Averna bartender competition results

It’s bartender competition season, it seems, and two recently concluded. One, held by Averna, will be sending Debbi Peek of the Drawing Room at Le Passage in Chicago, New York City’s Damon Dyer of Death & Company and Don Lee of PDT, and San Francisco’s Jeffrey Hollinger of Absinthe Brasserie & Bar and Thomas R. Waugh of Alembic Bar, to Sicily as finalists in the contest for the ‘HAVE Averna Cocktail Competition!’.

“I am extremely pleased to see how great this contest turned out and the buzz and excitement that the contestants had in support of Averna and each other,” said Paolo Domeneghetti. “We are eager to add the each of these imaginative and lively drinks to our cocktail repertoire.”

The five semifinalists were selected from the three regional competitions (two each from the San Francisco and New York competitions, one from the Miami competition) and will win a trip to Sicily to compete in the finals at the Averna distillery this fall. The grand prize winner will receive a $1,500 American Express gift card.

Jeffrey Hollinger, Absinthe Brasserie & Bar

Midnight In Sicily

  • 1.5 ounce Amaro Averna
  • 1 ounce Tanqueray Gin
  • .5 ounce "Sicilian Style" Blood Orange agrodolce
  • 5 to 6 mint leaves
  • Flamed blood orange rind, for garnish

    Combine ingredients in an ice filled cocktail shaker and shake for 20 to 30 seconds, or until well chilled. Double strain through a fine meshed strainer into a chilled cocktail glass. Garnish with the flamed blood orange rind.

    Thomas R. Waugh, Alembic Bar

    Hierba Buena Cocktail

  • 1.25 ounce Averna
  • 1.25 ounce Don Julio Reposado Tequila
  • .25 ounce white creme de cacao
  • 1 ounce heavy whipping cream
  • 3 dashes Fees Mint Bitters

    First make bitter mint cream: add mint bitters and heavy cream to a cocktail shaker. Dry shake (no ice) for 30 seconds. Set aside. Then stir Averna, tequila, and cacao in a mixing glass full of ice for 45 seconds. Strain into a chilled cocktail glass. Using a bar spoon, carefully layer the cream on top of the cocktail. Garnish with shaved chocolate and fresh mint sprig.


    Don Lee, PDT

    La Cola Nostra

  • 1.5 ounce Zacapa 23
  • 1 ounce Averna
  • .75 ounce lime juice
  • .5 ounce simple syrup
  • .25 ounce Pimento Dram
  • 2 ounces Champagne (Moet White Star)

    Shake ingredients with ice, strain into a long glass with ice. Top with Champagne.

    Damon Dyer, Death & Company

    Tuesdays with Mole

  • 2 ounce Goslings Black Seal Rum
  • .75 ounces Averna
  • .5 ounces Demerara Rum
  • .5 ounce lemon juice
  • Egg white
  • Xocolatl Mole Bitters

    Shake, shake, shake, strain into coupe glass, float 5 drops Xocolatl Mole Bitters.

    Debbi Peek, The Drawing Room at Le Passage in Chicago

    Anima Bella

  • 1.5 ounce Averna
  • .5 ounce Plymouth Gin
  • 1 ounce mineola orange juice
  • .5 ounce orange juice
  • .25 ounce simple syrup
  • 5 fresh raspberries
  • 3 fresh blackberries

    In a Boston shaker add Berries and fresh citrus. Muddle. Add Averna and gin. Shake with ice. Double strain into a chilled 8 ounce cocktail glass. Using a wooden pick horizontally, place 2 citrus leaves vertically through the pick, then in a fan shape add thin slices of half moon lime wheels and then a raspberry. On the lime slices, add the peel of the Minneola on top on the outside of the lime. Place on the edge of a cocktail glass.


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