3 Greens Restaurant Elstree Aerodrome Hogg Lane Elstree WD6 3AR Phone: +44 (0)20 8953 6013 a 3G was closed for a day recently as Caroline and Paul spent the day in Brighton supporting their son Max in the local heat of a prestigeous National Cocktail competition. He was vying for a place in the Grand Finals to be held in London. The brief was to devise and prepare two new cocktails; one a standard, traditional style recipe and the second using the new, revolutionary methods of Molecular Mixology (using scientific principals and techniques). The event was sponsored by El Dorado Rum and one of the drinks had to showcase El Dorado. Max's first drink he called 'Baked Scotsman' and was based on Glenfiddich 18 year old Scotch shaken with a baked apple and onion puree, served over ice and garnished with a ginger biscuit dusted with chocolate. His second entry, called 'Sanguine and Gold', made extensive use of Molecular techniques. It was based on a Chilean Merlot, fat-washed with chorizo sausage and clarified butter, then lightly gassed with carbon dioxide. The drink was served with a marmalade of orange, nectarine and El Dorado rum, pigmented with edible pearlescent gold. The competition was fierce and of an extraordinarily high standard, and we are delighted to say that Max won through to the Finals. There was supposed to be only one winner but the panel of judges found it impossible to chose between Max and another contestant (Mike from Audio Bar in Brighton) so both proceed. It was a very proud day for Caroline and Paul....and for the lad himself! Details here from Bar Life UK. Baked Scotsman Max Sanguine and Gold