2015 Mixer Easter Cocktail Challange: Dylan Slattery of The Church Café Bar & Restaurant, Dublin was crowned cocktail champion at the recent ‘Mixer Easter Cocktail Competition’ which took place recently at the Parnell Heritage Pub & Grill, Parnell Street, Dublin 1. This initiative between the DIT Bar Management Studies and Dalcassian Wines & Spirits Ltd attracted a large entry. Prizes were awarded for the top three cocktails and points were awarded for the appearance, aroma, taste and the commercial appeal of the cocktails. Special certificates were presented to all the finalists and additional prizes were awarded for the best bartending show on the evening 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 Conor Myers (No. 37 Bar, Dawson Street), Will Lynch (Xico Bar, Baggot St, Dublin) and Keith Malone (Bad Bobs, Temple Bar, Dublin) all expressed their delight at the huge interest, creative approaches and professional demonstrations of all the participants of the Mixer OPEN Cocktail Competition. The winners were as follows;
Overall Winner: ‘ Mighty Wizard’ Prepared by: Dylan Slattery, The Church Café Bar & Restaurant, Dublin. Recipe: 2cl Rusty Dogg Blanco Rum, 2cl BV Land Cranberry liqueur, 1cl BV Land Banana liqueur, 1cl Mixer Lychee puree, 2cl lime juice, 8cl tonic water. Method: Shake all the ingredients above (except the tonic) with ice and strain into a large bowl shaped wine glass with crushed ice, top with tonic water. Garnish: Fresh rosemary and cranberry.
2nd Place ‘Juan Drink’ Prepared by: Cian Wrynne, Lough Rynn Castle Hotel, Co. Leitrim. Recipe: 4cl. Iganoff Vodka, 7cl Apple juice, 2.5cl lime juice, 2.5cl Mixer Elderflower syrup. Shake all the ingredients with ice and strain into a chilled double martini glass. Garnish: Lime twist and apple peel.
3rd Place ‘Cupid’s Kiss’ Prepared by: Alexander McLaughlin Callan, Copan Bar, Rathmines, Dublin. Recipe: 2cl BV Land Peach liqueur, 2cl Black Dogg Blanco rum, 1.5cl Mixer Elderflower syrup, 1.5cl Mixer Strawberry puree, 8cl Soda water. Shake all ingredients (except the soda) with ice and strain into a small glass bottle. Top with soda and stir. Garnish with straws and serve on a side plate with bed of rose petals.
Best Technical Bar Show award: Ciaran Phelan, Phelan’s Licensed Grocers, Rathdrum, Co. Wicklow.