The first ever DIT Monin Cocktail Challenge took place this week attracting 70 mixologists between DIT Bar Management Studies students and Monin.
Prizes were awarded for best alcohol cocktail, best non-alcoholic cocktail and technical performance cocktails, which were each based on Monin premium syrups.
Monin are the leading brand in premium syrups and sauces for beverages. It is used in many of the Ireland's premier bars and restaurants to add sophistication and variety to a wide array of drinks.
Points were awarded for the appearance, aroma, taste and the commercial appeal of the cocktails.
Mr. James Murphy (Competition Co-ordinator, DIT Lecturer, Bar Management Studies, College of Arts & Tourism) congratulated the winners as well as competitors, sponsors and supporters of the DIT Bar Management Studies programme.
Dr. Frank Cullen (DIT Head of School Culinary Arts & Food Technology) offered sincere thanks to both Mr. Richard Iveson (Monin Ireland Brand Ambassador) and to expert judges David McCarron BSc and Daniel Mulligan (No. 37 Dawson St), Catherine Griffith (Irish Guild of Sommeliers) and Tom O’Brien (Chairman Licensed Vintners Association).
Winners
Best Alcohol Cocktail & Overall Winner; “A Baileys Blast”Prepared by: Christienne Sommerville - DIT BSc (Hons) Culinary Entrepreneurship
Recipe: 3.5cl Bailey’s Irish Cream, 3.5cl Tia Maria, 3cl. Monin Strawberry. 3.5cl (pouring) fresh cream, 1.5cl whipped fresh cream. Method: Blend all ingredients with crushed ice and pour into a chilled double martini glass. Garnish: fresh strawberry.
Best Non-Alcohol Cocktail; “Peppered Berry’Prepared by: Ryan Daly - DIT BSc (Hons) Bar Studies (Management & Entrepreneurship)
Recipe: 3.5cl Strawberry juice, Non-alcoholic sparkling, 1.5cl Monin Strawberry, 1.5cl Monin Mandarin. Method: Build all ingredients into a chilled Champagne flute glass. Garnish: Strawberry, pineapple leaf and fresh black pepper.
Best Technique Cocktail; “Botanical Garden” Prepared by: James Halligan - DIT BSc (Hons) Bar Studies (Management & Entrepreneurship)
Recipe: 5cl Hendrick’s Gin, 0.5cl Blue Curcao liqueur, 1.5cl Monin Litchi, 1.5cl Monin Lavander, 5 chunks fresh cucumber. Method: muddle the cucumber, add all ingredients and shake with ice, strain into old fashioned glass with ice. Garnish: hollowed cucumber with a rose petal and lavender float.
