The Worlds Most Imaginative Bartender – Bombay Sapphire Gin 2013

A whole lot fun was had in Tuscany, Italy, recently when Matto Vanzi of Italy was crowned the winner of the BOMBAY SAPPHIRE® World’s Most Imaginative Bartender competition.

 

Matteo Vanzi took home the top honours at the global final in Tuscany, Italy, which saw him compete against professional bartenders from around the world for the accolade and prestigious prize. The world’s fastest-growing gin brand by volume and value challenged the competitors to create a cocktail inspired by Tuscany, the home of the juniper berries, which lies at the heart of Bombay Sapphire gin.

 

His cocktail called The Pastorini (Perfect Lady) was a twist on the classic white lady, using a recipe of Bombay Sapphire gin, a homemade shrub of a light jasmine green tea and pink grapefruit peel infusion and a juniper berry meringue setting him berries ahead from the rest of the pack.

                                                         Matteo Vanzi

Sounds divine to me and seems like everyone had a ball during the 4 day event.  Wish I was there to experience the fun in Tuscany, one of my most desired places to visit but alas, Bombay has been kind enough to share the experience with us online and the actual winning recipe.  I think I’ll try my cocktail waitress skills tonight!

                                                     The Finalists

Experience the journey of the Bombay Sapphire World’s Most Imaginative Bartender by visiting http://www.bombaysapphire.com/imaginativebartender

 

The Pastorini (Perfect Lady) – Matteo Vanzi’s Winning Cocktail Recipe 

Overall recipe ingredients

  • 50ml Bombay Sapphire gin
  • 10ml St Germain infused jasmine green tea and pink grapefruit peel
  • 15ml Martini Bianco
  • 20ml White Balsamic Vinegar with verbena and camomile
  • Homemade shrub
  • 1tsp juniper berry meringue

 

Overall method

  • Combine all ingredients in a cocktail shaker
  • Shake, fine strain and serve in metal picnic mugs

 

Homemade shrub

  • 1 cup caster sugar
  • 1 cup white balsamic vinegar

Method for homemade shrub

  • Heat vinegar and allow sugar to dissolve and then filter

 

Infusion

  • 375ml St Germain
  • 3 tbs Jasmine green tea
  • Peel of one Pink grapefruit

To make the infusion

  • In a Vienna coffee machine lightly infuse the green tea and pink grapefruit peel with the St Germain

Juniper Berry meringue  

  • 125g egg white
  • 125g caster sugar
  • 5 whole fine gounded juniper berries

Method for meringue

  • Whisk to meringue

 

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