Every year we look forward to Devour week here in Phoenix, it kicks off annually on the last Sunday of February featuring the Bartending Competition. The winner walks out with a $250 check, some swag and bragging rights. For just $40 you can sample all the participant’s cocktails along with various local distilleries and choose your own favorite.
This year the competition included;
- Lauren Johnson of The Gladly
- Ryan Shinn from The Breadfruit & Rum Bar
- Matt Minsky of Hulas Modern Tiki
- Manny Pena from Windsor
- Shawn Campbell of the Vig
- Kapono Rowe from Welcome Diner
- Daniel Friedman representing DeSoto Central Market
- Brien Corwin from Tempe Public Market Cafe
- JT Taber of Gallo Blanco Cafe y Bar
The Winner this year was Shawn Campbell of The Vig Fillmore! Thanks to his cocktail titled “Unicorn Tear” and was made with OHSO Distillery‘s Arcadia Lemon Vodka, Iconic Cocktail Co.‘s Unicorn Mix, pineapple juice, simple syrup, and chocolate bitters.
Speaking of awards, we at BFC like to give credit where credit is due so we thought we might add to some of the award categories,
for instance, most desert-iest drink. Desert not Dessert. This award would go to JT Taber of Gallo Blanco Cafe y Bar , even though he won people’s choice, we want to recognize the desert influence of utilizing creosote and palo santo as ingreditents.
and basic bitch booze award going to Windsor’s ‘No. 48’ not because we don’t love it, we do, but because any basic bitch can knock this one back.
We also love creative cocktails which is why the ‘Vox Populi’ from DeSoto Central Market made with Three Wells Old Tom gin, blackberry cucumber, Balsamic Shrub, Sage Syrup, lemon, ginger, atomized Hibiscus Tincture gets most creative the concept behind Balsamic Blackberry combined with Sage and Hibiscus blows our mind.
Ride the wild surf; Del Back Mesquite Smoked, Blanco Tequila, Fresh lime and pineapple juice, basil syrup topped with basil whipped. from Hulas Modern TikiThe Virgin, Mezcaline; Three Amigos Reposado, Alipus San Andres Mezcal, Spiked Prickly Pear Cactus Soda and Lime. from Welcome Diner Desert Departure; Del Bac Mesquite Smoked Whisky, pineapple and lime juice bell pepper simple syrup and Sztec chocolate bitters from the Vig.
Grand Jete made with Three Wells Old Tom Gin, Ancho Reyes Chile Liqueur, carrot, lime, celery shurb and fresh cinnamon.
No. 48 made with Del Bac Dorado whiskey, crushed pineapple syrup, hose banana liquour, St. George Absinthe, Cinnamon tiki tincture from Windsor
Creosote, Paolo Santo, Grapefruit, Reposado and lime. Gallo Blanco Cafe y Bar