Elsewhere in the Liquiverse...

• Have out-of-town guests arriving in NYC for the holidays? Be sure to steer them to these swanky new New York hotel bars.
• LeNell Smothers, who writes for Slashfood as "LeNellItAll," shares her easy "Spa Mix" recipe to make any drink as cool as a cucumber.
• Harlem speakeasy 67 Orange Street is hosting a Partida cocktail tasting from 7:30 to 9pm on Tuesday, Nov. 17. 2082 Frederick Douglas Blvd., 212-662-2030
• Pernod Absinthe is holding an art contest, "Creator Of," asking for submissions of paintings, illustrations, photography, video, and digital/animation featuring the date "1805," the year Pernod was born. The first-place winner will receive $1,805; second and third prizes are $500 and $250, respectively. Deadline is Jan. 31.

Elsewhere in the Liquiverse...

• Lush Life Productions, in partnership with APPSolute Media, Don Q Rum, and Tito's Handmade Vodka, recently launched a free iPhone app, "Happy Houred." Just a few swipes of the fingers and you'll know which bars are having cheap drinking hours near you, in whichever U.S. city you may be. You can even add your own reviews of the bars and drinks.
• Have you seen that article on VillageVoice.com about where New York mixologists drink during their off hours? (Yes, I wrote it. I know, shameless.)
• Or how about that round-up of last-minute Halloween and Day of the Dead events in NYC? (Again, I am shameless.)
• Nation's Restaurant News looks at the popularity of the atomizer as a mixology tool.
• Bols is putting on an awesome-sounding contest, "Bols Around the World Shaking Twenties Competition." Working bartenders are invited to submit cocktail recipes inspired by the Roaring 20s. David Wondrich will choose one North American finalist to go to Amsterdam and compete with five other talented bartenders representing Europe, Asia, Africa, Australia and South America. The grand prize winner will win the opportunity to design and create his or her own signature Bols liqueur in Amsterdam with a Bols product developer. Deadline is Nov. 30.

Dizzy Recap: Bärenjäger Throwdown

Perhaps you have already heard that congratulations are in order to Kevin Diedrich of Clover Club for taking the grand prize at the first-ever Bärenjäger Honey Liqueur New York bärtending competition held earlier this week. His winning drink, "The Bottom Line," featured Bärenjäger with Highland Park 18, Manzilla Sherry, Cio Ciaro, orange bitters, and Angostura bitters. NoHo special-events-only speakeasy Woodson & Ford (643 Broadway) was host to the throwdown, where the vintage parlor decor was upstaged by a life-sized taxidermied black bear. The prop was in reference to the honey liqueur's heritage as a 15th century aid for hunters to lure bears from their dwellings. Made in Germany, the 70 proof vodka-based honey liqueur is made with honey sourced from the Mexican province of Yucatan.

Six New York bartenders competed in two rounds--first up was Neil Grosscup of Country Club, Meaghan Dorman of Raines Law Room, and Kevin. Neil offered "The Limburg," with Bärenjäger, Bols Genever, pressed apple juice, mint, and lemon juice, while Meaghan mixed the honey liqueur with Pimm's No. 1, Rittenhouse Rye, Angostura bitters, and lemon juice for the "Five in the Hive." The second round included Jonathan Pogash of Hospitality Holdings, Bradley Farran of Clover Club, and the people's choice winner, Gerry Corcoran of PDT. Jonathan made "The Bee Sting" with Bärenjäger, Laphroaig, Fernet-Branca, egg white, tangerine juice, and Peychaud's bitters; Bradley mixed the honey liqueur with tequila reposado, lemon juice, Cynar, and crème de cacao for "El Oso Agridulce;" and Gerry whipped up the “Bäre Fizz" with Bärenjäger, Famous Grouse scotch, fig preserves, lemon juice, and egg white, topped with Toasted Lager beer.

The judges for the event certainly knew what they were doing:  mixologist and spirits aficionado Allen Katz of Southern Wine & Spirits; mixology icon Gary Regan of ArdentSpirits.com; cocktail maven Julie Reiner of Clover Club and Flatiron Lounge; one of the foremost spirits trade writers, Jack Robertiello; and Aisha Sharpe of Contemporary Cocktails, Inc. Judges based scores on taste, appearance, creativity, and overall delivery.

