REPEAL DAY – A CAPITAL IDEA IN DC

Celebrating 82 Years of the Repeal of the 21st Amendment
By Francine Cohen

Photo by Elizabeth Parker

Photo by Elizabeth Parker

If you’re going to make an effort to celebrate Repeal Day in the most historically accurate way it sort of makes sense to celebrate in Washington, DC where the legislation for Prohibition was first enacted and then repealed, 13 years later. If you want to pair your geographic accuracy with a swellegant time, you’ll do it in the company of the DC Craft Bartenders’ Guild at their 8th Annual Repeal Day Ball being held on Friday, December 4th at the historic Carnegie Library.

This celebration of the 82nd Anniversary of the repeal of Prohibition comes together for the eighth time in recognition of this dry time coming to an end from coast to coast. In that spirit the town’s most respected and sought out bartenders will be slinging drinks side by side with fellow bartenders from other cities, truly making the party a celebration of what the US enjoyed all at the same time, eighty two years ago– the ability to get a good drink from their favorite friendly neighborhood bartender.

Guild President, Jamie MacBain (who also serves as the Beverage Director of Daikaya), notes, “We extend invitations to bartenders in other cities because ours is a close-knit, global community. Bartenders tend to move around a lot so most of us have worked in other markets and know other people [there]. A national bartending line-up presents a unique opportunity for DC residents to see and taste how other bartenders around the country approach our craft.”
The event will showcase numerous bartenders from New York, as well as such as Lindsay Matteson of Amor y Amargo who shares, “This is THE Repeal Day event, and It’s a great opportunity to work with friends and bartenders from around the country.”

Matteson joins her fellow bartenders from DC, Baltimore, Philadelphia, Chicago, Denver, Los Angeles, Livermore, CA and Sean Kenyon and his crew from Williams & Graham, the bar in Denver, Colorado that won the coveted Best American Bar 2015 at Tales of the Cocktails’ Spirited Awards. She adds, ” It’s also a way for us to give back to the community,” Matteson added. “If it weren’t for Repeal Day, I wouldn’t have a job.”

Photo by Elizabeth Parker

Photo by Elizabeth Parker

Thankfully, she does. And all the pouring that she and the other presenting bartenders do at the party go to a good cause; actually, a few of them. A portion of all tickets sales will be donated to The Museum of the American Cocktail, a nonprofit organization dedicated to education in mixology, and preservation of the rich history of the American cocktail. And the proceeds from the event’s first ever silent auction will go to sending one member of the DC Craft Bartenders Guild to NYC in the fall of 2016 to attend the BAR 5-Day program. MacBain explains, “This is our first year holding a silent auction and I could not be more proud of all the work and support we’ve received…from organizing support to donations…it’s been a massive undertaking. The reason for the silent is auction is simple: We wanted to do something different this year and to provide an opportunity for at least one Guild member to attend BAR 5-Day in NYC. Attending BAR 5-Day is prestigious, in and of itself. By having one of our own sit with masters of the bartending community…Dale DeGroff, Doug Frost, Steve Olson, F. Paul Pacult, Andy Seymour, Dave Wondrich…he or she will gain knowledge and experience that’s unrivaled in the profession.”
This annual party is unrivaled in its popularity and the Roaring Twenties inspired-theme event just keeps getting bigger and better as Guild founding member, Gina Chersevani, concludes, “It’s amazing to see the growth of this event over the years in the nation’s capital considering it started and ended here.”

ALL PINK ON THE INSIDE
Gina Chersevani (Buffalo & Bergen, Suburbia)
1 oz. Macchu Pisco
1 oz. Grapefruit Juice
1 oz. Cranberry Juice
Grapefruit spiced syrup
Shake with ice, pour into flute, fill with sparkling wine

2015 Repeal Day Ball tickets are available at
Date / Time: Friday, December 4, 2015; 9-11PM (doors open at 8PM for VIPs)

Location: Carnegie Library 801 K Street NW, Washington, DC

Tickets: Start at $80 for general admission; purchase at Eventbrite

Attire: Creative cocktail with a nod to the Roaring Twenties

Photo by Elizabeth Parker

Photo by Elizabeth Parker

BEARLIN CALLING

Win the honey pot at the 4th Annual National Bärenjäger Bartender Competition
By Francine Cohen

Barenjager 1 Christian Saunders in Bar mask for competition

There are A LOT of cocktail competitions out there. One after the other, brand after brand, city after city, country after county, nice cash prize after nice cash prize. But one annual competition that deserves some special attention is the 4th Annual National Bärenjäger Bartender Competition (www.barenjagerhoney.com).

Why? Because this was the first of all the cocktail competitions to include an audience participation voting component, setting itself apart from all the rest. And, it just may be the only branded cocktail competition that welcomes amateurs as well as professional bartenders to compete.

