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Awards

2013 Shake It Up! Competition Winners Announced

April 2, 2013 By: Kristen Santoro

Nightclub & Bar is pleased to recognize well deserving up-and-coming mixologists.


The Nightclub & Bar Media Group, producers of America’s pre-eminent beverage, bar and nightclub event, along with Southern Wine & Spirits of America are pleased to announce winners of the 2013 Shake It Up! competition.   

Shake it Up! is one of America’s largest mixology competitions that took place at the 28th Annual Nightclub & Bar Convention and Trade Show in Las Vegas on Wednesday, March 20, 2013. These up-and-coming mixologists battled it out by demonstrating skill, flair and creative concoctions by presenting an original recipe that was judged by a panel of the nation's leading mixologists.

Diane Silvey, from the Bellagio Las Vegas, was named this year's winner of the seventh annual Shake It Up! competition. Silvey took home the top $15,000 prize with a cocktail featuring Larceny Bourbon, Patron XO Café and Pama Pomegranate Liqueur. The level of competition was so high that each of the top five cocktails were separated by the narrowest of margins. All contestants were indeed winners and deserve recognition.

1st Place
Diane Silvey – Bellagio, Las Vegas, NV

“American Dream”
1 oz. Larceny Bourbon
½ oz. Patrón XO Café
1 ½ oz. Pama Pomegranate Liqueur
1/8 oz. Root Beer Syrup
2 dashes Fee Brothers Black Walnut Bitters

Method: Chilled up in a cocktail coupe.
Garnish: orange rind star & orange zest

2nd Place
Mike Henderson – Root Down, Denver, CO

“Root Of The Matter”
1 ¼ oz. Luxardo Amaro Abano
1 oz. Jameson Irish Whiskey
¼ oz. Root Beer Syrup
¼ oz. Framboise Vinegar
1 whole egg
6 drops coffee extract

Method: Combine all ingredients except coffee extract. Dry shake for 30-45 seconds.  Add ice and shake again for 10 seconds.  Double fine strain into a cocktail coupe.  Add 6 drops of coffee extract.

3rd Place
Dustin Drankiewicz – The Local Chicago, Chicago, IL

“Matthews Law”
1 ½ oz. Pyrat Rum
½ oz. Aperol
¼ oz. Root Beer Syrup
Raspberry & orange peel
2 dashes Fee Brothers Peach Bitters

Method: Muddle raspberry and orange peel. Add Pyrat, Aperol, bitters and root beer syrup. Shake and double strain into a cocktail coupe.  Top with Fever Tree Ginger Beer.
Garnish: mint top

4th Place
Max Solano – Delmonico Steakhouse, Las Vegas, NV

“Root Of All Evil”
1 ¾ oz. Tanqueray 10
½ oz. Luxardo Fernet
6 dashes Fee Brothers Black Walnut Bitters
2 pieces grapefruit peel
¼ oz. Root Beer Syrup
2 oz. Fever Tree Club Soda

Method: Combine all ingredients and stir for 30 seconds.  Strain into a cocktail coupe.
Garnish: grapefruit peel dipped in ground cloves

5th Place
Chris Hopkins – Vesper Cosmopolitan, Las Vegas, NV

“Protect The Root”
1 ½ oz. Don Julio Anejo
¾ oz. Luxardo Fernet
½ oz. Luxardo Morlacco Cherry
½ oz. Root Beer Syrup
2 drops Fee Brothers Rhubarb Bitters
2 drops Fee Brothers Aztec Chocolate Bitters

Method: stir and strain into a cocktail coupe.
Garnish: flamed orange swath

Best Garnish
David Martinez – Torch Bar & Grill, Fenton, MI

Handmade Candied Orange Peel Rose on Mint Sprigs

Official Provider of Shake It Up 2013 Bars:

Official Ice Sponsor of Shake It Up 2013:

Official Glassware Sponsor of Shake It Up 2013:

Shake It Up 2013 Event Sponsors:


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