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August 16, 2011
East Side Show Room bartender wins Bombay Sapphire competition
Adam Rose of the East Side Show Room took home the title of “Austin’s Most Inspired Mixologist” after winning the local round of the USBG/Bombay Sapphire competition on Sunday night.
The competition, which was held at Malverde, also featured 15 other local bartenders, and was judged by Bombay brand ambassador Nick Kosevich.
Austin was Kosevich’s fifth stop on the tour. When asked about his impression of our local scene during a phone conversation today, he said, “there are certain markets (in America) that are obviously more advanced in crafting cocktails — places like New York City and San Francisco — and Austin is definitely one of them.”
Kosevich went on to explain that one of the main factors that contributed to Rose’s win was not only the taste and aroma of his drink, but also it’s practicality, or its ability to be easily replicated in bars across the country. “Adam’s drink was essentially a Summery Gin Old Fashioned,” he said. “It was super simple, the aroma and flavor were great and it looked wonderful. I think we made a great decision on who will represent this community of cocktail makers.”
From here, Rose will go to Las Vegas to participate in the USBG Bartender Summit, where he will compete against 52 other contestants from around the country for the grand prize — the title of “Nation’s Most Inspired Bartender,” and a profile alongside their signature cocktail in GQ’s December 2011 - Men of The Year issue.
Garrett Mikell (currently at Peche) was featured in GQ as the Nation’s Most Inspired Bartender in 2009 with his Bacon and Eggs cocktail. Rose will get his shot at the title in September.
Here’s the recipe for the winning cocktail:
The Preservation
1 Lime Wheel
1 Lime Peel Piece
3 Dashes Wormwood Bitters
1 Dash Angostura
1 Sugar Cube
1 Splash tonic water
Muddle all ingredients listed above and set aside.
In a fresh glass:
1 Sugar Cube
1 Lemon Peel
1 Dash Angostura
3 Dashes Wormwood Bitters
1 Splash of tonic water
Muddle. Add Ice. Slowly add 2 oz. Bombay Sapphire. Stir to mix. Add contents of this glass to the previously prepared lime mix. Stir to mix.
**Photos provided by NIKE COMMUNICATIONS, INC.
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August 15, 2011
Austin spirits win SIP Awards
Several locally procued spirits placed in this year’s Spirits International Prestige (SIP) Awards program.
Instead of being judged by industry professionals, this competition was judged by consumers, in an attempt to “level the playing field for established brands and newcomers alike,” as the press release claims. Judging was conducted using blind tastings and each spirit was scored in three categories — aroma, taste and finish.
Enchanted Rock Vodka, produced by Rebecca Creek Distillery in San Antonio, won the top honor (Platinum) in the “Unflavored Vodka” category. Other vodkas that placed Platinum in the competition include England’s Is Vodka, and the Nadared, Little Black Dress, and Twenty 2 Vodkas from the U.S.
Additionally, several tequilas from Austin’s Santo Spirits (production offices located here, while the distillery itself is in Mexico) placed in the competition as well. The Ambhar Reposado placed in the Platinum category, alongside El Decreto and Tres Mujeres. The Ambhar Platinum Tequila won a Gold ranking. Other tequilas that placed on par with the Ambhar Platinum include Hornitos Plata, Sauza Blue Silver and Ed Hardy Silver. Finally, the Anejo won a Bronze (as did the El Tesoro Anejo).
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April 13, 2011
Spirits competition highlights best options for use in classic cocktails
Ever wonder what kind of whiskey works best in a Manhattan, or what vodka packs the most punch in your vodka tonic? Not sure you want to trust the recommendations from your local liquor store employee or co-worker?
Instead of taking years to do side-by-side comparisons yourself, and spending tons of cash (and potential liver damage) to do so, a highly respected panel of expert judges have taken on the work for you.
Results just came in from the Ultimate Beverage Challenge (UBC), a New York-based beverage competitions and events company, that holds a series of “challenges” to judge and rate spirits brands and how they perform in cocktails. (They are currently seeking entries for the Ultimate Wine Challenge, too.)
