2013 Movers & Shakers Cocktail Competition, Cyclorama, Boston, MA

 

I must say, this year's lot was much smaller and the overall energy a LOT less enthusiastic than last year.  The smaller turn out was a bit disappointing also because this event serves as a fundraiser for the Boston Center for the Arts.
There were, however, a few standout cocktails.  A few simply fell flat but the small bites were consistently good and a few were exquisite!





 



Hamersleys's Bistro served tender, pan-seared duck breast served over cool quinoa salad with spring peas and house made mustard sauce. 

Hamersley's cocktail,  the "Femme Fatale", was heavy on the Lillet and too light on the Bully Boy white whiskey and prosecco.  More bubbly would have elevated this cocktail just a bit.

 

If you love heat and citrus, Naomi Bevy of Eastern Standard Kitchen & Drinks created just the drink for you!  The winner of over the past 3 years, ESK's cocktails are fantastic in competions, events, and in-house.  "The Green Line" was made with Bully Boy white rum, Cocchi Americano (an aperitif wine), Creme de Cacao, chipotle, and lime.

Unfortunately, I didn't get a chance to try the sliders, but they sure looked great!

Aquitaine served yummy sweet & spicy chicharones paired with the most interesting cocktail, "The Root Choot" - made with Angels Envy bourbon, chili-spiced bitter orange, house made root beer, and Memphis BBQ bitters!  The housemade root beer neat was perfect!

BG Events & Catering, by far revealed the best display - elegant and tastefully colorful - the display grasped the attention of attendees easily.  They served a beautiful combination between nigiri and sasazushi with cured tuna on a kaffir lime rice cake with ponzu custard and hibiscus caviar.

Cured tuna on kaffir lime rice cake with ponzu custard and hibiscus caviar

BG's cocktail was refreshing with dominant cucumber notes on the palate.  The cocktail was a combination of  cucumber, lemon ginger tea and blackberry lime.

One of the South End's newest Italian restaurants, Cinquecento (Part of the Aquitaine group), served a pretty bland pink shrimp crudo with rhubarb and chilies, but I did enjoy their herbacious cocktail, the "Rhubarbella", made with Zyr vodka, house made verbeena cordial, rhubarb lime puree, basil, and soda.  They had me at basil!

The Beehive smartly, and probably unknowingly, took a page out of Off the Vine Catering Co.'s servings last year where they dish and cocktail was one in the same!  They presented "The Beehive Ceviche Bloody Mary" made with Zyr vodka.

Joy Richard

My personal favorite and the overall winning cocktail pairing was served by Citizen Public House.  Joy Richard served a frothy, coffee liqueur-based flip drink with perfectly spiced, moist house made sausage.

Common Ground Bar & Grill served a pretty mediocre cocktail but I loved their drunken pork dish.

Made with Angels Envy bourbon.

Avery Bar served another, more successful orange cocktail and by far THE best dish of the eventing - the citrus-vanilla bacon glazed pork meatball with spring onion and creamy polenta- I went back for seconds and refrained from thirds! 

Avery Bar's cocktail was reminiscent of an orange creamsicle.

dBar's cocktail was fantastic.  I loved the primarily kiwi puree-based drink.  The kiwi seeds added a bit of texture.  They served a pretzel roll with tomato based topping.

Dave Willis

We spent a some time with Dave Willis, Co-founder/Distiller of Bully Boy Distillers.  I was excited to sample their American Whiskey, as it was still aging in the barrel last fall during my tour of the distillery.

 Cocktail Competition Results 2013:

Crowd Favorite: dBar

Best Pairing: Citizen

Judges Pic: Cinquecinto