Anna Princena And Kelly Wong From Mo Bar Are The Winners Of The Remy Martin Barrel Aged Cocktail Competition 2020 With A Savvy Salt-Crusted Creation
Bar supervisor Anna Princena and junior bartender Kelly Wong from MO Bar at Mandarin Oriental Singapore were not the most experienced contestants, but they had the most inspired collaboration. Using flavours that they liked from their childhood, they drew on Cognac’s history as a salt and wine trading region, as well as Wong’s background in Chinese cooking to come up with the idea of a salt-crusted barrel aged cocktail. The theme of this year’s competition was Team Up For Excellence, and they beat out 30 other contestants to win the top prize of a bartending international guest shift, which is currently on hold.
Disclaimer: epicure’s contributing wine editor, June Lee, served on the panel of judges for the contest.
(This twist on the Sidecar cocktail originally involved a salt-crusted 5L barrel. The following recipe has been simplified for readers at home)
• 50ml banana-infused Remy Martin VSOP
• 20ml fresh lemon juice
• 20ml Cointreau
• 5ml banana liqueur
• 3 drops chocolate bitters
• 3 drops saline solution (salt dissolved in hot water)
• (optional) Garnish with salted caramel candy (store bought)
Combine all ingredients except garnish in a mixing glass filled with ice, and stir to your ideal dilution. Strain and serve in a stemmed glass over a large ice.
For banana-infused Remy Martin
• 1 bottle of Remy Martin VSOP
• 5 pieces of banana or a mix of bananas and banana chips
Sous vide for seven hours until desired level of flavor is achieved.