Made With Love was another grand success, this being its tenth year of cocktail competition mastery in Montreal. The two big winners were:
My favourite cocktail didn’t win, but its creator, Kevin Cacho of Coldroom, came third in the Public’s Choice comp and his team turned every dog tag that he did receive into a party – hooping and hollering and cheering his name, which happened a lot.
Bourbon, peach and mango cordial, kiwi-sumac bitters and “vaporized solution of dried fruits” were the ingredients in this sweet and boozy treat that paired well with savoury cornbread-style cookies, also made the cordial, I think? There was something about all the ingredients not being wasted, so that would make sense. The cornbread was to match the corn-based bourbon.
Here are the cocktails and their recipes from the two big winners:
|Alexandre Lindsay – Mile Public House Blainville|
– Ungava Gin
– Wild rose, orange flower and lemon granule syrup
– Lime juice
– Miraculous foamer from Ms Better’s Bitters (aquafaba, chickpea foam made with the slimy brine of cooked chickpeas – it’s like vegan egg whites)
Food pairing : Melting fondant with Alexandre’s face 3D printed onto each little square.
This was a pretty tart drink, but with the pure sugar fondant square, it was perfect. Like adding sugar to-taste to your boozy lemonade.
|Jérémie Dussault – Le Jockey|
– Flor de Caña Gran Reserva rum
– Citrus juice (vague…)
– Curry-ginger syrup
– hazelnut butter
– Egg white (it’s like carnivorous chickpea brine!)
– Habanero shrub
– Vanilla bitters
Food Pairing: Honey-smoked butternut squash cubes with homemade ginger labneh, spiced pumpkin seeds and pollen.
This one tasted like a meal. It was very curry-y. I couldn’t say I loved it, but it was strongly flavoured and unique, so I couldn’t say I didn’t like it either.
Here are the rest of the photos, with ingredient lists, mixologists/bartenders and their respective bars:
Until next year, Made With Love!