Devour Downtown Summerfest 2013 Signature Cocktail Winners & Recipes

Morning Glory by Palomino

The Signature Drink Competition 2013 Summerfest has been shaken, stirred and judged for the Devour Downtown event. Bartenders and mixologists muddled, garnished and poured their own secret recipes for the judging panel. I was honored to be invited to once again be one of the judges for this fun competition. The competition was held at The Conrad, Indianapolis.

Three category winners and one Best of Show were named.

Indianapolis' biannual event continues its tradition of offering menus at a reduced cost from downtown-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 Summerfest runs from Aug. 19 -Supt. 1, 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, Bacardi Sauza and Grey Goose, are required as the main ingredient in the new recipe, created specifically for the Devour Downtown event.

Winners ~ 2013

Sauza

and

Best of Show

Drink: Morning Glory (See above for image)

Mixologist: Curtis McGaha

Restaurant/Bar: Palomino

Recipe: Ingredients-2 oz Sauza Reposado, 3/4 oz. lemon juice, 1 oz. Lillet White, orange peel, and Thyme garnish. Directions-Mix all ingredients in mixing tin and shake vigorously. Strain into old-fashioned glass over ice. Garnish with thyme.

Bacardi

Drink: Blackberry Mojini

Mixologist: Sara Yager

Restaurant/Bar: Chef Joseph's at the Connoisseur Room

Recipe: Ingredients-Five fresh blackberries, 5 sage leaves, 1 TB mint bitters, 4 tsp sugar, 1 TB fresh lime juice, 1 lime wedge, 2 oz. Bacardi Superior rum, 2 oz Bacardi Oakhart Spiced rum. Directions-Prepare a simple syrup of muddled blackberries, sage leaves, sugar, lime juice, mint bitters and water. Cool, shake vigorously over ice, syrup, and rums. Pour into martini glass and garnish with blackberry, sage leaf and lime wedge.

Grey Goose

Drink: Crystal Peach Cosmo

Mixologist: Corie Metzler

Restaurant/Bar: Tavern on South

Recipe: Ingredients-1.5 oz Grey Goose Vodka, 1 oz Luxardo Triple Sec, 1.5 oz White Craanberry Juice, .5 oz clarified lime juice, 2 white peach slices, orange peel slice for garnish. Directions-Muddle fresh white peaches, add remaining ingredients, shake, strain into martini glass and garnish.

For remaining finalists, drinks and recipes, click here.

Images: E.J.Musgrave

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.

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.

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.

Devour Downtown Winterfest 2012 Signature Drink Winners

Devour Downtown continues its tradition of offering menus at a reduced cost from Indianapolis-area restaurants. The event, which takes place each winter and summer, has become a mecca for foodies, many who attempt to hit each eatery. The 2012 Winterfest runs from Jan. 9 - 22, and includes more than 40 eateries this time.

For a $30 prix fixe menu, one or two guests can dine on specially selected three-course meals. Devour Downtown, originating in 2005, is hosted by the Indianapolis Downtown Restaurant & Hospitality Association. For full list of restuarants, menus and locations, click DevourDowntown.org. Information is also available on Facebook or follow on Twitter @DevourDowntown.

Accompanying the cuisine are the winners of the Signature Drinks competition. I am always pleased to be selected as 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, Canadian Club, 1800 Tequila and Grey Goose, are required as the main ingredient in the new recipe, created specifically for the Devour Downtown event.

Winners

1800 Tequila

Drink: 1800 Holiday Wish

Mixologist: Elesia Rock

Restaurant/Bar: Harry & Izzy's

Recipe: Muddle cranberries and lime with simple syrup. Add ice, cranberry juice and 1800 with splash of pomegranate and cranberry juices. Add Triple Sec and a splash of sour mix. Sugar rim of glass, set aside. Shake in a different glass. Build 1/2 of ice, layer of cranberries, other 1/2 of ice, then strain into rimmed glass.

Grey Goose

Drink: The World Traveler

Mixologist: Bryce Tremont

Restaurant/Bar: Lorenzo's Ristorante

Recipe: 1.5 oz. Grey Goose Vodka, 1 oz Huber Winery Blueberry-infused dessert wine, 0.75 oz Chilean Tamaya baby pear juice, splash of St. Germain, splash of Prosecco, Chilean Tamaya baby pear

Pour vodka, dessert wine, pear juice and St. Germain into an ice-filled shaker. Shake and serve in well-chilled martini glass. Garnish with Chilean Tamaya baby Pear. Top with a splash of Prosecco.

Canadian Club Whiskey

Drink: Hoosier Holiday Blend

Mixologist: Elesia Rock

Restaurant/Bar: Harry & Izzy's

Recipe: Muddle cranberries, oranges and cinnamon stick with bitters and light simple syrup. Add Canadian Club and cranberry juice and splash of Sprite.

