Masters of Mixology, Competing Cocktails
Cris Dehlavi from M declared winner of first-ever Iron Bartender Competition
By David Lewis |
|
When M bartender Cris Dehlavi received the invitation to compete in the first annual Iron Bartender Competition, proceeds of which were donated to the Mid-Ohio Foodbank, she had no idea that the unannounced "secret ingredient" featured in the competition would play right into her hand: Ginger.
Cris Dehlavi, winner of the first Columbus Iron Bartender Competition at Cotter's last month
Photo: Chris Casella
"My first thought was, I was thrilled. I've used ginger before, and I am very familiar with that liqueur, Domain Canton Ginger Liqueur," said Dehlavi. "There was no doubt in my mind what I was going to do, as soon as I heard those ingredients - which was a blessing."
Ginger was not the only competitive element of the contest, held January 17th at Cotters Restaurant in the Arena District, that favored her. The rules of engagement allowed for the mixologists to bring a favorite ingredient with them, and Dehlavi had been experimenting with something rather dramatic.
"I brought candied hibiscus flowers, which are edible and a really pretty color," she said. "That flower, as you saw, makes an awesome garnish."
Dehlavi said the seriousness with which contestants treated the competition could have had something to do with the injury sustained by another bartender at the competition, who cut his finger badly enough to require a trip to the emergency room.
"If you don't have an idea immediately in your head, then it can become like a panic," she said. "Thirty minutes can go by very quickly."
She said her careful preparation may well have kept her from a similar fate.
"I spent a lot of time preparing leading up to this competition, studying everything I could about mixology and how flavors work together, and I feel like that paid off for me," she said. "It was kind of surreal, to be honest with you, to look out there and see 55 of my closest friends and regulars that come into M; it was awesome."
Dehlavi, who in August became a certified mixologist by the rigorous Pernod-Ricard BARSMARTS program, uses only fresh ingredients in her cocktails; visit M at Miranova to sample her award-winning creation, or mix one up yourself with the recipe below.
The Ginger Hibiscus Cocktail
1 oz Domaine Canton Ginger Liqueur
1 oz Bombay Sapphire Gin
1/4 oz Ginger Simple Syrup (I grated fresh ginger into the syrup)
1/4 oz Hibiscus Syrup
1/2 Fresh-squeezed Blood Orange
1/2 Fresh-squeezed Lemon
Add all ingredients into mixing glass, shake, strain into martini glass, and top with splash of ginger beer.
Garnish with long orange twist and candied hibiscus flower.
Originally Published: February 1, 2010
