n its third year, HOTEL F&B’s Annual MIXIE Awards Hotel Cocktail Competition is
attracting more of you exercising your mixology skills—with great results. Judges
found they had to make difficult decisions, while thoroughly enjoying the tasting of so
many fine cocktails.
“Many of the drinks were interesting,” said Billy Boswell, McIlhenny Company director
of Foodservice Marketing, and one of the Tabasco® Brand MIXIE Contest judges. “Ten
truly unique drinks made the Top 10.”
“This is tough,” said Eileen Hewitt, as she retasted the drinks that made the Final Five
in each of the GranGala Triple Orange Liqueur MIXIE Contests. “I like all of them.”
All drink recipes that made the finals were prepared by professional bartenders who
had not entered the contests.The judges focused
on drinks that will have the greatest appeal for
your guests and can be prepared quickly by your
bartenders.
Now you can judge our judges. Serve these
cocktails to your guests, and see which ones are
winners in your lounge. Let me know your
results, and I’ll write about it in my “Potpourri”
column, along with the most popular cocktails
created.
TABASCO® BRAND
$1,000 GRAND PRIZE WINNERS
• TUCSON WILDFIRE by Michael Bennett,
InterContinental Cleveland
• Mellow McILHENNY, by Stephen Wakeman,
Octagon, The Art of Steak, Marriott Mystic Hotel
and Spa
GRANGala®
$1,000 GRAND PRIZE WINNERS
• CAROLINA COCKTAIL, by Maura Cullen
and Nate Sullins, Ballantyne Resort
• ISLAND SUNSET, by Lawrence Taylor,
Aladdin Hotel & Casino
GRANGALA®
TRIPLE ORANGE LIQUEUR
anting to create a cocktail that captured
the atmosphere of a warm summer
day in beautiful South Charlotte,
Nate Sullins and Maura Cullen combined
refreshing juices with GranGala
Triple Orange Liqueur, Southern Comfort, and Peach
Schnapps to create the Carolina Cocktail.
Nate Sullins is a North Carolina native, a graduate
of Johnson & Wales, and has extensive bar and
nightclub experience. Maura Cullen was aised in
New Jersey and worked in everage management
at Caesar’s Palace in Las Vegas before joining the
Ballantyne Resort, bringing with her a multitude of
fresh, cutting edge ideas.
“I’ve been tending bar for about ten years and
have created new drinks for my guests for almost all
of that time,” says Las Vegas' Aladdin Hotel & Casino
bartender Lawrence Taylor. “Island Sunset has made
the biggest impact to date. People keep telling me
‘it’s the best drink I’ve ever had.’ Some days I can’t
make them fast enough.”
Mindy Kucan has been bartending four years
and loves to create new drinks. She loves pairing
wine and drinks with food and cocktails with cigars
(where cigars are permitted). Her Front Porch Swing
is for sipping and enjoying when wanting to get
away from everyday aggravations.
“When I created the Grand Dreamtini and tried it
out on four friends, the immediate reaction was ‘It
tastes great, just like the Dreamsicle ice cream pops
we enjoyed so much as kids’,” says Joy Thompson,
assistant restaurant manager at San Antonio’s
Crowne Plaza Riverwalk for the past
10 years. Joy and her friends have 125
years of F&B experience between
them. Joy and her friends’ verdict
was proven when this drink became
a popular addition to the Crowne
Plaza’s martini list.
“I observed the judges as they tasted
drinks to determine which would
be the winners,” says Tom Conte,
VP, national sales manager for
Distillerie STOCK USA Ltd.,
importer of GranGala Triple
Orange Liqueur, “I was truly
impressed at the high quality of
the drinks submitted. Our judges
had a difficult, but highly enjoyable,
assignment.”
