Drink Arts: Peer Pleasure

Once content to titillate their patrons, today's top bartenders are equally intent on impressing their peers at sipping tournaments where their professionalism, precision, and creativity are measured like so many ounces of gin and vermouth.

Jeffery Lindenmuth
Posted: February 20, 2008

At the United States Bartenders' Guild National Cocktail Competition, held in May at Chi Bar in the Sheraton Chicago Hotel & Towers, regional delegates duked it out like debonair pugilists, with just seven minutes to create five identical drinks before the final bell, all under the watchful eye of technical judges, including Tony Abou-Ganim, ready to deduct a point for any slip or splash. Meanwhile in Las Vegas, camaraderie reigned at the Ultimate Cocktail for a Cure finals, as a designated mixer reproduced the five finalists' cocktails for a panel of judges, in the process raising over $8,000 for Y-ME, an organization that provides assistance to people battling breast cancer. And Tales of the Cocktail, held each July in New Orleans, was the sweltering scene of the Bar Chef Challenge, a gladiatorial spectacle conceived by "King Cocktail" Dale DeGroff, pitting his handpicked competitors in a marathon mix-off before a crowd at The Ritz-Carlton New Orleans. Following, some of 2007's best drinks, as judged by their inventors' peers.

Long Live the Queen Created by Seth Shindeldecker, Ecco, Atlanta, for the 2007 Bombay Sapphire Inspired Bartender • Fresh mint • 1 3/4 oz. Bombay Sapphire gin • 1/2 oz. elderflower blossom syrup • 3/4 oz. fresh lemon juice 1/2 oz. lavender infused simple syrup • 5 drops peach bitters • Put four mint leaves and the remaining ingredients in a cocktail shaker with ice; shake vigorously. Strain into a chilled cocktail glass and garnish with a mint sprig.

Silver Granate Created by Elba Giron, Restaurant.mc, Millburn, New Jersey, for Ultimate Cocktail for a Cure • 1 1/2 sprigs tarragon • 1 oz. Hendrick's Gin • 1 oz. PAMA Pomegranate Liqueur • 1/2 oz. fresh lime juice • 1/2 oz. pineapple juice • 1/2 oz. simple syrup • 1 piece silver leaf • 3 dried juniper berries • In a mixing glass, lightly muddle the tarragon. Add gin, pomegranate liqueur, juices, and simple syrup with ice and shake vigorously for about seven seconds. Strain into a chilled coupe cocktail glass. Carefully shape the silver leaf and float it on the drink, placing three juniper berries on top.

Hope Floats Created by Bridget Albert, Illinois chapter chairman of the United States Bartenders' Guild, for the first annual Tales of the Cocktail Bar Chef Challenge • 1 cup heavy whipping cream • 3 oz. orange flower water • 4 1/2 oz. Fee Brothers Orgeat Syrup • 2 diced strawberries • 1 pinch ground cinnamon • juice of 1/2 fresh lemon • 1 oz. Cruzan Vanilla Rum • 1/2 oz. Grand Marnier • 1/2 oz. Cherry Heering liqueur • In a cold metal bowl, whisk heavy whipping cream, orange flower water, and 4 oz. Fee Brothers Orgeat Syrup until stiffened. In a mixing glass, muddle strawberries, cinnamon, lemon juice, and 1/2 oz. Fee Brothers Orgeat Syrup. Add Cruzan Vanilla Rum, Grand Marnier, and Cherry Heering; fill the glass with ice. Shake vigorously. Strain into a cocktail glass filled with crushed ice and top with a dollop of whipped cream.

Now and Zen Created by Debbi Peek, representing Tramonto's Steak and Seafood, Chicago (now at The Drawing Room at Le Passage), for the USBG National Cocktail Competition 2007 • 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 açai berry juice • Combine all ingredients in a cocktail shaker with ice; shake vigorously. Strain into a chilled cocktail glass.