THE BARTENDERS SOCIETY COCKTAIL COMPETITION

Amour Reviver

Recipe by Marlos Gudiel

Ingredients:

• 1 1/2oz. Saint James Rhum Paille
• 1/2oz. Parfait Amour
• 1/2oz. Laphroaig 10yrs
• 1/4oz. Arak Brun
• 3/3oz. Freshly Squeezed Lemon Juice
• 3/4oz.Turmeric Honey Gingerbread

Preparation:

Homemade Turmeric Honey Gingerbread instructions:

In a 1 cup of hot boiling Water, add 1/2 teaspoon Turmeric powder, 1/3 teaspoon Cinnamon Powder, 1/3 teaspoon Ginger Powder, 1/3 teaspoon Clove Powder, 1/3 teaspoon Allspice Powder, 1/3 teaspoon Sage Powder, simmer for 5 minutes, then add 1 cup Raw Unfiltered Honey, gently stir to dissolve, then let syrup cool down. Then build drink.

Add Arak to cocktail glass to coat the inside, then discard the rest. Then add the rest of the cocktail ingredients in a Boston shaker, add ice, short soft shake, (roll preferred) strain into a cocktail glass, then express lemon peel, them trim it to decorate drink along with Luxardo Cherry.

Garnish:

Lemon Peel & Luxardo Cherry

Glassware:

Cocktail glass (coupe)

Cocktail Inspiration:

My inspiration for this cocktail is the Corpse Reviver #2 as I love all the Corpse Reviver drinks for their own classic uniqueness. I wanted to create something unique inspired by this classic Corpse Reviver #2 whereby was created in the late 1800s. Being half German and half Hispanic with both Middle Eastern and European ancestors, I wanted to bring my mother's cuisine of spices into a drink that will include some sort of European influence by adding smoky flavors to it, of course without forgetting the main ingredients as Rhum is growing rapidly in popularity as we go through this Rainasance of Cocktails.

Bitter End

Recipe by Nathan Amato

Ingredients:

• 1 1/2oz St James rum
• 1 1/2oz Orange Julius syrup
• 3/4oz Lime juice
• 1/2oz Marie Brizard Parfait
• 1/2oz Kraken rum
• 1/4oz Angostura bitter

Preparation:

Combine all ingredients into mixing tin or blender with approximately 3/4 cup of ice. Shake hard for ten seconds or flash blend for 5-10 seconds depending on blender and desired ice consistency.

Orange Julius syrup:

4 1/2lbs of Valencia oranges (approximately 8 oranges)

2lbs of lime rinds (approximately 10 limes)

3 cinnamon sticks (approximately 5 inches long)

2 1/2oz cups of sugar

2oz of Vanilla extract

Combine all peels, cinnamon sticks and sugar into a vacuum sealed bag and let macerate for 24 hours. Leave space for the juice of the Valencia oranges (55 1/2oz of juice in my yield.) After the 24 hours has elapsed open the vacuum sealed bag and add orange juice. Reseal the bag and submerge the bag into a sous vide at 135 degrees for 90 minutes. Once the time has elapsed open the bag and place in a mixing bowl than add vanilla extract. Stir until fully combined and let cool.

Garnish:

Grated cinnamon and orange oil

Glassware:

Rocks glass

Cocktail Inspiration:

The Nui Nui is an underrated tiki cocktail, but the few times I have seen and tried the drink on menus I have always been let down. This has encouraged me to want to play around with the cocktail. This cocktail and the locale ingredient category was a perfect opportunity since Valencia oranges are a local ingredient to Southern California with the vast orange groves that existed in the area I grew up in. My question was how do I showcase the backbone of this drink, but make it better? Why not take a now part of old LA and bring it back into the public eye. Orange Julius used similar components to make their once famous drink, layer in the fact that Don Beach is known for the Nui Nui and this revved of take not only captures the spirit of the Nui Nui, but Southern California in general while showcasing St James and the complexity of Parfait by Marie Brizard.

Chan Chan

Recipe by Justin Levaughn

Ingredients:

• 2oz Saint James Ambre
• .5oz Marie Brizzard White Cocoa*
• .5oz Spiced Rice Orgeat
• .25oz PX Sherry
• .75oz lemon
• Shaken and strained into an imperial goblet
• Topped with pebble ice
• Garnish with 2 rice stalks and a flower

Preparation:

*Spiced Rice Orgeat

2 parts Sugar

1 part Rice Milk

6 sticks Cinnamon

1 cup whole mace

2 Star anise pods

1 cracked nutmeg

.5 cup Golden Raisins

Sous Vide at 165 degrees for 2 hours then strain

Garnish:

Rice Stalks and Bachelor Button Flower

Glassware:

Imperial Goblet

Cocktail Inspiration:

The classic that this cocktail is takes its inspiration from is a Fogcutter, one of my favorite tropical classics. The Chan Chan takes a different approach by way of influence of growing with my my Grandmother in Puerto Rico and how her rice pudding which was not only influential to the neighborhood, but is a pillar favorite memory of mine as a child. This take on a Fogcutter will be richer and more spice forward all with flavors and ingredients used in my grandmothers rice pudding, her “Arroz Dulce”.

Eau Claire To Saint-Pierre

Recipe by Nick Shea

Ingredients:

• 1.5 oz banana-infused St James Vieux Rhum
• 0.75 oz ricotta-washed Marie Brizard No 12 Banana liqueur
• 0.25 oz Ice Wine (preferably from Wisconsin)
• 0.5 oz lemon juice
• 2 dashes Black Walnut bitters
• Whole egg

Preparation:

Dry shake all ingredients, then add ice and wet shake. Serve into cute milk carton (or, alternatively, a double rocks glass with no ice). Optionally, garnish with grated nutmeg.

To make banana infused rhum:

Roast two bananas in oven at 375 degrees Fahrenheit for 15 minutes, turning once halfway through. Remove bananas, then combine with 750mL St James Vieux Rhum Agricole and sous vide at 170 degrees Fahrenheit for 2 hours. Strain and chill solution. Keeps indefinitely.

To make ricotta washed liqueur:

Add 6 oz Wisconsin ricotta cheese to 750 ml Marie Brizard No 12 Banana liqueur. Blend with immersion blender or Vitamix, then allow to sit in a nonreactive container for 2 hours, stirring occasionally. Pour solution into a plastic bag, remove excess air from bag, and freeze for at least 2 hours. Fat content from cheese should solidify at the top of the bag. Cut bottom corner of bag and pour solution through a cheesecloth to strain. Keeps indefinitely.

Garnish:

Optional grated nutmeg

Glassware:

Cute plastic milk carton (or double rocks glass)

Cocktail Inspiration:

This is a variation of a flip inspired by my hometown Wisconsin State Fair, where every year one can visit the Milk Hut and get a variety of delicious flavored milks unavailable anywhere else in the state. The milk at this fair was fruity, sweet, and delicious but often not extremely pasteurized and had an interesting funk quality, beautifully matched by the St James rum. Washing the Marie Brizard with Wisconsin ricotta cheese adds a slight creaminess and saltiness to the drink. Finally, Wisconsin Ice Wine (famously rich and sweet, even by Ice Wine standards) adds sweetness and rounds out the drink along with black walnut bitters to balance. A delicious and comforting memory of home.

Fleeting Gold

Recipe by Salvador Montero

Ingredients:

• 1 oz Saint James Imperial Blanc Agricole
• 0.25 oz Saint James Rhum Paille Agricole
• 0.5 oz Marie Brizzard White Cocoa
• 0.5 oz. Amontillado Los Arcos (Lustau Jerez-Xeres-Sherry)
• 4 splash Marie Brizzard Orange Curacao
• 6 drops Vanilla Extract (Baldor)
• 4 drops Aromatic Bourbon Bitters (Infuse bitters)
• 3 drops Orange Bitters (Regans No. 6)
• 1 drop Lemon Bitters (fee brothers)

Preparation:

Grab a mixing glass, then we will add one ounce of Saint James Rhum Paille Agricole, then we will add zero point twenty five of Saint James Rhum Imperial Blanc Agricole, after that we will add Amontillado Los Arcos and White cocoa zero point five ounces each. Then we will add the bitters, six Vanilla, four Aromatic Bourbon, three Orange bitters and only one drop of Lemon bitter.

After adding all the ingredientes we will spray (with a sprayer) Orange Curacao from Marie Brizzard, in a rock glass four times.

We will grab the mixing glass again and we will add the ice all the way, and with a bar spoon we will stir it for about twenty seconds.

Last but not least we will add a bid cube inside the rock glass that we previous spray and then we will strain our drink, last step grab a orange peel and spray their oils right on top, and ready to serve!

Garnish:

Orange peel

Glassware:

Rock glass

Cocktail Inspiration:

In a world that is constantly evolving, there is one thing that has stayed, the power and magic of scent.

I purchased a selection of Marie Brizzard flavors, and as I sampled them, I was immediately transported back to my childhood in Venezuela. I could vividly imagine myself indulging in a white chocolate bar called Galak, a scent that I absolutely adored. Inspired by this nostalgic aroma, I decided to take a chance and also grabbed the Orange Curacao from Marie Brizzard. To my delight, it evoked memories of enjoying creamy orange ice cream with my mom—a truly delightful memory. Motivated by these cherished moments, I opted to incorporate these flavors into a classic cocktail like an Old Fashioned, but with a unique twist.

The goal was to craft a cocktail that would evoke fleeting memories—those precious recollections that can easily slip from our minds but hold immense value to us. Thus, I named the concoction "Fleeting Gold." Everyone appreciates gold, yet once obtained, it swiftly dissipates as we eagerly put it to use. Similarly, this drink conjures short-lived memories that we long to preserve, compelling us to indulge in more sips.

Grass Is Clearer

Recipe by Joseph Arakawa

Ingredients:

• 1.5 oz St James Rhum Blanc
• .5oz Marie Brizard Yuzu
• .25oz Marie Brizard Anisette
• .75oz Marie Brizard White Creme de Menthe
• .5oz fine strained pineapple juice (pineapple juice strained through cheese cloth or coffee filter)

Preparation:

Combine all ingredients into shaker tin and fill with ice. Roll/Throw cocktail approximately 7-10 times for desired dilution. pour in double rocks glass over a large 2x2 cube. Garnish with spanked mint sprigs.

Garnish:

mint sprigs

Glassware:

double rocks glass

Cocktail Inspiration:

This cocktail is inspired by the classic dessert cocktail, the grasshopper. Though on paper it seems pretty far from the original, the spirit of the drink is there as this cocktail still drinks as decadence, dessert, and the color being shockingly deceptive. Using the roots from where I come from which is the beautiful island of Oahu in Hawaii, I took inspiration from tiki culture, the aloha spirit, and being something unexpected despite its appearance. To me, being from Hawaii is not just sandy beaches and warm sunshine, it is a culture of respect, love, and if you come to it with an open mind, you will find the complexity and nuances are there to be enjoyed, much like my slightly tropical and clear grasshopper tiki variation. Though the grass may not always be greener, it is definitely clearer if you lay down and jump in with everything you have. These lessons held true when I was roaming the streets of Iraq and Afghanistan, and now on the ninth island of las vegas where I currently reside. Being open to interpretation and nuance of the culture is the how I approached this cocktail. Removing myself from the literal and being open to the application of St James Rhum and Marie Brizard to take this cocktail from creamy and decadent, to clear and reminiscent of a place I have am proud to call home. Mahalo for your attention and time in joining me on this journey.

