tom O’Donoghue (Monin Brand Ambassador) . The 3^rd DIT Monin cocktail challenge winners were as follows;

1^st place: Overall winner ‘MINT TEA MISCHIEF’

Prepared by: Daniel Tinsley – Fallons Gastro Pub, Nass Road, Killcullen. Ingredients and method: 1cl Monin pur cucre de canne, 1.5cl Monin Lemongrass, 12.4cl Twinings strawberry and raspberry herbal tea, 5-7 mint leaves. Shake all ingredients with ice and strain into an ice-filled jar glass, garnish with sprig of mint, strawberry and short straws.

2^nd place: ‘THE COFFEE CORNER’

Prepared by: Jack Connery – Leonards Corner Café Bar, South Circular Road, Dublin. Ingredients and method: 3.5cl Monin Hazelnut. 7.1cl Espresso Coffee, 2.5cl double cream. Shake all ingredients with ice (except cream), strain into 24cl stemmed glass, float the double cream on top. Garnish with mint leaf and a Ferraro Rocher chocolate.

3^rd place: ‘ THE GLEN COCO’

Prepared by: Glen Higgins – The Four Seasons Restaurant, Top Square, Portlaoise, Co. Laois. Ingredients and method: 2cl Monin Passion fruit, 2cl Monin Coconut, 6cl Chocolate milk, 3cl skimmed milk. Shake all ingredients with ice and strain into a chilled (coconut rimmed) double martini glass. Garnish with cookie straw.

Ms. Miyoung Yun, The Shakepeare Pub/Kimchi Restaurant, Parnell St, Dublin won the Best Technical performance award.

PHOTOGRAPH: (Left to Right) James Murphy (Competition Co-ordinator, Lecturer DIT), Richard Iveson (Monin Brand Manager - sponsors), winners Jack Connery, Daniel Tinsley, Glen Higgins and Mike O’Connor (Assistant Head of School Culinary Arts & Food Technology, DIT).