BANDREK FIZZ (Bob McCoy of Eastern Standard)

1 oz Domaine de Canton French Ginger Liqueur
1 oz Infused Batavia Arrack*
1/2 oz White Creme de Cacao
1/2 oz Pineapple Juice
1 Dash of Elemakule Tiki Bitters**
1 Egg White

Dry Shake to emulsify the egg. Add ice and shake some more. Strain into a cocktail glass and garnish with candied ginger.

*Infused Batavia Arrack
Toast 20 cloves, 10 green peppercorns, and 5 cardomom pods over medium/high heat, tossing frequently until the distinct aromas have been released. Add them to a large airtight glass jar with 1 1/2 liters of Batavia Arrack and the peels of 20 lemons and 5 oranges. Close and let sit for 14 to 19 days. Finely strain and bottle.

**Elemakule Tiki Bitters
A specialty cocktail bitters featuring flavors of allspice, star anise, cardomom, and citrus

VOW OF SILENCE (Clif Travers of the Beehive)

1 1/2 oz Beefeater Gin (or other London Dry)
3/4 oz Domaine de Canton
1/2 oz Lillet blonde
1/2 oz grapefruit juice
1/4 oz lemon juice

Combine in a chilled shaker with ice. Shake well. Strain into a chilled cocktail glass. Garnish with a grapefruit channel.

The winners were:
Bob McCoy of Eastern Standard with his cocktail, The Bandrek Fizz
Clif Travers with his cocktail, Vow of Silence

The competition here in SF last night was truly brilliant and I heard good things about Chicago as well.