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Events

The Original Cocktail Competition Sponsored by William Grant & Sons

Event Time: 03:30 PM on Jan 18, 2013

Price: $50.00

Friday, January 18, 3:30 - 6:00 PM
St. Anthony Riverwalk Hotel, 300 East Travis
Emcee: Amanda Boccato, Lillet Brand Ambassador, USA

Come join the fun as contestants prepare an original cocktail for a chance at a prize of $2500! Each contestant will have 10 minutes to make a cocktail for the guest judges from their own original recipe. Each contestant will make five full cocktails, using one or more of the following William Grant & Sons spirits: Hendrick’s Gin, Reyka Vodka, Gibson’s Canadian Whisky, Hudson Whiskey (Hudson Baby Bourbon), Milagro Tequila, Lillet (Blanc, Rouge and Rose), Sailor Jerry, Monkey Shoulder, Tullamore Dew and Solerno.

Judges include Dale DeGroff aka King Cocktail, Audrey Saunders, Owner of Pegu Club in NYC, Pat Sharpe, Food Editor of Texas Monthly, Michael Madrusan, Owner and Operator of The Everleigh in Melbourne, Australia, and Ron Bechtol, Food, Wine & Spirits Writer, SA Current. The judging will be blind, with the panel kept in an adjoining room.

Contestants are responsible for bringing their own modifiers including glassware for presentation, bartending equipment and garnish materials. There will be Kold Draft, crushed and large format ice provided, as well as sugar, honey, mint and citrus fruits. Any other fruits must be brought by the contestant.

There is no charge for attending as a spectator. Your 'purchase' is your registration as a contestant.

1st Prize: $2,500

2nd Prize: $1,000

3rd Prize: $500

Sasha Petraske’s Skills Competition

Event Time: 11:00 AM on Jan 19, 2013

Price: $150.00

Saturday, January 19, 11:00 AM - 3:30 PM
St. Anthony Hotel, 300 East Travis

Sasha Petraske’s Skills Competition will test temperature, speed and accuracy. Limited to only 16 participants this competition will be based on objective measures of volume, acidity and temperature with a time penalty added for each cocktail that falls out of the acceptable ranges of these standards. Contestants will each make 17 drinks, given randomly in rounds of two, three, four and five cocktails, to stimulate a large order on a busy night at a bar.

The National Temperature, Speed, and Accuracy Competition is designed to take the guesswork out of speed competitions and set a benchmark for the industry. Competitors will make 17 drinks, given randomly in rounds of 2, 4, 5, and 6 cocktails. This simulates the universally experienced Bartender's crucible of being handed four tickets at once. All contestants make the same 17 cocktails to the recipes below, only the order is random.

Rather than be judged by a panel of experts that bring their own biases to the table, objective measures of volume, acidity and temperature are used, and a time penalty is added for each cocktail that falls out of the acceptable ranges stated below. Not every cocktail is tested for every measurement, for time's sake. Each recipe below includes what the cocktail is measured for and the ranges and time penalties.

Contestants use Kold Draft ice, and in the interest of fairness, all chilled equipment and glassware is chilled with ice water rather than in a freezer, which would give different performance at different times in the competition. The ice in each contestants ice bin is stored in and removed from the same freezer 5 minutes before the clock starts.
Standard equipment is provided, but contestants may bring their own.

Contestants will build two of each cocktail in the round, one of which will be taken away for measurement, the other fired. The citrus based cocktails will be taken away before the spirit is added, the stirred cocktails measured complete. The second of the two Old Fashioneds will omit sugar, bitters and soda, just a two ounce pour in a rocks glass. (Ten second penalty for being out the range of 55-65ml.)

A thirty second penalty, meant to recreate the time taken to make a new drink that was sent back, will be added for any citrus based cocktail that falls outside the range of 40-48ml for the weak portion. (citrus and sweetener) Although inaccuracy here might not make a too sweet or too tart cocktail (if both measures are innaccurate to the same extent), we will assume that inexact measuring of these ingredients will make a bad cocktail more often than not.

