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The 1st Bols Irish Open Cocktail Competition took place on Tuesday 7th February at Vintra 2006 “The Irish Hospitality Industry’s Exhibition , this new initiative between SDL Exhibitions and Bols Liqueurs (Barry Fitzwilliam Maxxium Ireland) offered hospitality staff the opportunity to improve their skills in creative drinks mixing, in direct response to the growing demand for new cocktails and exciting new drinks to suit every season. Overall prizes were awarded for the best long drink cocktail, which were based on Bols liqueurs, points were awarded for the appearance, aroma, taste and the commercial appeal of the cocktail. This innovation marks a new departure in cocktail competition scoring systems and is a first worldwide, assessing the commercial appeal of a cocktail recipe recognises this vital component, which future successful cocktail recipes need to incorporate.

A further special prize was awarded to the most professional cocktail demonstration, points were awarded in this category for the competitors appearance, hygiene awareness, their technical cocktail procedure, garnish neatness, overall proficiency and the time limits allowed to prepare and present the cocktail. Special Bols Liqueurs Cocktail Certificates of participation were presented to all the competitors by Ms. Deirdre Clarke (Brand Manager, Barry Fitzwilliam Maxxium Ireland) and Ms. Deirdre Quinn (Vintra 2006, Exhibition Director).

Mr. John Mc Loughlin (SDL Competition Chairman) and Mr. James Murphy (D.I.T School of Culinary Arts & Food Technology, Cathal Brugha Street, Dublin) congratulated the winners and offered sincere thanks to Ms. Deirdre Clarke ((Brand Manager, Barry Fitzwilliam Maxxium Ireland) and Mr. Sean Lemass (SDL Exhibition Limited), The First Irish Open Cocktail Competition winners were as follows;

Winner ‘Irish Open Cocktail Champion’ Raspberry Berret Prepared by: Mr. Darren Geraghty (Clarence Hotel, Dublin) Recipe: 3.5cl Bols Raspberry Liqueur, 3.5cl Absolut Vodka, 10cl Apple Juice,, 1.5cl Monin Passion Fruit Syrup, 8 Fresh Raspberries, Method: Muddle the fresh fruits separately and add the contents together with the other ingredients and shake briskly. Pour over some crush and cubed ice into a 30cl Slim Jim glass. Garnish: Apple fan, cherry, mint sprig, raspberry.

2nd Place Irish Open Cocktail Competition Pink Bols Prepared by: Mr. Yuvan Tan (Cork Institute of Technology, Bishopstown, Cork) Recipe: 2.5 Absolut Vodka, 1.5cl Bols Creme de Cacao White, 2.5cl Bols Peach Liqueur, 2.0cl Grenadine Syrup, 9cl Britvic Pineapple Juice Method: Mix the ingredients together in a cocktail shaker (shake) with ice and pour over ice into a 30cl Slim Jim glass. Garnish: Mint, lime and cherry.

3rd Place Irish Open Cocktail Competition Coconut Swirl Prepared by: Mr. Andrew Valentine (Athlone Institute of Technology). Recipe: 3.5cl Bols Reds Orange Liqueur, 3.5cl Bols Coconut Liqueur, 15cl Passion Fruit Juice. Method: Shake all ingredients together with ice; pour into a 30cl Slim Jim glass. Garnish: Strawberry and orange peel.

1st Place Cocktail Technique Irish Open Cocktail Competition Crystal Clear Prepared by: Mr. Conor McCrohan (Howth Yacht Club, Dublin) Recipe: 3.5cl Bols Crème de Cacao, 3.5cl Bols Raspberry Liqueur, 10cl Raspberry flavoured spring water, 8cl 7-up, 1cl Fresh Orange Juice. Method: Mix the ingredients together in a cocktail shaker (shake) with ice and pour over ice into a 30cl Slim Jim glass. Garnish: Orange and strawberry wedge.


cocktails, competition, Bols liqueurs, Barry Fitzwilliam Ltd, bars, DIT, Cathal Brugha Street, Culinary Arts