Congratulations to Nick Detrich for his $800 prize winning recipe for “Antique City ” and to Blake Kaiser for his $200 prize winning recipe for “Garden Smash”.
Here are the top 10 finalists and the names of their cocktails.The recipes for each are further below:
1) “Antique City” by Nick Detrich
2) “Bloody Marie” by Christian Romero
3) “Faubourg Flip” by Zack Miller
4) “Frenchmen Street Cooler” by Abigail Gullo
5) “Garden Smash” by Blake Kaiser
6) “Love in the Afternoon” by Abigail Gullo
7) “Mid-City Swizzle” by T. Cole Newton
8) “Randi’s Rose Garden” by Val Desalvatore
9) “Red Honey Cooler” by Frankie Mazzanti
10) “The Flying Fig” by Abigail Gullo
The Two Winning Recipes Are:
From Nick Detrich of Cane & Table
1.5oz New Orleans Crystal
.75oz Spiced Strawberry and Steen’s Shrub*
Barspoon Atelier Vie Toulouse Red Absinthe
Combine ingredients in a Mixing tin with ice and shake vigorously for 4-5 seconds. Strain over fresh ice in a double old-fashioned glass. Gently beat a bouquet of mint against the side of the glass and mount in the drink.
In a small pot combine:
1 cup of John Dales Farms Strawberry puree
.5 cup Steen’s Cane Vinegar
1.25 cups Domino Sugar
2 sticks of cinnamon
Combine all ingredients, except sugar and vinegar, and simmer for twenty minutes. Kill heat and incorporate sugar and vinegar. Allow to stand until cooled.
GARDEN SMASH from Blake Kaiser of Blue Crab Restaurant
1 1/2 oz Old New Orleans 3yr Rum
3/4 oz Peach simple syrup (this is made by combining fresh peach puree with simple syrup)
5 Vietnamese basil leaves
2 mint leaves (medium size or 1 large)
1- Combine all the ingredients in a mixing glass and muddle
2- Fill shaker 2/3 of the way with ice and combine with contents of mixing glass
3- Shake vigorously
4- Pour into a large rocks or small Collins glass
5- Garnish with a strawberry, mint spring and a Vietnamese basil
The Finalists recipes are below:
Red Honey Cooler by Frankie Mazzanti
A hot summer afternoon in New Orleans and a red honey cooler, a perfect blend.
1.5 oz of Toulouse RED absinthe
2 oz fresh squeezed Louisania grapefruit
1Tbsp. local honey
1 sprig fresh basil
Mid-City Swizzle T. Cole Newton
1 oz Rougaroux Dark Rum
1 oz Becnel Raspberry Wine
1 oz fresh grapefruit juice
1/2 oz local honey syrup
8-12 rosemary leaves
1 light dash Tabasco
Combine all ingredients with ice, shake, and strain through a mesh strainer into a Collins glass. Fill with ice, and garnish with a rosemary sprig and grapefruit peel.
To make honey syrup, dilute 2 parts honey with 1 part hot water.
Bloody Marie by Christian Romero
3 oz Oryza vodka
6 oz fresh heirloom tomato juice (purple Cherokee preferred)
1/2 oz collard greens juice (or any in-season greens juice)
1/2 oz celery juice
1/2 oz cucumber juice
1 tsp raw simple syrup (*recipe below)
8 drops Tabasco hot sauce
4 drops Cajun Chef Green Hot Sauce
pinch fine chopped cilantro
pinch fine chopped jalapeno
pinch fine ground sassafras (file)
Wedge of key lime or Meyer lemon
Rim highball glass with lime or lemon, then coat with Zatarain’s Creole Seasoning. Mix all ingredients, shake and pour over ice. Garnish with pickled okra, pickled beans, and, if available, a squash blossom.
