Gamle Ode, Du Nord and Bittercube Winter Cocktail Contest Results

Isabel Subtil / Heavy Table
Isabel Subtil / Heavy Table

Mike McCarron of Gamle Ode writes:

The judges have spoken and it is time to announce the winners of the first Gamle Ode, Du Nord, and Bittercube Winter Cocktail Contest!

Many thanks to Eat Street Social for hosting, plus providing perfect food and service Monday night. Also, warm thanks to our co-sponsors for providing the awards — Eat Street Social, Du Nord, Wedge Co-op, The Third Bird, Barbette, Red Stag, Restaurant Alma, and Gamle Ode. And thanks to all of you who entered this contest, sharing your mixological knowledge and love of great local spirits and bitters.

And now, let me congratulate all our winners. Every one of these cocktail recipes is worthy your consideration — to add to your home bartending repertoire, to share with your friends and family.

Erik Nelson
Erik Nelson

First Prize: Sweet Grass — Erik Nelson
Makes one cocktail
1¼ oz. dill aquavit
¾ oz. Milagro Silver Tequila
¼ oz. Art in the Age Sage
¾ oz. Cocchi Americano
¾ oz. lime juice
½ oz. Bare Honey lavender blossom honey syrup (1:1 honey and water for syrup)
2 droppers Bittercube Door County Hop bitters

Mix all ingredients, and shake with ice. Served in a coupe or Nick & Nora. Garnish with fresh dill.

Greg Simonson
Greg Simonson

Second Prize: This Side of Paradise — Greg Simonson
Makes two cocktails
3 oz. Du Nord Fitzgerald gin
1 oz. rhubarb liqueur (homemade, recipe available upon request)
3 oz. fresh-squeezed grapefruit juice
1 oz. hop simple syrup (follow standard simple syrup recipe and steep
hops for 3-4 minutes)
2 bar spoons rosewater
4 oz. India pale ale (Town Hall’s Masala Mama is excellent)

Stir all ingredients except IPA with ice until cold. Strain into two cocktail glasses or coupes. Top each with 4 oz. IPA, and give light stir to mix. Garnish with grapefruit peel.

Chris Hatch
Chris Hatch

Third Prize: Snusgatan — Chris Hatch
Makes one cocktail
50 ml (1½ oz.) Gamle Ode Celebration
20 ml (½ oz.) Russell’s Reserve rye
20 ml (½ oz.) Cointreau
absinthe (for rinse)

Stir first three ingredients over ice, and strain into a chilled Nick & Nora or coupe that has been rinsed with absinthe.

Rebecca Aylesworth
Rebecca Aylesworth

Fourth Prize: Northwoods Sunset — Rebecca Aylesworth
Makes one cocktail
2 oz. Fitzgerald Formula No. 1 gin
1 oz. lime juice
1 oz. rhubarb syrup (recommendation: Morris Kitchen Rhubarb Syrup or homemade)
a dash Luxardo Maraschino liqueur
a dash Campari liqueur
½ dropper Bittercube Orange bitters

Mix all ingredients, and shake with ice. Served double strained into a coupe or Nick & Nora.

Melissa Quinn
Melissa Quinn

Fifth Prize: Lawn Dog — Melissa Quinn
Makes one cocktail
2 oz. Gamle Ode Dill aquavit
¾ oz. lime juice
¾ oz. light agave syrup
½ oz. blanco tequila
¼ oz. green chartreuse
2 slices green bell pepper
10 drops Bittercube Door County hop bitters
Muddle 1 slice of green pepper with the agave. Add the Aquavit, lime
juice, tequila, and green chartreuse, and shake with ice.
Double strain into a Collins glass filled with ice. Top with 10 drops
of hops bitters, and garnish with a bell pepper slice.

Nate Gangelhoff
Nate Gangelhoff

Sixth Prize: Condition Oakland — Nate Gangelhoff
Makes one cocktail
1½ oz. Gamle Ode Holiday aquavit
½ oz. Bonal
½ oz. Aperol
¼ oz. Cynar
10 drops Bittercube Cherry Bark Vanilla bitters
10 drops Bittercube Bolivar bitters

Stir first four ingredients over ice. Strain into coupe. Add bitters.

Jesse Roesler
Jesse Roesler

Seventh Prize: The Forest Floor — Jesse Roesler
Makes two cocktails
3 oz. Fitzgerald Gin (formula #1)
2 oz. Zirbenz (Stone Pine Liqueur of the Alps)
½ oz. Salers La Bounoux
porcini dust
three sprigs rosemary

Rim two antique champagne glasses with the angel dust that comes out of your food processor after you buzz up a bunch of dried-ass porcini mushrooms. Then pour the three liquid ingredients into a shaker along with one sprig of rosemary and more ice than you think you ought. Shake hard. Pour into the two glasses and finish each with a rosemary sprig garnish.