Barfly's Beat: Barenjager Competition at Macao Trading Company

Last week, I attended the Bärenjäger national bärtending competition at Macao Trading Co. in New York's Tribeca section. Participants were asked to create an inventive cocktail using the honey liqueur. Almost 200 entries from all over the country were received but only six chosen for the finale. First, the contestants mixed their cocktails for the invitation only crowd. Once the thirsty mob was well tippled, the they had the nerve wracking job of presenting to the judges.

Judging the competition were an all-star line up of spirits experts including Allen Katz of Southern Wine & Spirits, Gaz Regan of ArdentSpirits.com, Dushan Zaric of Macao Trading Co./Employees Only, Tad Carducci of the Tippling Bros and tequila-phile Phil Ward owner of Mayahuel.

The Prizes:
1st place - an all-expense trip paid for two to Oktoberfest 2010 in Munich, Germany and $1,000 spending cash. Judges based scores on taste, appearance, creativity and overall delivery.

The Crowd enjoying Barenjager at Macao (photo by Josh Wong)

The Winning cocktailian was Brendan Dorr of Baltimore, MD, who mixed the El Oso (Bärenjäger, anejo tequila, maraschino liqueur, Bitter Truth Jerry Thomas "Own Decanter" bitters). Considering the judges - nice strategy using tequila Mr. Dorr!

Crowd Favorite went to Bryan Schneider of Brooklyn's Clover Club, his drink was the The Careless Bear (Bärenjäger, Appleton Estate Reserve Rum, Fresh Lemon Juice, Fresh Pineapple Juice, egg white, Underberg Bitters, Fee Brothers Old Fashion Bitter. This was my favorite as well, superb and well balanced.

I also submitted a recipe which is a damn good cocktail, simple, and refreshing.

Fredo's Submission

Luna di Miele ("Honeymoon" in Italian)

3/4 oz Bärenjäger Honey Liqueur

1/2 oz Liquore Galliano Authentico

1 1/2 oz Milagro Reposado Tequila 

1 egg white

3/4 oz lemon juice

1 dash of Bitter Truth Xocolatl Mole Bitters

The Luna di Miele (Honeymoon in Italian) is a cocktail that marries the complex anise vanilla flavor of Galliano with the smokiness of reposado tequila and sweetness of Barejager honey.

Dry shake all ingredients, then add ice and shake rigorously. Strain into  chilled coupe and garnish with a star anise.

Full picture recap at Guest of a Guest. 

The Bärenjäger Competition

The skinny:
The Bärenjäger competition was held at super secret Woodson & Ford (yes we were allowed back!)and since I was a contestant I was invited to the finals. Julie Reiner (co-owner of Flatiron Lounge, Clover Club, & Pegu Club), Allen Katz (of Southern Wine & Spirits), Aisha Sharpe (of Contemporary Cocktails), Jack Robertiello (Booze writer)and THE Gary Regan (writer and bitters aficionado) were on tap to judge the competition. Loungerati was on hand to sample the cocktails which included the Clover Club's Brad Farran's El Oso Agridulce (Pueblo Viejo Reposado tequila, Bärenjäger Honey Liquer, Cynar, lemon juice, and creme de cacao) with a crowd of industry bloggers, bartenders, brand ambassadors, and drinkers.

The product:
Bärenjäger, a German honey liqueur, is a neutral grain spirit like vodka that is made with honey from the Yucatan peninsula in Mexico. The recipe is four hundred years old but the flavors are hardly ancient. Sweet yet potent, Bärenjäger is an interesting and tasty marriage to say the least.

The Prize:
An all-expense paid trip for two to Oktoberfest 2009 in Munchen, Deutscheland.

The recipes were submitted through Bärenjäger’s website. I submitted a Honey Bees Knees (Beefeater Gin, Bärenjäger Honey Liquer, Lemon Juice, Fresh Ginger)and though I didn't make it, I enjoyed the event!

The Winners:

FIRST PLACE
The Bottom Line (by Kevin Diedrich of Clover Club)
3/4 oz Bärenjäger Honey Liquer
1/2 oz Highland Park 18 Years
1/2 oz Manzilla Sherry
1/4 oz Cia Ciaro
Dash of Orange bitters
Dash of Angostura bitters

Combine ingredients in glass over ice. Stir and strain into chilled coupe.

SECOND PLACE & Crowd Favorite
Bare Fizz (by Gerry Corcoran of PDT)
1/2 oz of Bärenjäger Honey Liquer
2 oz Famous Grouse Scotch
1 barspoon fig preserves
1 oz fresh lemon juice
1 egg white
2 1/2 oz Toasted Lager beer
slice of fig

Dry shake all ingredients except the lager, add ice and shake again. Double strain into chilled Highball glass, top with the Toasted lager beer and garnish with a slice of fig.

I now have a parting gift - a bottle of Bärenjäger which I will enjoy! Congrats to the winners and a big thank you to the participants!!