Whether it’s serving up seasonal cocktails, perfecting the classics or putting new twists on old favorites, this year’s top bartenders won you over with their creativity and craftsmanship. Here’s what they want to mix most when you see them behind the stick this summer.
Bartender of the Year: Ted Kilgore at Planter’s House The Drink: Gin Soaked Boy
What’s in it: Citadelle gin, Ransom Old Tom gin, Nolet’s gin, sloe gin, fino sherry, cinnamon syrup and lemon juice
Why it’s great: “It’s super refreshing, beautiful and quite boozy. Our bartender Mandi Kowalski actually came up with it, and I love the whole package. The name is also the name of a Tom Waits song, and I love Tom Waits. It also includes my favorite gins and looks phenomenal when you’re drinking it. It’s aromatic, beautiful and nostalgic.”
Second Place: Kyle Mathis at Taste The Drink: Walla Walla Bing Bang
What’s in it: El Dorado spiced rum, North Shore Mighty gin, Smith & Cross Jamaica rum, passion fruit, cinnamon syrup, grapefruit and lime juices
Why it’s great: “It’s sweet and fruit-forward from passion fruit and house-made cinnamon syrup. I loved the challenge of putting gin and rum together – the botanical nature of gin and sweetness of rum are polar opposites.”
Third Place: Bess Kretsinger at Olio The Drink: Ramos Gin Fizz
What’s in it: Boodles gin, fresh squeezed lemon and lime juices, orange blossom water, egg whites, cream and sugar
Why it’s great: “This drink is in honor of Tennessee Williams. He was fond of the (Ramos) Gin Fizz. It’s not a super esoteric drink, but it’s based on his roots. It’s a simple but obscure cocktail.”
Honorable Mention: Seth Wahlman at Eclipse Restaurant The Drink: Year Old Manhattan
What’s in it: Rittenhouse rye, Cocchi vermouth di Torino, Pierre Ferrand Dry curaçao and Angostura bitters
Why it’s great: “I started this project about four years ago. I batch a full glass bottle of Manhattans and rest them in our storage cellar for at least a year. The cocktail begins to take on sherry- and Madeira-like qualities. … I’m always surprised by flavors I hadn’t picked up in previous tastings.”
This article appears in Readers’ Choice 2015.