For the third consecutive year, The “May Mix-Off” Competition, took over The JW Marriott L.A. Live The Mixing Room–regarded by some as Downtown Los Angeles’ living room–to generates excitement for L.A.’s craft bar scene.
The panoramic lobby level bar provided the perfect setting for 18 of Los Angeles’ top bartenders to showcase their skills, showmanship and spontaneity behind the bar. New York-based William Grant & Sons USA joined forces with JW Marriott at L.A. Live for the delicious showdown, providing a full spectrum of spirits for the bartenders to work with, including the newly launched Ancho Reyes Chile, Tullamore D.E.W. Irish whiskey, Milagro® Tequila, Lilet Fortified Wines, Sailor Jerry Rum, Hendrix Gin and Reyka Icelandic Vodka.
Just as its predecessors did, the 2015 edition of the four week competition drew cocktail enthusiasts, bar and restaurant professionals and hotel guests. It had a very interactive consumer element, where in the first round of each week, spectators had the opportunity to sample the cocktails (featured in the recipes below). While bartenders crafted drinks conceived in advance in the first round, in the second rounds, their skills were put to the test as they were tasked to combine mystery ingredients, mixers, garnishes and spirits.
At the May 20 finals, I served as one of the judges and was quite impressed with the way the final four competitors used a good number of spirits to create balanced and sophisticated cocktails. Though the spectators were clearly having a great time exploring the versatility of different spirits and flavor profiles, it was obvious the finalists had their eyes on the first prize: Airfare and a three night stay at the JW Marriott New Orleans during Tales of the Cocktail, one of the nation’s hottest tickets for any bartender or spirits pro looking to make their name in the industry. Though the competitors were within a point or two of one another, it was The Ace Hotel’s Dan Sabo who walked away with the most coveted prize.
Fourth place winner Una Green of Belcampo Meat Company went home her choice of a top tier William Grant spirit prominently featured at The Mixing Room, third place winner Tony G. of the Gallery Bar & Cognac Room came away with a one night stay and dinner at WP24 at the JW Marriott L.A. Live for two. Second place winner Josh Yerkey of EMC Seafood & Raw Bar won airfare and a two-night stay for two at the JW Marriott in San Francisco.
— Elyse Glickman, West Coast Contributing Writers
First Place
The Royal Enfield
Dan Sabo, Ace Hotel, Los Angeles
1½ oz Hendrick’s Gin
1 oz milk-washed Apricot-Hendrick’s Cordial
¼ oz Alvear PX 1927 Sherry
1 drop lavender bitters
1 drop rose water
1 drop Crème de Menthe
1 drop Maldron salt solution
garnish with chamomile-bergamot smoke
Second Place
The WGS Expresss
Josh Yerkey, EMC Seafood & Raw Bar
2 oz Tullamore DEW 12-Year
½ oz Ancho Reyes Chile Licor
¼ oz Montelobos
¼ oz Demerara Syrup
3 dashes Bitters Xocolati Mole bitters
Sailor Jerry foam
Cinnamon & Chili pepper chocolate
Orange peel and almonds for garnish.
Third Place
Elements
Tony G, Gallery Bar & Cognac Room
2 oz Hendrick’s Gin
¼ oz sun-aged Lilet Blanc syrup
¼ oz basil-infused St. Germain
3 dashes Angostura Bitters
1 tsp Marasca syrup
Herb-infused air bubble foam.
Fourth Place
The Angry Coconut
Una Green, Belcampo Meat Company
1½ oz Sailor Jerry Rum
1 oz Ancho Reyes Chile Licor
1 oz homemade lemongrass cocoanut cream
1 ox pineapple juice
½ oz lime juice
2 dashes Saline
2 dashes ancho chile bitters
dash Cinnamon
