G’Vine Perspectives 2015 Finalists

Update: I realised that the finalists in fact did not go to France to compete for a final one winner, but rather to have a good time. So the videos where the actual competition. Check out the articles on Cocktail Lovers to see what the finalists where up to.

The global final of G’Vine Perspectives will take place next week in France; and this is a good opportunity to present the ten finalists and their entries. Across the board, it was interesting to see how many entries used different wine-based ingredients, most notably sherry, but also wine-syrups, aperitifs and, of course, my beloved Rin Quin Quin. Against this back-drop, this made the few drinks that didn’t use any stand out more, most notably Sean’s take on a Southern Exposure. At the same time, I’m a bit disappointed at how some participants failed to establish a credible connection between their inspiration and the cocktail.

If I had to put my bet, I would bet on Sean, Nathan and Soran; but I wish all the competitors best of luck!

Tom Egerton, Eau de Vie, Australia

The Lilly Fleur
  1. 40 ml G'Vine Floraison
  2. 30 ml Pinot Grigio
  3. 10 ml Poire William
  4. 10 ml Wolfschmidt Kummel
  5. 3 drops malic acid solution
  1. Throw and serve in wine glass, garnish with flower
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It’s really a pity that the music in the video is so loud that you cannot understand what Tom is saying; so all you’re left with is to marvel at his smooth technique. The recipe seems very solid; he’s one of two guys using Kümmel; and the malic acid certainly suits the candy-ness of the Floraison.

 

Sean Frederick, Townsman, USA

Green Girder
  1. 30 ml G'Vine Floraison
  2. 20 ml fresh celery juice
  3. 15 ml lime juice
  4. 10 ml simple syrup
  5. 5 ml mezcal
  6. 2.5 ml Combier Kümmel
  7. 2 dashes Bittermens Celery Shrub
  1. Shake, serve on the rocks in tumbler, rimmed with smoked celery salt.
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Well-made video; and the most beautiful connection between the source of inspiration, architect Frank Llyod Wright, and the drink. Also one of the few drinks that doesn’t have anything wine-y about it, but instead presents a more aromatic variant of the Southern Exposure. The celery and the Floraison complement each other nicely; so this entry is definitely my favourite!

 

Martin Gouguet, Hotel Christopher, Guadeloupe

Calypso Martini
  1. 60 ml G'Vine Floraison
  2. 20 ml wine syrup (Tarriquet, sugar, nutmeg, coriander seeds, long pepper)
  3. La Quintinye vermouth for rinsing
  1. Rinse mixing glass with vermouth. Stir gin and syrup, and serve in coupette. Lime twist, garnish with ginger and lime zest.
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Beautiful setting for the video; but I still can’t get over the licking of the hand. This is so pretentious and inelegant; and even though I know the benefits of tasting drinks at work, why does it have to be in a video?

Besides that, the drink seems quite decent; expanding the botanicals of the gin with some more in the wine reduction. However, cooking wine is usually a bad idea because it will oxidise; so I wonder if by mere infusion or a N2O quick infusion might preserve the brightness of the wine. Finally, drinks like this that have nothing to balance out the sweetness tend to fall apart as soon as they warm up (as for example Remy Savage’s beautiful Paper Anniversary); so 60 ml seems a bit much.

 

Fernão Gonçalves, Casa de Pasto, Portugal

Lavanda Garden
  1. 50 ml G'Vine Floraison
  2. 15 ml lemon juice
  3. 15 ml orange juice
  4. 20 ml egg white
  5. 1 heaped teaspoon moscovado sugar
  6. 2 dashes lavender bitters or Angostura
  7. 1 organic lavender flower
  8. 1 slice ginger
  9. 2 basil leaves
  1. Dry shake, then shake with ice. Serve on the rocks in tumbler, garnish with dried orange, lavender flower and basil leaf
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While this drink certainly is the prettiest in terms of garnish, it is remarkable how there is no mention of the inspiration whatsoever. At the same time, this summer-time sour is probably the most straightforward, unpretentious and enjoyable drink in this competition.

 

Florian Drucks-Jacobsen, Liquid Bar, Germany

Ceci n'est pas un thé
  1. 60 ml G'Vine Floraison
  2. 30 ml pineapple juice
  3. 15 ml aged cachaça
  4. 1 barspoon simple syrup
  5. 1 pinch salt
  1. Shake, strain into tea cup, garnish with edible flower
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A very cute story, tying in Margritte with Tübingen; and a fairly well-made video. But when I hear pineapple juice, to highlight the floral aromas of the gin and cachaça, to make the drink more rich, I must wonder what conception of taste underlies such a notion. 

