Bernheim Wheat Whiskey Division
Winner
Friskey Eve
Adapted from a recipe by Forrest Cokely, Hi Time Wine Cellars, Costa Mesa, CA and Winner of gaz regan’s Big Cocktail Competition, Bernheim Wheat Whiskey Division, 2010.
Forrest would like to thank “Evelyn my love and our cat Friskey”
22.5 ml (.75 oz) Bernheim Wheat Whiskey
22.5 ml (.75 oz) Rittenhouse Rye Bonded
22.5 ml (.75 oz) PAMA pomegranate liqueur
22.5 ml (.75 oz) Dubonnet Rouge
1 orange twist, as garnish
Shake over ice and strain into a chilled cocktail glass. Shape the orange twist into a heart, and float it on the cocktail.
Runner Up
Down By Law
Adapted from a recipe by Alex Smith, Smuggler’s Cove, San Francisco, & Gather, Berkeley, CA. Runner Up in gaz regan’s Big Cocktail Competition, Bernheim Wheat Whiskey Division, 2010.
15 ml (.5 oz) absinthe, to rinse the glass
45 ml (1.5 oz) Bernheim Wheat Whiskey
7.5 ml (.25 oz) Luxardo Maraschino liqueur
15 ml (.5 oz) maple syrup
15 ml (.5 oz) fresh lemon juice
2 dashes Regans’ Orange Bitters No. 6
1 dash Angostura Bitters
Rinse a chilled coupe glass with absinthe. Shake the remaining ingredients over ice and strain into the prepared glass
Dubonnet Division
Winner
Cat’s Meow
Adapted from a recipe by Ted Kilgore, Taste by Niche, St. Louis, Missouri.
Winner of gaz regan’s Big Cocktail Competition, Dubonnet Division, 2010.
45 ml (1.5 oz) Dubonnet Rouge
15 ml (.5 oz) Grand Marnier
15 ml (.5 oz) fresh orange juice
1 flamed orange zest, as garnish
Shake over ice and strain into a chilled cocktail glass. Add the garnish.
Runners Up
English Channel
Adapted from a recipe by Blair Frodelius, Good Spirits News, Syracuse. Runner Up in gaz regan’s Big Cocktail Competition, Dubonnet Division, 2010.
“I was originally inspired to make a Picon Punch using only British or French created ingredients, thus the name of the cocktail,” Blair Frodelius.
45 ml (1.5 oz) Plymouth gin
22.5 ml (.75 oz) Pimm’s Cup
22.5 ml (.75 oz) Dubonnet Rouge
3 dashes Regans’ Orange Bitters No. 6
1 orange twist, as garnish
Stir over cracked ice and strain into chilled cocktail glass. Add the garnish.
Le Miaou du Chat
Adapted from a recipe by Aaron Butler, Drink and Brattle House Tavern, Boston (with a nod to the cats of France) Runner Up in gaz regan’s Big Cocktail Competition, Dubonnet Division, 2010.
52.5 ml (1.75 oz) Hayman’s Old Tom Gin
30 ml (1 oz) Dubonnet Rouge
7.5 ml (.25 oz) Benedictine
1 dash Fee Brother’s Whiskey Barrel Aged Bitters
1 lemon twist, as an aromatic garnish
Stir over ice and strain into a chilled champagne coupe. Twist the lemon over the drink to release the oils, and then discard the twist.
Her Majesty
Adapted from a recipe by Kyle Ford, The Savoy Tivoli, San Francisco. Runner Up in gaz regan’s Big Cocktail Competition, Dubonnet Division, 2010.
45 ml (1.5 oz) gin
22.5 ml (.75 oz) Dubonnet Rouge .
22.5 ml (.75 oz) St. Germain elderflower liqueur
2 dashes Regans’ Orange Bitters No. 6
1 orange twist, as garnish
Stir over ice and strain into a chilled cocktail glass. Add the garnish.
Lunazul 100% Agave Tequila Division
Winner
Persephone’s Exiliar
Adapted from a recipe by A. J. Rathbun, Seattle Winner of gaz regan’s Big Cocktail Competition, Lunazul 100% Agave Tequila Division, 2010.
“A quick note on the name (just in case–though you’ll probably have picked this up already). Persephone of course is stuck in the Underworld half the year, thanks to some bad choices involving pomegranate seeds and some serious abducting by Hades. “Exiliar” is Spanish for “exile” and gives a shout out both to the Tequila and to the time Persephone has to spend in the Underworld (and also “Exiliar” sounds a lot like “elixir” which is nice). Hopefully, while she’s stuck down there, she has a lot of these cocktails to drink to make her time a little happier.” :A.J. Rathbun
60 ml (2 oz) Lunazul Blanco Tequila
30 ml (1 oz) PAMA Pomegranate Liqueur
15 ml (.5 oz) freshly squeezed orange juice
2 dashes Regans’ Orange Bitters No. 6
Shake over ice and strain into a chilled cocktail glass
Runner Up
8 Degrees
Adapted from a recipe by Scott Marshall, Drink, Boston Runner Up in gaz regan’s Big Cocktail Competition, Lunazul 100% Agave Tequila Division, 2010.
