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: 
-presentation
-mixology technique
-originality and creativity
-cocktail appearance & 
-taste

top cocktail awarded to Christina Mah of CharCut  

The Venetian

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.