Friday night, the High Museum of Art held their first ever mixology competition. Guest of the event, were given 15 tickets to sample each of the 15 cocktails. After tasting each one, we had to vote for our favorite. As I sampled each one, I realized that this was going to be really difficult. The mixology skills of this group of bartenders were amazing! There was so much thought and showmanship put into these cocktails. I was blown away!
In addition to the fantastic selection of cocktails, guests were also provided a nice spread of food by Woodruff Catering, powered by Sterling Spoon. Outside guest could also partake in the Free Waffle House Food Truck. Yes!!!
After sampling all of the cocktails it was time to choose the winners. Congratulations to all the winners! Your cocktails were amazing!!!
This interpretation of desert Rain quenches thirst with ingredients found in some of the Earth’s driest places. Sandstone and ozone are aromatic components.
1 1/2 ounces Bellion vodka
1 ounce clarified prickly pear juice
1/4 ounce aloe liqueur
1 ounce cactus water
1/2 tsp sage honey
Combine all ingredients with ice in a mixing tin and stir. Pour into a Nick and Nora glass and enjoy.
The distinctive features of each spirit stand out in this crisp, refreshing concoction.
3/4 ounce Bellion vodka
3/4 ounce Bonal Gentiane Quina
3/4 ounce pamplemousse liqueur
3/4 ounce lemon juice
1/2 ounce basil simple syrup
Shake all ingredients and strain into a rocks glass over a king cube. Garnish with a fresh basil leaf.
People’s Choice Runner Up
Drift Fish House and Oyster Bar
This refreshing citrus cocktail transport you to Casa Florida, Miami. The base spirit is vodka, Florida’s top-selling spirit.
2 ounces Bellion vodka
1 ounce lemon
1/2 ounce almond orgeat
1/4 ounce spiced-pineapple reduction (pineapple, vanilla sticks, star anise, allspice berries, nutmeg, and clove)
1/4 ounce hibiscus grenadine (pomegranate juice and dried hibiscus petals)
Orange and lemon zest.
In a cocktail shaker, combine first five ingredients with ice and shake well. Pour into a rocks glass topped with crushed ice. Garnish with three pineapple leaves and citrus zest.