For the first time in French-speaking Switzerland

Morand cocktail workshop at Crapule Club

With the successful event series, the Valais distillery has been putting distillates made from Williams pears and Luizet apricots into the cocktail shakers of professional bartenders for years. After being held in Lucerne, Bern, Zurich and Basel, the Morand Cocktail Workshop now took place in French-speaking Switzerland for the first time.

Distillerie Morand is famous for its Williamine and its Abricotine. Two AOP noble brandies from Switzerland's sunniest region, Valais. As a digestif, with or in coffee, these specialties can be found in many places - and increasingly also in the shakers and mixing glasses of the leading cocktail bars.

However, those Barkeeper from Geneva, Lausanne, Montreux, La Chaux-de-Fonds, Fribourg and Zurich who took part in the Morand cocktail workshop at the Crapule Club learned that the product range of the tradition-rich distillery is limited to far more than these two top sellers.

At the bar of Victor Topart (Barkeeper of the year 2021), Morand Sales Manager Julien Pinieri and Sales Manager for Western Switzerland Lucie Terrade lined up everything that flows from the Alambics of the Martigny-based distillery. But the impressive range of syrups was also presented to the 13 participants, who followed the explanations of the two Morand employees with the welcome drink Williamine Tonic in hand.

Morand cocktail workshop 2022_220921_0058_kk
Morand cocktail workshop 2022_220921_0054_kk
Morand cocktail workshop 2022_220921_0075_kk
Morand cocktail workshop 2022_220921_0053_kk
Morand cocktail workshop 2022_220921_0057_kk
Morand cocktail workshop 2022_220921_0055_kk
Morand cocktail workshop 2022_220921_0056_kk
Morand cocktail workshop 2022_220921_0060_kk
Morand cocktail workshop 2022_220921_0062_kk
Morand cocktail workshop 2022_220921_0061_kk
Morand cocktail workshop 2022_220921_0059_kk
Morand cocktail workshop 2022_220921_0063_kk
Morand cocktail workshop 2022_220921_0078_kk
Morand cocktail workshop 2022_220921_0076_kk
Morand cocktail workshop 2022_220921_0074_kk
Morand cocktail workshop 2022_220921_0073_kk
Morand cocktail workshop 2022_220921_0077_kk
Morand cocktail workshop 2022_220921_0072_kk
Morand cocktail workshop 2022_220921_0071_kk
Morand cocktail workshop 2022_220921_0070_kk
Morand cocktail workshop 2022_220921_0069_kk
Morand cocktail workshop 2022_220921_0068_kk
Morand cocktail workshop 2022_220921_0067_kk
Morand cocktail workshop 2022_220921_0066_kk
Morand cocktail workshop 2022_220921_0065_kk
Morand cocktail workshop 2022_220921_0064_kk
Morand cocktail workshop 2022_220921_0079_kk
Morand cocktail workshop 2022_220921_0080_kk
Morand cocktail workshop 2022_220921_0083_kk
Morand cocktail workshop 2022_220921_0081_kk
Morand cocktail workshop 2022_220921_0082_kk
previous arrow
next arrow
 

Before lunch at the Les Trentennaires restaurant, the aim was to learn about the distillery's innovative specialties as well as its traditional ones. After all, two new recipes created at the cocktail workshop had to be centered around the Morand range. These had to have 2 cl of Williamine and Abricotine respectively as a base.

Before the cocktail artists set off in search of suitable ingredients, they received tips not only from Julien Pinieri but also from Victor Topart. A year ago, he had won the jury's favor at the SWISS BAR AWARDS with a creation based on Williamine.

Teamwork or division of labor?

After all the recipes had been handed in to the jury president Michael Zotter, the starting order was determined by lot. The barkeepers were free to decide who mixed the recipes in the five teams of two and one team of three. An important detail: the winning team was the one that convinced with both cocktails.

In addition to taste and aroma, the appearance and name of the drinks were also evaluated. Next to the Morand Eaux-de-Vie, the various syrups and herbal liqueurs were particularly often integrated into the recipes, above all the iconic Morand Bon Valaisan.

Morand cocktail workshop 2022_220921_0096_kk
Morand cocktail workshop 2022_220921_0095_kk
Morand cocktail workshop 2022_220921_0094_kk
Morand cocktail workshop 2022_220921_0093_kk
Morand cocktail workshop 2022_220921_0092_kk
Morand cocktail workshop 2022_220921_0091_kk
Morand cocktail workshop 2022_220921_0090_kk
Morand cocktail workshop 2022_220921_0089_kk
Morand cocktail workshop 2022_220921_0088_kk
Morand cocktail workshop 2022_220921_0087_kk
Morand cocktail workshop 2022_220921_0086_kk
Morand cocktail workshop 2022_220921_0085_kk
previous arrow
next arrow
 

Team of three convinced

The only three-person team was best at integrating apricot and pear into the cocktails. The trio, consisting of Romuald Bongard (Lapard, Fribourg), Romeu Martins (Millesime Club, Montreux) and Mohammed Mamum (Central Plaza Hotel, Zurich), did not know each other before the event. However, this did not seem to be an obstacle for them.

As a Williamine cocktail, the three served the jury "William's Sunburn," a refreshing spritz with Williamine, elderflower liqueur, verveine syrup and lemon juice, splashed with bitter lemon. Things continued exotic with "Passion Spicy," a short drink made with Abricotine, passion fruit, Ginger Beer and grapefruit bitters. As a decoration, half a passion fruit, in which ginger and sugar is caramelized, crowns the creation.

The three winners share a hotel voucher worth 1,000 Swiss francs. But the other participants did not go home empty-handed either. Not only were the Barkeeper richer in experience of how to prepare cocktails with local ingredients, thanks to the goodie bag with a selection of Morand products, they received even more inspiration for future creations.

Will I Am

Best cocktail recipe with Williamine

Team Crapule: Italo Hyseni & Amandine Chapollard
2.75 clWilliamine Morand
1.5 clLemon juice
1.5 clMorand syrup verveine organic
¼Apple
6 leavesBasil

Decoration: basil leaf, lemon zest

Passion Spicy

Best Cocktail Recipe with Abricotine

Winning team: Romuald Bongard (Lapard, Fribourg), Romeu Martins (Millesime Club, Montreux) and Mohammed Mamum (Central Plaza Hotel, Zurich)
4.5 clAbricotine Morand
1.5 clMorand syrup passion fruit
½Passion fruit
2 DashGrapefruit Bitters
Top upGinger Beer

Decoration: ginger cubes with sugar, flambéed in passion fruit

Product added to shopping cart.
0 Articles - CHF 0.00