DC may well have the nation’s “Most Imaginative Bartender!”
Chad Spangler of Farmers Fishers Bakers was chosen as DC’s finalist in Bombay Sapphire’s 7th annual competition earlier this month, and is headed to Las Vegas for the ultimate Most Imaginative Bartender title, mixing it up with 51 top “taste”makers from across the US.
Spangler’s “The Bloomingdale” cocktail (recipe below) was chosen to represent the Nation’s Capital after a series of challenging timed sessions, surprise twists and blind panel tastings.
“It’s truly an honor to have the opportunity to be nationally recognized in my field,” said Spangler. “The notion that the national recognition could turn into global recognition is simply surreal.”
During the upcoming Las Vegas summit, one mixologist will be selected as the nation’s “USBG Most Imaginative Bartender,” resulting in a cover feature in the December 2013 GQ magazine “Men of The Year” issue. The winner will also attend the Global Bartender Summit Finals in 2014.
1 oz Galangal Infused Bombay Sapphire*
-1 oz Bombay Sapphire
-1 oz Raspberry Shrub**
-3/4 oz Lemon Juice
-1 oz White Raspberry Foam***
-1/8 oz Pernod Absinthe
*To Make Galangal Infusion:
-16 oz Bombay Sapphire
-4 oz dry Galangal (not powder)
Combine first 4 ingredients in a mixing glass. (Bombay Sapphire”,” Bombay Sapphire Infusion”,” Shrub”,” Lemon Juice)
Shake hard for 5-10 seconds depending on type of ice.
Fine strain into a champagne coup
Top with white raspberry foam
Spray absinthe on top
Garnish with rose buds and a pansy (edible).