Less is more is a mantra that often works as well in mixology as it does in any expertise.
That’s why Bombay Sapphire is travelling across the country to see how Canada’s top bartenders are using their resourceful artistry to create some of the most imaginative cocktails in the world.
Eight creative bartenders from coast to coast will be competing this Thursday for the chance to represent Canada and be crowned the winner of the 2016 Bombay Sapphire Most Imaginative Bartender Competition in London, England.
The best part? They’ll be sharing the recipes of their signature cocktails along the way to give you an inside look at the artistry behind their craft.
We caught up with the amazing Toronto finalists to find out just how impressive a drink they can conjure up with a handful of meticulously selected ingredients.
Both Orlando Carreira (Brassaii) and Chantelle Gabino (Parts & Labour) have created cocktails that bring out the very best of exciting ingredients like orris root and Maldon sea salt – and they make it all look (and taste) incredible.
Check out how they’ve done it below and try the recipes at home to see how your skills match up with some of the best bartenders in Canada.
Orlando Carreira | “The Legend of Oscar Goodman“
- 5 oz Bombay Sapphire Gin
- 5 oz Grey Goose VX, infused with Cassia and Grains of Paradise, then clarified for purity
- 5 oz Salted and Clarified Lemon Juice
- 5oz Agave Nectar infused with Cube Berry and Orris Root
- All of the above gets stirred with hand-carved blue tinted ice, and strained into a bottle. The bottle then gets lightly carbonated. Drink gets served over shards of the aforementioned blue tinted ice.
- Top the beverage with Lemon Zest-Juniper-Chinchona Foam.
- Garnish with Liquid Nitrogen Bombay Sapphire Lemon Cheese Blintz Ice Cream.
Chantelle Gabino | “The Wanderlust”
- 2 oz Bombay Sapphire
- 1 oz ‘Drinker’s choice’ infused Lillet Blanc
- 5 oz ‘Wanderlust’ Liqueur
- 3/4 oz Citrus Acid
- Absinthe rinse
- Infuse the Lillet Blanc with the site-specific selected ingredients, set aside to steep.
- Rinse your coupe with absinthe, dissolve the Maldon at the bottom of the glass.
- Incorporate the remaining ingredients in a separate tin, add ice, then the infused Lillet Blanc and shake.
- Double strain into the rinsed coupe and garnish with a bouquet of the ‘Drinker’s Choice’ ingredients.