Competition - Windsor Whisky Cocktail Challenge

WINDSOR WHISKY COCKTAIL CHALLENGE

WINDSOR WHISKY LETS BARTENDERS CALL THE SHOTS IN ITS INSPIRED-BY-ADVENTURE COCKTAIL CHALLENGE!

Using its flagship Windsor Canadian Whisky and Windsor Black Cherry Whisky, twelve bartenders were tasked with creating whisky cocktails that inspire adventure and the love of the great outdoors in the Windsor Whisky Cocktail Challenge.

Windsor took to social media to help decide which cocktail entries should earn a top five spot in the challenge, with bartenders receiving the most votes moving on to the finals. It was an amazing outpouring of support from thousands of fellow bartenders who voted during the contest. The top entries were then recreated and judged by the Windsor Whisky and Chilled teams to determine the winners of cash prizes.

Here are the top three winning bartenders in the Windsor Whisky Cocktail Challenge.

GRAND PRIZE - $1000 Grant Mohwinkel

Black Cherry Smoke

INGREDIENTS

1 ¼ oz. Windsor Black Cherry 1 oz. Ardbeg 10 Year 1 oz. Punt e Mes 3 dashes bittercube cherry bark vanilla bitters St. George Absinthe Verte (rinse)

PREPARATION

Add Windsor black cherry with Ardbeg 10 and punt e mes into a beaker with ice. Add 3 dashes of bittercube cherry bark vanilla bitters and stir. Pour into a rocks glass with fresh ice that has been rinsed with St.George absinthe. Garnish with Luxardo cherry. Enjoy!

SECOND PLACE - $500 Jennifer Benz

The Windsor Paloma

INGREDIENTS

2 oz. Windsor Canadian 4 oz. Ruby Red Grapefruit Juice ½ oz. Fresh Lime juice Top with Sierra Mist

PREPARATION

Prep 16 oz. beer glass or pint salt rim. Fill with ice. Add all ingredients. Garnish with lime wedge and sprig of rosemary. (Gently roll rosemary sprig to release aroma.)

THIRD PLACE - $250 Kristopher Taylor

Cherry Sprung Her

INGREDIENTS

2 oz. Windsor Black Cherry 1 oz. Disaronno Amaretto ½ oz. Crème de cassis 2 tbsp egg whites ¾ oz. lemon juice 4 dashes cherry vanilla bitters 2-3 dashes chocolate bitters Shaved chocolate on top drops of almond extract and cherry in bottom of glass (for garnish).

PREPARATION

First add egg white (can use Aquafaba if vegan) and all ingredients and dry shake. Second add ice and shake again. Strain into a Martini or coup glass. Next shave or micro plane chocolate over the top. Finally take a dropper and drop 4 drops of almond extract on top from 12-4 o’clock.

Windsor would like to thank all the bartenders who participated and congratulate the winners. Please be sure to check out the new website at www.windsorwhisky.com