THE NATIONAL COCKTAIL CHAMPIONSHIPS, ORGANISED ANNUALLY BY THE BARTENDERS ASSOCIATION OF IRELAND AND SPONSORED BY EDWARD DILLON & CO. LTD., TOOK PLACE AT Food & Bev live, 16th - 17th FEBRUARY 2016 IN Citywest, DUBLIN.
Mr. Ariel Sanecki of Cliff House Hotel, Co Waterford, is the National Cocktail Champion 2016 for his cocktail called Geisha made with 40ml Bombay Sapphire East Gin, 25ml Yellow Chartreuse, 20ml lime juice, 15ml homemade apricot and earl grey tea sugar syrup, 5 dashes of peach bitters and zest of pink grapefruit.
Ariel will now compete at the World Cocktail Championships in Tokyo, Japan, 16th – 21st October 2016. The World Cocktail Championships are organised annually by the International Bartenders Association (IBA).
The Bartenders Association of Ireland held two different cocktail competitions during FOOD & BEV LIVE. They were:
- The ‘National Cocktail Competition’ (Tue 16th Feb).
Winner – Ariel Sanecki, Cliff House Hotel, Waterford.
- The National ‘Hospitality Student’ Cocktail Competition (Wed 17th Feb).
Winner – Oisin Kelly – Dublin Institute of Technology.
Bartenders traveled from around the country to compete in this years National Competition all Hoping to follow in the footsteps of previous National champions and represent Ireland at the World Cocktail Competition
Special guest judges at the competitions were Mr Oliver Murtagh, Chairman of the Irish Guild of Sommeliers and Ms Julie Dupouy, winner of ‘the best sommelier in Ireland’ 2015 . Also, judging was Andrew O’Gorman – Honorary Life Member and Treasurer, Bartenders Association of Ireland and Declan Byrne, Secretary, International Bartenders Association.
The National Cocktail Championships is organised annually by the Bartenders Association of Ireland supported by Alan Kavanagh, Advocacy Development manager for Bacardi for Edward Dillon & Co. Ltd.
National Cocktail Winners
Ariel Sanecki, Cliff house hotel, Waterford.
40ml Bombay Sapphire East Gin
25ml Chartreuse Yellow
20ml lime juice
15ml homemade apricot and earl grey tea sugar syrup
5 dashes of peach bitters
Zest of pink grapefruit
Shake all ingredients in a cocktail shaker with ice. Serve in a pre chilled coupe glass.
2nd Patrick Thomas, Angelinas Bar & Restaurant
30ml Noilly Prat dry
15ml earl grey and juniper syrup
3 dashes orange bitters
Dash of lavender bitters (sprayed over drink to finish)
Stir all ingredients in a mixing glass with ice. Serve straight up
3rd Eddie Rudzinskas
50ml Bacardi Carta Blanca
15 ml Giiffard Sangria syrup
10ml Giffard Orgeat
20ml Fresh lime juice
75ml Cloudy Apple juice
2 dashes of Peach bitters