Cocktail Hall of Fame

The Cocktail Hall of Fame

Innovative Drink of the Year Contest - Finalists PDF Print E-mail

The entries below are the initial finalists. More finalists will be chosen through 2010 with a winner being chosen in early 2011!


Drink Name Smokin' Choke
Creator Ryan Maybee
Ingredients and Methodology

2 oz Applewood-Smoked Four Roses Bourbon
.5 oz Grade B Maple Syrup
1 barspoon Cynar
4 dashes of Peychaud's Bitters

Combine all ingredients in mixing glass over ice and stir until well chilled. Strain into old-fashioned glass with 1 large cube, garnish with orange twist.

Videos on how to make it...

Comments The most innovative aspect of this cocktail is the Applewood-Smoked Bourbon. Of the 30 cocktails we have on our menu at Manifesto, this one sells the most. We go through an enormous amount of Four Roses for such a small bar. I basically describe this drink as an Old Fashioned, with a modern, mid-western, culinary twist. Cheers!

Drink Name First Class

Creator Frank Caiafa
Ingredients and Methodology

2.5 oz. G-Vine Floraison Gin
1 oz. Luxardo Maraschino Liqueur
.5 oz. Fresh Lime Juice
4 fresh sage leaves*
1 lime wedge
Freshly ground black pepper

Muddle sage, lime and lime juice in mixing glass Add ice, gin and maraschino liqueur Shake, use julep strainer to pour into chilled martini glass Garnish with one turn of freshly ground fine black pepper.
* It is very important to clean the sage leaves

Comments A new favorite at Peacock Alley at the Waldor-Astoria, the 'First Class' is a new twist on the classic 'Aviation' cocktail.

Drink Name Typically Different

Creator James Goggin, Racket Bar, AKL
Ingredients and Methodology

60 ml. Olmeca Tezon Tequila
15 ml Yellow Chartreuse
Dash of Dark Chocolate Aztec Bitters
Elixir a la Grande Chartreuse

Wash Orange Zest garnish (Salt rim optional)
Glass rinse with Elixir a la Grande Chartreuse
Add ingredients to boston shaker, fill with ice, stir to a chill, strain in to an ice filled rocks glass. (Pre rim with salt depending on customer choice) Add orange zest garnish.



Drink Name Celery Cup No. 1
Creator H. Joseph Ehrmann
Bar: Elixir, San Francisco, CA, USA
Ingredients and Methodology

1.5 oz Square One Cucumber Organic Vodka
2” celery stalk (closer to the heart for sweetness)
Palm-full cilantro (1/4 cup)
1 oz lemon juice
.75 oz agave nectar
.5 oz Pimm’s
1” fresh English cucumber

In a mixing glass, muddle the cucumber, celery, cilantro and lemon juice into a pulp. Add the Pimm’s agave nectar and vodka. Cover in ice and shake hard for 10 seconds. Hawthorne strain tall over fresh ice and garnish with a center piece of celery.



Drink Name Der Grünwald
Creator Mike McSorley
Bar: Naga Cocktail Lounge, Seattle, WA, USA
Ingredients and Methodology

2 oz Hayman's Old Tom Gin
1 oz Waldmeister Getränkesirup
.5 oz freshly squeezed lemon juice
.5 oz freshly squeezed lime juice
.5 oz Clear Creak Douglas Fir Eaux de vie
1 very small pinch of kosher salt (about 20 grains)
1 oz fresh egg white
1 long dash Peychaud's bitters

Combine all ingredients except Peychaud's bitters into an ice-filled boston shaker and hard shake for approximately 30 seconds. Fine strain contents into a frozen large size coupette. Dash Peychaud's bitters over frothy top and swirl bitters to make sexy design that pleases both the eyes and the nostrils. Serve.

Comments I guarantee that you have never tasted anything like this (I know, big statement). You really haven't. It's color is that of a pastel chartreuse. It's flavor reminiscent of an alien forest. The balance is nice, and the salt really sets off all of the herbals. I almost called this drink anti-chartreuse because of the color and the alchemal flavor.


Drink Name I say Bombay, You say Mumbai
Creator Tim Etherington-Judge
Bar: The Harbour Bar, Taj Mahal Palace & Tower, Mumbai
Ingredients and Methodology

This drink is served in two parts, each a half sized portion.

1/2oz (15ml) Bombay Sapphire (when in Rome as they say)
1/2oz (15ml) Masala (hindi for spiced) Sweet Vermouth (take 1 bottle of Indian Shiraz, fortify with Cognac and flavour with cinnamon, cloves, star anise, saffron and mace)
2 dashes of Regans Orange (cardamom) bitters

Stir with a classical colonial flair, strain into a cocktail coupe whilst overthrowing the indigenous population and garnish with a clove studded orange or an oppressive, corrupt political regime.

