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Since 1755 MARIE BRIZARD liqueurs have been produced in Bordeaux, France, a region renowned throughout the world for its tradition of quality wines. Today, Marie Brizard is available in over 120 countries with the reputation of the highest quality liqueurs for the top bartenders.
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Sierra Zimei is a bartender at Seasons Bar at Four Seasons San Francisco on Market Street.

She is a seasoned bartender with 12 years of experience at various nightclubs, restaurants and luxury hotels. Zimei has been voted "Best Mixologist" by the readers of San Francisco magazine, and has been featured in 7 x 7 Magazine blog, Playboy blog, Glam and more.

Before she became the mixologist at Four Seasons Hotel in 2006, she was a luxury suite supervisor at the famed AT&T Park in San Francisco, managing staff of 20 - 30 for each game, making sure each suite is satisfied with their food, beverage and service. She also has a background in Public Relations for San Francisco's local television station, KRON-TV.

Please join Sierra Zimei at Four Seaons Hotel bar in the Yerba Buena cultural district of San Francisco, while she mixes new feature drinks for the main bar menu.

Seasons Bar and Lounge offers a relaxed and sophisticated atmosphere, where guests can lounge comfortably and enjoy speciality cocktails and lighter fare. It is open from 3PM to midnight from Sunday through Thursday and 3PM to 1AM on Friday and Saturday.

Sierra Zimei's MARIE BRIZARD Cocktails

SHORT DRINK:
Thai Me Up

Ingredients:
3/4 oz MARIE BRIZARD POIRE WILLIAM (Pear)
1 1/2 oz Sobieski Vodka
3/4 oz. Thai Kitchen Coconut Milk
1/2 oz "Thai" Syrup
Squeeze half of a lime
Garnish: Mint dust & sugar rim with pear, lemongrass, & mint garnish

Squeeze half lime into shaker. Add the rest and shake with ice. Double stain into chilled and rimmed (with mint dust and sugar) and garnish with lemongrass, mint and pear. To make Thai Syrup, combine simple syrup infused with Lemongrass, Mint, and Thai Chili Paste)


TALL DRINK:
French Twist

Ingredients:
1/2 oz MARIE BRIZARD ANISETTE
1 1/2 oz Plymouth Gin
3/4 oz Aperol
juice of half lemon
Top with 1 1/2 oz Dry Champagne
Garnish: Lemon Twist

Squeeze half of a large lemon into shaker glass. Add 1/2 oz Marie Brizard Anisette Liquor, 1 3/4 oz gin and 3/4 oz Aperol. Shake and double strain into a chilled champagne flute. Top with 1 oz. dry champagne. Garnish with a lemon twist.

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