Drambuie and Chilled brought The Modern Classics National Cocktail Competition to two East Coast bars: Miami’s Beaker & Gray on September 22nd, and Chicago’s The Heavy Feather on October 4th, 2016.

The Modern Classics competition will visit New York City on October 17th, Austin on November 14th and Los Angeles on November 17th.

Celebrating the Modern Classics With Drambuie in Miami, FL

Celebrating the Modern Classics With Drambuie in Miami, FL

Photo Courtesy of FYM Productions

The Modern Classics program recognizes talented bartenders while celebrating Drambuie’s refreshed visual identity and revamped bottle design. The program places a spotlight on the romance of Drambuie’s history, and showcases its versatility and longevity in cocktail culture.

kate-massey-vance-henderson

Kate Massey and Vance Henderson

Photo Courtesy of FYM Productions

Miami and Chicago bartenders showcased their skills and talents by mixing up two cocktails each: A recreation of their signature cocktail and a non-whisk(e)y cocktail, both using Drambuie.

Bartenders from each state competed for the chance of winning a trip to the Isle of Skye to retrace the history of Drambuie. The cocktails were judged by a panel of experts including a Chilled representative and Drambuie National Ambassador Vance Henderson. The competing bartenders from Miami included Sam Wiener of The Bend Liquor Lounge, Nikos Mantzardis of Beaker & Gray, Josue Gonzalez of Sweet Liberty, Tyler Ridgeway of Repour, Gabriel Benavides of Beaker & Gray, and Randy Perez of The Broken Shaker. Representing Chicago was Kevin Beary of Three Dots and a Dash, Lauren Richie of The Kimpton Gray Hotel, Carlos Cuarta of Accent Cocktails, Elizabeth Mickiewicz previously from Drumbar, and Shaunna McCarthy of Drumbar.

vance-henderson-participants

Vance Henderson and Participants

Photo Courtesy of FYM Productions

The Chicago competition closed with well-respected saxophonist Frank Catalano performing a few tunes. Frank has worked with artists such as Tony Bennett, Clark Terry, and Jimmy Chamberlin of The Smashing Pumpkins, along with releasing his own albums.

If you’d like to attend a future Drambuie Modern Classics event with Drambuie and Chilled magazine, RSVP at RSVPDrambuie@chilledmagazine.com.

Upcoming cities include:

  • New York, NY – October 17th, 2016
  • Austin, TX – November 14th, 2016
  • Los Angeles, CA – November 17th, 2016

Winning Cocktails – Miami

In Miami, Sam Wiener of The Bend Liquor Lounge won first place with his signature cocktail, Dram Brose, and non-whiskey cocktail, Zombuie.

Sam Wiener

Winner Sam Wiener

Photo Courtesy of FYM Productions
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Winner Sam Wiener with Award

Photo Courtesy of FYM Productions
Dram Brose

Dram Brose

Photo Courtesy of FYM Productions

Dram Brose (Signature Cocktail)

Ingredients:

  • 1 part Drambuie
  • 3/4 part Grant’s Ale Cask Finish Whisky
  • 3/4 part Oat Orgeat
  • 3/4 part Egg White
  • 2 dashes Fee Brothers Whiskey Barrel Aged Bitters

Preparation: Combine ingredients, shake, and serve in a coupe.


zombuie

Zombuie

Photo Courtesy of FYM Productions

Zombuie (Non-Whiskey Cocktail)

Ingredients:

  • 1 part Drambuie
  • 1 part Flor de Cana 7 Year Grand Reserve
  • 1/2 part Sailor Jerry Spiced Rum
  • 1 part ZMIX
  • 1 dash Angostura Bitters
  • Absinthe-Soaked Cherry (for Garnish)

Preparation: Combine all ingredients in a spindle mixer, serve over crushed ice. Garnish with an absinthe-soaked cherry.


Winning Cocktails – Chicago

Kevin Beary of Three Dots and a Dash won first place in the Chicago competition with his signature cocktail, Bonnie’s Painkiller, and non-whiskey cocktail, Killa Beez.

Winner Kevin Beary

Winner Kevin Beary

Photo Courtesy of FYM Productions
Judges and Winner Kevin Beary

Judges and Winner Kevin Beary

Photo Courtesy of FYM Productions

Bonnie’s Painkiller (Signature Cocktail)

Ingredients:

  • 1/2 part Drambuie
  • 1 part Jamaican Black Rum
  • 1 part Glenfiddich 12 Year Old Whisky
  • 1 part Tangerine Juice
  • 2 parts Pineapple Juice
  • 1 part Coconut Cream
  • Mint Sprig (for Garnish)
  • Grated Nutmeg (for Garnish)

Preparation: Combine all ingredients, add crushed ice, and serve in tiki mug. Garnish with mint and grated nutmeg.


Killa Beez

Killa Beez

Photo Courtesy of FYM Productions

Killa Beez (Non-Whiskey Cocktail)

Ingredients:

  • 1/2 part Drambuie
  • 1 parts Gin
  • 1 part Lemon Juice
  • 1/4 part Honey Syrup (3:1)
  • Liquid Nitrogen Muddled Mint (for Garnish)
  • Lemon Wheel (for Garnish)
  • Honey Crystals (for Garnish)

Preparation: Shake over KD and fine strain into coupe. Garnish with mint, heather, lemon wheel, and honey crystals.