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Five of Miami’s top mixologists will compete tonight for the opportunity to shake their stuff at the annual Tales of the Cocktail in the Marie Brizard USA Cocktail Challenge Semifinals.
The competition, which is free and open to the public, takes place tonight from 6 – 8 p.m. at Blackbird Ordinary. Competitors will each make a signature cocktail, using a Marie Brizard liqueur as a key ingredient. The cocktails will be judged on technique, appearance, aroma, and taste by a panel of industry leaders including Ezra Pattek (Miami USBG), master mixologist John Lehmeyer, and myself, Laine Doss (Short Order).
The winner will go on to compete in the cocktail challenge finals at tales of the Cocktail 2012 in New Orleans. Tales of the Cocktail is an annual five-day cocktail festival that attracts the world’s best mixologists and spirits enthusiasts for a non-stop schedule of seminars, tastings, and competitions.
Tonight’s competitors include Robert Montero (Sra. Martinez), Fraser
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Hamilton (Blackbird Ordinary), Mary Connoly (Meat Market & Bar Lab),
Phillip Khanderhrish (The Setai), and Nick Nisico (Soho Beach House). Each
mixologist has shared their signature cocktail recipes with Short Order – in case you
want to make some award winning drinks at home:
Mary Connolly (Meat Market & Bar Lab)
1 oz bourbon
3/4 oz Marie Brizard blackberry liqueur
1/4 oz Campari
3/4 lemon
Fresh muddled blackberries
Shake with rosemary and serve over ice.
Philip Khandehrish
(The Setai) 1 1/2 oz Tomintoul . Add raspberries, syrup and shavings from Cacao Bean into Boston glass. rest of ingredients and shake hard. (Soho Beach House) 1 oz Marie Brizard white coco Stir and Strain into a chilled coupe that has been rinsed with 1/4 oz Marie Brizard anisette. (Sra. Martinez) 1 1/2 oz tequila Ocho Blanco Shake with ice and strain into ice-filled rocks glass. Fraser Hamilton (Blackbird Ordinary) 3/4 oz Marie Brizard creme de cassis Muddle kumquats, add all but the cassis. Follow Short Order on Facebook and Twitter @Short_Order.
Tom & Marie
10 year Speyside Scotch
3/4 oz Marie Brizard chocolat royal
1/2 oz simple syrup
6 raspberries
Guatemalan cacao bean
Egg white
Muddle till raspberries are mashed with shavings.
Add
Double strain into egg coupe glass.
Garnish with skewered chocolate (mixture of melted milk chocolate, cream and shaved Guatemalan Cacao Bean) covered raspberries.
Nick Nisico
The Velvet Marie
1 oz Anejo tequila
1/2 oz Lillet Blond
Garnish with an orange twist and a small piece of dark chocolate.
Robert Montero
Sunny Crusta
1/2 oz Marie Brizard orange Curacao
3/4 oz Marie Brizard cherry brandy
3/4 oz grapefruit juice
1/2 oz lime juice
1/4 oz agave syrup
Garnish with fresh, large basil leaf.
Thanks for Kuming
3/4 oz lemon juice
1/2 oz rosemary infused syrup
2 oz London dry gin
4 kumquats
Shake and strain into a ‘sling’ glass.
Top with crushed ice and lace cassis .
Garnish with a split kumquat and a sprig of rosemary.
