Winning Cocktails from Champion Mixologists

Two Vancouver mixologists will be representing Canada at the upcoming Giffard International Cocktail Challenge in France.

Jacob Sweetapple of the Fairmont Pacific Rim and Justin Taylor of the Four Seasons YEW Restaurant + Bar won the 2011 Canadian Giffard Iron Bar competition and will be flown to France to compete in Giffard's international mixology battle royale.

Each mixologist (there were 39 in total) had to prepare and present an original cocktail that included Giffard's new Violette Liqeur.

Here are the recipes for the winning drinks.

Jacob Sweetapple

Eau de Vie

5 ml - Giffard Violette

20 ml - Beefeater Winter Edition

15 ml - Domaine de Canton

15 ml - Cremant de Loire Grand Cuvee

10 ml - House made Orange peel bitter syrup

5 ml - Fresh Lime Juice

The word "Aperitif" is the inspiration behind this cocktail. I want to combine the flavours of white orchid fruits, almonds and honey from the Cremant with the floral notes of the Violette. A delicate balance of fresh citrus Spice from the gin and a house made bitter orange peel will also be added. A final step using the Perlini shaker will allow all of the ingredients to each an even carbonation level.

Justin Taylor

A close 2nd place cocktail

The Elizabeth Taylor Cocktail

1.5 oz -Chivas Regal (infused with Lemon oil and Peychauds bitters)

.25 oz - Giffard Creme de Violette

.5 oz - Cynar

.75 oz - Aperol

Chill a stemmed cocktail glass with ice and water, after chilling rinse the glass with a spray of La Fees Absinthe. Stir the ingredients with ice and pour in to the rinsed glass. Top the drink with Louis de Grenelle Crement, about 1 oz, and garnish with a white violette.