the POUR MASTERS are Canada's best mixologists. their expertise and creativity innovate the craft of cocktail making. Grey Goose is highlighting Pour Masters Toronto, Calgary, Vancouver & Montreal
the Calgary POUR MASTERS Classic featured 10 of Calgary's top mixologists.
Cocktails were judged on:
-originality and creativity
-cocktail appearance &
top cocktail awarded to Christina Mah of CharCut
1 oz Grey Goose La Poire
1 oz juiced yellow peppers
1 oz sour-ginger syrup (see recipe below)
2 dashes of celery bitters
4 kaffir lime leaves (ripped)
Build ingredients in an iSi spritzer, screw cap on and load 2 charges, shake for a quick infusion and cooling. Then, spray over rocks in a mixing glass.
Serve on a vintage tea saucer with a candied ginger and bell pepper sliver garnish.
NOTE: without iSi spritzer, combine all the above ingredients in a mixing glass, shake vigorously with ice and fine strain into a chilled coupe glass
Sour Ginger Syrup
2 cups sugar
2 cups water
1 knob ginger (sliced and smashed)
6 lemons juiced (adding the zest of 1)
Combine all ingredients in a pot and place on the stove. Bring ingredients to a boil and let simmer for approximately 15 minutes. Remove from heat, fine strain. Cool, portion, date and lablel, refrigerate.