I was lucky enough to be invited to Grey Goose Pour Masters Competition. 12 handpicked Vancouver bartenders competed for a spot in Grey Goose’s national competition. National winner will then move on to Grey Goose Pour Master’s International Competition.
The competitors had to incorporate distinctively local characteristics into their drinks. Cocktails were judged on inspiration, presentation, appearance, nose and taste.
Vancouver Grey Goose Pour Master Challenge highlights:
Trevor Kailles of the Donnelly Group mixed the Evolution. Very fragrant, with verbena grapefuirt basil.
Winner of the competition, Robyn Gray from Pidgen prepared the Duck Duck Goose. What…hold up yes, that’s egg shells and yes the cherries are fitted with foie gras.
Cooper Tarvdivel from Hawksworth used Okanagan kirsch infused with cherry wood smoke and rhubarb finished with a cherry bomb ice.
Grant Scenery from Fairmont Pacific Rim came 3rd with his cocktail that made me think of summer patios. This is by far the best punch I’ve ever had. With home made rooibos soda and grand marnier. I just want to sneak some out to the beach.
Jay Jones of Killjoy created ‘bloodlines’, which was well rounded, made of apricots, beer and misted with sakura flower.
Grey Goose Master Challenge Photo Highlights