Raise the Bar

Eldorado hosted it's first Artisan Cocktail Competition on May 25th. Local Bartenders, including myself, came together for an evening of creativity, competition, and of coarse, drinking. Local Judges scored our cocktails on Name, Presentation, Taste & Creativity. The first competition was sponsored by Veev through Southern Wine & Spirits.
It was a great starting point to what will surely be a well received event in Reno. I have competed in and been to competitions in other cities, and I am excited to bring this type of event to my home town and my home bar.
The next competition is scheduled for June 22nd at CinCin at 7:00pm and will feature St. Germain Elderflower Liqueur. We are currently seeking Bartenders to compete and spectators to join us for what is sure to be another entertaining evening.



St. Germain Elderflower Liqueur is produced in France, made from the blossoms of the Elderflower which grows wild in the foothills of Alps.The flower is only in bloom for a short 2-3 weeks in late spring. This liqueur has a labor intensive and time sensitive process that yeilds a wonderfully floral and delicately sweet aroma that leaves a lasting impression on the pallat. It is welcome addition to Spring themed cocktails and provides a quality unlike any other liqueur I have tasted.

Cucumber Capone:

1.5 oz Hendrick's Gin

.75 oz St. Germain

.75 oz Fresh Lemon Juice

.75 oz Simple Syrup

3-4 Fresh Muddled Skinless Cucmber Slices

Splash of Soda Water

Muddle cucmber with lemon juice, add simple syrup, St. Germain and Hendricks in a tall glass. Top with ice and splash with soda water. Garnish with thinly sliced Cucumber.

Apple Of My Rye

1.5 oz Sazerac Rye

.75 oz St. Germain

.5 oz Champagne Vinegar

.75 oz Honey Simple Syrup

3-4 Slices of Fresh Green Apple

Top with Champagne

Muddle apple, add Rye, St. Germain, Vinegar and Syrup, shake vigorously and double strain into a cocktail glass, top with Champagne. Garnish with Sliced Apple