Deighton Cup Cocktail Jockeys Took on Classic Punch – and Blew Everyone Away

Deighton Cup Cocktail Jockeys Took on Classic Punch – and Blew Everyone Away

The Deighton Cup celebrated its 10th anniversary this year – but that wasn’t the only milestone surrounding this prestigious event. It was also the sixth anniversary of the much-loved and highly popular Cocktail Jockey Mixologists Competition, hosted again by Cocktail Jockey Director Alex Black and The Social Concierge’s Tyson Villeneuve. And this year, 10 of BC’s most talented bartenders took on classic punch in a classic setting – the Prohibition Bar at the Hotel Georgia.

Alex Black
Alex Black
Tyson Villeneuve
Tyson Villeneuve

According to Wikipedia, the word punch is a loanword from Sanskrit पञ्च (pañca), meaning “five”, as the cocktail was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. All the competitors elevated the original humble cocktail in a variety of innovative – and unexpected ways, using Mount Gay XO Rum as the featured spirit.

This year’s judges – Sean McGuigan, Head Bartender, Fairmont Pacific RimRobyn Gray, Bar Manager, Rosewood Hotel Georgia, last year’s winner Michelle Medwin, Lead Bartender, The Vancouver Club and Matt Hehn, Regional Marketing Manager, Southern Glazer’s Wine & Spirits all said that it was one of the best competitions ever.

Judges Sean McGuigan and Robyn Gray
Judges Sean McGuigan and Robyn Gray
Judges Michelle Edwin and Matt Hehn
Judges Michelle Edwin and Matt Hehn

At the end of the hard-fought competition, Shane Ely walked away with First Prize and the Fastest Bartender Award, with Jayce Kadyschuk and Mike Shum taking Second and Third Place, respectively.

Winner Shane Ely with Alex Black
Winner Shane Ely with Cocktail Jockey Director Alex Black

The recipe for Shane’s winning Brother-in-Law Punch (party size!) follows:

Shane Ely's Brother-in-Law Punch
Shane Ely’s Brother-in-Law Punch
INGREDIENTS
1 bottle of Mount Gay XO Rum (750ml / 25oz)
750ml / 25oz of David’s Tea Caribbean Crush (steeped overnight)
375ml / 12oz Fresh Squeezed Lemon Juice
500ml / 16oz Lemon Oleo Saccharum Syrup
METHOD
  • Pour all ingredients into punch bowl and serve with ladle.
  • To make Lemon Oleo Saccharum Syrup, leave the zest of lemons in 2 cups of turbanado sugar for 6-8 hours in the sun then add 500 ml / 12oz of boiling water.

Here’s a look at all the competitors in action.

Chelsea Rose Schulte, Pacific Yacht Charters Cocktail name: Thieves Treasure
Chelsea Rose Schulte, Pacific Yacht Charters
Cocktail name: Thieves Treasure
Devin McKeigan, Brix & Mortar Cocktail name: Parisol in Paradise
Devin McKeigan, Brix & Mortar
Cocktail name: Parisol in Paradise
Dave Mott, Brandywine Bartending Cocktail name: Horse Apples
Dave Mott, Brandywine Bartending
Cocktail name: Horse Apples
Mike Shum, Fairmont Pacific Rim Cocktail name: Sweet Kiss of Death
Mike Shum, Fairmont Pacific Rim
Cocktail name: Sweet Kiss of Death
Shane Ely, Cocktail Consultant Cocktail name: Brother-in-Law Punch
Shane Ely, Cocktail Consultant
Cocktail name: Brother-in-Law Punch
Jayce Kadyschuk, Clive’s Classic Cocktail name: Donkey Jockey Punch
Jayce Kadyschuk, Clive’s Classic
Cocktail name: Donkey Jockey Punch
Hailey Paseemko, Wolf in the Fog Cocktail name: Dark Horse Punch
Hailey Paseemko, Wolf in the Fog
Cocktail name: Dark Horse Punch
Vanessa Coupar, Anh and Chi Cocktail name: Nana’s Garden Punch
Vanessa Coupar, Anh and Chi
Cocktail name: Nana’s Garden Punch
Yonah Sweetapple, Glowbal Cocktail name: The Horse With No Name
Yonah Sweetapple, Glowbal
Cocktail name: The Horse With No Name
Chris Kelly, Chambar Cocktail name: Quintessence Punch
Chris Kelly, Chambar
Cocktail name: Quintessence Punch

All photos by Cathy Browne. View the complete set of photos here.

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