The 2011 UBC conducted several challenges this year, but one of the more interesting ones was the Ultimate Classic Cocktail Challenge. The idea was to judge how each spirit brand performs in a classic cocktail. Each cocktail was mixed using the same recipe and fresh mixers, and the judges blind-tasted and rated each entry on a 100 point scale.
Below is a taste of the results from this year’s Classic Cocktail challenge.
I bookmark the website on my phone or reference the list before heading out to the liquor store, to avoid the confusion that arises when I am standing hopelessly in front of shelves filled with seemingly endless brand options. If anything, it’s a great starting point to discovering new spirits (and cocktails too).
What do you think about this year’s winners? Is there a brand you always use in your classic Martini or Old Fashioned? Share it in the comments below.
BEST GIN in a…
Aviation - Plymouth
Extra Dry Martini - Beefeater London Dry
Gin & Tonic - Beefeater 24
Negroni - No. 3 London Dry
BEST VODKA in a…
Bloody Mary - Vesica
Cosmopolitan - Absolut Citron
Vodka & Tonic - Luksusowa
BEST TEQUILA in a…
Margarita w/Cointreau - Olmeca Plata
Paloma - Izkali Reposado
Tequila Sunrise - 901 Silver
BEST RUM in a…
Daiquiri - Banks 5 Island
Mojito - Banks 5 Island
Mai Tai - Holey Dollar Silver Coin
BEST CACHAÇA in a…
Batida de Fresa- Leblon
Caipirinha - Leblon
Caipirinha de Uva - Leblon
BEST COGNAC/BRANDY in a…
Brandy Julep - Rémy Martin VSOP
Sidecar - Camus VS Elegance
Stinger - Camus VSOP Elegance
BEST SCOTCH WHISKY in a…
Blood & Sand - Highland Park 12 Years Old Single Malt
Rob Roy - Highland Park 12 Years Old Single Malt
Rusty Nail - The Macallan Fine Oak 10 Years Old Single Malt
BEST AMERICAN WHISKEY in a…
Manhattan - Bulleit Rye
Mint Julep - Bulleit Rye
Old-Fashioned - George Dickel #12
BEST IRISH WHISKEY in a…
Irish Coffee - Jameson Gold Blended
Wild Irish Rose - Michael Collins Blended
BEST ORANGE LIQUEUR in a…
Cosmopolitan - Cointreau
Margarita - Cointreau
Sidecar - Cointreau
For the full list of results and more information about the UBC, visit the website.
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April 1, 2011
Stars across Texas hit the bar, Dallas bartender wins Maker's competition
The Hill Country Wine and Food Festival’s Stars Across Texas event illuminated the Long Center for the Performing Arts last night.
The night was a well-attended tasting spread throughout the patio and wings of the Long Center that featured small bites, desserts, wine and spirits from some of the best restaurants and wineries in Austin, Dallas, Houston and San Antonio.
Everything I tasted was outstanding. Lobster sliders from Perla’s were delightful, Wild Boar Chili from Haven in Houston was unusual and delicious, and my particular favorite, the basil panacotta from The Carillon drew quite a large crowd.
From talking to some of the people in attendance, the wine offerings from around the country (and world) drew more attention than local wines, which I found to be disappointing. For a Texas wine and food festival (and myself an unabashed locavore), I expected more local beverage options.
However, the few Texas spirits gems that were in attendance like Paula’s Texas Orange, Savvy Vodka, and Republic Tequila held their own against national brands such as Patron tequila and St. Germain elderflower liqueur. While the local margaritas were tasty, I should confess I enjoyed a particularly nice St. Germain sangria as well, which I will be tracking the recipe down for and sharing with you all this summer.
Well-dressed and eager patrons mingled through the booths all night, but the one place that was consistently hopping was the Maker’s Mark tent, where four Texas bartenders mixed countless Collins variations to keep up with demand.
The Stars of the Bar competition began early in the evening with a special presentation by each bartender for the judging panel, which included the new president of Maker’s Mark Rob Samuels (who takes over the family business today, April 1), in addition to locals Joe Eifler of Tipsy Texan, Lara Nixon of Balcones Distilling, and others.
