Give 15 bartenders a mixed case of beer each and what do you get? Some amazing creativity. As a judge in Canada’s first beer cocktail competition, sponsored by Whistler Brewing Company and hosted at The Refinery, I was privileged to be able to sample each entry—a challenge not only to decide the best one but also to maintain sober judgement.
The cocktails ran the gamut from the simplicity of a modified Black Russian to more complex formulations where ale, for example, was made into gelatinous pearls. Many built upon the affinity of citrus with wheat ale, employing Whistler Weissbier as their cocktail base. In the end, Shaun Layton of George Ultra Lounge won with his version of a Ramos Gin Fizz which he called the Apres Fizz. Here are some highlights from the event…
^ Solomon Siegel of Solomon’s in Victoria landed the unenviable task of going first. His Lavendar Haze began by adding hop smoke to the shaker glass.
^ A crowd of bartenders and their supporters watch intently as each entrant prepares the equivalent of two cocktails to serve to the five judges.
^ From The Refinery, Kris Jensen’s Taco Bell: chili-infused reposado tequila, lime juice, charred oak syrup, egg white, Whistler Black Tusk Ale, and chipotle powder-dark chocolate garnish.
^ Sarah from Diva at The Met makes her Mile High, served with a raspberry powder-raw sugar-pink peppercorn rim.
^ Bubble Beer from R.TL’s Kyle Lane: Tanqueray gin, green tea syrup, lemon juice, Fee Brothers Orange Bitters, Whistler Weissbier, Whistler Black Tusk Ale pearls.
^ CinCin’s Colin Turner muddles peeled oranges for his Whistler beer cocktail, The Hybrid, which was topped with beer foam discharged from a whipping cream canister.
^ A selection of hors d’oeuvres from The Refinery’s Executive Chef, Michael Carter, served to the judges in mid-competition.
^ Damon Hanly from Pivo makes fresh-squeezed orange juice. Hanly surprised everyone when, running out of time, he tossed two shakers into the audience without warning, which were promptly caught, shaken, and returned in the allotted time.
^ From Danielle Tatarin of DB Bistro, the Mountain Julep: cherry-infused Maker’s Mark bourbon, Moroccan mint syrup, Maraschino cherry jus, Whistler Honey Lager.
^ Josh Pape (The Diamond) strains his Two Beers, One Cup into five glasses.
^ Whistler Brewing Company President, Bruce Dean, announces the winner of the Whistler Brewing Cocktail Challenge.
^ And the winner is… Shaun Layton celebrates his victory with a Whistler Export Lager. And here’s the recipe for his winning Whistler beer cocktail:
Apres Fizz
by Shaun Layton, George Ultra Lounge
60 ml Rogue Dead Guy Whiskey
15 ml lemon juice
15 ml lime juice
40 ml Whistler Black Tusk Ale syrup
1 dash orange flower water
1 dash Angostura Orange Bitters
2 dashes Jerry Thomas Bitters
60 ml cream
1 egg white
60 ml Whistler Honey Lager
10 ml Amer Picon
Add all ingredients to a cocktail shaker except Honey Lager and Amer Picon. Shake for a couple minutes, like a Ramos Gin Fizz. Strain into a pilsner glass and top with Whistler Honey Lager. Drizzle Amer Picon over top.
Vancouver’s next cocktail challenge is the 1st annual Victoria Gin Cocktail Competition, starting at 2:00pm this Wednesday, September 2, at Boneta.
~ RG
{ 2 comments… read them below or add one }
delightful!
That’s not shocking… : )