FINLANDIA VODKA CUP 2009
THE BEST BARTENDERS FROM AROUND THE WORLD
MEET AT THE ARCTIC CIRCLE IN FINNISH LAPLAND
The
Finlandia Vodka
Cup is an annual global drink contest
where the best bartenders from around the world meet at the Arctic Circle in
Finnish Lapland to showcase their talents and compete for the global trophy
and the title “ Finlandia Bartender of the Year”… while experiencing the
Finnish way of life, and the pure natural origins of the brand. During
finals, competitors must create a new drink in three categories: Aperitif,
Long Drink and Quick Mix. Points from all three categories, based on
appearance, aroma and taste are then added up, and the bartender with the
highest score wins the coveted title.
I have been invited to share in the
camaraderie, excitement and fun of the 11th Annual International
Finlandia Vodka
Cup 2009. The goals of the event are
to continue the tradition of distilling fine vodka, to inspire and challenge
the world of mixology, and to find the most talented bartender…not simply to
find the best drink.
January
31st
I make my way to Finnair’s Business Class Lounge (they share with American
Airlines at JFK) to rendezvous with David Page, Finlandia’s PR Manager, my
friend and fellow journalist Maryann Thigpen, Christine Misiura, the United
States contender from the Disney Swan Hotel in Orlando, Jeff Schaus, the
Canadian contender from The Metropolitan Grill in Calgary and TV host Kevin
Brauch from Toronto, one of the judges. After getting to know each other, we
board our Finnair flight to Helsinki and settle into our comfortable
Business Class seats that recline to an extremely relaxing position. A glass
of chilled champagne and warm canapés sets the mood for the gracious
in-flight service and delicious meals that follows. I linger over my dinner
of Finnish delicacies and excellent red and white wines. Half way into the
flight I snuggle under the covers, and before I know it, breakfast is being
served and the captain announces we will be landing in an hour. (Photo of
in-flight service)
February 1st
Once in Helsinki we check into the Hansaari Cultural Centre for an
overnight stay and to connect with the “best-of-the-best bartenders”,
journalists and Brown Forman distributors from:29 countries around the
world: Bulgaria, Canada, Columbia, Cyprus, Dubai, El Salvador, Finland,
Germany, Guatemala, Hungary, Iceland, Indonesia, India, Israel, Latvia,
Lithuania, Malaysia, Panama, Poland, Puerto Rico, Romania, Russia, Thailand,
Turkey, United Kingdom, United States and Venezuela.
February 2nd
In the morning we fly up to Rovaniemi, Lapland at the Arctic Circle (the
home of Santa Claus), from here we will travel two more hours by bus to our
final destination …the small hamlet of Levi, where the Competition is held
every year. We are a large group of 120 eclectic personalities who have
traveled far to participate in three days of serious professional and
physical challenges, in temperatures that may be as cold as 30 degrees below
zero … in a land where the sun doesn’t rise for 42 days in winter.
As we begin our drive through the isolated
winter wonderland, a family of reindeer with huge antlers crosses the road;
we all grab our cameras to capture the moment before they disappear into the
forest. Icicles have turned the birch and fir trees that line the road into
magical ice crusted sculptures; I do not see a house for miles; the
simplicity and purity of life here is a sharp contrast to the city I left
behind, as well as to life in Helsinki.
We check into the Sokos Hotel; there is time
for a sauna just off the lobby. At 5:45 we meet and walk to the gondola
which takes us to the restaurant at the top of the mountain for a
competition briefing, press interviews and a welcome dinner. We begin to
mingle and make new friends; I have my first taste of reindeer stew, sausage
and steak; sample some of the drinks that won in past competitions, and chat
with bartenders who tell me “we prefer
Finlandia vodka because it is so pure and light, plus, when we use
fresh ingredients, our drinks taste fresher, inspiring us to create new
drinks; heavy vodkas on the other hand take over the taste of fresh
ingredients”. (photos of first dinner and gondola)
Pekka Pellinen, winner of the Finlandia Cup
2001, has played an active role in developing Finnish cocktail culture. As
the company’s Global Brand Champion Worldwide he is responsible for
executing drink programs and events, including: The Finlandia Cup, The
Midnight Sun Event, The European Finnishing School and the Taste Training
Program. He tells me: “modern day vodkas use flavors to enhance not to hide;
its all about care and control of the ingredients; an aperitif, poured to
stimulate an appetite for food and conversation signifies what a bartender
does as he enters a personal contact with a customer”.
