In the singles, bartenders were challenged to come up with an innovative cocktail inspired by one of Caorunn's 5 Celtic botanicals (rowan berry, Coul Blush apple, bog myrtle, dandelion and heather). From all the entrants, 4 'wildcards' were asked to join 4 'invited' bartenders. The 8 were then asked to make a short video of themselves introducing and creating their drink, followed by a still photograph. The photos were then uploaded to Facebook to be voted on. Almost 600 votes later, the final proceeded to take place.
Each bartender made a superb effort with techniques and ingredients such as scented scrolls, Islay new make spirit, whey and infused teas/syrups.
For the team challenge, the 8 bartenders were split into East and West teams, based on the geography of their bars. A speed round and bad product challenge ensued, resulting in Team West being victorious.
After the team challenge, it was time for the singles awards. 3rd place went to independent consultant Milo Smith for his drink Druids Cure featuring Caorunn, Port, white grapefruit, heather honey, whey and a dandelion/raspberry syrup. 2nd place was awarded to Bobby Patience of highly-rated bar Dusk for Symphony No. 11, his take on the classic martini featuring bog myrtle-infused Noilly Prat served with a dandelion-scented scroll and a rowan berry-sweetened tincture.
Overall winner was 99's Mike McGinty with his drink Haugh's of Cromdale, heavily influenced by the red apple in Caorunn. The drink was created with Calvados, dessert wine, lemon juice, Pink Lady syrup, muddled red apple and of course Caorunn, all shaken together in a heather-smoked Boston shaker.
Judges were Ervin Trykowski (Caorunn Brand Ambassador), Adrian Gomes (10 Dollar Shake) and Chris Tonner (Executive Chef of La Stella / The Courtyard restaurants).
For photos of the event, please check out The Corpse & Cocktails Facebook page.
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