As we inch closer to Fall, more events happen in New York geared toward the bartender community. Monday night was no exception, with two great bartender competitions. The first took place from 4-7 pm at Brooklyn’s Clover Club and was the first round for the Auchentoshan Switch, sponsored by Auchentoshan Single Malt Scotch Whisky. 12 east coast bartenders competed from such prestigious bars as the NoMad Hotel, Ward III, The Dead Rabbit, Daddy-O and more. Judges included Allen Katz of Southern Wine and Spirits, Julie Reiner (co-owner of Flatiron Lounge and Clover Club) and Jack McGarry of The Dead Rabbit. The two winners of the evening were Pamela Wiznitzer and KJ Williams. They will compete at the end of October at The Dead Rabbit, with the first prize winner “switching” continents for two weeks in London and a working stint at NightJar. The winner from London will come to New York at the same time to work at The Dead Rabbit.
The second competition was held by Barenjager Honey Liqueur at Houston Hall from 7 to 9 pm. Judges for the evening included actor Wilmer Valderrama, Dushan Zaric (founder of Employees Only and Macao Trading Co), Jim Meehan (managing partner of PDT), Sean Kenyon (proprietor of Williams and Graham in Denver) and Tricia Alley (Director of Mixology at Southern Wine and Spirits in Southern California and USBG LA Chapter President). Winner Naomi Levy from Cambridge, MA took home the grand prize of $1000 and an all-expense paid trip to Berlin, and the crowd favorite went to Jessica Dure with the prize of $1000. A great and busy night with fun for all! Cheers!
Pride of Glasgow by Pamela Wiznitzer
•1.5 oz Auchentoshan Three Wood
•.75 oz Oloroso Sherry
•.75 oz Lemon Juice
•.5 oz Demerara Syrup
•.75 oz Apricot Nectar
•1 egg white
•Shake Ingredients without ice for 10 seconds, then shake once again with ice. Strain into a coupe glass and serve (with a smile). Enjoy.
Scottish Sunset by KJ Williams
•2 oz Auchentoshan 3 Wood
•1/2 oz Lustau Amontillado
•1/2 oz Aperol
•1/4 oz Benedictine
•1/4 oz Cynar
Combine, stir, strain into chilled coupe. Garnish with lemon peel ring. Enjoy
Beer Hunter by Naomi Levy, Cambridge, MA
1 ½ oz. Bärenjager Honey Liqueur
1 oz. Michael Collins Blended Irish Whiskey
½ oz. Lemon juice
1 Heaping Barspoon Apricot Mustard*
Mount all ingredients except for the beer in a pint glass. Add ice and shake. Pour contents into a ½ L stein and top with Weihenstephaner. Serve with a German style pretzel
*Apricot mustard: in a food processor or blender, blend equal parts apricot preserves with spicy Dijon mustard. If needed add a splash of cider vinegar if mustard seems too thick.
Good Ice by Jessica Dure, Brooklyn, NY
¾ oz. Bärenjager Honey Liqueur
½ oz. Perry Tot's Navy Strength Gin
¼ oz. Lemon
Barspoon crushed chamomile buds
1 Egg white
2 oz. Cidre de Normandie
Combine all ingredients except Cidre de Normandie. Dry shake. Add ice and shake. Double strain into a chilled cocktail coupe. Add Cider to the large tin containing the remaining ice. Give it a quick swirl and double strain into coupe to top. Garnish with angostura and a thin lemon wheel dropped in.