November 28th, 2008

Ginger – ooh la la

Ginger Grant dreams of Domaine de Canton

Calling all Boston imbibers: This Monday, December 1, a group of Boston bartenders will compete in the semi-finals of the Domaine de Canton 2009 Bartender of the Year contest. The competition will, of course, involve mixing an original cocktail using the exquisite new French cognac-based, real ginger-infused liqueur.

The event takes place upstairs at the Beehive in the South End from 5:00-7:00 (after the judges have made their selection) and features complimentary appetizers and Domaine de Canton cocktails. It’s open to the public, but you gotta RSVP by emailing

The contestants are:

Jennifer Harvey – 33 Restaurant & Lounge
Mike Paquette – Scampo Restaurant
Bob McCoy – Eastern Standard
Josh Caron – Five Fifty-Five
Steven Shur – Boston College Club
Jeff Grdinich – White Mountain cider Co.
Clif Travers – The Beehive
Chris Whitney – Alibi Bar & Lounge

The judges (with their titles quoted verbatim from the invite) include:

John Gertsen. Cocktail Guru – No.9 Park & Drink
Liza Weisstuch. Sprits & Lifestyle Writer – Imbibe Magazine, Whisky Magazine, Massachusetts Beverage Business
Misty Kalkofen. Mixologist Extraordinaire – Drink, Founder LUPEC Boston

See you there!

Permalink | Filed under Cocktails, Events, Liqueur | Tags: , , ,

4 Responses to “Ginger – ooh la la”

  1. Frederic

    Any 4-1-1 on the results and/or recipes?

  2. ljclark

    Fred, I came down with a nasty cold and wasn’t able to make it to the contest. I will try to provide some follow-up as soon as I can!

  3. D.Ronen

    Ah Lauren, sorry you weren’t able to make it! That’s a bummer. I like your Ginger pic above, by the way…

    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.

  4. ljclark

    And here are the recipes. And by the way, the finalists in each city are flown to St. Martin to compete for the $10K grand prize. Wow.

    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.

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