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Nominated for Tales of the Cocktail 2008 Spirit Award for Best Cocktail Writing


Cocktail Challenge - Rhum Clement PDF Print E-mail
Written by Debra C. Argen and Edward F. Nesta   

Rhum Clement Cocktail Challenge It was an evening of shake, rattle, and roll as top mixologists competed in the Rhum Clément Cocktail Challenge.

 

When the judging panel includes such notables as Brian Van Flandern, Dale DeGroff "King Cocktail," Jack Robertiello, Jerri Banks, Junior Merino "The Liquid Chef," LeNell Smothers and Tony Abou-Ganim, you know that there are some serious spirits challenges taking place.

Jean Philippe Perol, Guest, Monique MacaireOn May 15, 2007, thirteen finalists from New York and New Jersey competed at Slate in New York in the 2nd Annual Rhum Clément Cocktail Challenge for the Grand Prize of a trip for two to the gorgeous island of Martinque located in the Lesser Antilles, the home of Rhum Clément.

The Rhum Clément Cocktail Challenge inspired mixologists to craft creative cocktails using Rhum Clément V.S.O.P., Rhum Clément Première Canne, and Rhum Clément Créole Shrubb, and the results were definitely intriguing.

Debra C. Argen, Ben Jones, Guests,Junior  Merino
Debra C. Argen, Ben Jones, Guests, Junior Merino

We enjoyed sampling the cocktails and meeting the challengers who discussed their ideas behind the cocktails, which ranged from savory to sweet, and included many unusual ingredients including saffron-infused simple syrup, St-Germain elderflower liqueur, Velvet Falernum, and even Rhum Clément Première Canne infused with jalapenos.

The cocktail challengers included:

Challenger

The Cocktail

Bar/Restaurant

 

Tad Carducci

Wise Old Sage Sour

Pluckemin Inn

Juan Coronado

Rhumpom

Sortie

Tarcisio Costa

The "Cabocla"

Alfama, Fine
  Portuguese Cuisine

Vera Melo & Jerry
  Amyzial

Island Breeze

Naima Restaurant

James Menite

Clément Rhumm
  Plumm

Porter House

Ethan Kelley

Nutty Monk

Brandy Library

Michael Mcilroy

Le Feu

Little Branch

Benjamin Scorah

Nazario

Dani Restaurant

Shawn R. Sugrue

The Beachcraft

STK

Philip Ward

The Angry
 Strawberry Daiquiri

Death and Company

Ben Rameaka

Ginger & The
  Professor

Devin Tavern

Pichet Ong

Chocolate-Passion
  Fruit Mojito

P*ONG

Johnny Fenech

Rum Cake Martini

Cowgirl

Ben Jones and Sarah Nguyen of Clement USABen Jones, Vice President/General Manager of Clément USA thanked and congratulated all the contestants before naming the three winners of the 2nd Annual Rhum Clément Cocktail Challenge.  


Tad Carducci of the Pluckemin Inn Walked away with the Grand Prize with his cocktail, Wise Old Sage Sour; James Menite of Porter House took second prize with his cocktail, Clément Rhumm Plumm, and Benjamin Scorah of Dani Restaurant took third prize with his cocktai, Nazario.

Myriam Rangon, Ben Jones, Tad Carducci, Sarah Nguyen, GuestTad Carducci, start packing your bags and your suntan lotion as you and a friend leave for a one week stay in Martinique hosted by Habitation Clément, and courtesy of Delta Air Lines, Cap Est Lagoon Resort and Spa, and the Martinque Promotion Bureau.


The winning Rhum Clément Cockail Challenge cocktail recipes:

Tad Carducci - Wise Old Sage Sour

1.5 ounces Rhum Clément Première Canne
0.5 ounce Rhum Clément Créole Shrubb
3.0 ounces fresh grapefruit juice
Dash Regan's Orange Bitters
6 leaves very fresh sage
0.5 ounces agave nectar 

Rub the sage leaves between your palms to lightly bruise the leaves, and drop the leaves into a mixing glass. Stop and sniff your palms and let a good-looking customer do the same. Add agave nectar to the glass and muddle with sage. Add ice, Rhum Clément Première Canne, Rhum Clément Créole Shrubb, grapefruit juice, and dash of Regan's Orange Bitters. Serve in a martini glass.

James Menite and Myriam RangonJames Menite - Clément Rhumm Plumm

2.0 ounces Rhum Clément V.S.O.P.
1.75 ounces fresh plum juice
0.5 ounce St-Germain elderflower liqueur
1 egg white
Simple syrup 

Add all the ingredients to a shaker and shake vigorously. Garnish with fresh blackberries and a fresh lime slice.

Benjamin Scorah - Photo by Alber Delamour/Clement USA, Inc.Benjamin Scorah - Nazario

1.0 ounces Rhum Clément V.S.O.P.
0.5 ounce Rhum Clément Créole Shrubb
0.5 ounce Nocello liqueur
0.5 ounce Amaro S. Maria al Monte
0.5 ounce espresso coffee 

Mix and serve in a chilled cocktail glass. Garnish with Rhum Clément Créole Shrubb coated walnuts and homemade candied orange zest.

Luxury Experience Magazine would like to congratulate the winners and all of the challengers in the 2nd Annual Rhum Clément Cocktail Challenge. We cannot wait to see what you create for next year's challenge!

For information on Rhum Clément:

Rhum CLement USA
Clément USA, Inc.
Telephone:     +1 207 232 6633
Contact:         Benjamin Jones
Email:            
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it    
www.RhumClement.com   

Read the article on Rhum Clement which includes recipes in the Liquor Cabinet section.

For more information on Martinique, please contact the Martinque Promotion Bureau at www.Martinique.org.

Read other articles on Martinique in the Destination: Martinique - The Caribbean Side, Destination: Martinique - The Atlantic Side, Martinique: Adventures, Martinique Gardens, Hotels and Resorts, Restaurants, Spas, Chefs' Recipes, Fashion, Gastronomy, and Liquor Cabinet sections.

© August 2007. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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