Perfect Puree Announces Winning Cocktails from Wine Country Competition

NAPA, California (October 21, 2010) – On October 18th, The Perfect Purée of Napa Valley and Charbay Distillery hosted their first Wine Country Cocktail Competition at Farmstead Restaurant in St. Helena, California. Set amidst the fall air of crush, nine bartenders heralding from top wine country restaurants and bars competed for the Best Cocktail. Contestants included Jason Withrow from Redd, April Anderson from Blue Frog & Henry’s, James Kendall from Bouchon Bistro, Eddie Ames from Ristorante Allegria, Justin Williams from Uva Trattoria Italiana, Erika Frey from Cyrus Restaurant, Sabrina Elloway from Bouchon Bistro, Cassie Gesiakowski from Hurley’s and Randy Gesiakowski from Market Restaurant. This is the first of a series of wine country based competitions that will be held throughout the year.

James Kendall of Bouchon in Yountville took home first prize of $150 with his “Baja Luau” recipe followed by April Anderson ($125) of Blue Frog & Henry’s in Napa with her “Sidecar’damom” recipe and third prize ($100) went to Eddie Ames of Ristorante Allegria in Napa with his “Blood Orange Harvest” recipe. Contestants were asked to use their creativity by pairing one of Charbay’s premium spirits with The Perfect Purée of Napa Valley’s Beverage Artistry line of beverage blends. Cocktails were judged on presentation, flavor and creativity by The Press Democrat’s Virginie Boone, Healdsburg’s beloved Bar Master Scott Beattie and USBG’s (United States Bartender’s Guild) North Bay Chairman John Shaver.

“As the cocktail community continues to grow, it is exciting to see the talent and interest in mixology extend outside of San Francisco and other major cities. Combining the palate of winemakers with the creativity of chefs, many of wine country’s best kept secrets are behind the bar.” said Scott Beattie. “I love to be a part of events that celebrate the spirit of great cocktail making.”

First Place Winner

Baja LuauBaja Luau
James Kendall, Bouchon/Yountville.

2 ounces Charbay Tequila Blanco
½ ounce Perfect Purée Carmelized Pineapple, thawed
½ oz. Plymouth Sloe Gin
½ oz. fresh lime juice
3 dashes Fee Brothers Rhubarb Bitters

Shaken and strained, served in a cordial glass. Garnish with pineapple glazed bacon and bacon dust.

Side Car'damomSecond Place Winner

Side Car'damom
April Anderson, Henry's/Napa.

1 ½ ounces Charbay Double & Twisted Light Whiskey
3/4 ounce Perfect Purée Blood Orange Concentrate, thawed
½ ounce Perfect Purée Yuzu Luxe Sour, thawed

Shaken and strained into a Martini glass, with a splash of Reeds Ginger Beer. Garnish with toasted cardamom sugared rim (equal parts blonde palm sugar and white granulated infused with vanilla bean) and a thin slice half of blood orange skewered on the side of the Martini glass.

Blood Orange HarvestThird Place Winner

Blood Orange Harvest
Eddie Ames, Ristorante Allegria/Napa.

2 ounces Charbay Blood Orange Vodka
1 ounce Triple Sec
Splash of Perfect Purée Classic Sweet & Sour, thawed
Juice of 1 lime
Juice of 1 lemon

Shaken and strained over frozen green grapes (instead of ice). Top with soda. Garnish with dry ice and a micro pepper stick.

Spring Mountain RoadEvent Signature Cocktail

Spring Mountain Road
Dana M. Bruner, The Perfect Purée.

1 ½ ounces Charbay Green Tea Vodka
1 ounce Perfect Purée Yuzu Luxe Sour, thawed
½ ounce Perfect Purée Carmelized Pineapple, thawed
2 dashes Angostura Bitters

Combine ingredients (except bitters) in pint glass with ice. Shake with Boston Shaker. Strain into ice filled rocks glass. Add bitters and serve.

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