We’ve stated it earlier than and we’ll say it once more: bartenders are a darned intelligent lot. Give them a quick, level them within the path of a hero ingredient and activity them with developing with a concoction that’s completely different and scrumptious and so they’re throughout it.
The current Graham’s Mix Sequence cocktail competitors is a living proof. By no means thoughts that almost all of these participating had by no means labored with port as a base of their cocktails earlier than, their mission to showcase the wonder and flexibility of the product was properly and really completed.
In fact, it helped that the port in query had been particularly created with mixing in thoughts. Take Graham’s Mix N°5 for example. With its perky and fruity however barely dry mixture of Malvasia Fina and Moscatel Galego grapes, this new age white port pairs like a dream with tonic. However beneath the path of these participating within the competitors, we found the way it can tackle an array of flavoursome guises to go well with all method of events and palates – from crowd-pleasing spritzes designed for lazy summers on the seashore, to Margarita-esque tipples for fun-filled evenings.
Ditto Graham’s Mix N°12, the exceptionally vibrant, extraordinarily accessible ruby port reimagined for contemporary palates. Produced from prime notch Touriga Nacional grapes – ask any skilled and so they’ll inform you that these grapes are the enterprise, famend for his or her excessive tannins and large, juicy berry traits. That stated, this mix has a further tremendous energy within the flavour division: the excessive altitude grapes are hand-picked at evening, then cold-fermented so none of these fabulous aromas or beautiful tastes have an opportunity to flee.
The outcome comes by within the style: wealthy with simply the best stage of sweetness, complicated but approachable, and regardless of being bottled younger and coming in at a really accessible 19% abv, it’s fabulously contemporary but unashamedly intense. Consider it as the right port for individuals who assume they don’t like port – making an impression combined in cocktails traversing the spectrum from mild and refreshing aperitivo delights to stirred down drinks designed for nights of significant contemplation.
ADVENTURES IN PORTO
We tasted all of those creations and extra within the first ever Graham’s Mix Sequence world ultimate earlier this month. Right here’s the place Diogo Pilão, Cedric Philippe, Yannik Seeber, Shaun Stewart, Laurynas Lazdauksas, David Pfister and José Guerreiro representing Germany, Belgium, Austria, UK, Netherlands, Switzerland and Portugal respectively had their likelihood to shine.
They’d already proved their abilities of their nationwide finals and a part of their prize – along with a really welcome 4.5 litres of Graham’s 10 Yr Previous Tawny Port in case you don’t thoughts – was a three-day, money-can’t purchase journey to Porto, house of Graham’s Port. Greater than a platform for them to point out off their creations, the meticulously curated expertise was an opportunity for the seven finalists to get to know one another and familiarise themselves with the historical past and heritage of the model while absorbing the magic of the area that offers these very particular blends their distinctive character.
THE PROGRAMME
High marks to the group for internet hosting us in such effective model – significantly throughout our go to to Quinta dos Malvedos within the wondrous Douro area. Keep in mind these particular Touriga Nacional grapes we talked about earlier? That is the place they stay, within the breathtakingly stunning, mountainous vineyards which have been farmed by the Symington household for 5 generations. And having visited, we will perceive why – it’s gorgeous. So too are the ports and wines it produces. We all know, we sampled a number of of them in a particular tasting right here and within the different eating places we visited throughout our keep. A tour of the vineyards and vineyard, adopted by a ship journey to Quinta do Bomfim, house to Dow’s Port and newly opened restaurant Bomfim 1896 for a prime notch lunch by Michelin-starred chef Pedro Lemos was one thing we received’t neglect in a rush. Tip: in case you’re ever within the area, you owe it to your palate to dine right here – it’s a veritable feast for all the senses.
THE COMPETITION
However sufficient of the delectable appetisers and on to the primary course, the rationale why we had been right here: to seek out the winner of the inaugural Graham’s Mix Sequence Cocktail competitors. Whereas the earlier two days had been all tremendous chilled group gatherings, that is the place our finalists went into single-minded presentation mode. Don’t get us incorrect, there was nonetheless a caring-sharing vibe – if somebody had misplaced a jigger or wanted a shaker, one among their fellow opponents would bounce in, solely too glad to assist. However nonetheless, this was a world ultimate and who wouldn’t need to be topped numero uno? Significantly when it signifies that because the competitors grows, which it invariably will, you’ll all the time be the primary on the chief board. Plus, let’s be sincere right here, what’s to not like in regards to the likelihood to bag your self a €1,000 money prize and 6 months provide of Graham’s Mix N°5 and Mix N°12 on your bar?
