Nathan Greene, a bartender at RM Seafood in Las Vegas, Nevada, was named the winner of the 2013 New Orleans Culinary and Cultural Preservation Society (NOCPPS) Tales on Tap Competition, sponsored by DRAMBUIE Liqueur and held at Tales of the Cocktail.
Greene’s winning draft cocktail recipe (below), “Nuttin Honey!”, combines DRAMBUIE Liqueur with Rye Whiskey, Dry Sherry and Walnut Bitters and is garnished with an orange swath. For winning the competition, Greene was presented with a $5,000 check by Tales of the Cocktail founder Ann Tuennerman.
The Tales on Tap Competition invited bartenders nationwide to submit their recipes for draft cocktails on tap - the hottest trend in cocktails today. Bartenders’ draft cocktail (large batches of pre-made cocktails served in draft form) recipes were judged on the basis of taste, originality, presentation and for a creative take on the cocktail on tap concept.
Judges for the competition, which featured a live finale at Tales of the Cocktail®, were BourbonBlog Host and Producer Tom Fischer, Pamela Wiznitzer and DRAMBUIE National Brand Ambassador Anthony Caporale.
A member of the U.S. Bartenders Guild, Greene recently started his own bartending consultancy, Libation Restoration, with partners Roger Gross from Vesper Bar at The Cosmopolitan and Stan Stilwell, also a bartender at RM seafood in Las Vegas.
By Nathan Greene of RM Seafood, Las Vegas, NV
5/8 oz Bulleit Rye Whiskey
5/8 oz DRAMBUIE Liqueur
1/2 oz Emilio Lustau Don Nuno Dry Oloroso Sherry
2 Dashes Fee Brothers' Black Walnut Bitters
Garnish: Orange Swath (5 ingredients total including the garnish)
Glass: 4-5 oz Cocktail coupe or Tulip glass
Combine all ingredients, sans orange swath, and stir to chill with ice in a mixing glass. Strain into a chilled Tulip or coupe cocktail glass. Garnish with an orange swath with the orange oils squeezed in first, then drop the swath in the drink.