Beldi Cocktail

After beating out thousands of contestants and seven other finalists from around the globe, Vancouver resident and West Restaurant bar manager David Wolowidnyk was been named the winner of the first ever Bombay Sapphire World’s Most Imaginative Bartender competition in May 2012.

The competition took Wolowidnyk and his fellow finalists from Global Travel Retail, Japan, Singapore, South Africa, Spain, the United Kingdom and the United States on a four-day experience, visiting the Moroccan home of one of the Bombay Sapphire botanicals – coriander – and exploring the world of the historic gin.

The competition itself took place on the last evening of the trip at one of the most beautiful villas in the world, Dar Sabra in Marrakech, Morocco. Each bartender was tasked with creating their most imaginative cocktail – combining their individual influences with the cultural experiences they had encountered throughout the trip.

Beldi Cocktail

Ingredients

45ml Bombay Sapphire, infused with Moroccan Saffron and Ginseng

20ml Martini Bianco, cold steeped with 1 tsp Moroccan Mint Tea and 6-8 fresh mint leaves

15ml Cinnamon/Cassia Syrup

2 dashes Lem-Marrakech Bitters (exclusively produced beforehand by "Kale & Nori")

Lemon zest, with the star from the Moroccan flag cut into it

Misting

Toasted Moroccan coriander tincture

Method

Combine Bombay Sapphire, Martini Bianco, cinnamon/cassia syrup and bitters. Stir with ice in a mixing glass. Mist the Toasted coriander tincture into the chilled glass. Strain into a chilled glass, garnish with a lemon zest and mist tincture again over the surface.