Just in time for New Year’s Eve, The King’s Ginger Holiday Cocktail Competition winner Michael Jack Pazdon of Solbar explains his winning cocktail and his use of The King’s Ginger on CineVine.com. Ben Morrison, of both Punk’d and Mutineer fame, makes a surprise appearance that adds little to the experience but somehow adds a giggly glow to the video.
Big props to the talented Christopher Eldridge, aka The Dridge, for putting this video together.
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.
Corzo Throwdown judges hard at work. Photo By Ryan Matsumoto
People have been drinking agave for eons beginning with the ancestors’ witches brew called pulque to the more refined modern tequilas. The traditional ways of harvesting remain the norm, as machete weilding jimadores whittle agave plants down to the pina to begin the roasting and juicing process, while distilling technology continues to modernize the industry. The latest evolution for tequila is its ability to penetrate the luxury spirits market and make fantastic modern cocktails, far from the mixto margaritas and shooters that became synonymous with its name decades earlier.While we should thank the Aztecs for bringing us this agave revolution, we can also hold our glasses high for Manny Hinojosa, the brand ambassador for Cazedores and Corzo tequila, who lives and breathes agave. In Honolulu last week to host and judge the Corzo Throwdown at the Trump Tower Hotel, Hinojosa is intense about Corzo Tequila, and the challenge to create beautiful drinks with it. As one of the newest tequilas launched in ‘04, Corzo came in the ring swinging, with a gorgeous Fabien Baron designed bottle and a unique aging process to ensure some of the smoothest distilled agave delivered to your palate.
Hinojosa says, “This Corzo Throwdown is more than an excuse to get me to Hawaii. It is in its 2nd year. This year the set up is better, the event is bigger, and it is the perfect opportunity to see the best bartender talent in Hawaii create cocktails using Corzo.”
At the Corzo Throwdown at Trump Tower, ten of Oahu’s top bartenders had to compete without knowledge of what they were going to make. After being informed privately that their secret ingredient was blood orange they had ten minutes to search the well stocked “kitchen” for the components to make their drinks, and five minutes to prepare it. The heat was on.
“This format is really fun,” says Sommer Meyer, Regional Sales Manager of Bacardi USA, who owns the Corzo line. “All the mixologists wait in anticipation, and the level of cocktails that come out of this competition really let us see their ability to think on their feet.”
The ten competitors go toe to toe in rounds of two with the judges scoring on nose, palate, balance, ettiquette, and proper use. Judges included Hinojosa, Juan Coronado, Bacardi Brand Master, and Joey Gottesman, Young’s Market Hawaii Mixologist. Gottesman says, “This competition separates the boys from the men. Using the right glass with the right proportion can take your drink from mediocre to amazing.”
Winner Tim Rita with Judges Juan Coronado and Manny Hinojosa and Corzo Models
Winners:
1st place: Tim Rita, Lewers Lounge, created the Hot Love
2nd place: Dave Newman, Nobu, created the Hinojosa
3rd place: Manny Billegas II, Quinns, created the Candy
Tim Rita won the first place prize of an X-Box with his Hot Love creation that used Corzo anejo in an absinthe essenced cocktail class. Rita explains, “My approach was a perfectly balanced spicy and sweet cocktail that had an appealing color as well. I used prickly pear puree because mostly for it’s color second for it’s unique tart flavor. Then I went to tequila’s best friends lime and agave nectar. And to spice it up fresh jalapeno. Last I wanted to use a spirit of resurgence, Absinthe. So basically I muddled sliced jalapeños along with all the non-alcoholic ingredients. Then add the tequila. Shake and triple strain (my signature move), into a martini glass that I rinsed with the absinthe”
Dave Newman’s Hinojosa cocktail utilized B & B, ginger, pineapple and lime served in a rocks glass and garnished with a blackberry and took second place. He took home a bottle of Corzo Anejo. The only bartender from Kona on the island of Hawaii, Manny Billegas II placed third with his sweet sensation called Candy that married melon, cerrano pepper, cinnamon with Corzo blanco and local made soda. “It was an honor to share the battlefield with these guys.” said Billegas.
“Manny’s drink was refreshing.” Gottesman said, “It finished sweet but that was in the name. I drank it right down.” Manny takes home a bottle of Corzo Reposado. A phone call to Tim Rita revealed his X-Box was proudly on display but unopened.
By some incredible turn of events that involved the Association of Alternative Newsmedia, 3 airports and 12 hours, I landed myself at Tales of the Cocktail in New Orleans with 48 hours notice. Tales is an internationally acclaimed event for bartenders, spirit brands, booze media and enthusiasts, celebrating its 9th year as the 5 day bacchanalian conference to be at in the Big Easy.
