Vancouver Sun
Wolowidnyk: A prize-winning cocktail Juanita Ng
Congrats to David Wolowidnyk, bar manager of West Restaurant, whose Beldi cocktail won over thousands of entries in the inaugural World’s Most Imaginative Bartender contest sponsored by Bombay Sapphire.
In the competition, held in Marrakech, Morocco, each of the seven finalists was tasked with creating his or her most imaginative cocktail. Wolowidnyk says his winning cocktail was directly influenced by the sights, sounds and flavours of Marrakech.
“I came into Bombay Sapphire’s World’s Imaginative Bartender competition with a few ideas, but I really wanted to take cues from the experiences that were to unfold and, as expected, there were special moments when natural inspiration occurred,” he says. “It is such an honour to be recognized with this prestigious title.”
Here’s the recipe for Wolowidnyk’s winning Beldi cocktail.
Ingredients
45 mL Bombay Sapphire infused with Moroccan Saffron and Ginseng
20 mL Martini Bianco cold steeped with 5 mL Moroccan Mint Tea and 6-8 fresh mint leaves
15 mL Cinnamon/Cassia Syrup
2 dashes Lem-Marrakech Bitters, exclusively produced beforehand by Kale & Nori
Misting
Toasted Moroccan coriander tincture
To garnish
Lemon zest, with the star from Moroccan flag cut into it
Method
Combine Bombay Sapphire, Martini Bianco, Cinnamon/Cassia Syrup and Bitters
Stir with ice in a mixing glass
Mist the Toasted coriander tincture into the chilled glass
Strain into a chilled glass, garnish with a lemon zest and mist tincture again over the surface.
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