February 3rd
The next morning we dress in layers as instructed, and then climb into
special snow suits, insulated boots, gloves and hats that have been provided
in everyone’s size. Chartered buses transport us into the forest to Sammu’s
Tupa to compete in a series of fun and exhilarating Reindeer Man Olympics
(temperatures are a cool 14 degrees below zero, not as cold as expected and
dressed in my insulated clothes, it is quite wonderful ).We are divided into
groups and rotate activities that. include: lassoing the horns of a
reindeer, pulling a sled filled with bales of hay, snow shoe races, ice
fishing through a hole in the frozen river and a Sammu smudging ceremony.
Lunch in one of the cabins, hot soup and crusty homemade bread, is a welcome
treat after hours in the cold. Friendships continue to grow over dinner, an
intimate celebration of good food and wine in front of a roaring fire.
(photos of reindeer Olympics)
February 4th
The anticipated International Competition, the highlight of everyone’s
visit, is scheduled to take place today from 4:00 to 5:30 in a five meter
thick Snow Dome Igloo, built with blocks of ice cut from a nearby frozen
river. The prepping begins at 2:30 when 29 bartenders, competing in three
categories, receive the ingredients they have requested to use in their
Aperitif and Long Drink entries; they have an hour to slice and dice in a
heated cabin before they move into the frigid Snow Dome. ( photo of
prepping)
When those of us not participating arrive at
the Snow Dome around four, the competitors are standing behind two bars that
form a semi circle around the parameter; signs identify who they are and
where they come from. It is an amazing sight to enter the dome and see
benches, round pedestal tables. a two tier dance floor and a 10 foot tall
Finlandia Vodka bottle all carved out
of ice. The competition begins; the pressure is intense; only seven minutes
to prepare, pour and garnish the aperitifs; not easy in below zero
temperatures; one of the bartenders has to cope with honey that freezes as
she tries to squeeze it out of a bottle; the fingers of those from South
America stiffen from the cold; it is difficult to carve the rind of a fruit.
Drinks are taken away for the judges, a panel of respected spirits experts,
to taste and rate. The seven minutes allocated to preparing, pouring and
garnishing the Long Drink is no less stressful. The last category, the
Quick Mix is the most challenging; each has 10 minutes to pick from a basket
of surprise ingredients, write down and hand in a recipe, and then five
minutes to prep, shake and pour. Some fall short of their goal; others are
proud of their masterpieces. (photos of bartenders at work, close up of
drinks on table outside dome, photo with everyone watching)
When the judges tally the highest combined
score from all three categories, the winner of The Finlandia Cup 2009 is
Raditya Dimas (originally from Jakarta, now a bartender in Dubai) with 298
points out of a possible 312. The 2nd and 3rd place winners are Stephen Hinz
from Germany and Ionel Aurel Palpau from Romania. At 8 P.M. we take the
cable car back to the top of the mountain for the Award Ceremony and dinner.
Everyone is in a festive and highly energized mood; it has been an amazing
day! (photos of winners and all bartenders, award ceremony)
February 5th
The Finnishing School
The Soul Shakers is a group of three zany guys from London who go around the
world teaching and entertaining with bartending antics from the wacky world
of mixology. Their mission is to pick up, borrow and create new ideas to
share with the industry to make it a little better. They came here as
judges, and today they are holding court at The Finnishing School with an
advanced course in bartending ethics plus pointers and tricks of the trade.
