Results of the St-Germain 3rd Annual Can-Can Classic Cocktail Competition

The St-Germain 3rd Annual Can-Can Classic Cocktail Competition brought together the finalists from the St-Germain monthly Can-Can Classic Cocktail Competition. Thirteen bartenders, all first-place winners from each respective month of the qualifying contest were awarded an all expense paid trip to NYC to compete.

St-Germain Cocktail Competition

First place winner, Bobby McCoy of Boston’s Eastern Standard took the the ultimate prize of $5,000 for his cocktail, Elixir Alpestre. Second place winner, also from Boston, was Misty Kalkofen of Drink; she won $2,000 for her cocktail, Maintenant ou Jamais.  Third place winner was JP Caceres of Washington DC’s Againn Gastropub; he won $1,000 for the delicious GinGerMain Shandy.  The 3rd Annual Can-Can Classic was judged by an esteemed selection of cocktailians, including Dave Wondrich, Author of Imbibe!, Noted Cocktail Historian, Andy Seymour, Beverage Alcohol Resource Partner, Cocktail Consultant / Expert, Toby Maloney, Cocktail Consultant / Expert, Bar Owner / Bartender, The Violet Hour, Phil Ward, Bar Owner / Bartender, Mayahuel and Lynnette Marrero, Bartender, Rye House.  The criteria for judging included presentation and technical ability, creativity, flavor and balance.

Immediately following the Can-Can Classic Competition, St-Germain hosted it’s Annual Harvest Fair Party, celebrating another successful spring harvest of wild elderflowers. St-Germain is the world’s first liqueur crafted in the artisanal French style from freshly handpicked elderflower blossoms.

The winner:

Elixir Alpestre
Created by Bobby McCoy, Boston, Eastern Standard

2 oz. Bols Genever
3/4 oz. St-Germain
1/4 oz. Becherovka
1 Dash Angostura Orange Bitters
6 Drops Pernod Absinthe

Method:  Combine all ingredients in a shaker tin over ice and shake.  Strain into a large coupe glass.  Garnish with a lemon twist.

Second Place:

Maintenant ou Jamais
By Misty Kalkofen, Boston, Drink

1 oz. St-Germain
3/4 oz. 10 yr old Cask Strength Laphroaig
1/2 oz. Jasmine tea infused simple syrup
1/2 oz. lemon Juice
2 healthy dashes of Bitter Truth Jerry Thomas Decanter Bitters
1 egg white

Method: 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.

Third Place:

GinGerMain Shandy
Created by JP Caceres, Washington DC, Againn Gastropub

1 1/4 oz. St-Germain
3/4 oz. Fresh Lemon Juice
3/4 oz. Homemade Ginger Syrup
1/2 pint Allagash White Ale Beer

Method: Mix all ingredients together completely in a pint glass with a bar spoon over crushed ice.  Garnish with a Bruleé Ginger Candy square.

The Finalists for the 3rd Annual Can-Can Classic Cocktail Competition:

  • Daniel De  Oliveira, Chicago, BOKA Restaurant Group, “The  Dragonfly” 
  • Aaron  Butler, Boston, Drink, “Battle of Trafalgar” 
  • Daniel  Toral, Miami, Fratelli Lyon, “Elderflower Fizz” 
  • Charles  Fields, Nashville, Rumba, “Saint Christopher’s Cup” 
  • Bobby McCoy,  Boston, Eastern Standard, “Elixir Alpestre” 
  • Craig  Schoettler, Chicago, Alinea Restaurant, “Dollars &  Cents” 
  • Adam  Schuman, New York, Fatty Cue, “La Adelita” 
  • Preston  Eckman, Philadelphia, Apothecary Bar + Lounge, “Fleur  Royale” 
  • Sam  Treadway, Boston, Drink, “The Agony and the Ecstacy” 
  • JP Caceres,  Washington, DC, Againn Gastropub, “GinGerMain  Shandy” 
  • Phoebe  Esmon, Philadelphia, Chick’s Café & Wine Bar, “Le Comte de  St-Germain” 
  • Misty  Kalkofen, Boston, Drink, “Maintenant ou Jamais” 
  • Sam  Anderson, Brooklyn, NY, Hotel Delmono, “The Hanging  Garden”


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