Shaking things up with Giffard

ByThe Cocktail Lovers

SHARE

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp

Promotion

This year’s Giffard West Cup sure put the 22 finalists through their paces. Taking in bartending talent from all over the world including Singapore, Vancover, USA, UK, France and Scandinavia each of the contestants had to show off their skills in two separate challenges to demonstrate their creative and improvisational skills.

In the Concours de Création round they were asked to produce an original ‘short’ cocktail using one spirit base and at least a 10ml measure of one Premium Giffard Liqueur. Matteo Saba of Tek Bar in Arezzo, Italy, created a Positano  (Abricot du Roussillon Giffard Premium Liqueur, Wild Turkey Bourbon, fresh lime juice, Curaçao Triple Sec and Rosemary infusion), while Anu Apte of Rob Roy in Seattle devised a Mumbai Sour (Fleur de Sureau savage Giffard Premium Liqueur, Ginger of the Indies Giffard Premium Liqueur, City of London gin, fresh lemon juice, egg white and saffron strands).

Paul Willams of Callooh Callay and Happiness Forgets in London raised a smile with his I’ll Split Your Banana (Vanille de Madagascar Giffard Premium Liqueur, Banane du Brésil Giffard Premium Liqueur, rum, chocolate sauce, Giffard Can sugar syrup, fresh egg and vanilla bitters), and Katerina  Kluchovà from the Czech Republic embraced the French heritage of the brand with an Éte Parisien (Abricot du Roussillon Giffard Premium Liqueur, Clément white run, Giffard Macademia Nut Syrup, fresh lime juice, fresh mandarin juice and dried egg.)

The second round was a little more demanding. Each competitor had to come up with a short drink taking their pick from five ingredients from  a mysterious black box, as well as a minimum of 5 ml Menthe Pastille, 10 ml of one Bigallet Liqueur and a choice between China China, Genepi Grand tetras or Thyme liqueur. And they only had half an hour to come up with the goods.

Damien Monestier of Univers Speakeasy in Nantes, France was the overall winner. See the edited highlights of the competition and his winning recipes below:

Creation challenge

LA PASSION MALGACHE

2 cl Vanille de Madagascar
Giffard Premium Liqueur
2.5 cl Clément VSOP rum
1 cl fresh lime juice
0.5 cl Giffard Coconut Syrup
3 cl Caraïbos exotic fruit juice
1/2 passion fruit

Garnish: passion, pineapple, strawberry, vanilla, mint

Improvisation challenge

RASPBERRY CHINA

Raspberry China
0.5 cl Menthe Pastille
0.5 cl lime juice
2 cl Bigallet China China
1 cl Giffard raspberry syrup
3 cl Caraibos strawberry syrup

Garnish : ginger and raspberry

 


The Cocktail Lovers

The Cocktail Lovers

The Cocktail Lovers are Mr G and Ms S, a man and a woman who share a passion for cocktails. (We also happen to be married, so we’re cocktail lovers in more ways than one…)

SIGN UP FOR OUR NEWSLETTER

Be the first to hear the latest news, get sneaky peeks inside upcoming issues of The Cocktail Lovers magazine, receive special offers and lots more. (And we promise we won’t share your details with anyone else).

To get the latest copy of our gorgeous print magazine just click on the cover!

Leave a Reply

Your email address will not be published. Required fields are marked *

THE MAGAZINE

The Cocktail Lovers magazine is packed with features, fashion, food, travel, interviews, news, recipes – all written from a cocktail lover’s perspective. Published four times a year, take your pick from the luxurious print edition or get your fix in the page-turning digital format – either way, it couldn’t be easier to start a subscription or order back issues. And why keep all the cocktail goodness to yourself? Share the love by setting up a gift subscription. We ship pretty much everywhere in the world, so we’ve got you covered. Start your subscription today!

The_Cocktail_Lovers_Magazine_Issue_35_Cover
The_Cocktail_Lovers_Magazine_Issue_35_Cover

JOIN us!

Join us at The Cocktail Lovers and be the first to hear the latest news, get our new magazine and receive specials offers. (And we don’t share your details with anyone else.)