A touch of green
On February 13, the UK Bartenders Guild (UKBG) celebrated all things Midori with a presentation on the brand and a Midori cocktail competition.
The event, held at the Hotel du Vin in Royal Tunbridge Wells, saw UKBG affiliated bartenders working their magic with the green Japanese spirit which is made from two types of melons from two different parts of Japan.
Competitors came from a selection of locations across the UK to participate, including Dorset, London, Brighton and Kent.
After all the cocktails had been shaken, stirred, served and judged, the winner was named as André Cavalheiro from The Mandeville Hotel, London, with his ‘Gummiami’.
Second place was awarded to Thomas (Tommy) Quy from the Captain’s Club Hotel in Dorset, and third place to Pedro Paulo from One Aldwych Hotel.
The event was sponsored by Midori and Cellar Trends.
The Midori global brand ambassador, fresh from Australia for the event, gave a Masterclass demonstrating the versatility of the spirit.
Marinel FitzSimons The Spirits Business www.thespiritsbusiness.com
Manuel Terron Midori presentation
Due to the melons used in the production of Mirori (vibrant Musk and rich Yubari) is a very versatile product being able to mix with white and dark spirits.
In 2007 the bottle was redesigned and the sugar content was reduced by approx. 100g/l sugar per bottle.
Midori means Green in Japanese and is a popular girls name in Japan.
The record price for a pair of Yubari melons, used in the production of Midori, was $26,000 set in 2008.
Manuel Terron Signature Midori cocktails:
1 inch Cucumber
1 sprig of Lemon Thyme
15ml Apple Juice
Spritz of absinthe
Method: Muddle cucumber and thyme then add ice with remaining ingredients and shake. Double strain into a chilled cocktail glass.
Garnish: Sprig of lemon thyme and cucumber slice
45ml Yamazaki 12 year whiskey (Glenfiddich 12)
10ml Vanilla Liqueur
Dash of Angostura bitters
Method: Stir with ice & strain into a martini glass
Garnish: Flamed orange twist
30ml Dark Rum
120ml Hot Fresh (Cloudy) Apple Juice
2 Dashes of Angostura Bitters
Method: Build into a heatproof glass or mug, stir then
Garnish: Cinnamon stick and sugar sprinkled apple slice.
15ml Coconut syrup
30ml fresh lemon juice
1/2 egg white
Spray with Hakushu 12 Years Old
Garnish: Lemon twist, Melon chewing gum on the rim and a crystallised angelica as an emerald on the bottom.
Any special people to mentions
Chris Underwood (Chairman)
Salvatore Damiano (Vise Chairman)
Ron Baldwinson (Treasurer)
Alessandro Pizzolli (Galvin Cup Winner 2011)
If you require any further information please contact Nick Baker Brand Manager Cellar Trends firstname.lastname@example.org.