$1,000 GRAND
PRIZE WINNERS
[Hotel Executives]
CAROLINA COCKTAIL
by Maura Cullen, Asst. F&B Manager, and
Nate Sullins, Asst. F&B Manager,
Ballantyne Resort, Charlotte, North Carolina
3/4 oz. GranGala® Triple Orange Liqueur
1 oz. Southern Comfort
1/4 oz. peach schnapps
1 oz. cranberry juice
1 oz. orange juice
Shake well with two scoops of ice.
[Hotel Bartenders]
ISLAND SUNSET
by Lawrence Taylor, Bartender
Aladdin Hotel & Casino,
Las Vegas
1-1/2 oz. GranGala® Triple Orange
Liqueur
1-1/4 oz. fresh sweet and sour
1-1/4 oz. pineapple juice
dash of cranberry juice
Shake well with ice.
.. and more winners
$500 2ND PLACE
[Hotel Executives]
GRANGALA COCKTAIL
by Fidel Corrales, Formerly F&B
Director, LeGourget Area Suites,
Bloomington, Minnesota
3 oz. GranGala® Triple Orange Liqueur
2 oz. orange juice
1 oz. lime juice
1 oz. lemon juice
Shake well with ice.
[Hotel Bartenders]
FRONT PORCH SWING
by Mirjana “Mindy” Kucan, Banquet
Bartender, Hilton-Austin, Austin, Texas
1 oz. GranGala® Triple Orange Liqueur
1 oz. Southern Comfort
2 oz. pineapple juice
strawberry, orange wheel.
Destem strawberry, cut in half, and
place in shaker, along with orange wheel.
Add spirits and shake vigorously with ice.
$250 3RD PLACE
[Hotel Executives]
THE GRAND DREAMTINI
by Joy Thompson, Assistant
Restaurant Manager, Crowne Plaza
Riverwalk, San Antonio, Texas
1 oz. GranGala® Triple Orange Liqueur
2 oz. vanilla vodka
Shake over ice to chill.
[Hotel Bartenders]
BEALE STREET BOMBER
by Carol Ticer, Formerly Bartender,
Holiday Inn Select, Memphis East,
Memphis, Tennessee
1/4 oz. GranGala® Triple Orange
Liqueur
1-1/4 oz. Wild Turkey
3/4 oz. sweet and sour mix
Shake well with ice. Top with Sprite.
TABASCO®
hen Michael Bennett
arrived in the United
States from India in
2001, he started bartending
at the Ritz-
Carlton Cleveland and became part
of its banquet training team.
Two years later he moved to the
InterContinental Cleveland as banquet
bar captain, winning the “Employee of the Month” designation
last September. Not only does
he work full time, he is a full-time
community college student with a
wife and 10-year-old son. However,
he still found time to create the
Tucson Wildfire.
In regard to our other winner, it
sure doesn’t hurt ones career to
prepare an outstanding martini for
a restaurant writer in Holiday
Magazine. On summer break from
college in 1971, Stephen Wakeman
did just that while serving a group
of writers at a French restaurant on
Cape Cod. In the subsequent feature
naming this restaurant the winner
of Holiday Magazine’s Annual
Award, he and his martinis received
a lot of ink.
Back to college that Autumn in
Columbus, Ohio, he used this article
to land a job in one of the area’s
most exclusive restaurants, working
full time until graduation. It wasn’t
until 35 years later that he returned
to bartending, part time, after retiring
from a successful career in travel.
A fan of spicy flavors, Steve
demonstrates he hasn’t lost a step
with his Mellow McIlhenny.
$1,000 GRAND
PRIZE WINNERS
[Hotel Executives]
TUCSON WILDFIRE
Michael Bennett, Banquet Bar Captain,
InterContinental Cleveland
2 oz. Jack Daniels
1 oz. Campari
1/2 oz. Cointreau
1/4 oz. Rose’s lime juice
8 drops Tabasco® Brand Chipotle Sauce
Shake well with ice.
