1st PLACE!
Michael Jack Pazdon, SolBar
La Caoba Club Cocktail
1 ½ oz Charbay Tequila
½ oz Culinary Traditions Carmelized Pineapple Concentrate
1 Tsp Culinary Traditions Ginger
½ oz 5 spice infused agave nectar syrup
.66 oz lime juice
.33 oz orange juice
½ oz egg white
2 drops toasted cardamom-cacao bitters
*Combine all ingredients in mixing glass. Dry shake, add ice, and shake again. Strain into a chilled martini glass and garnish with a few drops of the bitters and gel, along with a scattering of the orange dust. Garnish: Toasted cardamom-cacao bitters, vanilla coffee gel, orange dust.
2nd PLACE!
Tony DeMaria, Jackson’s Bar & Oven
Thai Juan On
1 1/2 oz Charbay Tequila Blanco
1 lemon
2 to 3 leaves of fresh basil
1/2 oz Culinary Traditions Carmelized Pineapple Concentrate
1/2 oz Rhum Clement Shrubb Creole Liqueur
1/2 oz Habenero and thai chille infused honey
Splash of soda water
Served on the Rocks
3rd PLACE!
Tomas Estes, Bardessono
Tokyo, Mexico
1 1/2 oz Charbay Tequila
1 1/2 oz Beverage Artistry Yuzu Luxe Sour
1/2 oz Green Chartreuse
1/4 oz Jasmine Syrup
2 inch sprig of fresh oregano
Lemon Verbena or lemon balm for garnish
*Line a cocktail glass with wet lemon balm or verbena leaves and then freeze the glass. Muddle oregano with yuzu mix, add ice and all other ingredients, shake vigorously and strain.
Runners Up (in no particular order):
Austin Thompson, Cuvee
Mai Pina
2 oz Charbay Tahitian Vanilla Bean Rum
1 oz Culinary Traditions Carmelized Pineapple Concentrate
1 Tsp Culinary Traditions Ginger
1 1/2 oz coconut water
*Shaken & strained over ice. Topped with a float of caramel simple syrup. Garnish: Caramelized pineapple
Jessica Backhus, Zins Valley Restaurant
Calico Jack
2 oz Charbay Tahitian Vanilla Bean Rum
3/4 oz Culinary Traditions Carmelized Pineapple Concentrate
1/2 oz Culinary Traditions Ginger
1/2 oz Beverage Artistry Yuzu Luxe Sour
Build over ice, top with soda water.
Scott Westerman, Calistoga Ranch
Zàng Fǔ Very Much
2 oz Charbay Green Tea Vodka
1 oz Culinary Traditions Ginger
3 oz coconut juice
Splash lime juice to taste
Splash simple syrup to taste
*Served in a martini glass with ginger/sugared rim, garnished with hibiscus flower
Eddie Ames, Allegria
Yuzu Ma Rang
2 oz Charbay Meyer Lemon Vodka
T Spoon Beverage Artistry Yuzu Luxe Sour
1 oz fresh squeezed lemon juice
1 oz triple sec
splash of soda water
*Served on the rocks, garnished with crushed graham cracker on the rim; Float of fresh ma rang cream on top and lightly toasted with a bakers torch… Splash of Chambord at the bottom of glass.
John Shaver, Calistoga Inn
Sol Bar-ry
1 1/2 oz Doubled & Twisted Light Whiskey
1 oz Culinary Traditions Carmelized Pineapple Concentrate
1 oz Culinary Traditions Mandarin Tangerine Concentrate
1/2 oz simple syrup
4 blackberries
2 strawberries
*Served in a martini glass; garnished with Nutella rim and Nutella dipped strawberry
Dan Kaiser, JoLe
Pina Picante
2 oz Charbay Tequila Blanco
3/4 oz Culinary Traditions Carmelized Pineapple Concentrate
1/2 bar spoon Culinary Traditions Ginger
small bunch Cilantro
2 slices Jalapeño
1 egg white
*First I muddle the jalapeño, cilantro, lime juice, Carmelized Pineapple and Ginger Puree. Then add Tequila and egg white. Shake without ice vigorously. Then add ice and shake vigorously again. Then I strain it into a mason jar filled with ice and garnish with jalapeño and cilantro.
Jason Withrow, Redd
Hot Lips
1 1/2 oz Charbay Tequila
1 oz Culinary Traditions Mandarin Tangerine Concentrate
1 oz Tequila Falernum
1/2 oz lime juice
2 slices jalapeño
*Shake. Add 1 oz of El Corazon Cordial to glass, add ice, pour shaker contents over ice and cordial, top with club soda. Garnished with a spicy El Corazon ice cube.
Falernum: 13 oz Tequila, zest of 5 limes and 6 tangerines, 30 cloves, 10 coriander, 10 cardamom, 10 allspice, 8 oz fresh Ginger root.
Infuse for 24 hrs, strain, add 20 oz agave syrup, 2 caps almond extract, 5 oz lime juice, 2 oz mandarin/ tangerine juice, and stir
El Corazon Cordial: 1 Cup El Corazon Puree, 1 Cup Water, 3/4 Cup Agave nectar, 1/2 Cup Lime/Tangerine juice. Bring to boil, cover, and let simmer for 25 minutes, cool to room temperature
El Corazon ice cube: 1 cup El Corazon Puree, 1 cup water, 2 tbsp candied ginger puree, 1 slice of jalapeno. Freeze. Use as mixing stick in drink
Anthony Parks, Angele
Guilty Pleasure
2 oz Charbay Alambic Cane Rum
1 oz Culinary Traditions Carmelized Pineapple Concentrate
1/2 oz Beverage Artistry Yuzu Luxe Sour
1/4 oz fresh lime juice
barspoon Culinary Traditions Ginger
Chopped mint
Ginger Beer
*Tall Collins Glass
Carlo Cavallo, Meritage Oyster Bar & Grille
Mexican Geisha
2 oz Charbay Tequila
1 oz Beverage Artistry El Corazon
1 oz Beverage Artistry Yuzu Luxe Sour
1 Tsp Culinary Traditions Carmelized Pineapple Concentrate
1/2 fresh lime
*Shaken and served in a Collins glass with Blood Orange/Pineapple garnish
Gerrard Stevens, Meritage Oyster Bar & Grille
Hoochie Mama
1.5 oz Charbay Vodka
1 Tsp Culinary Traditions Ginger
1/2 oz Beverage Artistry Yuzu Luxe Sour
1/2 fresh lemon
1/4 oz St. Germaine Liqueur
Domaine Carneros Float
*Served Up
Bill Kelley, Cantinetta Piero
Cantonese Sunrise Over Napa Valley
1 oz Meyer Lemon Vodka
¾ oz Lychee Liqueur
¾ oz Beverage Artistry Yuzu Luxe Sour
½ oz Canton Ginger Liqueur
½ lime
Splash soda
*Hawaiian Lava Sugar & Himalayan salt rim. Lemon grass stick with lychee and caramelized ginger
James Kendall, Bouchon
High Tea
2 oz Doubled & Twisted Light Whiskey
1 oz Beverage Artistry Yuzu Luxe Sour
1/3 oz simple syrup
Muddled lemon verbena (toasted with a blow torch)
*Topped with iced tea, served over crushed ice
We are thinking about an "Iron Chef" style next time, what do you guys think?
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