Base Spirit: Gin
Mixologist: Devin Sheffey
1 oz. Tanqueray Nº TEN
2–3 pieces of freeze-dried fruit/herbs
Soda water, tonic, or ginger ale
Add freeze dried fruit/herbs to Tanqueray Nº TEN. Seal jar, place in vacuum sealer, remove from sealer, shake, add ice and top with desired mixer.
Base Spirit: Rum
Sponsor: Ron Zacapa Centenario
Mixologist: Dave Arnold
750 mL bottle of Zacapa Rum
3 ripe bananas
½ vanilla bean
2 gm Pectinex® Ultra SP-L
Combine rum, bananas, vanilla bean, and Pectinex. Blend and let rest 20 minutes. Spin at high speed for 15 minutes and strain through a chinois and then through a coffee filter. Freeze coconut milk into 1 oz. ice cubes. Place ice cubes in an old fashioned glass, pour banana rum over the ice, stir briefly, then squeeze a quarter lime into the glass and garnish with star anise.
Organic Hot Buttered Rum
Sponsor: Humboldt Distillery
Mixologist: Humboldt Distillery team
45 mL Humboldt Distillery Organic Spiced Rum
15 mL brown sugar simple syrup
15 mL spiced buttercream
150 mL hot black tea
Combine spiced rum, simple syrup, and hot tea, then top with spiced buttercream.
1. Brown sugar simple syrup is prepared by mixing equal parts dark brown sugar and hot water.
2. Spiced buttercream is prepared by mixing 1 part salted butter with 2 parts powdered sugar and 1 part brown sugar, blending until smooth and adding a minor amount of heavy cream as needed for consistency; then adding vanilla and spices (cinnamon, allspice and nutmeg) to taste.
3. Metric Conversion: 30 mL = 1 oz.
Base Spirit: Tequila
Sponsor: Don Julio
Mixologist: Originally created by Julio Bermejo; adapted by Jorge Raptis and Camper English.
1.5 oz. Don Julio Blanco® Tequila
.75 oz. freshly squeezed lime juice
.5 oz. agave syrup (2 parts agave to one part water)
Combine ingredients in a mixing tin, add ice, shake. Serve on ice in a rocks glass. Salt rim optional.
Sponsor: El Tesoro
5 oz. El Tesoro Blanco
0.75 oz. fresh lime juice
0.25 oz. agave syrup
1 oz. puree of grilled pineapple
Pinch of cinnamon
Pinch of turmeric
Combine all ingredients in a shaker. Wash with 4 ounces of hot milk and let rest for 30 minutes. Strain through coffee filter. Serve over one large ice cube in an old-fashioned glass. Garnish with spicy mango dust and a pineapple leaf.
Base Spirit: Vodka
The Phuket Highball
Sponsor: Ketel One
Mixologist: Debora Fernandez and Scotty Holland from Account: Forgery
1.5 oz. Ketel One® Vodka
2 oz. Thai cordial
0.5 oz. Luxardo® Bitter Bianco
Dry ice cubes
Build in Collins mixing glass, and stir with spoon. Pour cocktail into a highball glass with ice and top with soda water.