[Hotel Bartenders]
MELLOW McILHENNY
Stephen Wakeman, Bartender,
Octagon, The Art of Steak, Marriott
Mystic Hotel and Spa, Groton,
Connecticut
1-1/2 oz. light rum
dash of fresh lime juice
dash of Rose’s lime juice
2 dashes Tabasco® Brand Pepper Sauce
5 oz. puréed seedless watermelon
Shake well with ice.
... and more winners
HONORABLE MENTIONS
[Hotel Executives]
TEXAS MOJITO
by Gia Boccieri, Assistant Manager, InterContinental
Cleveland
Muddle 1/2 oz. simple syrup, 10 mint leaves and 1/4 of a
lime, sliced into wedges. Add:
2 oz. Bacardi Light Rum
2 oz. Tabasco® Brand Bloody Mary Mix
4 dashes Tabasco Brand Pepper sauce
Shake well with ice.
RED CARNATION MARTINI
by John Bowman, Leopard Lounge Bar Supervisor, and
Lou Ciccketti, Bartender, the Chesterfield Hotel,
Palm Beach, Florida
2 oz. white rum
1/2 oz. Harvey's Bristol Cream
4 oz. Tabasco® Brand Bloody Mary Mix
Shake well with ice.
[Hotel Bartenders]
LET THE GOOD TIMES ROLL
by Patricia Richards, Bartender, Wynn Las Vegas
1-1/2 oz. Corazon Anejo Tequila
1 oz. Marie Brizard Mango Passion
1/2 cup mango sorbet
1-1/2 oz. fresh lime juice
5 dashes Tabasco® Brand Habanero Sauce
Shake well with ice.
2006 MIXIE Contestants
see all recipes at www.hotelmixie.com
Lawrence Taylor, Bartender, Aladdin Hotel and Casino, Las Vegas, NV
Ruthi Garzon, Manager, Anabella Hotel, Tangerine Grill and Patio,
Anaheim, CA, Tangerita Tango
Katie Anderson, Restaurant Manager, Atlanta Airport Marriott, College
Park, GA, Agent Orange, Hot Darn!, Just Shoot Me, Melon Ball,
Southside Belly Buster
Christina Argeris, Public Relations Manager, Ballantyne Resort,
Charlotte, NC, Carolina Cocktail, Just Shoot Me
James Saufley, Corporate Mixologist, Baltimore Marriott Hunt Valley,
Hunt Valley, MD, Gala Pom Pom, Ten Thyme
Joel Williams, Beverage Manager, Barton Creek Resort & Spa, Austin,
TX, Fire on Ice, Gran Gala Coffee
Lance Voth, Bartender, Bellagio, Las Vegas, NV, Kentucky Brahma
Matthew Holmes, Bartender, Best Western of Altus, Altus, OK, Culture Shock
Ray Ng, Bartender, Boardwalk at Walt Disney World, Lake Buena Vista,
FL, Blue Spoodle
David Green, Bartender, Caesars, Indiana, Elizabeth, IN, Gala MaDras,
Gran Gala WallBanger, The Dark Gala, The White Gala
Julie Smith, Lounge Manager, Clarion Hotel, Davenport, IA, Trip Or Treat
(Triple Orange Treat)
Beth Vitagliano, Lead Bartender, Concord Holiday Inn, Concord, NH,
Captains Grand Treasure, Grand Breeze, Grand Orangesicle, Grand Sunshine
Tony Harlan, Maitre D', Crescent Hotel, Eureka Springs, AR,
Pauline Innes, Banquet Bar Supervisor, Crowne Plaza Ottawa, Ottawa,
Ontario, Canada, Spicy Thaitini
Bernadette Behring, Restaurant Manager, Crowne Plaza Riverwalk,
San Antonio, TX, Crowne Punch, Intense Orange Crush
Joy Thompson, Assistant Restaurant Manager, Crowne Plaza
Riverwalk, San Antonio, TX, Blue Moon, Cat on a Hot Tin Roof,
Chocopico, Java Lava, The Grand Dreamtini
Mike Frailey, Bartender, Crowne Plaza Riverwalk, San Antonio, TX, Bee
Sting, Crowne Plaza Cosmo, Lone Star Tea, Mike-A-Rita, Pancho Villa,
Italian Kamikaze, Radioactive Kamakazi Shooter
Sileny Suarez, Bartender, Crowne Plaza Riverwalk, San Antonio, TX,
Fresca, Hot Señorita, La Chala, Picosa, The Dream, Granchocolate
Maria Elena Terrazas, Bartender, Doubletree Downtown, Omaha, NE,
Oh, My Gala!