Hello Daddy

Recipe by Janet Burley

Ingredients:

• .75oz Saint James 110
• .75oz Saint James agricole
• .5oz Orgeat
• .5oz Jolie Cherry
• .5oz tart cherry juice
• .25oz lime
• Marie brizard chocolat royal egg white foam
• Top with shaved dark chocolate and a luxardo cherry

Preparation:

Combine in shaker:

.75oz Saint James 110

.75oz Saint James agricole

.5oz Orgeat

.5oz Jolie Cherry

.5oz tart cherry juice

.25oz lime

Shake with ice serve in an egg white cocktail glass top with foam

In a separate shaker tin mix 2 egg whites and .5oz of Marie Brizard chocolat royal

Garnish:

Shaved dark chocolate and a luxardo cherry

Glassware:

Large coupe

Cocktail Inspiration:

I chose to do a take on an egg sour inspired by a local confection, the Chukar Cherry. Chukar Cherries are a locally grown and produced dried cherry wrapped in chocolate. In Washington we have an incredible variety of local cherries.

National State

Recipe by Juyoung Kang

Ingredients:

• - 1.5oz Saint James Rhum Vieux
• - 0.5oz Saint James Imperial Blanc
• - 0.75oz Marie Brizard Pear
• - 0.75oz Lime juice
• - 0.75oz Pineapple juice
• - 0.5oz Pomegranate-Ginseng syrup

Preparation:

Combine everything in mixing tin and add ice. Shake well and double strain into chilled coupe. Grate cinnamon on top and lightly dust gold dust. Place paper origami on top to float.

Garnish:

Grated cinnamon, gold dust, and paper origami.

Glassware:

Coupe

Cocktail Inspiration:

National State is a variation on the classic cocktail Hotel Nacional Special. It appears in Charles H. Baker’s 1939 The Gentleman’s Companion crediting Wil P Taylor as the creator when American bartenders went international during the height of Prohibition. Hotel Nacional Special is a variation of a daiquiri. And my National State cocktail is a classic variation of a daiquiri by way of Hotel Nacional Special with a local/heritage twist using the pomegranate ginseng syrup and Marie Brizard Pear. I recently found out that the national fruit for the state of Nevada is pomegranate. And the top natural ingredients from Korea (my heritage) is pear, ginseng and pomegranate. This cocktail is literally me in a cup locally and by heritage. This cocktail is built subbing the Apricot liqueur for Pear liqueur and simple syrup for Pomegranate-ginseng syrup. This is the upgraded tropical daiquiri with spice with its local ingredient pomegranate-ginseng-pear reaching national recognition and state representation hence the name: National State.

Not A Player, Just Crush A Lot

Recipe by Alex Taylor

Ingredients:

• 2.0 Oz. Saint James Imperial Blanc Rhum
• .75 Oz. Marie Brizard Apry
• 2.0 Oz. Fresh Squeezed Orange Juice
• 4 Dashes Bittermens Buckspice Gingersnap Bitters
• 8 Mint Leaves
• 2 Oz. Dry French Sparkling Wine (I Use Simonet Brut Blanc de Blancs)

Preparation:

Directions

1. Combine all ingredients except sparkling wine in shaker tin. Add ice.

2. Shake vigorously for 10 seconds.

3. Fine strain into glass over fresh ice.

4. Top w/ sparkling wine. Quick stir to integrate ingredients.

5. Garnish with mint sprig in dehydrated orange. Place 1 piece of candied ginger on top of dehydrated orange. Encourage guest to take a few sips, then a bite of the candied ginger to see the flavor profile change.

6. Serve and enjoy.

Garnish:

Dehydrated Orange, Mint Sprig, Candied Ginger

Glassware:

13 Oz. Pilsner

Cocktail Inspiration:

The Orange Crush is a modern classic cocktail invented in Ocean City, Maryland at Harborside Bar & Grill in 1995. A simple yet crushable and sweet beach beverage, it incorporates orange vodka, triple sec, fresh squeezed orange juice and lemon-lime soda. The Orange Crush is ubiquitous in the Middle-Atlantic region of the United States and is considered the go-to adult libation on the shores of an area that stretches from New Jersey to North Carolina, if not farther. The cocktail’s popularity has extended to metropolitan areas farther inland, homebase for many vacationers, including Washington DC, Baltimore and Philadelphia.

Having vacationed in the area for many years, before moving to the beaches of Delaware full time roughly two years ago, I am fully fluent in the language of the Orange Crush (and all its derivatives). While refreshing and perfect to enjoy alongside large bodies of water, the cocktail lacks of depth and texture. The Bartender Society 2023 cocktail competition sponsored by Saint James Rhum and Marie Brizard offers a perfect opportunity to elevate the experience. Swapping Saint James Imperial Blanc Rhum from vodka in the “Not A Player, Just Crush A Lot” is an immediate upgrade by providing fresh, tropical notes (perfect for a beach visit!) with underlying floral qualities and a touch of tangy, newly cut grassy sugarcane with a hint of pepper spice and honeyed apple. Rather than using triple sec or a dry curacao, Marie Brizard Apry adds a rich stone fruit quality which demonstrates candied and fresh apricot alongside cinnamon, vanilla and almond essence with a distinctive creamy quality to help layer the cocktail. Ginger-forward bitters and aromatic mint provide further texture and assist in the harmonious integration of the spirits and fresh squeezed orange juice. Forgoing lemon-lime soda in favor of a dry sparkling French wine emphasizes more natural citrus qualities while reinforcing the inherent floral undertones with a dry finish; the effervescence helps maintain the refreshing nature of the modern classic cocktail. “Not A Player, Just Crush A Lot” is garnished with a mint sprig mounted in a dehydrated orange as well as a piece of candied ginger, which the guest is encouraged to try after a few sips of the libation to see the flavor profile transform. An updated version of the beach cult-classic cocktail, this tasty treat represents an elevated experience with layers of flavor and texture sourced from outstanding spirits that is equally at home on the beaches of the Mid-Atlantic United States, the shores of beautiful Martinique or alongside the French Riviera.

Pacific Breeze

Recipe by Travis Sanders

Ingredients:

• 2oz wakame seaweed infused Saint Jame Agricole Blanc
• 1oz Suze
• 0.5oz Marie Brizard Yuzu
• 1 bar spoon smoked salt

Preparation:

Infuse 1 cup wakame dried seaweed in one 750ml Saint James Blanc Agricole for 4 hours then double strain, keeping seaweed for garnishing

Combine all ingredients in shaker tin and vigorously shake until chilled. Double strain into a coup with a salted rim and garnish with rehydrated seaweed from infusion

Garnish:

Wakame seaweed

Glassware:

Coupe

Cocktail Inspiration:

Seattle has such a large Asian influence on food and cocktail culture. I wanted to create a martini variation inspired by the amazing cuisine I get to eat in Seattle. The salty brininess from the seaweed blends beautifully with the sugar cane grassy peppery notes in the blanc agricole. A little Suze to play into the agricoles floral citrus notes, and just a pinch of smoked salt creates a savory yet refreshing chilled martini. You’ll think you’re on the shore of the Pacific with a salty breeze blowing.

Pukwudgies Fix

Recipe by Curtis Mcmillan

Ingredients:

• 1.50 ounce Saint James Royal Ambre Rhum
• 0.50 ounce Marie Brizard Apry
• 0.75 ounce Lemon Juice
• 0.75 ounce (local Massachusetts's) Cranberry Juice
• 0.75 ounce (local New England) Maple Syrup

Preparation:

Fill a cocktail shaker halfway with ice cubes.

Pour 1.5 oz of Saint James Royal Ambre Rhum into the shaker.

Add 0.50 oz of Marie Brizard Apry to the shaker.

Squeeze 0.75 oz of fresh lemon juice into the shaker.

Pour 0.75 oz of cranberry juice into the shaker.

Measure 0.75 oz of maple syrup and add it to the shaker.

Place the lid firmly on the shaker and shake vigorously for about 15 seconds. This will ensure all the ingredients are well mixed and chilled.

Strain the cocktail into a double rocks glass filled with ice cubes.

Take an orange peel and carefully cut a small section from the peel.

Fan out the orange peel to create an appealing visual effect.

Place the fanned-out orange peel on a cocktail pick.

Gently place the cocktail pick with the orange peel garnish on the rim of the glass.

Garnish:

fanned-out orange peel on a cocktail pick

Glassware:

Double Rocks Glass

Cocktail Inspiration:

When seeking inspiration for a modern update to a classic cocktail, I delved into the pages of William Thomas's 1869 book, The Bon-Vivant's Companion. It was a treasure trove of mixological wisdom that I stumbled upon years ago, and one particular recipe caught my attention. However, I always sensed that it had the potential to evolve further, allowing me to put my own unique twist on it using local ingredients and tools.

In my quest to personalize this classic, I turned to the abundance of flavors found in my region. Drawing from the lush cranberry bogs of East Wareham, Massachusetts, I embraced the tart and vibrant essence of cranberry juice. To enhance the richness and depth, I incorporated the exquisite local Vermont maple syrup, renowned for its smooth and robust character.

The fundamental structure of the original cocktail, known as a "Saint Croix rum fix," revolves around the trio of spirit, lemon, simple, and pineapple juice. To update this timeless combination, I introduced Marie Brizard Apry, a delightful liqueur that expertly weaves together the various flavors with a great apricot flavor. Its presence harmonizes the elements, lending a cohesive and balanced profile to the drink.

In this revitalized cocktail, each ingredient plays a crucial role in crafting a refreshing complexity that pays homage to the classic while embracing a contemporary flair. It is a testament to the spirit of New England, utilizing locally sourced components to infuse the drink with character and style.

Prepare to savor the Pukwudgies Fix —a libation that melds tradition and innovation, offering a revitalized experience that will transport your taste buds on a journey of flavor. Cheers to the past and the future, intertwined in a glass of pure liquid artistry.

Rhum Crush

Recipe by Seth Gibson

Ingredients:

• 1.5oz Saint James Rhum Blanc Agricole
• .5oz Marie Brizard Liquor
• 1oz CAnE Collective Spiced Pineapple Syrup
• 3oz Fresh Squeezed Orange Juice
• Top with Lemon Lime Soda
• Garnish w/ Orange Slice and Old Bay Seasoning

Preparation:

Combine all ingredients with ice in a shaker.

1/4 rim a collins glass with Old Bay Seasoning

Flip cocktail into collins glass

top w/ Lemon Lime Soda

Garnish w/ Orange Wedge

Garnish:

Orange Slice, Old Bay Rim

Glassware:

Collins Glass

Cocktail Inspiration:

The classic Orange Crush is to Maryland what the Manhattan is to New York, the Hurricane is to New Orleans, or the Caipirinha is to Brazil… a cocktail that embodies not just a locale, but also its people and culture. The Orange Crush (traditionally made with vodka, triple sec, fresh squeeze orange juice, and lemon lime soda) originated in Ocean City in the early 1990’s and has become synonymous with sandy eastern shore beaches, crab houses, flip flops, offshore fishing, and horseshoe pits. We have swapped the vodka for a much more flavorful Rhum, and added some more Maryland vibes with a handmade syrup from CAnE Collective and a dusting of Old Bay. It’s fresh, seasonal, sweet, savory, and a touch spicy. It’s all things Maryland.

