Cocktail Competition

The Bartenders Society Cocktail Competition brought together bartenders from across the nation to compete for the title of Best Bartender using any Saint James Rhum and any Maire Brizard expression in their cocktail. Each cocktail entry was required to reflect the bartenders’ vision of current trends happening in the cocktail world today.

Out of hundreds of entries and dozens of finalists, the competition came down to two finalists, one from the East Coast and one from the West Coast. Both finalist bartenders traveled to Paris, France, to participate in the Global Finals and have a chance to win an all-expense paid trip to the stunning island of Martinique.

Here is West Coast finalist, Mariangela Urquizo and East Coast finalist, Lance Bowman’s skillfully made cocktail entries inspired by visions of the latest cocktail trends.

Sacre Verte Ingredients

2 oz. Saint James Paille Rhum

½ oz. Marie Brizard Falernumfennel pollen infusion*

8 dashes citric acid solution

8 dashes malic acid solution

9 well sized cilantro leaves

Three cilantro oil drops** and a small fennel pollen rim (for garnish)

PREPARATION

Shake with ice, double strain in a Nick and Nora glass, garnish with fennel pollen on small section of glassware rim, a little goes a long way, and/or with three cilantro oil drops.

*Marie Brizard Falernum-fennel pollen infusion: 2 oz Marie Brizard Falernum for 31 grams of fennel pollen. Let sit for a day. Because fennel pollen is very flavorful, potent, and can be expensive, you just want a light touch on the liqueur. I made the amount based on serving ratio, but you can scale up for this depending on serving amounts.

THE SACRE VERTE is an easy-to-make drink with little waste; the olive oil is made from the cilantro incorporated into the drink. One has uses for the items in this cocktail that would otherwise not be as shelf stable as other ingredients. The ingredients, of course, having a longer life expectancy and better control for flavor are citric and malic acid solution. Each ingredient targets under four steps to make and short time infusions (Marie Brizard falernum with fennel pollen). This cocktail’s elements are something easy to produce at a bar with little staff or for the home bartender who needs to order a few ingredients they can use for home cooking too. The flavor is complex, delicate, and elevated. Yet its simplicity allows anyone to make and enjoy the Sacre Verte (sacred green)!

**Cilantro oil: Mainly just an optional garnish for an extra nose of cilantro on a delicate drink. But this oil can be stored in a dropper and used for other applications such as soups, in bigger production dressings, etc. Liquify in blender, 2 cups packed cilantro and ½ cup olive oil filter strain all large particles out to get the blended oil.