After a cross-country tour and stiff opposition, GREY GOOSE celebrates its national winner and finds 46 other reasons to drink Cherry Noir flavoured cocktails
TORONTO, July 5, 2013 /CNW/ - They came, they saw, they sipped: after a whirlwind tour in search of the country's best Cherry Noir flavoured vodka cocktail, the annual GREY GOOSE Pour Masters Competition came to a dramatic finale with Montreal bartender Gabrielle Panaccio, of Le Lab Comptoir a Cocktails, claiming the top prize.
GREY GOOSE Global Ambassador Ludo Miazga along with celebrity mixologist Marian Beke of Nightjar Bar in London, judged the four regional competitions in Calgary, Vancouver, Toronto and Montreal where 47 of Canada's top bartenders vied for the top spot of Pour Master of the year. Bringing a new twist to the annual mixology event, competitors were tasked to create a cocktail using a local ingredient from their hometown, a French ingredient inspired by GREY GOOSE's heritage, and the hero ingredient - GREY GOOSE Cherry Noir flavoured vodka, made with hand-picked black cherries from the Basque region of France.
"Pour Masters is unlike any other bartending event in Canada," said Michael Corvese, Brand Manager, Bacardi Canada Inc. "We strive to bring together the country's best bartenders to showcase their skills in competition, and this year's competitors brought a whole new level of quality craftsmanship."
The regional winners astounded the judges with their creativity and passion. From Oliver Stern's elegant MariLou cocktail in Toronto and Jimmy Nguyen's innovative use of a coffee filter in Calgary, to Vancouverite Robyn Gray's Foie Gras-stuffed cherry garnish in his Duck Duck Goose cocktail, the 2013 competitors raised the bar for cocktail culture in Canada.
"The GREY GOOSE Pour Master competition was truly an eye-opening experience to the tremendous talent in Canada," said Ludo Miazga, GREY GOOSE Global Ambassador. "I have worked with renowned mixologists from all over the world, and our Canadian competitors certainly measured up. I was continuously amazed with the innovation and creativity that they brought to the table, making this one of the hardest competitions I've ever had to judge."
Despite 46 inspiring creations and three regional winners, Panaccio was awarded the title of national winner. Dazzling the judges with her winning cocktail, Decoction de Printemps, Panaccio upped the ante by combining GREY GOOSE Cherry Noir flavoured vodka with Dolin vermouth, smoked applewood maple syrup, Lapsang Suchuong tea, and a dash of bitter tonic. A truly immersive experience, inspired by a sort of 'doctor's potion,' or elixir, Panaccio's concoction received top marks across the board with all judges.
"Delicate, elegant, professional and humble, Gabrielle brought a certain 'je ne sais quoi' to the Pour Masters competition," said Miazga. "Not only did she exemplify creativity, finesse, and flair, Gabrielle preserved the authenticity of the Cherry Noir flavoured vodka, bringing it to a whole new dimension."
As the national winner, Panaccio will move on to represent Canada and compete at the GREY GOOSE 10, a global mixologist competition taking place in France in September. The three regional winners - Jimmy Nguyen from Calgary, Robyn Gray from Vancouver, and Oliver Stern from Toronto - received a prizewinning trip to Tales of the Cocktails in New Orleans later this month.
CANADA'S BEST TASTING SUMMER COCKTAILS, BROUGHT TO YOU BY THE 2013 GREY GOOSE POUR MASTER FINALISTS
Recipes and hi-res images are available here: http://bit.ly/10YA4Z6
PAR-ASIAN
By Jimmy Nguyen of Cube Lounge in Calgary
Inspired by his Vietnamese background and the French vodka, Nguyen's Par-Asian presented a clever play on the Parisian. Mixing Cherry Marnier, Tarragon, and Gomme, Nguyen got creative with the GREY GOOSE Cherry Noir flavoured vodka through a filter of freshly ground coffee. Served with a French-style duck liver plate, the Par-Asian charmed judges and stole the winning spot in the Calgary Pour Master competition.