I chased down fellow Hawaiian, bartender Sam Treadway from the Waikiki Edition passing out leis and competing with his “Killer Fizz” Pina Colada at the United States Bartender’s Guild (USBG) Pina Colada Championship sponsored by Bacardi on Friday night. The special event held at Tales of the Cocktail had 17 bartenders vying for the title that would make them $1,500 richer, adorn their mantel with a fantastic trophy and qualify them for a spot in the World Cocktail Competition in Warsaw, Poland compliments of USBG.
The Championships were held at the Foundry in the Warehouse District of New Orleans where 550 attendees sipped hand shaken Bacardi cocktails and listened to a live Latin band playing Caribbean sounds. Juan Coronado, Bacardi Brand Master, explains,”The main bars were serving Bacardi Legacy cocktails, like the ‘Daiquiri’ from 1898, the ‘Cuba Libre’ from 1900 and the ‘Pina Colada’ from 1954.” Each of the bartenders had a station where they described built and passed out their ever creative versions of the ubiquitous tropical drink while the samplers got to vote on their favorite with a wooden chip.
The winners of the event however were judged by a panel comprised of some of the foremost authorities on cocktails. Technical judges included: USBG National President David Nepove, USBG National Past President Livio Lauro, and Best Technical Performance at the National 2009 USBG Cocktail Contest winner Ronaldo Colli. Tasting judges included: USBG Vice President Aaron Gregory Smith, Bacardi Brand Master Juan Coronado, Bacardi Brand Master David Cid, Bacardi Global Brand Ambassador David Cordoba and Managing Editor of In the Mix Magazine Mike Maven.
Debbi Peek of Chicago was crowned champion of the Pina Colada at Tales of the Cocktail with her Pina Colada called “No Passport Required.” It featured smoked Bacardi Bacardi Anejo and pineapple and ginger purees, with a glass rimmed with toasted coconut and honey. The crowd sourced favorite was Las Vegas’ Matt Myers who received the majority of the chips to take home the People’s Choice award. His Thai Pina Colada had Asian influences and spicy cashews presenting a complex flavor profile.
“The goal of the USBG Pina Colada competition at Tales of the Cocktail was to inspire today’s generation of bartenders to reimagine this classic cocktail and take it forward into the second golden age of cocktails,” said Ann Tuennerman, founder of Tales of the Cocktail. ”The winning cocktails had true balance and complexity of flavor and deserve their place in history alongside the Original Pina Colada.”
No Passport Required Created by Debbi Peek, Chicago
Directions: Shake all with ice. Strain into toasted coconut-rimmed ice-filled Pina Colada glass.
Thai Pina Colada Created by Matt Myers, Vegas
Directions: In an old fashion glass, bruise 6 mint leaves and 2 kaffir lime leaves with Bacardi 8 Rum. Strain rum into blender with Thai Syrup, Pina Colada mix and 1 scoop of ice. (Reserve glass with bruised leaves). Blend until smooth. Pour contents into old fashion glass with bruised leaves. Stir leaves quickly. Garnish with 1 Lemon grass shoot, 1 kaffir lime leaf and a slapped mint crown. Provide a straw and enjoy!
Killer Fizz Created by Sam Treadway, Hawaii
Directions: Put all ingredients except soda water, Allspice Dram and pineapple chunks into your shaker. Dry shake and then shake vigorously with ice. Pour your soda water into your chilled collins glass. Double strain the shaken mixture over the soda water. With a kitchen torch, lightly roast the pre-soaked pineapple. Lay the burnt pineapple chunks over your drink on a pick. Serve with a straw.
The Largest Charitable Wine Competition in North America Celebrates Record Turnout
Best-in-class winners photo below: from left, Chardonnay, Riesling, Cabernet, Icewine
ROCHESTER, N.Y., Wednesday, March 30, 2011 – A total of 3,298 wines from 788 wineries, 19 countries, 6 Canadian provinces, and all 50 states entered to compete for awards in the 11th Annual Finger Lakes International Wine Competition (FLIWC) – the most wines entered to-date in the history of this competition.
“The Finger Lakes International Wine Competition is the largest wine competition in the world supporting a single charity,” said event founder, Peter Parts. “This year, we reached a milestone in entries. If you put all the wine that was sent in for this competition end-to-end, it would extend more than 2 and a half miles. This is the best turnout we have received to-date and what’s more is all proceeds benefit Camp Good Days & Special Times — more support to people who need it most.”
Sixty renowned national and international judges from 15 countries participated in the two-day competition March 26 and 27, which took place in Rochester, N.Y., about 45 minutes from the heart of Upstate New York’s Finger Lakes wine region. David G. Male, of Buffalo, N.Y., certified international judge, served as the competition chairman. Ron Dougherty of Rochester, N.Y., was the Assistant Competition Chairman.
The judges awarded 76 Double Gold, 261 Gold, 1,028 Silver and 1,326 Bronze medals. Special award categories include: the John Rose Award for the best in class Riesling and the Crystal Grape Award for the best in class Icewine. Awards are also given for the highest-scoring Double Gold Chardonnay and for the highest-scoring Double Gold Cabernet Sauvignon.
