Friday, January 11

Infused: Devour Downtown Winterfest 2013 Signature Drink Winners

Grandpa's Apple Pie
The Signature Drink Competition has been shaken, stirred and judged and the results are in. Vying for the top drink for the Devour Downtown event, bartenders and mixologists muddled, garnished and poured their own secret recipes for the judging panel. The competition was held at The Conrad, Indianapolis. Three category winners and one Best of Show were named.

Indianapolis readies for two things in the winter, cold weather and Devour Downtown. The biannual event continues its tradition of offering menus at a reduced cost from Indianapolis-area restaurants. The eating fest, which takes place each winter and summer, has become a mecca for foodies ~ many who attempt to hit each eatery. The 2013 Winterfest runs from Jan. 21 - Feb. 9, and includes almost 50 eateries in the downtown area.

For a prix fixe menu, guests can dine on specially selected three-course meals. Devour Downtown, originating in 2005, is hosted by the Indianapolis Downtown Restaurant & Lodging Association and sponsored by Republic National Distributing Company. For full list of restaurants and menus, visit DevourDowntown.org. Information is also available on Facebook or Twitter @DevourDowntown.

Accompanying the cuisine are the winners of the Signature Drinks competition. I am always pleased to be invited to be one of the judges of this distinguished competition. It brings out the best mixologists in Indianapolis for cash prizes and bragging rights.

The three categories' liquors, Jim Beam, Sailor Jerry and Grey Goose, are required as the main ingredient in the new recipe, created specifically for the Devour Downtown event.
Winners
Jim Beam
and
Best of Show
Drink: Grandpa Jim’s Apple Pie
Mixologist: Cassie McKinney
Restaurant/Bar: The Severin, Omni Hotel
Recipe: 2 oz. Jim Beam Bourbon, ½ oz. Goldschlager, ½ oz. apple juice. Add graham cracker crumbles around rim the rim of a martini glass. Combine ingredients into shaker. Shake and serve with apple garnish.

Sailor Jerry
Drink: Sazerac Lafitte
Mixologist: Jordan Ward
Restaurant/Bar: Ruth's Chris Steakhouse
Recipe: 2 oz. Sailor Jerry Rum, 2 dashes Peychaud's Bitters, 1/2 oz. Simple Syrup, ¼ oz. Absinthe, lemon peel garnish. Fill highball glass with ice to cool it. Build all ingredients except Absinthe in pint glass and stir contents. Empty highball glass and pour in Absinthe to line the glass. Dump extra Absinthe. Pour ingredients into highball and garnish with the lemon peel.


Grey Goose
Drink: Bloody Posmo
Mixologist: Kenny Garner
Restaurant/Bar: Tavern on South
Recipe: 2.5 oz Grey Goose Vodka, 1.5 oz Solerno Blood Orange Liqueur, 1.5 oz Pom Juice, 3 wedges of blood orange, 1 Rosemary sprig. Muddle the blood orange with Solerno. Add Grey Goose Vodka and Pom Juice. Shake and strain into a martini glass. Garnish with blood orange and torched Rosemary sprig.

Images: You are Here Photography (Cassandra and Damian Salimeno)
For sponsor information, visit Republic National Distributing Company

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on www.Gottago.us, www.BroadwayWorld.com, an in print. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

1 comment:

cheeseandicecream said...

Well written, and looks like a rough job but someone has to do it ;;) Thanks for sharing