Winning Cocktails from the Wine Country Cocktail Competition with Perfect Puree

Winning Cocktails from Wine Country Competition

The rising bar stars for Napa and Sonoma Valleys were out in full force for the inaugural Wine Country Cocktail Competition, co-sponsored by The Perfect Purée and Charbay Distillery. The mix-off held at St. Helena's Farmstead Restaurant was lively. Each competitor created cocktails showcasing flavor, creativity, presentation, and use of at least one flavor from Charbay and The Perfect Purée. Bar Master Scott Beattie, The Press Democrat's Virginie Boone, and USBG North Bay Chairman John Shaver were on hand to judge. Here are the winning recipes from the night's festivities.

First Place Winner

Baja Luau (James Kendall, Bouchon/Yountville)
2 oz. Charbay Tequila Blanco
½ oz. Perfect Purée Carmelized Pineapple, thawed
½ oz. Plymouth Sloe Gin½ oz. fresh lime juice
3 dashes Fee Brothers Rhubarb Bitters

Shaken and strained, served in a cordial glass. Garnish with pineapple glazed bacon and bacon dust.

Second Place Winner

Side Car'damom (April Anderson, Blue Frog Brewery/Fairfield and Henry's/Napa)
1 ½ oz. Charbay Double & Twisted Light Whiskey
¾ oz. Perfect Purée Blood Orange Concentrate, thawed
½ oz. Perfect Purée Yuzu Luxe Sour, thawed

Shaken and strained into a martini glass, with a splash of Reeds Ginger Beer. Garnish with toasted cardamom sugared rim (equal parts blonde palm sugar and white granulated infused with vanilla bean) and a thin slice half of blood orange skewered on the side of the martini glass.

Third Place Winner

Blood Orange Harvest (Eddie Ames, Ristorante Allegria/Napa)
2 oz. Charbay Blood Orange Vodka
1 oz. Triple Sec
Splash of Perfect Purée Classic Sweet & Sour, thawed
Juice of 1 lime
Juice of 1 lemon

Shaken and strained over frozen green grapes (instead of ice). Top with soda. Garnish with dry ice and a micro pepper stick.