Drambuie and Chilled Magazine's National Cocktail CompetitionEdit Post
Contributed by on Nov 28, 2016
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Drambuie and Chilled Magazine brought the national cocktail competition, The Modern Classics, to Los Angeles’ Lost Property. Bartenders showcased their skills and talents by creating two cocktails, 1) a re-creation of their signature cocktail using Drambuie and 2) a non-whisk(e)y cocktail using Drambuie. Six bartenders competed, with the chance of winning a trip to retrace the history of Drambuie through the Isle of Skye: Katie Emmerson/Gwen, Brandi Boles/Salazar, Christopher Day/Tribute, Brad Sanford/Osteria Mozza, Raul Pool/Spread Mediterranean Kitchen.
Ultimately, Brandi Boles of Salazar won first place with her signature cocktail Bonnie Charlie’s Juice and non-whiskey cocktail Scottish Smuggler.
Los Angeles bartenders were celebrating Drambuie’s refreshed visual identity and revamped bottle design. The Modern Classics places a spotlight on the romance of Drambuie’s history, and showcases its versatility and longevity in cocktail culture.
Check out the Brandi’s winning cocktail recipes below...
Bonnie Charlie’s Juice
1 ½ part Allspice-infused Drambuie
½ part Montelobos Mezcal
2 parts Fresh Carrot Juice
1 part Coconut Cream
Bar spoon Maple Syrup
2 Dashes Black Walnut Bitters
Method: Mix all ingredients in tin over ice. Shake and strain into Collins glass with pebble ice.
Garnish: Coconut flakes and Flower.
1 ½ parts Drambuie
½ part Amaro Nonino
½ part Chinese Five Spice Honey
2 parts Grilled Pineapple Juice
2 dashes Yuzu Bitters
Chill coupe glass. Mix all ingredients in a tin, fill with ice and shake until well chilled and frothy. Strain into chilled coupe. Garnish with dried Pineapple flower and Pineapple frond.