Santa Catalina

Recipe by Ann Malinco

Ingredients:

• 1 1/4 oz Saint James Royal Amber Rum
• 1 1/2 oz Marie Brizard Watermelon Liqueur
• 1/2 oz Fresh Brewed Hibiscus Flowers, strained
• 1 oz Key West Lime Juice
• 1 oz Simple Syrup
• 4-6 oz of Ice

Preparation:

1. Chill Coupè glass.

2. In blender add rum, watermelon liqueur, fresh brewed hibiscus, lime juice, simple syrup and ice.

3. Blend until well blended.

4. Grab Coupè glass and dip rim in lime juice and coat lightly with sugar.

5. Pour into chilled Coupè glass and garnish with a lime wheel.

Garnish:

Lime wheel

Glassware:

Coupè

Cocktail Inspiration:

Growing up, I would always see Flor de Jamaica in just about every local market, not ever really knowing what it was or how to use it. I then noticed a purple drink next to the Horchata at the neighborhood Mexican restaurant and realized that was it. That sweet, dark purple tea were the dried flowers I had seen in the market. Hibiscus is very commonly used in Latin communities and that became the inspiration for creating my modern take on the Classic Daiquiri.

Sea Word

Recipe by Elena Johnson

Ingredients:

• .25 oz nori tincture
• .25 oz lime juice
• 1 oz fresh celery juice
• .75 oz Marie Brizard Anisette
• 1.25 oz St. James Rhum Agricole Blanc
• Nori Tincture:
• (1) 2.8 gram sheet nori, torn into 1 inch pieces, steeped in 6 oz 100-proof vodka for 48 hours.

Preparation:

Combine equal parts coarse salt and kelp granules.

Rim chilled coupe glass with salt/kelp mixture.

Combine nori tincture, lime juice, celery juice, Marie Brizard Anisette, and St James Rhum Agricole Blanc in a shaker tin.

Shake until well chilled, then double strain into prepared glass.

Garnish:

Kelp granule/salt rim

Glassware:

Coupe cocktail glass

Cocktail Inspiration:

This cocktail is a riff on the Last Word cocktail using ingredients that highlight my hometown of Baltimore, Maryland and our coastal location. Many food and beverage items in our region utilize a famous Maryland seafood seasoning, but I wanted to steer away from that “classic” angle and instead create a cocktail that still includes flavors like celery, anise, and salt, but that focuses more on the taste and freshness of the sea.

Strawberry Blonde

Recipe by Sara Chaudhuri

Ingredients:

• 1.5 oz Saint James Rhum
• .75 Marie Brizard Yuzu Liqueur
• 1oz Strawberry Syrup*
• .75 Lemon
• Egg White from One Egg
• Yuzu Marmalade**

Preparation:

Add egg white from one egg into shaker tin

Add .75 lemon, 1oz strawberry syrup,* .75 Marie Brizzard Yuzu Liqueur and 1.5 Saint James Rhum

Dry shake

Add ice and shake

Double strain into French-style absinthe glass

Garnish with three drops of yuzu marmalade**

Strawberry Syrup:

Carefully cut the leaves out of the strawberries.

Weigh the strawberries and combine with equal part sugar and 20% water in a sealed bag or air-tight mason jar.

Allow to macerate for three days.

Stir and strain.

Yuzu Marmalade:

Cook yuzu skin with yuzu flesh, sugar, and water on low heat very slowly until texture thickens.

Stir and strain.

Garnish:

Yuzu Marmalade Drops

Glassware:

French Absinthe Glass

Cocktail Inspiration:

It's getting to be the end of strawberry season on the east coast. I love their juicy, bright flavor and ongoing sweetness.

My boyfriend and I have been spending more time together throughout this blossoming strawberry season. We just found out he got into med school and has to move to New York State at the end of next month so we've been getting in as many local activities as possible before he goes. Last weekend we went strawberry picking in Maryland.

The sweetness of the strawberries, the brightness of the yuzu, and the softness of the egg white all compliment the natural citrus, floral, coconut notes and creamy mouthfeel of Saint James Rhum. A daiquiri is the perfect classic cocktail to celebrate this.

The cocktail tastes like laying in soft grass and being in love with a Strawberry Blonde.

Summer Garden Fizz

Recipe by Luke Hamilton

Ingredients:

• 1.25oz saint James imperial blanc
• .75oz Marie brizard watermelon
• .5oz fresh lime juice
• .5oz cucumber water
• Pinch smoked sea salt
• Fever tree Mediterranean tonic water to top

Preparation:

In a shaker tin combine all ingredients except tonic and shake with ice for 3-5 seconds to start chilling. Double strain into a Collins glass lined with a cucumber strip and watermelon salt rum with ice, then top with tonic water.

Cucumber water

1 English cucumber skin on

1/3 cup water

Combine in a blender and puree. Strain through a sieve and cheese cloth.chill and store for 2 days.

Watermelon salt

1 watermelon

Kosher salt

Remove rind and medium dice watermelon flesh, place in a dehydrator for 36 hours on medium heat. Once completely dehydrated remove and place equal amounts by weight in a food processor, blend until combined and store in an airtight container for up to a month.

Garnish:

Watermelon salt rim and cucumber lined glass

Glassware:

Collins glass

Cocktail Inspiration:

Growing up in Maine my mother would always have a garden in the summers. These were always bountifully large harvests that would bring cucumbers, fresh tomatoes, herbs, flowers, watermelons & one year way to many pumpkins. Once I was old enough to legally drink we would all sit on the back deck on cool summers nights with the smell of the sea in the air, looking at the garden. The drink of choice for our family was always Midori sours, this led to the choice of classic to use as my template. From my mothers garden to the glass you enjoy on cool summers nights, the summer garden fizz. Cheers, and thank you.

The Morning After

Recipe by Branden Gulledge

Ingredients:

• 1.5 oz Saint James Ambre Rhum
• 1 oz Marie Brizard Chocolat Royal
• .5 oz Fresh Lemon Juice
• 3 oz Frinj San Diego South Coast Coffee
• Sugar
• Whipped heavy cream float
• Lemon Zest Garnish

Preparation:

*Brew coffee and set aside

*Mix Saint James Rhum, Chocolat Royal, and Lemon juice in shaker and shake ingredients without ice and pour into Irish Coffee Glass.

*Pour brewed coffee into glass and stir to incorporate

*Whip pinch of sugar and heavy whipping cream in cold tin until frothy

*Float the whip cream overtop the glass carefully

*Zest a lemon over top

*Serve

Garnish:

Lemon Zest

Glassware:

8 oz Irish coffee glass

Cocktail Inspiration:

I chose an Irish Coffee as my inspiration for this cocktail. One of my favorites. The mixture of cold cream on top of a hot coffee cocktail can’t be beat. I am using a coffee that is local to Southern California grown and roasted in San Diego. Instead of Jameson we are using Saint James Ambre Rhum and instead of sugar we are using Marie Brizard Chocolat Royal. Adding Lemon gives it an interesting kick that it needs to bring this cocktail together.

Who Wants To Be A...

Recipe by Erin Birmingham

Ingredients:

• Rhum St James Vieux - 1.25oz
• Yuzu Marie Brizard - 0.75oz
• Magnolia/ Berry cheong - 0.5oz
• Soda Water - 1oz
• Sazon Tepache - Top off
• Serve over Ice
• Garnish with fresh Mullberries
• *build in glass*

Preparation:

50 Harvested Magnolia Flowers1pint Cleaned Fresh Mullberries

1 pint Cleaned Fresh BlueberriesWeight out Flowers and berries  and record

White sugar - equal to the recorded weight above

Place whole flowers and Berries in a sterile glass jar and layer with sugar, cover with lid. Let this

sit at room temperature for 1 week. A syrup will start to form, but continue to wait.  Gently agitate the contents daily. Keep macerating for 1 month in the refrigerator.

Once all of the sugar is dissolved and most of the moisture has been removed from the berries, you can strain the contents and reserve the syrup in an airtight container.

Garnish:

Berries

Glassware:

Funky Goblet

Cocktail Inspiration:

I was inspired by the Millionaire Classic cocktail which typically uses a funky Jamaican rum and Sloe gin as its base. I am using Rhum St James vieux (4year) and have omitted the Gin for this build. I created a local Mullberry /blueberry and Gardenia cheong to mimic the deep berry flavors of sloe. I also wanted to preserve the seasonal flowers by locking its essence and gingery flavor into a syrup. I am using the Marie Brizard YUZU to brighten and balance out some of the depth of the dark berries. Typically this Millionaire would be topped with Prosecco, but instead have gone towards my Caribbean heart and paired it with Tepache.

A Smoky MintThyme Fashion

Recipe by Monique Vaughan

Ingredients:

• 2oz of Saint James Vsop Rum
• 1oz of Marie Brizard Apry Liquer
• 2 to 3 dash of orange bitters
• 1/2oz of agave
• 2 to 3 zest of orange peel
• 1 piece of Thyme
• 1 piece of mint
• 1 piece of smoke wood chips

Preparation:

Start by prepping smoking glass with 1 piece of Thyme, 1 piece of mint spring, and wood chip and being smoking process. While that is occurring get rocks glass and fill with ice. Add the following ingredients over ice 2 to 3 bitters dashes, 2oz of Saint James, 1oz or Apry Liquer, and 2 to 3 zest of orange peel. Then stir for 20 to 25 seconds. Then take glass with smoke and place atop drink to infuse with smoke process. Then top with mint spring and Staranise.

Garnish:

Smoked woodchips with infusion or Rosemary and Thyme topped with Staranise

Glassware:

Rocks Glass

Cocktail Inspiration:

The inspiration behind this cocktail was the spirit and liquer match of Marie Brizard Apry Liquer that made me instantly think of my favorite drink an old-fashioned. This classic drink with my modern twist of fresh herbs from the local garden with a twist of bartender charm from the local bartenders brand. I think it will quietly honestly surprise you with the spirit being pushed to the forefront not to be taken away from smoke process.

Apple Of My Eye

Recipe by Lauren Pellecchia

Ingredients:

• • 1.25 oz Saint James Rhum VSOP
• • .75 oz Marie Brizard Pear William
• • .5 oz Marie Brizard Apry
• • 1 oz Tart Apple Juice*
• • .5 oz Egg White
• • 4 dashes Toasted Almond Bitters
• • 1-2 spritz of Apple Peel infused Marie Brizard Elderflower**

Preparation:

In a shaker tin combine all ingredients, except Apple Peel infused Marie Brizard Elderflower. Dry shake to combine and aerate, 12-15 seconds. Add one large ice cube to the shaker, and shake hard for an additional 12-15 seconds. Double strain the cocktail through a fine mesh strainer into a Coupe rimmed with Apple Pie Spice Blend***. Mist with a spritz of Apple Peel infused Marie Brizard Elderflower.

*Tart Apple Juice

• 155 grams Granny Smith Apple+, peeled and chopped (reserve peels)

• 5 grams Ginger, peeled

• 2 oz Apple Cider+

• 1.5 oz Lemon Juice

In a blender combine all ingredients. Pulse until fully emulsified. Pass through a fine mesh strainer into a sealable container. Store in the refrigerator until ready to use.

