GREY GOOSE 2012 POUR MASTERS COMPETITION IN CALGARY

Grey Goose bottles

 Franz Swinton mixes up his winning cocktail

The Flamiche Flip

 Winner Franz Swinton (centre) with mixologist Stanislav Vadrna (left) and Grey Goose Global Brand Ambassador Dimi Lezinska

                                                                The Calgary competitors







World-renowned mixologist, Stanislav Vadra, a leader in the craft of cocktails and luxury entertaining was in Calgary from Paris, at Hotel Le Germain to share Japanese cocktail culture, techniques and service philosophies. Alongside Dimi Lezinska, global brand ambassador from Grey Goose, the pair judged the Grey Goose  Pour Masters Competition. 



Calgary's finest bartenders, each showed off their skills, producing their own signature using Grey Goose cocktail. From smoke infused concoctions, to phallic shaped ice, to a "signature" shake technique, the competition was raucous and rousing. 
 
The winner of the competition was Franz Swinton from Avec Bistro, Brix and Morsel and Cube. His cocktail was called the Flamiche Flip and was served with a handmade tart.


Flamiche Flip

1oz Grey Goose Vodka

.5 oz Lillet Blanc

.5 oz Cointreau

1 egg

0.5 oz lemon

0.5 oz fennel syrup

3 dashes Peychaud bitters Nutmeg


The judges commented on the remarkable progress that the bartenders had made in one year.  All we have to say to that is "Tza Tza." (thanks Stan for the addition to our lexicon!)

ALL PHOTOGRAPHY COPYRIGHT K&S MEDIA 2012 

You may visit the NEW Spring 2012 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

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CALGARY BARTENDER'S ASSOCIATION AND LICOR 43 HOST EASTER EGG HUNT AT DINER DELUXE

Bottles of Licor 43 and El Amo Tequila

Jimmy Nguyen of the forthcoming Brix and Morsel mixes up Licor 43 Sour

Licor 43 Sour

Stephen Phipps (Model Milk) at the Old Julius station

Philippe Grandbois of Grandbois Consulting Inc.

The team from Diner Deluxe

Franz Swinton serving edible cocktails

Resembling a marshmallow in both taste and texture - these were a real treat - they even featured popping candy

Inside the kitchen the staff were preparing treats featuring what else? Eggs!

Oatmeal spoons

Chocolate eclairs

Chocolate Easter eggs

The egg decorating station

Some final pieces at the egg decorating station
Photography by K&S Media 2012

When the Calgary Bartender's Association paired with Licor 43 to host an Easter Egg hunt at Diner Deluxe the only question for guests was: Where are all the eggs hiding? Cleverly, the Calgary Bartender's Association chose to hide theirs in delicious cocktails made with Licor 43 (and of course egg whites and yolks), while Diner Deluxe chose to hide theirs in mini-treats like eclairs and quail's egg toasts (not pictured). Some eggs, however were in full view - as multi-coloured chocolate egg treats, and egg decorations.

CSL's favourite tipple of the night was the Licor 43 sour. "That drink really works well. But Licor 43 can also be sipped as a digestif," said Philippe Grandbois who is associated with the brand. Made in Spain from 43 ingredients, Licor 43 is a smooth yellow liqueur with citrus and vanilla notes. Shrouded in secrecy, the brand's exact ingredients are known only to a select few.

Another standout of the night was the edible cocktail made by Jimmy Nguyen of the forthcoming Brix and Morsel. Topped with vibrant popping candy and presented in neat paper baking cups it was another delicious way to enjoy Licor 43.

You may visit the NEW Spring 2012 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

1) go to http://www.citystyleandliving.com
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!

Follow us on twitter @CityStyleMag

CALGARY BARTENDER'S ASSOCIATION HOSTS RUM NATION LAUNCH AT VINE ARTS

The event was hosted at the soon to be opened wine shop Vine Arts

Two offerings from Rum Nation

A mai tai from the Calgary Bartender's Association (CBA)

The affable and gregarious Garth Brown of the forthcoming Brix and Morsel

Mussels in an Asian inspired broth with shrimp crisps from Brix and Morsel

Plating the dessert - a coconut sphere topped with mint and dessicated coconut

A closer look at the dessert

The Calgary Bartender's Association (CBTA) did it again - making event planning look easy. The CBTA hosted a great evening for the launch of Rum Nation. Represented by Crush Imports, the Italian owned company carries rum from across the Caribbean and Latin America. Some of our favourites included: the Jamaica 25 year old; and the Demerara 23 year old from Guyana.

With a tropical, Caribbean inspired cocktail menu guests were feeling the rhythm of the islands. James Nguyen concocted his own grenadine, an important component in the Planter's punch that greeted attendees. Nathan Head of Milk Tiger Lounge and Kenton Hrynyk manned the mai tai station while guests took their first look at Vine Arts (soon to be open).

Nibbles from Brix and Morsel (also soon to be open) included jerk chicken pastry puffs and a clever dessert of coconut spheres. A t-shirt sported by one of the kitchen staff hinted at the strong branding of this soon to be opened bar/lounge/restaurant.

All CSL has to say is: Rum Nation? Yea Man!

You may visit the Winter 2011/12 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

1) go to http://www.citystyleandliving.com
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!

Follow us on twitter @CityStyleMag