CORAL GABLES, Fla., Feb. 28, 2011 /PRNewswire/ -- The United States Bartenders' Guild (USBG) brought together 24 of the most talented cocktail creators in the United States on Sunday, Feb. 27 to take center stage at The ACE Hotel in New York City in a head-to-head cocktail competition to select three bartenders to represent the United States on the brightest stage in mixology: the 2011 42BELOW Cocktail World Cup 'Carnival of the Cocktail' to be held March 14 to 20 in Queenstown, New Zealand.
When the USBG brought the shaking and stirring to a close, Michael Callahan of Azul, Jennifer Contraveos of The Spare Room at the Hollywood Roosevelt Hotel and Nate Wales of La Condesa, emerged victorious. Their next challenge: to put their cocktail prowess to the test against cocktail slingers from countries including Australia, France, Italy, New Zealand and the United Kingdom. The prize - global cocktail dominance and glory and the title of "Cocktail World Cup Champion."
"I'm really proud of all the competitors. Each of them embody the creativity and good natured irreverence of 42BELOW and it came through in the imaginative and tasty cocktails they crafted," said Paul Franich, 42BELOW Brand Raconteur. "I think it's fair to say our judges picked the best three mixologists to represent the United States. I just hope they're prepared for what's to come in New Zealand."
A panel of three cocktail connoisseurs left it to their versed pallets to determine the top three cocktails in the United States: Jim Meehan, celebrated bar operator, consultant and writer; Kevin Sintumuang, spirits, travel and lifestyle writer for The Wall Street Journal; and Darryl Robinson, host of Drink Up on the Cooking Channel. The judges selected the top three cocktails of the night, ultimately awarding their creators the opportunity of a lifetime – the chance to be crowned world's best at the Cocktail World Cup in New Zealand.
The judges, along with a boisterous crowd, watched with a discerning eye as each "performer" took the stage to create their masterpieces. Each bartender had six minutes to prepare, shake and pour their libations before handing them off to the judging panel for the final taste test.
Final judgment was based on a 100 point system using the following criteria: performance, originality, taste, presentation and overall impression.
"The Cocktail World Cup is an amazing way to celebrate the superstars of the trade. The seventh time around it will be more extreme and exciting than ever before," says 42BELOW Marketing Director Dion Nash.
Winning Cocktail Recipes:
Michael Callahan – Azul
¾ ounce 42BELOW Manuka Honey
½ ounce Ume-shu plum wine
¼ ounce Mathilde poire
½ ounce lemon juice
Dehydrated and shaved pickled ginger mixed with black Hawaiian sea salt and fugu poison laced rim
Wakami salad crisp garnish
Jennifer Contraveos – The Spare Room at the Hollywood Roosevelt Hotel
"A Passage to Manuka"
1½ ounces 42BELOW Honey Vodka
¼ ounce Orgeat
¼ ounce Simple Syrup
½ ounce Fresh Lime Juice
1 ounce Fresh Pineapple Juice
Dash Orange Bitters
Rooibos Red Tea Espuma
Rooibos, coconut, citrus vapor.
Nate Wales – La Condesa
"42 Boba Tea"
1½ ounces 42BELOW Pure vodka
1 ounce Jackfruit juice (infused with aji chiles)
½ ounce Black tea (steeped with vanilla, lychee honey, and coconut milk)
1 ounce Balche
For more information on the Cocktail World Cup and 42BELOW vodka, visit http://42Below.com. Also, be sure to 'Like' 42Below on Facebook and Follow on Twitter.