Edinburgh Barman Andrew Kearns Raises the Bar with his Innovative Gin Win.

Andrew Kearns from Monteiths in Edinburgh was last night crowned the winner of Caorunn Scottish Gin’s new cocktail competition hosted in association with the Scottish Society of Professional Bartenders. The competition, which took place in The Voodoo Rooms in Edinburgh city centre, put the city’s talent to the test during an evening of creativity and showmanship.

Andrew Kearns wowed the judges with his exceptional mixology skills and triumphed over competition from Edinburgh’s leading bartenders, with his Caorunn cocktail– Copper Berry Fizz.

The contest was devised to celebrate and showcase Edinburgh’s bartending community. To enter participating bars were asked to nominate one of their bartenders to create one original Caorunn cocktail which would be sold and advertised in their bar during the lead-up to the competition.

In a two hour live final, Andrew and his fellow entrants were tested to the limits in rounds where they showcased their Caorunn cocktail creation in front of an audience of industry peers. Entrant’s cocktails were judged on flavour, aroma, technical ability, showmanship and product knowledge by a panel of industry experts.

Edinburgh’s high standard of mixology skill shone throughout the evening with entries from leading bars including Sygn, Monteiths, Bond no9, Lebowskis, Montpeliers, 56 North, Room at 34, and The Voodoo Rooms amongst others.

An all expenses paid trip to the Highlands, to Balmenach Distillery in Speyside (the home of Caorunn) for the winner and two colleagues, cash prizes and bottles of Caorunn were all up for grabs as bartenders battled it out by creating their Caorunn cocktail to present to the judges. Infused with five Celtic botanicals Caorunn’s crisp dry taste provided the perfect base for a host of cutting edge cocktails and bartenders wowed the crowd with their innovative drinks.

After the highly competitive contest, Andrew was declared the winner with his impressive and innovative creation, Copper Berry Fizz, a refreshing cocktail served in an antique goblet and garnished with Stencilled Peychaud's Bitters. This was closely followed by runners up Jon Hughes from Sygn and Martin Duffy from 56 North.

The competition was judged by Ervin Trykowski, Caorunn’s Brand Ambassador, Edinburgh bartender Grant Neave and Ben Hird from Box Marketing in London.

Caorunn’s Brand Manager Ibolya Bakos "The calibre of entries has been fantastic - but we expect no less from Edinburgh bartenders! The final was a really great event and the judges had a hard task selecting a winner."

Andrew from Monteiths, winning Cocktail:
Ingredients: 60ml Caorunn Scottish Gin, 10ml Creme de Mure, 25ml lemon juice, 20ml elderflower & rosemary syrup, large dash of egg-white & an Appletiser charge.

Method: Pre-shake first five ingredients to emulsify mixture. Shake and double strain into chilled glass, charge with Appletiser and garnish.

Caorunn: Since its launch in August 2009, Caorunn Scottish Gin (pronounced ‘ka-roon’) has been a hit with gin lovers across the UK and key European gin markets. This small batch distilled Scottish Gin, which is infused with five Celtic botanicals, has inspired even the most discerning, sophisticated drinkers with its clean, crisp, aromatic taste and long dry finish.

Recent Trade News Articles

• Caorunn's Bartender Competition Winner (05 Aug 11

News & Features Index

Edinburgh Home / Fluid News / Trade News / Caorunn's Bartender Competition Winner

Special Offers

All Special Offers

News

• Japanese Restaurant Wins Scottish Award
• Edinburgh’s New Michelin Star Restaurant
• Win A Hamper
• Caorunn's Bartender Competition Winner

All News