Earlier this year, Benedictine held a cocktail competition in association with the UK Bartenders’ Guild Association. I could not have been more disappointed when a Londoner travelled up here and won the round.
So when Benedictine held a new competition, I was hoping that no interlopers would step on the train and we’d have a wave of northern contenders.
Though there were only 6 competitors, 5 of these were local bartenders more than ready to show their skills with the herbal liqueur. Given the true ingredients are a very well kept secret, this is a real challenge for a bartender’s palate and skill with flavour.
Steve from Bank in Newcastle kicked things off in style with the Grand Elixir Martini – Benedictine, pink grapefruit, peach bitters, monkey shoulder, salted lemon, pineapple foam garnished with saffron and served with raspberry and mango pearls. Beautifully presented with the recipe engraved on a cocktail shaker, this had real style.
Second up, was Joey from our host bar, Epernay. He used the history of Benedictine and Burnley Miners’ Club. The club is known as the largest consumer of Benedictine in the UK, after Lancashire based regiments acquired a taste for it in World War I.
Joey’s Miners Club shake contained Benedictine, Johnny Walker Black Label, half and half infused with saffron. He then used nitrous oxide to turn this into a rich milkshake consistency and added a dash of Angostura bitters. Garnished with a bowl of vanilla ice cream drizzled with Benedictine, this was just gorgeous.
The garnish won extra bonus points for keeping two of the judges arguing over who was going to eat it all. Mentioning no names (but if you ask me I might tell).
Next up was Clem, also from Epernay with the St Benedict.
Again choosing Benedictine and Johnny Walker Black Label, this then contained egg white, lemon, peychauds bitters, peach bitters with a ginger beer top served in a Pernod rinsed glass. To embellish the cocktail Clem had created Benedictine sugar by drying out some of the liqueur and garnished the drink with hard boiled sweets made with Benedictine.
The sugar and sweets were a fantastic touch and, for me personally, the lighter creaminess from the egg white was much more my cup of tea. The bitters kept the drink from being too sweet, whilst the Johnny Walker added warmth without dominating.
Taking a completely different twist on things was Ben from Room with Ben is Addicted.
Warming his glass over hot water, he used hot water with honey and Benedictine before adding Cocchi Americano, Old Fashioned bitters and then a little grapefruit and lemon rind. This was then stirred with a cinnamon stick.
Reminiscent of a hot toddy, I was enamoured. Warmth from the cinnamon, the herbals of the Benedictine and the soft citrus all went beautifully together and I wanted a balloon glass and a warm fire to go with it.
Onto our next to last contender, Amir from Room.
Amir created the Grand Belle Epoque – Lillet Rouge infused with dark chocolate tea, a twist of lemon, King’s Ginger Liqueur, Benedictine, Peychauds bitters and was garnished with fresh ginger and mint. It was served with dark chocolate ginger truffles.
Now we were talking. I love ginger and I really love King’s Ginger Liqueur – it’s like drinking a Jamaican Ginger cake, rich, sweet and spicy. This spice played very well with the Benedictine and the mint and fresh ginger kept it light.
Finally, Tom from Corridor with his Eternium Flip – Benedictine, egg yolk, caramelised coco lopez, bitters and Guinness stirred with a hot brand and garnished with allspice.
This was pure theatre. The theme of alchemy and using chemistry, this drink was lovely, rich and creamy, but not heavy. Heaven.
But, there can be only one winner. Or can there?
The judges were locked. It was a dead heat between Tom and Amir. The Brand Manager for Benedictine, Paul, suggested a shake off. Create one drink each, off the cuff, using Benedictine and whatever was behind the bar in Epernay.
Both bartenders retreated again behind the bar. Yet again, their drinks were very close runners, one slightly sweeter, one slightly spicier, similar in complexity, in ability.
Thankfully a decision was made. There were to be two winners and both would be heading to France to join the three other regional heat winners in a once in a life time paid trip including an educational visit to the Palais de Fécamp, the liqueur’s birthplace in Normandy, and a cocktail safari of Paris all of which kicks off this week.
Good luck boys. We’ve got our fingers crossed.