The Bartenders Society Cocktail Competition brings bartenders from all over the globe together to compete for the title Best Bartender.
The U.S. Qualifier Competition is the gateway to compete in the Global Finals held in Paris, France in November 2023. Each bartender must create a unique cocktail inspired by the theme:
Bringing a Local Twist to a Classic Cocktail from the Past.
U.S. Qualifier Competition Prizes
1st Place: Two bartenders win a trip to France to compete in the Globals Finals
2nd Place: Two bartenders win $500 each.
3rd Place: Two bartenders win $250 each.
Global Finals
The Grand Prize Winner wins a trip for two to Martinique and $2000 cash plus one year of press and digital promotion.
Chan Chan
Created by Justin Levaughn
“The classic that this cocktail is takes its inspiration from is a Fogcutter, one of my favorite tropical classics. The Chan Chan takes a different approach by way of influence of growing with my grandmother in Puerto Rico and how her rice pudding, which was not only influential to the neighborhood, but is a pillar favorite memory of mine as a child. This take on a Fogcutter will be richer and more spice forward all with flavors and ingredients used in my grandmother’s rice pudding, her “Arroz Dulce.”
Ingredients:
- 2 oz Saint James Ambre
- 1/2 oz Marie Brizzard White Cocoa*
- 1/2 oz Spiced Rice Orgeat
- 1/4 oz PX Sherry
- 3/4 oz lemon
Preparation: Shaken and strained into an imperial goblet. Topped with pebble ice. Garnish with 2 rice stalks and a flower.
*Spiced Rice Orgeat
- 2 parts Sugar
- 1 part Rice Milk
- 6 sticks Cinnamon
- 1 cup whole mace
- 2 Star anise pods
- 1 cracked nutmeg
- .5 cup Golden Raisins
Sous Vide at 165 degrees for 2 hours then strain.
Grass Is Clearer
Created by Joseph Arakawa
“This cocktail is inspired by the classic dessert cocktail, the grasshopper. Though on paper it seems far from the original, the spirit of the drink is there as this cocktail still drinks as decadence, dessert, and the color being shockingly deceptive. Using the roots from where I come from which is the beautiful island of Oahu in Hawaii, I took inspiration from tiki culture, the aloha spirit, and being something unexpected despite its appearance. To me, being from Hawaii is not just sandy beaches and warm sunshine, it is a culture of respect, love, and if you come to it with an open mind, you will find the complexity and nuances are there to be enjoyed, much like my slightly tropical and clear grasshopper tiki variation.
Though the grass may not always be greener, it is clearer if you lay down and jump in with everything you have. These lessons held true when I was roaming the streets of Iraq and Afghanistan, and now on the ninth island of Las Vegas where I currently reside. Being open to interpretation and nuance of the culture is the how I approached this cocktail. Removing myself from the literal and being open to the application of St James Rhum and Marie Brizard to take this cocktail from creamy and decadent, to clear and reminiscent of a place I have am proud to call home. Mahalo for your attention and time in joining me on this journey.
Ingredients:
- 1 1/2 oz St James Rhum Blanc
- 1/2 oz Marie Brizard Yuzu
- 1/4 oz Marie Brizard Anisette
- 3/4 oz Marie Brizard White Creme de Menthe
- 1/2 oz fine strained pineapple juice (pineapple juice strained through cheese cloth or coffee filter)
Preparation: Combine all ingredients into shaker tin and fill with ice. Roll/Throw cocktail approximately 7-10 times for desired dilution. pour in double rocks glass over a large 2×2 cube. Garnish with spanked mint sprigs.
Who Wants To Be A…
Created by Erin Birmingham
“I was inspired by the Millionaire Classic cocktail which typically uses a funky Jamaican rum and Sloe gin as its base. I am using Rhum St James Vieux (4year) and have omitted the Gin for this build. I created a local Mullberry /blueberry and Gardenia cheong to mimic the deep berry flavors of sloe. I also wanted to preserve the seasonal flowers by locking its essence and gingery flavor into a syrup. I am using the Marie Brizard YUZU to brighten and balance out some of the depth of the dark berries. Typically, this Millionaire would be topped with Prosecco, but instead have gone towards my Caribbean heart and paired it with Tepache.
- Ingredients:
- 1 1/4 oz Rhum St James Vieux
- 3/4 oz Yuzu Marie Brizard
- 1/2 oz Magnolia/ Berry cheong
- 1 oz Soda Water
- Sazon Tepache
Preparation: 50 Harvested Magnolia Flowers1pint Cleaned Fresh Mulberries, 1 pint Cleaned Fresh Blueberries Weight out Flowers and berries and record White sugar – equal to the recorded weight above. Place whole flowers and Berries in a sterile glass jar and layer with sugar, cover with lid. Let this sit at room temperature for 1 week. A syrup will start to form but continue to wait. Gently agitate the contents daily. Keep macerating for 1 month in the refrigerator. Once all the sugar is dissolved and most of the moisture has been removed from the berries, you can strain the contents and reserve the syrup in an airtight container.
The post Check Out These Cool Entries in the Bartenders Society Cocktail Competition appeared first on Chilled Magazine.
Source: Mixology News
