Try these recipes from 10 contestants and be your own judge!

At 6:00pm on Monday May 5th, battle will commence for the title of Alberta’s Top mixologist,

Competitors are tasked with creating two cocktails – a “Punch” for 300 people, utilizing a spirit, sour, sweet and a bitter, and also a “twisted classic cocktail”. The four top scoring competitors will then go head-to-head in the “Black Box” challenge, using a spirit revealed only moments before.

Here’s a sneak peek into ten of the cocktails and their creators – two more you’ll meet on the night are wild cards from Edmonton and Red Deer!

The Canadian Professional Bartenders Association Alberta Cocktail Competition takes place on Monday, May 5th, 2014 at 6:00 pm at Hotel Arts, 119 12th Ave SW. Tickets available online.

Byron King – Charcut Roast House

King has been working as a mixologist for several years, currently at Charcut Roast House. He enjoys working with products that allow his creative freedom to flow in all directions.

Punch: The Dutches
1½ oz Skyy vodka
¾ oz Aperol
¾ oz Fresh Lemon Juice
¾ oz Honey Syrup
2 Dashes Bittered Sling “Western Elderberry”
Garnish: Lemon Wheel Flower

Combine all ingredients, add ice, shake, and double strain into martini glass.

Twisted Classic: Gin and Tonic (My twist: The Jimmy Haze Experience)
2 oz Hendrick’s Gin
½ oz Homemade Mint & Cucumber Juice
½ tsp Citric Acid
Tonic Water
Garnish: Cucumber Flower

Combine gin, mint & cucumber juice with citric acid. Add ice, stir for 25-30 seconds then strain over ice into a rocks glass. Top with tonic water and stir again

Dominik Aschauer – Cilantro

Aschauer has been bartending for 5 years at Cilantro. He loves working with local, fresh ingredients. Coming from a home where his father is a Chef inspired him to try to use ingredients in uncommon ways.

Punch: Bittersweet Symphony

1 oz Skyy Citrus
¼ oz Campari
½ oz Lemon Juice
½ oz Honey Syrup
Bittered Sling “Orange & Juniper”
Garnish: Campari Rose Foam

Combine all ingredients, add ice & stir. Pour foam into coupe glass followed by the stirred ingredients.

Twisted Classic: No Speak Americano

1 oz of Campari
1 oz of Punt E Mes
1 oz of Black Tea & Anise Simple Syrup
½ oz of Lemon Juice
Dashes of Bitter Truth “Orange Bitters”
Topped with Soda
Garnish: Candied Campari Lemon Wheel

Combine all ingredients except soda, add ice, shake vigorously and strain over ice in chilled sparkling glass. Top with soda.

Graham Masters – Market

Masters is a bartender, chef & artist. With over 12 years cooking experience, he has turned his eye to serving up boozy concoctions, promoting local musicians and artists, and throwing rock & roll shows. He also REALLY enjoys Mozart.

Punch: Bourbon N’ Beet Sweet – T

1½ oz – Wild Turkey 81 proof
¼ oz – Beet N’ (white) Balsamic Shrub
2 oz – Roasted Rosemary & Lemon Iced Tea Syrup
2 dashes Bittered Sling “Zingiber Crabapple”
Garnish: Sprig of Sugar Cured Rosemary

Combine all ingredients and serve over crushed ice in a rocks glass.

Twisted Classic: The Masters Gimlet

1 ½ oz Hendrick’s Gin
½ oz Bénédictine
2 Bar Spoons Fernet Branca
½ Fresh Lime

Combine gin, Bénédictine, lime juice and half the Fernet Branca, with ice. Shake vigorously and double strain into a footed Collins glass. Float remaining Fernet Branca over.

Jason Wankel – Charcut Roast House

Cocktails are Wankel’s passion. He believes that understanding the true classics and using them as building blocks, are the key to evolving and pushing forward the craft of mixology.

Punch: Rhubarb Margarita

1½ oz Milargo Silver Tequilla
1 oz Rhubarb & Orange Zest Cordial
½ oz Freshly Squeezed Lemon Juice
4 Drops Bittered Sling “Clingstone Peach”
Garnish: ¼ oz red wine

Combine ingredients, shake with ice, and double strain over ice in old-fashioned glass. Float red wine over.

Twisted Classic: Ode to Boon

1 oz Hendrick’s Gin
1 oz Cherry Herring Liqueur
Lime Layered Ice Cubes
2 oz Benedictine House Made Soda
Garnish: Angostura Flake

Fill Collins glass with lime layered ice cubes. Add gin and liqueur, and stir gently. Top with soda and garnish.

Matthew Hendricks – The Balkan Restaurant

Hendriks is from Banff, where he is bar manager at The Balkan Restaurant. He enjoys everything to do with food and beverages, especially being behind a cocktail bar and educating people on alcohol.

Punch: Bright-Side Betty

2 oz Appleton V/X
1 oz Blood Orange Juice
1 oz Lime Juice
3/4 oz Nutmeg infused Agave Syrup
5 mL Western Elderberry Bitters
Garnish: Dehydrated Blood Orange Wheel & Fresh Grated Nutmeg

Combine all ingredients, add ice and shake hard. Strain over ice into a punch bowl glass and garnish.

Twisted Classic: Lucky Locura

½ oz Milagro Silver Tequila
1 oz Tullamore Dew Irish Whiskey
½ oz Basil Hayden Bourbon
1/3 oz Alpen Blend tea infused simple syrup
3 Dashes Regans Orange Bitters
3 Dashes Angostura Bitters
Twist of Orange Oil
Garnish: House brandied cherry wrapped in orange zest

Combine all ingredients, add ice and stir, pour into Double Old Fashioned glass over a perfectly clear sphere of ice, and garnish.

