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
.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
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
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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