LIFE

Cocktail Hour: Flying High



The older I get, the less I tend to drink. I do like the occasional glass of wine or a well-mixed drink before a nice dinner at a restaurant – sometimes I even splurge and get one more after dinner, a liquid dessert.

I like to be challenged, especially if its cocktails I can remake at home when I throw dinners myself. Once a year the best bartenders in the world go head to head competing on making the best cocktails at the prestigious Word Class competition.

The competition is for elite bartenders only, where the field of 56 bartenders is slowly cut down to just a few, who are competing for the prestigious title. Throughout the competition the bartenders mix with all of Diageo’s brands, Ketel One, Cîroc, Tanqueray No.TEN, Don Julio, Ron Zacapa, Talisker, Cardhu and Singleton Classic Malts, and not to forget Johnnie Walker Gold Label Reserve, Johnnie Walker Blue Label and Johnnie Walker Platinum Label.

It is no secret that I always keep an eye out for the Danish bartender. Denmark has become quite the cocktail country and every year they just seem to become better and better. Michael Hajiyianni from one of my favorite Copenhagen cocktail bars Ruby, won the first part of the whole competition, the Flavour of a Nation with his Flying High. It’s based on one of my favorite whisky, so what’s not to like really. Overall Michael got a 9th place.

Before you start mixing, always remember to drink responsibly.

Michael’s Flying High
Makes 1

 

40 ml Johnnie Walker Black Label

 

15 ml cucumber cordial:
200 ml. water
100 g sucker
1 cucumber

 

100 ml apple/coconut water:
45 g apple chips
500 ml. coconut water

 

A bit of your Oxalis Triangularis (or a slice of apple) for decoration
Ice

 

 

Start with your cucumber cordial. Take 200 ml of water, 100 g. sucker and the peel from the entire cucumber. Dissolve the sucker in the water at low heat together with the peel from the cucumber, and let it set for an hour. Set aside to cool.

Take the 45 g. of apple chips, spin them with 500 ml. of coconut water and let it rest for an hour before running it all through a strain to get out the chips.

A ice to a highball glass. Add the whisky, your cucumber cordinal and apple/coconut water.

Spin with a spoon and decorate with a bit of your edible Oxalis Triangularis – you can also just use a slice of apple, if your are not a full-grown botanic yet – before serving.

 

Paid partnership with Diageo. Thoughts and opinions are 100% my own. Thanks for supporting collaborations that I am excited about and that have kept Bungalow5’s doors open.

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