+Best if apples and cider are sourced locally. Mine are sourced from Irons Fruit Farm.

**Apple Peel infused Marie Brizard Elderflower

• 3 oz Marie Brizard Elderflower

• Reserved Granny Smith Apple Peels

Combine ingredients in a sealable container. Place in refrigerator for 48 hours, agitating often. Pass through a fine mesh strainer. Store infused liqueur in an atomizer. Keep in the refrigerator until ready to use.

***Apple Pie Spice Blend

• 3 tbsp Granulated Sugar

• 1 tbsp ground Cinnamon

• ½ tsp ground Nutmeg

• ¼ tsp ground Ginger

• 1/8 tsp ground Allspice

Combine all ingredients in a water tight container, stir well to combine. Store sealed until ready to use.

Rim glass in a rich Turbinado Syrup. Sprinkle with Apple Pie Spice Blend, and let sit while preparing cocktail.

Garnish:

Apple Pie Spice Blend

Glassware:

Coupe

Cocktail Inspiration:

The Apple of My Eye is a nostalgic twist on the classic whiskey sour, incorporating Granny Smith Apples and freshly pressed Apple Cider to create a refreshing and flavorful cocktail. The cinnamon spice, nutty crust, and the perfectly sweet-tart bite of a Granny Smith, this cocktail is inspired by my favorite harbringer of autumn, a mile high apple pie from Irons Fruit Farm, located just outside of Cincinnati. The combination of Saint James Rhum VSOP, Marie Brizard Pear William, and Marie Brizard Apry adds complexity and depth to the drink. Tart apple juice provides a crisp and fruity note, complimenting the cinnamon, vanilla, and honey of the Saint James VSOP, while the egg white adds a silky texture. Toasted almond bitters bring a subtle nutty aroma, complementing the apricot and pear flavors. Finally, the spritz of Apple Peel infused Marie Brizard Elderflower adds a touch of floral sweetness, enhancing the overall sensory experience. The cocktail is finished with a rim of Apple Pie Spice Blend, conjuring the delightful aroma of a homemade apple pie. The Apple of My Eye is a flavorful and sophisticated cocktail that invites you to savor the season and the flavors of Ohio's apple orchards.

Bluegrass Breeze

Recipe by Daniel Keaveney

Ingredients:

• 1.5oz St. James Rum
• .75oz Marie Brizard Apricot Liqueur
• .75 Lime Juice
• .5oz Orgeat
• .5oz 90proof Green River wheated bourbon
• 6-8 mint leaves
• 4-6 basil leaves
• Sage leaf and dehydrated lime wheel for garnish

Preparation:

Add mint and basil leaves to a shaker.

Add orgeat, apricot liqueur, and Lime juice. Gently muddle. Add remaining ingredients. Fill shaker with ice. Shake and double strain over fresh ice.

Garnish:

Dehydrated Lime Wheel and Sage leaf

Glassware:

Rocks/Double Old-fashioned Glass

Cocktail Inspiration:

The "Bluegrass Breeze" cocktail draws its inspiration from the beautiful Kentucky landscape, blending traditional flavors with a modern twist. It's like a Mai Tai with a Kentucky hug! Imagine the rolling hills and bourbon heritage as you enjoy a mix of rum, apricot liqueur, lime juice, and a touch of bourbon. Fresh mint and basil add a fragrant touch, while orgeat syrup brings out nutty undertones. This drink is a tasty journey to Kentucky's heart, where history and creativity come together in every sip.

Bodega Mule

Recipe by Daniel Gonzalez

Ingredients:

• - 1 1/2 oz Saint James Paille Rhum Agricole
• - 1/2 oz Marie Brizard Banane Liquor
• - 3/4 oz Lime Juice
• - 2 dashes of Colombo Spice Tincture
• - Homemade Cassava Soda

Preparation:

Housemade Cassava Soda:

- 1000g Water

- 500g Cooked Cassava

- 100g Sugar

- 7g Amylase

- 4g Pectinex Ultra SP-L

To start, I cooked the cassava until it was tender and ready to infuse flavor. After peeling and chopping it into smaller pieces, I blended the cassava with water and the enzimes. Letting the mixture rest for 12 hours at room temperature allowed the amylase and pectinex enzymes to enhance its character. The result? A smooth, flavorful cassava soda that's an integral part of the "Bodega Mule."

Colombo Spice Infusion:

- A tablespoon of Colombo Spices

- 200g of High-proof neutral spirit (Everclear)

Combine the tantalizing Colombo Spices with 200g of high-proof neutral spirit (Everclear). Allow this aromatic blend to infuse for a leisurely 4 hours. Once the flavors have mingled to perfection, give it a smooth finish by carefully filtering the infusion.

Garnish:

Garnished with sweet plantain chips and a touch of banana leaf elegance

Glassware:

Highball glass

Cocktail Inspiration:

The idea behind the "Bodega Mule" was to capture the lively and diverse spirit of New York's bodega culture, while adding Caribbean flair to a classic cocktail. The bodega, a fundamental part of urban life, embodies the fusion of cultures and offerings found at the heart of the city.

Butchertown Brekky

Recipe by Karla Green

Ingredients:

• 1 oz. freshly squeezed lime juice
• 1 oz. hot honey + corncob syrup (.5 oz. of each)
• 1 oz. Marie Brizard's Peach liqueur
• 2 oz. Saint James Rhum Vieux
• milk blend for clarifying (buttermilk (.5 oz.) + half & half (.75 oz.)
• Garnish: fresh and ripe peach slices, mini waffle, thick cut pepper bacon, honey drizzle

Preparation:

Hot Honey Syrup

2-3 ripe Serrano peppers cored with seeds removed

8 oz. raw wildflower honey

1 oz. organic apple cider vinegar

Add all ingredients to a small, non-reactive container such as a Mason jar. Stir in apple cider vinegar until well-blended. Add peppers, cover, and infuse for at least 24 hours or until desired spice level is achieved.

Corn Cob Syrup

2 ears of local corn, shucked. Save husk for glass garnish if desired.

1 cup corn water

1 cup Morena cane sugar

1 tsp cinnamon

Place a small saucepan on a heating unit (stove, induction burner, etc.) Coarsely shave the kernels over the pan and break the corn cob in two, for a total of four pieces. Cover the corn cobs with water and cook at a soft boil for 5-8 minutes. Reduce heat, cover and cook for another 10-12 minutes. Strain corn water into an empty, clean Mason jar.

Separate and strain 8 oz. of the corn water into a non-reactive container like a Mason Jar. While the water is still hot, add 1 cup of Morena (Zulka) cane sugar and 1 tsp of cinnamon. Stir until the sugar has dissolved.

Note: Once flavors have been reached, you can either combine the syrups or keep them separated. Combining them will extend the shelf life. The Hot Honey syrup does not need to be refrigerated, but the Corn Cob syrup will need to be kept cool. If combining the syrups, I recommend storing the the cooler or fridge.

Garnish:

fresh and ripe peach slices, mini waffle, thick cut pepper bacon, honey dipper w/drizzle

Glassware:

tapered heavy sham rocks glass

Cocktail Inspiration:

The Butchertown Brekky is a celebration of the Butchertown district in Louisville, KY and the flavors of the South at large. Louisville is considered the "most Northern Southern city" in the country where down-home, "round here" cooking truly begins. Historically, Butchertown was (and still is, but to a much lesser degree), the meat-processing sector of town.

This cocktail is inspired by a number of classic cocktails including the clarified milk punches of the mid-to-late 1660s, the Daiquiri, and the Daisy, respectively. Daiquiris and Daisies are some of my favorite styles of cocktails because they are inherently simple but can be expressed in so many different ways.

With this in mind, what I really wanted was a "Big Breakfast"- something robust and filling that hit all the notes: sweet peach and dense cornbread (achieved through combining corn cob syrup + morena sugar which is essentially crystallized cane juice adding in grassy and vegetal starchy sweetness), silky and buttery mouthfeel, some acidity and peppery notes to cut through the richness, and a little saltiness from the bacon to tie it all in. The toast level on the waffle can be adjusted to one's liking to either add more sweetness (light toast), or a hefty char for added crunch.

Café De Tranvía

Recipe by Chris Trull

Ingredients:

• 1.5 Saint James Rhum Ambré Agricole
• 3/8oz (slightly less than half oz) Florida orange blossom honey syrup
• 3/8oz Sandalwood Infused Amontillado sherry
• 3oz Cafe Cubano
• 4 dash Fee Brothers Tobacco Bitters
• 2 drops Saline Solution (20%)
• Marie Brizard Banana Spiked coconut Dulce de leche espuma (hot)

Preparation:

Orange Blossom Honey Syrup:

150g florida orange blossom honey

96g 135ºF water

Mix all the ingredients.

This accounts for water already present in the honey

When working with honey, don't use water hotter than 60°C (140°F).

Sandalwood Sherry:

4 ounces of Amontillado Sherry

4.5 grams of sandalwood.

Combine ingredients in mason jar

Place in refrigerator for 72hrs or longer, tasting daily until desired flavor is achieved.

Fine strain contents, and bottle.

Saline Solution:

20g Molson Salt

80ml (80g) water

Stir to incorporate

Add to eye dropper

Cuban espresso:

Ingredients

Finely ground coffee beans (preferably cuban dark roast)

Demerara sugar

Equipment:

* Moka pot (also known as a stovetop espresso maker)

Steps:

Assemble the Moka Pot: Unscrew the top and bottom chambers of the Moka pot. Fill the bottom chamber with water up to the safety valve. Place the metal filter basket inside the bottom chamber.

Add Coffee Grounds: Fill the filter basket with finely ground coffee. The coffee should be compacted, but not too tightly. Level off the grounds, so they are even.

Screw Assemblies Together: Attach the top chamber of the Moka pot to the bottom chamber, ensuring it's securely screwed in place. Make sure the pot is properly closed.

Heat the Moka Pot: Place the Moka pot on a stovetop burner over medium heat. Keep the lid open during this step. As the water heats up, it will create pressure that forces hot water through the coffee grounds, extracting the espresso.

Watch for Extraction: As the water heats up, you'll hear a gurgling sound. This means that the espresso is being extracted into the top chamber. Keep an eye on the process, and when you see a rich, dark stream of coffee coming out, lower the heat or remove the Moka pot from the burner to avoid over-extraction.

Finish Extraction: Once the extraction is complete, the top chamber will be filled with concentrated espresso. Remove the Moka pot from the heat.

Sweeten the Espresso: Immediately after extraction, pour the first teaspoon of espresso over sugar, mix into the espresso. Make sure to fully incorporate all the sugar. This is what gives Café Cubano its distinctive sweetness and beautiful creama. The hot espresso will melt the sugar, creating a sweet layer on top.

Stir and Serve: Use a spoon to stir the sugar into the espresso, thoroughly mixing the sweet layer. Pour the double shot of Cuban espresso into over this into Irish Coffee glass.

Marie Brizard Banana Spiked Coconut Dulce De Leche:

14oz can unsweet coconut milk

1/4 cup Demerara sugar

Pinch teaspoon coarse salt

Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 1.25 cups, or 295ml

stirring occasionally, about 20-40 minutes.

