September 23, 2011
Bombay Sapphire Bartender Summit 2011
- Photos by Chukyfoto
Cocktail fans lined up for the 2011 Bartender Summit, sponsored by the U.S. Bartender’s Guild, Bombay Sapphire and GQ magazine.
Top booze-masters from Drinkshop, Holeman & Finch, Top Flr, Pura Vida, Double Zero Napoletana, Prohibition and many other favorite, local watering holes competed for best cocktail at this year's Bartender's Summit, while the crowds got to sip the selections. Rambutan fruit, candied rose petals, flaming chocolate, kiwi puree, Zirbenz pine liquer and hibiscus liqueur are just a few of the exotic ingredients that were featured in the creative cocktails. The sexy venue, the brand new Midtown club Vanquish, decked out with tiger skin and tiger murals, played host to the young crowd of sipsters. This year’s winner was mixologist Eugene Brown from East Andrews with his potent Williams Chocolate Orange cocktail (recipe below).
Williams Chocolate Orange
2oz Bombay sapphire
Dash of white Creme de Cacao
Lemon squeeze and orange wedge
Pour European chocolate powder over shot glass and flame to produce a rain shower of flaming coco rain drops in to the drink.