10 Cane Rum’s Surf’s Up Mixology Contest in Miami

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10 Cane Rum‘s Surf’s Up Mixology Contest was recently held at Nikki Beach in Miami, where 10 of Miami’s top mixologists went glass to glass to find the best cocktail for 2013!

First place prize, a 10-foot paddleboard, was awarded to John Lermayer of The Regent Cocktail Club for his modern take on a classic daiquiri, called ‘The Perfect 10!’

Jake Bereson of Hyde Beach SLS came in second with his Pirate’s Punch securing an Izod bag.

Finally, Egor Polonskiy of the James Royal Palm snagged third place for his Pistachio Mustachio recipe, winning a 10-Cane branded backpack.

Other contestants, many of whom were encouraged to participate through the United State Bartenders Guild (USBG), included mixologists from Blackbird Ordinary, The Clevelander, The Loews, Mi Propriedad Privada (MPP), and other establishments.

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1st Place: 

John Lermayer of Regent Cocktail Club 

Perfect 10

Perfect 10
Perfect 10

.5 Agave

.75 Lemon juice

.5 Liquor 43

1.5 oz 10 Cane Rum

2 oz Muddled Pineapple

Procedure: Combine and shake ingredients, then strain.

Glass: Serve in large Coupe and sprinkle with nutmeg and cinnamon

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2nd Place: 

Jake Bereson of Hyde Beach SLS Hotel

Pirate’s Punch

Pirate's Punch
Pirate’s Punch

3 Strawberries

1 oz Vanilla infused simple syrup

1.4 oz. 10 Cane Rum

3/4 oz Fresh lime juice

1.5 oz Coconut water

Cinnamon to dip the strawberries

Procedure:

Cover the strawberries in cinnamon and light with a torch.  Put them in a mixing glass and muddle.  Combine all other ingredients and shake for 10 seconds.  Inject into the coconut with cocktail.

Garnish and Glass:

Serve inside a coconut with a straw.

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Third place:

Egor Polonskiy of James Royal Palm

Pistachio Mustachio

Pistachio Mustachio
Pistachio Mustachio

1.5 oz 10 Cane Rum

.5 oz Lemon juice

1 oz Pistachio syrup

.5 oz Yellow chartreuse

1 dash house aromatic bitters

Egg whites

Grounded pistachios

Procedure:

Dry shake and regular shake after all ingredients

Garnish and Glass:

Coupe glass with grounded pistachios garnish

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