Tampa's Paul Abercrombie, author of Organic, Shaken and Stirred, assisted in choosing the Punch from Ipanema as the winner of the premiere Shake Your Way To Brazil Cocktail National Mixology Challenge. Mr. Abercrombie joined Paul Pacult, Sean Ludford and Gina Chersevani in selecting the wiinning cocktail at the competition, which was held this past Monday night at Chicago's Encore Liquid Lounge.
Rico Wisner of Post Moderne Brasserie in Washington DC created the Punch using inventive ingredients such as a homemade hibiscus & rooibos tea simple syrup, passion fruit & fresh lime juices, Domaine de Canton French Ginger liqueur and, of course, the star ingredient, Cuca Fresca Premium Cachaca.
Cuca Fresca launched this competiton in July as a way of inspiring creative bartenders and mixologists to find the ultimate way of using this premium cachaca in a cocktail that demonstrated their own unique style. Cuca Fresca's owner, Phoenix Kelly-Rappa, said, "we knew this competition would be tough based on the caliber of talent we had competing and the cocktails they were making but we had no idea it would be so very close".
Created by a member of the fourth-generation of an historic cachaça-making family, Cuca Fresca's premium cachacas, made from organically grown sugar cane, won Gold Medals at the Polished Palate International Rum Festival held in Tampa's historic Ybor City in 2008.
As the grand prize winner, Rico Wisner will be flown to Brazil for a five-day trip that includes a private distillery tour courtesy of Cuca Fresca.
Recipe: Punch from Ipanema
1.25 oz Cuca Fresca Premium Cachaça
.75 oz passion fruit juice
.5 oz fresh lime juice
1 oz hibiscus Rooibos tea simple syrup
.25 Domaine de Canton French Ginger Liqueur
Combine all ingredients, shake well with ice and serve on the rocks. Garnish with a lime slice.
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