The "Rosella Rush" Takes First Place at the 2010 SNAP Cocktail Competition
This past Monday, September 13th, Art in the Age SNAP sponsored a cocktail competition featuring bartenders from 16 local Philadelphia restaurants competing for the best original SNAP cocktail.
The competition took place on Liberties Walk in Northern Liberties, and it was the perfect night to relax outdoors, with delicious food and SNAP cocktails provided by restaurants Bar Ferdinand and El Camino Real. Narragansett lager tall boys were featured as well and they were the beer of choice for most everyone.
All of the bartenders put on a great show and came up with some very original and over the top SNAP creations. This year’s judges, Drew Lazor, Charlotte Voisey and Melissa Monosoff, chose the top three cocktails based on taste (50%), originality (25%) and presentation (25%).
After much tasting and deliberation, the judges were able to narrow the cocktails down to the top three recipes. Check out the video below plus the winning recipes for each amazing drink!
Art In The Age SNAP Presents... SNAP Cocktail Competition from Art In The Age on Vimeo.
1st Place - Rosella Rush by Cliff Edgar of Cooper’s Brick oven Wine Bar
1.5 parts SNAP
.5 parts Domain De Canton
1.5 parts Sorrel (hibiscus tea)
Squeeze of a fresh orange wedge
Dash of cherry bitters
Shake and strain into a cordial glass.
Garnished with a ginger caramel stick.
2nd Place (tie) - Melon-Choly Baby by Katie Loeb of Oyster House
1 part SNAP
1 part Hendrick’s Gin
1 part watermelon puree
.5 parts fresh lime juice
.5 parts simple syrup
Dash of Fee Brother’s Orange Bitters
Dash of Angostura Bitters
1-2 parts club soda
Shake, strain into a Collins glass. Add club soda and stir.
Garnish with a wedge of lime.
2nd Place (tie) - The Efflorescent Effigy by Preston Eckman of Adsum
1.5 parts SNAP
1 part semi-dry reisling
1 part strong rooibos tea
.5 parts orgeat
.25 parts fresh lemon juice
4 dashes Fee Brother’s chocolate bitters
Dash of Angostura bitters
3 dashes orange flower water
Shake and strain into a Collins glass over crushed ice (by hand if possible)
Garnish with a kaffir lime leaf and orange twist.
