Some of Canada’s most talented mixologists have come together for the 2013 Grey Goose Pour Masters competition. The competition takes place today at the Vancouver Club, where Notable.ca 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. With summer patio and BBQ season – both synonymous with cocktails – now in full swing, we thought we would get a little more insight from our Pour Masters in advance of today’s big competition. Here’s what some of the best bartenders at favourite Vancouver spots, who also hold the title of Grey Goose Pour Masters, had to say on everything from the creative inspiration behind their cocktails to what makes a good cocktail, and what they are most looking forward to with the 2013 Grey Goose Pour Masters Competition. Stay tuned for the results!
What is the best thing about your job?
The Best thing about my job would be working within such a great pool of talented people. From the chefs to sommeliers, and mostly my fellow bartenders.
– Keith Trusler, Blue Water Cafe
It doesn’t feel like work! I meet new people every day as well as get inspired by my team to create new flavours. I get to see my friends and socialize with them while I do what I love. What could be better?!
– Robin Gray, Pidgin
Being able to meet some amazing people from all walks of life just through a simple beverage, or a bite of food.
– Evelyn Chick, Blue Water Cafe
I am a very outgoing guy so its great that I get to meet so many new people at my job while I create new cocktails and am always learning.
– Andrew Smith, George Lounge
That it’s ever changing and constantly evolving really keeps you on your toes.
– Joey Donnelly, Granville Room Kitchen and Cocktail Bar
My job allows me unlimited opportunities to keep learning and progressing as a professional in this industry.
– Trevor Kallies, Donnelly Group
Where does your creative juice come from?
My creativity comes from any potential inspiration throughout my daily life and experiences in the fascinating industry I’m a part of.
– Keith Trusler, Blue Water Cafe
My creative ‘juice’ comes from seeing what others are doing all around me. Reading cocktail publications, blogs and old cocktail books; and of course my team! Bouncing ideas off each other and expanding upon concepts. I like to stay classically based and give it a little twist!
– Robin Gray, Pidgin
Everywhere! Seasonal fruits, cool products, a new spice I found at the farmer’s market, a cool recipe passed on by my colleagues; even as little as a smell that intrigues a fond memory.
– Evelyn Chick, Blue Water Cafe
Most of the time it is working with great products and wanting to challenge myself to think outside the box and come up with something new and exciting.
– Andrew Smith, George Lounge
A not-so-top-secret facility in Ireland.
– Joey Donnelly, Granville Room Kitchen and Cocktail Bar
Travel. I love getting away to other cocktail cities, sitting at other people’s bars watching and talking to the bartenders.
– Trevor Kallies, Donnelly Group
What makes a good cocktail?
The requirements of a great cocktail are careful choice of great ingredients, focus on flavour balance and execution.
– Keith Trusler, Blue Water Cafe
To me good cocktails are balanced. This seems like an easy concept but everybody’s palate is different. What seems perfect to me may be off to you.
– Robin Gray, Pidgin
Taste, aroma, presentation and good company, whether it be an intriguing book or a cool friend
– Evelyn Chick, Blue Water Cafe
A good cocktail is well balanced: a combination of sweet, sour, and bitter, with no one ingredient overwhelming the others.
– Andrew Smith, George Lounge
A good bartender. Seriously, it’s a combination of so many things, too many to list, but quality ingredients, good ice and a stiff pour are a good start.
– Joey Donnelly, Granville Room Kitchen and Cocktail Bar
Balance.
– Trevor Kallies, Donnelly Group
Professional execution of well thought-out ingredients makes a good cocktail.
– Cooper Tardivel, Hawksworth Restaurant
What is the first ingredient that comes to mind when you hear Cherry Noir Vodka cocktail and why?
My first idea with the cherry Grey Goose was to somehow incorporate chocolate as chocolate and cherry is one of my all time flavor combinations.
– Keith Trusler, Blue Water Cafe
Honestly, duck comes to mind. That’s why I made my cocktail the way I did. Cherries and duck are a classic French combination. That is immediately where my mind went. The rich deep sweetness of black cherry, with the fatty umami gamy flavours in the duck. Perfectly combined.
– Robin Gray, Pidgin
Chocolate – who doesn’t like chocolate covered cherries?
– Evelyn Chick, Blue Water Cafe
When given the ingredient, the first thing that came to mind was summer: citrus and ginger are the taste of summer and complement the flavour of cherries perfectly.
– Andrew Smith, George Lounge
Besides cherry and vodka, I lean towards either decadent bitter chocolate, floral blossoms, or something herbal.
– Joey Donnelly, Granville Room Kitchen and Cocktail Bar
Citrus. Balance out all that amazing sweetness.
– Trevor Kallies, Donnelly Group
The first ingredient I think of is Rhubarb, because I love cherry and rhubarb pie
– Cooper Tardivel, Hawksworth Restaurant
What are you most looking forward to about being part of the 2013 Grey Goose Pour Masters Competition?
My favorite part of the Pour Masters competition is always a day spent with some highly respected bartenders and friend,s as well as always coming home with a fascinating new chunk of knowledge.
– Keith Trusler, Blue Water Cafe
I am most looking forward to seeing what others are doing with the product and where their mind went with the ingredients. It’s inspiring to be around my friends and to see them compete. Always a great time!
– Robin Gray, Pidgin
To see what my colleagues have created with these specific guidelines. Always an inspiration and a treat to share the stage amongst such talents.
– Evelyn Chick, Blue Water Cafe
Looking forward to competing against the best bartenders in Vancouver and seeing what other cocktails are invented with Cherry Noir Grey Goose… and booking a spot in the final.
– Andrew Smith, George Lounge
Being around all the greatest bartenders in Vancouver for the day is a real treat. Any excuse to be with that group, I’ll jump at it every time.
– Joey Donnelly, Granville Room Kitchen and Cocktail Bar
Pour Masters is one of my favourite events of the year. There’s always a great crew of local bartenders and it is great we can all get together.
– Trevor Kallies, Donnelly Group
I’m looking forward to visiting with friends whom I only get to see during competitions because we’re all too busy with our daily professional competitions.
– Cooper Tardivel, Hawksworth Restaurant