To build awareness of the competition salespeople hand out fliers in their regions and press outlets (like this one) mention the competition in hopes of drumming up entrants who will have their recipes blindly judged by the likes of Dushan Zaric (Returning judge and founder of award-winning Employees Only and Macao Trading Co.), Jim Meehan (Managing Partner of PDT in NYC and author of The PDT Cocktail book), Sean Kenyon (Third generation barman and proprietor of Williams & Graham in Denver, CO), and Tricia Alley (Director of Mixology for South California at Southern Wine & Spirits and USBG LA Chapter President).

Kate Laufer, Director of Public Relations for Sidney Frank Importing Company, makes sure the drinks, whether they come from professional bartenders or home enthusiasts, are all presented on a level playing field. She comments, “Wholeheartedly Bärenjäger is completely blind. Judges don’t see submissions in advance. They just see the name and ingredients for the drink – nothing about where the person is. So that results in something like having Brad Farran competing with Read the full article here »

SHERRY BABY!

American Winners Selected for the 5th Annual Copa Jerez. Now on to Spain.

Copa Jerez 2013 5th annual logo

The 5th Copa Jerez USA Competition finals were held on July 1st at Haven’s Kitchen in New York City, and Chef de Cuisine Scott Jones and Wine Program Manager Melodie Reynolds from No. 9 Park in Boston won the opportunity to represent the United States at the International Copa Jerez Competition in Spain this October!

Their winning menu is as follows:

Starter Course: Artichokes en Barigoule with deviled quail eggs, white gazpacho, white sturgeon caviar, and manzanilla olive paired with Hidalgo La Gitana Manzanilla
Main Course: Rohan Duck Breast with La Belle Farms foie gras, asparagus and truffle marmalade, marcona almond, and fennel pollen brioche paired with Lustau Almacenista Pata de Gallina Oloroso
Dessert Course: Mango Mousse with cinnamon graham financier, rooibos, and honey crunch paired with César Florido Moscatel Especial (dish created by Executive Pastry Chef Jaime Davis)

Copa Jerez 2013 winning team

Copa Jerez is an international competition featuring top chefs and sommeliers from across Europe, Asia, and North America, in which each team is commissioned with choosing the ultimate matches of Vinos de Jerez with food. It was created to showcase the incredible diversity of Sherry wine and its remarkable ability to match with food.

Competition was fierce, as Scott Jones and Melodie Reynolds competed against two incredible teams — James Campbell Caruso and Miguel Villalpando, La Boca, Santa Fe, NM, and Read the full article here »

DESIGN FOR THE DISTILLERY AND WIN

Prohibition Distillery and Bootlegger 21 Vodka Announce Their First Fan T-Shirt Competition

Bootlegger Logo w-shuttlecock product of E.S (2)

This directly from distillery co-founder, Brian Facquet:

The contest of the year has begun! We are inviting one and all to enter the Prohibition Distillery / Bootlegger 21 T-shirt Design Competition.
The winning T-shirt will be the first fan T-shirt design in our history!

Be creative…have fun…Will it be a Bootlegger T-shirt or a Prohibition Distillery focus? Who knows! Best of all, the top 3 designs will be voted on by our fans and the winner selected by our panel of judges. ( well…John and I)

The winner will receive the following:
1. The prestigious Prohibition Distillery T-shirt Trophy
2. 4 T-shirts with their design
3. A private tour at the Distillery for you and your friends. (Mill some corn, taste some fermenting mash, fill a barrel…or just watch)
4. Bragging Rights!!!!
5. Did I mention the trophy?

Runners up will receive a Prohibition Distillery hat, the other guy’s winning tee shirt (if it doesn’t hurt too much) and a Bootlegger Poster.

Contest ends August 5th. Email any questions to brian@prohibitiondistillery.com
www.prohibitiondistillery.com

THAT’S A LOT OF OUNCES

Bols Bartending Academy Uses a 670 oz glass to Build the World’s Largest Pousse Cafe

Remember when this happened?

Bols Koopstje crowd. jpg

Three years after setting a world record for the largest Kopstootje, those striving Bols folks are ready to set a new world’s record at Tales of the Cocktail – watch out for the world’s largest Pousse Café.

On July 19th in New Orleans, three years after their first world record was set Lucas Bols will attempt to set another record during Tales of the Cocktail by creating the world’s largest Pousse Café.

By doing so, Lucas Bols is reintroducing a forgotten art of cocktail making called layering. To showcase the complexity as well as at the excitement of layering a cocktail, the team of the Bols Bartending Academy will use a 670 oz glass and will layer over 10 different Bols Liqueurs and many other spirits on to set the record for the world’s largest Pousse Cafe cocktail ever made.

Historically served as a “coffee push” to add a little sweetness to an afternoon coffee, today the Pousse Cafe has become an independent style of cocktail making. A layered (or “stacked”) drink, sometimes called a pousse-café, is a kind of cocktail in which the slightly different densities of various liqueurs are used to create an array of colored layers, typically three to seven. The specific gravity of the liquid ingredients increases from top to bottom. Liqueurs with the most dissolved sugar and the least alcohol are densest and are put at the bottom. These include fruit juices and cream liqueurs. Those with the least water and the most alcohol, such as rum with 75% alcohol by volume, are floated on top.

