Mark Church stood victorious after the fourth annual Greater Kansas City Bartending Competition at the Uptown Theater last Sunday. The bartender at Grunauer put together a Refined Austrian Cocktail that wowed the judges and let him walk away with the $1,000 first prize.
Fat City has Church's recipe, as well as three additional cocktails from the competition to help get you through Labor Day weekend. The best news? You're going to need to stock your bar.
With a three day weekend ahead of you, that should leave plenty of time for you to stage a bartending competition right on your back porch. So have at it, mixologists of Kansas City.
The Refined Austrian Cocktail -- March Church, Grunauer Restaurant (first place)
1 1/4 oz Monopolowa Austrian Gin
1 oz Austrian Brandy
3/4 oz Aromatized Lillet Rouge with vanilla and cardamom
1 bar spoon of Edel Kirsch liqueur
3-4 dashes of homemade aromatic bitters
Glassware & Garnish: Lowball or old fashioned glass, long lemon twist
Directions: Pour all ingredients in mixing glass over cracked ice and stir 25-30 times (or until properly diluted). Strain into lowball over large ice cube and twist a long lemon peel over the surface of the drink.
Tit for Tat -- Chris Conaster, Justus Drugstore (second place)
1/2 oz 2:1 simple syrup
1/2 oz fresh-squeezed lemon juice
1 tsp Aqua Perfecta pear eau de vie
3 drops Bitter Truth celery bitters
2 oz Hendrick's Gin infused with wild carrot tops and calamus root
Glassware & Garnish: Cocktail (martini) glass, Queen Anne's Lace flower head (gathered fresh for aroma), freshly bruised juniper sprig
Directions: Combine all ingredients over ice and shake. Strain into chilled glass and float garnishes on top.
Silver & Sand -- TJ Vyltlacil, Franco Restaurant in St. Louis (third place)
1 oz Balvenie 12 year infused with Lemon and Ginger
1 oz Cherry Heering
1oz Fresh Lemon Juice
1 oz Lillet Rouge
Lemon Bitters
1 Egg White
Glassware & Garnish: Coupe, Lemon Twist Garnish
Directions: Dry shake all ingredients for 10 seconds. Add ice and vigorously shake for 20 seconds. Fine strain into cocktail glass and garnish with a lemon twist.
El Remolino -- Anthony Beyer, Benton's Prime Chop House (audience's fan favorite)
1.5 oz Ancho & Cinnamon infused Milagro Blanco Tequila
75 oz Licor 43
1 oz Agave and Rice Milk syrup
Juice of 1/2 lime
1 Egg White
A few dashes of chocolate bitters
Glassware & Garnish: Cocktail glass
Directions: Combine first four ingredients in mixing glass and shake vigorously without ice until ingredients are emulsified. Add ice to shaker. Shake and strain into a chilled cocktail glass and garnish with chocolate bitters.
[Images courtesy of Eric Bowers Photo (Church), and Scott Spychalski]
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