After the judges went off to deliberate, the tent opened up to festival attendees, who were instructed by Maker’s Mark brand ambassador Adam Harris to taste each Collins, and vote on their favorite.
Eddie “Lucky” Campbell of Bolsa, Dallas took home the grand honor of the night, winning the judge’s pick, and being named the official cocktail of the Hill Country Wine and Food Festival. Campbell’s drink, the Art of War, was inspired by Asian ingredients.
Here’s the recipe:
1.75 oz Makers Mark
.75 oz of Yuzu Juice
.75 oz of Fuji Apple Syrup
5 Dashes of Chinese 5-Spice Tincture
Shake well with ice. Strain into Collins glass filled with ice. Top with soda.
Ginger foam and apple fan garnish.
Justin Burrow, of Haven Houston won the People’s Choice award (which also added 10 points on to the judge’s vote tally). His Steamboat Collins was a spicy sweet combination of Maker’s Mark and Ginger Beer.
Here’s the full recipe:
2 oz Maker’s Mark
.75 oz Lemon juice
.5 oz Turbinado Syrup
.25 oz Angostura Bitters
1.5 oz Fentiman’s Ginger Beer
Shake well with ice. Strain into a Collins glass filled with ice. Garnish with a
lemon wheel and sprig of fresh mint.
Local Adam Bryan from Bar Congress mixed up the Handyman Collins, which won the regional rounds earlier this month.
“Handyman Collins”
2oz Maker’s Mark
.5 tbsp lemon zest
2 tsp superfine sugar
Shake and strain into a Collins glass over crushed ice.
Top with 4oz (approximately) of Ommegang Hennepin beer.
Garnish with a lemon and cherry flag.
Olaf Harmel from Mon Ami in San Antonio incorporated local Texas ingredients for his variation. A homemade Texas honey and lavender syrup complemented the acidic bite of the blood orange, creating one of the more fruity entries of the competition.
“The Blood Orange Collins”
2 oz. Makers Mark
1/2 oz. Solerno Blood Orange Liqueur
1/2 oz. Texas honey/lavender syrup
1/2 oz. Lemon juice
2 oz. Soda water
1-2 oz. Fresh blood orange juice
Shake well with ice. Strain into a Collins glass filled with ice. Garnish with blood
orange slice and black maraschino cherry.
For more photos from the cocktail competition, check out the photo gallery on Austin360.
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March 29, 2011
Texas well represented in San Francisco World Spirits Competition
A handful of Texas spirits won awards at the recent San Francisco World Spirits Competition. If you are unfamiliar with the competition, here are the basics from the website:
“The San Francisco World Spirits Competition is the first comprehensive, international spirits judging ever held in the United States on an annual basis. Celebrating its 11th year of awarding spirits excellence, the 2011 Competition was held at the distinguished Hotel Nikko in downtown San Francisco on March 18, 19, and 20.
A record number of entries, 1106 products from 61 countries, were evaluated by 33 of the finest palates from the spirits industry including twelve new judges. These judging panels were comprised of spirits experts from noted restraurants and hotels, well-known spirits journalists from major national media, spirits buyers for large purveyors, and spirits consultants. Judging is based on a blind, consensual procedure ensuring competitive integrity, making this competition the most reputable and recognized competition in the spirits industry.”
The awarded medals represent a true testament to the quality of the growing Texas distilling scene. Here are your Texas winners for this year:
Vodka
Silver Medal, Cinco The Five Star Vodka, Texas, USA [40%] $28.
Silver Medal, Savvy Vodka, Texas, USA [40%] $20.
Bronze Medal, Enchanted Rock Vodka, Texas, USA [40%] $18.
Flavored Vodka
Gold Medal, Deep Eddy Sweet Tea Vodka, Texas, USA [70%] $19.
Dark/Gold rum
Silver Medal, Railean Small Cask Reserve Rum, Texas, USA [40%] $30.
Other Agave Spirits
Bronze Medal, Railean El Perico Blue Agave, Texas, USA [40%] $30.
Small Batch Bourbon (10yrs and younger)
Silver Medal, Garrison Brothers Texas Straight Bourbon Whiskey, 2008 Vintage, Texas, USA [47%] $78.