A thirty second penalty added for any out of range cocktails. They will be measure after the Bartender indicates that the tray should be taken to the table, it is walked to an adjacent room for blind judging (approx. 30 seconds.)

A ten second penalty is added for any straight up cocktail warmer than -1 Celsius, and a thirty second penalty for any straight up cocktail warmer than 0 C.

A ten second penalty is added for any missing or un-servable garnish, and cocktails must be delivered on their own tray as the round described, although the tickets can be fired in any order.

Note that our sponsors have provided overproof Rye and Bourbon, so the final volumes for those drinks are higher than usual.

The drinks below. Final volume measurements coming soon.

Negroni

1 oz. (30ml) each Magellan Gin, Sweet Vermouth Campari

Final Volume: 3.25-3.75 oz. (95-110ml), Orange peel garnish

Old Fashioned

2 oz. (60ml) Knob Creek Bourbon (100 proof), 1 dash (1ml) Angostura Bitters, sugar cube

Final Volume: 2.75-3 oz. (80-90ml), Lemon and orange peel garnishes

Gin & It

2 oz. (60ml) Magellan Gin, 1 oz. (30ml) Sweet Vermouth

Final Volume: 3.75-4 oz. (115-125ml)

Manhattan (cherry)

2 oz. (60ml) Bulleit Rye (100 proof), 1 oz. (30ml) Sweet Vermouth

Final Volume: 4.25-4.5 oz. (125-135ml)

The Last Word

.75 oz. (22.5ml) each Magellan Gin, Green Chartreuse, lime juice and maraschino

Final Volume: 4-4.5 oz. (120-135ml)

Gold Rush

2 oz. (60ml) Bulleit Rye (100 proof), .75 oz. (22.5ml) each lemon juice and honey syrup (3:1)

Final Volume: 4.25-4.75 oz. (125-140ml)

Stay Up Late

1.5 oz. (45ml) Magellan Gin, .5 oz. (15ml) Courvoisier, .75 oz. (22.5ml) each lemon juice and sugar syrup

Final Volume: 5.5-6 oz. (163-177ml)

Blackberry Rickey

2 oz. (60ml) Magellan Gin, .75 oz. (22.5ml) each lime juice and sugar syup, one blackberry

Final Volume: 5.5-6 oz. (163-177ml), including club soda

Brandy "75"

1 oz. (30ml) Courvoisier, .75 oz. (22.5ml) each lemon juice and sugar syrup, topped with 2.5 oz. (74ml)

Final Volume: 2.25-2.75 oz. (65-80ml)

Silver Rum Fizz

2 oz. (60ml) Cruzan Light, .75 oz. (22.5ml) each lemon juice and sugar syrup, one egg white

Final Volume: 6-7 oz. (175-200ml), add club soda

Southern Cross

1 oz. (30ml) Cointreau, .75 oz. (22.5ml) each Courvoisier and Cruzan Single Barrel

Final Volume: 4-4.5 oz. (120-135ml)

Airmail

1 oz. (30ml) Cruzan Light, .75 oz. (22.5ml) each lime juice and honey syrup

Final Volume: 2.2 oz.-2.7 oz. (65-80ml)

Brooklyn No. 2

1.5 oz. (45ml) Bulleit Rye, .5 oz. (15ml) dry vermouth, .5 oz. (15ml) maraschino

Final Volume: 4.25-4.5 oz. (125-135ml)

Brown Derby

1.5 oz. (45ml) Knob Creek Bourbon (100 proof), 1 oz. (30ml) grapefruit juice, .5 oz (15ml) honey syrup

Final Volume: 3.9-4.4 oz. (115-130ml)

Betty James

2 oz. (60ml) Magellan Gin, .75 oz. (22.5ml) each lemon juice and maraschino

Final Volume: 4.25-4.5 oz. (125-135ml)

Tequila Honeysuckle

2 oz. (60ml) Tres Generaciones Plata, .75 oz. (22.5ml) each lime juice and honey syrup

Final Volume: 4.25-4.5 oz. (125-135ml)

X.Y.Z

1.5 oz. (45ml) Cruzan Single Barrel, 1 oz. (30ml) Cointreau, .5 oz. (15ml) lemon juice

Final Volume: 4-4.5oz. (120-135ml)

There is NO CHARGE TO ATTEND AS A SPECTATOR.

