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Repeal Day Ball Blows Into D.C. and Tales Finds a Signature Drink

November 28, 2011 By: Megan Hernandez


The DC Craft Bartenders Guild and founding members Gina Cherservani of PS 7 Restaurant, Chantal Tseng of the Tabard Inn and Owen Thomson of ThinkRepeal Day Food Group, among others, are holding their fourth annual Repeal Day Ball on Dec. 3, celebrating the 78th anniversary of the Repeal of Prohibition. The more than 300 expected attendees will enjoy cocktails crafted by Washington D.C.’s and the nation’s best mixologists while dancing along to the Prohibition-era sounds of the Red Hot Rhythm Chiefs. The black-tie affair will be held at the Halcyon House in Georgetown, the historic federal house that has been the center of much of Washington’s social life since 1787.

Libations and creations will be offered by local favorites Todd Trasher, Clinton Terry, Elli Benchimol, Owen Thomson, Chantal Tseng, Duane Sylvestre, Jason Strich, Dan Searing and Gina Chersevani to mention a few, along with special guest-bartender legends Tony Abou-Ganim from Las Vegas, Phil Green from the Museum of the American Cocktail, visiting mixologists Adam Segar and Charles Joly from Chicago, Brad Hensarling from Fort Worth, Tad Carducci from New York City and Danny Roanen from San Francisco.

To purchase tickets, go to www.dccraftbartendersguild.com.


Tales of the Cocktail once again has brought the Cocktail Apprentice Program to Tales of the Cocktail on Tour Vancouver with a talented group of enthusiastic Canadian mixologists. This group of bartenders will work alongside some of the world’s most renowned cocktail experts during the four-day mini-festival being held Feb. 12-15, 2012 at Vancouver’s Fairmont Pacific Rim Hotel.TOTC logo
 
The Tales of the Cocktail on Tour Vancouver Cocktail Apprentice Class of 2012 includes: team leaders John Deragon, New York City; Jeff Grdinich, Boston, Mass.; Don Lee, New York City; Leo Robitschek, New York City; Mike Ryan, Chicago; and Eric Simpkins, Atlanta; as well as senior cocktail apprentices Trevor Kallies, Donnelly Group, Vancouver; Maggie Meskey, Salt of the Earth, Pittsburgh; Adam Robinson, The Bent Brick, Portland, Ore.; Jonathan Smolensky, Hawksworth Restaurant, Vancouver. The 2012 Cocktail Apprentice Class includes: Evelyn Chick, Uva Wine Bar, Vancouver; Taylor Corrigan, Origin Restaurant and Bar, Toronto; Rebecca Davis, CHARcut Roast House, Calgary, Canada; Justin Taylor, YEW Restaurant and Bar Four Seasons Hotel Vancouver, Vancouver; Michael Webster, The Drake Hotel, Toronto.

Additionally, Tales of Cocktail has been challenging mixologists from around the world for years to create the flavor of each year’s festivities with an official cocktail. Now that Tales is taking its show to Vancouver for the second year, they have challenged Canada’s best mixologists to create the official cocktail for this spring’s events. After sampling more than 50 submissions from Canadian mixologists, the panel of judges selected Jacob Sweetapple’s Roaming Buffalo Punch as the official cocktail of Tales of the Cocktail on Tour Vancouver 2012. This year, bartenders were asked to punch it up and create a punch with the traditional five ingredients: liquor, sugar or sweetening agent, citrus juice, tea (or other spice) and water.

Roaming Buffalo Punch
500 ml Roasted Almond infused Buffalo Trace
200 ml Barrel Aged Cointreau
200 ml Remy Martin VSOP
50 ml Angostura Orange bitters
200 ml House made Falernum syrup ( using maple )
750 ml Jamaican Ginger beer
100 ml Fresh Lemon juice
 
Directions:
Combine all ingredients in a large punch bowl also using a large block of ice. Garnish with dehydrated slices of oranges and lemons, star of anise, cloves and cinnamon sticks.


The 5th Vinos de Jerez Cocktail Competition final was held Nov. 9 at Clover Club in Brooklyn, N.Y., and Brendan Dorr from Baltimore’s B&O American Brasserie won the prize for Best Sherry Cocktail with his cocktail, The Cádizian.

The Vinos de Jerez Cocktail Competition is a nationwide competition of bartenders/mixologists who are challenged to create the Best Sherry Cocktail in America. The contestants’ cocktails can be made with any style of Sherry, from any bodega in Jerez, but they have to be currently featured on a working, existing restaurant or bar cocktail program at the time of submission.

Brendan Dorr competed against some of the top bartenders in America from seven states during a live demonstration and presentation in front of a distinguished panel of judges, which included Dale DeGroff, King Cocktail, author of "Essential Cocktails" and "The Craft of the Cocktail," President of the Museum of the American Cocktail and a founding partner of Beverage Alcohol Resource (BAR); David Wondrich, author of "Punch" and "Imbibe!," historian and founding partner of BAR; Julie Reiner, proprietor of Flatiron Lounge and Clover Club in New York; Jacques Bezuidenhout, Winner of the 2005 Vinos de Jerez Cocktail Competition and Sherry Ambassador for San Francisco; Andy Seymour, U.S. Sherry Ambassador, partner at aka wine geek,and BAR partner; and Steven Olson, aka wine geek, who manages the Sherry education campaign in the United States and is a founding partner in BAR.

In addition to crafting their cocktail for the judges, each finalist had to justify why their cocktail is great, and explain in detail such issues as the best time to serve it and the perfect food match. 

The Cádizian
1¼ ounces Redbreast 12 yr. Irish Whiskey
1¼ ounces Gonzalez Byass Solera 1847 Oloroso Dulce
¾ ounce Lillet Blanc
1 dash of Fee Brothers Orange Bitters
2 dashes Peychauds Bitters
Flamed twist of orange, for garnish

Combine all ingredients in a mixing glass. Add ice and stir 40 times. Strain into a chilled coupe glass. Garnish with a flamed twist of orange.


 


 


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