GSN Alert: Tales of the Cocktail® 2014 Spirited Award Winners

TOC-2014WEB-SpiritedAwardsBanner3Good Spirits News congratulates all of the winners of this year’s Tales of the Cocktail® Spirited Award!  Cheers, everyone!

American Categories
American Bartender of the Year
Sean Kenyon (Denver)

Best American Bar Team
Trick Dog (San Francisco)

Best American Brand Ambassador
Neyah White (Suntory Japanese Whiskies)

Best American Cocktail Bar
The Dead Rabbit (New York)

Best American High Volume Cocktail Bar
Polite Provisions (San Diego)

Best American Hotel Bar
Clyde Common (Portland)

Best American Restaurant Bar
The NoMad (New York)

Best New American Cocktail Bar
Three Dots and A Dash (Chicago)

International Categories
International Bartender of the Year
Simone Caporale (London)

Best International Bar Team
Artesian at the Langham (London)

Best International Brand Ambassador
Giuseppe Gallo (Martini)

Best International Cocktail Bar
28 Hong Kong Street (Singapore)

Best International High Volume Cocktail Bar
Schumann’s (Munich)

Best International Hotel Bar
Artesian at the Langham (London)

Best International Restaurant Bar
The Bon Vivant (Edinburgh)

Best New International Cocktail Bar
White Lyan (London)

Best Cocktail & Spirits Publication
Imbibe Magazine (United States)

Best Cocktail & Spirits Writer
Paul Clarke (United States)

Best New Cocktail/Bartending Book
Beachbum Berry’s Potions of the Caribbean by Jeff Berry (United States)

Overall Categories
Best Bar Mentor
Dushan Zaric (United States)

Best New Product
Del Maguey Ibérico Mezcal (Mexico)

World’s Best Cocktail Menu
The Aviary (Chicago)

World’s Best Drinks Selection
The Dead Rabbit (New York)

Helen David Lifetime Achievement Award
Julio Bermejo of Tommy’s Mexican Restaurant (San Francisco)

World’s Best Bar
Artesian at the Langham (London)

GSN Alert: 2014 Tales of the Cocktail® Official Cocktail Competition

2014-Logo-with-New-OrleansTaming the Hurricane For the 2014 Cocktail Competition, Tales of the Cocktail® is getting back to its New Orleans roots by celebrating one of the city’s most renowned cocktails: The Hurricane. A legend of the French Quarter since the 1940s, the Hurricane has become a staple in bars around the world. Now we’re challenging bartenders to pay homage to this classic cocktail with their own creations. The Hurricane hails from Pat O’Brien’s on Bourbon Street.  Whiskey was in short supply after WWII, while liquor distributors were overstocked in rum; their solution was to force bars to buy a case of rum with every Scotch purchase.  Legend has it that Pat O’Brien’s head bartender, Louis Culligan, came up with the Hurricane as a way to get rid of all that rum.  Culligan revealed his recipe to “Cabaret” magazine in 1956:  4 ounces of gold rum, the juice of 2 lemons, and 2 ounces of “Fassionola,” a brand of bottled red passion fruit mix. How you reinterpret this drink for 2014 is up to you, but in order not to stray too far from the original concept, your recipe must follow these three rules:

  •     Your base spirits must include (but are not limited to) at least one rum.
  •     Your sweetening agents must include (but are not limited to) passion fruit.
  •     It doesn’t matter how you get there, but the color of your drink should be red — or at least reddish, which is one of the hallmarks of the Hurricane.  So is the Hurricane’s signature curvaceous tall glass; bonus points for crafting a drink that looks good in one.

Click here to enter: TOTC 2014 Competition

GSN Alert: 2014 James Beard Foundation Nominees

2014_jbfawards_revHere are the 2014 nominees for the beverage industry.

Outstanding Bar Program
Anvil Bar & Refuge, Houston
Arnaud’s French 75 Bar, New Orleans
Bar Agricole, San Francisco
The Bar at the NoMad Hotel, NYC
The Broken Shaker, Miami Beach, FL
Butcher and the Rye, Pittsburgh
Canon, Seattle
Clyde Common, Portland, OR
Columbia Room inside the Passenger, Washington, D.C.
Cure, New Orleans
The Dead Rabbit, NYC
The Franklin Mortgage & Investment Co., Philadelphia
Hard Water, San Francisco
The Hawthorne, Boston
Kimball House, Decatur, GA
Maison Premiere, Brooklyn, NY
Marvel Bar, Minneapolis
The Porter Beer Bar, Atlanta
Rivera, Los Angeles
Rogue 24, Washington, D.C.
Taste, St. Louis
Trick Dog, San Francisco
The Varnish, Los Angeles
The Violet Hour, Chicago
Williams & Graham, Denver

Outstanding Wine Program
5 & 10, Athens, GA
A16, San Francisco
Addison at the Grand Del Mar, San Diego
Archie’s Waeside, Le Mars, IA
Bar Boulud, NYC
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
CityZen at Mandarin Oriental, Washington, D.C.
FIG, Charleston, SC
The Grill Room at Windsor Court Hotel, New Orleans
The Little Nell, Aspen, CO
Marcel’s, Washington, D.C.
Momofuku Ssäm Bar, NYC
Picasso at Bellagio, Las Vegas
Press, St. Helena, CA
Rouge Tomate, NYC
Sepia, Chicago
Spago, Beverly Hills, CA
Troquet, Boston
Yono’s Restaurant, Albany, NY

Outstanding Wine, Spirits, or Beer Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wine, Napa, CA
Stephen McCarthy, Clear Creek Distillery, Portland, OR
Garrett Oliver, Brooklyn Brewery, Brooklyn, NY
Luca Paschina, Barboursville Vineyards, Barboursville, VA
David Perkins, High West Distillery & Saloon, Park City, UT
Tom Peters, Monk’s Cafe, Philadelphia
Joey Redner, Cigar City Brewing, Tampa, FL
Jörg Rupf, St. George Spirits, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Rob Tod, Allagash Brewing Company, Portland, ME
Ann Tuennerman, Tales of the Cocktail, New Orleans
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
Burt Williams, founder of Williams Selyem Winery, Healdsburg, CA
David Wondrich, spirits educator, Brooklyn, NY
Stephen M. Wood, Farnum Hill Cider, Lebanon, NH

To see the entire list, click here.