Six of Canada’s top mixologists did battle Tuesday night in the National Bar Chef Competition, fittingly hosted at Bar Chef (472 Queen Street West).
It was a veritable who’s who of the Canadian mixology scene, as contestants from Vancouver, Toronto and Montreal crafted their cocktails in front of an informed crowd of off-duty bar chefs, foodies, and semi-pro drinkers.
Each contestant had roughly eight minutes to create their signature cocktail from start to finish, during which they were able to offer their inspiration and give technical insight into their technique and ingredients.
The entries were judged by an Iron-Chef-esque panel of three judges– Bar Chef proprietor and globally-respected cocktail genius, Frankie Solarik, Food Network personality Kevin Brauch, aka The Thirsty Traveler (does anybody have a better job than Kevin Brauch?), and a guest judge representing the event’s main sponsor, Ketel One Vodka. All cocktails were required to feature Ketel One Vodka.
In the end, Vancouver’s David Wolowidnyk earned top honours and a free trip to Amsterdam with his "Sichuan Punch" (see recipe below).
David wowed the judges with his esoteric ingredients and thorough knowledge base. Did you know that the word punch is derived from the Hindi word panch for the number five, because it is made of five ingredients?
Have you ever heard of the Sichuan Button, an African flower bud used in the manufacture of candy that "creates a strong tingling sensation in the mouth and a sudden increase in salivation?"
Well it appeared that most of the judges hadn’t either, and David’s "Sichuan Punch" featured this obscure yellow prize that he described as giving an "explosive, Pop Rocks effect".
Lauren Mote, also of Vancouver, took second place with her riff on a Perfect Martini which she titled a "Nolet Prat." She cleansed judges’ palettes with quenelles of lemon curd formed in liquid nitrogen (always a crowd pleaser), and then built her cocktail from some fascinating concoctions called Orgeat, Smaak van Noyaux, and Vermouth Van Kersen, with a dash of quince vinegar for good measure.
Perhaps not one to be replicated in the home kitchen, but she scored with the judges for her presentation, her complex infusions and high degree of difficulty.
There was a tie for third between Montreal’s Fabian Maillard and Toronto’s Nishantha Nepulangoda.
Fabian created a daringly simple but perfectly executed drink he called a "Martini de Provence," incorporating muddled cherry tomatoes, fresh oregano, Pernod, and Ketel One – imagine a precocious love child between a vodka martini and a bloody mary.
Nish’s Snowbird (delightfully named after the Canadian Forces 431 Air Demonstration Squadron) displayed exemplary creativity and presentation, and Nish deserves a special mention for using by far the largest muddler of the competition.
A collegial and celebratory atmosphere carried through the night, and while free-flowing libations have a way of creating such a vibe, it is clear that this small but growing community of talented bar chefs are excited about advancing their craft. As they should be: last night all six chefs achieved the delicate balance of creativity, technique, and respect for ingredients that is usually reserved to the best kitchens.
These bar chefs are driving one of the fastest growing and most exciting developments in gastronomy: let’s raise a glass to that.
David Wolowidnyk’s Sichuan Punch
- 2 oz Ketel One Vodka infused with Sichuan Buttons
- 3/4 oz "Paris-Singapore" syrup (a tea blend from TWG)
- 3/4 oz Fresh lemon juice
- 1 dash "Scrappy’s" Cardamom Bitters (from Seattle)
- 1 1/2 oz House made Ginger Beer
- 1 Sichuan Button for garnish
Muddle 20 Sichuan Button flower buds until well macerated then use to infuse one 750ml bottle of Ketel One Vodka. Let stand for 2 weeks. Strain off solids and re-bottle the Ketel One infisuion. Steep a very strong tea from the exclusive blended "Paris-Singapore" tea, at a ratio of two parts sugar to one part tea. Simmer until fully dissolved.
Add all liquid ingredients except the ginger beer into a cocktail shaker, add ice and shake hard to chill. Strain contents into an old fashion glass over new ice, top with ginger beer, and garnish with a Sichuan Button.