Swizzle Cocktail Competition
Justin Pasha (CEO and Founder, The Cup Bearer)
Nettie Frank (Chef, Silver Whisk)
Sean O'Neil (Owner, Crafter's Cocktails)
Freddie Viren (Founding Board member, Orange County USBG)
Cindy Cafferty (Mixologist, The Chestnut Club)
Mike Gorman (Founder, The Best Drink Ever)
Location: Culinary & Keynote Stage
Date: Thursday, May 5
Time: 12:30 pm - 1:45 pm
Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass, Exhibit Hall Only Pass, Exhibit Hall Pass Plus, TSE Conference Pass, TSE Premium Pass
Track : CS-Culinary, CS+TSE Bridge
Vault Recording: TBD
Audience Level: All
Join emcee Justin Pasha of The Cup Bearer as he challenges four caterer/bartender competitors to deliver the most delicious cocktails in three separate categories, temperance, bourbon, and gin. From sweet summer sippers to the darkest of winter pick-me-ups, this annual spirited (and now unspirited) event is always a good way to jumpstart your bar program for the year ahead. Why? Because bartenders also have to share their recipes! Come cheer on the competitors in these categories:
ROUND ONE: Temperance
Make mine a mocktail, please!
“Sales of non-alcoholic beverages spiked 33%, to $331 million in the last year,” a NielsenIQ reported in fall 2022. As no-alcohol spirits hit the market, beverage flavors have become complex, deep, and satisfying.
Premium sodas, kombucha, tea programs, and fresh pressed juices are just a part of a growing list of non-alcohol options at the bar. Competitors will be tasked with creating a swoon worthy temptation of such great taste and beauty that even cause the most hardcore cocktailian will redirect to a more healthful option.
ROUND TWO: Gin
Gin for the win!
As the “vodka for grownups,” premium gin is experiencing an incredible rise in sales due to interest in the botanically driven craft brands favored by millennials. The flavor stigma that all gins taste like juniper has been put to rest, much in part to the rise in interest in classic and craft cocktails from the early 20th century. Prohibition cocktails such as the French 75, Gin Rickey, and Corpse Reviver all claim gin as their primary spirit. In this round, bartenders will be asked to create a gin-based cocktail that will slide right next to the classics of yore.
ROUND THREE: BOURBON
I like my kitchen neat…just like my bourbon.
The bourbon boom continues into 2022. Consider that the number of American distilleries, over a 10-year period, rose from 3 dozen, to almost 2,000 by 2019. In this round, we will be looking at the spirit-forward goodness of an unpretentious but exquisitely crafted bourbon cocktail. A sipper, if you will, designed to slide down the gullet and warm the bellies of those lucky enough to judge this round.