Images: Izzy Evans

For sponsor information, visit Republic National Distributing Company

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo and Facebook. Gotta Go is published in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Devour Downtown Signature Drink Competition 2011

DEVOUR DOWNTOWN 2011

DRINK SIGNATURE CONTEST WINNERS

                                                GREY GOOSE

Winning Drink: Peach Paradise Froth

Bartender: Kenny Gardner

Restaurant: Tavern on South

Recipe

1 1/2 oz Grey Goose, 1 oz St. Germain, 3/4 oz Lime Juice, 3/4 oz Pasteurized Liquid Egg White, 1/2 oz Simple Syrup, 2 slices of peach
In a shaker muddle 2 slices of peach with simple syrup. Add Grey Goose, St. Germain, Lime Juice, Egg White, and a scoop of Ice. Shake vigorously and pour into a large rocks glass. The egg white will rise to the top to make a froth on top of the cocktail. Garnish with an orange peel.

2nd Place
Bartender: Candace Anastasio
Restaurant: St. Elmo Steak House
Strawberry Basil Cooler

Recipe

Grey Goose Orange 1 ½ oz, Fresh Strawberry puree ½ oz, Fresh Basil (crushed/ rolled) Fresh Sweet Sour 1 ½ oz
Over ice in a High Ball
                                               3rd Place

                                               Bartender: Brooke Showalter
                                               Restaurant: shelBi street caFe & Bistro
                                               Golden Goose

Recipe

2oz Grey Goose, 3/4oz Ginger Brandy, 3/4oz Mango Puree, 1/4 Fresh Lime, Barritts Ginger Beer (or Gingerale)
Chill a Cocktail Glass. In a shaker of ice add Grey Goose, Ginger Brandy, Mango Puree, and squeeze 1/4 of a fresh lime. Shake until chilled and strain into cocktail glass. Top with a good splash of Ginger Beer (or Gingerale). Garnish with a lime.

HENDRICKS GIN

                                          Winning Drink: Scottish Right      

                                          Bartender: Amy Marie Fischer
                                          Restuarant: Scotty's Brewhouse

Recipe

2 oz. Hendrick's Gin, 3 Lime wedges, 6 Mint Sprigs, Simple syrup, 1 1/2 oz. Pineapple Juice, 1 1/2 oz. Pomegranate Juice
Muddle limes, mint & simple syrup. Add all other ingredients with ice. Shake in tin, pour in a highball glass. Enjoy!

2nd Place

                                                       Bartender: Chris Nelson

                                                   Restaurant: Severin Bar and Grill

                                                    The Hendrick's Experience

Recipe3 oz Hendrick's Gin, 6 leaves fresh basil, 6 slices cucumber, 2 lime wedges, 2 lemon wedges, splash of 7up
In a mixing glass combine 6 leaves fresh basil, 5 slices cucumber, 2 lime wedges, and 2 lemon wedges. Muddle. Add 3 oz Hendrick's Gin and a scoop of ice. Shake until well chilled. Double strain into a chilled martini glass. Top off with splash of 7up. Garnish with a cucumber slice.

3rd Place

                                                      Bartender: Robert Young

Restaurant: McCormick & Schmicks

                                                             Strong Hendricks

Recipe

3 cucumber slices, 1/2 oz simple syrup, 3/4 oz Hendricks gin, 1 oz Rodney Strong sauvignon blanc
muddle 2 cucumber slices, add 1/2 oz simple syrup, 3/4 oz Hendricks gin. Shake vigorously. Strain into martini shell. Fill with Rodney Strong sauvignon blanc .

KNOB CREEK

                                           Winning Drink: Bitter Creek

                                           Bartender: Ruth Flores

                                           Restaurant: Elbow Room Pub

Recipe

1 1/4 oz knob creek, 1/2 oz orange liquer, splash Bitters, splash of sours, garnish with orange sliceAdd each ingredient in a mixing glass, shake and pour over the rocks

2nd Place
Bartender: Eleisia Rock
Restaurant: Harry & Izzy's

Honey Bee

Recipe

8 grapes, 1/2 oz. honey simple syrup,  1 1/2oz. Knob Creek, 1/2 oz. apple juice
muddle 8 grapes with 1/2oz. of honey and a splash of simple syurp.  Add Ice add 11/2oz. of Knob Creek, add 1/2oz. of apple juice. Shake, Strain in to a martini glass. Garnish with two frozen grapes cut in half dip cut part into sugar and put on skewer.

3rd Place

Bartender: Michael Gray

Restaurant: Turner's at the Canterbury

Wayworn Road

Recipe
.25 oz. Black Pepper Corn Syrup, 3-4 dashes Jerry Thomas Bitters by Bitter Truth, Snapped Thyme Sprig, 2 oz. Knob Creek Bourbon, Topped with Sparkling Water Peligrino (preferred)In shaker Snap 1 sprig of thyme, add 3-4 dashes of Jerry Thomas Bitters by Bitter Truth, add .25 oz. Black Pepper Corn Syrup, add ice and 2 oz. Knob Creek Bourbon. Shake well and strain into Old Fashioned glass full of ice. Top with Sparkling water, Peligrino is preferred. Garnish with a thyme sprig and lemon twist.


Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC, and follow her on Twitter @ejmusgrave1 and Facebook. Gotta Go is published in the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.