ROOT Cocktail Competition

Looking for the Best Cocktail in Pittsburgh?

After a day of running around trying to get my Thanksgiving dinner pulled together for 20 friends and family, I was asked to participate in a cocktail competition hosted by ROOT Liquor. Actually I should clarify this, I was the LAST resort bartender for The Firehouse Lounge and Embury to participate in the event because the rest of the staff had holiday commitments. . . but Spencer Warren's recipe for the ROOT Champerelle was so foolproof that I WON!!!


There have been a handful of cocktail competitions in Pittsburgh, but this was the first (in my humble opinion) that was organized in a thoughtful and cocktail driven manner. Thanks to ROOT for selecting judges who were actually cocktail enthusiasts rather than bar rats and scenesters (no offense to the latter).

• Liz Fetchin: Food Writer Pittsburgh Magazine
• Rick Seaback: American TV Producer/Filmmaker
  
• Craig Mrusek "Dr.Bamboo": Cocktail Blogger & Illustrator, Bachelor Pad Magazine & Barnonedrinks.com
  

The competition was tough. Summer from YoRita delivered a delightful drink made from reduced Malta soda, Vanilla Soy Milk, Sailor Jerry Rum and ROOT. Rob, the ultimate Big Burrito bartender presented a refreshing libation composed of ROOT, a homemade vanilla (and something else) syrup, vanilla vodka topped with soda and a BEAUTIFUL ginger mixing stick.


I thought it would have been Spencer Warren from Embury who really impressed the judges with his Sasparilla Fizz, a take on a traditional Ramos Gin Fizz. Which bartenders know is one of the most labor intensive (i.e. annoying) cocktails to make, so when he presented 3 perfect Fizz Cocktails to the judges, the room was pretty amazed.

But alas, in the end, it was the ROOT Champaerelle that swept the competition with it's refreshing hints of warm herbs, honey and lemon, reminiscent of a classic Benedictine cocktail.

Want to make the ROOT Champerelle at home?

• 1 oz ROOT Liquor
  
• 1 oz Yellow Chartreuse
• 1 oz Courvosier
• 1oz Orange Curacao
• 1/2 oz lemon juice
• 1/2 oz simple syrup

Add all ingredients to a shaker. Top with ice and shake vigorously until cold. Strain into a rocks glass over ice. Garnish with a lemon twist.

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Photos compliments of CityCreative