FOR IMMEDIATE RELEASE

TOP HONORS AWARDED TO PDT AND ELETTARIA BARTENDERS IN 3rd ANNUAL CLÉMENT NEW YORK COCKTAIL CHALLENGE

Press Contact:   Handcrafted PR

Ana Jovancicevic/917-379-5939 ana@handcraftedpr.com

Natalie Sellers/917-657-1264 natalie@handcraftedpr.com

New York , NY

Astor Center was buzzing on April 29 as 18of New York’s rising star mixologists competed in Rhum Clément’s3 rd Annual Clement New York Cocktail Challenge. Nationally acclaimed industry judges included: Toby Abou-Ganim, Julie Reiner, James Meehan, Toby Cechinni, Jerry Banks, Tad Carducci (last year’s winner).  While the judges deliberated, the thirsty crowd enjoyed cocktails crafted by some of New York’s most talented bartenders. East Village bar PDT swept the competition with 1 st place going to Daniel Eun for his drink, “Bitches Brew,” and 2 nd place to Don Lee and his cocktail the “Sargasso.” 3 rd place was given to Lydia Reissmueller from Elettaria for her cocktail called “The Sweetie Pie.”  As the winner of Rhum Clément’s 3 rd Annual Clement New York Cocktail Challenge, Daniel Eun was given an all expense paid trip to Martinique – the home of Rhum Clément.

1st Place- Daniel Eun from PDT on St. Mark’s Place in Manhattan

This winning combination in this version of a rum flip offered a rich and creamy balance of sweetness, citrus and spice which perfectly accentuated the clean, earthy flavors in the Clément Première Canne.

Daniel Eun

Cocktail: Bitches Brew

  • 1 oz. Clément Première Canne
  • 1 oz. Pampero Anniversario
  • 1 oz. Fresh Lime Juice
  • ½ oz. St. Elizabeth All-Spice Dram
  • ½ oz. Demerera Syrup
  • 1 egg

Combine all ingredients in a shaker, dry shake, add ice, shake and strain into a fizz glass.

 

2nd Place – Don Lee from PDT on St. Mark’s Place in Manhattan

This spirit-forward, classic cocktail with bitter character included sherry which offered a dry balance to the smooth and mellow notes of the Clement V.S.O.P. Rum.  

Cocktail: Sargasso

  • 2 oz. Clément V.S.O.P. Rum
  • ¾  oz. Lustau East India Sherry
  • ½  oz. Aperol
  • 2 dashes Angostura Bitters

Stir with cracked ice and strain into a chilled cocktail glass.

3rd Place- Lydia Reissmueller from Elettaria on West 8 th Street in Manhattan

Lydia was inspired by the Greenmarket’s autumn offerings when she conceived this refreshing spiced cocktail.  The acidity of the apple juice and the pinch of sea salt perfectly balances the sugar cane in the Clément V.S.O.P. Rum.  

Cocktail: The Sweetie Pie

  • 2 oz.  Clément V.S.O.P. Rum
  • ¼  oz. St. Elizabeth Allspice Dram
  • 1 ½ oz. Fresh Pressed Apple Juice
  • 2 dashes Angostura Bitters
  • Pinch of Sea Salt
Build over ice, stir and strain into chilled Nick ‘n Nora glass.

 

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