Rebecca Davis – Wurst &

Apprenticing at Tales of the Cocktail Vancouver, Davis competed in the Alberta Cocktail Classic, Made with Love, Bol’s, and Giffard. Her style of bartending is culinary-based and spirit-forward.

Punch: Aperol Spring Punch

1 oz Aperol
½ oz lemon juice
½ oz ginger syrup
2 oz Champagne
2 Dashes Bittered Sling “Orange & Juniper”
Garnish: Mint spring

Shake allingredients, except Champagne, in a Boston Shaker. Double strain over ice into Collins glass, and crown with champagne.

Twisted Classic: Aztec Cacao

½ oz Milagro Silver Tequila
½ oz Cointreau
1 oz Fresh Lime Juice
1 oz Spiced Agave Syrup
½ Bar Spoon Mexican Vanilla
1 Dash Aztec Chocolate Bitters
Garnish: Lime twist & rim of salt/chocolate blend

Rim glass with the salt/chocolate blend. Combine all ingredients and shake with ice. Double strain into coupe glass.

Rod Redford – Milk Tiger Lounge

Redford has been composing traditional cocktails at Milk Tiger Lounge for three years. With meticulous attention to detail, he adheres to a classic style, augmented with original ingredients and modern techniques.

Punch: “Punch”

1 oz Appleton’s V/X Rum
1 oz Aperol
1 oz Fresh Grapefruit Juice
1 straw Bittered Sling “Grapefruit & Hops”
½ oz Honey Syrup
Shake and serve over ice in a Double Old Fashioned glass.

Twisted Classic: Deconstructed Ramos Gin Fizz
2 oz Hendrick’s Gin
¼ oz Cinzano Bianco
Dash of Simple Syrup
1 Straw of Bittered Sling “Orange & Juniper”
1 Drop Orange Flower Water
Garnish: Salted lemon gelatin wedges and Grand Marnier orange flower water foam

Stir, and serve in chilled coupe glass with foam and wedges on the side.

Savanna Beach – Raw Bar by Duncan Ly

ACC last year was Beach’s first big competition and she uses the knowledge and confidence she has gained since then. In the last year she has competed in 15 competitions, including the nation-wide Made with Love.

Punch: Punch, Drunk, Love

1½ oz Appleton Estate Rum Reserve
1½ oz Spiced Cream Soda Syrup
1 oz Fresh Lemon Juice
2 oz Cloudy Apple Juice
3 Dashes Bittered Sling “Plum And Root Beer”
Garnish: Vanilla & Mint Aromatic

Combine all ingredients into rocks glass, stir and serve over a cardamom ice-sphere.

Twisted Classic: Breakfast with Ramos

1½ oz Hendrick’s Gin
1 oz Honey Syrup
1 Egg
1 Heavy Spoon Citric Acid Mix
Orange Blossom and lemongrass ice cubes
Garnish: Breakfast fruit and gummy vitamins

Combine gin, honey syrup and egg into a shaking glass, add ice and shake vigorously. Double strain into empty milk container. Add flavoured ice to rocks glass. Pour contents of the milk container over. Add citric acid mix. Blitz with hand blender.

Tarquin Melnyk –

Melnyk is a bartender, writer, nerdy historian of cocktail culture and winner of the 2013 Alberta Cocktail Challenge. A certified Specialist of Spirits he aims to see Alberta raise the bar to earn respect nationally and internationally.

Punch: Hurtin’ Albertin’ Punch 

1 oz Wild Turkey Bourbon 81 Proof
½ oz Hendricks Gin
½ oz Campari
1 oz Chamomile Tea & Bittered Sling “Marrakech Lemon”. Infused Alberta Fireweed Honey Water
½ oz Fresh Lime Juice
Garnish:  Cinnamon and Star Anise

Combine ingredients and stir until mixture is blended fully. Ladle over ice in rocks glass and garnish.

Twisted Classic: Suffering Bastard Cocktail (Joe Scialom, Cairo, Egypt – 1941) 

1 oz Hendricks Gin
1 oz Tullamore Dew
½ oz Fresh Lime Juice
½ oz Maple Syrup
2 dashes Bittered Sling “Denman”
2 dashes Bittered Sling “Crabapple”
Dry cider
Garnish: Lemon peel twist

Combine ingredients in shaker. Add ice. Hard shake and strain over shaved ice in a tall sling glass. Top with Dry Cider and serve.

Teghan Nightengale – Posto Pizza and Wine bar

Nightengale enjoys pairing Priorats with Wild Boar Pizzas. He has worked behind bars in Calgary since he was 19 and attributes most of his knowledge to the two lovely bartenders he had the pleasure of working with at NOtaBLE and YouTube.

Punch: “Dear Clementine”

1 oz Wild Turkey Bourbon 81 Proof
1 oz Superfine Sugar, Orange, Rosemary Oleo Saccharum
1 oz Sour Lemon Tea
7 Drops Denham Bitters

Combine all ingredients, shake and pour into rocks glass.

Twisted Classic: “Alitalia 156” (The Americano Highball)

¾ oz Aperol
¾ oz Cocchi Americano infused with passion fruit red tea
1 oz Lindemans Peche Lambic
Garnish: Lemon oil and Campari candied blood orange peel.

Stir first two ingredients and strain into rocks glass over hand-carved ice. Add Lindemans Peche Lambic over a bar spoon. Spritz and rim the glass with a lemon disc, and garnish.

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