DUCK DUCK GOOSE
By Robyn Gray of Pidgin in Vancouver
Gray's cocktail concoction impressed judges in creativity and presentation with his final masterpiece sitting in a shelled-out Goose Egg, garnished with a foie gras-stuffed Torchon Cherry. Gray combined duck-fat washed Cognac prepared in advance with GREY GOOSE Cherry Noir flavoured vodka, Noilly Prat French Vermouth and orange bitters.
MARILOU
By Oliver Stern of the Toronto Temperance Society in Toronto
Presenting a modern spin on the Cosmopolitan, Stern combined Cointreau, Dolin dry, and Ontario cherry/Niagara cider vinegar shrub with GREY GOOSE Cherry Noir flavoured vodka. Simple and classic, Stern scored points with judges for noting that in the creation of his MariLou he considered current cocktail trends, like fun new twists on traditional cocktails.
About GREY GOOSE Pour Masters
GREY GOOSE Pour Masters offers an inside look into Canada's cocktail culture and the creative talent that is being recognized on the world stage. Unlike any other mixologist event in Canada, Pour Masters gathers the nation's top talent for an exclusive and premium competition. Ludo Miazga, GREY GOOSE Global Ambassador, will select one national winner to travel to France to compete in GREY GOOSE 10, an elite internationally renowned mixologist competition featuring leading bartenders from around the world.
About GREY GOOSE® vodka
Every step in the making of GREY GOOSE is focused on creating an exceptional vodka. GREY GOOSE is made in France from the finest soft winter wheat - the same wheat used to make delicious French breads and pastries - and pure spring water sourced from deep beneath the limestone hills of the Grande Champagne region of Cognac. GREY GOOSE is smooth and round with a gentle sweetness that fills the mouth; a hint of almond is followed by a long, satisfying finish. GREY GOOSE vodka is also available in four flavors: L'Orange, Le Citron, La Poire, and it's latest release, Cherry Noir flavoured vodka.
About GREY GOOSE Cherry Noir
Cultivated from the finest ripe black cherries, GREY GOOSE Cherry Noir flavoured vodka combines the aroma of fresh cherries and sweet red fruits with dark fruit flavours and layers of spice. The black cherries used to create GREY GOOSE Cherry Noir flavoured vodka come from orchards nestled in the southwest of France, where the humid climate, lush greenery and mild temperatures make for ideal harvesting conditions. The result: a sophisticated, sensuous flavoured vodka and exceptional complement to any night.
Image with caption: "Gabrielle F. Panaccio, National winner of the Grey Goose Pour Master competition (CNW Group/Grey Goose Pour Masters)". Image available at: http://photos.newswire.ca/images/download/20130705_C5710_PHOTO_EN_28793.jpg
Image with caption: "Decoction de Printemps, the national winning cocktail of the overall Grey Goose Pour Master competition (CNW Group/Grey Goose Pour Masters)". Image available at: http://photos.newswire.ca/images/download/20130705_C5710_PHOTO_EN_28795.jpg
Image with caption: "MariLou, winning cocktail of the Toronto Grey Goose Pour Master competition by Oliver Stern of the Toronto Temperance Society (CNW Group/Grey Goose Pour Masters)". Image available at: http://photos.newswire.ca/images/download/20130705_C5710_PHOTO_EN_28797.jpg
Image with caption: "Duck Duck Goose, winning cocktail of the Vancouver Grey Goose Pour Master competition by Robyn Gray of Pidgin (CNW Group/Grey Goose Pour Masters)". Image available at: http://photos.newswire.ca/images/download/20130705_C5710_PHOTO_EN_28799.jpg
Image with caption: "Par-Asian, the winning cocktail of the Calgary Grey Goose Pour Master competition by Jimmy Nguyen of Cube Lounge (CNW Group/Grey Goose Pour Masters)". Image available at: http://photos.newswire.ca/images/download/20130705_C5710_PHOTO_EN_28801.jpg
SOURCE: Grey Goose Pour Masters
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