Cocktail enthusiasts headed to the Blackbird Public House & Oyster Bar in Vancouver where Toronto native Shane Mulvany took home the win with his Brian Lara Swizzle and Banana au Rum recipes. Mulvany works at The Chase in Toronto and also recently won the Hogtown Shakedown at Toronto’s Cocktail Week. Competitors had to make one cocktail with Angostura aromatic bitters and Angostura rum, and another with Angostura aromatic bitters and the liquor of their choice.
Mulvany took home $5,000 and the trip to Trinidad to represent Canada in the 2014 Angostura Global Cocktail Challenge.
Brian Lara Swizzle
- 2oz Angostura 5 Year Old Rum
- 5 Dashes of Angostura Bitters
- 2oz Carrot Juice
- 1oz Lime Juice
- 1/2oz Orange Sherbert*
- 1/2oz Cardamom Syrup**
- Add all ingredients into flared pilsner glass, add crushed ice and swizzle using a swizzle stick.
- Garnish with pineapple leaves.
Special Instructions:
- *Orange Sherbert Zest of 3 Oranges Juice from 2 Oranges 125g Sugar 1/4 Tesapoon of Salt Muddle sugar and zest then add other ingrediebts, let sit for 3 hours and strain
- **Cardamom Syrup 10 Crushed Cardamom seeds 200g Sugar 100ml Water Heat for 30 minutes until sugar dissolves. Strain, allow to cool and bottle
Banana au Rum
- 5 Dashes of Angostura Bitters
- 1oz Wray and Nephew rum
- 1oz Taylor’s Velvet Falernum
- 1oz Lime Juice
- 1oz Clove Syrup
- 1 Ripe Banana
Special instructions:
- Clove Syrup 20 Cloves 200g sugar 100ml Water
- Heat for 30 minutes until sugar dissolves. Strain, allow to cool and bottle
- Muddle banana, put all ingredients in shaker. Shake and double strain into a highball glass.
- Garnish with a banana dolphin!!