Remove from heat

Mix in 205ml or 7 oz of Marie Brizard Banana (this also insures there is well over 1/2oz in each serving)

add 3 tablespoon or 23.5g of soy lecithin

Add 12-15 dashes of fee brothers fee foam

and 1 oz of unsweet coconut milk

mix

Cool completely, ideally overnight in whipping charger

Next day shake & charge twice with No2, shaking between charges

Shake and Place in cool sous vide bath, and slowly bring up to 140ºF, hold temp

Shake before use

Garnish:

Burnt cinnamon stick (Optional cuban sandwich)

Glassware:

Libby 8054 6oz Georgian Irish Coffee Glass

Cocktail Inspiration:

Irish Coffee

“There are many tall tales about the Irish Coffee’s origins. The most credible version attributes the cocktail to Joe Sheridan, the head chef of the restaurant at the Foynes Flying Boat terminal in County Limerick, Ireland in the early 1940s, who wanted to add a little local hospitality to the establishment’s coffee. Legend has it that when he first served it and was asked if it was Brazilian coffee, Sheridan cheekily replied that it was “Irish coffee.” - Liquor.com

As a fairly simple cocktail consisting of four main parts, the quality of ingredients is paramount. There are many Saint James Rhums to choose from, but I wanted one that’s rich enough to stand up to the coffee and banana/dulce espuma, while remaining mellow and smooth enough to not be overpowering. For this recipe, I opted for Rhum Ambré Agricole, which “offers great aromatic complexity. Harmonious and very present in the mouth, it will bring woody, vanilla notes to your planteurs." -Marc Sassier (Saint James oenologist)

I would also love to try this cocktail with the VO & the VSOP, but unfortunately I can’t seem to find them in my market. But I can assure you the Ambré is just brilliant in this cocktail build.

The inclusion of Florida orange blossom honey not only adds a touch of sweetness, but floral and citrus notes, and also pays homage to the state's citrus industry, which has historical significance in the region. Orange blossom honey is distinctly Floridian, sourced from the nectar of orange blossoms that thrive in the state. By incorporating this honey, I’m aiming to directly infuse a taste of Florida's central natural produce into the cocktail.

The Cafe Cubano, a strong espresso-like coffee, is a direct nod to Ybor City's rich cuban coffee culture, which thrived in the cafés that were once central to the rich Cuban and Italian community's social life that was the soul of early Ybor City. Ybor City has a strong historical connection to Cuban immigrants who essentially built up the city in the late 19th and early 20th centuries. A Café Cubano was often a traditional way for people to gather, share stories, and socialize in Cuba and it held the same role in Ybor City. By including Café Cubano in the cocktail, I’d like to capture that same essence of community and open dialogue of sharing not only a coffee and conversation, but now a cocktail and the soul of the city itself.

The Sandalwood Infused Amontillado sherry, and touch of saline solution are inspired by the smells and tastes of the beach air, and add earthiness and complexity to the cocktail, bringing you directly to the Tampa Bay shoreline. Amontillado sherry often delivers oxidized notes of nuttiness and a richness best described as umami. Umami's savory, earthy, slightly salty notes complement coffee's bitterness and roasty flavors, which can soften coffee's bitterness, essential for bringing balance for an espresso and bitters forward cocktail.

Umami also counters tobacco's smokiness and bitterness, adding to the desired balance and a smooth drinking experience.

The Fee Brothers Tobacco Bitters evoke the spiced flavors and aroma of cigars, acknowledging the cigar-making heritage that made Ybor City famous. Ybor was once known as the cigar capital of the world with over 500 million cigars hand rolled a year at its peak. In 1900, over 200 cigar factories occupied Ybor City, and the city itself was built around the industry. Early on, Ybor himself built small houses, known as “casitas” that his workers could purchase at cost as a way of increasing staff retention and improving worker satisfaction. That small cigar company town eventually grew to become the beautiful city of Ybor.

The Marie Brizard Banana Spiked coconut Dulce de leche hot espuma draws inspiration from the use of plantains & dulce de leche in traditional cuisine, a nod to the city's diverse culinary traditions, while also adding a modern twist, reminiscent of the city's evolving culinary scene. Coconut cream was used to keep the ingredients dairy free. Soy lecithin/fee foam was used in place of egg whites, hesitantly. Ybor has a rich history of the early inhabitants introducing “wild” chickens and roosters, most of which are direct descendants of the chickens that lived in the backyards of the neighborhoods earliest resident’s over 100 years ago. That being said I’ve always disliked cold cream atop the hot cocktail, as it cools the coffee too quickly for long enjoyment. My solution is to heat the espuma to help keep the drink warm throughout the whole experience, and offer a more unique approach to the standard cocktail build. That being said, serving a hot foam made with egg white is…gross. Not trying to make an isi omelette, so soy lecithin and fee foam is a perfect solution. Who doesn’t want to start with a sip of dessert first?

The burnt cinnamon stick garnish visually and aromatically recalls the smoky and earthy aromas ambiance of the cigar shops & factories that once populated almost every street in Ybor City. Ybor just wouldn’t be Ybor without a Cigar or two.

The name Café de Tranvía, was inspired by the first streetcars in Tampa that were operated by the Tampa Street Railway Company, between downtown Tampa and Ybor City. The line started operation in 1885, using wood-burning steam engines. The streetcar system in the Tampa area grew to an extensive network, with at least 13 different connected lines. Unfortunately it was shut down after World War II, with the last of the cars being removed in 1949.

Luckily, streetcars did returned to Tampa in 2002, with 2.4 mile Heritage Line running through the heart of Ybor City. In its first year of operation, the streetcar carried 420,000 riders, 20% more than projected. This revival of the past and preservation of the historic streetcars and lines, are in line with the cocktail’s ideals of preserving the rich history of Ybor in the modern time. To honor this historic and beautiful piece of history that links the past and present cultures together, I think it only fitting to name this cocktail after a streetcar coffee.

Ultimately I tried to draw inspiration from the city's Cuban coffee culture, cigar-making heritage, beach atmosphere, and iconic streetcars, aiming to encapsulate a multi-sensory picture of this postcard-perfect place I proudly call home. Grab a cigar, a cuban sandwich, then sit down for some dominos, break out in salsa dance, and enjoy a Café de Tranvía. Just make sure you watch out for those wild Ybor chickens.

CANT' Stop, Won't Squash Colada

Recipe by Kyle Wallace

Ingredients:

• *2 Dashes Scrappys Bitters Fire Tincture
• *1/2 oz Fresh Lime Juice
• * 1/2 oz Fresh Cantaloupe Juice
• * 1 oz Squash, Lions Mane Mushroom, Cantaloupe, Thyme Infused Syrup
• *1/2 oz Marie Brizard Yuzu Liqueur
• *1 1/2 oz Saint James Rhum Vieux

Preparation:

Infuse (sous vide):

-3 oz Local Squash

-1.5 oz Local Lions Mane Mushroom

-6 oz Cantaloupe,

-6-8 Sprigs of Thyme

*Put ingredients in heat resistant ziplock bag

* Place bag in sous vide for 4 hours at 133°

*Remove thyme, liquify ingredients in blender

*Fine strain juices from blender into container with lid. Place in fridge to cool.

*Build ingredients in shaker tin. Shake rigourlosly for 10-15 seconds

*Pour into 15.5 oz Hurricane Glass

Garnish:

3 Pineapple Leaves with Dehydrated Squash Slice clipped to glass

Glassware:

15.5 oz Hurricane Glass

Cocktail Inspiration:

I wanted to incorporate farm produce on this twist of the Colada. Using squash from the Evangel First Fruits Garden (shout out to my Mama), as well as Lions Mane Mushrooms from Wide Abide Urban Farm and Market. Both grown and harvested in Louisville, Kentucky. I then combined those ingredients with sweet, juicy cantaloupe and the earthy, slightly lemony flavor of thyme. Then adding the stars of the show, Saint James Rhum Vieux and Marie Brizard Yuzu Liqueur. You get notes of tangy lemon, grapefruit, sweet orange and rich sugarcane. Lastly, I threw in Scrappys Bitters Fire Tincture that adds a subtle heat to balance the fuity sweetness and citrus.

Lion's mane mushrooms contain many beneficial plant compounds. Studies have shown that they stimulate the growth of new brain cells, improve depression and anxiety, and support gut, heart, and immune health. This cocktail is a gift that keeps on giving.

Just like going out for lunch or a night in the city, this cocktail is better with a friend. I paired it with 3 toasted points topped with a kiwi, squash and thyme puree. Garnished with goat cheese, cantaloupe and a small sprig of thyme.

Caribbean Chill

Recipe by Luis Pagan

Ingredients:

• Saint James Rhum 1.5 oz
• Marie Brizzard Yuzu Liquer .5 oz
• Clarified Lime Juice .75 oz
• Clarified Caribbean Cherry Juice 1 oz
• Cane Syrup .5 oz

Preparation:

(Per 100ml of juice add 2gr of agar agar.)

Add part of the juice to a saucepan, and dilute the agar agar then add mixture to the rest of the juice. Put in a ice bath for 4-5 hours. Strain through a cheese cloth.

Same process for both juices.

Add Saint James Rhum, Marie Brizzards Yuzu liquer, clarified lime, clarified Caribbean Cherry, Cane syrup in a cocktail shaker and use the throw technique 4 times and strain into a Nick and Nora glass. Add gelatin garnish in a cocktail garnish stick.

Garnish:

Caribbean Cherry gelatin square

Glassware:

Nick and Nora

Cocktail Inspiration:

The inspiration for this cocktail comes from the 1927 cocktail book Barflies and Cocktails by Harry & Wynn.

The cocktail is called Gloom Chaser Cocktail and the recipe is by "Charlie, the popular bartender, Ermitage, Champs-Elysées, Paris"

Original recipe goes with Curacao + Grand Marnier(substituted by Marie Brizzard Yuzu Liquer) Grenadine (Substituted by Caribbean Cherry Juice and Cane syrup) lemon juice( substituted by lime) and Rum ( Saint James Rhum)

Originally served in a cocktail glass.

I wanted to give this classic drink a Puerto Rican taste. One of the most delicious and underrated fruits from Puerto Rico is the Caribbean Cherry, also known as acerola. This fruit shares a similarity in the balance of sweetness and acidity with the Pomegranate which was used to make Grenadine ( not the bright red fake store bought thats known now)

I chose Marie Brizzards yuzu liquer because the yuzu shares the taste profile of the local puertorican lime which goes from green to yellow and then brown not as acid as the Mexican lime and not as sweet as the lemon.

The balance in flavor of these ingredients pairs really well with the funky and woody notes that come forth from the Saint James Rhum.

We used the clarification technique for the juices to give the drink that cristaline transparency and color profile with a smooth and crisp texture without the thick heavyness juices usually carry.

The gelatin comes as a means to use the ingredients to their maximum expression and give a taste of the beautiful Caribbean Cherry in the form of a soft bite size square.

Some classic cocktails are well known, but some lie in obscurity waiting to be found and reimagined. That is the expression I present here.

Come Home

Recipe by Princess Johnson

Ingredients:

• 59ml Saint James Rhum Agricole
• 44ml Lime Juice
• 15ml Curry Simple Syrup
• .15ml Mango Purée
• .15ml Sorrel
• 7ml Amontillado Sherry
• 3 dash Firewater (I used scrappys)
• 4 Dash Angostura & Saline

Preparation:

Combine all ingredients in a tin, add ice, shake, and double strain

Into a highball glass. Place garnish on side of sphere cube.

