Edinburgh’s Callum Baines wins 1800 Tequila’s Visionaries Competition

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Drinks: Drinks, Tequila
Other: Competitions

Callum Baines from Treacle Bar & Kitchen, Edinburgh has been crowned the winner of 1800 Tequila’s Visionaries Competition – bagging himself a trip to Mexico.

His drink Make Tequila Great Again combined 1800 Reposado, oak wood smoke, cactus and aloe syrup, lemon juice and Boston Bittahs served in a mug.

Tasked with creating a cocktail that demonstrates what we will be drinking in 20 years’ time, Baines said he drew inspiration from the notion of global warming, impacting resources of natural water and fresh ingredients causing sustainability to become the main focus of cocktails of the future.

‘The cocktail has a theatrical element from smoking of the glass. It also provides inviting aromas to all guests in the bar. By using ingredients such as aloe and cactus, that are not commonly found in cocktails, I provide the customer with a new flavour experience. I can also confidently market the cocktail as a ‘hangover-free’ drink due to the naturally hydrating properties of cactus and aloe,’ said Baines, describing his winning drink.

Facing a judging panel that included Oliver Pergl, the tequila educator from Proximo, last year’s winner Alex Walker from The Langham, Douglas Blyde from ES Magazine, Alice Lascalles from FT’s How to Spend It, and Simon Difford from Difford’s Guide, Baines was one of six finalists.

He was up against Amy Swanton from The Aviator Hotel, Farnborough, Jonathan Shaw from One Goose Entry, Belfast, Peter Konkoly from Coya Mayfair, London, Radslaw Rozycki from The Cocktail Trading Co., London, and Sofiane Barthelemy from the Library Bar at The Lanesborough, London.

‘It’s an absolute privilege to have been chosen by these judges, and I’m thrilled I’ll soon get to immerse myself in all things tequila in the heart of Tequila itself,’ he said.

Make Tequila Great Again

Method: Shake all ingredients and fine strain over block ice into a smoked cocktail glass.

Garnish: Prickly pears

Ingredients:

50ml 1800 Anejo

30ml cactus and aloe syrup

25ml lemon juice

Oak wood smoke

Prickly pears

 


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