Official Cocktail Competition Winners and Recipes

2018: Let's Get Fizzy! (French 75)

Spiced Nashi
Created by Willy Estrada, KOMODO (Miami, FL)

1 oz. Fords Gin
.75 oz. Matcha Tea Syrup
.75 oz. Lime Juice
.75 oz. St. George Spiced Pear Liqueur
3 kaffir lime leaves (2 for muddling & 1 for garnish)
G.H. Mumm Champagne Brut (top cocktail)

In a shaker, muddle 2 kaffir lime leaves. Then add Fords Gin, Matcha Tea Syrup (4 bar spoons matcha tea, 7 oz. boiling water, 5 oz. sugar), lime juice and St. George Spiced Pear Liqueur. Add Ice and shake well. Strain mixed cocktail in champagne flute and top with G.H. Mumm Champagne Brut.

Garnish: On top of cocktail place 1 kaffir lime leaf (slap before placing for aromatics and oils)

2017: Year of the Martini

Embrasse de la terre
Created by Zachary Faden, Mirabelle (Washington, D.C.)

2 oz. Rutte Old Simon Genever
1 oz. Dolin Dry Vermouth de Chambéry
1/4 oz. Yellow Chartreuse
3 dashes Bitter Truth Celery Bitters

Combine the ingredients in a mixing glass with ice. Stir to chill. Strain into a chilled coupe. Enjoy.

Garnish: No garnish. The drink blooms while stirred and is pleasantly aromatic.

View the Top 7 Runner Ups

2016: Year of the Mule

El Burro Catalan
Created by Angel Teta, Ataula (Portland, OR)

1.75 oz. Absolut Elyx
.75 oz. Cigarrera Manzanilla Sherry
.25 oz. Starvation Alley Fresh Pressed Cranberry
.25 oz. Natural Cane Syrup (1:1)
.25 oz. Lemon Juice
2 dashes Angostura Bitters
1.75 oz. Fever Tree Ginger Beer

Shake all ingredients together except Fever Tree, double strain into copper mug, add ginger beer, and top with pebble ice. Add two shorty straws and garnish with expressed and manicured lemon peel wrapped around 4 skewered dried cranberries, and two short skinny stir straws.

Garnish: Expressed and manicured lemon peel wrapped around 4 skewered dried cranberries, and two short skinny stir straws

2015: Year of the Daiquiri

Desert Lily Daiquiri
Created by Spencer Warren, Butcher and the Rye (Pittsburgh, PA)

2 oz. Caña Brava Rum
1 oz. Aloe Vera drink
.75 oz. Lime Juice
.75 oz. Simple Syrup
.5 oz. Perfect Purée Prickly Pear
.5 oz. Lemon Juice
2-3 drops Fee Brothers Lavender Flower Water

Add all ingredients into a blender with ice and blend until a frozen slushy. Pour into a large solo cup or other vessel top with an Amarena Fabbri Cherry. If using a large machine add water instead of ice for freezing.

Garnish: Amarena Fabbri Cherry

2014: Year of the Hurricane

Hurricane Caesar
Created by Joseph Cammarata

1.5 oz. Bacardi 8 Rum
1 oz. Rhum Clement V.S.O.P.
1 oz. Passion Fruit- Honey Syrup (2 parts Dafruta Passion Fruit Concentrate: 1 part Clover Honey; 1 part water)
.75 oz. Fresh Lime Juice
.5 oz. Orgeat Syrup (Recipe from Beachbum Berry Remixed)
.5 oz. Campari

Combine all ingredients except Campari in Boston Shaker and shake with ice. Strain into Hurricane glass and top with crushed ice. Top with 0.50 oz. of Campari and serve with straws.

Garnish: Grated nutmeg and a metal sword skewer stabbing a maraschino cherry through a lime wheel.


Portland Rickey
Created by Jacob Grier

1.5 oz. Martin Miller’s Gin
.75 oz. Fresh lemon juice
.5 oz. Green Chartreuse
4 oz. Saison or biere de garde style beer

Combine the Martin Miller’s Gin, Green Chartreuse, lemon juice, and beer in an ice-filled highball glass. Drop the squeezed half-lemon into the drink. Gently stir.

