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Final Stop: Montreal. City’s Top Mixologists Compete at Tomorrow’s Grey Goose Pour Masters Competition

Some of Canada’s most talented mixologists have come together for the 2013 Grey Goose Pour Masters competition. After exciting competitions in Calgary, Vancouver and Toronto, a stop in Montreal seems like the perfect way to end it

Some of Canada’s most talented mixologists have come together for the 2013 Grey Goose Pour Masters competition. After exciting competitions in Calgary, Vancouver and Toronto, a stop in Montreal seems like the perfect way to end it! Montreal’s top bartenders from the most popular young professional (YP) establishments around the city will be on hand to showcase their talent in the art of the cocktail. The competition takes place tomorrow at the chic Sinclair Restaurant in Old Montreal, where Notable.ca’s Montreal Editor, Karolina Jez, along with Grey Goose Global Ambassador Ludo Miazga and world-renowned celebrity mixologist Marian Beke from Nightjar in London, will decide on the best cocktail made with Grey Goose Cherry Noir. To get you better acquainted with the competitors, here’s what some of the Grey Goose Pour Masters had to say on everything from the creative inspiration behind their cocktails to what makes a good cocktail. They were also kid enough to share their cocktail recipe for those of us that want to get creative in our own kitchen. Stay tuned for the results and updates tomorrow by following our Twitter account! 

Pour Master: Andrew Whibley
Establishment: Mile Public House
Cocktail: N/A

Ingredients: 1.5 oz Grey Goose Cherry Noir, 0.5 oz green chatreuse, 0.75 oz homemade birch bark and pasilla chili syrup, 0.75 oz french lime juice, 0.5 oz fresh cherry juice

Methodology: Place all ingredients in a shaker with ice, shake, double strain over crushed ice. Garnish: One miniature Madonna Lily, one Birch syrup lace birds nest, one cherry, one strip of birch bark.

What is the best thing about your job? I left the industry a few years ago to work for an oil company. Being away from it made me realize how much I enjoy bartending. I enjoy the freedom I have, as well as being able to socialize with a variety of individuals. But the best thing about my job is when I’m able to give clients a truly unique experience at my bar.

Where does your creative juice come from? Every drink I make comes from an initial flavour or idea. Once I have that inspiration, I just build it from there and there’s a lot of trial and error. Most of my drinks include fresh, local products, so often my inspiration will come from a trip to the market. For my Grey Goose Pour Masters cocktail, I had an initial idea of a flavour I needed and was inspired to use birch because of its historical significance in Quebec.

What makes a good cocktail? Balance, technique and knowing what your client wants.

What is the first ingredient that comes to mind when you hear Cherry Noir vodka cocktail and why? Grey Goose Cherry Noir vodka has a light, almost sweet flavour. My initial idea was to find an ingredient that would help round out that flavour and work with it, so I chose birch. The woodiness works perfectly with the cherry flavour, creating a well-rounded and balanced cocktail.

What are you most looking forward to about being part of the 2013 Grey Goose Pour Masters Competition? I want to learn as much as I can. Being able to listen and talk with Ludo Miazga and Marian Beke is a privilege and I plan to absorb as much information that I can.

Pour Master: Anthony Filiatrault
Establishment: Belle et la Boeuf
Twitter: @bartender_tony
Cocktail: Blue Cherry

Ingredients: 1.5 oz Grey Goose Cherry Noir, 1.25 oz thyme syrup (simple syrup infused with thyme), 1oz blueberry syrup (fresh blueberries crushed with sugar), ½ oz lemon juice. 

Methodology: Shake all ingredients together, pour into a glass with Kold-Draft ice. Top with champagne (France), top with maple syrup mousse (local “sirop au siphon”). Garnish: black cherry, blueberries and thyme branch. 

What is the best thing about your job? Being able to work in an industry that is my passion is the key. The ‘’psychologist’’ part of my job, where I hear so many people tell me how unhappy they are doing what they do, makes me realize how lucky I am to have found the path that is perfect for me. Socializing and meeting new people is also something that I love and that there is plenty of! 

Where does your creative juice come from? My molecular sommelier background has a very big influence on my creativity. Yet, the most important part of creativity is following your gut and instincts.

What makes a good cocktail? Good quality ingredients! Any good cocktail has to start with a good base product and good accompanying ingredients. After that, it’s a question of knowing how to put them together. Balance is key! You have to know when it’s enough. 

What is the first ingredient that comes to mind when you hear Cherry Noir vodka cocktail and why? The first thing that comes to my mind is herbs. I’m a big fan of ‘’fine herbs.’’ When it came to creating a cocktail with black cherry vodka, I quickly thought of a ‘’fine herb’’ assembly to bring out a different, less fruity side of the vodka, enabling the drink to have more balance. 

What are you most looking forward to about being part of the 2013 Grey Goose Pour Masters Competition? This being my first Grey Goose competition, I want to make an impression and surprise people with a different style of cocktail with this well-structured product. I want to show my competitors why I was invited and prove to them that I’m the guy to look out for!

