Here are the winners for week 1 of Chilled Media and 375 Park Avenue Spirits Toast to the Service Industry Program!
We thank so many of you for participating and hope you will enter again next week.
Here are the ten (10) bartenders who will be receiving $500 each via Venmo and a chance at competing for more cash during the Virtual Live Stream hosted and judged by industry veteran Jonathan Pogash in May.
Into The Wind
Megan Marshall – Ama Raw Bar, Penny Jo’s
- 1 1/2 oz. Scapegrace Dry Gin
- 1/2 oz. Creme de Violette
- 1/2 oz. clover honey
- 3/4 oz. lemon juice
- 3 blackberries
Preparation: Muddle the blackberries in a shaker. Add all other ingredients and shake vigorously; double strain into a chilled coupe. Garnish with activated sage leaf.
“Being in quarantine this past month has made me nostalgic and homesick. Just like everyone, I am missing family and friends. My father inspires this cocktail. He is an artist and is currently traveling across the country to paint the people and landscapes he encounters. One of my favorite pieces is called “Into the Winds.” It has mesmerizing purple mountains in the distance and a serene green valley in the foreground. This cocktail is to honor him, the beauty he creates, and the wisdom he has imparted upon me.”
– Megan Marshall
Viggo The Great
Jesse Cyr – Foreign National
- 2 oz. Van Gogh vodka
- 1/2 oz. Dolin Blanc vermouth
- 1/2 oz. Manzanilla sherry (I used Hidalgo La Gitana)
- 1/2 teaspoon simple syrup*
- 4 cucumber wheels, 1 reserved (for garnish)
Preparation: Add all ingredients to a mixing glass, including the three cucumber wheels, and stir with ice; fine strain into a Nick & Nora. Garnish with a cucumber wheel. *Simple syrup: 16 oz. white cane sugar, 8 oz. hot water Gently heat the hot water until just before simmering. Remove from heat and add sugar to water. Stir until fully combined. Bottle and refrigerate. Yields 16 oz.
“I haven’t really experienced a whole lot with vodka cocktails until recently. My preference usually goes towards aged spirits. But after working at a hotel bar, I got first-hand experience at making a lot of vodka-based cocktails. I started thinking about what I could make for a twist on a Martini. The vodka Martini was one of the most commonly called cocktails at the bar I used to work at, and I was always stumped as to what to create. I love a Dirty Martini from time to time, so I decided on using Manzanilla sherry, which has a nice salinity to it, plus blanc vermouth to give it a little complexity with the botanicals. I enjoyed the drink, but really wanted one more element to it. I happened to have a cucumber in my refrigerator, so I grabbed it and put a few slices in thinking it would pair nicely with the smoothness of Van Gogh vodka. I was very pleased with how it turned out. The cocktail name is because my dog’s name is Viggo, and he LOVES cucumber. Every time I cut some up, he’s right there waiting for his treat.”
– Jesse Cyr
Derek Palmer – Gordon Ramsay Steak Baltimore
- 1 1/2 oz. Novo Fogo Cachaça single barrel 33
- 1 oz. Aperol
- 1 1/2 oz. fresh cantaloupe puree
- 1 egg white
- 2 dashes honey lemon ginger simple syrup*
Preparation: Add all ingredients to tin and reverse dry shake for perfect foam top. *Simple: 2 oz. honey, 2 oz. water, 1 lemon peel, 2 small slices ginger. Garnish with a thinly sliced cantaloupe medallion and mint sprig.
“The cocktail is named after my son, Talan Fury. He was born prematurely and spent the first couple months of his life in the hospital, but he is a tough little guy and a fighter who is perfectly healthy today. This cocktail, while light and refreshing still has a depth and complexity that the cachaça brings to it with a bit of spiciness and earthiness with notes of vanilla and coffee. This is balanced out with fresh cantaloupe and slight sweetness of the Aperol. To bring it all together we have the egg white that gives the cocktail a velvety texture and that wonderful light layer of foam across the top that we float our cantaloupe medallion upon.”