Corn Whiskey
Silver Medal, Balcones True Blue Corn Whiskey, Cask Strength, Texas, USA [63%] $50.
Also notable: Local entrepreneur Graham Wasilition’s Tenneyson Absinthe (made in France, distributed through Austin) also won a Gold Medal in the absinthe category.
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March 10, 2011
Adam Bryan to represent Austin at Texas cocktail competition
Earlier this week, bartenders in Houston, Dallas, San Antonio and Austin poured fresh inspiration into a classic cocktail recipe during the qualifying round of the Maker’s Mark Craft Cocktail Competition.
Lead barman Adam Bryan of Bar Congress took home the winning shaker for Austin.
Bryan will join the other regional winners March 31 at the Long Center for the Performing Arts for the Stars of the Bar competition, which is part of the Texas Hill Country Wine & Food Festival’s Stars Across Texas Classic. Each bartender’s cocktail will be judged for the chance to be named the Festival’s official cocktail for 2011.
The competition was based on the premise of creating a new twist on the Collins cocktail, a drink traditionally composed of a spirit, citrus, sugar and soda. Each drink must showcase Maker’s Mark as the base spirit but could play with variations of citrus, sweetener and effervescent agent (soda, beer, sparkling wine, etc.) to create an original drink.
The judges of the local round of the competition, which was held in the Fox Tavern at Haddingtons, were myself, Bill Norris and Zach Northcutt of Haddingtons and Todd Richman, mixologist and Trade Educator for Sidney Frank Importing Company.
The featured cocktails sported unusual ingredients and inventive combinations. Themes varied from Indian curry spices to homemade lemon curd, dark chile chocolate and a cherry Chinese 5-spice gastrique.
Bryan’s cocktail, the Handyman Collins, was one of the two cocktails that featured beer as a primary ingredient, tapping into a booze trend that’s been popping up on menus in Austin recently, and has been spotlighted on a national level for some time now.
The Handyman Collins (which Bryan describes as a good cocktail to enjoy after mowing the lawn) is a combination of Maker’s Mark, lemon zest, castor sugar and Hennepin Beer. The hops from the Hennepin and wheat-forward flavor of the Maker’s Mark played well together. The addition of fresh lemon zest creates a refreshing drink with multiple layers of interest.
Austin-based Maker’s Mark Distillery Diplomat Adam Harris told the crowd he was impressed with the unique and varied flavor-profiles everyone brought to the table as well as the level of sophistication each participant infused into such a simple base recipe. He further claimed that the level of talent showcased is a testament to how creative and flourishing the cocktail scene is across Texas, and in Austin in particular.
Check out the recipe for Adam Bryan’s drink below.
The Handyman Collins:
2 oz. Maker’s Mark
1 Tbsp. fresh lemon zest
1 Tbsp. castor sugar
4 oz. (approximately) Hennepin Beer
Crushed Ice
Cherry and lemon wheel garnish
**Photo of Adam Bryan at Bar Congress taken by Ralph Barrera AMERICAN-STATESMAN. Cocktail photograph by Emma Janzen AMERICAN-STATESMAN.
**UPDATE: There were 6 others who competed in the Austin round. Benjamin Craven from Perla’s, Brian Dressel from Second Bar + Kitchen, Houston Eaves from the East Side Show Room, Carter Buford from Peche, Brandon Burkart from Haddingtons, and Garrett Mikell from Peche.
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March 1, 2011
Austin bartender to represent USA in New Zealand at 42 Below finals
Nate Wales of La Condesa was selected as part of the team of three bartenders who will represent Team U.S.A. in the 42 Below Cocktail World Cup in New Zealand. The Cocktail World Cup is one of the premiere cocktail competitions in the world, and has been called the experience of a lifetime by bartenders who attended in the past.
Wales was one of two finalists from Austin who won the regional competition at Lustre Pearl in January. Tipsy Texan David Alan also advanced to New York City, where the two competed against 22 other finalists from 12 U.S. cities on Sunday night.