1st Prize: $4,000

2nd Prize: $1,000

3rd Prize: $400

Classes

Pisco Porton with Master Distiller Johnny Schuler

Event Time: 11:00 AM on Jan 18, 2013

Price: $30.00

SHERATON GUNTER HOTEL, 11 a.m. - 12:15 p.m.

Join Portón Master Distiller Johnny Schuler as he illuminates the rich heritage and versatile applications of Peruvian pisco. Known throughout Peru as “Mr. Pisco,” Johnny is recognized as the world’s foremost expert on this diverse category. He also launched the first ultra-premium mosto verde pisco in the United States, Portón, giving America the first taste of a distinct flavor profile treasured in Peru for centuries. Find out how grape varietals, unique climate, glacial water, terroir and unusual distilling techniques translate to extraordinary cocktails.

Tales of Tito’s

Event Time: 11:00 AM on Jan 18, 2013

Price: $30.00

SHERATON GUNTER HOTEL, 11 a.m. - 12:15 p.m.

Join San Antonio native, Tito Beveridge as he tells the tale of Tito’s Handmade Vodka, America’s original handcrafted spirit, and the personal recipe of Tito himself. In 1995, Tito built his very own micro-distillery; since then, he’s won many awards, including double gold at the World Spirits Competition, and the Chairman's Trophy for World's Best Vodka Tonic. The vodka category is exploding with flavor entries, but Tito has stayed true to his singular vision – making impeccably pure, smooth, handmade vodka that people can be proud to buy. Instead of cluttering the shelf with artificially flavored vodkas, Tito encourages people to infuse their own fresh flavors!

Mixology 101 Workshop (Friday)

Event Time: 11:30 AM on Jan 18, 2013

Price: $40.00

SHERATON GUNTER HOTEL, 11:30 a.m. - 1:00 p.m.

Join Jonathan Pogash, “The Cocktail Guru,” for a basic introduction to cocktail making. Learn the simple art of experimentation and how it relates to the DNA of thousands of cocktails. Learn the basic techniques of shaking, straining, garnishing, ice and the importance of glassware, with a bit of drinks history thrown into the mix. This 100% interactive seminar will leave you on the way towards becoming your own at-home mixologist.

Sponsored by: Pisco Portón, Kansas Spirit Whiskey, Hudson Bourbon, Cherry Heering, Coffee Heering & Xante Pear Liqueur

Image Recognition: Instagram and Hidden Cocktail Bars

Event Time: 12:00 PM on Jan 18, 2013

Price: $30.00

ST. ANTHONY RIVERWALK HOTEL, 12 - 1:15 p.m.

New media has always brought the potential for growth in our industry. However, over-saturating the Internet with content can be destructive to hidden cocktail bars. Instagram is a unique platform that allows minimal content to be rich and meaningful without the burden of oversaturation. But, like any media platform, it has its criticisms. Join Anthony Schmidt, owner and bartender of the Noble Experiment in San Diego as he explores the benefits and concerns of proprietors using Instagram in their hidden cocktail bar.

Texas Spirits Panel

Event Time: 01:30 PM on Jan 18, 2013

Price: $30.00

SHERATON GUNTER HOTEL, 1:30 - 2:45 p.m.

David will moderate a panel of Texas distillers on the Texas spirits industry. What started with Tito Beveridge, has moved on to award-winning whiskeys from Waco and the Hill Country, rums from Austin and Galveston, liqueurs and two gins in Austin and new whiskey in San Antonio. This class takes a look at Texas distilling's past, present and future.

