Chilled Media Presents THE BARTENDERS SOCIETY COCKTAIL COMPETITION Sponsored by Marie Brizard & Saint James
The Bartenders Society Cocktail Competition brings bartenders from all over the globe together to compete for the title of 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.
Each bartender is invited to create an original cocktail that reworks a classic cocktail recipe to include a local element or inspiration from their city, state, region, or heritage. The local touch in cocktails can be expressed in the following ways: a choice of local of ingredients, a traditional local method of production, a visual or tasting method that is linked to the origin of the candidate, etc.
The top ten (10) U.S. Cocktail entries will then advance to the U.S. Finals, judged virtually in August, which determine the two (2) U.S. Finalists who will represent the U.S. in the Paris, France, Global Finals in November 2023.
PRIZES
U.S. Qualifier Competition Prizing
1st Place
Two (2) bartenders win a trip to France to compete in Global Finals
2nd Place
Two (2) bartenders will win $500 each.
3rd Place
Two (2) bartenders will win $250 each.
Global Finals
The Grand Prize Winner will win a trip for two to Martinique + $2,000 cash + 1 year of press and digital promotion.
Deadline for entries: August 25, 2023 Enter HERE!
Eau Claire To Saint-Pierre
Recipe by Nick Shea
Cocktail Inspiration:
This is a variation of a flip inspired by my hometown Wisconsin State Fair, where every year one can visit the Milk Hut and get a variety of delicious, flavored milks unavailable anywhere else in the state. The milk at this fair was fruity, sweet, and delicious but often not extremely pasteurized and had an interesting funk quality, beautifully matched by the St James rum. Washing the Marie Brizard with Wisconsin ricotta cheese adds a slight creaminess and saltiness to the drink. Finally, Wisconsin Ice Wine (famously rich and sweet, even by Ice Wine standards) adds sweetness and rounds out the drink along with black walnut bitters to balance. A delicious and comforting memory of home.
Ingredients:
- 1 1/2 oz banana-infused St James Vieux Rhum*
- 3/4 oz ricotta-washed Marie Brizard No 12 Banana liqueur
- 1/4 oz Ice Wine (preferably from Wisconsin)
- 1/2 oz lemon juice
- 2 dashes Black Walnut bitters
- Whole egg
Preparation: Dry shake all ingredients, then add ice and wet shake. Serve into cute milk carton (or, alternatively, a double rocks glass with no ice). Optionally, garnish with grated nutmeg. *Banana infused rhum: Roast two bananas in oven at 375 degrees Fahrenheit for 15 minutes, turning once halfway through. Remove bananas, then combine with 750mL St James Vieux Rhum Agricole and sous vide at 170 degrees Fahrenheit for 2 hours. Strain and chill solution. Keeps indefinitely. Ricotta washed liqueur: Add 6 oz Wisconsin ricotta cheese to 750 ml Marie Brizard No 12 Banana liqueur. Blend with immersion blender or Vitamix, then allow to sit in a nonreactive container for 2 hours, stirring occasionally. Pour solution into a plastic bag, remove excess air from bag, and freeze for at least 2 hours. Fat content from cheese should solidify at the top of the bag. Cut bottom corner of bag and pour solution through a cheesecloth to strain. Keeps indefinitely. Garnish with (optional) grated nutmeg.
Sea Word
Recipe by Elena Johnson
Cocktail Inspiration:
This cocktail is a riff on the Last Word cocktail using ingredients that highlight my hometown of Baltimore, Maryland and our coastal location. Many food and beverage items in our region utilize a famous Maryland seafood seasoning, but I wanted to steer away from that “classic” angle and instead create a cocktail that still includes flavors like celery, anise, and salt, but that focuses more on the taste and freshness of the sea.
Ingredients:
- 1/4 oz nori tincture*
- 1/4 oz lime juice
- 1 oz fresh celery juice
- 3/4 oz Marie Brizard Anisette
- 1 1/4 oz St. James Rhum Agricole Blanc
*Nori Tincture
(1) 2.8 gram sheet nori, torn into 1 inch pieces, steeped in 6 oz 100-proof vodka for 48 hours.
Preparation: Combine equal parts coarse salt and kelp granules. Rim chilled coupe glass with salt/kelp mixture. Combine nori tincture, lime juice, celery juice, Marie Brizard Anisette, and St James Rhum Agricole Blanc in a shaker tin. Shake until well chilled, then double strain into prepared glass. Garnish with kelp granule/salt rim.
The post Hey Bartenders, Enter The Bartenders Society Cocktail Competition appeared first on Chilled Magazine.
Source: Mixology News
