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Graham’s Blend Series global cocktail competition returns
Graham’s Port has announced the launch of the second edition of its global competition aimed at bartenders and mixologists.
The national heats of the competition tasks entrants with devising a new cocktail using either Graham’s Blend Nº5 White Port or Blend Nº12 Ruby Port, fortified wines specifically intended for mixing.
Charlotte Symington, fifth-generation Port producer and senior marketing manager at Symington Family Estates, said: “We created the Blend Series because we wanted to produce a Port that was made specially for mixing, appealing to a new audience of port lovers. That’s why we’ve brought the Blend Series cocktail competition back for a second year running – to celebrate and encourage creativity when it comes to port. We had such a fantastic reaction to last year’s competition, we’re excited to see what this year brings.”
The UK heat, taking place in central London next month, will be judged by Sandrae Lawrence (editor of The Cocktail Lovers), Tom Symington (Port brand manager at John E. Fells), and Paulo Azevedo (head bartender at Bacchanalia).
After the national heats have taken place place, in the UK, Austria, Belgium, Germany, Iceland, Lithuania, Portugal, the Netherlands, Norway, and Switzerland, the winners of each will then compete in the global final in Porto, held from 24 to 26 May.
The overall winner will receive a €1,000 cash prize and a six month supply of Graham’s Blend Ports for their bar.
Last year’s winner, Switzerland’s David Pfister, won with his ‘The Red Curtain’ – a combination of Blend Nº12 with Camus VS Cognac and a homemade red currant cordial, finished with a spoon of Carpano Botanic Bitter. Of his participation in the competition, he said: “It put my mixology skills to the test, and it was an amazing experience tapping into new and unique flavours by getting creative with Port.”
The entry deadline for the UK heat is 6 April. Those wishing to partake are asked to email gabriella.messent@fells.co.uk with their cocktail name and recipe, a photograph of the cocktail, and a brief description of the concept.
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