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.
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.
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
2.75 cl | Williamine Morand |
1.5 cl | Lemon juice |
1.5 cl | Morand syrup verveine organic |
¼ | Apple |
6 leaves | Basil |
Decoration: basil leaf, lemon zest
Passion Spicy
Best Cocktail Recipe with Abricotine
4.5 cl | Abricotine Morand |
1.5 cl | Morand syrup passion fruit |
½ | Passion fruit |
2 Dash | Grapefruit Bitters |
Top up | Ginger Beer |
Decoration: ginger cubes with sugar, flambéed in passion fruit