Drambuie and Chilled Magazine wrap up The Modern Classics National Cocktail Competition in Los Angeles.
The Modern Classics offers bartenders the opportunity to showcase their skills and talents by creating two original cocktails: A re-creation of their signature cocktail using Drambuie and another non-whiskey cocktail using Drambuie.
Leading up to the final event, The Modern Classics stopped in New York with the Modern Classics cocktail competition taking place at The Flatiron Room. The evening opened with well-respected saxophonist Frank Catalano performing while five bartenders competed, all with a chance of winning a trip to retrace the history of Drambuie through the Isle of Skye. The competing bartenders included Lana Gailani of Seamstress and Pouring Ribbons, Corey Creason of Rainbow Room and Bar 65, Stefanie Bair of American Whiskey, Rael Petit of Roxy Hotel and Lot 45 and Zack Berger of Analogue.
Stefanie Bair of American Whiskey took first place with her signature cocktail, The Colonel in the Kitchen, and her non-whiskey cocktail, Extra-ordinary Beauty.
Stefanie Bair of American Whiskey’s Winning Cocktails:
The Signature Cocktail: The Colonel in the Kitchen
- 2 parts Drambuie
- 1 1/2 part Heavy Cream
- 1/2 part Honey Syrup
- 1/4 part Fresh Lemon Juice
- 1 bar spoon Dijon Mustard
- 4 drops Walnut Oil
- 1 Egg White
Preparation: Dry shake, wet shake. Top with club soda in rocks glass. Garnish with raw bee pollen.
Non-Whiskey Cocktail: Extra-ordinary Beauty
- 1 1/2 part Drambuie 15
- 1 1/2 part Hendricks Gin
- 1/2 part Lavender Demerara Syrup
- 4 drops Bittermens Xocolatl Mole Bitters
- Fennel Oil Rinse
- 1 Orange Peel, Expressed
Preparation: Stir, strain into a chilled coupe glass.
After hitting New York, Drambuie and Chilled Magazine brought the national cocktail competition, The Modern Classics, to Austin’s Firehouse Lounge. The competing bartenders included Brett Esler of Whisler’s, Tacy Rowland of Roosevelt Room, Jeramy Campbell of The Jackalope, Michael Childress of Stella San Jac and Leonard Oliver of Kung Fu Saloon. The Austin bartenders got to see the unveiling of Drambuie’s refreshed visual identity and revamped bottle design.
Tacy Rowland of Roosevelt Room won first place with her signature cocktail, The Drambuie Flip, and her non-whiskey cocktail, Welcome Punch.
Tacy Rowland of Roosevelt Room Winning Cocktails:
The Signature Cocktail: The Drambuie Flip
- The Drambuie Flip
- 1 part Drambuie
- 1 1/2 part Balvenie
- 1/4 part Ginger Syrup
- Whole Egg
- Garnish with Salt, Cocoa, and Nutmeg.
Non-Whiskey Cocktail: Welcome Punch
- 3/4 part Drambuie
- 3/4 part Montelobos Mezcal
- 3/4 part Orange Juice
- 1/2 part Lemon Juice
- 1/4 part Cinnamon Syrup
- 4 part Dry Red Wine
- Garnish with Cinnamon Stick, Orange Slices, Pink Peppercorns.
Served hot, or cold over ice.
The final Modern Classics event took place in Los Angeles’ Lost Property where Katie Emmerson of Gwen, Brandi Boles of Salazar, Christopher Day of Tribute, Brad Sanford of Osteria Mozza and Raul Pool of Spread Mediterranean Kitchen competed.
Ultimately, Brandi Boles of Salazar won first place with her signature cocktail, Bonnie Charlie’s Juice, and non-whiskey cocktail, Scottish Smuggler.
Brandi Boles of Salazar Winning Cocktails:
The Signature Cocktail: Bonnie Charlie’s Juice
- 1 1/2 part Allspice-infused Drambuie
- 1/2 part Montelobos Mezcal
- 2 parts Fresh Carrot Juice
- 1 part Coconut Cream
- bar spoon Maple Syrup
- 2 dashes Black Walnut Bitters
Preparation: Mix all ingredients in tin. Short shake with ice. Strain into Collins glass. Fill with Pebble ice. Garnish with Coconut flakes and Flower.
Non-Whiskey Cocktail: Scottish Smuggler
- 1 1/2 parts Drambuie
- 1/2 part Amaro Nonino
- 1/2 part Chinese Five Spice Honey
- 2 parts Grilled Pineapple Juice
- 2 dashes Yuzu Bitters
Preparation: Chill coupe glass. Mix all ingredients in a tin, fill with ice and shake until well chilled and frothy. Strain into chilled coupe. Garnish with dried Pineapple flower and Pineapple frond.