You might recall that way back in April–when Spring foods were just beginning to appear–we sent out a call to Manhattan’s professional mixologists to enter the fourth annual St. Germain elderflower liqueur Can-Can Classic Contest, a seasonal cocktail competition being co-sponsored by our parent publisher Edible Communities.
Seeing as the entries were due in August, the folks at St. Germain have had some time to evaluate regional first-round winners, which were being selected from every Edible community. But Rob Cooper, the company’s owner, sends his apologies over the delay, noting that “the quality and number of cocktail recipes submitted far exceeded our expectations and some of them are literally the best things I’ve ever tasted.”
We’re not surprised, considering the Manhattan winner is a summer-centric special from Greg Seider, an owner of The Summit Bar on Avenue C and the man tapped by none other than French chef Eric Ripert to launch the first-ever cocktail program at the brand new bar Le Bernardin has recently installed. We just met Seider this month over a taste of Compass Box at Whiskey Advocate‘s Whiskey Fest, where we learned his new place in the old Elephant bar on E. First Street was opening any day now. And also that’s he’s a swell guy.
Which is great news, because Seider is in the running to win $10,000 if his cocktail is chosen as the grand prize winner. Cooper promises that will happen on or before December 15th, and we’ve got our fingers crossed Seider’s creation–recipe below!–wins it all. (If not, may it go to Brooklyn, Queens or the East End.) We wouldn’t dream of holding our breath, considering the time it took the last round.
The Brandy Wine and Summer Thyme
From Greg Seider, The Summit Bar, 133 Avenue C between Eighth and Ninth Streets
By the way, we like the poetic way Seider wrote up his recipe entry so much–not to mention its summer punny name–that we’re leaving it almost as-written. (We added a period or two.) Now we just have to find out which of our friends has a hydroponic garden growing lemon basil and heirloom tomatoes so we can try it right now… if we knew how to make mist, that is.
2 oz celery root/horseradish/black pepper-infused gin
3 oz thyme/lemon basil-infused heirloom tomato water
1/8 oz St. Germain
Basil/thyme mist
Garnished with a thyme sprig and pickled cherry tomato
Writes Seider: Stir gin and St G then add tomato water and strain up in coupe glass. Nothing is more nostalgic in a cocktail than using local garden fresh heirloom tomatoes. Complemented by the spice and depth of roots of celery and horseradish. Rounded out with a touch of elderflower from the St. Germain.
