Sean Kershaw wins first Black Dogg Spiced Rum Open Cocktail Competition

Winning combo (from left): Dalcassian's Conor McCrohan and the Four Season Hotel's Sean Kershaw with Black Dogg promotional girl.
Winning combo (from left): Dalcassian's Conor McCrohan and the Four Season Hotel's Sean Kershaw with Black Dogg promotional girl.

With his creation ‘Scurvy Fizz’ Sean Kershaw of the Four Seasons Hotel in Dublin’s Ballsbridge emerged the winner of the first Black Dogg Open Cocktail Competition which took place recently at the Living Room Bar, Cathal Brugha Street, Dublin 1.



15 April 2013

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Just behind him came Lorna St Ledger of Captain America’s in Blanchardstown, Dublin 18, with ‘The Doggfather’. Third place was won by Andrew Kennedy of Play Nightclub in Dublin’s D’Olier Street with his ‘Tropic Thunder’.

The Red Cow Inn’s Dylan Grouse won the Best Garnish Award while the Most Unusual & Original Cocktail award went to the DIT Bar Management Studies’ Brogan B Jones.

Andrew Kennedy of Play Nightclub also won the Best Flairtending Demonstration award.

The competition initiative between the DIT Bar Management Studies and Dalcassian Wines & Spirits attracted up to 50 mixologists and prizes were awarded for the top three cocktails based on Black Dogg Spiced Rum.

Special certificates were presented to all the finalists by Conor McCrohan (Marketing Executive with Dalcassian Wines & Spirits) while James Murphy (Competition Co-ordinator & Bar Management Studies Lecturer at the DIT College of Arts & Tourism) congratulated the winners.

The judging panel for the first Black Dogg Spiced Rum Cocktail Competition comprised David McCarron (Café H, IFSC), Paul Williams (Number 27 Bar, Dawson Street), Darren Geraghty (Indie Dhaba, Anne’s Lane Dublin 2) and Lisa Doyle (Brand Manager, Black Dogg Spiced Rum).

The winners and their creations:

Overall Winner:  Scurvy Fizz
Prepared by:  Sean Kershaw – Four Seasons Hotel, Ballsbridge, Dublin & BSc (Hons) Degree Student – DIT, Bar Management Studies Progamme.
Recipe: 4cl Black Dogg Spiced Rum, 2cl BV  – Kiwi Liqueur, 1.5cl One drink – Mango Puree, 1cl Lime juice, 1.5cl Vanilla pod infused syrup. Soda water (to top up).  
Method:  Shake all the ingredients above with ice (except the soda) and pour into a glass jar, top with soda water, add crushed ice. Garnish:  Short straws, mango slice and edible flowers (in season).    

2nd Place:  ‘The Doggfather’
Prepared by:  Lorna St Ledger – Captain Americas Cookhouse and Bar, Blanchardstown, Dublin 18.

Recipe: 3.5cl Black Dogg Spiced Rum, 2.5 BV – Melon liqueur, 1.5cl One Drink – Coconut puree mix, Fresh mint.
Method: Shake all ingredients with ice and strain into a glass jar, add some cubed ice.  Garnish: mint leaves, cucumber wheel and short straws.

3rd Place:   ‘Tropic Thunder’
Prepared by: Andrew Kennedy, Play Night Club, D’Olier Street, Dublin.
Recipe:   5cl Black Dogg Spiced rum, 0.5cl Fresh Passion fruit, 5-6 small wedges of fresh mango, 2cl lime juice, 2 barspoons vanilla sugar.  Method: Muddle all the above ingredients and shake with ice, pour into an ice filled jar glass.   Garnish:  Fresh passion fruit husk, mango.



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