Featured Panelists:

Chip Tate, Owner, Balcones Distilling

Dan Garrison, Proprietor, Garrison Brothers

Paula Angerstein, Owner, Paula's Texas Spirits

Tito Beveridge, Founder and Master Distiller, Tito's Vodka

Daniel Barnes, Owner, Treaty Oak Distilling

Secrets to Cocktails & Entertaining with Cuffs & Buttons

Event Time: 11:00 AM on Jan 19, 2013

Price: $30.00

ST. ANTHONY RIVERWALK HOTEL, 11 a.m. - 12:15 p.m.

Join Chad Solomon & Christy Pope owners and operators of New York's premiere Cocktail Catering Company, Cuffs & Buttons, as they share with you their secrets to offering craft cocktails at events large and small. Their expertise has sent them far and wide crafting cocktails and teaching and training on four continents. Any at-home host can benefit from this class that will breakdown and share practical and crative tips to offering cocktails in volumes for parties. You will come away from this class with the understanding of the techniques behind sourcing, batching and the delivery of quailty cocktails. Get ready for a new level of entertaining in the New Year!

The Process to Perfection

Event Time: 11:00 AM on Jan 19, 2013

Price: $30.00

SHERATON GUNTER HOTEL, 11 a.m. - 12:15 p.m.

The elusive quality of perfection in cocktail creation is something that all bars & bartenders should strive to achieve...but more often than not, fall slightly short of their goal. In this seminar, noted cocktail experts Audrey Saunders and Robert Hess will walk the audience through the steps that will help anybody with a serious interest in craft cocktails understand the “thinking” and the processes that can be used to take their drinks to the next level. Audrey and Robert will be examining technique, fine-tuning, and will also run the audience through hands on examples which will help everyone understand how this approach actually works.

On The Town with Dale DeGroff: A Tribute to Bars, Speaks and Legendary Saloons

Event Time: 12:00 PM on Jan 19, 2013

Price: $50.00

BOHANAN'S RESTAURANT & BAR, 12 - 1:30 p.m.

Take a break from the classroom and enjoy this unique performance piece presented by Award-Winning Mixologist and Author Dale DeGroff. Join Dale as he whisks participants away for an afternoon of stories, cocktails and songs from legendary watering holes and his forty years of working them! Dale explores bar life in America, from Colonial times through Prohibition, revealing the colorful story of the cocktail and the antics that drove this amazing phenomenon. Masterful story-telling, crafted cocktails from by-gone eras, and tunes from the Great American Songbook make for an unforgettable afternoon!

Modern Tiki: A Pirate’s Life For Me

Event Time: 12:30 PM on Jan 19, 2013

Price: $30.00

SHERATON GUNTER HOTEL, 12:30 - 1:45 p.m.

What happens when you team a Polynesian Princess with a Tiki Pirate? The notorious and premier tiki event in New York, Tiki Mondays With Miller. For over a year Julie Reiner (owner of Clover Club, Flatiron Lounge & the late Lani Kai) and Brian Miller (formerly of Death & Co and Pegu Club) have captained a rotating crew of the finest scallywags to ever work behind a bar. They have commandeered classic recipes and with modern techniques taken Tiki into unchartered waters. You’ll take a journey from Tiki’s humble beginnings to its present status as a vibrant cocktail trend. Along the way you’ll learn about ingredients and garnishes that are uniquely Tiki and how just about any spirit or classic cocktail can be “tikified.” Join Julie and Brian and various members of their Tiki Mafiaaargh for a spirited afternoon of tiki tipples and discover why the rum is always gone.

A World Class Tropical Journey

Event Time: 03:00 PM on Jan 19, 2013

Price: $0.00

SHERATON GUNTER HOTEL, 3 - 4:15 p.m.

Join USBG & Diageo World Class U.S. Winner Ricky Gomez, Tanqueray Global Ambassador Angus Winchester and World Class Luminary Julie Reiner as they take you on a Tropical Journey, unveiling the second module of the 2013 program. Enjoy cocktails, tips from those that have been there and live demonstrations while learning the ins and outs of competing in the world’s largest cocktail program. Immediately following the presentation, guests are invited to join for a World Class Happy Hour in the Presidential Suite of the Sheraton Gunter from 4:30 - 6:30 p.m.