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Boozy Horchata

Over at my FineCooking.com I posted a recipe from Lindsay Nader for the Horchata Cocktail. It contains almond milk, rum, agave nectar, allspice dram, and a cinnamon garnish.

It's easy to make and you might like to try it. Get the recipe here.

Hey US Bartenders! Time to Apply for Diageo's World Class Cocktail Competition

Diageo's World Class bartending competition is an amazing event, and this year the finals will be held on board a cruise ship, sailing along the French Riviera and  including stopovers in St. Tropez and Ibiza, before culminating in Barcelona. 

In order to apply to become a US finalist, you must first study three educational modules and pass tests on them, plus submit a recipe and a video. You can do that on the web at DiageoWorldClassUSA.com or by downloading an app for iPhone. 

Here's some info about the app:

Use this app to join the World Class community and complete your submission straight from your iPhone. To be considered for the 2013 U.S. challenge, participants must:

1. Fill out a personal profile.

2. Complete World Class training – Take three advanced training modules that provide you with cocktail industry knowledge.

3. Submit a cocktail recipe – Create a World Class recipe using at least one of the DIAGEO Reserve brands.

4. Upload a video – Capture a short video to showcase your personality and affinity for the industry.

Other App Features: The World Class U.S. app also provides winning cocktail recipes, info about the challenge’s judges, a list of events around the U.S. and links to participate in the World Class U.S. Community.

The deadline to submit is April 30th, but honestly you'll need to take your time with this so you'll want to get started sooner rather than later. The stakes are pretty high and only 20 finalists from the US get to compete. 

The finalists will be announced at the Manhattan Cocktail Classic in New York. 

Here's a video from last year's competition to get you in the mood.

 

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This post was sponsored by Diageo's World Class but the text was written by me, Camper English, except where press releases were quoted. 

Cocktail Specials for Chinese New Year in San Francisco

It recently occured to me that San Francisco has a good number of upscale Chinese bars. Most of them are doing specials for Chinese New Year, so here's a list of them.

This year will be the year of the snake, which explains the drink titles.

Brasserie S&P at Mandarin Oriental

Lychee Lunar by Priscilla Young
Beefeater Gin, Don Q rum, Sensei Lychee Falernum, fresh lemon juice, splash of crème de cassis, and soda water

M.Y. China

Stone Serpent
VSOP Raynal, grapefruit juice, Cointreau, Cherry Heering, Peychauds, ginger, Belfast apple cider

 

E&O Asian Kitchen:

Bitter Bite by Carlos Yturria
Campari, kumquats, lemon juice and agave nectar, in a a Collins glass topped with ginger beer.

 

Hakkasan

Scarlet Snake by Jessamine McLellan
Campari, simple syrup, egg white, fresh lemon juice, London Dry Gin in a coupe garnished with Angostura bitters.

 

 

 

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Chocoscotch or Scotcholate?

Here's a drink from bartender Sune Risum-Urth of the Bar Ruby in Copenhagen (where I'll probably be this weekend!) that combines scotch with chocolate liqueur to delicious effect. 

It contains lightly peated scotch, apricot liqueur, and chocolate liqueur, with a cream top. 

Get the full recipe over at FineCooking.com. 

 

Small Hand Foods Syrups Launches Web Store

Delicious Small Hand Foods syrups have been hard to get in most parts of the country/world, but as of now it will be a little bit easier as the new web store has launched.

Small Hand Foods is the brand by Jennifer Colliau, a Bay Area bartender who began making authentic orgeat and pineapple gum arabic (for Pisco Punch) when none was available on the market. She expanded the line to include grenadine, unflavored gum syrup, and raspberry gum syrup (plus the occaisional surprise).

The small (8.5 ounce) bottles run for $12, which is less expensive than you'll find on Amazon, and they have the full line unlike at Cask.

Check out the store here.