UKBG Château du Breuil Cocktail Competition
The UK Bartenders' Guild hosted a cocktail competition for their members on Tuesday 1st March 2011. The brief was to design one long cocktail (120ml-150ml) and one short cocktail (70-90cl) including our agency brand, Château du Breuil Calvados.
The competition was a great success and Amathus' Managing Director, Harry Georgiou, was amoung the panel of judges to find the winner.
Below are the top 3 candidates in the competition, and winner Karin Engele will go on to represent the UKBG at the International Final of the Calvados Nouvelle Vogue Trophies in France.
Check out these great recipes for Château du Breuil Calvados.
50ml Château du Breuil Calvados
5 Blackberries
1 Thyme bunch
20ml Chambord
35ml Apple & blackberry fresh juice
Method: Muddle, shake, then double strain
Garnish: Ballon glass with a cocoa rim
50ml Château du Breuil Calvados
15ml Coeur de Breuil
5ml Creme de Menthe
15ml Cranberry juice
Method: Stir all of the ingredients
Garnish: Coupette glass with a maraschino cherry
5oml Château du Breuil Calvados
25ml Goji berry juice & paradise apple
25ml Apple & nettle sparkling soft drink
10ml Lemon juice
10ml Ginger & Lemongrass cordial
Method: Shake the ingredients and serve with ice
Garnish: Highball glass with a composition of fruits and vegetables (lemon grass, apple, ginger and goji berries)
Château du Breuil Calvados
20ml Cointreau
20ml Sweet vermouth Punt e mes
2 drops of Angostura bitters
Orange twist on top
Method: Stir in a mixing glass
Garnish: Martini glass with a composition of fruits and vegetables (mandarin, apple, grapes)
50ml Château du Breuil Calvados
20ml Fresh lemon juice
70ml Cranberry juice
3 spoons of lavender sugar
2 sprigs of rosemary
Method: Shake and double strain
Garnish: Old fashioned glass with rosemary and apple
Château du Breuil Calvados
20ml Visciolata wine
10ml Creme de cacao white
10ml egg white
5 drops of lavender bitters
Method: Shake and double strain
Garnish: Stemmed cocktail glass with truffle chocolate and sour cherries
