There something magical about the art and science of the cocktail. And when a dozen of the most talented and creative mixologists compete to put their own spin on the revered Whiskey Cobbler cocktail, it’s an event to remember. Presented by Droski/Turner and The Social Concierge in support of Variety – The Children’s Charity and hosted by Cocktail Director Alex Black of Nightingale, the 4th Annual Deighton Cup Cocktail Jockey Mixology Competition was a winner from start to finish.
![The Deighton Cup Cocktail Jockey Mixology Competition featured variations on the traditional Whiskey Cobbler - photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_5761-397x600.jpg)
First, a glimpse into the inspiration for this year’s event.
The Whiskey Cobbler cocktail first appeared in the world’s first cocktail recipe book, Jerry Thomas’ 1862 Bar-Tender’s Guide, AKA The Bon-Vivant’s Companion. The ingredients of the traditional cobbler were simple – 1 tsp powdered sugar, 2 oz Bulleit Frontier Bourbon, and slices of orange or pineapple for garnish.
What the competitors created from this simple template was nothing short of stunning. The judges – two-time winner and Supermarine bartender Sean McGuigan, Robyn Gray, head bartender at Prohibition at the Hotel Rosewood Georgia, Shaun Layton, bar manager, Juniper Kitchen & Bar, and Joel Virginillo, Diageo Canada Reserve Spirit Consultant – had their work cut out for them.
Here’s the star-studded lineup.
![Shane Ely, Nightingale Restaurant - photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_5805-600x397.jpg)
![Shane Ely's Tip of the Cap - photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_5829-326x600.jpg)
![Danielle Jeckel, Raudz Regional Table – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_5841-600x397.jpg)
![Danielle Jeckel's Ambrosia – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_5893-397x600.jpg)
![Olivia Povarchook, Juniper – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_5915-600x397.jpg)
![Olivia Povarchook's Garrison Finish – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_5968-397x600.jpg)
![Katie Ingram, L’Abbatoir – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6013-433x600.jpg)
![Katie Ingram's Match Race – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6034-600x397.jpg)
![Jayce Kadyschuk, Clive’s Classic Lounge – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6084-397x600.jpg)
![Jayce Kadyschuk's Second Glance – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6098-600x397.jpg)
![Justin Taylor, The Cascade Room – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6129-600x397.jpg)
![Justin Taylor's Horse Play – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6176-600x397.jpg)
![Kaitlyn Stewart, Royal Dinette – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6219-600x397.jpg)
![Kaitlyn Stewart's Bojack Horseman – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6271-600x397.jpg)
![Dave Mott, Brandywine Bartending School – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6289-600x397.jpg)
![Dave Mott's A Slow Boat to China – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6332-397x600.jpg)
![Katie McDonald, Pourhouse – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6360-600x397.jpg)
![Katie McDonald's Northern Dancer – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6405-397x600.jpg)
![Lauren Maxwell – Chambar – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6456-600x397.jpg)
![Lauren Maxwell's Tuxedo Mask – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6464-397x600.jpg)
![Carolyn Yu, Freelance – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6529-600x397.jpg)
![Carolyn Yu's Mariah Cherry - photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6546-405x600.jpg)
![Matt Van Dinther, Nomad – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6562-397x600.jpg)
![Matt Van Dinther's White Snow – photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6616-368x600.jpg)
And at the end of the day, who won the bragging rights, the coveted Boothby Julep Trophy and $1,000 cash? Congratulations, Royal Dinette’s Kaitlyn Stewart, who revelled in her win, and drank from the trophy. Hat tips also go to runner-up Katie Ingram, and fastest competitor, Jayce Kadyschuk.
![The winner! Kaitlyn Stewart, Royal Dinette - photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6635-397x600.jpg)
![A drink from the Boothby Julep Trophy - photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/CAB_6638-349x600.jpg)
![Victory is sweet - photo by Cathy Browne](https://myvancity.ca/wp-content/uploads/2016/08/IMG_0143-466x600.jpg)
And here, for your enjoyment, is Kaitlyn’s winning cocktail, the Bojack Horseman. Cheers!
‘Bojack Horseman’ Cocktail
Ingredients:
1 ½ oz Bulleit Bourbon
½ oz House Milk Liqueur
¼ oz Okanagan Cherry Shrub
1 lemon wedge
Pinch of smoke salt
1 dash Ms. Betters Bitters Pineapple Star Anise bitters
Method:
1. Combine ingredients and shake for 10-15 seconds.
2. Strain over crushed ice in a rocks glass.
Making the milk liqueur:
Ingredients:
Equal parts vodka to white sugar to whole milk (preferably organic)
Method: Combine all ingredients into a mason jar or jug. Let stand for ten days at room temperature, mixing once a day. On the tenth day, use a fine mesh strainer lined with a coffee filter to carefully transfer the liquid contents into a clean, empty jar. Repeat this step until the extracted liquid (milk liqueur) is translucent. Finished product will be good for six months.
Making the cherry shrub:
Ingredients:
1 parts red wine vinegar
2 parts of fresh cherries (pitted and halved)
1 part sugar
Method: Combine cherries and vinegar in a jar and allow to sit for 2-3 days in the refrigerator. After this time, transfer the cherry-vinegar mixture into a saucepan and add sugar. Simmer the mixture on low heat, lightly macerating the cherries until the sugar fully dissolves. Strain the liquid (shrub) from the mixture, adding a pinch of salt. Once cool, keep refrigerated.
For a complete collection of the Deighton Cup Cocktail Jockey Mixology Competition, visit this Flickr page.