What an inspiring four weeks it’s been!
Every week hundreds and hundreds of amazing cocktail submissions flooded in. The decisions were tough, but here are the winning four bartenders and their cocktails that will move on to the finals!
The finals will be held on Friday, May 15 at 5:30 pm EST. Industry veteran Jonathan Pogash and Chilled publisher Jeff Greif will concoct the finalists’ recipes and judge the four cocktails, awarding additional cash prizes including 1st prize $4000, 2nd prize $3000, 3rd prize $2000, and 4th prize $1000.
More details to follow.
Here are the final four:
Mornings in Pai’a
Adrian Gonzalez – Better Days, Miami
- 1 1/2 oz. Van Gogh Mango Vodka
- 1/2 oz. passion fruit liqueur
- 3/4 oz. lemon juice
- 1/4 oz. simple syrup
- 1/8 slice of avocado
Preparation: Lightly muddle the avocado in a cocktail tin, and then add the rest of your ingredients. Top with ice, and shake vigorously for 20 seconds to break down the avocado, and create a creamy texture. Fine strain into a stemmed cocktail glass, and garnish with a lemon wheel, and a flower.
Naomi Levy – Variety Bar, Cambridge
- 1 1/2 oz. Novo Fogo Silver Caçhaca
- 1/2 oz. Campari
- 3/4 oz. beet syrup*
- 3/4 oz. lime juice
- 1 sprig parsley
Preparation: Combine all ingredients and shake. Strain into a coupe and garnish with a parsley leaf.
Combine in a blender: 1/2 cup roasted beets (I buy them pre-roasted from love beets or you can roast your own) 1/2 cup granulated sugar 3 oz. water. Blend ingredients until smooth. Strain through mesh strainer (optional, but recommended).
Katie Renshaw – Billy Sunday, Chicago
- 1 1/2 oz. Paul John Edited Whisky
- 1/2 oz. coconut syrup (recipe below)*
- 1/2 oz. lemon juice
- 90 g diced mango (around 1/2 cup diced mango if you don’t have a scale)
- 25 g greek yogurt (around 1 tablespoon if you don’t have a scale)
Preparation: Add all ingredients, plus a half oz water and 5-6 refrigerator ice cubes (a small handful) to blender or blender cup. Blend on high until texture is smooth. Pour into a small rocks glass. Garnish with freshly grated nutmeg, sliced mango, and a mint sprig spritzed with Paul John Bold Whisky.
- 1 cup granulated sugar
- 1 cup water
- 0.5 cup unsweetened shredded coconut / coconut flakes
- pinch of salt
Combine all ingredients in a pot on the stove. Bring to a simmer, stir, and simmer for 5 minutes. Let cool, then fine strain to remove coconut flakes.
Shades of Tjader
Manami York – Con Alma, Pittsburgh
- 2 oz. JP Wiser’s Rye Whiskey
- 1 bar spoon Soho Lychee
- 3/4 oz. mango ginger tea syrup
- 1/2 oz. lemon juice
- 1 bar spoon matcha powder
- 1 oz. aquafaba
- Pinch of gunpowder green tea leaves (for garnish)
Preparation: Add all ingredients into shaker tin. Dry shake until frothy, then add ice and chill shake mixture. Strain ingredients into coupe glass. Sprinkle the gunpowder green tea leaves.