A Spirited Competition

July 10, 2014
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The Twenty Boat Spiced Rum Handcrafted Cocktail Contest

Billed as the cocktail contest of the season, the instructions were simple enough: create a signature cocktail using the new Twenty Boat Spiced Rum from Truro Vineyards + South Hollow Spirits. The inventor of the winning cocktail would receive a cash prize and enjoy complimentary wine and rum tastings every time they visited Truro Vineyards during the 2014 season. Those were incentives enough for mixologists from nine restaurants from Brewster to Provincetown to grab a bottle and start concocting. The cocktails were judged based on presentation, taste and creativity. The burden of making the winning selections fell to one man: Ed Gualtieri, a wine and spirit industry marketing and new product development veteran who has consulted on the Twenty Boat Rum project for the past two years. A tough job, but clearly with those credentials, he was up to the task. According to Nicole Gelinas, Brand Manager for Twenty Boat Rum, all the participants did a great job. Their drinks were all less than a whole point away from the winning cocktails. In fact, the competition was so tight, two first prizes were awarded. The winners: Oriana Conklin of Local 186 for her America’s Cup, and Florin Gradinar of Victor’s for his Shimmering Cape. Both received a check for $500 and a Twenty Boat flask. The second-prize winner was Philip Johnson of Brewster Fish House for his Twenty Boat Float. Philip received a cash prize of $100 and a Twenty Boat flask.

RECIPES
Truro Escape Plan
Truro Spiced Rum Sangria
Twenty Boat Float
America’s Cup
Red Headed Pirate
Rock the Boat
Shimmering Cape
Summer Shake
The Dock Holiday


TRURO ESCAPE PLAN

(Created by Mike Rock Harbor Grill, Orleans)

Ingredients

  • 1 lemon
  • mint
  • 2½ oz Twenty Boat Rum
  • ½ oz Allspice Honey simple syrup dash Angostura bitters
  • vanilla bean
  • sugar

Instructions

  1. Muddle lemon and mint. Add Twenty Boat Spiced Rum, simple syrup and bitters. Shake and strain into a chilled martini glass rimmed with vanilla bean sugar.

TRURO SPICED RUM SANGRIA 

(Created by Ishael Blackfish, Truro)

Ingredients

  • 1 oz Twenty Boat Spiced Rum
  • 1½ oz Truro Vineyard Cranberry Wine
  • 1½ oz Truro Vineyard Cabernet Franc
  • ½ oz Cointreau
  • Fresh cut fruit (2 slices lemon, 2 slices lime, 3 slices orange, 3 apple chunks, 3 pear chunks, 3 grapes sliced)
  • Splash soda water
  • 2 sprigs fresh mint
  • Chill Wine.

Instructions

  1. Cover fruit with rum and cranberry wine and macerate in refrigerator for 30 minutes.
  2. Add Cabernet Franc, Cointreau, and ice. Slap one sprig of mint and add.
  3. Mix well.
  4. Top with soda water, and garnish with the other mint sprig.

TWENTY BOAT FLOAT 

(Created by Philip Johnson Brewster Fish House, Brewster)

Ingredients

  • ½ oz heavy cream
  • ¼ oz Disaronno amaretto
  • 2 ounces Twenty Boat Spiced Rum
  • cream soda
  • pretzel rod dollop of Twenty Boat-infused whipped cream
  • granulated molasses

Instructions

  1. Put heavy cream, amaretto and rum in a mixing glass and fill with ice. Shake vigorously for 8 to 10 seconds. Fill a pilsner glass ¾ with ice and fill with cream soda. Insert pretzel rod and straw into soda. Using a bar spoon to create a layering effect slowly pour the contents in the mixing glass over the cream soda. Top with whipped cream and granulated molasses.

AMERICA'S CUP

(Created by Oriana Conklin Local 186, Provincetown)

Ingredients

  • 1 orange wedge
  • 6 chunks of cubed cucumber
  • ½ oz simple syrup
  • 1½ oz Twenty Boat Spiced Rum
  • ½ oz lemon juice
  • soda water
  • cucumber wheel

Instructions

  1. Muddle orange wedge, cucumber and simple syrup. Fill mixing glass with ice and add Twenty Boat Rum and lemon juice. Shake and garnish with a cucumber wheel top with a splash of soda water.

RED HEADED PIRATE

(Created by Emily & Bridget Wicked Oyster, Wellfleet)

Ingredients

  • 6 fresh strawberries
  • slice of fresh ginger
  • 1½ oz Twenty Boat Spiced Rum
  • ginger beer
  • pineapple juice

Instructions

  1. Muddle strawberries and ginger with a few ice cubes and a splash of Twenty Boat Rum in a pint glass. Fill the glass with ice and add the rest of the rum and shake. Pour into a large rocks glass and top with ginger beer and a splash of pineapple juice.

ROCK THE BOAT

(Created by Oriana Conklin Bubala’s, Provincetown)

Ingredients

  • 1½ oz Twenty Boat Spiced Rum
  • 1 oz honey simple syrup
  • ½ oz fresh lime juice
  • 2 dashes of house made grapefruit bitters.

Instructions

  1. Shake and garnish with a lime.

SHIMMERING CAPE

(Created by Florin Gradinar Victor’s, Provincetown)

Ingredients

  • 2 oz Twenty Boat Spiced Rum
  • 1 oz ginger liqueur
  • splash of cranberry juice
  • ½ oz passion fruit purée
  • crushed chili pepper flakes
  • candied ginger

Instructions

  1. Shake first five ingredients and serve up in a chilled martini glass with a candied ginger garnish.

SUMMER SHAKE

(Created by Cassie Lobster Pot, Provincetown)

Ingredients

  • 2 oz Twenty Boat Spiced Rum
  • 4 oz fresh pressed apple-pear juice
  • Splash lemonade
  • Splash pineapple juice
  • Splash Pina Colada mix

Instructions

  1. Combine all ingredients together

THE DOCK HOLIDAY

(Created by Ben Old Colony Tap, Provincetown)

Ingredients

  • 4 fresh mint leaves
  • 1½ oz Twenty Boat Spiced Rum
  • splash of soda
  • orange zest lemon zest

Instructions

  1. In a rocks glass, muddle 3 fresh mint leaves in ½ oz of Twenty Boat Spiced Rum. Add rocks, the rest of the rum and a splash of soda. Garnish with orange and lemon zests and a sprig of mint.
Article from Edible Cape Cod at http://ediblecapecod.ediblecommunities.com/recipes/spirited-competition
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