Garnish: Squeezed half of lemon (lemon shell).


Rum Row
Created by Dominic Venegas

1.25 oz. El Dorado 12 year old Rum
.75 oz. Bank’s 5 Islands Rum
.25 oz. water 1 barspoon (tsp) of Muscovado sugar
1 dash Angostura Orange Bitters
1 drop Bittermens Burlesque Bitters
Naval orange peel, squeezed over and dropped in.

Place 1 barspoon of Muscavado Sugar in an Old Fashioned glass. Drop orange and burlesque bitters in sugar, add .25 oz. water, and add 3-4 cubes of ice. Stir for about 5-7 seconds. Pour in .75 oz. Bank’s 5 Islands rum and 1.25 oz El Dorado 12 year old rum.

Garnish: Orange peel.


Rangoon Gin Fizz
Created by Erin Simpkins

1.5 oz. Old Raj Gin Blue Label
.75 oz. Lime juice
1 oz. Simple syrup
1 oz. Heavy Cream
7 drops Absinthe
5 drops Simple Cardamom Tincture
3 dashes Fee Brother's Jasmine Water
1 Egg White
1 oz. Fever Tree Bitter Lemon Tonic Soda

Ice tall Collins glass. Combine ingredients excepting tonic and absinthe in small cocktail tin. Remove ice from glass, swirl with absinthe and discard excess. Add tonic to glass. Ice shaker. Shake vigorously to chill. Strain into Collins glass without ice through fine strainer. Slide tall thin straw through center of foam and serve.


Death in the South Pacific
Created by Evan Martin

.75 oz. Appleton Estate Extra 12 Year Old Rum
.75 oz. Rhum Clement VSOP Rum
.5 oz. Grand Marnier
a oz. Trader Tiki’s Orgeat syrup
a oz. Fee Brother's Falernum
3 dashes Absinthe
.5 oz. Fresh lime juice
.5 oz. Fresh lemon juice
.5 oz. Fee Brother's Grenadine
.5 oz. Cruzan Blackstrap Rum

Add all ingredients except for the grenadine and Cruzan Blackstrap to a

Zombie shell glass and fill with crushed ice. Swizzle the drink well to mix and frost the glass and then pour in grenadine. Overfill the glass with crushed ice and then pour in Cruzan Blackstrap.

Garnish: Take a bamboo skewer and put a brandied cherry through at the very top followed by 1 pineapple leaf (insert through the middle) and then cut off skin from 1 large orange slice and then cut the strips in half. Insert the ends through the skewer having them hang on opposite sides of each other. Then insert the straw through the loop in the bamboo skewer. It should look like a guy hanging off of the drink (cherry=head, pineapple leaf= arms, citrus peel dangling away from each other are the legs).


Creole Julep
Created by Maksyum Pazuniak

2.25 oz. Cruzan Single Barrel Estate Rum
.5 oz. Clement Creole Shrub
.25 oz. Captain Morgan 100
2 dashes Fee Brother's Peach Bitters
2 dashes Angostura Bitters
8-10 Mint leaves
1 Demerara Sugar Cube

Muddle sugar, Creole Shrub and bitters until sugar is dissolved in a 10 oz. tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass.

Garnish: Mint Sprig


Punch and Judy
Created by Charlotte Voisey

1 oz. Martell VSOP
.25 oz. Old New Orleans Crystal Rum
.5 oz. Hendrick’s Gin
.5 oz. Bols Orange Curacao
2 oz. Pineapple Juice
.5 oz. Freshly squeezed lime juice
.5 oz. Orange juice
.5 oz. Partida agave nectar
2 dashes Angostura Bitters
4 Mint leaves

Assemble ingredients in a mixing glass with as much love and interest that is healthy (that is to say not in a obsessive fashion but certain passionate and perhaps as if you were preparing the drink for someone you respect, admire and love in a plutonic fashion) – no need to muddle the mint, just throw it in- shake properly (hard) and strain over fresh ice in a highball glass.

Garnish: Cut a thinly sliced lime wheel and place on top of the Punch and Judy; add a hearty sprinkle of ground nutmeg directly on the lime wheel fresh from the “nut” with a small grater of using already ground nutmeg from a small shaker.