Pour Master: Etienne Morier
Establishment: Buonanotte
Cocktail: N/A

Ingredients: 1 oz Grey Goose Cherry Noir, 1 oz Grey Goose Original, 2 oz Moet et Chandon Champagne, Homemade Rhubard syrup (1/2 L water, 5 stalks rhubarb and ¾ cups of sugar), strawberries. 

Methodology: Crush the strawberries with homemade rhubarb syrup, Grey Goose Cherry Noir, and Grey Goose. Shake the mixture well and pour it into a highball glass filed with ice and pieces of strawberries. Top it off with approximately 2 ounces of champagne. Garnish with a stalk of rhubarb dipped in sugar.

What is the best thing about your job? What I like best about my job is seeing a happy patron. Whether it’s their first or hundredth visit, there is nothing better than seeing a satisfied patron.

Where does your creative juice come from? My creativity is a result of my curiosity. I’m an observer and very curious. I love creating new flavours and combinations with my discoveries. My creativity has often lead me to surprising and original discoveries.

What makes a good cocktail? Exactness (exactitude), meticulousness and passion make a good cocktail. When one makes a cocktail, the exact quantity of each ingredient is key. Meticulousness comes into play in terms of respecting each step of composing the cocktail. Finally, a touch of passion is indispensable! 

What is the first ingredient that comes to mind when you hear Cherry Noir vodka cocktail and why? Rhubarb. The acidity of the rhubarb blends perfectly with the flavour of the Cherry Noir vodka. This plant, which is harvested in spring, brings a lovely freshness that is the perfect finishing touch for the flavour of the Cherry Noir vodka.

What are you most looking forward to about being part of the 2013 Grey Goose Pour Masters Competition? I want to bring something that is both exceptional and original to the table. Creative and inventive, I’m always looking to surprise people. I hope to bring something new to this competition. 

Pour Master: Fabien Maillard
Establishment: Lab, Comptoir a Cocktails
Cocktail: Baker Cherry 

Ingredients: 2 oz GG CN, 1 oz Sortilege (local), 1/2 oz Lillet Rouge (French), 1/2 Maraschino Liqueur, 3 dashes bitter aztec chocolate. Garnish with cranberries in blueberry syrup and GG CN. 

Methodology: Stirred.
Pour Master: Gabrielle Panaccio
Establishment: Lab, Comptoir A Cocktails
Cocktail: Bottle

Ingredients: 1.5 oz GG CN, 1 oz dry Dolin vermouth Dolin sec (French ingredient), 0.5 oz smoked applewood maple syrup (local ingredient, 1 oz Lapsang Suchuong tea, 1 dash bitter tonic.

Pour Master: Lawrence Picard
Establishment: Santos
Twitter: @nectarmixologie
Cocktail: Woman

Ingredients: 1.5 oz GG CN, 1/2 oz Michel Jodoin Ice Cider, 1/2 oz fresh lime juice, 1/4 oz Orgeat syrup (French), 10 pc Quebec blueberries (Quebec) 

Methodology: Muddle blueberries with Orgeat syrup. Add all other ingredients except bitters. Shake all ingredients and double strain into ice-filled old fashioned glass. Garnish with a crown of fresh provincial herbs and peychaud

Pour Master: Manuel Vides
Establishment: Mile Public House
Cocktail: Flirty Tea 

Ingredients: 1 oz GG CN, 0.5 oz St. Germain, 0.5 oz tea blueberry-infused tea syrup, 1 oz Meyer lemon, Perrier. Garnish: crystalized blueberries (from syrup), Meyer lemon zest and an organic flower 

Methodology: Blueberry-infused tea syrup. First and foremost, infuse 2 cups of Eska water with David’s Tea Glow (light, floral with Rooibos, rose petals and jasmine). Follow the instructions on the tea box. Add 1/2 cup sugar and 1 cup of Quebec blueberries (in season right now) and bring to a boil over medium heat. Reduce heat and add a vanilla pod (sliced in half) as well as the zest of a Meyer lemon. Let simmer a few minutes and remove from heat. Let the mixture cool to room temperature.

Strain the syrup using a sieve, putting the blueberries aside. Pour half of the syrup over the blueberries and keep the remaining half for the cocktail.

The blueberries will be used for decoration
Ice cubes, made with Eska (local ingredient), will contain tiny roses
The cocktail will be poured over crushed Kold Draft ice
Garnish: crystalized blueberries (from syrup), Meyer lemon zest and an organic flower 

Pour Master: Maxime Boivin
Establishment: Globe
Cocktail: Arielle’s Drink 

Ingredients: 1 oz GG CN, 1 oz GG Original, 1 oz Orgeat maple walnut syrup, 1/4 oz fresh lemon juice. Garnish: a few drops of Anogostura and black cherry 

Methodology: Put all ingredients in a Boston glass. Shake vigorously (with ice), pour through a strainer over crushed ice, put a few drops of Angostura on top, add black cherry. 

What is the best thing about your job? Every day is another day!

Where does your creative juice come from? From what I want to drink; which fresh or homemade ingredients I think would taste the best; the need to try something good.

What makes a good cocktail? Freshness, balance and good stuff makes good cocktails, but what is outside the drink will make the difference. Music, lights and most of all company makes good cocktails into a great experience. 