Ray Ceresa, Director of Sales, Eastland Suites Hotel & Conf. Center,
Bloomington, IL, Pepper-tini, Steak in a Glass, Pretty in Pink
Nicholas Vanderkamp, F&B Manager, Embassy Suites- Crystal City,
Arlington, VA, Damn Hot Chocolatini
Ryan R. Smith, F&B Manager, Embassy West Hotel, Ottawa, Ontario,
Canada, Golden Gala Glacé, Gran Godiva
Angela Lea, Bartender, Four Seasons Resort Whistler, Whistler, BC,
Canada, Liquid Sunshine
Kerren Bottay, Bartender, Four Seasons Resort Whistler, Whistler, BC,
Canada, Basil Gimlet
Liam Paisley, Bartender, Four Seasons Resort Whistler, Whistler, BC,
Canada, Spice of Life
Jason Scott Ferguson, Bartender, Hilton, Ocala, FL, Gorillas in the
Mist, Sleepy Hollow, Tropical Ocean Wave
Mirjana Kucan, Hilton-Austin, Austin, TX, Front Porch Swing, Gran
Royale, Rita of Fire
Mark Kronewitter, Restaurant/Bar Manager, Holiday Inn, Hays, KS,
Raspberry Infused Cosmo Martini
Tim Reed, F/B Director, Holiday Inn Riverwalk, San Antonio, TX,
Habanero Bloody Maria
Travis Roper/Jason Padron, Restaurant Manager/Bartender, Holiday
Inn Riverwalk, San Antonio, TX, Gran Southern Night
Dianna Choen, Bartender, Holiday Inn Select, Orlando, FL, Hot and Dirty Martini
Jacob Tortorella, Bartender, Holiday Inn Select, Orlando, FL, Fire and Ice
Lena Augstin, Bartender, Holiday Inn Select, Orlando, FL, Spicy and Dirty
Michael Varouh, F&B Supervisor, Holiday Inn Select, Orlando, FL,
Jamican Me Crazy
Carol Ticer, Bartender, Holiday Inn Select Memphis East, Memphis, TN,
Beale Street Bomber, Mud Island Iced Tea
Richard Ramos, Vbar Supervisor, Hotel Valencia Riverwalk, San
Antonio, TX, Citrini, Southern Belle
Rich Spezzano, Bartender, Hyatt Regency Windwatch, Hauppauge, NY,
Passionate Cosmo
Anil Pareek, Asst. Banquet Manager, Hyatt Reston, Reston, VA, AS on Fire
Karin Spears, Bartender, InterContinental Chicago, Chicago, IL, Rolling Stone
Francesco Roccato, Executive Chef, InterContinental Hotel Cleveland,
Bloody Italian
Matt Hales, Bartender at the Grill Room, InterContinental Hotel
Cleveland, Red Beard Gran Gala
Gia Boccieri, Assistant Manager RumbaR and Citrus, InterContinental
Suites Hotel, Cleveland, OH, Fire in the Hole!, Tequilatini, Texas Mojito
Laura Misch, Acting Manager, Classics Restaurant, InterContinental
Suites Hotel, Cleveland, OH, Classics Fireball
Michael Bennett, Banquet Bar Captain, InterContinental Suites Hotel,
Cleveland, OH, Blue Moon Rising, Tucson Wildfire, Jamaican Rhapsody
Asad Hameed, Assistant F&B Outlets Manager, InterContinental
Toronto, Toronto, Ontario, Canada, Nomadic Sky, Moroccan Sky
