MADE WITH LOVE HALIFAX’S REGIONAL FINALS 2017
The Halifax local bar scene offered quite a show for the seventh edition!
Halifax, November 14th, 2017 – Once again this year, Halifax highlighted the talent of the region’s best mixologists at MADE WITH LOVE™, the most extravagant mixology competition in Canada. Audacious Barchefs competed to offer not just the best, but the ultimate creation that would amaze the epicurean crowd at the very unique and welcoming Halifax Seaport Farmers Market.
The regional finalists, who had been selected in the qualification round held in September, competed for the titles of Public’s Choice and Judges’ Choice in an atmosphere that awakened the senses. The Barchefs doubled with ingenuity so as not to let down the impressive crowd of cocktail lovers who showed their love and support to the local bartending scene.
Who was crowned the great winner? For this very special edition in HFX, MADE WITH LOVE™ is proud to announce that Marika Bouchard, representing Black Sheep Restaurant, won the Judges’ Choice award with her Campari-based cocktail, while Emily Orr, representing Field Guide, won the Public’s Choice award with her Flor de Cana-based cocktail.
This well-deserved victory will bring these two Barchefs to compete against the best Canadian mixologists at the MADE WITH LOVE™ finale in May 2018. Both finalists will try to bring home the title of Canada’s best Barchef, along with a trip to one of our partner’s distilleries.
Official Competition Results
Judges’ Choice
1. Marika Bouchard – Black Sheep Restaurant
2. Emily Orr – Field Guide
3. Anne-Marie Bl – The Middle Spoon Desserterie & Bar
Public’s Choice
1. Emily Orr – Field Guide
2. Anne-Marie Bl – The Middle Spoon Desserterie & Bar
3. Chris Thibodeau – The Five Fishermen Restaurant
_________________________________________________________________
Emily’s winning recipe:
Clara Clara
Flor De Cana Gran Reserva 7
Clarified Lemon Juice
Clarified Pineapple Juice
Milk Punch Cordial (coriander,all spice, cinnamon, star anise, green cardamom, cloves, green tea, sugar)
Coconut Water
Double ‘A’ Bitters (Angostura and Anise)
Coconut tincture
Ice stamp, edible flower, star anise, lemon zest and mint
Marika’s winning recipe:
Goodmorrow
Campari
Cucumber melon syrup
Topped with mint and chamomile kombucha
Food pairing: Campari braised lamb neck slider
Thanks to our precious partners:
/1800 Tequila / Flor de Caña / Campari / Grand Marnier / Ungava Gin / Woodford Reserve / Clever Barkeep
