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Drinks, Sponsored, Events, Food

Vancouver hosts National Patrón Perfectionists Cocktail Competition for the first time

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Daily Hive Branded Content Nov 19, 2018 7:18 am 427

This week Vancouver shook up the drinks scene by hosting the National Patrón Perfectionists Cocktail Competition on Tuesday, November 6.

More than 120 mixologists across Canada put their skills to the test in local qualifiers over the last couple of months leading up to this competition.

Premium tequila distiller Patrón called upon bartenders to create cocktails that demonstrate its respect for craftsmanship and attention to detail.

Four talented mixologists made it to the national finals in Vancouver: Rod Redford (Dark Manor Inn, Vancouver), Makina Labrecque (Proof Cocktail Bar, Calgary), Tom Scully (F&B Walkerville, Windsor), and Anne- Marie Bunday-Larose (The Watch That Ends the Night, Halifax).

Each mixologist put their skills to the test, presenting their craft creation to the audience and panel of judges.

Rod Redford took home the People’s Choice Award and Makina Labrecque emerged as the winner of the 2018 National Patrón Perfectionists Cocktail Competition with her creation Cyanocitta.

In January, Labrecque will go on to compete against 19 other finalists (from 20 countries) in Mexico at the global finals.

Labrecque won the Patrón Perfectionists 2017 for Canada among many other regional and national finals for cocktail competitions.

Now you can easily make the Cyanocitta cocktail yourself at home!

Cyanocitta cocktail recipe

Ingredients:

  • 1.25 oz Patrón Silver
  • 0.5 oz Ransom Dry Vermouth
  • 1 oz Szechuan peppercorn and lime oleo saccharum
  • 0.25 oz Blue Curaçao
  • 6 Albertan spruce tips
  • 1 Pinch salt
  • Garnish with 2 Albertan spruce tips

Method:

  1. Combine all ingredients into a shaker tin.
  2. Muddle the Albertan Spruce Tips (or alternatively rosemary where Spruce Tips are not available).
  3. Add ice into a shaker tin and shake the cocktail for twenty seconds.
  4. Double strain the cocktail into a rocks glass over pebble ice (or crushed ice when pebble is not available).
  5. Garnish using bar tongs and serve.

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