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Cheers! Winning recipes from inaugural Winter Cocktail Competition

Cheers! Winning recipes from inaugural Winter Cocktail Competition

614now Staff

The inaugural Winter Cocktail Competition is officially in the books! Thanks to everyone who joined (614) Maker’s Mark, and Jim Bean for the sipping, sampling, and socializing event at Le Méridien Columbus, The Joseph on Monday, February 24.

With 17 of Columbus’ best mixologists present, the competition was fierce. While everyone walked away with the piece of the prize having just been in attendance, there could only be one winner.

Scroll down for the winners and fan favorite, a photo gallery, and recipes of all 17 bars so you can recreate the evening without ever leaving the house!

Oddfellows Liquor Bar “Florida Man THIRD PLACE

2 oz el Tesoro repo
1.5 oz spicy Agua Fresca
.75 oz lime juice
.5 oz martini ambrato
2 dash saline
Bartenders/Assistants: David Yee

Denmark on High “Turn Around Dark Ryes” SECOND PLACE

1oz Old Overholt Rye
1oz Basil Hayden’s Dark Rye
.5oz House Cherry Cordial (we can use Effen Vodka for this)
.5oz Averna Amaro
.5 Vanilla Turbinado
.5 Maple Everclear
Bacon Sugar Rim
Bartenders/Assistants: Sean Taylor

Novak’s “Fog in Hakuba” FIRST PLACE

1oz Shitake infused Toki Japanese Whiskey
1.5oz Oolong Tea
.75oz Yuzu
1.5oz Strawberry Dragon fruit Puree

VASO Rooftop Lounge “Banksy Bubbles” FAN FAVORITE

2 oz Haku Vodka
3 oz Green Apple Juice
½ oz Midori
¼ oz Green Apple Cordial
2 Dashes Acid Blend
Bartenders/Assistants: Logan Demmy

Antiques on High / Seventh Son Brewing “Bloodtwig”

1/2 oz El Tesoro Reposado
1 1/2 oz Roku Gin
3/4 oz orange liqueur (Courvoisier infusion)
3/4 oz seasonal fruit shrub
1/4 oz simple
1/4 oz grapefruit
Bartenders/Assistants: Matt Waite, Ryan Eilbeck

Asterisk Supper Club “Obviously You’re Not a Golfer”

.5 Peppercorn + Lemon Peel infused Effen Vodka
.5 Coffee Liquor
.5 oz Toasted Cream infused with Chai
Bartenders/Assistants: Steven Riska

Barrel and Boar “Rose + Rye”

1.5oz Basil Rye
3/4oz Lemon Juice
3/4oz Rosemary Syrup
1/2oz St. Germaine
Bartenders/Assistants: Chris Scarver

Buckeye Bourbon House “Pearl and Gay”

2oz Knob Creek Single Barrel
.75oz Luxardo
Maraschino Liqueur
.25oz Fig Jam
1 dash Black Walnut Bitters
3 dashes Angosture Bitters
Bartenders/Assistants: Onisha Burch


Final Cut at Hollywood Casino “Apple Strudel Martini

2.5oz Jim Beam Apple
1oz Rumchata
.5oz Butterscotch Schnapps
1.5oz Apple Cider
Splash Orange Bitters
1/8 size slice Muddled Orange
Apple Slice Garnish
Bartenders/Assistants: William Sanders

High Bank Distillery “The Ski Trip”

2oz Courvoisier VSOP
.5oz Toki Whiskey
1oz amaro ango
1oz sweet vermouth
1oz spiced blackberry syrup
Bartenders/Assistants: Zach Jensen

Mitchell’s Steakhouse “Tableside Torched Apple Manhattan

2-1/2 oz – Bakers
1/2 oz – Berentzen Apple Liqueur
1/2 oz – Carpano Antica Sweet Vermouth
Garnish 1 Black Cherry

Combine above ingredients
Stir with ice
Strain cocktail over black cherry in a beaker
Place the Apple Wood chips in cast iron skillet
Torch the Apple Wood chips with a low flame until smoldering
Place serving glass over smoldering wood chips 20 secs
Remove glass and place large 2×2 ice cube in it
Pour cocktail into the serving glass

Nosh on High “Take Me Home”

2 oz Effen Vodka
1/2 Egg white
1 1/2 oz Smoked Apricot & Rhubarb compote
1/2 oz St Germain
1/2 Aperol
Blonde Lillet spritz
Dried Rhubarb Garnish
Coupe Glass
Bartenders/Assistants: Andre Baskins

Short North Pint House “Apple Pie Whiskey Sour”

1.5oz Makers Mark
Maple Syrup
Lemon juice
Apple Pie Spices
Garnished with a spiced apple slice
Bartenders/Assistants: Kierstin McCracken

Soul at The Joseph “Banana Foster Old Fashioned”

2 oz Knob Creek Single Barrel (infused with vanilla, fig, and walnut)
1/2 oz Giffard Banane de Bresil
Mole Chocolate Bitters
Bartenders/Assistants: Alex Burch and Bee Zaccaria

The Brew Brothers at Eldorado Scioto Downs “Scioto Showdown”

1.5 oz Jim Beam White
1/4 oz Simple Syrup
1 tsp Allspice
Muddled Cherries
Orange Slice
Bartenders/Assistants: Robert Tabler & Anna Dowden

The Keep Kitchen & Liquor Bar “The Honey Maker”

1.5oz Chamomile infused Makers Mark
.75oz egg white
.5oz Honey Rosemary Simple Syrup
.5oz Lemon Juice
Lavender and Rosemary garnish
Bartenders/Assistants: Rachel Kaufman and Erin Mason

Watershed Distillery “Far From The Tree

1.25oz Suntory Toki Whiskey
1oz Watershed Distillery Apple Brandy
.25oz Giffard Passion Fruit
3 dash Bittermen’s Tiki Bitters”
Josh Gandee, Matina Bliss, Anthony Tenney, Tommy Householder

All photos by Rebecca Tien


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