Welcome to the 8th instalment of Bottom Of The Barrel- a collaborative effort between Two For The Bar and Joann Pai of Acorn Mag. Throughout the series we have challenged craft bartenders to use not-so-craft ingredients to create a new cocktail.
Last time we saw Donnelly Group’s Trevor Kallies go toe-to-toe with Baja Rosa. Trevor has now called out Katie Ingram of UVA Wine and Cocktail bar and saddled her with Malibu Island Spiced- a low-calorie version of everyone’s favourite tropical liqueur (YUM!).
The Bartender: Katie Ingram
The Ingredient: Malibu Island Spiced
The Cocktail: Coco Low-cal
2 oz Malibu Island Spiced
1/2 oz Fernet
1 oz pineapple juice
1/2 oz fresh lime juice
3/4 oz coconut cream
2 Dashes of Bittered Sling Plum Root Beer Bitters
Shake all ingredients over ice and strain into a chilled glass filled with crushed ice. Garnish with a pineapple leaf fan and a cherry.
I tasted the challenge ingredient by itself prior to having the cocktail. For those of you that aren’t aware, Malibu Island Spiced is sweetened with Truvia. Truvia, like many sugar alternatives, has a bitter, chemically after-taste which I was quite certain would come through in the final cocktail. I was mistaken. Not shying away the challenge, Ingram used a full 2 oz of her ingredient and managed to make a light, balanced cocktail. In fact, I’m quite certain it’s the only cocktail in the challenge so far that Joann and I drank in it’s entirety!