Bedford Lodge Hotel & Spa has challenged its bar team to design the ultimate festive cocktail for its inaugural Christmas Cocktail Competition. The mouth-watering winning recipe, created by Kelly Whitby, titled Rodney Robin, will feature as Bedford Lodge Hotel & Spa’s Christmas cocktail for the month of December.
With the opportunity to win a selection of Bottle Proof Cocktails, each member of Bedford Lodge Hotel & Spa’s bar team was asked to create their own unique Christmas-themed cocktail recipe, using the Hotel’s wide range of spirits including Cointreau, Amaretto, liqueur de pomme and vodka. The cocktails were taste tested on Thursday by seasoned judge Mark Thompson, owner of Bottle Proof. The winning recipe was selected based on its festive creativity, link to the Hotel and taste. Mark described Rodney Robin as a champagne shandy and that customers shouldn’t be afraid to try it this festive season.
Noel Byrne, Chief Executive of Bedford Lodge Hotel & Spa, said: “We wanted to take our Christmas menus to the next level this festive season. As well as providing a competitive challenge for our staff, the Christmas Cocktail Competition has given us the opportunity to add some real personality and originality to our drinks offering. Our bar team submitted some truly interesting and delicious recipes. We had cocktails created with egg white, maple syrup and cinnamon, and even a jelly themed recipe.”
Based in Cambridge, Bottle Proof produces premium bottled cocktails for the hospitality trade. Mark Thompson commented: “I very much enjoyed taste-testing each cocktail and it was a tough decision choosing the winner! There was a fantastic variety of cocktails put forward for the competition – not one cocktail was the same. A good variety of glassware and garnishes were used as well as ingredients – the resulting flavours were very interesting. It was a close contest but ultimately the Rodney Robin, named after Bedford Lodge Hotel & Spa’s owner Rodney Kean as he loves bitter but also champagne, is a nod to the Hotel as well as being a luxurious festive drink to enjoy at Christmas.”
The Rodney Robin is made using a splash of Adnams bitter, topped with the slightly sweeter Moët Ice and finished with two ice cubes and a sprig of red currants served in a champagne flute. The Rodney Robin will be available for a limited time only in the Hotel, alongside the two runner up cocktails – The Gingerbread Man and Winter Sours.