Whisky Focus - UK Diageo Reserve World Class Finalists Cocktail Recipes

Fancy trying a World Class cocktail?

Just in case you fancy trying out the semi final winning cocktails at home I have listed all 11 of the 2016 UK Diageo Reserve World Class Finalists Cocktail Recipes:

• 39 Steps created by Liam Broom, Callooh Callay
  
  35ml Talisker Storm
  15ml Manzanilla
  15ml Cocchi Americano
  15ml red currant cordial
  2 dashes cardamom bitters
  
  Method: Stirred and served on the rocks, garnished with red currants and edible flowers.
   
• Cassavanova created by Tim Laferla, City Social
  
  20ml Johnnie Walker Gold Reserve
  20ml Campari Infused with Banana Leaf and Cassava Starch
  20ml Cocchi Torino
  
  Method: Stir and strain, garnish with a scroll with a poem inside.
   
• Constantinople created by Sean Fennelly, Milk & Honey
  
  35ml Talisker Skye
  50ml Cold-brew coffee
  10ml Amaro Montenegro
  5ml Ginger syrup
  2 dashes Regan's Orange bitters
  
  Method: All ingredients are added, at room temperature, to a Turkish coffee pot and presented with an earthenware coffee cup. The guest then has the option to experience the digestif hot (Heated via a small oil burner at the table), or cold (By pouring the drink over a rosewater ice cube, also presented at table).
   
• TV Dinner created by Kyle Wilkinson, Blind pig
  
  25ml Bulleit Rye
  35ml Thanksgiving vermouth (red)
  2 dashes Fernet Branca
  Atomiser of stuffing tincture
  Orange zest
  
  Method: Stirred down and decanted to hip flask, serve with glass. The way I am serving this is slightly different as currently I am getting made a TV dinner box. The customer would get served thanksgiving dinner in the box, they would have to open the box, peel back the film. In there would be the drink chilled, and palate cleansers.
   
• Labelled Immunity created by Scott Gavin, Rosewood Hotel
  
  35ml Johnnie Walker Blue Label 20ml Amaro cioccar 5ml 1 to 1 Honey and strong espresso syrup 2 drop Aphrodite Bitters
  
  Method: The guest will be able to customise the drink by choosing from 3 different coffee beans when cooking the syrup and feel involved when melting home grown honey comb. Finish by smoking drink with Hickory wood chips
   
• 3AM created by Lorenzo Antinori, Dandelyan
  
  40ml Ketel One
  15ml Apple Orgeat
  20ml Apple pulp
  10ml Apple cider
  1\2 Lemon
  
  Method: Combine all ingredients in a container & whisk together. Pour into a Collins glass, add crushed ice & churn/swizzle with a fork in order to chill & dilute the cocktail. Garnish with dehydrated Apple slices
   
• Aidan Bowie, Dandelyan
  1 Part Don Julio Blanco Tequila
  2 Parts Blood orange & artichoke posca
  Top with sparkling water
  
  Method: The drink is served as a sharing punch over ice with watercress & blood orange
   
• The Eden Project created by Dominic Whisson, The American Bar at The Savoy
  
  45 ml Don Julio Blanco
  20ml Lime juice
  10ml Eucalyptus honey water
  15ml Pear eux de vie washed with coconut oil
  1/8 Avocado
  
  Method: Blend & stirred, served in a bowl with a soil garnish
   
• In Wildness created by James Bowker, The Edgbaston Boutique Hotel & Cocktail Lounge
  
  60ml Meadow-infused Tanqueray No. TEN (Grass & Sorrel)
  25ml Fresh Lemon Juice
  25ml Apple, Pea and Quince Shrub
  15ml Tonic Water
  
  Method: The guests will be presented with an array of pickled vegetables, plants & fruits which they can choose their garnish from. Served in a wine glass. Method: Shaken
   
• Earth From Above created by Jerome Allaguillemette, Sexy Fish
  
  50 ml Don Julio Blanco infused with Lapacau tree bark smoked Broccoli
  20 ml Aperol
  10 ml Yuzu
  10 ml Cocchi Rosa
  50 ml Prosecco
  3 Drops of peach & chili essence
  Broccoli, Hibiscus powder
  
  Method: Build the drink in a watering can before swirling it inside with cracked ice. Pour the liquid on top of the Broccoli, which is covered at the top with Hibiscus powder & stand in a rocks glass with crushed ice with Prosecco. The cocktail will fall as a rain 7 will collect all the Hibiscus powder.
   
• Sex Out the City created by Gordon Purnell, Panda & Sons
  
  240ml Ketel One Vodka Citroen
  180ml Dry Damson Water
  100ml Red Cabbage Juice
  90ml Sweet Dandelion Water
  60ml Lime
  
  Method: Served for sharing in a water fountain. Add the cabbage juice to the fountain. Then the other ingredients one by one & watch the whole thing change colour. Guests are encouraged to fill their martini glass from the moving liquid in the fountain.

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