Last night at The Edison, Hendrick’s Gin hosted eight regional winners from around the country for the finals of the Hendrick’s Gin Limerick & Cocktail Competition. Peter Vestinos from Chicago’s Wirtz Beverage Group edged local favorite Eric Alperin (The Varnish) by three points to claim the grand prize, a trip to Scotland to tour the Hendrick’s gin distllery and vacation in Edinburgh.

The evening began with a reception that featured two kinds of punch: Rosebowl and Steampunk.

Each bartender dressed in their best “steampunk” outfit and presented cocktails to four judges, followed by a limerick, some dirtier than others. Every drink had to incorporate Hendrick’s Gin, and was designed to showcase at least one of the 11 botanicals in the liquor. The judges consisted of Bon Appetit features editor Hugh Garvey, Hendrick’s Gin brand ambassador Jim Ryan, Las Vegas cocktail legend Tony Abou-Ganim and John Gertsen, the bar manager from Drink in Boston, who wore a pickle suit.

Here’s a look at each competitor and the ingredients for their signature cocktails. While each bartender presented their entry, attendees were welcome to drink samples at The Edison bar.

Sean Bigley – The Bellagio – Las Vegas, NV

…BY ANY OTHER NAME
1.5 oz Hendrick’s Gin
0.5 oz St. Germain
2 oz Sence Rose Nectar
dash of Sonoma pomegranate

When it comes to cocktails, Bigley said, “I like three things: simple, elegant, classic.”

Joy Richard – 647 Tremont – Boston, MA

NOBODY’S DARLING
2 oz Hendrick’s Gin
1 oz wildflower honey infused with angelica root
0.75 oz celery juice
0.5 oz yellow chartreuse
0.5 oz fresh lemon juice

Sierra Zimei – The Four Seasons – San Francisco, CA

THE SECRET GARDEN
1.75 oz Hendrick’s Gin
0.5 oz cilantro infused simple syrup
.75 oz fresh grapefruit
0.25 oz fresh lime juice
cucumber chunks

Gabriel Orta – The Florida Room – Miami, FL

JUNIPER SPICE
1.5 oz Hendrick’s Gin
1 oz St. Germain
0.25 oz fresh lemon juice
red bell pepper chunks
soda splash

Peter Vestinos – Wirtz Beverage Group – Chicago, IL

A COTSWOLD AFTERNOON
2 oz Hendrick’s Gin
0.5 oz fresh lemon juice
1 drop orange flower water
large tablespoon orange marmalade
2 oz caraway seed foam

Christian Gaal – Apothecary – Philadelphia, PA

BOSWELL FLIP
2 oz Hendrick’s Gin
1 oz Torani Amer Picon
0.75 oz Fee Brother’s Falernum
0.5 oz fresh lemon juice
5 drops rose water
1 egg white
15 drops tincture of yohimbe

Eric Alperin – The Varnish – Los Angeles, CA

THE SOUTHERN CONTINENTAL BREAKFAST COCKTAIL
2 oz Hendrick’s Gin (fat washed with maple syrup, bacon and ghee)
0.75 oz fresh lemon juice
1 heaped bar spoon homemade rose jam

With each cocktail, Alperin presented a “crumpet” slathered with ghee and bacon fat, topped with cucumber, lemon zest and rose petal jam.

Mark Buettler – Dressler – New York, NY

LUCKY THIRTEAN
2 oz Hendrick’s Gin
1/3 oz Luxardo Maraschino
0.5 oz Vya Dry Vermouth infused with coriander and chamomile
dash of Fee’s Lemon Bitters
0.5 oz Long Island verjus

Related Posts

1. The Making of a Cocktail: Spanish Coffee
2. The Varnish Initial Report and Cocktail Menu
3. Q&A with mixologist-bartender John Coltharp (Seven Grand)
4. Q&A with bartender Eric Alperin (The Varnish)
5. BLVD 16 Introduces Seasonal Vegetable Cocktails

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1 Comment

1. mattatouille, February 18, 2009:

   ghee and bacon fat will NEVER FAIL.

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