– Derek Palmer
Jennifer White – Macchialina
- 1 1/2 oz. Saint James Rum
- 3/4 oz. John D. Taylors Velvet Falernum
- 1/2 oz. Fernet Branca
- 1 oz. pineapple cordial
- 1 oz. fresh lime juice
Preparation: Add all ingredients to a tin and shake with ice until chilled. Strain onto rocks in a Collins glass and garnish with a mint bouquet. *Pineapple cordial: puree the fruit of an entire pineapple. Add the pureed pineapple to 1 quart of water and 1 quart of cane sugar in a pot over high heat. Bring to a boil and then reduce heat to simmer for 30 minutes. Let cool for a minimum of 60 minutes. Strain the pulp from the cordial.
“At one point, the Italian-New York mafia almost took control of parts of the Caribbean right before the Cuban revolution. During that time, the Havana Conference was one of the biggest mafia conventions to have ever been held where mob leaders came together to discuss business matters in the South. This is a cocktail that blends together both a Caribbean rum and liqueur with an Italian amaro. It is a look at what cocktails may have been like if the mafia did take over—tropical and refreshing with backbone. Saint James Rum is the perfect rum for this because not only do the fruit and vanilla flavors pair perfectly with the rest of the ingredients, but this is a cocktail with a little bit of history.”
– Jennifer White
Sam Treadway – Backbar
- 1 1/4 oz. Becherovka
- 1 oz. apple brandy
- 1 oz. amontillado sherry
- 3/4 oz. Benedictine
- 1 dash chocolate bitters
- Tiny pinch of salt (for garnish)
Preparation: Build in a rocks glass with a large piece of ice. Stir.
Garnish with a tiny pinch of salt on the ice.
“The Comfy Chair is the perfect cocktail for… well… a comfy chair! It’s a nuanced balance that’s complex and yet soothing. Apple and spice give you familiar nostalgic tastes, while sherry, salt, and chocolate add unique savory notes. It’s just a nice slow sipper that can be enjoyed all evening long, whether before or after dinner!”
– Sam Treadway
Here’s a video of me making one the other day:
Coria Lee – Gulp
- 1 1/2 oz. J.P. Wiser’s Rye Whisky
- 1/2 oz. fresh lemon juice
- 3/4 oz. sage Demerara syrup
- 1/4 oz. Disaronno (Amaretto)
- 3 Blackberries
- Sage leaf and blackberry (for garnish)
- 1 egg white
Preparation: Muddle 3 blackberries in shaker tin. Add ingredients. Combine a 1:1 ratio of demerara and water in a small pot, smack and rip up 4 sage leaves into the pot and bring to a boil stirring occasionally until dissolved. Smack and rip up 4 more sage leaves into the pot and allow to cool. Leave the sage leaves in syrup for at least 40 minutes.
“Researching this particular rye, the finish is ‘lingering with warm spice, vanilla tones, dried fruit and nuts.’ I thought about what flavors would go well with J.P. Wiser’s Rye Whisky. Initially, I wanted to create a cocktail with peaches but they were not in season nor were they available in stores. I chose blackberries for their availability and rich color. I wanted to add a subtle nutty component to complement the whisky but did not want to directly mix it into the cocktail because I wanted the body of the drink to be light and refreshing without being too sweet. I burn sage at home all the time to get rid of negative energy, so I wanted to incorporate it into the drink to bring positive vibes during the Covid-19 quarantine.”
– Coria Lee
Jessi Pollak – Spoon and Stable
- 1 1/2 oz. Marie Brizard Chocolat Royal
- 3/4 oz. mezcal artisanal (100% espadín preferred)
- 1/2 oz. heavy cream
- 1 whole egg
- 1 barspoon El Yucateco Green Habanero Sauce (or other green hot sauce)
Preparation: Combine all ingredients in a shaker tin and dry shake to combine. Add 2 large ice cubes and long shake. Fine strain into a chilled coupe and top with fresh grated cinnamon.
