The biggest cocktail competition in Canada came and went on Monday, March 25th, where the top sixteen finalists in Toronto competed for the MadeWithLove National Mixology Competition at the Fermenting Cellar in the Distillery District. This event originated in Old Montreal in 2009, and within three years it has gained huge popularity across Canada and has become an international phenomenon.
This year, the top local sixteen contestants created their own cocktails inspired by the neighbourhoods in the city of Toronto. Their creations are judged based on originality, presentation, and taste. With 600 people at the event, two winners were selected by the end of the night, one being the judge’s choice and another winning the public’s favourite. Both winners receiving an all expense paid, three-day trip to Mexico where they will participate in the MadeWithLove Mexico Tour in August. Luckily Nick and I from BestofToronto.net had the privilege to experience the cocktails made with much love by some of Toronto’s best mixologists.
Pie in the Skyy: Adrian Stein (from Mistura/Sopra Upper Lounge) told us the idea behind this drink is transforming a pizza into a cocktail. The taste of the drink is refreshing, especially with the hint of basil and rosemary. It was funny to be asked if we wanted a “slice” and then being handed the Pie in the Skyy cocktail. Without a doubt, this drink resembles the neighbourhood of Little Italy.
Ice, Ice Baby: From frozen carbon dioxide to liquid nitrogen, Simon Hooper of Nyood, incorporates modern cooking methods to whisk up a frozen cocktail on an iced cream cone.
The Saint’s Past: I cannot describe the amount of effort that Joe Howell (from The Spoke Club) gives into making each glass, hence I took a video. All I can say is this drink is sincerely made with love.
Over-“C”-s: Every ingredient in this drink starts with the letter C: Campari, Courvoisier Cognac, Clementine, Cream, Citrus, Chili Syrup. But that is not all, Rob Renda’s drink strikes a balance between flavour and texture: creamy, sweet, then sour, and lastly mildly spicy from the chili syrup.
Congratulations to Robin Kaufman of the Toronto Temperance Society for winning both the public and judge’s choice with his creation Apples to Ashes with Appleton rum, cedar-infused rye, cedar-smoked apple syrup, Campari, Unicum stirred and served over ice, finished off with a Unicum spritz and a rosemary spring garnish.
Sixteen finest cocktail creations from Toronto’s top sixteen bartenders, all under one roof! What a fantastic concept by Pierre-Oliver Trempe. With each contestant bringing on their A-game to demonstrate a true love’s creation, I am definitely looking forward to attending next year’s MadeWithLove National Mixology Competition.
Some notable tweets:
— Genevieve Walker (@Hey_itsG) March 26, 2013
— MsTypo (@Typo_eh) March 26, 2013
— Adrian Stein (@adrianstein69) March 26, 2013
— Elizabeth Katsavos (@Ekatsavitsa) March 26, 2013
— Alyssa Luckhurst (@alyssaluckhurst) March 27, 2013
— Société Perrier Ca (@SPerrier_CA) March 26, 2013
Also check out this great Harlem Shake remake “Toronto Bartender Shake” made by @alyssaluckhurst
For more information visit enjoymadewithlove.com