In my humble opinion, there are few things better than a good thai curry. However, bartender Patrick Reynolds of Hungry Cat and Wild Cat fame quickly changed my mind, when he brewed up a cocktail called “Thai Fun” at the 2nd Annual Arch Rock Fish Cocktail competition last week. Reynolds’s winning cocktail will become a permanent addition to the menu starting in the next few weeks.
The delicious eastern- inspired concoction mixes Distillery 209 Gin, house-made thai ginger shrub, fresh cilantro and lime. Other unique amalgamations included out-of-the-box libations and ingredients such as kiwi, farmers market fare, elderflower, coconut water, chai tea bags, gin marshmallows, St. Germaine caviar beads and edible pansies.
Technique, presentation and show were also at play at the competition, with dry ice, fire and unique glassware all making an appearance.
The rules of the competition were simple: Every drink had to be made with Distillery 209 Gin, a unique and tangy gin with flavors such as burgamont orange, cardamom and coriander. Two tenders faced off against each other, and the six with the highest score went on to the final round. Then, the tender with highest combined score won $1000 and a spot on the cocktail menu.
Reynolds beat out Larry Nobles, bar manager of both Stella Mare and Le Cafe Stella, who took home 2nd place, and Dave Couwenberg from Bacara Resort and Savoy, who took home 3rd place.
I don’t know about you, but all this talk of cocktails has me thirsty. Arch Rock Fish‘s happy hour sounds perfect right about now. Thai Fun, please.
-Taylor Micaela Davis