The Paris of the Plains Bartending Competition might not be until Sunday, but Kansas City pros have already been hard at it with two other contests.
Ryan Miller ofVoltaire
topped the local round ofCampari’s
“Best Aperitivo” Competition, which was co-sponsored by the Kansas City chapter of the United States Bartenders’ Guild and Fric Frac in Westport. Miller now gets to travel toPortland Cocktail Week
in October for a shot at the national title and $1,000.
Other competitors included Paige Unger of Extra Virgin, Mark Church of Grünauer, Jonathan Bush of Manifesto and Bristol Seafood Grill and Andy Niemeyer of Rye.
Miller was back at it a week later, this time organizing a cocktail competition to showcase Small’s Gin, a small-batch gin made by Oregon distiller
Kenny Cohrs ofCafé Trio
won, Brock Schulte of the Providence New American Kitchen and the Drum Room placed second, and Mark Church took third.
Next up for Miller? He’s a finalist in thePopFest Bartending Competition
on Sunday, along with 11 more of Kansas City’s and St. Louis’ best. Don’t miss your chance to cheer on your favorites!Señora Rosada
Ryan Miller of Voltaire won the regional round of Campari’s “Best Aperitivo” Competition with this drink. His secret ingredient? “A pinch of coooool,” says Kansas City USBG president Berto Santoro.Makes 1 drink 1-1/2 ounces Campari Apertivo 3/4 ounces Espolón reposado tequila 1/2 ounce freshly squeezed grapefruit juice 1/2 ounce freshly squeezed lemon juice 1/2 ounce simple syrup 1 egg white
Combine all ingredients in an empty mixing glass and dry shake to emulsify. Add ice and shake very hard. Fine strain into a chilled cocktail glass.Fortunes Big Small
Kenny Cohrs topped the Small’s Gin cocktail contest at Voltaire with this creation.Makes 1 drink 1-1/2 ounce Small’s Gin 1 ounce freshly squeezed grapefruit juice 1/2 ounce freshly squeezed lime juice 1/2 ounce simple syrup One egg white 1 teaspoon St. George Verte Absinthe 2 dashes Bittermens Hopped Grapefruit Bitters
Combine all ingredients in an empty mixing glass and dry shake vigorously. Add ice and shake again. Strain through a Hawthorne strainer into a chilled cocktail glass.Anne Brockhoff is an award-winning spirits writer who writes a monthly column for The Star’s Food section, as well as food features. She blogs at food_drink_ life.wordpress.com .