Advice and tips on how you can win the Marie Brizard cocktail comp (and $5,000)
What will the judges be looking for in the winning cocktail?
The Marie Brizard Cocktail Competition is open for entries now — and the winner will take home $5,000.
That’s on top of what’s in store for the four national finalists who will compete for the top prize — they’ll receive $1,000 prize money, return flights to Brisbane for the final during Bartenders’ Weekender, and a one night stay.
Marie Brizard has been at the French liqueur game for a while now — since 1755, in fact — and they’ve got a wide array of flavours with which to craft a competition-winning cocktail.
Here’s what you need to do: create a cocktail using a minimum of 30ml of any Marie Brizard liqueur. Simple, right?
You’ll also need to snap a great photo of the drink and post it to social media, along with the name of the cocktail, the ingredients (including the garnish), some information about your drink, and the recipe detailing each step in making the drink. You’ll also need to tag @marie_brizard_official and comp organiser @pseexperiences (Penny Sippe), as well as the bar you work in.
To enter and to get the full terms and conditions, visit the link here.
Entries close Wednesday 30 April, so get mixing now.
Below, get some advice from Marie Brizard’s Nick Harris on how to win.
Boothby: What do you hope to see from the winning bartender?
Nick Harris: Keen to see a cohesive, balanced drink that has been thoughtfully created with vessel, technique and utilisation of their chosen Marie Brizard flavours.
The entries will be judged on their creativity among other things. What are you looking for in the creativity stakes?
A drink that is more than the sum of its parts, a consideration of aesthetic, aroma, flavour, texture and finish. Does the drinking experience make you want to run back to the bar for another?
Have you got any tips for how they should get a great photo of their drink?
As someone with almost zero photography experience, I’m probably not the best for advice in this space but I think controlled lighting and ensuring the drink itself is in focus is important.
I would also consider how the drink is described in the bio. Imagine it listed on your menu; how do you communicate what the drink is and make it stand out on the list?