George Ultra Lounge Head Bartender Shaun Layton Wins Cocktail Contest
(Modified from the press release.)
Shaun Layton of
George Ultra Lounge in Vancouver, BC has been named the Canadian winner of the second annual mixology challenge, "
Cocktails by Design". Hundreds of Mixologist's from across Canada submitted custom-crafted cocktail recipes showcasing the unique flavour profile of Bombay Sapphire Gin and the inspiration behind it.
Shaun's winning cocktail, “London Vine” will be the signature martini cocktail served at the
Bombay Sapphire Designer Glass International Competition in London, England this September and the 2008 Awards Gala, as well as a featured cocktail for Bombay Sapphire sponsored events throughout 2008. Layton will also be travelling to Vinopolis in London, England to meet with Mixologist and Bombay Sapphire Global Brand Ambassador
Merlin Griffiths.
About Shaun: Shaun Layton began his career in the corporate world working in hotels and more corporate restaurants - great learning ground for classic bartending skills. He started to take mixology seriously about 7 years ago. Here in Vancouver Shaun opened
The Ocean Club, creating an award winning cocktail program, and was part of the opening team at
The Mountain Club in Whistler. He continues to attend cocktail seminars around the world learning about new cocktail recipes and ingredients, however classic cocktails are his personal favourite to drink. Shaun says South American spirits such as Cachaca, rum, Pisco, and tequila are the most exciting trend in cocktail culture at the moment.
His Inspiration for “London Vine”:Says Shaun, “the name “London Vine” is a tribute to London Dry Gin and the vines from our BC Pinot Noir.”
"I stumbled upon some nice plums at the market, and when I think of plum, I
think Bombay Sapphire and pinot noir together. I knew that vanilla would go well to sweeten the cocktail and it would complement the pinot noir. The Lemon peel is one of Bombay Sapphire’s 10 botanicals so it has its place in the cocktail but also gives a fresh citrus aroma and the acid that is needed to punch flavours. The chocolate and lavender notes from the pinot will help complement the grains of paradise (also one of the 10 botanicals) And finally, the bitterness of the Campari will give the drink that final balance of flavour”
Recipe: London Vine Cocktail Ingredients
2 oz. Gin
Lemon Peel – Pith removed - 1 inch piece
Black Plum – 1 fresh, pit removed and quartered
Dash of Campari
1 oz Fresh Grapefruit Juice
15 mL (1 Tbsp) Vanilla Simple Syrup (recipe below)
15 mL (1 Tbsp) BC Pinot Noir
Vanilla Simple Syrup:
250 mL (1 cup ) white granulated sugar
250 mL (1 Cup) water
2-3 whole vanilla beans
Put equal parts sugar and water in a saucepan
Bring to a boil until the sugar dissolves
Add 2-3 vanilla beans and turn to simmer at a low heat for 10 minutes
Remove and let cool at room temperature
Keep refrigerated when not using
Method
1) In a “Boston Shaker”, glass portion, muddle lemon peel. Add plum pieces and muddle again.
2) Top half way up with ice and add all liquid ingredients (Gin, Campari, grapefruit juice, vanilla simple syrup, and pinot noir.)
3) Add shaker top and shake vigorously making sure the plums flavours have all been released.
4) Strain through a fine sieve or strainer into a chilled martini glass.
