Words by: Timo Janse & Allan Brown
Photography by: Presstigieux
In a completely packed Tunes Bar inside the Conservatorium Hotel, Breakaway Cafe's Allan Brown won the first Sir Edmond & Sound cocktail competition. Curious what was inside the drink? Perhaps want to recreate it at home? Then read on!
In this unique cocktail competition, bartenders from all over the Netherlands were asked to think about one of the most important senses in a bar: sound.
They were asked to choose three songs or sounds:
one to be used during the preparation of the cocktail, one used during the erve of the drink and one to be enjoyed during the consumption of it.
All this while creating the perfect drink to combine these sounds with using Sir Edmond gin.
The results were massive, with A whopping 16 competitors in the final. Some were hilarious -shoutout to runner up Rosalia's Wouter Bosch in particular-, some were delicious, such as third place winner Restaurant C's Milos Stanisic, but in the end there could be only one winner. One that combined a delicious drink with a great concept plus fitting musical selection.
That winner was Breakaway Cafe's Allan Brown from Rotterdam.
In the words of Allan: "So my concept is a tribute to one of the most influential and talented entertainers the world has ever seen. Francis Albert Sinatra aka Frank Sinatra. An artist i respect and still listen to weekly, most of my shifts during the week i do last call to one of his covers: New York New York. By the way this is the perfect song to chill your guests out and make them have a sing-a-long just before they leave your bar.
All my songs will be Frank Sinatra classics. What i want to recreate is an experience that feels like you're in an elegant hotel bar somewhere in Las Vegas and Frank Sinatra is performing live."
While making the drink: "Fly me to the moon" instrumental
While serving the drink: "Angel Eyes" live at the Sands hotel in Las Vegas
While Consuming: Theme from "New York New York" live at Dominican Republic.
50 ml Sir Edmond Gin
2,5 ml Averna
25 ml Walnut & Fig Syrup
20 ml fresh Lemon juice
2 dashes Angostura bitters
1 Egg White per drink
Add all ingredients in a cocktail shaker. Fill with ice cubes. Shake vigorously for 10 seconds. Strain out the ice and shake again without ice for 10 seconds. Strain into a chilled coupe.
Garnish with a caramelized fig sprayed on the outside with edible gold paint, and a spray of Sir Edmond Gin on top to get rid of any egg smell.
Congratulations Allan on winning the 1000 euro cash prize and the title!