Britt Whitehouse, Bartender, JW Marriott Orlando, Grande Lakes, Orlando,
FL, Laissez les Bons Temps Rouler (Let the Good Times Roll), Nothing Rhymes
with Orange, Orange Delight, Pearl Cosmo, Persephone's Dream
Fidel Corrales, F&B Director, Le Bourget Aero Suites, Bloomington, MN,
Gran Gala Cocktail, Gran Galalatte, Jalapeño, Mango Jalapeño,
Narangala, Pepinada, Silk Pantyhose, Silk Underware, Simon Ostion
Ted Teran, Director of F&B, Los Angeles Athletic Club and Hotel, Los
Angeles, CA, The Trojan
Kenneth Laczkowski, Bartender, Madison Concourse and Governors
Club, Madison, WI, ChocoGran Dessert
Rob Pyle, Pool & Beach Manager, Mandarin Oriental, Miami, Miami, FL,
Exotic Choco Orange Freeze
Shantal Lapid, Restaurant Supervisor, Mystic Marriott Hotel and Spa,
Groton, CT, Grand Fusion
Steve Wakeman, Bartender, Mystic Marriott Hotel and Spa, Groton, CT,
The Mellow McIlhenny
Tambra Byars, Bartender, Ocala Hilton, Ocala, FL, GranGala Smash
Frank Weber, Beverage/Evening Manager, Omni Parker House, Boston,
MA, The Last Hurrah Martini
Ian Bentley, Assistant Banquet Manager, Park Hyatt Toronto, Toronto,
Ontario, Canada, The Hyatt Haiku
Elizabeth Crimmins, Banquet Bartender, Peabody Hotel, Orlando, FL,
Orlando, FL, Smokin' Mojito
Giusseppe Conoscenti, Restaurant Manager, Radisson Resort at the
Port, Cape Canaveral, FL, Parrots Tail
Stacey Brown, Manager/Bartender, Seasons Restaurant, Lynchburg,
VA, Stacey's Hot and Spicy Beer Margarita
Sonja Tonnesen, Outlets Manager, Sheraton Boston, Boston, MA, Smartini
Julie Thomas, Beverage Manager, Split Rock Resort, Lake Harmony, PA,
Viper Martini
Erica Keller, Beverage/Assistant Banquet Manager, Tacoma Sheraton,
Tacoma, WA, Clouded Mocha, Clouded Orange Mocha
Shawn Lofland, Bartender, The Legacy Golf Resort, Phoenix, AZ,
Phoenix Fireball Martini
John Bowman & Lou Ciccketti, The Leopard Lounge and Restaurant,
Palm Beach, FL, Red Carnation Martini
Chad Douglas, Beverage Manager, The Otesaga Resort Hotel,
Cooperstown, NY, Electric Tea, Spicy Mary
Mitchell Rayburn, Bartender, The Ritz-Carlton Hotel, Dearborn, MI,
Margarita Naranja
Ryan Salo, Bartender, The Ritz-Carlton Orlando, Grande Lakes, Orlando,
FL, Ragin Cajun Bloody Mary
Carlos Ruiz, Head Bartender, Atlanta Grill, The Ritz-Carlton, Atlanta
(Downtown), Atlanta, GA, Fire and Ice Martini
Justin Kraemer, Pinzimini GM, The Westin Arlington Gateway,
Arlington, VA, Blood Orange Martini, Caprese Martini
Brechan MacAulay, F&B Outlets Supervisor, Westin Nova Scotian,
Halifax Nova Scotia, Canada, Tropical Paradise, Green Skittles
Patricia Richards, Bartender, Wynn Las Vegas, Fire & Ice, Mama
Caliente
