More than 100 ingredients lined the bar for the IBC Final Exam
The BartenderOne IBC (International Bartending Certification) wrapped up last week at Empire Lounge in Toronto’s Yorkville district. After tasting more than 100 spirits, liqueurs, bitters, along with dozens of varieties of sweeteners, citrus, custom infused spirits and syrups, student mixologists were tasked with creating an original cocktail in each of 5 spirit categories. Cocktails were to incorporate elements of both traditional balanced cocktail theory along with optional elements of infusion, fatwashing, bruleeing, and molecular mixology techniques like spherification, foams, misting and more…
The results were impressive, drinks were well thought out for the most part and the mixologists showed that they weren’t afraid to experiment with non traditional mixology techniques, and drinks that would appeal to a guest who had a particular affinity for a cocktail that didnt follow the methodology used for a balanced beverage.
Here are the standouts in each category.
Chocolate Chai Chiller - by Mixologist Heidi Boyle
Chocolate Chai Chiller
2oz Chai Infused Russian Standard Vodka
1 tsp choc syrup
4oz Lactose Free Milk
Shake & strain
Garnish with a Belgian Choc Disk & Chai Foam
(Chai foam made from egg whites and Chai Vodka)
Lemon Basil Martini - by Mixologist Chris Flink
Lemon Basil Martini
4 leaves basil
2oz Grey Goose Vodka
1 oz lemon simple syrup
1 tsp cane sugar
1 oz soda water
Muddle sugar and basil in boston glass. Add all ingredients (except soda) to boston glass. Shake with ice. Add soda. Strain into a chilled cocktail glass. Garnish with lemon twist
2oz Grey Goose Vodka
Juice of one navel orange
4-5 Honeydew melon balls
4-5 Clementine wedges
3 dashes orange bitters
Muddle clementine wedges and melon balls in mixing glass until nice and juicy. Add freshly pressed orange juice, vodka and ice. Shake well. Strain over fresh ice in highball glass and top with bitters. Garnish with skewer of two clemintine wedges and one flambeed melon ball. Enjoy.
Garden Fresh - by Mixologist Alex Firanski
2oz Tanqueray Gin
One medium size Grapefruit
Small hand full of Cilantro
1 bar spoon of sugar
1oz Egg whites
3 dashes Grapefruit bitters
Dry shake egg whites and sugar. Place cilantro in mixing glace and cover with one slice of grapefruit. Muddle. Add freshly pressed grapefruit juice(about 3oz), gin, and ice. Shake vigorously. Strain over fresh ice in highball glass and top with bitters. Garnish with grapefruit slice and cilantro sprig. Enjoy.
The Gin Based Pom Collins served with Pom Gin Caviar - by Mixologist Heidi Boyle
All three judges scored the Pom Collins runner up cocktail of the evening. Amazing!
3oz Victoria Gin
4oz Hand squeezed lemonade
2oz Rubicon Pomegranate juice
splash of soda
on a spoon…
Pom Gin caviar
Pear-adise with Goldschlager Cinnamon Foam and Carmelized Pear Garnish - by Mixologist Alex Firanski
1.5oz Bacardi Rum
0.5oz Navan Vanilla Liqueur
2oz pear nectar
Brown butter and cinnamon roasted pears
3 dashes chocolate bitters
Place pear nectar, rum, Navan, bitters, and ice in a mixing glace. Shake well and strain into chilled cocktail glace. Fill the remainder of the glass with Goldshlager foam. Pass a knife along the top of the glace to remove any excess foam so that it is flush with the top of the glass. Skewer 3 roasted pears, dust them with brown sugar, then caramalize with torch. Garnish with pear skewer and edible gold flakes. Yum…
*Goldshlager foam – 1.5oz Goldshlager, 1.5oz egg whites, 2oz pear nectar, 3oz water. Charge with N02. (Makes 8oz batch, yeilds enough for a dozen drinks)
Tennessee Twist - by Mixologist Ceri Sadler
1oz Jack Daniel’s
3/4 Vanilla Vodka
1/2 Blue Curacao
2 Fresh Oranges
Garnish with orange zest
Served in high ball on ice
Real Canadian Sushi - By Mixologist Alex Firanski
All three judges scored the Real Canadian Sushi the highest of the evening. Truly Amazing!
Real Canadian Sushi
1.5oz Canadian Club Whisky
3 lemon slices
0.5oz ginger sirup
Roasted sesame seeds
Wasabi flavoured faux caviar
Role edge of cocktail glace in maple sirup and rim with sesame seeds. Leave glace to rest upside down to avoid any running of excess sirup. Muddle lemon and sirup in mixing glass. Add wiskey and ice. Shake well. Double stain into rimmed cocktail glass. Place a barspoon of wasabi caviar into the bottom of the glass. Serve with caviar on a wonton spoon. Seriously.
Pink Sombrero - By Mixologist Ceri Sadler
1oz Cazadores Tequila
1/2 A Fresh Lemon
1/2 Fresh Lime
Bar spoon of Sugar
Garnish with a lime
Strain into a chilled cocktail glass
Training Wheel with Tequila Caviar - by Mixologist Chris Flink
Chris took a molecular approach to the North American Tradition of the Tequila, salt, lime trifecta.
The Training Wheel
Cazadores Tequila Caviar
Salted Lime Wheel (rind removed from half)
Serve on upside down shotglass.
Prepare lime wheel (cut, remove half rind, salt lightly). add caviar.