On the 21st January 2016, The Bermondsey Square Hotel hosted the Inaugural Alfresco Mocktail Cup, attracting elite mixologists such as Tony Coleta from Welcombe Hotel and Kim Hilditch from Flitwick Manor. Following a tough competition, Martin Bilsborough from The Gotham Manchester won first prize. Marin’s mocktail was an imaginative blend of passionfruit puree, agave grapefruit soda and more.
The Bermondsey Square Hotel is a 90-room property in trendy South London. With unusual artwork throughout, the hotel was perfect for the Inaugural Alfresco Mocktail Cup event, offering a relaxed and friendly atmosphere for guests to relax and watch the mixologists at work.
Mocktail Recipes to Try at Home
Martin Bilsborough is the Head Mixologist at The Gotham Manchester, where he imaginatively presents an array of cocktails to a high-end audience. The ingredients for his winning tropical mocktail are:
- 25ml Passion fruit puree
- 25ml Freshly squeezed lime juice
- 15ml chilli sugar water 2:1
- 20ml Alfresco apple & mint Dolce Vitamin
- Top Agave
- Grapefruit soda
To recreate Martin’s winning mocktail, shake and strain passion fruit puree, lime juice and chilli water and dilute with apple & mint water. Serve in a wine glass topped with grapefruit soda and garnished with a lime wheel.
Runner-up Tony Coleta, Head Mixologist from The Welcombe Hotel created a delicious and ingenious mocktail using the followin g ingrediennts:
- 10ml Elderflower syrup
- 10ml Orjeat syrup
- Vanilla Essence
- Top Cucumber water
To recreate Tony’s mocktail, infuse sliced cucumber into water for 3-5 hours to ensure maximum penetration of flavour.
Shake the cucumber water together with elderflower and Orjeat syrup and pour into a chilled Martini glass.
Add vanilla essence to egg whites and shake to create a foam. Spoon foam over the drink and garnish with chopped cucumber and mint.