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The 3rd Annual Mutineer Magazine Red Carpet Party came to a dramatic close on Sunday night as the winner of The King’s Ginger Holiday Cocktail Competition was named. After a fierce competition with an array of cocktail submissions from one end of the spectrum to the other and with an absolutely world class panel of judges, Michael Jack Pazdon of SolBar at the Solage Resort in Calistoga was named the champion. Find his cocktail submission below.

The King’s Waes Hail
by Michael Jack Pazdon, SolBar

Combine all ingredients, aside from the genever, in a mixing glass, dry shake for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops gingerbread spice tincture and 5 drops Genevieve on top of foam.

*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle and refrigerate.

**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nutmegs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1 c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain and bottle in a medicine dropper.

In second place, Jason Withrow of Yountville’s REDD with his cocktail “Rosey Cheeks”.

In third place, Matt Jerome of Napa’s Angèle with his cocktail “Fallen Apple”.

Michael Jack Pazdon announced as first place winner for The King’s Ginger Holiday Cocktail Competition.

Competitors of The King’s Ginger Holiday Cocktail Competition pose on the red carpet with Anchor Distilling’s President David King.