This article was written by past Local Food Program Director, Steve Russell. We're just one week out from the Sixth Annual Devour Phoenix Bartending Competition and I'm absolutely salivating over the creative cocktail creations from this year's finalists!
Have you met our 2015 Startenders yet? These nine local bartenders will convene at Crescent Ballroom on 3/1, armed with a selection of local craft spirits from AZ Distilling Co., for three rounds of high-stakes mixology, as they try to craft the best cocktail and win a feature at the Devoured Culinary Classic! Tickets here (include 9 cocktail samples).
We were so impressed by this year's talent that we had to share out these awesome cocktail recipes!
“The Roosevelt” by Libby Longlott, The Parlor
2 oz Copper City Moonshine .25 Yellow Chartreuse .75 White Pepper & Sage simple syrup 1 oz Fresh Lemon juice 1 Bar Spoon St. Dalfour Apricot Preserve The Bitter Truth bitters mist Garnish: floating lemon wheel w/ expressed sage leaf.
“Blood Sweat & Bourbon” by Titus Fontleroy, St. Francis
1oz Copper City Bourbon 3/4oz Almendrado 3/4oz Fresh Squeezed lime juice 1oz Fresh Squeezed blood orange juice Fresno chili pepper
“Three if by Desert” by Shawn Gabor, Pink Pony
1 1/2 oz Desert Dry Gin 1 oz Citrus Ginger Water Shake and strain over ice.
Top with 1 1/2 oz Cardamom Marjoram Soda Garnish with Citrus Ginger Brittle & Thyme Salt.
The “Midtown Maize” by Tawni Koons, Maizie’s Café & Bistro
1/4 cup fresh organic sweet corn, muddled 1/2 oz. fresh lime juice 1/2 oz. organic light corn syrup 1 1/2 oz. Copper City Moonshine 2 dashes jalapeño Tabasco Garnished with candied lime jalapeños
The “No. 33” By Matt Farrow, Windsor
2 oz Chamomile-infused Copper City Bourbon 1.5 oz lemon juice 1 oz Sonoran White Wheat syrup 1.5 oz local kumquat foam
Garnished with kumquat-wrapped Luxardo Cherry
“Springtime Shine!” by Brandon Casey, Citizen Public House
1.5 Oz Copper City Moonshine .5 Oz Blackberry Shrub .25 Oz Orgeat Lime zest
Shake and dump into glass Top with Wyders dry raspberry cider Garnish with bouquet of mint and a lemon zest
"The Pain of Battle" by Michael Soo, Crudo
2.5 oz Desert Dry Gin .5 oz Amer Gingembre 1 oz Pure pressed apple juice .75 oz Fresh pineapple juice .75 oz Coco Lopez .5 oz Fresh lime juice 2 dashes AZ Bitters Lab Mi Casa Bitters
Method: Combine all ingredients except bitters in mixing tin. Shake with ice. Double strain into tiki mug filled with crushed ice Add two dashes of AZ Bitters Lab Mi Casa Bitters to mug and swizzle to combine Garnish with orange peel and mint flower
The “Uptown Patio” by Andrew Gilchrist, Hula’s Modern Tiki
2 halfed kumquats 3 mint leaves 1 barspoon of powdered sugar 1 pinch of Chinese 5 spice 2 oz of Desert Dry Gin 1/2 of cherry brandy 1/2 oz of lemon juice 1 edible flower
“Punch. Drunk. Love” by Lyndsi Hastings-Mundy, Culinary Dropout
1.5 oz Brown Butter washed Copper City Bourbon .5 oz Demerara sugar cinnamon simple .75 oz Earl grey reduction .5 oz lemon .5 oz apple cider