June 9th, 2010

Boston does the Can-Can


Four Boston bartenders competed in yesterday’s third annual St. Germain Can-Can Classic at the Bowery Hotel in New York City, and two of them took home the top two prizes. Congrats to Bob McCoy of Eastern Standard for his 1st place, $5K win and to Misty Kalkofen of Drink for her 2nd place, $2K win.

Three cheers as well to competitors Aaron Butler of Russell House Tavern and Sam Treadway of Drink for rounding out Boston’s prowess in this mixology event. Each of the four bartenders became eligible to compete in the Can-Can by winning St. Germain’s monthly cocktail contests.

McCoy, who also employed the elderflower liqueur to great effect at drinkboston’s Bartenders on the Rise event, impressed this year’s Can-Can judges with the mixture below. More recipes and tidbits to come as I get them.

Elixir Alpestre
By Bob McCoy

2 oz Bols Genever
3/4 oz St. Germain
1/4 oz Becherovka
1 dash Angostura Orange Bitters
6 drops Pernod Absinthe

Combine all ingredients in a mixing glass, add ice and stir. Strain into a coupe glass and garnish with a lemon twist.

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5 Responses to “Boston does the Can-Can”

  1. pinky gonzales

    Congrats, Bob & Misty !!!

  2. Bob McCoy

    Thanks! What a great event and so cool to have such a strong Boston representation out in NYC for the festivities. Rob Cooper and the team at St. Germain(special thanks to Kate Palmer)rock!!

  3. Jono

    would love to know the drink Misty came 2nd with!

  4. hubert

    iirc it was scotch-based with tea, egg white and something else, very unusual and great creamy texture

  5. ljclark

    OK, got Misty’s 2nd-place-winning recipe!

    Maintenant ou Jamais

    1 oz St Germain
    .75 oz 10-yr Cask Strength Laphroaig scotch
    .5 oz Jasmine tea-infused simple syrup
    .5 oz lemon juice
    2 healthy dashes Bitter Truth Jerry Thomas Decanter Bitters
    1 egg white
    Combine all ingredients in a shaker tin. Dry shake. Add ice and shake vigorously. Double strain into a large coupe glass. Garnish with star anise.

    For syrup, place one cup of water and 3 Tbsp of tea in a saucepan. Bring to a simmer. Remove from heat and add one cup of sugar. Allow to cool, and fine strain.

    And here’s Sam Treadway’s:

    The Agony & the Ecstasy

    1 part St. Germain
    1 part Del Maguey Mezcal (Minero)
    1 part fresh grapefruit juice
    House-made ginger beer
    Smoked Chipotle Tabasco

    Shake St. Germain, mezcal and juice. Strain over crushed ice in a rocks glass. Top with ginger beer. Garnish with a couple dashes of tabasco floated on top. Serve with a short straw. The idea is to smell the spicy, smokey notes of the Tabasco, but taste the sweet and citrus of the St. Germain and grapefruit. And then it finishes with a little earthy bite from the ginger beer and mezcal.

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