Vancouver hosts National Patr贸n Perfectionists Cocktail Competition for the first time

Nov 7 2018, 9:41 pm

This week Vancouver shook up the drinks scene by hosting the聽National Patr贸n Perfectionists Cocktail Competition聽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 Patr贸n called upon bartenders to create cocktails that demonstrate its respect for craftsmanship and attention to detail.

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

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

Rod Redford took home the People鈥檚 Choice Award and Makina Labrecque emerged as the winner of the 2018聽National Patr贸n 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 Patr贸n 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 Patr贸n Silver
  • 0.5 oz Ransom Dry Vermouth
  • 1 oz Szechuan peppercorn and lime oleo saccharum
  • 0.25 oz Blue Cura莽ao
  • 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.