We taste several of their concoctions and learn to appreciate the different
taste of a drink made with pure vodka and the freshest of ingredients. I
never realized how much talent goes into creating a great drink. To quote
Markku Raittinen, the company’s Global Brand Ambassador: “It takes skill,
innovation and a deep understanding of the ingredients you are working with
to create a great drink. A true classic is a drink that doesn’t take too
long to prepare”…certainly as evidenced by the skills and artistry of all
the bartenders. (photo of Soul Shakers holding court plus close up of
structured drink)
Lighting the Finlandia Logo
When I think all the fun and games are over, we are bused back to Sammu Tupa;
bundled up in our snowsuits, we slide down an embankment of snow onto the
frozen river. The Finlandia Vodka
Logo, three white reindeer against the midnight sun, has been reproduced on
the ice in the form of 120 meters wide by 60 meters high drawing. Once again
we are divided into nine teams; our task is to place, and then light, 1,500
votive candles is straight lines, approximately two feet apart, along the
outline of the image. It takes teamwork and effort, but there is great
camaraderie as we race to be the first team to complete our piece of the
logo. The sight of the lit logo shimmering and glowing on the frozen river
is breathtaking. I follow others who have sprawled out in the snow totally
energized and purified by the experience. (photos of entire group, photos of
lit logo)
After our farewell dinner, we are bused back
to the snow dome; it has been turned into an ice disco. The vodka flows; the
music gyrates, and I can hardly believe I am moving and grooving in my less
–than- flattering snow suit with wonderful new friends from all over the
world. We take crazy photos of each other and drink hot chocolate mixed with
mango vodka out of wooden cups. Someone grabs my arm and leads me out to
witness the Northern Lights and the Aurora Borealis. As it swoops across the
sky, I am overwhelmed with emotions that flow as freely as Finlandia’s
hospitality. It is hard to imagine a world less calm and peaceful. The music
vibrates through the silent night. What a wonderful new beginning. Thank
you, David Page and Brown Forman, for welcoming me into this very special
circle of Finlandia Vodka lovers,
movers and shakers. I will always remember the passion, competitive spirit,
determination and good sportsmanship we all shared … for me it was a special
moment in time, in a sacred place few will ever reach. Only one may have
come away with the title, but we are all came away winners. The Finnish
language takes pride in more than 40 words for snow, but there is only one
word for vodka….”Finlandia”. (photos of group dancing)
FINLANDIA 2009 CUP WINNERS
AND THE WINNING RECIPES
THE QUICKY TINI- Aperitif
1 1/2 oz. Finlandia Cranberry Fusion vodka
1/2 oz. strawberry liqueur
1/2 oz. passion fruit syrup
1 oz. lemon juice
Method: Shake and strain into a martini glass
Garnish: Lemon slice and mint tip
JAKARTA RED DRAGON- Long Drink
2 oz. Finlandia Grapefruit Fusion
1 piece apple
1 oz. passion fruit syrup
1 oz. raspberry puree
1 oz. cranberry juice
Method: Muddle, shake and strain into a highball glass
Garnish: Red currant, grapefruit peel, and mint tip
THANK YOU WITH LOVE- Quick Mix
3 oz. Finlandia Grapefruit Fusion
1 oz. sugar syrup
3 oz. Pomegranate juice
3 slices pink grapefruit
Aperitif:
Winner: Jonathan Cowley, United Kingdom
Grapefruit Suomi Sour
1 ¾ oz. Finlandia Grapefruit Fusion
¾ oz. Fresh grapefruit juice
4 Lemon wedges
Method: Shake & Strain
Garnish: Egg white
Long Drink:
Winner: Stephen Hinz, Germany
Three Steps
¾ oz Finlandia Vodka Classic
¾ oz Grand Marnier
12 leafs mint
¾ oz. fresh lime juice
Fill Up Old Jamaica Ginger Beer
Garnish: citrus twist, mint, salt
Quick Mix:
Winner: Ioannis Samaras, Greece
UNTITLED
1 ¾ oz. Finlandia Grapefruit Fusion
¼ oz. sugar syrup
Muddled cucumber
Splash of ginger ale
Garnish with a grapefruit peel
(photos of winning recipes)
THE QUICKY TINI- Aperitif
1 1/2 oz. Finlandia Cranberry Fusion vodka
1/2 oz. strawberry liqueur
1/2 oz. passion fruit syrup
1 oz. lemon juice
Method: Shake and strain into a martini glass
Garnish: Lemon slice and mint tip