USA Champion gets ready for the international final in Bordeaux, France
As one of the two USA champions, Jackie Patterson will travel to Bordeaux, France in December to compete in the international final at the 26th MARIE BRIZARD International Bartender Seminar (IBS). During the seminar, Patterson will have the opportunity to visit MARIE BRIZARD Distillery and tour the beautiful wine region of Bordeaux. For over 25 years, thousands of top bartenders from around the world have participated in this annual event in the home of MARIE BRIZARD. It is one of the most rewarding lifetime experiences for the world's bar professionals.
"I am beyond excited to have won MARIE BRIZARD Cocktail Challenge. My fellow contestants are definitely the best in the business and it was an honor to compete with them. And now I have the opportunity to represent San Francisco and the U.S. cocktailian culture in France," says Patterson. "MARIE BRIZARD is the name that has been identified with quality in flavoring for centuries, so I am looking forward to seeing how they produce their liqueurs in Bordeaux."
At the event, Patterson was announced the USA Champion by Timo Sutinen, Vice President Marketing & Business Development of Imperial Brands, Inc, Importer of MARIE BRIZARD with the specially etched crystal decanter trophy. "Jackie's talent really showed in all of her MARIE BRIZARD cocktails. We are excited to have her in our Team USA at the Bordeaux final," says Sutinen. "Jackie's win didn't come easy in this tough competition among seven other talented challengers fighting for the title. Our lineup of challengers is what made this Challenge so special."
The contestants were put together by CocktailTimes.com, host of this year's MARIE BRIZARD Cocktail Challenge: Sierra Zimei (Four Seasons), Joe Wrye (Waterbar), Camber Lay (Epic Roasthouse), Tim Stookey (Presidio Social Club), H. Joseph Ehrmann (Elixir), Brian Mac Gregor (Jardiniere), Joel Baker (Bourbon and Branch) and Jackie Patterson (Zinnia).
"We made a conscious choice to bring the finest bartenders from this great culinary city, because MARIE BRIZARD is about quality and the challengers in this competition fully appreciate that. Their talent, passion and professionalism match what this brand is all about," says Yuri Kato, publisher of CocktailTimes.com.
Patterson, along with the other challengers were carefully reviewed by the combination of technical and tasting judges. David Nepove, national vice president of United States Bartenders' Guild (USBG) conducted the technical judging while Steven Oliver, General Manager of Le Colonial, Scott Hocker, Senior Editor of San Francisco Magazine and Patrick Heig, Editor of CitySearch San Francisco were on the blind tasting panel.
The Baby Doll
1/2 oz MARIE BRIZARD CREME DE MENTHE, BLANCHE
2 oz white rhum agricole
1/2 oz simple syrup
3 chunks of yellow doll melon
3 chunks of lemon cucumber
3/4 oz key lime juice
Garnish: lime peel and a mint sprig
Muddle the fruits with simple syrup. Add Marie Brizard Creme de Menthe, Blanche and rhum agricole to shake with ice. Fine-strain into a rocks and key lime wheel filled Collins glass. Top with a splash of soda water and garnish with a lime peel and a mint sprig.
The Voilet Hour
1/2 oz MARIE BRIZARD PARFAIT AMOUR
1 dash MARIE BRIZARD ANISETTE
1 1/2 oz Sobieski Vodka
Garnish: Freshly cut orange peel
Stir all ingredients in a mixing glass with ice. Strain into a chilled martini glass. Garnish with freshly cut orange peel.
3/4 oz MARIE BRIZARD APRY (Apricot)
2 oz Basil Hayden's Bourbon
1/5 oz fresh lemon juice
1/4 oz Cynar
1/4 oz egg whites
Garnish: Marigold petals and a lemon twist
Dry shake all ingredients for 15 seconds, add ice and hard shake for another 20 seconds. Strain into a Collins glass filled with fresh ice. Garnish with fresh cut lemon twist and marigold petals.
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