There was a time when the thought of ‘a shot of tequila’ would equal connotations of standing at bar, sticky floor underfoot, a line of salt, a harsh spirit and a bitter slither of lemon.
The reputation has been hard to shake, though the efforts of tequila connoisseurs, knowledgeable bar staff and premium back bars has seen drinking habits of the Mexican spirit change.
Not everyone is convinced when they are told decent tequila should be sipped or drunk straight as the (Aztec) Gods intended.
Speciality tequila sellers such as Coriander Restaurant (whose varied tequila selection goes into double figures) will serve their tequila with a couple of cubes of ice and a garnish of lime rather than lemon and salt.
Competition two of the Bournemouth Bartenders League has been sponsored by Tapatio tequila. A handcrafted family run distillery based in the Mexican state of Jalisco.
We learn how the tequila is made using the finest handpicked agave. In the simplest terms, the agave plants are harvested and heated. The juice from the agave is left to ferment and is then distilled.
We are informed and trained in the world of tequila and Mezcal by Tapatio brand representative Declan McGurk. First up, we try the Tapatio Blanco, catching the aroma of each spirit in tall wine glasses.
As this clear tequila has not been aged, you can taste the true agave flavour of the tequila. With a peppery spiciness, it is smooth on the finish.
Next we taste the Tapatio Reposado that is slightly darker in colour as it has been rested in oak barrels for a few months. It is slightly sweeter, because of the ageing process yet maintains an agave hit.
This is followed by Tapatio Anejothat has been aged for over a year. As this is the smoothest and sweetest type of tequila, it is a perfect introduction for those who are still cautious when it comes to sipping the spirit.
We are also taught about Mezcal. Similar to tequila in that it is made from agave plants in Mexico but it is from a different region and is created using a slightly different process. We are offered a brand called Illegal Mezcal.
It is far more raw than tequila with a smokiness and an abundance of character. The flavour reminds me of time spent on the Oaxaca coast where farmers would sell their own Mezcal to the bars before stumbling home with empty petrol cans that once carried their spirit.
It is always great when something can evoke such memories, particularly such a specific, lively spirit. But this is no time to reminisce as competition two of the Bournemouth Bartenders League is about to take place.
Mai Tai is the venue. An award winning cocktail bar located in Ashley Cross that has been on the scene since 2007.
It is February, Valentine’s Day is a big money spinner for those in bar and catering work so therefore the theme for competition two is aphrodisiac. As with competition one, competitors from various venues from across the BH area compete and judge each others drinks.
It is all about confidence, style, delivery, presentation and taste. It is an opportunity for the bartenders to learn from each other and develop.
The ten competitors throw components around like scientists in waistcoats. Breaking Bad for mixologistsmeets the Fringe FBI department for cocktails. Science meets creativity inspired by experimental molecular chefs such as Heston.
Senses are hit with hot chocolate, chili, strawberries, sherry, ginger, orange, lime, infusions, steam, foam, flames, colourings, candles and roses to the soundtrack of Barry White or Mariachi. A couple of hours later we have been presented with ten different cocktails in ten very different formats.
Each competition comes with a sponsor prize. On this occasion, the prize is a very special bottle of TapatioExcelencia Gran Reserva Extra Anejo.
Special mention is given to first time cocktail competition entrant and first female to enter into the Bournemouth Bartender’s League, Tor Byrnes from Coriander Restaurant whose love of tequila is represented by the simplicity of the use of Tapatio Blanco in her drink.
A margarita made with fresh lime, exactly as it is has been served on visits toJalisco in Mexico . A detail that did not go unnoticed by the brand sponsor judge. However, LarryHaxby of the Larder House won the prize for his use of Tapatio Blanco with pink peppercorns and pineapple.
The now well lubricated and appreciative competitors now turn judges. Their votes are in and as per competition one, it is tight.
Joint third goes Larry Haxby and Andy Coleman of Mai Tai for his pepper corns, Tapatio Blanco and sherry cocktail dramatically presented with a steamy infusion.
Tommy Quy from the Captains Club also gained joint third place with his romantic take on chocolate, strawberry chili and Tapatio Blanco inspired by candles and Barry White Kane Manley from Chewton Glen did no harm to his position in the league by grabbing second place with a well balanced drink consisting of Tapatio Blanco, Fernet Branca and chili bitters.
Competition Two winner is Hassan Mugambwafrom The Captains Club who earns ten points towards the league positions. His winning drink, ‘Mysterious Lady’ was created using Tapatio Blanco, Dante pear liquor, honey and dark chocolate.
The next competition is Cognac Drinks To Suit A Revolution and will take place at Aruba on Wednesday 6th March at 2pm and is sponsored by Martell VSOP.
League Table after Competition Two:
- 1. ADAM HAINES, URBAN BEACH HOTEL, 10
- 1. HASSAN MUGAMBWA, CAPTAINS CLUB, 10
- 3. KANE MANLEY, CHEWTON GLEN, 8
- 4. TOM POPLE, LARDER HOUSE, 5
- 5. LAWRENCE HAXBY, LARDER HOUSE, 4
- 5. TOMMY QUY, CAPTAINS CLUB, 4
- 7. ANDY COLEMAN, MAI TAI, 3
- 7. JOE PROUT, DELICIOUS DINING, 3
- 9. ALEX CHARLESWORTH, CAPTAINS CLUB, 2
- 9. TOM KING, LARDER HOUSE, 2
- 11. DANIEL BOOTH, SMOKIN ACES, 1
- 11. TOR BYRNES, CORIANDER, 1
- 11. TERRY DENNIE, URBAN REEF, 1
- 11. MATTHEW DUTTON, SMOKIN ACES, 1
- 11. JACK NOBLE, ARUBA , 1
- 11. BEN PIERCY, FRAMPTONS, 1
- 11. MAX REED, SMOKIN ACES, 1
- 11. JOEL WHITMORE, LARDER HOUSE, 1
- 11. SHYAM, 1
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