First Place - $300
Bartender: Danielle Matson
Restaurant: Cadieux Cafe, Detroit
Oval Beach Fizz
1.5oz Coppercraft Gin
1oz blueberry simple syrup
5oz Sanpellegrino Limonata
Mix all three ingredients into a mason jar filled with ice. Stir and enjoy.
The coronavirus pandemic has resulted in many of our bartender friends losing shifts and their source of income. To support these folks during this unprecedented time — and to thank them for championing our premium spirits — our team created the Coppercraft Cocktail Challenge.
Over the past several weeks, dozens of bartenders from across Michigan crafted and submitted their own cocktails using Coppercraft spirits and easily-accessible ingredients. These cocktails were judged by our distilling team and the Top 3 from both the East and West were named and put to a public vote.
Many thanks to all those who voted in our first-ever Coppercraft Cocktail Challenge, supporting our bartender friends across Michigan.
All participants received a $50 VISA gift card, and the finalists battled it out for…
you can read the Official Cocktail Challenge Rules here
Bartender: Danielle Matson
Restaurant: Cadieux Cafe, Detroit
1.5oz Coppercraft Gin
1oz blueberry simple syrup
5oz Sanpellegrino Limonata
Mix all three ingredients into a mason jar filled with ice. Stir and enjoy.
Bartender: Travis Reeves
Restaurant: Plum Market, Detroit
3 dashes (1/8oz) Orange Blossom Water
.25oz pomegranate molasses
.25oz st. germain elderflower liqueur
1oz juiced cara cara
2oz Coppercraft Blend of Straight Bourbon Whiskies
Shake and strain over crushed ice.
(optional garnish: skewer of cherry and orange wedge)
Bartender: Marlow Johnson
Restaurant: Flowers of Vietnam
1.5oz Coppercraft Rye
.75oz cocchi rosa
.5oz oolong year syrup
.25oz pear-infused dolin genepy
3 dashes hopped grapefruit bitters
Bartender: Chris Hoekman
Restaurant: Margaux at the JW Marriott, Grand Rapids
1.5oz Coppercraft Gin
.5oz fresh lemon juice
.75oz snap pea syrup*
2oz champagne float
Measure and pour Coppercraft Gin, snap pea syrup, fresh-squeezed lemon juice into a cocktail shaker and shake for 20 seconds. Strain into a flute or wine glass and top with prosecco. Cut a snap pea lengthwise and use as a garnish.
*Snap Pea Syrup: 1 cup sugar, 1 cup water, 10-15 snap peas
Cut snap peas into thirds and put in a pot with sugar and water. Heat over the stove on high heat until sugar completely dissolves. Remove from heat and let cool. Once cool, strain the syrup to remove all the snap pea carcasses.
Bartender: Victor Cruz
Restaurant: Waverly Stone Pub, Holland
2oz Coppercraft Gin
1oz fresh lime juice
.75oz honey syrup
.5oz campari
8 raspberries
Basil
1 egg white
Add Coppercraft Gin and 6 raspberries into a cocktail shaker and muddle. Add lime juice, honey syrup, egg white and dry shake. Add Campari, 6 basil leafs, ice and shake thoroughly. Double strain into a cocktail glass and garnish with a basil bouquet and 2 raspberries.
Bartender: Acacia Gressett
Restaurant: Paisley Pig Gastropub, Grand Haven
2oz Coppercraft Gin
1.5oz chilled earl grey tea
1oz fig simple syrup (2oz fig preserves, 2oz turbanado, 4oz water cooked down, strained, and chilled)
.5oz fresh lemon juice
2 drops saline
Shake all ingredients together, strain into a coupe glass, garnish with a fresh mint leaf.
The voting period is now over. Thank you to all participants.
