The Moodie Davitt Report has joined forces with Copper Dog blended Speyside malt whisky in #AiroftheDog – The Great Airport Cocktail Award, an exciting international competition for bartenders and mixologists working in the airport food & beverage sector.
The competition will culminate in a ‘shake and stir-off’ at the Airport Food & Beverage (FAB) Conference & Awards in Toronto (21-23 June). FAB is organised by The Moodie Davitt Report and this year is hosted by Toronto Pearson International Airport.
As reported, Copper Dog, a newly launched blend of Speyside single malt whiskies, was recently introduced to the UK on-trade and duty free markets, plus other selected travel retail locations.
The brand is the brainchild of London nightclub, bar and restaurant entrepreneur Piers Adam, who bought The Craigellachie Hotel in Speyside, Scotland in October 2013. His company, Copper Dog Whisky Limited, has entered into a partnership with Diageo, which has a non-controlling interest in the brand and a supply and distribution agreement.
Copper Dog’s guest judges will be looking for the best original cocktail (made with Copper Dog of course) created with the airport environment in mind – one that captures the eclectic, exciting airport world in concept, name, suitability, taste and presentation.
Excitingly, the finalists (who must work in airport F&B) will all be flown to Toronto courtesy of Copper Dog to participate in the ‘shake and stir-off’, and the ultimate winner will be Copper Dog’s all-expenses paid guest in Speyside, Scotland, staying at the beautiful Craigellachie Hotel.
On a spiritual sprauchle as the whisky river calls me away
“The #AiroftheDog Award is in line with FAB’s commitment to champion people, panache, passion and product,” said The Moodie Davitt Founder & Chairman Martin Moodie. “Copper Dog is the amazing culmination of one man’s vision allied to provenance and creativity. Those are exactly the kind of qualities we hope to showcase in this first-ever international competition for airport cocktail barstaff. We’re really excited to tie-up with Copper Dog and bring such an exciting and engaging component to FAB 2017.”
Bartenders and mixologists working in airport F&B will need to register for the award to receive the most crucial ingredient, their own bottle of Copper Dog – see http://airportfab.events. Full details (including judging criteria) will be revealed in coming days.
The competition will be heavily publicised on social media and we are seeking interaction using the hashtag #airofthedog.
In the lead-up to FAB 2017 and during the event itself, we’ll also be using the hashtag #airportfab2017 across Instagram and Twitter.
To enter FAB 2017 or to find out more details, please click here
30ml Copper Dog
25ml Sweet vermouth
20ml Suze (a French apéritif made from gentian roots)
Three dashes Fee Brothers Aztec Chocolate Bitters
Serves straight up in a coupe glass garnished with an orange twist.
50ml Copper Dog
10ml Rinquinquin (a French peach apéritif)
Barspoon of Orange Blossom Honey Syrup
Two dashes Fee Brothers Black Walnut Bitters