Living the Bajan Daydream: Justin Brody Triumphs at Mystic Cocktail Classic

In Mystic, Connecticut, Justin Brody of Juniper Bar in Providence, RI, has been named the 2025 champion of the Mystic Cocktail Classic for his rum-based cocktail, Bajan Daydream.

The daiquiri-inspired drink layers The Real McCoy 5 Year Rum, falernum, and a house-made corncob & thyme syrup, offering tropical spice, gentle barrel tannin, and notes of sweet corn and herbs. Judges and a live audience at Mystic’s Jealous Monk praised Brody’s creativity, balance, and technical precision.

Brody’s victory earns him a trip for two to Barbados, including a private educational tour of Foursquare Distillery.

The final round featured top bartenders across liqueur, gin, rum, and whisk(e)y categories, with additional educational awards recognizing excellence in technique and creativity. Recipients included Breannah Carr (Maude & the Monkey), Brody (Riviera Cove Swizzle), and Nikki Stein (Forager’s Martini).

Presented by Veritable Distillery, the Mystic Cocktail Classic drew entries from more than 25 states. The weekend included Spirited Dinners, panel discussions, a book fair at the Mystic Noank Library, and guest bartender activations across town, uniting some of the most respected voices in the spirits world for a celebration of craft, creativity, and coastal hospitality.


Liqueur, Rum

Bajan Daydream

by Justin Brody

Ingredients

• 1 3/4 oz Real McCoy 5 Year
• 1/2 oz John D Taylor’s Velvet Falernum
• 1/2 oz Lemon Juice
• 3/4 oz Corncob & Thyme Syrup*
• 3 dash Tobacco Bitters
• Thyme Sprig Garnish

Preparation

1. Combine all but the garnish in a mixing tin, top with ice, cover and shake well for about 8 seconds.
2. Fine strain, up into a chilled coupe glass.
3. Gently clap the thyme sprig to release the oils and rest it on the rim of the glass.

*Corncob & Thyme Syrup

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Ingredients

• 1000g White Sugar
• 1000g Water
• 4 Corn Cobs
• 5 Sprigs of Thyme
• 5g Salt

Preparation

1. If not already done, slice the kernels off the corn and reserve the kernels for another task, leaving just the cobs.
2. Combine the cobs, thyme, salt and water in a small stock pot and simmer on low heat for 30 minutes, covered with a pot lid.
3. Add the sugar and let simmer for another five minutes or until the sugar dissolves, again covered with the lid.
4. Fine strain, discarding the cobs and thyme and reserving the syrup.
5. Bottle and cool, keeps in refrigeration for two weeks.