“8 degrees is the latitudinal difference between Caltinasetta, Italy and Jerez, Spain,” Scott Marshall.
30 ml (1 oz ) Lunazul reposado tequila
22.5 ml (.75 3/4 oz) Averna
15 ml (.5 oz) Lustau Fino Jarana fino sherry
15 ml (.5 oz) fresh lemon juice
7.5 ml (.25 oz)1/4 oz. honey syrup
1 dash Fee Bros. Whiskey Barrel aged bitters
Shake over ice and strain into chilled vintage coupe
PAMA Division
Winner
Cupid’s Revenge Cocktail
Adapted from a recipe by Brent Evans, 17Th Street Social Club, Costa Mesa, Ca Winner of gaz regan’s Big Cocktail Competition, PAMA Division, 2010.
“I was fed up shaking Cosmos for a party. Gary’s SFC article about hating Christmas drinks got me going. Originally called the St. Nick’s Cocktail but it’s not just a seasonal drink. Hundreds served later, it’s a hit around here!” Brent Evans.
45 ml (1.5 oz) brandy
15 ml (.5 oz) Cointreau
15 ml (.5 oz) PAMA Pomegranate Liqueur
15 ml (.5 oz) Luxardo maraschino liqueur
15 ml (.5 oz) fresh lemon juice
splash of champagne
1 maraschino cherry, as garnish
Shake over ice and strain into a chilled cocktail glass. Float champagne on top. Garnish with maraschino cherry.
Runners Up
Hades’ Girlfriend
Adapted from a recipe by Bob Stafford, Washington, DC Runner Up in gaz regan’s Big Cocktail Competition, PAMA Division, 2010.
1.5oz Evan Williams Green Label Bourbon
.5oz Pama Liqueur
.5oz Cointreau
3 Dashes Regan’s Orange Bitters No. 6
1 dash lemon juice
1 flamed orange twist, as garnish
Stir and strain into a chilled cocktail glass. Add the garnish.
Shangra-lita
Adapted from a recipe by Blair Frodelius, Good Spirits News, Syracuse. Runner Up in gaz regan’s Big Cocktail Competition, PAMA Division, 2010.
45 ml (1.5 oz) Pama Pomegranate Liqueur
30 ml (1 oz) fresh squeezed orange juice
22.5 ml (.75 oz) fresh squeezed lime juice
1 tsp simple syrup
2 dashes Tabasco sauce
15 ml (.5 oz) club soda
Shake all the ingredients except the club soda over ice, and strain into a chilled cocktail glass. Add the club soda, stir gently, then smile.
Rittenhouse Rye Whiskey Division
Winner
The Final Ward
Adapted from a recipe by Philip Ward, Mayahuel, New York. Winner of gaz regan’s Big Cocktail Competition, Rittenhouse Rye Whiskey Division, 2010.
The classic Last Word cocktail is made with gin, maraschino, Chartreuse and lime juice. Here the whiskey replaces the gin, and Ward changed the citrus from lime to lemon.
20 ml (.75 oz) Rittenhouse rye whiskey
20 ml (.75 oz) Luxardo maraschino liqueur
20 ml (.75 oz) green Chartreuse
20 ml (.75 oz) fresh lemon juice
Shake over ice and strain into a chilled cocktail glass.
Runners Up
Cocktail Dauphine
Adapted from a recipe by Patrick Donnelly Jr., Oliver’s, Seattle Runner Up in gaz regan’s Big Cocktail Competition, Rittenhouse Rye Whiskey Division, 2010.
60 ml (2 oz) Rittenhouse rye whiskey
30 ml (1 oz) Dubonnet Rouge
15 ml (.5 oz) Cointreau
7.5 ml (.25 oz) fresh lemon juice
2 dashes Fee Brothers Whiskey Barrel Aged Bitters
1 orange twist, as garnish
Shake and strain into a chilled cocktail glass. Add the garnish.
Love Potion # 44
Adapted from a recipe by Paul Zablocki, Brooklyn, NY. Runner Up in gaz regan’s Big Cocktail Competition, Rittenhouse Rye Whiskey Division, 2010.
60 ml (2 oz) Rittenhouse rye whiskey
30 ml (1 oz) Carpano Antica Formula
15 ml (.5 oz) Strega liqueur
1 orange twist, as garnish
Stir over ice and strain into chilled cocktail glass. Add the garnish.
Pal o’ Mine
Adapted from a recipe by Aaron ‘Higgins’ Harms,The Richardson, Brooklyn NY. Runner Up in gaz regan’s Big Cocktail Competition, Rittenhouse Rye Whiskey Division, 2010.
“The orange twist adds a lot to this Cocktail- pulling out a rounded body and nice flavors from the ingredients. Tried the “Pal o’ Mine” with a lemon twist and it became a completely different drink,” Aaron ‘Higgins’ Harms
60 ml (2 oz) Rittenhouse Rye
15 ml (.5 oz) Dubbonet Rouge
15 ml (.5 oz) Cointreau
2 dashes Peychaud’s bitters
1 orange twist, as garnish
Stir over ice and strain into chilled cocktail glass. Add the garnish.
Good Spirits News 