We are excited to follow up on last week’s post to say Lead Bartender, Michael Pazdon has won the King’s Ginger Holiday Cocktail Competition. Check out photos from his win here.
Here’s the winning cocktail:
The King’s Waes Hail
by Michael Jack Pazdon, SolBar
Combine all ingredients, aside from the genever, in a mixing glass, dry shake for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops gingerbread spice tincture and 5 drops Genevieve on top of foam.
*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle and refrigerate.
**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nutmegs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1 c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain and bottle in a medicine dropper.
Want to see how he made it?
We want to wish Lead Bartender, Michael Pazdon the best of luck as he competes in the The King’s Ginger Holiday Cocktail Competition. The 3rd Annual Mutineer Magazine Red Carpet Party presented by Chinaco Tequila and Luxardo on November 6 will play host to competition. Michael is one of eight Napa Valley bartenders who is competing. Check out his full bio here.