On Wednesday, February 5th, Pavan Liqueur de France named Jared Anderson the winner of its Pavan Sangria Challenge. The final event was a gala celebration at New York’s Bowery Hotel which invited bartenders from around the country to showcase their talents by creating original Pavan sangria recipes inspired by a dream escape destination. Anderson will be rewarded with the ultimate prize of a dream trip for two to Iceland, the destination that inspired his recipe for the Baked Alaska, which featured Pavan Liqueur, Apple Juice, Spiced Apple Butter, Chardonnay, Lemon Hart Demerara Rum and Hot Water. This final competition came on the heels of four regional semifinal events held in San Francisco, Miami, Los Angeles and New York.
Pavan Sangria Challenge entrants were challenged to draw inspiration from their dream destination using ingredients local to their chosen locale and deliver an individual twist on traditional sangria that epitomizes the good life, vacation, travel and the longing to escape the ordinary. Finalists were chosen from the entries by a panel of expert judges, including cocktail writer, author and spirits industry legend Gaz Regan; and Pavan Master Blender Pascal Ribes.
“This has been an incredible experience,” said winner Jared Anderson, who currently works at 15 Romolo in San Francisco. “I got to tap into some really creative channels in this competition, both visually and with taste. And the people I competed with—my cocktail was all about coming together and camaraderie and making new friends, and I feel like that’s exactly what happened on this trip.”
See below for the full recipe of his winning cocktail, the Baked Alaska.
Baked Alaska:
Ingredients:
1.5 ounce Pavan liqueur
1 ounce apple juice
1 ounce spiced apple butter *
2.5 ounces chardonnay (Try Wente Vineyards Morning Fog Chardonnay)
½ ounce Lemon Hart Demerara Rum 151 proof
1 ounce hot water
Method:
Pour the rum into the glass and ignite it with a match. In a separate glass, mix all other ingredients. Next, carefully strain liquid over the burning rum. Garnish with an orange twist.
*For apple butter you can simply make by reducing fresh apples with water, cider vinegar, and spices; or for a quick and easy solution, you can find it at most food stores and farmers markets.
Finalists included:
• Cricket Nelson of The Broken Shaker / Miami
• Lindsay Matteson of Amor y Amargo / New York
• Jared Anderson of 15 Romolo / San Francisco
• Brittini Rae Peterson of Goldie’s / Los Angeles
• Nathaniel Fletcher of Neat Bar / Los Angeles (wildcard winner)
The panel of judges at the Challenge Finals included acclaimed cocktail and spirits author Gaz Regan; Allen Katz, the Director of Mixology & Spirits Education for Southern Wine & Sprits of New York; Pamela Wiznitzer, President of United States Bartender Guild New York chapter and John deBary, Bar Director for all Momofuku restaurants in New York.
Named after the classic 16th century dance of the peacock, Pavan is crafted with fine Muscat grapes from the renowned AOC (Appellation d’Origine Contrôlée) region of Frontignan, where vineyards are surrounded by seaside air and gentle hills. Long exposure to the sun and proximity to the sea provide the perfect conditions for the Muscat vines to thrive, producing small berries that are naturally sweet and rich in aromas. The Muscat grapes are handpicked, pressed and blended with fine grape-based spirits. The “vin de liqueur” is then aged two to three years in oak casks dating back to the 19th century, allowing the blend to mature slowly while retaining the original aromas and freshness of the grape. Finally, the Muscat “vin de liqueur” is blended with a touch of fine orange blossoms from the Mediterranean. This infusion gives Pavan its aromatic citrus notes and characteristic freshness. For more information visit: pavan-liqueur.com.