Kevin, whose drink the judges said was "an instant classic," won an all-expense trip paid for two to Oktoberfest 2009 in Munich, Germany. Kevin’s previous bartending experience includes Bourbon and Branch, Michael Mina’s Clock Bar, CASK, Beverage Academy, The Ritz Carleton and Bourbon Steak. Gerry received tickets to the Yankees.   " The Bottom Line" by Kevin Diedrich: ¾ parts Bärenjäger Honey Liqueur 1 ½ parts Highland Park 18 1 part Manzanilla Sherry ¼ parts Cio Ciaro 1 dash orange bitters 1 dash Angostura bitters   Add all ingredients to mixing glass, ice and stir strain into chilled cocktail glass.    “Bäre Fizz" by Gerry Corcoran: .5 parts Bärenjäger Honey Liqueur 2 parts Famous Grouse Scotch 1 part fresh lemon juice 2-3 parts Toasted Lager beer 1 egg white 1 barspoon fig preserves 1 slice of fig for garnish

Dry shake all the ingredients except the lager, add ice, and shake again. Double strain into a chilled highball glass, top with the toasted lager beer and garnish with a slice of fig.

Elsewhere in the Liquiverse...

• Following the success of this summer's Jazz Age Lawn Party, Michael Arenella and his Dreamland Orchestra are throwing one last 1920's-themed bash for the year on Governor's Island, featuring St-Germain cocktails. Sunday, Sept. 27, 11 a.m.-6 p.m. $5.
• Red Hook's Fort Defiance is temporarily closed due to some technical difficulties. Keep an eye on the website for the reopening, which will involve a new food menu.
• Domain de Canton is accepting recipes using its ginger liqueur for its 2010 Bartender of the Year competition, which holds its final round in St. Martin and awards $10,000. The 2009 winner was John Lermayer of The Florida Room in Miami. Deadline is Sept. 30.
• New iPhone Apps for Drinkers: F. Paul Pacult’s iWhiskey puts 600-plus whiskey reviews in your pocket for only $10.99, and Nirvino's Wine Ratings Guide offers 1 million wine reviews for $1.99.

Ben Scorah, GQ's New York Bartender of the Year, Places in Vegas Finals

We're a bit spoiled here in NYC--we have many of the best bartenders in the country serving many of the best cocktails in the country. So although New York really has nothing to prove, it's always nice to see one of our own go head to head with the top slingers in the land.

Earlier this week, Ben Scorah, mixologist and managing partner of Bar & Books, was sent to The Palms at Las Vegas to compete in the "Most Inspired Bartender" competition sponsored by Bombay Sapphire Gin and GQ. Ben took the New York title at STK two weeks prior, where his "Vienna Cocktail" beat more than a dozen competitors. He will appear in GQ's November issue, along with 40 others from across the U.S. who were selected to go to Vegas. There, Ben made it to the top 10 final found, meaning that he will also appear in GQ's December issue. However, the top prize went to Christian Sanders of The Living Room at the W Hotel in Miami. Christian's "Green Sour Hour," containing celery juice, dill paste, and Himalayan black salt won over the judges:  Bacardi’s Giles Woodyer; Bombay Sapphire's Global Mixologist, Merlin Griffiths; Style Correspondent Brett Fahlgren, for GQ magazine; and world-renowned mixologist, Tony Abou-Ganim.

Nonetheless, I tried Ben's "Vienna Cocktail" at Beekman last week, and I found it a "most inspiring" take on the Negroni, so cheers to him for taking it all the way to Vegas. Here's the recipe:

1 1/2 oz. Bombay Sapphire Gin 1/2 oz. blood orange juice 3/4 oz. Aperol 1/2 oz. sweet vermouth (Carpano Antica) 1/2 oz. simple syrup

Shake and serve up in a chilled cocktail glass with a flamed blood orange zest and a spritz of Zirbenz Stone Pine liqueur.

Benedictine Battle: Alchemists of Our Age

 

Alchemists, bartenders, mixologists, whatever you are calling yourselves these days--you have exactly one week to submit your best recipes for the "Alchemists of Our Age" competition sponsored by Benedictine and Esquire. In celebration of the spirit's 500th anniversary, cocktail slingers are being asked to step up and create a signature Benedictine drink that will honor the past and future of this liqueur created to revive Benedictine monks in 1510.

Cognac-based and created from 27 herbs and spices from around the globe (including angelica, hyssop, lemon balm, myrrh, saffron, aloe, arnica, and cinnamon), Benedictine's full recipe is a closely-guarded secret. Competitors are asked to submit recipes that use local ingredients yet are cost-effective, balanced yet intriguing, and the drink should tell a story, too.

The mixologist who creates the most exciting and unique cocktail will be chosen by renowned author and mixologist Dave Wondrich. Regional favorites will be featured in an Esquire recipe booklet with the overall winner appearing in a stand-alone Esquire profile in March 2010.

Submit your cocktail to alchemists@nikecomm.com by September 8th, and good luck!

Stirreth, Shaketh, Bring it!

Hear ye, hear ye! All mixologists of experience long and short are being asked to submit recipes for their most palate-tingling concoctions for several competitions happening this month, some with deadlines fast approaching. The question is, do you have the skills to pay the bills?