Mix can be made in pitcher proportions ahead of time, chilled, and then added to vodka when served. For pre-mixed drinks, combine 3 oz Oryza vodka and 8 oz Bloody Marie mix, shake and serve on ice with garnish.
Faubourg Flip by Zack Miller
1 1⁄2 oz. Toulouse Red Absinthe 1⁄2 oz. fig leaf simple syrup (see recipe above) 1⁄2 tsp. Steen’s Cane Vinegar 1 egg white 1 dash Peychaud’s Bitters 1⁄4 oz dark rum (Rougaroux or Old New Orleans)
Add all ingredients to a cocktail shaker, shake first without ice for approximately 30 seconds. Add ice and shake again for another 3o seconds. Fine strain into a coupe or old fashioned glass rinsed with the dark rum.
Randi’s Rose Garden by Val DeSalvatore
2 ounces local strawberry-infused New Orleans Crystal rum
1/4 ounce rose extract (made from our server, Randi’s rose garden…hence the name.)
3/4 ounce fresh squeezed lime juice
3/4 ounce local cane syrup
5 muddled mint leaves
Muddle 5 mint leaves together with 3/4 ounce local cane syrup, add 2 ounces of local strawberry-infused New Orleans Crystal rum, 1/4 ounce rose extract, 3/4 fresh lime juice. Shake and strain over ice. Top with a splash of soda.
The Flying Fig by Abigail Gullo
1 1/2 oz Oriza Vodka
1/2 oz Lavender syrup
3/4 oz lemon
muddle one fresh fig
Garnish: fresh flowering lavender
Muddle fresh fig into lavender simple syrup. Double strain and serve in a chilled cocktail glass. Garnish with a sprig of fresh flowering lavender.
Love in the Afternoon by Abigail Gullo
1 oz Toulouse Red absinthe
3/4 oz honey cantaloupe syrup
4 oz sparkling wine
garnish with fresh leaf of slapped sage
Muddle elderberries in honey cantaloupe syrup, add absinthe and shake over ice. Double strain into a champagne or wine glass and top with sparkling wine and a fresh leaf of sage gently slapped to release the aromatics.
Frenchman Street Cooler by Abigail Cullo
2 oz Old New Orleans Crystal rum
1 oz watermelon juice
1/2 orange juice
1/2 simple syrup
garnish with sliced cumbers and sprig of fresh basil (thai basil if available)
gentle muddle cucumbers in the bottom of a tall collins glass. Build the rest of the ingredients on top, add ice and stir gently. garnish with cucumber slice and fresh thai basil sprig.
The judging will be done both by popular demand and by a panel of celebrity judges. The winner by majority vote of the audience at the 1st Annual Garden to Glass event will be awarded a $200 prize. The panel of 5 judges will choose a winner through a blind tasting and award an $800 prize to the creator of the best tasting, most creative cocktail. One recipe can win both prizes.
The criteria for entry are:
2oo Mile Mixers: The mixers can be made from any local ingredients that are grown or sourced within a 200 mile radius of New Orleans. Though not mandatory we encourage you to go 100% local and the use of non-local ingredients will detract from the recipe’s chances of winning. A list of possible garden ingredients that can be sourced in June is below but new botanical, horticultural discoveries are encouraged.
Recipes need to be emailed to email@example.com with the subject line “Garden to Glass Recipe Contest”.
The top 10 recipes will be invited to the final judging that will take place at Old New Orleans Rum Distillery on June 17th.
Each contestant can submit up to 5 recipes. Contestants can be amateur or professional bartenders, chefs or accountants.
Contestants must be 21 years or older.
milk (Kleinpeter, Smith, Mauthe)
grapefruit / juice
mayhaw berries/ juice
sage (many varieties)
mint (many varieties)
basil (many varieties)
hot peppers (red or jalapeno)
sugar (Rouses Best Yet brands are local)
For retail locations:
Atelier Vie click here ,
dp distillers can be bought at the following:
Old New Orleans Rum can be bought here
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