On Monday, December 2, The Real McCoy Rum transformed Max Fish in Glastonbury into a Prohibition-era bar, ready for competition. In partnership with the Connecticut chapter of the U.S. Bartenders Guild (USBG) 10 mixologists went head-to-head to create the best vintage-style cocktail.
Using only The Real McCoy Rum and ingredients available during prohibition, 10 of Connecticut’s top bartenders were allotted seven minutes to serve up their original Real McCoy prohibition cocktail for each of the three judges and one for spectators to sample. The judging panel was comprised of Bailey Pryor, President and CEO of Real McCoy Spirits, corp., Stacy Murray of The Beverage Journal and Brian Mitchell, Director of Wine & Beverages of Max Restaurant Group.
Jason Snopkoski of Baro Modern Cantina mixed up the winning cocktail- The Arethusa Sour
The Real McCoy 5 Year Aged Rum
Black Tea Makrut leaf syrup
Lemon juice
Egg white
Boker’s Bitters
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