Palm Door donated the fabulous event space, located at 401 Sabine (Dustin Meyer Photography. For his full photo coverage please visit his blog)
A great crowd showed up at Palm Door for Drink Local Night, part of the kick-off for Eat Local Week last week. We had a dozen or so Texas distillers and a great turnout for the Drink Local Cocktail Contest.
Bobby Heugel and Joe Eifler (Photo by Addie Broyles)
The Judges for the evening's competition:
Bobby Heugel (Anvil, Houston. Last year's contest winner)
Joe Eifler (TipsyTexan.com)
Addie Broyles (Austin American-Statesman)
Adam Harris (Maker's Mark)
Sten Lilja (Louis XIII)
1st Place winner Lara Nixon (Photo by Dustin Meyer)
First place went to Lara Nixon with her cocktail,
"We're in it for the Corn"
2 oz organic sweet corn infused Balcones Baby Blue Corn Whiskey
1/2 oz Velvet Falernum
1/4 oz Paula's Texas Orange
1/4 oz Del Maguey Mezcal-Chichicapa
Expressed orange peel seasoned cocktail glass. Stir ingredients, strain into cocktail glas (non-chilled) and garnish with Organic roasted sweet corn.
Lara's cocktail was cleverly garnished with a miniature 'corn on the cob'
Photo by Addie Broyles
(Dustin Meyer Photography)
Second place went to BIll Norris with his
Texas Campfire Flip
2 oz Baby Blue Corn Whisky
1 oz Fresh Lemon Juice
.5 oz Raw Sugar Simple Syrup
2 Bar Spoons Del Maguey Chichicapa
1 2 inch spring wild Texas rosemary + 1 2 inch sprig for Garnish
1 whole local farm egg
Angostura Bitters for Garnish
In a tempered mixing glass, place rosemary sprig in mescal. Carefully ignite the mescal to toast the rosemary and allow it to burn off.
Add Baby Blue Corn Whisky, lemon juice, simple syrup, whole egg and ice. Shake until your arms hurt and strain into a chilled coupe. Garnish with additional sprig of rosemary and several drops of Angostura Bitters.
Third place went to Ben Craven of Perla's on S. Congress
The Sportswriter
1 oz. Balcones Baby Blue Whiskey
.25 oz Alamosa Wine Cellars (TX) Tempranillo and Meyer Lemon Gastrique
.25 oz Clove & Cardamom Turbinado Syrup
1 oz Plymouth Sloe Gin
Top with Mineral Water
Garnish--candied lemon golf tee
Our opening presentation was done by our alternate for the evening, Nate Wales, who works at La Condesa/Malverde. His cocktail was inspired by his mom's apple pie-scented holiday candles
(Dustin Meyer Photography)
Mom and Apple Pie
Base Ingredients:
Dripping Springs Vodka
Bretzen Apple Schnapps
1/2 Texas grown Gala apple
Round Rock Honey (i've infused with cinnamon and vanilla)
Pie Crust Garnish Ingredients:
Dehydrated texas gala apples
grahm crackers
turbinado sugar
add all items to spice grinder and blitz until fine
slice of fresh apple
Build:
take 1/2 apple and hand muddle to release fresh juices
drizzle a bar spoon of honey infusion
2oz Dripping Springs
.5oz Bretzen Apple Schnapps
add ice
Shake like you mean it.
Double strain(to remove apple bits) into Pie Crust garnished martini glass
