• DIAGEO WORLD CLASS BARTENDER 2018
    1st Challenge: Heat of the Moment

    BONE MAIZE & HARMONY
    45ml Bulleit Bourbon
    20ml corn infused Dolin Blanc
    15ml corn cob syrup
    1 beef bone broth ice balls

    Method: stirred
    Vessel: smoked corn grits rimmed rock...  more
  • DIAGEO WORLD CLASS BARTENDER 2018
    2nd Challenge: Resourceful Bartender

    CLOSING THE LOOP
    60ml Tanqueray No.10 Gin
    30ml pineapple consomme
    150ml pickled watermelon rind juice
    pineapple consomme ice cubes

    Method: shaken
    Vessel: empty pickle jar
    Garnish:...  more
There are no more results to show.
all