The recipe for the 42 Boba Tea earned Nate Wales a spot on the team that also features Michael Callahan of Azul in San Francisco and Jennifer Contraveos of The Spare Room at the Hollywood Roosevelt Hotel in Los Angeles. The three will compete against groups from six other countries for the world title at the ‘Carnival of the Cocktail,’ which takes place March 14 to 20 in Queenstown, New Zealand.
Here are the recipes for the winning cocktails:
42 Boba Tea
Nate Wales, La Condesa, Austin
1.5 oz. 42 Below vodka
1 oz. balche (Wales recommends pineapple schnapps tempered with fresh pineapple juice for the home enthusiast.)
1 oz. Jackfruit juice (Infused with aji chiles)
.5 oz. black tea (Steeped with vanilla, lychee honey, and coconut milk)
Pearls (Blanche then shock thai basil and mint in water. Bring fresh young coconut water to a boil and add agar agar — follow manufacturers proportional instructions for agar to liquid volume —let cool to room temp with herbs. Remove herbs and pour into molds. Refrigerate.)
Garnish with lots of fresh mint and dehydrated-powdered jackfruit.
Fugutini
Michael Callahan, Azul, San Francisco
.75 oz. 42BELOW Manuka Honey
.5 oz. Ume-shu plum wine
.25 oz. Mathilde poire
.5 oz. lemon juice
Dehydrated and shaved pickled ginger mixed with black Hawaiian sea salt and fugu poison laced rim
Wakami salad crisp garnish
A Passage to Manuka
Jennifer Contraveos, The Spare Room at the Hollywood Roosevelt Hotel, Los Angeles
1.5 oz. 42BELOW Honey Vodka
.25 oz. Orgeat
.25 oz. Simple syrup
.5 oz. Fresh lime juice
1 oz. Fresh pineapple juice
1 Dash Orange bitters
Rooibos Red Tea Espuma
Grated nutmeg
Rooibos, coconut, citrus vapor
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February 4, 2011
Houston bartender wins cocktail throwdown
While snow flurries threatened to fall outside the thick stone walls of Haddingtons, and the rest of Austin prepared for the impending ‘Blizzard of ‘11’, a quiet crowd of cocktail aficionados and experts collected in the snug Fox Tavern to watch some of Texas’ best bartenders duke it out in the Austin regional of the third annual Domaine de Canton Bartender of the Year Competition.
Each bartender entered the competition with their best creative cocktail showcasing the French spirit Domaine de Canton, a cognac-based ginger liqueur. The winner of the Austin regional will join finalists from 20 other U.S. cities in French St. Martin to compete for the grand prize of $10,000.
Semifinalists traveled from all over the state to compete. A healthy handful of local bartenders represented Austin, including Abdul Ford of Driskill Hotel (above, left), Billy Hankey of Second Bar + Kitchen, Garrett Mikell of Peche and Paul Flinton of Lucky 13 Cocktail Company (above, right). Other talent visited the Capitol city from as far as Houston, such as Claire Sprouse of Beaver’s Icehouse in Houston, Jeret Pena of Le Midi in San Antonio, Joseph Le of Aka Sushi House in Houston and Brandon Beaumez of the Inn at Dos Brisas in Brenham.
Each semifinalist had ten minutes to mix their cocktail for the judges. Recipes ranged from Hankey’s Ginger Rosemary Anne (above, right), a mixture of Domaine de Canton, rosemary and sage syrup, Sake, and strawberries to the Golden Canton (above, left) that was comprised of Domaine de Canton, Green Chartreuse, Lillet Blanc, lemon, bitters and tonic water. An array of other ingredients were also shaken up, including carrot juice, cucumbers, Sake, strawberries, cinnamon and Old Tom gin.
Judges Domaine de Canton brand ambassador Lara Nixon (above, far left), Bill Norris of Haddingtons (above, to the right of Nixon) and Domaine de Canton Director of Sales Crystal Fanale (above, far right) ruled Claire Sprouse of Beaver’s Icehouse in Houston as the winner.
Claire will travel to the finals in French St. Martin to compete for the $10,000 grand prize. The rest of the bartenders in attendance received a bottle of Domaine de Canton as a token for participating. The finals will take place June 5-7, 2011.