Recipe for homemade syrup and beverage:

Sorrel

Ingredients:

100% dried natural (Angel Brand)

Ginger

Cloves

Juice of 1 Orange

All Spice

Powdered Nutmeg

100% Cane Sugar

Place 1 cup of sorrel, 12 pieces of cloves, 15 pieces of all spice, 3 shakes of nutmeg, 1 cup

Of sugar, 2 oz of UNSTRAINED orange juice, and 1/4 ounce of beaten ginger in a container. Pour 4 cups of boiling water over ingredients. Cover mixture and let it steep for 4 hours. strain.

Curry Syrup

Ingredients:

Powdered Curry Seasoning.

100% Cane Sugar

8oz Water, 8oz Sugar, 2 tablespoons of Curry Powder. Add water to saucepan, and bring to boil. Then, place all ingredients saucepan. Bring to a boil and let simmer for about 10-15 minutes. Let cool.

Garnish:

Bay Leaf

Glassware:

Highball

Cocktail Inspiration:

My inspiration for my cocktail is the amazing classic Rum Punch, and my love for my culture, and the Caribbean where the Saint James Distillery loves. Rum punch originated in the West Indies. It traditionally includes a spirit, citrus, spice, sugar and water. With this cocktail I utilize the delicious Saint James Rhum (spirit), and sub in my local twist. My local twist is a twist for where I originate, Trinidad. First, Curry is a staple in Trinidadian dishes, and I used curry made in Trinidad. Mangos (sugar) can be found in the trees in Port of Spain, Trinidad and beyond. It is enjoyed as a favorite fruit to eat by itself, and in many dishes. Sorrel is a hibiscus-flavored spirit-free beverage, that we usually enjoy during celebrations/festivities, or just to cool down on a hot day. Angostura bitters (the spice aspect) originate and come from Trinidad, and 3 dashes of firewater tincture, also for the spice aspect. Lime acts as the citrus, amontillado helps to bring it all together. All these flavors remind me of my upbringing, and being back home in Trinidad. Come Home is a a soca song made by a Caribbean artist, and it’s about coming back home to Trinidad after the pandemic.

Creole Foster

Recipe by Erik Steinmetz

Ingredients:

• 1.5 oz Carmalized banana infused Saint James Rhum Agricole VSOP*
• 1 oz Marie Brizard Chocolat Royal
• .5 oz Marie Brizard Banana
• 1 oz heavy cream
• Chicory coffee ice cubes**

Preparation:

*Infuse the rum by slicing a ripe banana lengthwise. Top with brown sugar and broil or brule with a torch. add to a bottle of Saint James Rhum Agricole VSOP and refridgerate overnight. Strain out solids through a coffee filter

**To make the Chicory coffee ice cubes, pour strong chiocry coffee into and ice tray and freeze over night.

Shake all ingredients in a tin and strain into a rocks glass with filled with Chicory coffee ice. Garnish with a smoking cinnamon stick and grated nutmeg.

Garnish:

Smoking Cinnamon stick & Grated nutmeg over Chicory Coffee ice

Glassware:

Rocks

Cocktail Inspiration:

The Brandy Alexander is the inspiration for this cocktail and it it also inspired by a New Orleans original, Banana's Foster. Prepared tableside with great theatrics, The Banana's foster is a dessert of flamed bananas in a carmel rum sauce poured over vanilaa ice cream. Using the vanilla brown sugar and cinnamon notes of the Saint James Rhum Agricole VSOP, infused with bruled bananas, boosted by the Marie Brizard Banana we recreate this New Orleans original. The Marie Brizard Chocolat Royal stands up nicely to the boozy banana rhum. The heavy cream is tempered with some local Chicory Coffee ice cubes that add a bitter boost as the melt slowing into the cocktail (We like French Truck Coffee). A decadent drink for a city known for its decadence.

Fountain Magic

Recipe by Brenda Riepenhoff

Ingredients:

• -1 whole egg
• -4 Bing cherries
• -.5 oz espresso
• -1 oz unsweetened cashew milk
• -1 oz PX sherry
• -1 oz Marie Brizard Chocolat Royal
• -1 oz Saint James Rhum Blanc
• -2 oz Boylan’s Cane Cola

Preparation:

Start by cracking one whole egg into the larger shaker tin. In the smaller tin, muddle 4 bing cherries. (Pits are ok as they will be double strained out at the end) Add espresso, cashew milk, PX sherry, Saint James Rhum Blanc, and Marie Brizard Chocolat Royal to the smaller tin. Dump smaller tin contents into the larger tin with the egg. Shake without ice to integrate, then add ice and shake again. Double strain into a chilled collins glass. Top with the Boylan’s Cola and garnish with grated dark chocolate.

Garnish:

Grated Dark Chocolate

Glassware:

Collins

Cocktail Inspiration:

The Fountain Magic is a variation on the classic flip cocktail, utilizing booze, sweetener and a whole egg, as well as additional flavor components. This cocktail takes inspiration from the New York Egg Cream, a staple found at soda fountain shops in the big city, where I’ve lived and bartended for 9 years.

Fountain Of Life

Recipe by Jilson Ramos

Ingredients:

• 2 oz fínesse orange marie brizard
• 1 oz st james white rum
• 2 1/2 oz chicha morada
• 1 oz fresh lime juice

Preparation:

1- In boston Shaker que add 2 oz finesse orange marie brizzard, 1 oz st James white rum , 2 1/2 Chicha morada and 1 oz fresh lime.

2 - In highball glass we add highball clear ice 5x1.25”

3-Shake all ingredients and strain into our highball glass

4. Garnish with Baby Corn

Garnish:

Baby Corn

Glassware:

Highball 13 oz

Cocktail Inspiration:

Tribute to Miami, one of the most cosmopolitan cities in the world, in which people from different regions, cultures and religions live together. We reversed the classic planters punch giving prominence to corn (corn is the cereal of the peoples and cultures of the American continent) and the orange (signature fruit of Florida. Corn is an essential element in the gastronomy of the entire America’s Continent. It is the perfect link to unite the North America, the Caribbean ,Central America and all of South America. I called it a Fountain of life because the word Maiz(Spanish) has its origin in the Taino word "Mahis" which in the Taino language (Caribbean tribe) means Fountain of Life.

Grandada Grog

Recipe by Christopher Militello

Ingredients:

• 1.5 oz Saint James white rhum
• .5 oz Marie Brizard Anisette
• .5 oz Granada Vallet Amargo
• .75 oz Fresh Lime Juice
• .5 oz Simple Syrup
• .25 oz Sadaf Pomegranate molasses
• 1 egg white

Preparation:

First fill a coupe with ice and soda water to chill the glass. Then combine all ingredients into a cocktail shaker, adding the egg white last. Dry shake as hard as possible. Now fill the shaker with ice, and shake hard again until condensation is on the tin. Dump the ice out of the coupe, and strain the drink into the glass. Drop 3 pomegranate ariles for garnish.

Garnish:

3 pomegranate ariles

Glassware:

Coupe

Cocktail Inspiration:

The classic cocktail I chose was a rhum sour, also known as a Santa Cruz Sour. Sours are also some of my favorite cocktails to make. I used the Saint James white Rhum and added the Marie Brizard Anisette because anisette reminds me of growing up with my grandpa. Sambuca was a nightly drink of his and it was the first drink I ever had. Anise is also a huge flavor in Italian food culture so I felt like it’s a perfect representation of my up brining. We also had a pomegranate tree growing up here in Las Vegas, and they grow easily all over town. Pomegranate pairs very well with anise, and it all marries well with the rhum as well. Granada Vallet is a pomegranate amaro from Mexico which is very bitter and balances out the sweetness of the drink perfectly. A touch of pomegranate molasses to bring that flavor out a bit more. Traditionally you serve anisette with 3 coffee beans representing the holy trinity, father, son, and Holy Spirit. If you’re not religious it’s health, happiness, and prosperity. So instead of coffee beans, it’s pomegranate ariles. I’m so absolutely proud of this drink, as it’s delicious and represents a lot of my life and culture. Saluté!

Just Around The Riverbend

Recipe by Amber Archer

Ingredients:

• 1.5oz Saint James VSOP
• 3/4oz Marie Brizard orange curacao
• 3/4oz clementine juice
• 1/2oz black pepper honey
• 3 underripe Pinot noir grapes

Preparation:

Clementine juice:

Skin clementine, cut in half, remove seeds. Run citrus segments through industrial juice and strain off any leftover physical part to ensure juice clarity.

Black pepper honey:

Take any local honey you can get your hands on, and crank in a ton of black pepper until it’s at your desired level of taste for flavor.

Pinot Noir grapes: squeeze juice from grapes, discard skins/seeds

Combine all ingredients in shaker tin, add ice, shake for 15 seconds or until shaker is frosty. Strain off into chilled coupe glass. Garnish.

Garnish:

Small wine grape leaf

Glassware:

Coupe

Cocktail Inspiration:

For the cocktail theme:

I grew up in the Midwest, but am currently living in a bountiful wine country in California (Napa), with a ton of much better produce: so forgive me for using my new hometown instead of my original one as inspiration! For my classic cocktail I chose, I wanted to incorporate a sidecar. Why? One, it’s delicious. Two, the sidecar’s primary base spirit is cognac, a type of brandy distilled from white wine, so I automatically flashed over to how wine country could influence this cocktail. Since the Napa river flows through Napa proper as well as a good measure of Napa county, all of the items in the cocktail (besides our Agricole rum and orange curacao) can be found just around the riverbend; i.e., the Clementines right outside of my apartment on the river, the black pepper honey my restaurant incorporates in our bread service derived from local purveyors, and the Pinot Noir grapes that flood our territory in both Sonoma County and Napa County. I wanted to use the underripe Pinot Noir grapes for a bit of natural acid to bring forth what the classic use of a lemon would since a clementine is being used, while still adding a hint of that locality through the black pepper honey’s textural appeal. Local honey is quite prolific as we have plenty of pollinators around the area for our high quality produce (but fun fact, grape vines are self pollinating!), which is another reason why I think it’s so necessary to incorporate into the locality theme.

Lake Shore Limited

Recipe by Cesar Perez II

Ingredients:

• 1.5oz Saint James Rhum Vieux Agricole
• .75oz Marie Brizard Creme de Cacao
• .75 Lemon Juice
• .5oz Chamomile-infused Lillet Blanc
• 2ds Hella Mexican Chocolate Bitters
• rinse/spritz Marie Brizard Anisette

Preparation:

Spritz/Rinse a chilled Nick & Nora glass with Marie Brizard Anisette and set aside for later

-add all ingredients to a shaker tin set and shake with ice until tins begin to frost over

-double strain into chilled Nick & Nora

-Spritz the surface of the cocktail with Marie Brizard Anisette

garnish with an expressed and manicured lemon peel

-enjoy!

Garnish:

Expressed and manicured lemon peel

Glassware:

nick & nora

Cocktail Inspiration:

Lake Shore Limited is the name of my cocktail based on the 20th Century Cocktail.

Each cocktail (Lake Shore Limited and 20th Century) are named for trains that travel between Chicago and New York City so certain elements are the same, while others have a more pronounced local touch.