• We Shoot Cocktails' Cocktail & Tweet contest: mixologists, brand ambassadors, and spirit consultants are invited to follow cocktail photographers We Shoot Cocktails on Twitter, tweet about the contest, and submit a recipe. The winning cocktail will be chosen at random to be professionally photographed. Deadline: Aug. 17.
• Bärenjäger Honey Liqueur is holding its first-ever cocktail throwdown at an undisclosed location in NoHo on Sept. 15. To get there, you must be one of five New York bartender/mixologists whose recipe containing Bärenjäger is invited to compete in the final round. Bärenjäger, a sweet honey liqueur from the 15th century, is made in Germany with honey sourced from the Mexican province of Yucatan. The judges who will decide the final five are author/guru Gary Regan, Allen Katz of Southern Wine & Spirits, Julie Reiner of Clover Club, and spirits writer Jack Robertiello. The grand prize winner will receive an all-expense paid trip for two to Oktoberfest 2009 in Munich, Germany. Recipes can be submitted through Bärenjäger's website. Deadline: Aug. 25.
• The Ultimate Cocktail for a Cure competition is inviting both amateur drink-makers and professionals in the bar industry to submit recipes containing SENCE rose nectar and at least one other sponsored ingredient. No more than seven ingredients may be used, including spirits. Judges include U.S. Bartender's Guild National Ambassador Tony Abou-Ganim, Tobin Ellis of BarMagic Las Vegas, and Steve Olson of Aka Wine Geek and B.A.R. Entries can be submitted through the competition website. The finals are going to be held in Las Vegas on Oct. 26 at Springs Preserve. Deadline: Aug. 31.

Dizzy Recap: Rosangel Throwdown

Earlier this week I attended a cocktail competition put on by Gran Centenario for their latest product, Rosangel, a hibiscus-infused reposado tequila. Held at Kingswood downstairs in the West Village, the throwdown attracted a packed crowd while eight or nine bartenders battled for cash prizes. In between contestants, Kingswood's house bartenders handed out Rosangel concoctions such as lavender margaritas. Subtly sweet and floral, the Rosangel posed a complex challenge to the competing bartenders, who were allowed to bring their own special ingredients. Each had four minutes to prepare at least two drinks, one to give to the thirsty audience and one to present to the half-dozen judges. It was a more-than-pleasant surprise when Ben Clemons of 33 Libations was awarded first place for his salsa-inspired cocktail featuring Rosangel, muddled watermelon, elderflower and hibiscus tea-infused agave syrup, cilantro, lime juice, and serrano chiles. He inverted a lime wedge to float in the cocktail with an additional shot of Rosangel, a move that seemed to impress the crowd. Second place went to Allan Katz, beverage director of Fatty Crab, who mixed Rosangel with Meyer lemon juice, pomegranate brandy, apricot syrup, a Thai chile-absinthe tincture, and a chile sugar-salt rim. Paolo Votano of On The Rocks NYC came in third with Rosangel and muddled red grapes, ginger and cardamom-infused agavey syrup, cinnamon liqueur, elderflower liqueur, and topped with Veuve Cliquot. The judges had such a hard time deciding that they also awarded a fourth-place prize to Zach Sharaga, owner of Louis 649, who mixed ruby red grapefruit juice, honey syrup, egg white, and sage with Rosangel, garnishing the drink with Peychaud's bitters and a sage leaf. I really don't envy the judges at these sort of things since there were so many delicious drinks to choose from. Other competitors included Jason Littrell of The Randolph, Liz Green of Bar Candy, Javier Rey of La Zarza, and Hal Wolin of A Muddled Thought. If I didn't catch your name, my apologies, I blame it on the tequila.

File Under: Recipe Smackdown

 

Everyone who's anyone in the world of cocktails will be in New Orleans for Tales of the Cocktail July 8th-12th (um, except me, unless a recession fairy sprinkles some gold under my pillow). But wait! Coming to the rescue of one lucky mixologist (or amateur!) is the Hotel Monteleone, a historic hotel in the French Quarter. To mark the 60th anniversary of the hotel's Carousel Bar, the hotel is holding a cocktail contest, and the deadline is fast approaching. The story is, from the time the bar opened in 1949 until the '60s or '70s, there was a drink on the menu called the Monteleone. Sadly, no one can remember or find the recipe, so herein lies your chance to come up with a concoction worthy to be the namesake. The recipes will be judged by VIPs who will be at the Carousel's anniversary celebration on May 21. There are no requirements on types of liquor or style of drink, just make sure you email the recipe (along with your name, address, and phone number) to athornton@hotelmonteleone.com by May 18. The winning entry will become the new official Monteleone Cocktail, and the winner will receive four free nights at the Hotel Monteleone during Tales of the Cocktail 2009. I'll have to see if I can come up with something exceptional. Best of luck to all!