Deighton Cup Cocktail Jockey Mixology Competition A Runaway Winner

Deighton Cup Cocktail Jockey Mixology Competition A Runaway Winner

 

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
The Deighton Cup Cocktail Jockey Mixology Competition featured variations on the traditional Whiskey Cobbler – photo by Cathy Browne

 

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
Shane Ely, Nightingale Restaurant – photo by Cathy Browne
Shane Ely's Tip of the Cap - photo by Cathy Browne
Shane Ely’s Tip of the Cap – photo by Cathy Browne
Danielle Jeckel, Raudz Regional Table – photo by Cathy Browne
Danielle Jeckel, Raudz Regional Table – photo by Cathy Browne
Danielle Jeckel's Ambrosia – photo by Cathy Browne
Danielle Jeckel’s Ambrosia Salad – photo by Cathy Browne
Olivia Povarchook, Juniper – photo by Cathy Browne
Olivia Povarchook, Juniper – photo by Cathy Browne
Olivia Povarchook's Garrison Finish – photo by Cathy Browne
Olivia Povarchook’s Garrison Finish – photo by Cathy Browne
Katie Ingram, L’Abbatoir – photo by Cathy Browne
Katie Ingram, L’Abbatoir – photo by Cathy Browne
Katie Ingram's Match Race – photo by Cathy Browne
Katie Ingram’s Match Race – photo by Cathy Browne
 Jayce Kadyschuk, Clive’s Classic Lounge – photo by Cathy Browne
Jayce Kadyschuk, Clive’s Classic Lounge – photo by Cathy Browne
 Jayce Kadyschuk's Second Glance – photo by Cathy Browne
Jayce Kadyschuk’s Second Glance – photo by Cathy Browne
 Justin Taylor, The Cascade Room – photo by Cathy Browne
Justin Taylor, The Cascade Room – photo by Cathy Browne
 Justin Taylor's Horse Play – photo by Cathy Browne
Justin Taylor’s Horse Play – photo by Cathy Browne
Kaitlyn Stewart, Royal Dinette – photo by Cathy Browne
Kaitlyn Stewart, Royal Dinette – photo by Cathy Browne
Kaitlyn Stewart's Bojack Horseman – photo by Cathy Browne
Kaitlyn Stewart’s Bojack Horseman – photo by Cathy Browne
Dave Mott, Brandywine Bartending School – photo by Cathy Browne
Dave Mott, Brandywine Bartending School – photo by Cathy Browne
Dave Mott's A Slow Boat to China – photo by Cathy Browne
Dave Mott’s A Slow Boat to China – photo by Cathy Browne
Katie McDonald, Pourhouse – photo by Cathy Browne
Katie McDonald, Pourhouse – photo by Cathy Browne
Katie McDonald's Northern Dancer – photo by Cathy Browne
Katie McDonald’s Northern Dancer – photo by Cathy Browne
Lauren Maxwell – Chambar – photo by Cathy Browne
Lauren Maxwell – Chambar – photo by Cathy Browne
Lauren Maxwell's Tuxedo Mask – photo by Cathy Browne
Lauren Maxwell’s Tuxedo Mask – photo by Cathy Browne
Carolyn Yu, Freelance – photo by Cathy Browne
Carolyn Yu, Freelance – photo by Cathy Browne
Carolyn Yu's Mariah Cherry - photo by Cathy Browne
Carolyn Yu’s Mariah Cherry – photo by Cathy Browne
Matt Van Dinther, Nomad – photo by Cathy Browne
Matt Van Dinther, Nomad – photo by Cathy Browne
Matt Van Dinther's White Snow – photo by Cathy Browne
Matt Van Dinther’s White Snow – photo by Cathy Browne

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
The winner! Kaitlyn Stewart, Royal Dinette – photo by Cathy Browne
A drink from the Boothby Julep Trophy - photo by Cathy Browne
A drink from the Boothby Julep Trophy – photo by Cathy Browne
Victory is sweet - photo by Cathy Browne
Victory is sweet – photo by Cathy Browne

 

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.

 

Leave a Comment