I can't believe it's that time of the year already--no, I'm not talking about the time of year when the stores start playing Jingle Bells the week after Halloween. I'm talking about the third annual Drink Local Cocktail Contest, our celebration of Texas spirits and seasonal flavors. Drink Local Night is an event of Edible Austin magazine's Eat Local Week, a week-long celebration of local food and beverage, now in its fourth year. See the complete calendar of events here.
Drink Local Night is being hosted at Peche/Cedar St this year. Drink Local is in my opinion the premier cocktail contest in Texas. Not because of the big bling prize money, or the fancy travel incentives, neither of which we have to offer, but because of the awesome judges and contestants that we have been fortunate to have the last couple of years: Bobby Heugel (Anvil, Houston), Bill Norris (formerly FINO, forthcoming Haddingtons), Sten Lilja (Remy), Moxy Castro (Awesome), Addie Broyles (Austin American-Statesman), Lara Nixon (Tipsy Tech), Billy Hanky (formerly The Good Knight), Nate Wales (La Condesa), Ben Craven (Perla's) and many other fabulous folks have made this one of the top cocktail events in the region.
For images from last year's event, check out the blog of Dustin Meyer, who is the fabulously talented official photographer of Eat Local Week.
The contest is open to both industry professionals and home enthusiasts alike. Complete contest rules follow the jump
Rules and Regulations
There will be no registration fee associated with the contest.
Each participant’s entry must be received by email to Tex@tipsytexan.com no later than Midnight CST on November 28, 2010. Entries received after this time will be disqualified. Five finalists and one alternate will be selected, notified and announced by November 30, 2010.
Five finalist and one alternate will be presented at Drink Local Night on December 7, 2010 at Cedar Street. The contestants and alternate will each make five drinks for the judging panel, and will need to arrive at the venue by 5pm to assist in batching the contest drinks to be served by Cedar Street / Pèchè staff.
If the finalist cannot be present to prepare the cocktail the evening of the competition, the cocktail cannot be prepared by a surrogate. In such an event, the alternate will compete.
Recipes should contain at least two alcoholic ingredients: one must be utilized as a base spirit and one as a modifying spirit.
Base spirits, modifying spirits, fruits and juices will be provided, unless it is an unusual item (such as a house-made syrup or obscure liqueur) in which case please provide your own.
All garnishes must be edible and prepared by contestant; fresh garnish ingredients specified in the finalists' recipes will be provided. Use of manufactured garnishes will not be allowed, except for straws and toothpicks, which will be provided.
Standard bar tools will be provided; Boston shakers, bars spoons, Hawthorn strainers, etc. Contestants may, at their request, use their own non-branded bar tools and their own fruit for garnishes (Only natural fruits may be used for garnish).
It is mandatory that you include at least one Texas-made spirit from the following list:
Paula's Texas Orange
Paula's Texas Lemon
Tito's Vodka
Treaty Oak Rum
Graham's Texas Tea
Railean Rum--Texas White, Reserve XO Dark, or Small Cask Reserve
Savvy Vodka
Deep Eddy Sweet Tea Vodka
Dripping Springs Vodka
Baby Blue Corn Whisky
Balcones Rumble
Balcones True Blue
Pecan St Rum
Maximum number of alcohol and non-alcohol components should not exceed six (6), including drops, rinses and dashes.
Time for preliminary preparation in the service room should not exceed fifteen (15) minutes.
Each contestant will present five identical cocktails, one for each judge. Time for preparing the five cocktails in front of the judges should not exceed six (6) minutes from the start of preparation to service.
The winning recipe will be featured in the Spring 2011 issue of Edible Austin magazine.
If you have any questions regarding the contest please email Tex at this url
