Art in the Age of Mechanical Reproduction
The unit of art/craft/design/contemplation

Blog

ROOT Cocktail Competition – Check Out What You Missed!!

A grand time was had by all in Silk City’s newish Beer Garden on Tuesday evening. 14 bartenders from some of Philly’s finest watering holes signed up to shake, mix and present some interesting concoctions to the four judges. Just in case you couldn’t make it and want to see what you missed, A TON of photos have been posted HERE.  Check them out.

 

—-

Here is a list of the cocktails:

 

APO
Preston Eckman / made & represented by Alejandro Hohman

1 oz famous grouse or another decently smokey blended scotch
1 oz root
.75 oz fresh squeezed oj
.5 oz Allspice dram. St elizabeth or make your own
.25 oz brandied cherry juice
Half of an egg white

 

Shake egg white dry until whipped
Combine rest and shake hard with ice
Serve up in a cocktail glass
Garnish with orange wheel folded over brandied cherry and flame fresh ground nutmeg over top

 

Alfa
Lauren Phillips

“Bamba Shack”
1 1/2 oz Root
1/2 oz spiced rum
1 oz Creme Coconut
Pineapple juice
1/2 fresh squeezed lemon
Fresh nutmeg 

 
Shake all ingredients and pour into a Hurricane glass. Top with a dash more fresh nutmeg and garnish with an umbrella.

 

Chris’ Jazz Café
Robert Cutler

“Rootbeer Barrel”
2 oz root
2 oz brandy or cognac
Tablespoon of Chantilly Cream
Splash of Creme DE Cacao
Dash of Vanilla Extract
 Chocolate Shavings

 

Wash glass with Creme de cacao.  Add root, brandy, Chantilly,  and vanilla extract to a shaker of ice. shake vigorously.  Strain contents into cocktail glass.  garnish with Chantilly rim and chocolate shavings.

 

Franklin Mortgage & Investment Company
Colin Shearn

“Dr. Maloney’s Restorative Elixir”
2 oz. Root
1 oz. Punt E Mes
.5oz. Campari
5 dashes Vieux Carre
3 dashes orange bitters
stir/strain/coupe
orange twist

 

London Grill
Adrian Cane

“Dr’s Orders”
1.5  oz ROOT
2 oz Cuvee de Cordoz from Brooklyn
4 drops orange bitters
2 oz Dr Pepper
1/4 oz Vieux Carre Absinthe

 

Mary Oaks
Rachel Brind

“Steeped in Mystery”
1 pt. Root
1 pt. Jacquin’s creme de cacao
2 pts. Godiva white chocolate liqueur
2 pts. Earl Grey tea (cold)
grated fresh ginger

 

Chilled and served up in a cocoa-powder rimmed martini glass with John&Kira’s (philly chocolate company) Ginger and Bergamot dark chocolate truffles as garnishes

 

N. 3rd
Dave Marks

“Ginger Root Sling” -ginger/root based take on a Singapore Sling
1oz Root
1oz Blue Coat Gin
1/2oz Cherry Liqueur
2oz Pineapple Juice
1/2oz Simple Syrup
1/2 Lime
Spl Angostura Bitters
Spl Grenadine

 

*served on rocks in a goblet, garnished with a lime wedge.

 

Noble American Cookery
Christian Gaal

“Pennsyltucky Smash”

 

1 oz.Root
1 oz. Buffalo Trace Bourbon
1 oz. fresh squeezed orange juice

shaken on crushed ice with 7-10 smacked mint leaves.  Serve in rocks glass, garnish with mint sprig.

 

Oyster House (1st place winner)
Kate Loeb

“Dr. Hadley’s Root Restorative”   
.5 oz. Demerara simple syrup
6 large mint leaves
1.25 oz. Lairds Bonded (100 proof) Applejack
1.0 oz. Root Liqueur
.5 oz. Benedictine
.5 oz. fresh lime juice
2 dashes Fee Brother’s Aztec Chocolate bitters
2 dashes Angostura bitters

 

Garnish:  Mint sprig Muddle mint in simple syrup.  Add ice and other ingredients.  Shake vigorously and strain into a cocktail glass.  Top with a spanked mint sprig.

 

Positano Coast (3rd place winner)
Andres Sanchez

“Black Mamba”
1 1/2 oz. Square one
1 oz. Root
1 .5. Black berry boiron puree
3/4 lemon jus
1 oz. Black plum peper syrup
Garnish. W lemon thyme

 

PYT
Stan Butovetskiy

“R.Y.T”-(Rooty Young Thing)
2oz Root
1/4 Van Stoli
1/2 Cointreu
3/8 Bailey’s
Dash of bitters
3/8 Simple Syrup
Lemon twist

 

Rum Bar
Adam Kanter

“Root Mango Lassi”
1.5 oz ROOT
1oz el dorado rum cream
4oz mango nectar
.5 oz cardamon syrup
Fresh nutmeg to garnish

 

 Silk City
Indhira Torres

Unfortunatley Indhira couldn’t compete. She had to work the bar because Silk was SO busy. We love her much and still want to represent her fine mixing skills.

 

“Fresa Frisa”
1 oz. Root
1 oz. St. Germain
splash fresh lemon
splash sugar
1 Strawberries muddled
1 Lychee muddled
Splash of club soda
On the Rocks

 

Snack Bar
Doug Fitz

“Root 76”
1 1/2 oz. Jim Beam
1 oz. Root
1/2 oz. Chartreuse
teaspoon brown sugar
3 to 4 oz of the combined teas (a little more of the caramel than mint)
2 small dallops of maple syrup

 

Village Whiskey
Stephen Siebert

“The Home Team”
1 oz. Root
1 oz. Pikesville Rye infused with german carafa malt and goldings hops
1/2 oz. fair trade cane sugar simpe syrup
2 oz. heavy cream
2 barspoons Los Dazantes Mezcal
Dash chocolate mole bitters

 

combine all and stir in crushed ice to chill. Garnish with licorice stick and microplaned nutmeg.