ALCOHOL BY VOLUME

Introducing the Alcohol By Volume #2 Competitors…

Player 3: Adam Harness

Adam is a seasoned veteran of the Minneapolis bartending scene. In fact, Adam was on the Town Talk team that took home the gold at both Iron Bartender competitions a few years back. If I remember correctly, he beat my team during the lychee challenge in the semifinals. Now the big dog at Café Maude, Adam is sure to be a big part of the menu at the new space they’re taking over from Nick & Eddie. Adam is a card-carrying member of the Northstar Bartenders Guild.

Player 4: Jourdàn Gomez

Representing Bradstreet Crafthouse, Jourdàn is also a member of the Northstar Guild. Prior to becoming a bartender, he developed his palette working as a barista. While learning how to roast coffee and understanding the feel and weight in a glass and on the tongue, he yearned for a more intoxicating craft. In 2009, he was recruited by master mixologist Toby Maloney and Alchemy Consulting to work at the Bradstreet Craftshouse. Jourdàn also dabbles in the art of music, and makes frequent runs to Wisconsin to buy all of the 190 proof Everclear in sight.

Introducing the Alcohol By Volume #2 Competitors…

Player 1: Lindsay Brost

Lindsay moved to Minneapolis for school and decided to stick around because we’re so damn charming around here. She’s been behind the bar at the Loring Pasta Bar for seven years - a feat that would drive a lot of us crazy. If you run in to her on the street you’ll be pleased to find that she usually carries around a mason jar of tequila and some fresh fruit just in case anyone wants to have a cocktail. This will be Lindsay’s first cocktail competition but she’s not letting the pressure get to her.

Player 2: Adam Gorski

Another contender trained in the kitchen arts, Adam got started behind the bar in Minneapolis at Bradstreet Crafthouse. After cooking for a while and trips to places like Nicaragua to check out indigenous ingredients and cooking styles, the bar has called him again. Eat Street Social has welcomed him back to the fold so make sure to stop in and congratulate him. This isn’t his first rodeo - Adam hopes to avenge an early exit from Iron Bartender II with a strong showing Thursday.

Awesome recap of all of the action from the AbV event on 2.9 at the Red Stag Supper Club, shot and edited by Matt Barnes @mattbarnesmedia

Rob Jones’ winning cocktail from our 2.9 event at The Red Stag Supper Club

Ramos Apricot Fizz

In a tin shaker combine the following:

One egg white

1 oz heavy cream

1/2 oz honey syrup (Half honey, half hot water, allowed to cool)

1/2 oz Green Chartreuse

1 oz Orchard Apricot

1 oz gin (Rob used Tanqueray)

2 dashes of Regan’s Orange Bitters

Dry-shake as hard as you can. This in effect beats the egg white, helping to create a foam

Add 1/4 cup of ice, then shake again, hard, until the ice is gone.

Strain into a collins glass

Light 1/4 oz Green Chartreuse on fire and drizzle it over the cocktail to caramelize the egg white foam, effectively creating a meringue on the fly.

Garnish with an orange peel.

Richy Rivera’s drink from our last event on 2.9 at The Red Stag Supper Club, where the secret ingredient was Rothman & Winter’s Orchard Apricot Liqueur

Apricot Bourbon Smash

In a short highball, muddle one cube of sugar, Bitter Truth Aromatic Bitters and a little of the Rothman & Winter’s as a solution.

In a separate mixing glass:

Muddle two basil leaves and one quarter of a blood orange.

1 oz Rothman & Winter’s Orchard Apricot

3/4 oz Bourbon (Richy used Maker’s Mark)

3/4 oz Yellow Chartreuse

1/2 oz Bitters Solution

A squeeze of fresh blood orange

Shake and pour over ice, add a basil leaf and blood orange peel for garnish.

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