On Monday, July 8, 2013, the MadeWithLove™ National Mixology Competition held its Vancouver finals at Roundhouse Community Arts & Recreation Centre. 250 participants enjoyed an evening of culture and creativity whilst tasting original cocktails specially created by 11 mixologists selected in last April’s regional qualifiers.
Of the 11 finalists, Mike Shum of the Fairmont Pacific Rim was awarded the MWL Jury’s Choice for his “The Roundhouse Kick”, a Campari and SKYY Vodka variation of the classic “High Kick”, while Shea Hogan from The Shameful Tiki Room received the Public’s Choice award for his Canadian Club based cocktail, “Walker”. As a result, both will move forward in the competition to represent the city at the national finals that will be held in Montreal in July 2014, where they will put their talents to the test along with twelve other winners from 6 major Canadian cities. The third winner of the evening, Keenan Hood from The Keefer Bar, walked away with the Media’s Choice award for his Hendrick’s Gin-based “Siamese Slipper”, which is a twist on the classic “Japanese Slipper”. For this, he received a professional photoshoot and promotional video package to help with the promotion of his craft and the venue he represents.
Congratulations to the top three in each category:
MWL Jury’s Choice:
1. Mike Shum –Fairmont Pacific Rim
2. Keenan Hood –The Keefer Bar
3. Rob Scope –Calabash Bistro
Public’s Choice:
1. Shea Hogan –The Shameful Tiki Room
2. Mike Shum –Fairmont Pacific Rim
3. Dave Mott – Brandywine Bartending School & Oakwood Canadian Bistro
Media’s Choice:
1. Keenan Hood – The Keefer Bar
2. Shea Hogan – The Shameful Tiki Room
3. Marc Smolenski –Max’s Burger
“Each year, we look forward to our Vancouver event”, says Pierre Olivier Trempe, MadeWithLove™ Founder and Director. “It’s a city with an already well-developed mixology culture and where bartenders are well respected.” The next regional final will be held in Calgary on July 29th, where a portion of the proceeds will be donated to the Canadian Red Cross for the Alberta flood relief efforts.
MadeWithLove would like to thank the Canadian Professional Bartenders Association and the following exclusive partners, as well as our judges and competitors:
Exclusive Sponsors:
Appleton Estate Jamaica Rum
Campari
Canadian Club
Hendrick’s Gin
Jim Beam Devil’s Cut
SKYY Vodka
MadeWithLove Jury:
Sam Dalcourt – MadeWithLove Ambassador
Matt Jones – Whisky Ambassador, Beam Global
Priya Shah – PMA and Campari Group
Jon Smolensky – Canadian Professional Bartenders Association
Media Jury:
Cassandra Anderton – Good Life Vancouver
Elsa Corsi – Jewelry Designer
Jackie Kai Ellis – Beaucoup Bakery & Café
Mijune Pak – Follow Me Foodie
Competitors:
Dave Camara – Sip Resto Lounge & The Refinery
Matt Cooke – Tableau Bar Bistro
Julia Diakow – The New Oxford & Reflections Lounge
Shea Hogan – The Shameful Tiki Room
Keenan Hood – The Keefer Bar
Dave Mott – Brandywine Bartending School & Oakwood Canadian Bistro
Thor Paulson – Killjoy Cocktail Tavern
Rob Scope – Calabash Bistro
Mike Shum – Fairmont Pacific Rim
Marc Smolinski – Max’s Burger
Donnie Wheeler – Clough Club, Diamond & The Shameful Tiki Room
The 3 Winning Recipes:
“Walker” by Shea Hogan
1 oz Canadian Club
1 oz Canadian Club 100 proof
1 oz Canadian Club 12 y/o Classic
1/2 oz Hiram’s Mix #6 (2:1 Orange Juice/cinnamon syrup)
½ oz Canadian Club 100 proof falernum syrup*
1 oz Lemon juice
1 bar spoon Grenadine
6 drops Canadian Club 100 proof anise liqueur
2 dashes Angostura bitters
6 oz crushed ice
Shake all of the ingredients together and serve un-strained in a collins glass, top with ice if needed and garnish with mint.
Canadian Club 100 proof Falernum
10 lemon zests
100g peeled ginger root (grated with a cheese grater)
2 tbsp hazelnuts, chopped
1 nutmeg (average-sized), finely chopped (lightly toasted hazelnuts and nutmeg)
1 cup Canadian Club 100 proof
500 ml of a 2:1 simple syrup
3 tablespoons lemon juice
“Siamese Slipper” by Keenan Hood
1 ½ oz Hendrick’s Gin
¾ oz Freshly juiced honeydew, cucumber, and kiwi
¾ oz Freshly juiced Lime
¾ oz David’s Tea Tea blends made Into a tea syrup (Japanese Sencha, Chinese “Dragonwell” and
Kiwi’s big adventure.
Shake all ingredients, double strain into any fancy classic glassware, add a couple of heavy sprays of absinthe over the drink, and garnish with a kiwi wheel and an edible flower.
“The Roundhouse Kick” by Mike Shum
1 oz Campari
1 oz vanilla and star anise infused SKYY vodka
1 oz fresh lemon juice
½ oz simple syrup (2:1)
4 fresh thai basil leaves
4 fresh mint leaves
1 dash Scrappy’s Chocolate Bitters (optional)
1 egg white
Campari powder for garnish*
*For Campari powder, place 375 ml of Campari in a pan in an 180°F oven for 12 hours, remove and carefully scrape the bottom of the pan. Crush in a mortar and pestle and allow to air dry further.
Chill a cocktail coupe. Measure all ingredients into a cocktail shaker and dry shake (without ice in order to emulsify the egg white). Fill the tin with ice and shake. Double strain into the coupe. Garnish with Campari powder.
About MadeWithLove™ – www.enjoymadewithlove.com
Founded in 2009, MadeWithLove™’s mission is to democratize mixology and the cocktail culture by hosting a series of memorable events that bring the public to a place of intense creativity and entertainment, as well as provide them with access to professional mixologists and mixology services. Since it’s inception, MadeWithLove™ has hosted over 25 competitions across Canada and has hosted its first international competition in México in 2013.
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