You’ve been waiting for it, here it is... the drink list for Drunken Masters... as well as a few other small details you might agree are important. Before we get to the meat of it, everyone should know that we have ZERO SPOTS as of today. HOWEVER.... you think you’d like to take part, let me know... There is always people who drop out. I also encourage anyone who is ‘on the fence’ about competing, to at least come as a spectator. These bad boys are going to occur once every third Sunday of each month, so watching this first month’s could be an advantage in the future. Now let’s get to it! Here are the 20 Gladiators of Speed. Maxime Boivin Scott Langley Sam Dalcourt Pierre O. Trempe Christopher Stradeski Andrew PInk Fred Lafontaine Frederique Leblanc Lawrence Picard Jonathan Elbaz Fabien Maillard Jaaron Moore Alexis Green Val Chagnon Andrew Whibley Chris Natale Jonathan Mdp Homier Drahos Chytry Jean Vasquez Eddy Germain And here are the 5 drinks each competitor will be making (Please post any questions or concerns below): ~~Toronto Cocktail~~ Glass: Nick & Nora 2 oz. rye or Canadian whiskey 0.25 oz. Fernet Branca 0.25 oz. simple syrup Method: Stir all ingredients on ice and strain into coupe (@MN we use a glass we refer to as a ‘Nick & Nora’; themodernbartender/wp-content/gallery/cocktail-glassware/1915cocktailglass.jpg) Garnish: strip of orange peel ~~Amaretto Sour~~ Glass: Rocks Glass 1.5oz Amaretto Disaronno 0.5oz pressed lemon juice Egg Whites (to be cracked and separated a la minute; not separated in advance) Method: SHAKE all ingredients hard for 10 shakes, transfer to vessel and garnish with 2 dashes of angostura bitters. Garnish: none ~~Boulvardier Léger~~ Glass: Rocks Glass 1oz Jim Beam White 1oz Aperol 1oz Sweet Vermouth Method: Build all ingredients into mixing glass, STIR for 2-3 seconds, strain onto large ice cube in Rocks glass Garnish: Orange Peel on top ~~Painkiller~~ Glass: footed Collins 1.25oz Brugal Rum 1.5oz Pineapple Juice 0.5oz orange juice ~3/4oz creme de coco Method: SHAKE all ingredients hard for 10 shakes, transfer to vessel and top with a small scoop of crushed ice Garnish: 2 pinepple leaves and 2 black straws ~~Mexican Bulldog~~ Glass: 20oz Gibraltar 1oz Sauza Blue 1oz lime juice 0.5oz simple syrup 1 Corona Method: Salt the rim of your tall Gibraltar glass. Build the ingredients then top with the right volume of crushed ice to give a ‘blended’ consistency (roughly one scoop).Open bottle of Corona and put it turned upside down into the gibraltar. Garnish: Lime wheel and two tall white straws. **A couple important notes: All the liquid ingredients listed above will always be in a glass bottle with a spill-stop 285-50 in it. When it says ‘SHAKE all ingredients for 10 shakes ’ in the methodology, cocktails need to be shaken 10 times, AND counted out loud (“ONE, TWO, THREE, FOUR, FIVE, SIX, SEVEN, EIGHT, NINE, TEN!”) before the drink can be poured into the vessel?** Around the start of October we will have some brief videos of the drinks made for you to know exactly the process they need to be made. Also at this time, we will outline the faults that can occur. We can tell you now that if you miss an ingredient, or dont use a proper method (A drink that should be stirred is shaken, for example), there will be time penalties assessed by our team of judges. Here’s an important detail as well that we will be featuring. It’s one thing to be fast... its a whole other story to be fast AND proficient. We arent assessing time penalties for any spills, but the quantity of spills you make will absolutely be factored in. Our bar features a building platform about 3ft long and 7 inches wide where all our drinks are assembled. This piece will be cleaned and dried between each round. Each bartender can start the round with their glassware placed where they want it before time starts, HOWEVER, before the glasses are placed, a piece of white paper that is cut to the size of the building platform will be placed on the station. Any spills are going to be ‘recorded’ here. (And now, here’s where the fun part comes in...) As each competitor finishes, their piece of paper will be hung up, and at the end of the night, only the times of the cleanest papers will be considered. How ya like that shit!? Yyyyyyeah!!! So basically... cool that you are fast... but how well can you cut your pours? How clean is your bounce pour? Multi-bottle pour that doesnt miss the glass? Hot shit. So bring your best Montreal....because only your best will suffice.
Posted on: Sun, 28 Sep 2014 02:36:08 +0000
Trending Topics
Recently Viewed Topics
© 2015