2 minute read
Summer Sips
SUMMER SIPS...
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BLACK RESTAURANT WEEK 2018 BARTENDER WINNERS
COMPILED BY: Falayn Ferrell
Jazmon Miller pouring it up in the final round at the 2018 Houston Power of the Palate Bartender Competition
Jazmon Miller
ABOUT
Laid back country girl living a city girl life
BARTENDING EXPERIENCE
5 years
FAVORITE COCKTAIL TO PREPARE
Old Fashion, simply put its a modest cocktail with a lot of flavor. Short, sweet, and to the point, kinda like me minus the short part.
Southern Herbal Peach
Martell VSSD
Domain Canton Ginger Liqueur
Lemon juice
Honey
Thyme
Frozen peaches
Fresh ginger
Ginger beer
Joe Vincent putting the final touches on his cocktail at the Philadelphia Power of the Palate Bartender Competition
Joe Vincent
ABOUT
Cocktail creator on the wild side with a touch of class.
BARTENDING EXPERIENCE
14 years
FAVORITE COCKTAIL TO PREPARE
The Caprinhnia is my favorite cocktail to make because it’s a very simple cocktail and it’s rich in flavor. I love cachaca which is a Brazilian spirit that has a bold sugar cane flavor. Once the favors of lime juice meet with the cachaca its nothing less than spectacular
The Bullock 17
1.5 oz Hennessy
1 oz Jalapeno star fruit syrup
.5 oz Lime juice
Smoked cinnamon stick
Atomized rose water
Serve chilled in a coupe glass
HOUSTON PEOPLE’S CHOICE
The Sugar Bear cocktail was the 2018 People's Choice winner at the Houston Power of the Palate Bartender Competition
The Sugar Bear
BY: Andrew Callis, Jr.
1.5oz Martell VSSD
1oz Rosemary infused honey
2oz Fresh lemon juice
Mix in a tin with ice
Shake until tin is lightly frosted and pour over ice in an 8.5-ounce glass.
Garnish: honey cubes and Golden Crisp cereal on a cocktail pick
PHILADELPHIA PEOPLE’S CHOICE
Shanell Vernandez-Williams was the 2018 People's Choice winner at the Philadelphia Power of the Palate Bartender Competition
The Honey Kiss
BY: Shanell Vernandez-Williams
2 oz. Chamomile infused Hennesy
.5 oz. Lemon juice
.5 oz. Cinnamon honey syrup
1 Dash of Dry Sherry
All ingredients are to be shaken together and served either straight in a coup glass or on ice in a rocks glass with a lemon peel garnish.
