Skip to main content

Marie Brizard Cocktail Competition


It was a hectic day... on Monday 24th. And Ulric Nijs - sworn that he will never do a competition again. 

This is a pity, because except of a few hick ups it was a really good experience [at least from my side - I guess the participants are hating me know].


We held the competition in Rush bar - in my hotel - the Yas Viceroy Abu Dhabi. Truth has to be told - the recipes were everything but promising. But there were a few, which could convince [at least in one category]. Of roughly 20 drinks, there was one, which was really attractive [again, most competitors neglected the garnish- which is classically in a competition quite important]. There was another one, which really stood out and kinda impressed with a clear spirit driven character [funny thing was, that the drink had a hideous garnish - blue sugar rim and a sad maraschino cherry] - despite of its quite confused recipe of Scotch, Midori, amaretto, lemon juice [plus one more liqueur] it tasted like a Godfather [not even got wrong]. To be honest, I would directly do the simple Godfather recipe... but it was worth the effort.

Further two drinks impressed us with its presentation / appearance . One with a "floor" of lemon grass stalks, which was repeated on the glass - the other was feminine pink with some loose lemon grass wrapped around [this was actually the prettiest cocktail].

As I was in the blind tasting jury with Sasha, even at the end, I was not sure, which drink was done by whom - I am sure, that you can find out on the Dubai Bartender Club facebook group page.
[Ferdi and Russell were technical judges]

Overall - again - the drinks were not balanced and far too sweet. Except of one [out of 20] they were also not spirit driven, had a questionable character, were confusing.

For pictures, please head over to the opinionated-alchemist fan page.

After the main event, the best 5 had to do a classic drink. Sasha and me were finally relieved from our cave and sat directly in front of the contestants.

And? I guess they will wake up in the night, sweat-wet and will need to go a couple of years weekly to a psychologist. As I asked them for every single drink about the reason why they decided on the details and corrected them- off course, after they did the drink.

At least I believe, that everyone really learned a lot. But yeah - some will hate me for that.

Just get over to the Dubai bartender club group page to get the results and for further pictures.

Anyway- one good note - I tasted for the first time the Marie Brizard Royal Chocolate Liqueur. And it is really good. I achieved a very similar taste within 3 month of doctoring; infusing cocoa nibs in vodka, with cinnamon, vanilla and emulsifying real chocolate also into the infusion. Straining was messy and the yield was everything but great.

This product is very similar [maybe it has a bit less alcohol], without the pain! Well done Marie Brizard. Now we just have to find better recipes for those competitions...





Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course especially for the k

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h