The highest honors were awarded to:
JOHN ROSE AWARD: Zugibe 2009 Finger Lakes Late Harvest Riesling
CRYSTAL GRAPE AWARD: Vignoble Riviére du Chêne, 2009 Monde Vidal
BEST CABERNET: J. Lohr 2007 Hilltop Cabernet Sauvignon
BEST CHARDONNAY: Santa Barbara Winery 2008 Chardonnay
A complete list of the 2011 medal winners is listed on www.fliwc.com.
The event culminates with the Annual Camp Good Days Wine Auction & Dinner on Saturday, May 7, at the Rochester Plaza, Rochester, N.Y. The largest medal winning wine dinner and wine auction in Rochester’s history features 250 Double Gold, Gold and Silver Medal winners of the competition from around the world. In addition, 60 live auction lots and more than 200 silent auction lots include FLIWC medal winning wines, plus rare wines from private collections, and other fabulous items.
The beneficiary of the event, Camp Good Days and Special Times, is a not-for-profit organization dedicated to improving the quality of life for children and families all over the world, whose lives have been touched by cancer and other life-threatening challenges. Located in the heart of New York State’s Finger Lakes wine country, the Camp offers residential programs, year-round activities, and events for adults and children.
“Out of 33 major commercial wine competitions in North America, this is the second-largest,” said Parts. “But, the best part is, from the money we raised last year over 350 kids were able to go to Camp Good Days & Special Times free of charge.”
A sea of wine adorers, what I first saw, what I would wade through in doing my tastings. Wines from nearly everywhere were represented, pouring some of their winners, and other released bottles. One impressive reality to this daunting event, the presence of food, water, responsible hospitality. At events like this, as all we in the industry know, it’s far too easy to lose track of tastes, and the result is never lovely on an empty stomach, or dehydrated. Fort Mason’s designated structure provided a conducive stage, allowing spots for conversation, snacking, sipping; a truly social wine world scene. Many could be seen taking pictures of friends, bottles, winery reps, the views of the Bay from the windows, Alcatraz. Some would just sip, watch the oddly fanatical rain pound the Bay’s waves.
Saw some familiar wines, such as T.R. Elliott, Mike Muscardini, J. Lohr, and was introduced to some new ones, such as Sextant, Sequana, Red Feather, and, perhaps my favorite, XYZin. I was dazed by how many of these winners were relatively younger wines, and how incredible they tasted. I noticed more blends and less-known varietals than I thought I would. Many could be heard saying “Wow,” or “I’ve never heard of that before.” It seemed as though with every new lap I took around the floor, I noticed a new pouring station, tasted new wines, made new contacts. Then I noticed an upper level, could see what I thought to be winery names, signs, people taking pictures of the human ocean just down the stairs. I had to investigate. Not just for the wine, and pics, but to see if there would be anymore amazing breads, cheeses, and other deliciously condensed apps. The upstairs area was quite social, crowded with conversation. Here is where you’d want to be if you wished to better hear your friends’ assessment of the wine you were on, wanted to engage in reaction, appreciation. Great area for wine involvement, like the flourishing floor below, just a bit more manageable.
It’s difficult for me, as a journalist, especially a wine journalist, to be relegated to the who-what-why-where-when seat, when there are dozens of each. Yes, it was a bit overwhelming to the ticket holder, but all the more reason to explore, investigate. See what’s out there. A couple of pourers actually could be heard saying such to flustered glass holders. One said it to me, without me telling him my purpose for attendance, “Education, experimentation, enrichment.” The Chronicle delivered a masterful event and arrangement of wine stunners, one consistent with the encompassing many hold of wine: an occasion, a good time. Sip, sip …
There have been a lot of changes made by the Brewers Association this year. At the beginning of the year, the BA announced changes they made to their designation of “small” in its definition of a “craft brewer” and just recently, the BA announced changes made to the Great American Beer Festival in that they’ve expanded their competition to include U.S. Territories. What was once strictly limited to the 50 states of the U.S., breweries located in the unincorporated, organized U.S. Territories of Guam, Northern Mariana Islands, Puerto Rico and U.S. Virgin Islands will now be eligible to enter the GABF.
I think this is great and hopefully it will encourage brewers in those areas to step up and make a name for themselves. I’ll be watching closely and I can’t wait until one of them brings home a medal!
Once again, the incredibly talented team over at Plumbline Studios has left us speechless as they have won yet another award for an original advertisement that they have created for Mutineer Magazine. Out of 1,640 entries in the 2010 Summer Semi Annual Design Contest of the American Design Awards, Plumbline Studios walked away with an insane five awards, with one of them being the Mad Libations subscription advertisement (as seen above) for Mutineer in the category of advertisements. Continue Reading »
