Announcing the Winners of the Best Home Bartender Competition

First Place: 

Suzy Tweten's
Caged Dragon

2 oz Pisco
1/2 oz mezcal
1/2 oz Caged Heat cocktail syrup
muddled red dragonfruit (handful frozen cubes)
1 oz fresh lime juice
1 egg white
1 dash angostura bitters 

Muddle dragonfruit cubes in shaker with Caged Heat. Add remaining ingredients with ice and shake well. Strain out ice and shake dry in order to emulsify egg white. Double strain into coupe and garnish with 3 edible flowers.
Suzy says: I’ve been fascinated with Peruvian culture for as long as I can remember. One of my favorite drinks is the Pisco sour. I have been wanting to add some smoke and heat to this iconic cocktail template but the usual peppers didn’t bring out the flavors I was seeking. I’ve been a long time fan of Nickel Dime’s Caged Heat, and then it hit me! By adding the tamarind, chili, and cardamom flavors and a bit of mezcal, I could turn this into a whole new more complex flavor profile. I’ve added the dragon fruit to keep the brightness of the original recipe and add some vibrant eye catching color. I hope you enjoy this one as much as I do!

Second Place

Rajiv Batra's
Pink Panther

1.5oz oz gin 
.5oz Campari 
.5oz sweet vermouth 
1oz lemon 
.75oz Fairy Dust cocktail syrup
Shake in with ice. Strain. Serve up.


Third Place

Marlena Hartman Filson's
Rodillas de Abeja

1.5oz mezcal
.75oz fresh lime juice
.75oz fresh blood orange juice
.5oz Caged Heat cocktail syrup
.5oz honey thyme simple syrup

To make honey thyme simple syrup, simmer equal amounts of water and honey with a handful of thyme sprigs, stirring until honey is fully incorporated. Let sit for 30ish minutes. Add all ingredients to cocktail shaker, add ice to above the liquid line, shake vigorously for 15 seconds, then strain into chilled coupe glass.