Also, while I like the name, nothing but the serving vessel ties it to the name and the inspiration, and a tea cup doesn’t really seem the right vessel for a tiki-drink. If the drink was hot, or at least had some tea in it, this would be a different story…

 

Jesus De Los Mozos, Dry 1862, Spain

French Legacy
  1. 40 ml G'Vine Floraison
  2. 10 ml La Quintinya Extra Dry
  3. 10 ml Lustau Fino Sherry
  4. 15 ml thyme infused Champagne cordial
  1. Shake, serve in flûte, garnish with dried lotus leaf brushed with grape oil.
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Very smooth video, and I love the Champagne cordial as an ingredient. It makes particular sense to use it with G’Vine; but also in general it’s a great way to put the flat Champagne to some use. And also, this is probably the fanciest garnish we have seen – dried lotus leaf, that the customer can use as a fan. The only fly in the ointment is that the lotus doesn’t have anything to do with the drink, and might just as well be placed on any other drink.

 

Mirsini Spaneli, Boogie Bar, Greece

G'Vine No 5
  1. 45 ml G'Vine Floraison
  2. 10 ml Lillet
  3. 20 ml lemongrass-elderflower syrup
  4. 20 ml lemon juice
  5. 2 dashes rhubarb bitters
  1. Stir, serve on big ice cube in tumbler. Garnish with jasmine leaves sprayed with jasmine oil.
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I have nothing good to say about this. A horrible Edit Piaf remix as the soundtrack, and a drink that doesn’t even remotely capture neither the spirit nor the scent of Chanel No 5. Not only that, the cocktail also has already been made by Tony C.

 

Nathan O’Neill, Dandelyan, UK

Bricolage
  1. 40 ml G'Vine Nouaison
  2. 10 ml Tio Pepe Fino Sherry
  3. 10 ml Aperol
  4. 2 dashes Bittermens Boston Bittahs
  1. Stir and strain into coupette. Grapefruit twist.
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 Definitely my favourite drink, and the most stylish video. ‘Nuff said.

 

Emma Andrew, Heads & Tales, Scotland

Ode to Ada
  1. 50 ml G'Vine Nouaisson
  2. 15 ml Rin Quin Quin
  3. 15 ml St. Germain
  4. 10 ml rosemary syrup
  5. 15 ml tartaric acid solution
  1. Stir and strain into coupette. Grapefruit twist.
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Again, the dreaded lick of the hand! But besides that, a very pretty, classical drink; and it is nice to see Rin Quin Quin, a peach-flavoured wine aperitif to be used. Unfortunately, there isn’t much to tie the drink to the inspiration, and so the drink doesn’t really tell a story.

 

Osvalso Vazquez, Thomson The Cape Cabo San Lucas, Mexico

1940
  1. 40 ml G'Vine Floraison
  2. 15 ml Luxardo Maraschino
  3. 10 ml lime juice
  1. Stir, then strain into coupette smoked with red bloodwood root. Spray with cardamon tincture, and add ice sphere with red bloodwood root.
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The connection between the colour television and the drinks seems a bit cherché, but this might also be the language barrier. The movie is well-done, and the drink certainly is visually impressive.

I also like how the recipe for the drink itself is very simple (it’s really a smoked Blue Moon), but everything fancy is in the presentation. It is a bit hard to say anything else, since I have never tasted the bloodwood root (which by the way is not native to Mexico, but to Australia), nor know about the bitters from the barrel.

But what I thoroughly dislike is the use of the ice sphere in the coupette; it reminds me of the times when it was okay to serve Chocolate Martinis on the rocks in a Martini glas. The sphere with the root looks very pretty, and in an elegant tumbler or even a wine glass it would have shined. And why would one stir this drink (apart from showing off the impressive tweezers), is beyond my comprehension.

 

Soran Nomura, Fuglen, Japan

Sage the World
  1. 30 ml G'Vine Nouaison
  2. 25 ml Manzanilla sherry
  3. 20 ml lemon juice
  4. 15 ml sage and green tea syrup
  5. 2 sage leaves
  6. Absinthe for rinsing the glas
  1. Shake, strain into absinthe rinsed coupette. Garnish with sage leaf.
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Another very well-done video; and a nice connection between the inspiration, the name and the ingredients (via the quite cheesy play of worlds). Another sherry-drink, but this one seems very balanced; and you got to appreciate how the sage and green tea syrup is actually really good with anything! Thinking about it, however, I cannot think of something where I don’t see this could work… 

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