Right here’s the way it went down (so as of presentation…)
Shaun Stewart (UK)
5 was the magic quantity for UK competitor, Shaun Stewart. Utilizing Graham’s Mix N°5 as his base, he selected 5 components to characterize the fifth technology of the Symington household who’re at present operating the present; the 5 cousins who’re liable for creating the Graham’s Mix Sequence, the Graham’s Mix Sequence competitors and who, in true Symington custom, proceed to respect the model’s previous while innovating the port class.
As per the transient, he stored issues easy along with his Margarita-style cocktail by utilizing available components that heroed the stone fruit notes he picked out in his chosen mix. The cocktail title in the meantime was an appreciative nod to the Malvasia Fina grapes and Alberto Soares, the illustrator liable for designing the placing bottles.
Malvasia Soares
40ml Graham’s Mix N°5
20ml reposado tequila
15ml peach liqueur
15ml contemporary lime juice
10ml agave syrup
Garnished with discarded grapefruit zest and contemporary basil
Diogo Pilão (Germany)
Right here representing Germany but in addition trying to do his native Portugal proud, Diogo introduced a seemingly easy however very complicated cocktail primarily based on the Fluffy Garibaldi made well-known at Dante in New York. Gentle and contemporary, the ethereal concoction featured Graham’s Mix N°12 Ruby Port from the north of Portugal and oranges from the south, certain along with strawberries, the fruit he remembers his dad and mom consuming paired with whipped cream.
The arduous work was within the prep: milk washing, infusions, sous vide and so on – which meant all Diogo needed to do whereas giving his presentation was whip the entire thing into form utilizing a hand blender. The outcome was a delicate, flippantly creamy low abv cocktail that will be welcome on any brunch menu.
Port ‘O’
140ml aerated pre-mix*
10ml vanilla syrup
Construct highball glass, no garnish.
Milk-washed, strawberry-infused Graham’s Mix N°12 Ruby Port:
#1 Infusion:
500ml Graham’s Mix N°12 Ruby Port
250g strawberries
Sous-vide: 60mins at 60°c
#2 Milk wash:
500ml strawberry-infused Graham’s Mix N° 12 Ruby Port
500ml freshly pressed orange juice
30 ml freshly pressed lemon juice
Technique:
Pour the combination of port, orange and lemon into: 250ml milk (3,5-3,8%). Let it sit, stir and pressure by a espresso filter.
Laurynas Lazdauksas (Amsterdam)
Laurynas regarded to the seaside of his native Lithuania for his crowd-pleasing, spritz-style ‘Dunes’ cocktail. Straightforward to drink and straightforward sufficient for anybody to make, the drink known as on three components: one half cordial, two elements Graham’s Mix N°5, three elements dry glowing wine or Cava, merely constructed over ice. That stated, there was a severe intention at its core: sustainability, with Laurynas amassing leftover grapefruit and ginger peels from the bar and boiling them up with hibiscus and cinnamon to create a bitter-sweet cordial that was simply the ticket for a Graham’s Mix N°5-based cocktail.
Dunes
60ml Graham’s Mix N°5
30ml grapefruit/hibiscus cordial
120ml with dry Cava to prime
Garnish: mint spring
David Pfister (Switzerland)
If we had been in any doubt as to the protagonist in David’s glass, we solely wanted to take a look at the color of his shirt: its wealthy, ruby tone captured the look, style and depth of his Pink Curtain cocktail completely. This was probably the most bartender-y of the cocktails on provide – stirred down, sharp and powerful. Partnering Graham’s Mix N°12 with one other grape-based product, cognac, the addition of home made redcurrant cordial added an agreeable tang (with the leftover pulp made right into a fruit leather-based garnish). A contact of Carpano Botanic Bitter rounded the drink off properly.