Taking inspiration from one of my favorite neighborhoods in Chicago(Pilsen) , I've doubled down on the chocolate element by using Marie Brizard's white cacao liqueur and a few dashes of Mexican chocolate bitters.

The aromatic wine is made more aromatic with a simple infusion of chamomile flowers, often utilized as a common remedy in Latino households.

All together, these elements come together to elevate the dried fruit components of the St James Rhum Vieux Agricole and make for a simple, yet elegant sipper.

Louisiana Saturday Night

Recipe by Halie Carter

Ingredients:

• 2 oz St James VSOP
• 1 oz lime juice
• .5 oz Marie Brizard Apry
• .5 oz fig jam preserve

Preparation:

Pour all ingredients into tin, ice and shake. Double strain and pour into a coupe.

Garnish:

Lime swath

Glassware:

Coupe

Cocktail Inspiration:

Louisiana is one of the largest sugar producers of the world and has recently started making rum at a higher level. Growing up around sugar cane farms, few things are better than sugar cane season as a rum lover who specially loves agricole rhums. Fig season is also such a staple in south Louisiana. It felt right in my south Louisiana soul to combine homemade fig syrup and the Marie Brizzard Apry

Martinique Smash

Recipe by Baylee Hopings

Ingredients:

• 1 oz St James blanc
• 1 oz St James VSOP
• .75 oz Marie Brizzard Anisette
• .75 oz lemon
• 3 slices of peach
• 10 mint leaves

Preparation:

Combine all ingredients in shaker tin.

Shake vigorously.

Fine strain over large cube in rocks glass.

Garnish with a mint sprig + peach slice.

Garnish:

Large cube, mint bouquet, peach slice

Glassware:

Rocks glass

Cocktail Inspiration:

I chose to rework a whiskey smash with a split base of aged and blanc rhum agricoles. This particular cocktail came to my mind because it's such a fresh cocktail which goes hand and hand with the freshness of the sugarcane. I live in Georgia, which is called the Peach State, so I obviously wanted to include peaches in this cocktail as my local flair. I think licorice notes also amplify the notes of peach in this cocktail so I chose to utilise Marie Brizzard Anisette. Martinique Smash is boozy, but also refreshing cocktail that bridges elements from Martinique and Georgia. Enjoy!

Mt Auburn Famous Ramos

Recipe by Emma Alexander

Ingredients:

• 1.5 Saint James Rhum Vieux
• .75 Marie Brizard Finesse Orange
• Mist Spray Marie Brizard Anisette
• 1 Oz Egg White
• .5 Heavy Cream
• .5 Lemon
• .25 Simple
• 3 Oz Orange Soda

Preparation:

-Spray inside of Collins glass once with Marie Brizard Anisette Liqueur.

-In a shaker, combine Saint James Rhum Vieux, Marie Brizard Finesse Orange, Egg White, Heavy Cream, Lemon Juice and Simple Syrup and dry shake for 45 seconds.

-Add ice and wet shake for 45 seconds.

-Strain into Collins glass with no ice.

-Slow pour 3 Oz of Orange Soda (Fanta preferred). A nice dense foam should form.

Garnish:

Orange peel

Glassware:

Collins

Cocktail Inspiration:

I grew up in not the best neighborhood in Cincinnati, Ohio. It’s been gentrified now, but Mount Auburn was a lot less desirable when I lived there. My first spirit I ever had was gin and I didn’t like it at first, so I recall when I started bartending that I loved rum. So every classic cocktail I made I would sub out rum “just to see”. Fast forward to my first Ramos Fizz that made my palate happy and helped me love gin.

When creating this cocktail, I tasted the St. James Rhum and thought it would be awesome to sub out my favorite cocktail with a Rhum with such beautiful levels to it. Scratch the orange flower water and get inspiration from the “Orange drink” I used to drink after school. I would buy a can of it with my leftover lunch money from the neighborhood corner store. Oh yeah, corner stores were a thing. They called them pony kegs and they have a totally different meaning now. The carbonation and sweetness is nostalgic, reminiscent of sweet treats I enjoyed as a child and appreciate as an adult.

Orange My Expresso Tootsie

Recipe by Monique Vaughan

Ingredients:

• 2oz Saint James Vsop Rum
• 1oz Marie Brizard Cherry Jollie Liquer
• 1oz fresh expresso
• 1oz heavy cream
• 1/2 cut fresh orange squeezed

Preparation:

Take Shaker tin and add fresh expresso, Saint James, Marie Brizard, and heavy cream with squeezed orange. Then add ice to tin and shake vigorously for about 20 secs. Strain into chocolate coated martini glass topped with orange peel, drizzle of cinnamon chocolate as garnish.

Garnish:

Orange Twist Peel with Chocolate Cinnamon Drizzle

Glassware:

Martini Glass

Cocktail Inspiration:

My inspiration for the cocktail was my recent fascination with expresso martinis. I thought that the ingredients of Saunt James and Marie Brizard Jolie Cherry Liquer would compliment the expression of this classic cocktail. I then decide to add a twist with what women like a little sweetness of chocolate, mixed with fresh citrus and a dash of cinnamon to awaken the pallette.

Rain In Spain

Recipe by Mikaela Dykstra

Ingredients:

• 1.5 oz Marie Brizard Coffee Liquer
• .5 oz Marie Brizard Orange Curaçao
• .5 oz Hazelnut Infused St. James White Rum
• Double shot espresso
• .5 oz vanilla syrup (house made)
• 1oz hot water
• Whipped cream (house made with hazelnut rim)

Preparation:

Add a sugar rim to glass and use a torch to Carmelize.

Add all ingredients except whipped cream (build in glass)

Garnish:

Top with whipped cream and fresh nutmeg

Glassware:

Glass mug

Cocktail Inspiration:

This cocktail is a play on a Spanish coffee. I chose this classic because it has ties to my current home, Portland Oregon, where it was created, and my previous home, El Paso Texas, because of its roots as a play on a Carajillo. The Spanish coffee was created in Portland in the 70s and is an iconic part of the historic bar Hubers. I added my own spin by infusing the rum with hazelnut, one of the top crops in Oregon. I also added a vanilla syrup. This is a perfect pick me up cocktail for a rainy Portland day.

Red Hot Passion

Recipe by Clara Noble

Ingredients:

• 1.5 St. James Rhum
• .75 Marie Brizzard Passion Fruit Liqueur
• .5 Fresh Lime Juice
• 2 drops Habanero bitters
• 1 lime wheel
• Red Hot Riplet Seasoning on half the Rim

Preparation:

Step 1)Chill a cocktail glass or nick and Nora glass. Rub a parabola of lime juice from lime wheel onto rim of glass. Sprinkle red hot riplet seasoning.

Step 2) Add the rhum, passion fruit liqueur, lime and habanero bitters to a shaking tin. Add fresh ice. Shake vigorously for 10-15 seconds.

Step 3) using a tea strainer double strain cocktail into chilled and rimmed glass.

Step 4) slit lime wheel and garnish

Step 5) sip and enjoy.

Garnish:

Lime Wheel

Glassware:

Nick and Nora

Cocktail Inspiration:

St. Louis has a lot of unique food eccentricities. I.e. cracker thin pizza with fake cheese (provel; look it up), koolaid pickles, gooey butter cake, toasted raviolis to name a few, but one of my favorites is Red Hot Riplets. A specialty ridged-potato chip with a spicy yet sweet seasoning. This competition asked us to incorporate something local. And recently red hot riplets has released their seasoning by itself. It was a no brainer for me to incorporate it into this cocktail. Hope ya’ll enjoy a taste of the Gateway City.

Royal Kola

Recipe by Jose Lopez

Ingredients:

• 1/4 Oz. Kola Concentrate
• 1/4 Oz. Nocello liqueur
• 1/2 Oz. Punt E Mes apertivo
• 1/2 Oz. Marie Brizard Chocolate Royal
• 1.5 Oz. St. James Royal Ambre
• 2 dashes Orange bitters
• 2 dashes Cuban bitters

Preparation:

Kola Concentrate:

INGREDIENTS:

● 300 mL (10 oz) water

● 180 g plain white sugar

● 90 g demerara sugar

● 60 g caramel sugar*

● 6 g caramel coloring

● 0.7 g grated lemon peels

● 0.7 g grated lime peels

● 1.8 g grated orange peels

● 2.3 g citric acid

● 0.6 g malic acid

● 0.6 g ceylon cinnamon

● 0.6 g nutmeg

● 0.45 g vanilla bean

● 0.75 g coriander seeds

● 4.5 g rosehip

● 0.12 g coffee bean

● 0.9 g kola nut

● 0.3 g makrut lime leaf

Vacuum seal the bag and place it in a sous vide bath, set to 80° C, or 175° F, for 1.5 hour.

Filter the contents of the bag through a fine strainer. Bottle it up and place it in the fridge till ready to use.

Garnish:

Expressed orange peel, which is then manicured into a parallelogram, rolled and skewered to be able to house a small flower.

Glassware:

Double old fashioned

Cocktail Inspiration:

Being of Cuban heritage I wanted to do a spin on a “Cuba Libre”. Being born in the United States I wanted to incorporate an old fashioned. Thus I chose to make a “Cuba libre into an “old fashioned.”

Cuba is surprisingly very well known for its chocolate. Especially in the sleepy coastal city of Baracoa. The city is known as the hub of Cuban chocolate, and is where almost all of the country’s cacao is grown. A place where they are even crossing bridges on fermentation in the chocolate making process. For this I feel Marie Brizzards Chocolate Royal is a great liqueur to use as portrayal of Cubas chocolate ventures.

Having spent my time from high school through college with Orlando, Florida being my home, I would consider my hometown to be Orlando. That being said, it made sense for this Orange County boy to use Orange bitters and an orange expression and garnish on my cocktail.

To make this Old fashioned have its “Cuba Libre” note, I brought together all the components from the original Kola recipe of the 1800s which used fresh Kola nut and created a concentrated syrup from them. Essentially Kola before it was stretched out with water. This allows the drinker to be able to really pick apart the complex aromas and spices that the soda once used. Being that both Royal chocolate and the original Kola debuted in the 1800’s it seemed appropriate for the two to come together. This, paired with a little walnut and a bitter/sweet vermouth to round things out, a little Orange and Cuban bitters, the “Royal Kola” is a perfect representation of this nomadic Orange County native with Cuban roots.

Texas Vieux 75

Recipe by Erik Puryear

Ingredients:

• 1.50 oz St James Rhum Vieux Agricole
• 0.50 oz Marie Brizard Watermelon
• 0.50 oz Lemon Juice
• 0.50 oz Texas Ruby Red Grapefruit Oleo-Saccharum
• Pitch of Sea Salt
• Expressed Flamed Lemon Peel
• Top with Messina Hof Texas Sparkling Rosé

Preparation:

Add 1.50 oz St James VSOP Rhum Vieux Agricole, 0.50 oz Marie Brizard Watermelon, 0.50 oz Lemon Juice, 0.50 oz Texas Ruby Red Grapefruit Oleo-Saccharum and a pitch of Premium Mediterranean Sea Salt to an ice filled shaker. Shake till ice cold

Garnish:

Twisted Lemon Peel

Glassware:

Over Sized Martini Glass

Cocktail Inspiration:

Texas and France have had a unique connection since the phylloxera crisis threated to destroy the French wine industry. Rootstock 41B was discovered in Texas and grafted onto every grape vine in France, saving the French wine industry. Today Texas is the 4th largest wine producer in the USA.

