Ready to Rumble: CUT to the Comp Final
14th August 2019
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Last week, it was the final of the CUT Rum industry cocktail competition: CUT to the Comp.
After a successful couple of months, seven talented regional winners from Bristol, Liverpool, Brighton, Cornwall, Leeds Nottingham, London were chosen to come down and compete in the national final.
Taking place between 2pm-7pm at TT Liquor in Hackney, there was an incredible backyard BBQ from Smokestak including CUT Rum infused sauces, BBQ pork, brisket and aubergine. Of course, there was also plenty of CUT rum punch.
After the delicious food, it was time for the cocktail making.
The rules stayed the same as always: 2 cocktails, 4 minutes, 8 ingredients.
CUT brought the rum; bartenders brought the ingredients and created 2 top notch cocktails in 4 minutes.
The competition was outstanding, and there were several shout-outs at the end for originality, including Korma Colada from Kris, Liverpool: an intriguing mix of curry flavours and pina colada.
After a heated discussion amongst the judges, the final three were decided on.
In third place, was Brian Connor from Motel Bar, Liverpool. His first cocktail, ‘Up in the Clouds’ was a smooth drink flavoured with banana. ‘Good Morning Revival’, his second, was an intricate combination of rum, marmalade and almond flavours.
In second place, was Ben Ziehm-Stephen from Brighton. His first drink, ‘Cut My Life into Pieces’, was a bold turbo shandy using CUT Spiced Rum and Brewdog Pink Grapefruit IPA. His second, ‘Last Resort’, was a vibrant mix of CUT Smoked Rum, blackberry liqueur, guava and a touch of absinthe.
And the overall winner was… Liam Bodde, Bristol! He created his two impressive tipples using Overproof and Smoked.
Here are the winning specs:
- 50ml Overproof
- 20ml Cointreau
- 15ml Sweet Vermouth
- 15ml Maraschino
- 3 Dash Chocolate Bitters
Thicker than Water
- 50ml Smoked
- 2 Dash Angostura
- 5ml Port
- 15ml Shiraz
- Pastis Glass Rinse
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