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Tales of the Cocktail | Spirited Awards

Since its founding in 2007, the Spirited Awards® have become one of the industry’s most sought-after awards, recognizing beverage professionals, products, and establishments across every facet of the spirits and cocktail community on a global scale. The award categories spotlight a range of talent from bartenders, journalists, and brand ambassadors, and entities from bars, to brands and media, to ensure each aspect of the industry is well represented and recognized for its contributions.

“The annual Spirited Awards® come with a legacy and deep-rooted traditions that have been forged over the course of the past decade,” said Tales of the Cocktail Foundation Board Member, Gary Solomon Jr. “We’re looking forward to upholding that tradition, but more than that, we’re excited to diversify the international pool of committee chairs and judges who have the impossibly hard job of selecting the best and brightest across the industry.”

Organized into four pillars, the Spirited Awards® are comprised of industry accolades — American and International — writing awards, and a few highly coveted, overall awards that transcend regionality including World’s Best Cocktail Bar and World’s Best Cocktail Menu. A full list of categories can be accessed here.

“Safeguarding the integrity of the Spirited Awards® is incredibly important to us,” added Board Member Neal Bodenheimer. “We are updating our policies and criteria this year across all categories to make sure they accurately represent the organization’s values and further its mission.”

Winners will be voted on by two panels of over 100 industry experts, led by Charlotte Voisey (Chairperson), Jacob Briars (Spirited Awards International Chairman), Paul Clarke (Writing and Media Committee Chair) Bridget Albert and Kiowa Bryan (U.S. Committee Chairs).

“The Spirited Awards have allowed the industry to recognize excellence and celebrate advances in the cocktail industry around the world for the past eleven years and I look forward to that continuing this year with a broad group of judges representing regions across the USA and throughout the rest of the world,” said Charlotte Voisey, Chairperson of the Spirited Awards®. “ As always nominations are encouraged from far and wide to truly capture the very best of the bar world.”

Tales of the Cocktail will be hosted in New Orleans from July 17th to 22nd, 2018, and the Spirited Awards® will occur on July 21st, 2018. To view the past Spirited Awards® winners, click here. To learn more about Tales of the Cocktail, please click here.

The Whole Lemon

It’s not too late to enjoy the last of the winter citrus! You can use every little bit of your lemon from pulp to peel. Make a wonderful bitter-lemon soda for this next spring cocktail creation.

For a savory twist try shaking in a sprig of fresh thyme or tarragon with the gin and bitter lemon before adding the sparkling water. This drink is also delicious with the addition of 1/4 ounce of Green Chartreuse.

Gin with House-made Bitter Lemon and Soda

Makes 1 cocktail.

1 1/2 ounces gin
1 ounce House-made Bitter Lemon (recipe follows)
2 ounces chilled sparkling water

Garnish: lemon wedge and fresh thyme or tarragon

Measure the Martin Miller’s Gin and Bitter Lemon into a mixing glass. Fill glass 3/4 full with ice. Shake vigorously. Add the sparkling water and swirl in mixing tin. Strain into a tall Collins glass filled with fresh ice. Garnish with lemon and herbs if desired

House-made Bitter Lemon
I like to use my Vitamix blender for its high power to blend the lemon mixture.

Makes 2 1/2 cups

4 large Sunkist lemons
1 1/2 cups sugar
2 cups water

Wash lemons and cut the ends off. Then slice each lemon in half lengthwise and each half into 4 slices. Combine lemons, sugar and water in a blender cup. Process until almost smooth but a few particulates still exist. Place mixture in a medium non-corrosive pan and bring to a boil over medium high heat. Let boil for 1 minute then remove from heat and let steep for 1 hour. Strain through a fine strainer. Store refrigerated for up to 2 weeks.

Vibe Conference 2018

We had a blast at this year’s Vibe Conference! A whirlwind of an event for beverage industry leaders to mix, mingle and hear about the latest industry trends.

Representing Monin for the 9th year in a row, the Liquid Kitchen team brought their own “Wow Factor” in funky 70’s style!

We especially enjoyed making the Smoke & Spice Blood Orange Sunrise for guests at the Tuesday evening reception – featuring Monin’s Blood Orange Puree, Sauza Blue Reposado Tequila, Spiced Ginger Syrup, Fresh Lime and a “Flash” of Mezcal! (Recipe below) It was a highlight of the evening!

Speaking of “WOW Factor” – Kathy Casey along with Liquid Kitchen Beverage Director, Layla Linn, taught audiences how to engage their guests with unexpected and extraordinary cocktail elements – from garnishes and techniques to interactive experiences. They also shared inspiring ideas and tips for implementation into cocktail and non-alcoholic menus. Click the image below to see the full presentation!

