Welcome to Week 2 of Mixology Madness. The competition has been refined to 8 bartenders who are now ready to take on a new competitor. Please review all the cocktails they have presented and make your vote based on creativity, presentation and taste (if you can).
The voting isn’t a perfect system. I’m sure there are ways to throw the vote. We would encourage everyone to play fair. You are allowed one vote per person per challenge per week. Voting will close Monday at midnight every week. While voters don’t win anything, the grand champion will win a gift basket of booze and swag provided by the following Michigan Spirit Companies: Black Star Farms, Civilized Spirits, Journeyman Distillery, & Valentine Vodka. Please check out their products. More to come on a future post.
Round 6: Phil Attee v. Kaytee Querro
- 1.5 ounces Journeyman Distillery Featherbone Bourbon
- .75 ounces Carpano Antica sweet vermouth
- .75 ounces Yellow Chartreuse
- 1 dash Fee Brothers Black Walnut bitters
Stir. Serve up and garnish with a flamed orange zest. Enjoy.
Beer Can Flip – Kaytee Querro – The Oakland Art & Novelty Co.
- .75 oz dragons milk beer jam
- .25 oz bliss maple syrup
- Whole egg
- 1 oz cream
- 2 oz New Holland bourbon
Serve in a coupe fresh grated nutmeg on top
Round 7: Giancarlo Aversa v. Chris Vanderginst
The Osborn – Giancarlo Aversa – The Last Word
- Knickerbocker Gin
- Fresh Pineapple
- Fresh Jalapeno
- Fresh Lime Juice
- Topped with Ginger Beer.
- Cucumber wheel (garnish)
Preparation is to muddle three one inch cubes of pineapple with one jalapeno ring, add gin and lime juice and a little simple syrup. Double strain the cocktail over ice and add ginger beer to top. Garnish and serve. The Osborn. It is named after a friend of mine and local Michigan musician, (cause he loved it so much at the time of its inception when it had no name).
Rites of Spring – Chris Vanderginst – Café Muse
- 1 oz chamomile infused Journeyman Bilberry blackhearts gin
- .75 oz green chartreuse
- .75 oz St. Germain
- .75 0z Lime juice
- Barspoon of Mallory’s Busy Beehive Michigan Honey (Silverwood, MI)
- 6 mint leaves.
- Top w/ ginger beer
Add the mint and green chartreuse into a tin and muddle. Then add the other spirits, honey, and ice and shake. Pour into a Collins glass. Top with 2 oz of ginger beer. Garnish with a sprig of mint.
Round 8: Travis Fourmont v. Les Molnar
Apricot Fizz – Travis Fourmont – Roast
- 1.25 oz Apricot infused Knickerbocker Gin
- 1 oz Fresh lemon juice
- 0.75 oz Allspice infused demerara syrup
- 1 oz Cream
- 1 egg white
- Topped with soda
- Glassware: Collins
- Garnish: Fresh nutmeg
Pour all ingredients into a dry tin except soda and garnish. Dry shake the cocktail vigorously for several minutes. Then, double strain into a chilled Collins glass. Top cocktail with soda and gently stir.
Valentine’s Summer Soda – Les Molnar – Green Dot Stables
- 1.5 oz Valentine Vodka
- 2 oz of house infused cucumber/basil simple syrup
- .5 oz fresh lemon juice
- Top with soda
- Garnish with lemon and cucumber
Round 9: Francesco Samoyoa v. Jon Foley
Herbal Cooler – Francesco Samoyoa – Atlas Global Bistro
- 2oz Valentine Vodka
- Lime Juice
- Basil Simple Syrup
- Fennel Salt
- Basil Leaves
Rim the glass with fennel salt. Muddle two basil leaves in a rocks glass. Add ice and 2 oz of Valentine Vodka. Top of with equal parts lime juice and basil simple syrup.
Fennel salt: Add equal parts fennel and sea salt to a blender and pulse a couple of times to give it a course grind
Basil Syrup: Combine 1 cup of sugar, 1 cup of water, 1 cup of basil in a pan over medium heat. Bring up to a boil for 1 min, then remove from heat and let stand for 30 min. Then strain and refrigerate.
William’s Embellishment – Jon Foley – The Laundry
- 2 oz Liberator Gin
- 3/4 oz Cocchi Barolo Chinato
- 3/4 oz Averna Amaro
The drink is called William’s Embellishment (after William Hogarth’s Gin Lane illustration). The primary spirit is Valentine’s new Liberator Gin.