It is said that the Pousse Cafe made its US debut in New Orleans in the mid-19th century. What we know for a fact is that Read the full article here »

LIBATIONS LET FUNDS FLOW TO END HUNGER

Cocktail Lovers Gather to End Childhood Hunger on May 18th
By Francine Cohen

NoKidHungry MCC auction invitation

Proving that the Manhattan Cocktail Classic isn’t just all about feeling good courtesy of good drinks, Small Screen Network presents a Chef’s Table charity cocktail benefit on Saturday, May 18th from 7-10 as they partner with anti-hunger organization Share Our Strength to support their No Kid Hungry campaign which works to end childhood hunger in America by ensuring all children get the healthy food they need, every day. (www.nokidhungry.org)

With one in five children experiencing food insecurity it’s imperative that funds be raised to put an end to this unacceptable reality. Hopefully Saturday night’s benefit and live auction will put us one step closer to that scenario when we can say that no child in America will go to bed hungry.

Please join Small Screen Network, host mixologist Charlotte Voisey of William Grant & Sons (www.grantusa.com), Chefs Fredrik Berselius of Aska (www.askanyc.com), Anna Boiardi of E! Networks Playing with Fire www.annaboiardi.com/bio.html, Kathy Casey www.kathycasey.com and Linnea Johnsson linnea-johansson.com, along with the ever lively host and auctioneer Billy Harris (www.billyharris.com) for a memorable evening of nibbles, libations and unlimited opportunities to open your pocketbooks liberally for such exclusive prizes Small Screen (www.smallscreennetwork.com) has curated as:

Rare Bottle of Scotch Tun 1401 & Trip to LA for Private Tasting, Dining and Bagpipe Lesson

Your Own Video Series on Small Screen Network

Large Format Dinner For Twelve at David Chang’s Momofuku Ma Peche

Tilit Chef Culinary & Bartending Kit from Cocktail Kingdom Package


Music provided by David Higgins www.davidhigginsband.com

Tickets available here in limited quantity: www.secure.strength.org/site/Ecommerce?store_id=6301&JServSessionIdr004=uix67gcxk2.app205b

MASTERING THE ULTIMAT SUMMER DRINK

Lemon-Aid Helps End Hunger While Mixologists Vie for Ultimat Lemon-Aid trophy at Manhattan Cocktail Classic

This is a battle you don’t want to miss; a handful of the country’s most thirst-quenching mixologists re-creating their grown up version of lemonade. All in an effort to help end hunger.

Check out this event on May 20th during the 4th Annual Manhattan Cocktail Classic (www.manhattancocktailclassic.com).

Ultimat Vodka Lemon-Aid Stand Kick Off Invite FC with recipes

SURELY YOU KNOW SOMETHING ABOUT SHERRY

COPA JEREZ 2013 Deadline Looms – Entries due 5/7/13

Every two years, the bodegas of Jerez, Spain, join together to host the International Copa Jerez Competition, where chef and sommelier teams representing eight nations compete to see who can create the perfect food and Sherry matches.

Submissions are now being accepted from chef and sommelier teams nationwide to earn the right to represent the USA at the International Competition in Jerez, Spain, in October of 2013!

Now in its fifth year, Copa Jerez has become a world-renowned event that crowns the chef / sommelier team who create the best food and Sherry pairings. The competition attracts the best chefs and sommeliers from Spain, the United Kingdom, Holland, Germany, the United States, Denmark, Belgium, and Japan, with each participating country sending their national team to compete at the 5th International Copa Jerez Competition in October of this year.

Participants must be a chef/sommelier team from a working restaurant, who are challenged to create the perfect food and Sherry match for each of three courses — a starter, main course, and dessert. Teams may select any style of Sherry to match with each course, but no more than two wines can be from a single bodega. To enter, teams must submit the name of each dish with a detailed recipe, the specific paired wine, and an in-depth explanation for why the pairing was selected.

During the live finals, an elite judging panel with experience and expertise in Sherry, wine pairing, and the culinary arts, will evaluate the dishes based on presentation, marriage of Sherry and food, and the most articulate description and knowledgeable explanation of the match. Past judges have included Juan Mari Arzak, Juli Soler, Jancis Robinson, MW, Pontus Elofsson, Jordi Roca, Heston Blumenthal, and our own Julian Serrano, Michael Franz, and Doug Frost MS, MW.

Past sommelier /chef teams from the USA, who have competed at the highest level and made us all very proud, include: Seamus Mullen and Roger Kugler of New York, Andy Nusser and Nancy Selzer of New York, Tim Fitzgerald and Curt Hermann from Tulsa, and last year’s US National competition winners and international representatives, from the Broadmoor Hotel in Colorado Springs, Bertrand Bouquin and Tim Baldwin.

ALL SUBMISSIONS MUST BE RECEIVED at winegeek@akawinegeek.com by NO LATER THAN MAY 7th, 2013.

For more information about the competition and for the complete rules and regulations please contact Kate Burgess at kate@akawinegeek.com.