Milk Bar from Reading was named the winner of the Chairman’s Reserve Mai Tai campaign at The Magic Roundabout, London.
Five venues from across the length and the breadth of the UK took part in the final on Tuesday, recreating their Chairman’s Mai Tai to the public and judges.
Ultimately, Pearl of the Caribbean was the difference between a trip for two to St Lucia as part of the prestige Chairman’s XI programme and failure.
'The team at Milk Bar impressed with their twist on the Chairman's Reserve Mai Tai, showing off their home-made shrub that brought out the flavours of both the Original and Spiced expressions of the rum, whilst offering a refreshing flavour and inviting garnish of thyme and coconut,' Dave Marsland, Emporia UK brand ambassador and judge, told Imbibe. 'I look forward to hosting them in Saint Lucia!'
Joining Milk at the final were last year’s winners Alvino’s of Newcastle upon Tyne, Colonel Porter’s, also of Newcastle upon Tyne, Ten Mill Lane from Cardiff and wild card entry of Panda & Sons from Edinburgh.
PEARL OF THE CARIBBEAN
Garnish: Thyme sprig, dehydrated lime, desiccated coconut
Method: Shake and strain over crushed ice in up-cycled food tin. Garnish.
35ml Chairman’s Reserve Spiced
35ml milk shrub no.2*
20ml Chairman’s Reserve Gold
15ml fresh lime juice
3 dash Angostura Bitters
200ml caster sugar, 175ml cold water, 50ml crushed almonds, 50ml red wine vinegar, 25ml chairman spiced, 15ml orange flower water, Whole fig, in 8ths, 2 big lime peels
Method: Bring sugar and water to boil, dissolve sugar fully. Add figs and lime peel and simmer for five minutes. Remove from heat and add crushed almonds. Bring back to boil and simmer for two minutes. Add Chairman’s and orange flower water. Simmer for one min. Add red wine vinegar. Simmer for one minute, let cool slightly and filter through coffee filter.