“During these confusing times, I find myself drawn toward flavors that conjure a sense of nostalgia and solace. For me, Mexican hot cocoa is the ultimate comfort beverage. In the same vein as Mexican hot cocoa, this chilled Flip-style cocktail is rich, chocolaty, silky, spicy, smoky, and complex. I wanted to create something that would be reminiscent of that familiar flavor profile, but with a boozy boost and subtle sweetness. The use of a whole egg adds richness and texture without sweetness, and the Marie Brizard Chocolat Royal contributes a velvety, dark chocolate finish to this Capirotazo Picante (Spicy Flip).”
– Jessi Pollak
Trinh Quan Huy-Philip – Jet-Setter
- 1 1/2 oz. Paul John KANYA
- 3/4 oz. Marie Brizard Banana
- 1 oz. Madeira
- 1/4 oz. Montenegro
- 1 dash of Fee Brothers Aztec Chocolate Bitters
Preparation: Add all the ingredients into a mixing glass with ice and gently stir. Strain into a pre-chilled Nick&Nora glass.
Garnish with a dehydrated mandarin orange wheel. Served with crispy banana chips if available.
“Inspired by Goa, a state in western India with coastlines stretching along the Arabian Sea and its long history as a Portuguese colony. Nowadays, Goa is specially chosen as the home of the single malt whisky, not just for its unique microclimate but also because the destination holds a special place in Mr Paul’s heart. Goa is also known for its beaches, ranging from popular stretches at Baga and Palolem to those in laid-back fishing villages such as Agonda. Here at Goa, lots of rivers that pass through its, and they are all extremely very good quality to make their single malt whisky unique. The drink was named “Konkani” is also the official language here at Goa because part of the region known as the Konkan.”
– Trinh Quan Huy-Philip
Cristine Carbonell – Vira Restaurante
- 1 1/2 oz. Cutty Sark Blended scotch whiskey
- 1 oz. house-made basil milk*
- 1/2 oz. fresh lemon juice
- 1/2 oz. peach liqueur
Preparation: Combine ingredients in a double rocks glass. *Basil milk is the sweetener in this drink, so you want to use the same principles as making a simple syrup, however, we are substituting water for whole milk (or milk of choice). To be able to make a couple of drinks (around 5) I used a cup of milk and 1/2 a cup of sugar. Bring the milk to a light boil and mix the sugar and about 8 pieces of basil. (Depending on how much you make, I would put a big piece of basil for every ounce of milk.) Let simmer for about 10 minutes. Remove the pot from the heat and let cool down before storing it in an airtight container in the fridge. Allow the milk to cool down completely and chill before use. Garnish with fresh basil leaf and peach slice.
“My inspiration for this cocktail was Italy. During this pandemic, Italy was one of the first countries to be terribly affected, being pushed into unchartered waters and have no choice but to weather the storm. Italian sensibility has always been a leading inspiration for me, a constant reminder not to over complicate things, just make someone smile. This cocktail toasts The Boot in spirit. The subtle creaminess from the basil milk playing alongside the natural sweetness of peaches and their liqueur creates a refreshing, bright flavor.”
– Christine Carbonell
The Bugsy Siegelisco
Joey DeChello – The Rendition Room
- 2 oz. Casa San Matias Tequila
- 1 oz. carrot juice
- 3/4 oz. lime juice
- 1/2 oz. cucumber juice
- 1/2 oz. Yellow Chartreuse
- 1/2 oz. dill simple syrup*
- 2 dashes Habanero Tincture
Preparation: Build in tin, add ice. Shake and strain over ice into tall glass. *Dill simple: 1:1 ratio and steeping a bushel of dill for 30 minutes. Fresh Juices, Habanero Tincture (Scrappy’s Firewater).
Garnish with cucumber peel and shreds of purple carrots.
“I challenged myself to create something unique, not based off a classic. My friends at Bad Hunter in Chicago had a spicy carrot cocktail, and that inspired me. I know I wanted to use Tequila, Carrots, and Habanero. One of my favorite resources is The Food Bible. I saw carrot pairs well with cucumber and dill. With the addition of yellow chartreuse, it creates a beautiful vegetal, fresh, garden-style cocktail like no other.”
– Joey DeChello