1oz (30ml) wheat based vodka
1 barspoon of cardamom dry vermouth (made by fortifying a bottle of Indian Chenin Blanc upto a strength of 18% (or 36proof in your language) and flavouring with cardamom. No sugar is necessary as the Chenin Blanc is already sweet enough)


The city with two names spawns a twist with two flavours. Bombay: old colonial bastion of the British Raj from a time when the sweet vermouth'ed Martinez was the martini of choice and gin was de rigueur Mumbai: the hustling, bustling home of Indian fashionistas, Bollywood megastars and the corporate elite where today's trend is tomorrows passe'.


Drink Name Smokey & the Bandit
Creator Matt Green
Bar: The Reflectory - Plymouth, UK
Ingredients and Methodology

Fresh mint leaves
1 barspoon maple syrup
2 oz. cinnamon and apple infused Maker's Mark bourbon
5-6 DROPS Stubb's mesquite liquid smoke

Build in a Julep Tin
Bruise mint and syrup together until mint looks like cooked spinach)
Mix well
Top with crushed ice
Garnish with a torched cinnamon stick and lots of clapped mint sprigs




Drink Name Emerald
Creator Guglielmo Miriello
Ingredients and Methodology

45 ml Hendrick's Gin
30 ml pressed pineapple juice
15 ml fresh lime juice
10 ml Yellow Chartreause
15 ml home-made rosemary syrup

Shake all ingrendients vigourosly, then double strain in a Martini glass and garnish with rosemary sprig.

Comments Fruit, balsamic from rosemary, herb from Chartreause, freshness from lime with the smoothness of Hendrick's gin


Drink Name Fall-ing For You
Creator Victoria Damato-Moran
Bar: Wexlers, San Francisco, CA, USA
Ingredients and Methodology

1.5 oz. Rye Whiskey
1.0 oz Homemade Meyer lemon Spice Syrup
3.0 oz Homemade Pumpkin Juice++

Add all ingredients to a mixing glass. Add ice. Shake well, until ice cold, over fresh ice into a double rocks style glass.
Garnish: Apple slices, Nasturtium fowers.

Comments Cent'Anni Cocktails has been creating homemade ingredients for 4 years, utilizing home grown apples,pears, herbs, lemons and veggies. The Fall-ing For You Cocktail is alive, fresh and invigorating, perfect for Autumn. The Flowers are also grown at home. My homemade Syrup is made with + Meyer Lemon juice, Organic Sugar, Nutmeg, Allspice & Cinnamon. My special Pumpkin Juice is made with ++ Pumpkin Puree and Organic Apple Juice



Drink Name Flip the Date
Creator Kate Gerwin
Bar: Casa Vieja, Corrales, New Mexico
Ingredients and Methodology

Medjool Date infused Lustau Palo Cortado Sherry
1 small egg
.5 oz maple syrup
2 dashes Fee Bros. Aztec Chocolate Bitters

In a shaker, add date infused sherry, 1 small whole egg, maple syrup and dry shake.
Then add ice and shake until chilled.
Strain into a London dock glass and drop the two dashes of bitters onto the top of the foam, take a spoon or straw and swirl the bitters throughout the top of the foam to make a pretty design.


I LOVE a classic sherry flip, this is a take on the classic that I thought was a perfect addition to our holiday menu and people have loved it!


Drink Name Malecon
Creator Erik Lorincz
Bar: American Bar at the Savoy
Ingredients and Methodology

50 ml Bacardi Superior rum
15 ml Smithwood port wine
10 ml 10 year old Don Jose Oloroso sherry
30 ml Lime juice
2(15ml) barspoon Caster sugar
3 drops Peyshaud's Bitters

Shake all ingredients with large ice cubes, and fine-strain into a crystal coupette, garnish with a medium crystal clear ice cube.


I have read that the essence of what it means to be Cuban is to accept the inevitabilities of human existence, that we are born and must die, and to make the very best of the life in-between and have as good a time as possible. With this admirable attitude in mind I wanted to create a drink that could be enjoyed at any time of day or night, and that would be at home in the most elegant London cocktail bar and equally an the Malecon in Havana with music, laughter and tobacco smoke in the air. My drink offers the freshness of lime, the rich fruit and nuts of aged port and sherry, and bitter counterpoint of the Peychaud's bitters, all wrapped up in the smooth warmth of Bacardi rum. Enjoy it and enjoy life!


Drink Name Seasons Change
Creator Grant Dingwall
Bar: Red Brick Kitchen & Bar, Auckland, New Zealand
Ingredients and Methodology

60ml (2oz) Makers Mark Bourbon
1 barspoon Maple Syrup
3 dashes Roast Chestnut Tincture*
2 dashes Peychauds Bitters


Old fashioned style drink made for winter

* Roast Chestnut Tincture
15 Chestnuts
2 Cups Appletons 8yr Rum
Small Pinch Saffron
Cinnamon Stick

Roast Chestnuts Peel and steep in rum for about 2 weeks agitating once a day. Strain and steep remaining ingredients overnight. Strain and bottle in a bitters bottle