On a rainy Tuesday evening, Aug. 18, three local bartenders gathered at the Hotel at Auburn University and Dixon Conference Center to display their drink-making talents in the Alabama Bartender of the Year Regional Competition.
Brittany Pollard of Tuscaloosa, Beau Burns of Auburn and Jeff Myers of Fort Rucker are all first time competitors. Each bartender made four drinks that were tasted by a panel of three judges.
The contestants were judged on speed, accuracy, flair and a test given before the competition. Old Forester Bourbon sponsored the event.
The bartenders made three classic drinks and one signature drink including Old Forester. DJ Ben Bruud entertained the audience while the contestants prepared.
Pollard, third-year pharmacy school student, represented Bob’s Victory Grille.
Pollard's drinks included the Black Raspberry Forest, the Old Forester Sidecar and the Old Forester Old-Fashioned. Her signature drink was a mix of Old Forester, peach schnapps, lemon juice, ginger ale and mint. Pollard called this drink the Fall Forest.
Pollard asked Old Forester trivia questions while she mixed her drinks.
“Can anybody tell me what ailment bitters cure?" Pollard said. "Bitters and water mixed helps cure hiccups."
Up next was Beau Burns who represented Cigar and Fine Spirits, but started his bartending career at Acre restaurant.
Jonathan Meadar, Burns’ general manager, was there for support during the competition.
“Cigar bar is a unique destination in Auburn," Meadar said. "We grow all of our own herbs used in our drinks.”
Burns concocted an Old Fashioned, Kentucky Bourbon Apple and a Chambord Bourbon Berry.
He said his signature beverage was the Smoked Americano.
For this brown sugar cubes and pecan wood chips are smoked for 20 minutes and sealed for three hours to establish the flavors.
This mixture is added to the rim of the glass using orange, lime and lemon juice.
Burns also makes his own smoked simple syrup to add to the recipe.
Campari, sweet vermouth, falernum and Old Forester were also included.
The last contestant was Jeff Myers who hails from Longhorn Steakhouse.
Myers wowed the judges with his Old Forester Mint Julep, Old Forester Manhattan and Old Forester John Collins which is similar to a gin-based Tom Collins.
Myers' signature drink, The Jeff, was spontaneously made the day of the competition. It includes Old Forester bourbon, apricot, ginger and sour mix.
Host Adam Keeshan, director of food and beverage at the hotel, read the results after the judges, Phill Boissel, Bret Eddins and flair master Matt Anderson deliberated.
Myers took first place with a prize of $400, Burns placed second with $200 and Pollard won third with a $100 prize.
The state competition sponsored by the Alabama Restaurant and Hospitality Alliance will be held in Birmingham on Sept. 28.
Other events sponsored by the hotel this semester include Oktoberfest on Oct. 10, and Pork and Cork on Oct. 26.
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