Last week we featured the second installment of our Bottom Of The Barrel Series- a collaborative effort between Two For The Bar and Joann Pai of Acorn Mag in which we challenge craft bartenders to use not-so-craft ingredients to create a cocktail.
Photo by Joann Pai
Last week we saw David Bain of Calgary’s Model Milk using espresso vodka. David forwarded the challenge to Fairmont Pacific Rim Bartender and Diageo World Class finalist (he placed 4th in the world in 2014), Grant Sceney. Grant graciously accepted the challenge as he was faced with incorporating his mandatory ingredient- Alizé Bleu- into a new cocktail creation.
The Bartender: Grant Sceney
The Ingredient: Alize Bleu
The Cocktail: I’m Blue (da-ba-dee-da-ba-da)
Recipe:
1.5 oz Alizé Bleu
1.5 oz Alborg Taffel Akvavit
½ oz pear vinegar
½ oz lemon juice
⅔ oz coconut purée
⅔ oz egg white
Dry shake all ingredients then wet shake (over ice). Strain into a glass over crushed ice. Garnish with a mint sprig.
Photo by Joann Pai
