London bartender Maxime Creusot is packing for an all-expenses paid trip to the Buffalo Trace Distillery in Kentucky, as the winner of the Buffalo Trace 8 Steps cocktail competition.
Maxime, who works at Steam & Rye in the City, saw off strong competition from other London bartenders to take first prize in the contest, organised by Hi-Spirits, UK distributor of Buffalo Trace Bourbon.
The competitors were asked to create a unique drink reflecting one or more of the eight steps required to make Buffalo Trace, from milling the grain through to bottling the spirit after at least eight years of barrel aging
Inspired by the aging process, the ingredients for Maxime’s winning cocktail, called ‘Trace of the Gold Miners’, had been bottled and sealed for three weeks before the final preparation of the drink for the panel of judges at Blues Bar & Kitchen in Shoreditch. Marks were awarded based on a range of six criteria including product knowledge, technique and taste.
Second prize went to Troels Knudsen of Mash, with ‘Alice and the Colonel’s Brewer’s Beer Picnic’, while third place was awarded to Felicity Gransden of the Cadogan Arms with ‘Bluegrass cherry sour’.
Maxime will be joined this October on the trip to the world’s most-awarded distillery, Buffalo Trace in Franklin County, Kentucky, by seven other bartenders who have won regional competitions held around the UK.
Dan Bolton, managing director of Hi-Spirits, said: “Bourbon is the basis of some of the world’s greatest cocktails, and so it takes real flair and imagination to come up with new Buffalo Trace drinks to rival the classics. Congratulations to Maxime and all the regional winners, who will no doubt return from Kentucky with even more innovative ideas.”
Trace of The Gold Miners
Created by Maxime Creusot of Steam & Rye
- 40 ml Buffalo Trace Bourbon
- 25 ml apricot brandy
- 25 ml Galliano Authentico
- 3 dashes orange bitter
- 25 ml vanilla syrup
- Bottle and seal for three weeks
- Flame the blend with bay leaves, cardamom, star anise, vanilla pod, cinnamon and a burst of orange zest.
- Fine strain into a lantern, add 20 ml of lemon juice, crushed ice and swizzle.
- Add an LED cube and dry ice
For press information please contact John Porter at ShielPorter Communications 07734 054389