Recently, I had the honor and pleasure of judging both the local and regional cocktail competition for Roxor Gin.
Cocktail competitions are a great opportunity for bartenders and for spirit brands. For bartenders, the competition requires them to create an original drink, then make the drink while telling the story of the drink in front of judges and an audience. They get to flex their creative juices, get exposure to industry leaders, and win prizes such as cash and trips to exotic locales. Brands, on the other hand, aim to create bartenders who are loyal to their brands, and try to capitalize on the PR and marketing around the event(s).
Look at this gorgeous bottle!
Roxor Gin, conceived by acclaimed Houston chef Robert Del Grande, was launched in 2011 as the first Texas gin. Del Grande, a James Beard award winning chef, is quite unique in that he has a PhD in biochemistry. I heard Chef Robert speak at a USBG educational event last year where he spoke about how aromas have always heavily influenced his cooking, and brought this trait to his gin-making as well. He believes in high perfumes in gin, but in the effort to balance the perfume he uses less of the heads and tails (oils and products of the distilling process) than traditionally used to ensure a refreshing product. Together with his partner, Don Short, who designed the signature bottle, they position Roxor Gin as a artisnal, versatile gin, good enough to drink neat.
With twelve botanicals – including some surprises such as Texas pecans and cocoa nibs, I find Roxor quite botanical with a lovely aroma. Due to the low juniper content, I wouldn’t use it in a martini, but this is a great gin for non-traditional gin drinkers, and for use in three-plus ingredient cocktails. That being said, I was delighted to have the privilege to try Roxor cocktails made by a group of outstanding Texas bartenders.
Zachary Churbock (@zaman441) of Ninja Ramen, formerly of Whiskey Cake, won the local competition and placed in the regional competition – impressive results considering this was Zach’s first competition! I loved his drink, and he was kind enough to share the recipe:
Off the Rox
2 oz Roxor Gin
2 dashes root bitters
1/4 oz turbinado syrup
1/2 oz fresh lime juice
1/2 oz ginger liquor (such as Barrow’s)
Grapefruit bitters
Chill a coupe glass. Add all above ingredients except grapefruit bitters to shaker, add ice and shake vigorously. Wash the coupe glass with grapefruit bitters, throw out excess bitters. Double-strain shaken ingredients into coupe. Garnish with grapefruit peel and fresh mint sprigs.
Cheers! Happy drinking.
Zach, 2nd from left, celebrates his win.