Pink Curtain
40ml Graham’s Mix N°12
20ml Camus VS cognac
20ml home made redcurrant cordial
1 barspoon of Carpano Botanic Bitter
José Guerreiro (Portugal)
Cold and hot, mild and darkish, bitter and candy all got here collectively in José’s Evening & Day. Impressed by the traditional Singapore Sling, the drink mixed each Graham’s Blends – N°12 representing evening and N°5 the day. The title additionally took into consideration the truth that the low abv cocktail might be consumed at any time of day, by to the night.
Bartender turned barista José mixed each of his crafts in his drink: one half was made in a French press, with water boiled just-so, earlier than combining with the Mix N°5 infusion and shaken over ice.
50ml Graham’s Mix N°5
15ml Graham’s Mix N°12
50ml pineapple juice
5ml flower honey
6g infusion of dried purple fruits
40ml scorching water (93*graus)
40ml G’Vine Flouration gin
20ml triple sec
2 dashes cherry bitters
Garnish: orange peel and verbena flower
Yannik Seeber (Austria)
Journey and adventurers sparked the concept for Yannik’s aptly named cocktail Viajante Vermelho aka The Pink Traveller. His components had been sourced from all all over the world, Portugal for the port clearly, unified with Scotland (peated whisky), France (pear liqueur), Peru (palo santo) and Mexico (limes). In much less succesful palms the whisky and palo santo syrup would have overpowered the decrease abv blended port however in some way, Yannik managed to get every part to speak fluently within the glass.
Viajante Vermelho (The Pink Traveller)
40ml Grahams Mix N°12
20ml peated whisky
20ml orange juice
20ml pear liqueur
20ml palo santo syrup
15ml lemon juice
3 dashes plum bitters
Cedric Philippe (Belgium)
The final presentation of the day got here from a quietly assured Cedric Philippe who took us again to the glamour of the Nineteen Twenties with The Grape Gatsby. Referencing the liquid model of Ernest Hemingway’s widespread ebook Demise In The Afternoon as inspiration, the drink included two dashes of absinthe for Nineteen Twenties decadence, a contact of agricole rhum “for the dance strikes”, Graham’s Mix N°5 “to duplicate the wonderful internet hosting abilities and selection location,” we’d skilled with Champagne for the final component within the social gathering – “bubbles and good instances.” Crisp and chic in style it additionally regarded the half with its vibrant yellow, edible flower garnish.
The Grape Gatsby
50ml Graham’s Mix N°5
7.5ml Clairin rum
2 dashes absinthe
Topped with Champagne
AND THE WINNER IS…
And identical to that, it was over – seven very completely different, very thrilling and really quaffable port-based cocktails which may simply win any non-port drinker over. In addition to the judging panel comprising Charlotte Symington, Senior Advertising Supervisor and member of the fifth technology of the Symington household, Hannes Desmedt, sommelier and bartender, bartender Iolanda Lourinha and The Cocktail Lovers.
Ultimately it was David Pfister who took the highest spot. Why? His drink ticked all of the containers for us: it regarded like a cocktail however tasted of port and moderately cleverly, the exact opposite can be true. “We may really feel the presence of the Mix Nº12, each in aroma and on the palate,” Iolanda commented. “All the things was very properly thought and structured, from the introduction of Mix Nº12 and his inspiration on love, to the elegant and cautious alternative of a Nick and Nora glassware. It was a sublime, trendy however above all, a traditional drink.”
Cedric Philippe got here in second, with a delighted Yannik coming in an in depth third. Cedric’s prize was a €500 money prize and two circumstances of Mix Nº5 & Mix Nº12 for his bar, whereas Yannik took house €200, with a case every of Mix Nº5 & Mix Nº12 for his bar to comply with sooner or later.
The final phrase goes to Charlotte Symington: “We created the Mix Sequence to showcase how versatile and approachable port may be in addition to unlock the potential we all know port has inside the world of mixology. Due to this fact, it was unbelievable to see – and style – all of the ingenious cocktails created by our grand finalists within the first ever Graham’s Mix Sequence Competitors. Every introduced such a excessive stage of creativity, ability and fervour that they made it very troublesome for the jury to crown our winner. Nonetheless, we made the unanimous choice that David’s ‘Pink Curtain’ allowed the port to shine by and be the hero of the serve. Elegant and complicated, this was the kind of drink we had in thoughts after we created Graham’s Mix Nº12.”