What is the first ingredient that comes to mind when you hear Cherry Noir vodka cocktail and why? The first thing that came to my mind wasn’t an ingredient, but a texture. Velvety, like a cherry blossom candy, or some gelato. The first ingredient that came to my mind for a cocktail was Orgeat syrup.

What are you most looking forward to about being part of the 2013 Grey Goose Pour Masters Competition? What came through the heads of other talented bartenders; what way they found to impress our palate! 

Pour Master: Michael Evans
Establishment: Brooke Testaurant and Bar
Cocktail: Mon Cheri

Ingredients: 1 oz GG CN, 3/4 oz sour cherry marjolaine-infused syrup, 1 3/4 oz cranberry tea, 2 dashes of rhubarb bitters, 1/4 oz Chartreuse. Garnish with fresh marjolaine. 

Methodology: First and foremost, infuse 2 cups of Eska water with David’s Tea Glow (light, floral with Rooibos, rose petales and jasmine). Follow the instructions on the tea box.

What is the best thing about your job? Since Brooke Restaurant and Bar is connected to a hotel, I get to meet a lot of different people and interact with people from around the world. 

Where does your creative juice come from? I learned from the best! Lawrence Picard and Manny Vides Jr. showed me the ropes.

What makes a good cocktail? A good cocktail has to be well balanced (citrus and sugar content). I also believe that the passion you put into the drink and garnish will make a difference!

What is the first ingredient that comes to mind when you hear Cherry Noir vodka cocktail and why? The first ingredient that comes to mind has to be citrus due to the sweetness of the vodka. 

What are you most looking forward to about being part of the 2013 Grey Goose Pour Masters Competition? I am looking forward to being with all the other great bartenders for this great event and seeing what they all have to offer! 

Pour Master: Antoine Galdes
Establishment: B1 Bar
Cocktail: Houdini Sour 

Ingredients: 1.5 oz GG CN, 1/2 oz GG Massenez Ginger Brandy, 1/4 oz Acid Phosphate, 1 oz Conifer Syrup. Garnish: lemon zest, crane origami, black pepper smoke.

What is the best thing about your job? By far the best aspect of my job is to be able to entertain and satisfy so many clients while constantly being challenged by my friends and coworkers to surpass myself. As a new bar owner, both my partner and I have been making a statement to our staff by constantly training in various ways. We keep putting in the effort needed in order to prove that not only are we able to run a bar from the management perspective, but that if someone calls in sick or isn’t on their A-game, that we can step in and do any job in the bar better than anyone, be it bartending, waiting tables or barbacking.  

Where does your creative juice come from? I’d say about 90% of it is watching what others are doing, be it from visiting other bars (in and out of the city), looking at videos from the latest competitions, or revisiting the work of legendary bartenders such as Dale DeGroff. The inspiration from these sources may be positive or negative, in the sense that we prefer some styles over others and can identify flaws in different recipes/techniques and try to improve upon them.

What makes a good cocktail? A good bartender makes a good cocktail. It’s not about what your cocktail tastes or looks like, but about the experience the bartender can provide you. I personally feel that not every cocktail can be arbitrarily described as “good,” but rather it comes down to how a bartender interprets your tastes and crafts you a cocktail that will both respond to your preferences and make you feel like you definitely wouldn’t be able to replicate it at home. 

What is the first ingredient that comes to mind when you hear Cherry Noir vodka cocktail and why? Ice. Often overlooked as an “ingredient” in cocktails, apart from the spirit itself, it is the most important part in creating a delicious cocktail. Both because it’s vodka and because it’s fruit-flavoured, I’d say the temperature of service of the Grey Goose Cherry Noir is a crucial element in order to get the whole crisp and fresh taste without the overly sweet syrupy feeling. The ice is what will make the difference between drinking a sip of the cocktail and finding it’s good, and drinking the entire glass and wanting to come back for more.

What are you most looking forward to about being part of the 2013 Grey Goose Pour Masters Competition? Having the opportunity to impress Marian Beke. Starting my bartending career a few years ago, I had every single one of his cocktail demonstrations and recipes in a neatly organized folder on my internet browser. I’ve based much of my work techniques and work ethic on what I was able to absorb from him and his partner Luca Cinalli. To this day, he still is to me the most accomplished and impressive bartender I have ever seen, and the opportunity to present him one of my cocktails is truly a once-in-a-lifetime experience.

Pour Master: Brynley Leach
Establishment: The Royal Merchant
Cocktail: Mestiza 

Ingredients: 1.5 oz GG CN, 1 oz 1-year old barrel-aged Angostura and lime syrup, 1 oz freshly squeezed lemon juice, carbonated Quebec black cherries infused with GG CN, Michel Cluizel Chocolat Noir infini 99% cocoa, black pepper.

Methodology: In a shaker combine GG CN, Angostura syrup and lemon juice. Shake well and double strain into chilled glass. Remove carbonated cherries from cylinder and garnish. One small grind of black pepper and black chocolate on top of carbonated cherry.

 

 

Cover Image: Styleempire.ca

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