Each year, cocktail competitions are held around the world. Some are sponsored by professional groups, some by manufacturers, some by neutral third parties. As I peruse results, I see some very interesting recipes.
This month, I'm looking at several that fall into that category. As is usually the case, a specific main ingredient is required to be part of the recipe. Thus, you often will see specific brand names used in the recipes.
• PEAR-CARDAMOM FLIP
This drink took first place in Imbibe magazine's Imbibe/USA Pears Cocktail Competition. It was created by Daniel Braun of Oliver's Twist in Seattle, WA.
1/2 a ripe Bartlett pear
1 1/2 oz. Bacardi light rum
3/4 oz. fresh-squeezed lemon juice
1/4 oz. fresh ginger juice
3/4 oz. pear-cardamom syrup (recipe below)
2 dashes Fee's orange bitters
8 medium sized mint leaves
1 large egg white
1 tsp. huckleberry liqueur
1 tsp. Clear Creek pear brandy
Tools: mixing glass, shaker, strainer
Glass: rocks or highball
Garnish: pear slice
Dice one-quarter of the pear into quarter-inch cubes. Place in rocks glass with huckleberry liqueur, mint and brandy. Stir and set aside. Cut another quarter of the pear into large chunks. Place in a mixing glass, add bitters and syrup and muddle to completely break down the pear.
To the mixing glass, add ice, rum, lemon juice, ginger juice and egg white. Shake for 30 seconds. Add ice cubes to the rocks glass. Strain ingredients from the mixing glass into the rocks glass. Garnish.
Pear-Cardamom Syrup: 1 cup granulated sugar, 1 cup water, 1/2 a peeled Bartlett pear, 1 teaspoon ground cardamom. Bring sugar and water to boil in a small pot. Remove from heat and add pear and cardamom. Cover and let sit for 20 minutes. Strain and chill.
• STARFISH COOLER
This cocktail won the top award in competition at the Tales of the Cocktail event in New Orleans. It was created by Stacy Smith, a bartender at G.W. Fins in New Orleans. Moët & Chandon White Star champagne was the main required ingredient.
1 oz. Moët and Chandon White Star
1 oz. lemoncello
1 oz. PAMA pomegranate liqueur
1 oz. Unsweetened iced tea
½ oz. simple syrup
Muddle orange slice and mint leaf in a Collins glass. Combine all ingredients and serve.
• NOW AND ZEN
This was the winning entry in the U.S. Bartenders Guild's National Cocktail Competition. Skyy vodka was the required ingredient. The recipe was created by Debbie Peek of Tramonto’s Steakhouse in Chicago.
1 oz. Skyy Citrus Vodka
1/2 oz. Zen Green Tea Liqueur
1/4 oz. fresh lemon juice
1/4 oz. Monin Lemon Grass Syrup
1 oz. organic acai berry juice
Combine ingredients and fresh ice in shaker. Shake vigorously and serve straight up.
To Dowd's Spirits Notebook latest entry.
To Dowd's Wine Notebook latest entry.
To Dowd's Brews Notebook latest entry.
To Dowd's Non-Alcohol Drinks Notebook latest entry.
To Dowd's Tasting Notes latest entry.
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