Not long after the Averna contest was settled, 18 of New York’s star mixologists competed in Rhum Clément’s 3rd Annual Clement New York Cocktail Challenge. Again, PDT took honors, with Daniel Eun taking first for “Bitches Brew” and Averna winner Don Lee grabbing second for the “Sargasso”. Lydia Reissmueller from Elettaria took third for “The Sweetie Pie.” Eun gets an expense paid trip to Martinique – the home of Rhum Clement and Rhum J.M.

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Daniel Eun, PDT

Bitches Brew

• 1 oz. Clément Première Canne
• 1 oz. Pampero Anniversario
• 1 oz. fresh lime juice
• 1/2 oz. St. Elizabeth All-Spice Dram
• 1/2 oz. Demerera syrup
• 1 egg

Combine all ingredients in a shaker, dry shake, add ice, shake and strain into a fizz glass.

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Don Lee, PDT

Sargasso

• 2 oz. Clément V.S.O.P.
• 1/2 oz. Lustau East India Sherry
• 1/2 oz. Aperol
• 2 dashes Angostura Bitters

Stir with cracked ice and strain into a chilled cocktail glass.

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Lydia Reissmueller, Elettaria

The Sweetie Pie

• 2 oz. Clément V.S.O.P.
• 1/2 oz. St. Elizabeth Allspice Dram
• 1 1/2 oz. fresh pressed apple juice
• 2 dashes Angostura Bitters
• Pinch of sea salt

Build over ice, stir and strain into chilled Nick ‘n Nora glass.

It's bartender competition season, it seems, and two recently concluded. One, held by Averna, will be sending Debbi Peek of the Drawing Room at Le Passage in Chicago, New York City's Damon Dyer of Death & Company and Don Lee of PDT, and San Francisco's Jeffrey Hollinger of Absinthe Brasserie & Bar and Thomas R. Waugh of Alembic Bar, to Sicily as finalists in the contest for the ‘HAVE Averna Cocktail Competition!’.

“I am extremely pleased to see how great this contest turned out and the buzz and excitement that the contestants had in support of Averna and each other,” said Paolo Domeneghetti. “We are eager to add the each of these imaginative and lively drinks to our cocktail repertoire.”

The five semifinalists were selected from the three regional competitions (two each from the San Francisco and New York competitions, one from the Miami competition) and will win a trip to Sicily to compete in the finals at the Averna distillery this fall. The grand prize winner will receive a $1,500 American Express gift card.

Jeffrey Hollinger, Absinthe Brasserie & Bar

Midnight In Sicily

1.5 ounce Amaro Averna

1 ounce Tanqueray Gin

.5 ounce "Sicilian Style" Blood Orange agrodolce

5 to 6 mint leaves

Flamed blood orange rind, for garnish

Combine ingredients in an ice filled cocktail shaker and shake for 20 to 30 seconds, or until well chilled. Double strain through a fine meshed strainer into a chilled cocktail glass. Garnish with the flamed blood orange rind.

Thomas R. Waugh, Alembic Bar

Hierba Buena Cocktail

1.25 ounce Averna

1.25 ounce Don Julio Reposado Tequila

.25 ounce white creme de cacao

1 ounce heavy whipping cream

3 dashes Fees Mint Bitters

First make bitter mint cream: add mint bitters and heavy cream to a cocktail shaker. Dry shake (no ice) for 30 seconds. Set aside. Then stir Averna, tequila, and cacao in a mixing glass full of ice for 45 seconds. Strain into a chilled cocktail glass. Using a bar spoon, carefully layer the cream on top of the cocktail. Garnish with shaved chocolate and fresh mint sprig.

 

Don Lee, PDT

La Cola Nostra

1.5 ounce Zacapa 23

1 ounce Averna

.75 ounce lime juice

.5 ounce simple syrup

.25 ounce Pimento Dram

2 ounces Champagne (Moet White Star)

Shake ingredients with ice, strain into a long glass with ice. Top with Champagne.

Damon Dyer, Death & Company

Tuesdays with Mole

2 ounce Goslings Black Seal Rum

.75 ounces Averna

.5 ounces Demerara Rum

.5 ounce lemon juice

Egg white

Xocolatl Mole Bitters

Shake, shake, shake, strain into coupe glass, float 5 drops Xocolatl Mole Bitters.

Debbi Peek, The Drawing Room at Le Passage in Chicago

Anima Bella

1.5 ounce Averna

.5 ounce Plymouth Gin

1 ounce mineola orange juice

.5 ounce orange juice

.25 ounce simple syrup

5 fresh raspberries

3 fresh blackberries

In a Boston shaker add Berries and fresh citrus. Muddle. Add Averna and gin. Shake with ice. Double strain into a chilled 8 ounce cocktail glass. Using a wooden pick horizontally, place 2 citrus leaves vertically through the pick, then in a fan shape add thin slices of half moon lime wheels and then a raspberry. On the lime slices, add the peel of the Minneola on top on the outside of the lime. Place on the edge of a cocktail glass.

 

World Cocktail Celebration!
Mixologists to present their best cocktails to benefit Cocktail Museum in New Orleans.
World Cocktail Week (WCW) is a project of The Museum of the American Cocktail® and was established to celebrate the rich history of the cocktail and recognize the craft and skill of the bartenders who have been mixing them for over 200 years. Celebrating WCW (May 8 - 13th) is a great way to bring attention to the best bars in the country and support The Museum of the American Cocktail® which will open this July in New Orleans, with a ribbon cutting ceremony on Monday July 21st.

World Cocktail Week will be celebrated this year by top mixologists in Sydney, Boston, Las Vegas; Chicago, New Orleans, New York, Los Angeles, San Francisco, Seattle, St. Louis, and Washington D.C. Participating venues will be holding their celebrations on specific days between May 8th and the 13th. Please check our website where specifics on all events will be listed.

Events include celebrations in New Orleans on May 13 at Café Adelaide at the Loew’s Hotel, with a public reception from 5:30 – 7:30 staged by ten of New Orleans’ finest bars. In New York on May 12th, Employees Only will commemorate World Cocktail Week by featuring New York Classics. At Pegu Club on May 8th, new twists on New Orleans Classics. In St Louis, a Passport Party Bus organized by HWY 61 Roadhouse will carry guests to the best bars in the city. In San Francisco throughout the week; Elixir, The Drake, and Absinthe Bars will showcase the artistry and history of their Bay Area cocktail tradition, including a Sazerac Happy Hour on Friday May 16th at Elixir. In Chicago; National 27 and The Drawing Room will hold celebrations. In Wash. D.C., a cocktail dinner is planned on May 12th at Proof. And as far away as Sydney, AU, Pernod cocktails, canapés, and music at Hugo’s Lounge on May 13th 6:30 to 9:30.

New Orleans gears up for World Cocktail Week.
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Vinegar the latest trend in cocktail ingredients.
Beer cocktails make a splash in the Midwest.
First hand report on the USBG National Bartender Competition.
New bartender shakes up Mansion at Turtle Creek.

Cinco de Mayo minus the Margarita.
What makes a London barman?
Japanese whiskey voted best in world.
Campaign advice for the thirsty.
Former Elaine's bartender tells all.