Summer Cocktail Contest Winners:


BEST OF SHOW AND MAKERS MARK CATEGORY

Patrick Vogt
Cerulean
Newton's Apple

1.5 oz Makers Mark
.75 oz Averna amaro
Bar spoon St. Elizabeth Allspice dram
Apple & Rhubarb juice (secret amounts, may contain up to .03% magic)
1 Cinnamon Stick
2 all spice berries
2 Cardamom pods
Carbonated in ISI bottle then cork

Store bottle chilled. Add rocks to glass and serve on the rocks. Garnish comes out of the bottle on top. Flame orange peel over the top. Drink responsibly and never drink and drive.



WOODFORD RESERVE CATEGORY WINNER

Ally Hall
Union 50
Mascara Tears

1 slice jalapeno
1.5 oz Woodford Reserve
.75 oz Fruit Lamb Ginger
.75 oz Honey Simple Syrup
.5 oz Lemon juice

Muddle jalapeno with honey simple syrup, add ice. Shake & double strain. Pour over ice ball & garnish with lemon wheel.



OLD FORESTER CATEGORY WINNER

Michael Toscano
Libertine Liquor Bar
Pineapple Express

2 oz Old Forester
1 oz Pineapple Rosemary Schrub
.75 oz Lime juice
.75 oz Honey syrup 1:1 ratio
1-2 squirts of coconut extract
.5 oz Lemon juice

Muddle basil leaves with lime juice and honey. Add pineapple schrub, extract and whiskey. Shake and double strain into rocks glass. Garnish with pineapple frond.



BASIL HAYDEN CATEGORY WINNER

Kenny Gardner
Tavern on South
Burnt Orange & Herb Sazerac

2 oz of Basil Hayden
1 oz Absinthe
1 oz Blood Orange Reduction
1 oz Simple Syrup
Dash of Orange bitters
1 Orange Twist
1 sprig of Thyme
1 sprig of fennel frond

Add absinthe, orange twist, thyme & fennel frond. Light absinthe on fire, let burn for 10 secs then turn snifter upside down to extinguish the flame. Combine basil hayden, blood orange reduction, simple syrup and bitters in a shaker and stir. Turn snifter over and strain into glass. Add three drops of absinthe and add burnt orange peel.