It is always an honor to be a part of such a great hospitality conference. What will next year bring?

Cheers!

-Liquid Kitchen Team

SMOKE & SPICE BLOOD ORANGE SUNRISE

Makes 1 Drink

1/2 oz Monin Blood Orange Puree

2 oz Sauza Blue Reposado Tequila

3/4 oz fresh lime juice

1/2 oz Spiced Ginger Syrup (recipe follows)

———————————————-

2 sprays Mezcal

Garnish: blood orange chip, fresh bay leaf and flash paper on a pick

Measure the Monin Blood Orange Puree, tequila, lime, and Spiced Ginger Syrup into a mixing glass. Fill with ice, cap and shake. Pour into an old fashioned glass. Spray with mezcal and garnish with blood orange chip. Arrange bay leaf and flash paper on pick, add to drink, light flash paper in front of guest and serve.

Spiced Ginger Syrup

Makes 4 1/2 cups

1/2 cups fresh ginger chopped

1/2 cup Monin Cinnamon Syrup

4 cups Monin Pure Cane or simple syrup

Place all ingredients into a blender and blend until smooth. Strain syrup through a chinoise fine strainer. Store refrigerated for up to 10 days.

Recipe © Kathy Casey Liquid Kitchen® – For more recipes visit www.LiquidKitchen.com

Maraschino Cherries: From Harvest to Jar

Spring is just around the corner and that means cherry blossoms will be busting open in no time! Bright and sweet, Maraschino cherries are a fond favorite from our childhood but how are they made? Check out this Throwback Thursday clip of Kathy Casey on the hunt, touring the beautiful cherry orchards of Washington and Oregon to see how the maraschino cherry is made from harvest to jar.

Want a nice cocktail to go with those d’lish cherries? Try making up a JBT Blue Barrel Aged Cocktail. By the time it’s ready to serve, those beautiful cherry blossoms will be filling up the cherry trees. Barrel aging a cocktail is a fun and simple way to add mellow and nuanced spice to a cocktail. Check out Woodinville Whiskey Co. for barrels both large and small.

JBT Blue Barrel Aged Cocktail

Makes 1 cocktail

1 – 750 ml bottle bourbon

2 cups red vermouth

1 1/2 cups silver tequila

1 1/2 cups triple sec

1 cup Campari

Stir ingredients together in a large pitcher. Add to barrel using a funnel. For a small barrel, age for around three weeks, tasting samples each week. Tip: fill barrel with water and soak overnight to deter leaks. When serving, pour out enough for one cocktail. Stir with ice. Strain into a cocktail glass. Garnish with a maraschino cherry.

Boulevardier – KC Style

Add a little class to your New Year’s Eve cocktail selection this year with a sipper that is sure to set the mood for sophistication – the classic Boulevardier. A must for a night of celebration – it is also a great cocktail to add your own spin on as well!

I like it more spirit forward and made with lighter Aperol which adds a light bitterness and a touch of orange, stirred and served over large format ice. A little different from the traditional 1-1-1 ratio with Campari and lemon.

But there are lots of other variations too, like this beautiful VSOP Boulevardier by Fairmont Tastemakers. A split of Gentleman Jack and Remy Martin VSOP elevate this cocktail to a whole new level.

You can’t go wrong, so try adding your own twist and ring in the new year in style!

KC Style Boulevardier
Makes 1 drink

1 1/2 ounce Rye Whiskey

3/4 ounce Spiced Vermouth (*Recipe Follows)

3/4 ounce Aperol

Garnish: orange peel

Measure the rye, Spiced Vermouth and Aperol into a mixing glass. Fill 3/4 full with ice. Stir with a bar spoon until well chilled. Strain into a rocks glass with a large format ice cube. Garnish with a an orange peel expressing the oils over the glass before serving.

*Spiced Vermouth
Great to use in any cocktail calling for red vermouth such as a Negroni. Or serve it over ice as an aperitif. The addition of the spiced rum helps stabilize the vermouth to last longer. For a summer variation substitute the cranberries for fresh blackberries and the orange peel for lemon peel.

Makes 2 cups (16 ounces)

8 strips of orange peel
2 large slices of fresh ginger
4 whole allspice
10 whole cloves
1/3 cup fresh cranberries
2 ounces spiced rum
2 cups sweet red vermouth

Combine ingredients in a pretty bottle. Allow to sit, refrigerated, for at least two days before using.
Store refrigerated for up to a month. Flavors will intensify, strain if desired.

Recipe by: Kathy Casey

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