Here’s the recipe for Claire’s drink, A White Lie:
1.25 oz. Domaine de Canton
.5 oz. coconut puree
2 bar spoons Del Maguey Mezcal Vida
2 bar spoons fresh lemon juice
1 Mezcal & Angostura-soaked cherry
Garnish with a skewered cherry
See more photos from the event here.
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January 24, 2011
Austin bartenders test their mettle at 42Below Cocktail competition
Shaking cocktails turned into a spectator sport at Lustre Pearl on Sunday night, when 11 of the region’s most high-profile bartenders gathered to compete in the regional finals of the 42Below World Cup ‘Carnival of the Cocktail’ competition. As a judge, I got a firsthand taste of the event.
David Alan of TipsyTexan.com and Nate Wales of La Condesa swept the competition and will advance to the national finals in New York in February. There they will compete against finalists from 12 other major U.S. cities for the chance to be selected as one of the three winners who will represent team U.S.A in the international competition in New Zealand in March. Six other countries participate in the world cup, and it’s considered one of the premiere cocktail competitions in the world.
For the Austin regional, each competitor offered an original recipe that showcased the sponsor spirit, 42Below vodka. The inventive recipes ranged from the Red Gypsie — a beet-infused vodka, amaro, absinthe and prosecco-based drink from Perla’s Ben Craven, to the Tokoeka Sour— a kiwi vodka and ginger liqueur concoction topped with a coconut cream and avocado foam from Brian Dressel of Second Bar + Kitchen. Houston Eaves of the East Side Show Room and Fino brought some heat to the chilly tent with a drink that featured a homemade serrano pepper honey syrup, and Brandon Beaumez of the Inn at Dos Brisas northeast of Brenham brought a vivid pink prickly pear martini that added a splash of color to the party.
The drinks were judged based on the contestant’s performance, originality of the recipe, taste, presentation and overall impression of the drink by fellow judges Sandra Spalding of Twin Liquors, Bill Norris of Haddingtons, and Raj Nagra, the 42Below representative. Every drink brought a different element of ingenuity to the table, but Wales and Alan stood out from the pack with their artful recipes and engaging performance. The judges’ results were unanimous.
Nate Wales’s drink (above), the 42 Boba Tea, was based on the popular Asian bubble tea stood out for its creativity and flavor. The highlight of his drink was the home brewed pineapple Balche — an ancient Mayan concoction which tasted like the pineapple version of ginger beer. Black tea added a slight spice and the coconut water mellowed out the sharp edges of the Jackfruit citrus, creating an effective overall balance. The finished product was presented in a coconut with a heaping mint garnish as the final touch. Here’s the recipe:
42 Boba Tea
1.5 oz. 42 Below vodka
1 oz. balche (Wales recommends pineapple schannps tempered with fresh pineapple juice for the home enthusiast.)
1 oz. Jackfruit juice (Infused with aji chiles)
.5 oz. black tea (Steeped with vanilla, lychee honey, and coconut milk)
Pearls (Blanche then shock thai basil and mint in water. Bring fresh young coconut water to a boil and add agar agar (follow manufacturers proportional instructions for agar to liquid volume.) Let cool to room temp with herbs. Remove herbs and pour into molds. Refrigerate.)
Garnish with lots of fresh mint and dehydrated-powdered jackfruit
David Alan (above) embraced the carnival theme with a winter tiki drink called The Showgirl. The drink had depth and complexity — the fresh grapefruit juice and passionfruit vodka hit the palate first, warmer allspice notes appeared mid-taste, and all flavors rounded out in the end, creating a smooth finish. To complete the presentation, the drink was garnished with an elaborate arrangement of edible plants that resembled a headdress. Here’s the recipe:
The Showgirl
1.5 oz. 42 Below Passion
1 oz. Fresh-squeezed grapefruit juice
.75 oz. House made Orgeat syrup
Squeezed lime juice
Bar spoon St. Elizabeth’s Allspice Dram
Dash Bitter Truth Jerry Thomas’s Own Decanter Bitters
Nutmeg
Photos above embedded with permission from photographer Miguel Angel.
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