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Since 1755 MARIE BRIZARD liqueurs have been produced in Bordeaux, France. 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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Born and raised in San Francisco bay area, Tim Stookey began tending a bar at the Hotel Majestic as a bellman. He was soon replaced as a bartender and this small bar gave him the opportunities to try different concoctions from their recipe books. Their customers also gave him advices on how to mix drinks, which became his primary bartending education. Ever since he has been enjoying the career as a bartender.

After spending 7 years with Hotel Majestic bar, the bar was sold to another company and he suddenly found himself out of work. For the next year, he worked at a number of local bars in the bay area tending bars including Club DeLuxe, The Washington Square Bar and Grill, Jeanty at Jack's and Forbidden Island in Alameda.

In February of 2007, Stookey was hired as a bartender at his current workplace, The Presidio Social Club by Thad Volger just before he left the company. As the head bartender at the Social Club, Stookey tries to maintain Volgar's vision to keep the emphasis on classic cocktails while expanding his own horizons in mixology.

Please join Tim Stookey at the Presidio Social Club at 563 Ruger St # 563, San Francisco, CA 94129 for a cocktail or two from Monday through Saturday from 5PM.

Tim Stookey's MARIE BRIZARD Cocktails

SHORT DRINK:
That's What I Mint

Ingredients:
1/2 oz MARIE BRIZARD BLACKBERRY
1 1/2 oz Sobieski vodka
3/4 oz lime juice
1/2 tsp sugar
6-10 Mint leaves
Garnish: lime peel

Shake all ingredients into a cocktail shaker with ice. Strain into a chilled martini glass. Garnish with a lime peel.



TALL DRINK:
Cachaca Rising Star

Ingredients:
3/4 oz MARIE BRIZARD BLACKBERRY
1 1/2 oz Cacha´┐Ża
3/4 oz Grapefruit juice
1/2 oz fresh lemon juice
6-10 mint leaves
Garnish: mint sprig

Shake all ingredients very hard (you want to break up that mint). Strain into a highball glass filled with ice. Garnish with a mint sprig.

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