This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
News
Christian crowned UK cocktail king
Christian Tirel from Coco Tang in Nottingham has been crowned the winner of the UK heats of the Finlandia Vodka Cup and will now head to Lapland for the global final of the world’s longest-running vodka cocktail competition.
11 finalists were put through their paces at The River Room in the Millbank Tower on 22 November after regional heats had previously taken place in Edinburgh, Leeds, Liverpool, Bristol and London.
Tirel impressed the judges the most with his innovative cocktails called “Finnish’d with Thyme to Spare” and “Funlandia Sima” which included ingredients such as St Germain, Robin Hood Mead and Jasmine Syrup.
Chris White, Finlandia brand manager, said: “We are consistently impressed by the high quality of entries to the Finlandia Vodka Cup and this year, more so than ever, the standard has been excellent, reflecting the great talent the industry has to offer across the whole of the UK.
“It really was a close call, but Christian won the panel over with two excellent drinks.”
Tirel will be jetting off to Lapland in February to compete against the winners from 34 countries at the International Finlandia Vodka Cup finals.
He will have the opportunity to showcase his talents to bartenders and experts from across the world and potentially win the title of the International Finlandia Vodka Cup Winner.
Scroll down for Tirel’s winning cocktail recipes:
“Finnish’d with Thyme to Spare”
Ingredients:
• 30ml Finlandia Cranberry
• 10ml St Germain
• 10ml Cacao Blanc
• 10ml lemon juice
• 3 drops Tabasco
• Garnished with crushed ice & thyme
Method:
Add all the ingredients together and shake hard. Double strain and serve in a crystal goblet.
“Funlandia Sima”
Ingredients:
• 30ml Finlandia Cranberry
• 20ml Robin Hood Mead
• 25ml jasmine syrup
• 10ml fresh lemon juice
• 40ml cranberry juice
Method:
Add all the ingredients together and shake hard. Strain and serve over cubed ice with a lemon tulip speared with rosemary and rosemary mist sprayed over the glass, accompanied with mead fruit cake on the side.
Alan Lodge, 01.12.2010