The 1st Black Dogg OPEN Cocktail Competition took place recently at the Living Room Bar, Cathal Brugha Street, Dublin 1. This initiative between the DIT Bar Management Studies and Dalcassian Wines & Spirits Ltd attracted up to 50 mixologists. Prizes were awarded for the top three cocktails based on Black Dogg Spiced Rum, points were awarded for the appearance, aroma, taste and the commercial appeal of the cocktails. Special certificates were presented to all the finalists by Mr. Conor McCrohan (Marketing Executive Dalcassian Wines & Spirits Ltd). 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 of their commitment to providing on-going challenging and innovative bar management and cocktail making programmes. The tasting panel of judges David McCarron (Café H, IFSC), Paul Williams (Number 27 Bar, Dawson Street), Darren Gerathy (Indie Dhaba, Anne’s Lane Dublin 2) and Lisa Doyle (Brand Manager Black Dogg Spiced Rum) who all expressed their delight at the huge interest, creative approaches and professional demonstrations of all the participants of the 1st Black Dogg Spiced Rum Cocktail Competition. The winners were as follows;
Overall Winner: ‘ Scurvy Fizz’
Prepared by: Sean Kershaw – Four Seasons Hotel, Ballsbridge, Dublin & BSc (Hons) Degree Student - DIT, Bar Management Studies Progamme.
Recipe: 4cl Black Dogg Spiced Rum, 2cl BV - Kiwi Liqueur, 1.5cl One drink - Mango Puree, 1cl Lime juice, 1.5cl Vanilla pod infused syrup. Soda water (to top up ).
Method: Shake all the ingredients above with ice (except the soda) and pour into a glass jar, top with soda water, add crushed ice. Garnish: Short straws, mango slice and edible flowers (in season).
2nd Place ‘The Doggfather’
Prepared by: Lorna St Ledger – Captain Americas Cookhouse and Bar, Blanchardstown, Dublin 18.
Recipe: 3.5cl Black Dogg Spiced Rum, 2.5 BV – Melon liqueur, 1.5cl One Drink - Coconut puree mix, Fresh mint.
Method: Shake all ingredients with ice and strain into a glass jar, add some cubed ice. Garnish: mint leaves, cucumber wheel and short straws.
3rd Place ‘Tropic Thunder’
Prepared by: Andrew Kennedy, Play Night Club, D’Olier Street, Dublin
Recipe: 5cl Black Dogg Spiced rum, 0.5cl Fresh Passion fruit, 5-6 small wedges of fresh mango, 2cl lime juice, 2 barspoons vanilla sugar. Method: Muddle all the above ingredients and shake with ice, pour into an ice filled jar glass. Garnish: Fresh passion fruit husk, mango.
Best Garnish Award: Dylan Grouse – Red Cow Inn,Dublin.
Most Unusual & Original Cocktail award: Brogan B. Jones - DIT, Bar Management Studies.
Best Flairtending Demonstration award: Andrew Kennedy, Play Night Club,Dublin.
cocktails, competition, Dalcassian Spirits & Wines, Black Dogg Rum, bars, DIT, Cathal Brugha Street, Culinary Arts