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Competitor from

Mongolia

Nomunbilig Dovchinsuren

Dead Sea

Flor de Caña 12YO rum
Apple baraashig
Garnish: apple pulp chip
purple fish shaped caviar made by apple juice

Evaluation

Sustainability

Ingredients:

7.00

Techniques and practices:

8.00

Story and Inspiration

Story & Inspiration Presentation:

7.33

Connection to Flor de Caña:

6.66

Creativity & Techniques

Creativity:

6.66

Techniques:

7.00

Taste & Appearance

Appearance & Presentation:

7.33

Taste & Balance:

8.00

Total Before Deductions:

58.0 points

Deductions

Number of Completed Serves:

(Serves: )
0.0 Points

Total Time:

(Total Time: )
0.0 Points

Total:

58.0 points

Sustainability: 14.0

Story and Inspiration: 14.0

Creativity & Techniques: 17.0

Taste & Appearance: 16.0

61.0 pts.

Sustainability: 13.0

Story and Inspiration: 13.0

Creativity & Techniques: 10.0

Taste & Appearance: 12.0

48.0 pts.

Sustainability: 18.0

Story and Inspiration: 15.0

Creativity & Techniques: 14.0

Taste & Appearance: 18.0

65.0 pts.

Comments

Thomas Mchugh:

apple skin ferment, pressed skins usages for garnish Some mentions to flor de cana but not specifically tied to the cocktail or ingredients Garnish symbolic for ecological damage to sea life. But very disconnected from the drink being hand held Sustainable glassware from multi generation family heirloom a la 5 generations 

Divyesh Chauhan:

2 ingredients. Simple presentation. Nice story. Apple over powers the rum 

Bastien Ciocca:

Presentation: A lot of confidence and great presence in the bar. I liked a lot the simplicity of the cocktail with a lot of small details that built a great experience Taste. The garnish didn’t do justice to the cocktail and over powered it. Without it, it taste better. The balance is great.