Wednesday, April 6, 2011

Local Bar Stars Head To DonQ Finals!

Josh Pearson of Sepia; Lynn House of Blackbird.

Two local drinks darlings are heading to the DonQ Finals, a pretty big deal bartender competition taking place in New York in May.

Blackbird's Lynn House and Sepia's Josh Pearson won in their categories, Fruit Forward, Long Drink and Fancy Spirited Cocktail, respectively.

Here are the winning recipes:

Bi Polar (Lynn House)

2 oz Don Q Anjeo
1 oz lime juice
1 oz passion fruit puree
1 strawberry puree
1 simple syrup
6 drops North Shore Sirene
6 drops Green Chartreuse

In one mixing glass, combine 1 oz Don Q, .5 oz lime juice, .5 oz syrup, 1 passion fruit puree and 6 drops of North Shore Sirene. In another mixing glass combine 1 oz Don Q, .5 oz lime juice, .5 oz simple syrup, 1 oz strawberry puree and 5 drops of Green Chartreuse.

Add ice to both and shake vigorously. Fill a Collins glass with crushed ice, pour the passion fruit mixture in first, top with strawberry mixture. Garnish with a strawberry, petite rose and other flowers.

Strange Overtones (Josh Pearson)

Mix without ice: (recipe scaled down to serving quantity)

2 oz Don Q Grand Anejo
1 oz Rhubarb Shrubb*
3/4 oz Gran Classico Bitters
Dash of Bittertruth Cajun Bitters

Barrel age** for one month.

To serve decant 3.75 oz of cocktail from barrel. Place in mixing glass and stir 30 times. Strain onto ice sphere in American rocks glass. Garnish with orange twist (discard peel) and place a rhubarb tuile*** on the glass.

*Rhubarb Shrubb

Caramelize 1 cup Muscavado sugar. Add 1 cup Lillet Blanc and bring to boil.

Add to this:

2 cups chopped rhubarb
1 cup sherry vinegar
1 cup raspberry vinegar
1/2 cup strawberries
1 tsp angelica root
1/2 tsp angelica seeds
1 tsp grated ginger
1 vanilla bean
1/4 tsp crushed cardamom
1 Kaffir lime leaf
zest 1/2 lemon
zest 1/2 orange
pinch cinnamon
4 rose petals

Boil 10 minutes and strain. Stir in 2 oz blood orange juice. Bottle and refrigerate.

**To Prepare Barrel

Wash a 1/2 gallon unused American Oak barrel with an off-dry Riesling. Place prepared cocktail in barrel and seal. Store in a cool dark place for one month.

***Rhubarb Tuile

Boil the finely shaved Mandolin rhubarb in simple syrup for 5 minutes. Place on lined baking sheet. Blot with paper towel. Bake in a 300 degree oven for 10 minutes. Curl while still hot.


In other mixology news, online voting is underway for the second-annual Star of the Bar Mixology Competition, which is part of the National Restaurant Association's conference.

Two Chicagoans, Dante LoPresti (Double A) and Carlos E. Cuarta (High Proof), are participating. Voting ends April 11.

Good luck to all!

1 comment:

Elizabeth said...

Some very interesting recipes here using rhubarb. Thank you for sharing them.