10 Apr 2013 Nightclub & Bar Show Shook It Up!

  Last month, over 30,000 industry representatives attended the Nightclub and Bar Convention and Trade Show in Las Vegas. While roaming the tradeshow floor sampling new products (think: energy drinks galore!), the seventh annual 2013 SHAKE IT UP! Competition took place. Shake it Up! is hosted by Nightclub & Bar Media Group and Southern Wine & Spirits. In the competition, mixologists battle it out by demonstrating skill, flair and creative concoctions by presenting an original recipe that was judged by a panel of the nation’s leading mixologists. This year’s winner was Diane Silvey from the Bellagio Las Vegas who took home the top prize of $15,000 and bragging rights! Here are the finalists of the competition with photos of the winning drinks that took them to the finals, as well as the recipe for the cocktail they won their placement: 1^st Place Diane Silvey – Bellagio, Las Vegas, NV “American Dream” 1 oz. Larceny Bourbon ½ oz. Patrón XO Café 1 ½ oz. Pama Pomegranate Liqueur 1/8 oz. Root Beer Syrup 2 dashes Fee Brothers Black Walnut Bitters Method: Chilled up in a cocktail coupe. Garnish: orange rind star & orange zest 2^nd Place Mike Henderson – Root Down, Denver, CO “Root Of The Matter” 1 ¼ oz. Luxardo Amaro Abano 1 oz. Jameson Irish Whiskey ¼ oz. Root Beer Syrup ¼ oz. Framboise Vinegar 1 whole egg 6 drops coffee extract Method: Combine all ingredients except coffee extract. Dry shake for 30-45 seconds.  Add ice and shake again for 10 seconds.  Double fine strain into a cocktail coupe.  Add 6 drops of coffee extract. 3^rd Place Dustin Drankiewicz – The Local Chicago, Chicago, IL “Matthews Law” 1 ½ oz. Pyrat Rum ½ oz. Aperol ¼ oz. Root Beer Syrup Raspberry & orange peel 2 dashes Fee Brothers Peach Bitters Method: Muddle raspberry and orange peel. Add Pyrat, Aperol, bitters and root beer syrup. Shake and double strain into a cocktail coupe.  Top with Fever Tree Ginger Beer. Garnish: mint top 4^th Place Max Solano – Delmonico Steakhouse, Las Vegas, NV “Root Of All Evil” 1 ¾ oz. Tanqueray 10 ½ oz. Luxardo Fernet 6 dashes Fee Brothers Black Walnut Bitters 2 pieces grapefruit peel ¼ oz. Root Beer Syrup 2 oz. Fever Tree Club Soda Method: Combine all ingredients and stir for 30 seconds.  Strain into a cocktail coupe. Garnish: grapefruit peel dipped in ground cloves 5^th Place Chris Hopkins – Vesper Cosmopolitan, Las Vegas, NV “Protect The Root” 1 ½ oz. Don Julio Anejo ¾ oz. Luxardo Fernet ½ oz. Luxardo Morlacco Cherry ½ oz. Root Beer Syrup 2 drops Fee Brothers Rhubarb Bitters 2 drops Fee Brothers Aztec Chocolate Bitters Method: stir and strain into a cocktail coupe. Garnish: flamed orange swath Best Garnish David Martinez – Torch Bar & Grill, Fenton, MI Handmade Candied Orange Peel Rose on Mint Sprigs