Amazing what you can do with liquor, syrup and a very cold glass
Seree Panjanapongchai will be helping French firm Monin celebrate 100 years of making flavoured syrups for booze when he represents Thailand in a global bartending competition this year.
Seree won his chance at the Monin Cup in a preliminary mixing bout held at Bed Supperclub last week.
The Monin Cup Thailand champ goes next to the Monin Cup Asia, being held this time in Malaysia, and hopefully the final round later this year in France.
With just two years’ experience in bartending, Seree wowed the judges with a fruity, minty cocktail called a Freezing Point, using Hendrick’s Gin, Monin Mango, Monin Cherry Blossom, lemon juice and a pear. Guaranteeing the wow factor was the stainless-steel glass that evenly dispersed and prolonged the chill.
“This is my first bartending competition, so it’s way beyond my expectations that I won,” Seree said. “But I had a great mentor and I often look up neat tricks and trends on the Internet.
“There’s a lot more work to do in the next stage, where I’ll be competing against other winners from all over Asia. I promise I’ll do my best!”
Seree’s trick is not just in the glass, but also in the hearty service he offers. “I try to please the customers individually and always ask what they like. And it’s important to keep improving and inventing new recipes. Monin is a product I find very helpful in creating new, innovative drinks.”
Vipop Jinaphan came in second with his Curiosity Unveiled, made with Monin Cucumber, Hen-drick’s Gin, sake, lemon juice and bit of wasabi. He served it with soybean edamame on the side.
“This is such a great competition!” he enthused. “It’s a great way for newbies to challenge their cocktail knowledge and expand their boundaries. With Monin you can create anything, even something Asian-inspired like my cocktail.”
Monin offers no fewer than 140 imaginative “drink solutions” – syrups, liqueurs, gourmet sauces, fruit smoothies and cocktail mixes – in no fewer than 140 countries.