So I picked the classic cocktail French 75 to integrate with a local element. Instead of using cognac, I am using St James Rhum Agricole. It has many similarities to the cognac from barrel aging to fermentation of fresh press juice.

I add Marie Brizard Watermelon, Pasteque, since Texas Rio Grande Watermelon are famous in Texas summers. To balance the sweetness of the watermelon, we sub the simple syrup for a Texas Ruby Red Grapefruit Oleo-Saccharum. Texas Ruby Red grapefruit is a native Texas varietal and adds a tartness to my drink. Finally I subbed a Texas made sparking Rose instead of champagne to give it unique flavor between a red and white.

Thai-Tai

Recipe by Bradley Sanford

Ingredients:

• Peanut milk
• 1c peanuts (raw)
• 1c water
• Orgeat
• 1 puya chile, stems and seeds removed
• 1.5 tsp coriander Seed
• Small pinch cumin
• 1/4tsp msg
• 200g peanut milk
• 200g palm sugar
• Infused Rum Blend
• 66ml Saint James VSOP
• 66ml Saint James Rhum Agricole
• 66ml Saint James white rum 55%
• 12g fresh lemongrass, tender parts only
• 12g fresh or frozen galangal, thinly sliced
• 12g fresh or frozen turmeric, thinly sliced
• Cocktail:
• 1.25oz infused rum blend
• .75oz peanut orgeat
• .75oz lime juice
• .75 oz Marie Brizard Yuzu Liqueur

Preparation:

Peanut milk

Roast the peanuts in the oven at 350* for 15-20 minutes, stirring a couple of times until they’ve changed color and become fragrant. Transfer to a bowl, then cover with cool water for at least 6 hours or overnight. Drain peanuts, rinse, and then transfer to a blender and add the water. Blend in high for 1 minute until smooth and milky. Strain through a nut milk bag. ALTERNATELY I suppose you could make peanut milk using peanut butter but I like to do things the hard way

Orgeat

Toast the spices in a pan over medium heat until fragrant and slightly darker in color, 5-8 minutes. Transfer to a mortar and pestle, and pound slightly but don’t pulverize. Transfer to a small saucepan and add 200g peanut milk. Bring to a boil, remove from heat, and let steep for 5 minutes. Strain spices and discard. Return peanut milk to saucepan, add sugar, and stir over medium-low heat until sugar is fully dissolved. Remove from heat and let cool.

Infused rum blend

I infused the rum by blending for 1 minute in Vitamix and straining through a coffee filter HOWEVER I imagine a sous vide quick infusion will work.

Add ingredients to tin with ice - shake & strain over fresh ice

Garnish:

cucumber with pickled carrot and daikon

Glassware:

Double old fashioned

Cocktail Inspiration:

My cocktail is inspired by the Vietnamese population in New Orleans and the Thai population in Los Angeles. These introduced cultures have influenced the local cuisine(s) and introduced Southeast Asian culture to millions of Americans since their emigration in the 1950s, '60s, and 70's. The peanuts used in my peanut orgeat are from a local Louisiana producer, and are sold at Hong Kong Market, the local Asian grocer.

The turmeric and peanut add earthiness to the classic Mai Tai, while the coriander and cumin appear in a subtle bottom note. I like cocktails with edible garnishes, so I chose cucumber with pickled carrot and daikon, sweet and crunchy to counterpoint the cocktail's earthiness.

The French Cuban

Recipe by Dayton Thomas Owens

Ingredients:

• 1.5 oz Saint James Royal Ambre Rhum
• 1/2 oz Marie Brizzard Apry
• 1/2 oz Crown Cinnamon Infused Maple Syrup
• 1/4 oz Fresh squeezed Lime Juice
• 2.0 oz Champagne of choice
• One dash of Angostura Chocolate Bitters
• 6-8 Mint Leaves

Preparation:

In a Shaker, take the 6-8 mint leaves, add the Cinnamon Infused Maple Syrup, and muddle. Then add Saint James Ambre Rhum & Marie Brizzard Apry and fresh lime juice. Add ice and shake for 10-15 seconds till icy cold. Pour into a chilled Coupe glass and top with Champagne. Garnish with a floating mint leaf.

Garnish:

Mint Leaf

Glassware:

Chilled Coupe Glass

Cocktail Inspiration:

There is still confusion in the history of who invented the Classic Mojito. Historians say Sir Francis Drake started it, but he did not have club soda. In 1932 a book by Sloppy Joe's Bar in Havana was the first to publish the name Mojito. Constante Ribalaigua considered the best bartender in all of Cuba published his book Bar La Florida Cocktails in 1935. It is said he made the drink back in the late 1920s. His were called Mojito Criollo #1 and #2. The second was made with Gin. Then around the year 2000 Aubrey Saunders (one of the best mixologists, male or female) created a version of the Mojito she called The Old Cuban. I was inspired by her version that used dark rum and champagne and went a step further. I created the French Cuban by adding Marie Brizard Apry and using the French island of Martinique rhum by Saint James. I also changed the simple syrup to Cinnamon infused Maple Syrup made by Crown. I hope you like it.

The Streetcar

Recipe by Brendan Kelly

Ingredients:

• 1.5 oz Saint James Rhum Agricole 55°
• .75 oz Marie Brizard Yuzu
• 1 oz lemon juice
• 4 dashes green Tabasco
• .25 oz pepper sugar** rim
• ** To make pepper sugar, combine 1/2 cup of sugar with teaspoon of cayanne pepper

Preparation:

Using a lemon wedge prepare the coupe glass with pepper sugar.

Combine all ingredients in a cocktail shaker, shake and strain into prepared glass.

Garnish:

Pepper sugar rim

Glassware:

Coup

Cocktail Inspiration:

In San Francisco, they call them Cable cars but here in New Orleans, we have Streetcars. They will take you from the French Quarter, all the way to Audubon Park. Youre gonna need a frosty beverage on that ride, so why not have this Streetcar, imbued with the flavors of classic Louisiana cuisine. A few dashes of green Tabasco goes great with the extra kick from the Saint James Rum Agriocle 55, complimenting the grassy green notes. The Marie Brizard Yuzu is another local nod to the influence of asian food in our culture and works great with that pepper spice. Cayanne pepper nearly wafts by on the breeze here, it is used so much in our food. If you get the chance to visit, you should absolutely pair this with some pillowy beignets from Cafe Du Monde.

What The Fizz?

Recipe by AMY WINDLAND

Ingredients:

• 1oz St James White Rum
• .5 oz Marie Brizzard Passion fruit
• .5 oz Marie Brizzard Orange Curacao
• 1 oz Freah Squeezed Lemon Juice
• 1 oz Charleston Tea Syrup
• 3/4 oz Fresh Egg White
• 2 dashes of Orange Bitters
• 2oz Coco Rico Coconut Soda Split

Preparation:

Combine all ingredients, except Coco Rico Coconut Soda in a shaker tin with a few large cubes of ice. Shake vigorously for 20 seconds. Strain drink into one side of the tin, and discard the used ice. Reshake the cocktail without ice for another 40 seconds to cause the drink to form a meringue. When the drink has been become fluffy in your tin, pull out a chilled glass with out ice, and pour half of your cold Coco Rico in the bottom of the glass. At this time you may pour the contents of your shaker tin over the soda. It will fluff up and stiffen if allowed to sit for at least a minute, even better for 2 minutes. Then slowly pour the soda over the cocktail to create a lifting effect of the meringue. Garnish with a straw.

To make the Charleston Tea Syrup:

Combine 1 cup boiling water with one cup granulated sugar in saucepan over high heat, stir to combine. Once sugar is melted in the water, add two heaping tablespoons of Charleston Tea Company Breakfast loose leaf tea into the simple syrup. Pull away from heat and allow that tea to steep in the syrup for 7-8 minutes before straining through fine mesh strainer. Store in fridge for up to 3 days. Recipe can be multiplied for larger volume service.

Garnish:

A straw

Glassware:

Frozen Fizz Glass 9oz

Cocktail Inspiration:

While there are many things that I thought of pairing along side of Saint James Rum and Marie Brizzard Spirits that are unique to my home of South Carolina, one thing stands out as a staple of life here, and that is Sweet Tea. South Carolina is the only state that has its own tea farm and tea processing business all in one location. They proudly give tours where you can learn their history as well as how tea is produced. I wanted feature the Tea of Charleston Tea Company, as I think supporting local businesses and farms are important to our local economy.

My drink, gets its inspiration from the Ramos Gin Fizz, a classic that was created in the 1880's by Henry Charles Ramos. His drink featured Old Tom Gin, citrus, egg white, orange blossom water, cream, a whole lot of shaking, and some club soda. While I have used his drink as a reference point, I do not employ the 12 minutes shake. It is unnecessary when the drink is wet shaken, followed by dry, poured over your soda, and allowed to rest in a chilled glass for a period of time before adding the final portion of the soda. While giving a nod to our classic creators of cocktails is important, creative techniques can be employed to shorten the length of time that a drink needs to be made.

While trying to decide what type of drink I would be making, I tried to think if I had ever seen a rum subbed in for a Ramos fizz before, and that is why I decided to experiment with the Saint James White to see if the rum paired well with that style of cocktail. To my delight it did! It really gives the Rums Earthy Terroir flavors a chance to shine along side the fruity flavors found in the Marie Brizzard Passion Fruit and Orange Curacao. What the Fizz is tropical and refreshing, and I hope you enjoy!

Who Says You Can't Go Home

Recipe by Paula Lukas

Ingredients:

• 1.5 oz Saint James Rhum Paille Agricole
• 1.5 oz Marie Brizard Blackberry -save .5 oz to drizzle on top of cocktail
• 1oz Marie Brizard Chocolat Royal
• .5 oz local honey
• 1 oz pineapple juice
• 6 blackberries - 2 for garnish
• 6 raspberries - 2 for garnish
• .25 oz of rosewater - spritz

Preparation:

Muddle 4 blackberries and 4 raspberries in a shaker

Add liquor, juice and honey

Shake and fine strain into a tulip glass filled with pebble ice

Top with more pebble ice .

Drizzle cocktail with remaining Marie Brizard Blackberry

Garnish with 2 blackberries and 2 raspberries

Spritz with rosewater

Garnish:

blackberries and raspberries

Glassware:

Tulip glass

Cocktail Inspiration:

My cocktail is a twist on the 80s modern classic the Bramble with an ode to my childhood.

I was born in New York but I grew up in New Jersey . We had a backyard full of bramble bushes which are a genus of the rose family. We would pick the delicious blackberries and raspberries and besides eating them right off the vine we would often dip them in chocolate fondue.

We also had the most beautiful rose bushes and the scent was just delightful!

Besides the traditional blackberries in a Bramble I add raspberries and chocolate and instead of simple syrup and lemon I use honey and pineapple juice . Rhum in place of gin adds a rich touch of vanilla and dried fruit.

I'm lucky enough to have access to several farmers markets and the berries are brought in from a farm in New Jersey. I think I see a berry and chocolate fondue in my future!

I name most of my cocktails after songs. WHO SAYS YOU CAN'T GO HOME is a song by one of the best bands from New Jersey, Bon Jovi!

Cheers!