It’s fitting that at the same time Canadians are rushing to their local patios for a summer cocktail, that one of our very own, Edmonton native, James Grant, took home the title of World Class Bartender of the Year 2021 at the Diageo World Class Global Finals! James is currently a bartender at Little Hong Kong in Edmonton, where folks can get a cocktail from the reigning World Class Bartender of the Year; how cool is that!? Below, instructions on how to make James’ final winning cocktail challenge. Cheers! —Noa Nichol
All Hands Cocktail
1.5oz / 45ml Dolin Dry Vermouth
0.5oz / 15ml simple syrup 1:1
0.5oz / 15ml citric acid powder
1/8 teaspoon strawberries (sliced with tops on)
35 grams water
0.5oz / 15ml X2 fresh basil leaves
2 Green Chartreuse
2 dashes
Lemon coin (express oil and place on top of king cube) for garnish
Two hours in advance, chill ISI whipped cream syphon in the freezer. Chill Singleton, Dolin Dry Vermouth, Water, Green Chartreuse and Simple Syrup in advance. At service, remove syphon and add all ingredients. Seal the syphon and charge with a whipped cream charger (No2) then shake hard for 15 seconds. Charge a second time with whipped cream charger (No2) and shake for 15 seconds. Place the syphon in a cold bath of salt, crushed ice, and water for 45 seconds. Remove the syphon from ice bath and vent the syphon as quickly as possible using a shaker tin over the nozzle to catch any liquid that vents. Open the syphon and, using two fine mesh strainers, strain contents into a chilled Nude Finesse Rocks Glass containing a large king cube of ice. Express the oil from a pound-sized lemon coin over the surface of the cocktail and then place the lemon coin on top of the king cube.
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