And the winner of the Marie Brizard USA Cocktail Challenge Finals is… DUN DUN DUN! – Miami’s Robert Montero of Yardbird Southern Table & Bar, with his winning cocktail, “Sunny Crusta!”
Robert received a cash prize of $1,000 and a complimentary trip to represent the U.S. this November in the 30th annual Marie Brizard International Bartender Seminar and Competition in Bordeaux, France, where he will be competing against top mixologists and bartenders from across the world who will all be preparing their original Marie Brizard cocktail to be sampled and judged by an expert panel.
The Runner-Up was James Menite of NYC’s Crown with, The “Made” Cocktail. James received a cash prize of $500.
The Marie Brizard USA Cocktail Challenge Finals consisted of 6 contestants judged on technique, appearance, aroma and taste battling for the coveted spot to represent the U.S. in the 30th annual Marie Brizard International Bartender Seminar and Competition this November in Bordeaux, France.
U.S. CHAMPION: “Sunny Crusta”
(Robert Montero, Miami- Yardbird Southern Table & Bar)
Quantity in Oz.
|½||Marie Brizard Orange Curaçao||Marie Brizard|
|¾||Marie Brizard Blackberry||Marie Brizard|
|1 ½||Tequila Ocho Blanco|
Directions: Shake ingredients together and strain into a sugar-rimmed wine glass. Garnish with a grapefruit peel and 3 Filthy Black Cherries.
RUNNER-UP: The “Made” Cocktail
(James Menite, NYC- Crown)
Quantity in Oz.
|1||Marie Brizard Anisette||Marie Brizard|
|½||Luxardo Maraschino Liqueur|
|½||Egg white infused with coffee beans|
Directions: Mix ingredients together and pour into standard coupe. Garnish with star anise, Italian honey and shaved Meyer lemon.
- Laura McMillian, Managing Director – Museum of the American Cocktail
- David Ransom, Journalist – The Tasting Panel
- Yuri Kato, Beverage Alcohol Consultant – Publisher of Cocktail Times
- Max Solano, Master Mixologist – Las Vegas
- Tricia Alley, Director of Mixology – Southern California – Southern Wine and Spirits
- Paulo Desousa, Secretary – USBG, New York Chapter
The Point, Chicago
“Me No Laugh”
¾ oz. Marie Brizard Orange
1 ½ oz. Arran 10 year Single Malt Scotch
¾ oz. Gabriel Boudier Marasquino
¼ oz. Cruzan Black Strap Rum
1 dash Jerry Thomas’ Own Decanter Bitters
Directions: Add ice to mixing glass and stir ingredients together. Strain cocktail into chilled coupe. Garnish with one slice of 3 month-aged Manchego cheese, rind-on, and one slice of Extra-Aged (minimum 1 year) Gouda cheese, rind-on. Notch cheese slices opposite rind.
Local Edition, San Francisco
“La Flama Blanca”
¾ oz Marie Brizard Chocolat Royal Liqueur
½ oz. Marie Brizard Essence Spicy Mix
¼ oz. Marie Brizard Essence Cannelle
1 ½ oz. Ron Zacapa 23yr Rum
¼ oz. Smith and Cross Rum
1 oz. Organic coconut milk
Directions: Shake ingredients and double strain into cocktail glass. Garnish with a cayenne/cinnamon marshmallow. Brûlée the marshmallow with a torch.
The Light Group, Las Vegas
½ oz. Marie Brizard Liqueur de Cassis
½ oz. Marie Brizard Essence Thé
1 ½ oz. Leblon cachaca
1 oz. Fresh lime juice
1 oz. Homemade ginger infused simple syrup
Mango air foam
Directions: Stir ingredients together and pour into high ball glass. Garnish with a wild Hibiscus flower soaked in rose water syrup and small mango ball inside of the flower.
½ oz Marie Brizard White Cacao
½ oz. Marie Brizard Essence Jasmine
2 oz. Bourbon
1 oz. Abita Turbodog Ale
Directions: Shake ingredients together and strain into martini glass. Garnish with cayenne pepper and jasmine flower.