NR&BA Best Cocktail Award

Just before Christmas and ahead of the Awards night being held on the 31st January 2018 at Colwick Hall Hotel, at which the winners of ALL the categories will be announced, we held the final of the BEST COCKTAIL AWARD, sponsored and judged by the industry’s own Enotria&Coe.

From the numerous entries received a final four were chosen. Each of the finalists were visited at the own venues and asked to create their chosen concoction.

The criteria? Originality, flair, flavour, value and presentation. Each entry needed to submit the recipe(s) and method(s) involved either on paper, or for those not camera-shy, via video! The entries were considered and discussed by industry assessors after which the finalists were selected.

The finalists are..

Grace Bond for Alchemilla with The Hunger of the Pines
Selected for… it’s all year round appeal but tastes and smells very reflective of this time of year. Balance of flavours and a clean taste on the palette makes this a fabulous restaurant cocktail, especially at Alchemilla.

David Langley for Last Chance Saloon with Fleur De Lis
Selected as… “ A liquid tribute to the Big Easy, The City That Care Forgot, and the incomparable N’Awleans state of mind that unifies everyone in the pursuit of passing a good time. A simple, easy to replicate and even easier to drink cocktail that makes the best of Southern Comfort…”

Ollie Riley for Tom Brown’s with Mary’s Berry
Chosen because…. a regular of theirs – namely, Mary (of course), dropped in some home grown berries from which Dan and Ollie created this innovative cocktail.

Ed Belshaw for World Service with Piña Koh-Lided
Chosen for.. the drink itself uses the rum, coconut & pineapple normally found in a classic Piña Colada and combines them with ingredients more commonly associated with South-East Asia (hence the ‘Koh’- the Thai word for island), and is intended to deliver the guest to faraway shores (the Asian postage stamp is a pun on this!)


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