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Deadline to enter The Bartenders Society Cocktail Competition is August 8th, 2022. ENTER HERE, NOW!
The Bartenders Society Cocktail Competition brings bartenders from all over the globe together to compete for the title of Best Bartender. To enter each bartender must create a unique cocktail inspired by the theme: Your Vision of the Latest Cocktail Trends.
Check out Justin Levaughn’s Grandma’s Rice Pudding Entry.
Recipe by Justin Levaughn
“One of my favorite aspects of regional bartending is how we evolve uniquely from one another and allow our regions and stories to paint a picture of where we are from and who we are.”
In this case, my cocktail “Grandma’s Rice Pudding” will allow you to look through a window into my childhood and the culinary memories I cherish forever. There are some trends however that come and should be here to stay. One trend I’m starting to see nationwide and one I fully embrace is the widespread incorporation of all sherries to create depth and complexity in cocktails. I find this especially important for Rhum Agricole cocktails. Alone Saint James spirits express a novel of flavors that dance around our palate. They are fruity, vegetal, spice ridden, and offer a kiss of sweetness on the back end that is just enough to beg another sip. It’s a shame when some bartenders will drown the spirit in cocktails allowing these flavors to become flat. That’s where Sherry steps in to help create complexity while maintaining balance, allowing the spirit to shine, and expressing balance. In this case I utilized PX Sherry which gives this cocktail body and a hint of raisin which is one of my favorite aspects of my grandma’s rice pudding. The spice medley from the Saint James Royal Ambre, married with the white cocoa and vanilla flavors of the Marie Brizard, tied together from the dry raisin notes of the PX Sherry paints you a picture of my childhood memories with my grandma serving me her famous rice pudding during an amber sunset along the beaches of Puerto Rico. I garnish the cocktail with dried rice stalks to use every part of our ingredients for a purpose. The same way Saint James uses every part and bi-product of its sugar cane to create zero carbon footprint. I finish it with an edible flower from the garden, the same way my grandma would garnish her dessert.
- 2 oz Saint James Royal Ambré
- 1/2 oz Marie Brizard White Cocoa
- 1/4 oz PX Sherry
- 1/2 oz Rice Pudding Orgeat*
- 1/2 oz Lemon Juice
Preparation: Shake all ingredients together, then strain into stemmed goblet. Add pebble ice. Manicure dried rice stalks and garnish. Add edible flower, admire it, take a deep breath, sip, and unwind.
*Rice Pudding Orgeat
- 1 cup rice milk
- 1 cup unrefined sugar
- 6 cinnamon sticks
- 1/4 cup Whole Mace spice
- 1/4 cup Golden Raisins
- vanilla bean split
- 1 tsp coconut extract
Preparation: Sous Vide all ingredients together at 145 degrees Fahrenheit for 2 hours OR If you don’t have access to a sous vide, bring water to a boil, add all ingredients except sugar and stir. Let sit for 5 minutes then add sugar and stir till dissolved. Bottle everything together and let sit overnight before straining.