U.S. bartenders take top trophies in Bacardi Grand Prix

Two American mixologists took home top prizes at the prestigious 40th Annual Bacardi-Martini Grand Prix, held last July in Turin, Italy. All of the cocktails created by the 50 competitors from around the world used a brand owned by Bacardi as the main ingredient.

David Nepove, head bartender at Enrico’s in San Francisco, was awarded first place in the “Aperitifs of Italy” competition with his creation, Bitter Delight. The category was created specially this year to honor the 40th anniversary of the Grand Prix. Cocktails in this category used all-Italian ingredients.

The Bitter Delight featured Campari, Martini & Rossi Asti and fresh grapefruit juice. “I am honored to have won this,” Nepove says. “This is my first international competition and the theme of this special component was Italian Cocktails–I had to be creative in marrying flavors and ingredients. Obviously I’m happy with the cocktail.”

Bridget Albert, a mixologist and consultant from Joliet, IL, placed second in the “Senior” competition (entrants between 28 and 40 years old) for her creation “1862.” Albert says she focused on fresh juices and simplicity in creating her drink. “I’ve entered many competitions and most of the time, the simpler, the better,” she says. “Martini & Rossi Bianco is a great base for a cocktail so I started with that, added fresh puree and topped it off with some sparkle.”

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Judges for the competition were five presidents of the International Bartender’s Guild, which sanctions the Grand Prix. Each entrant had roughly three minutes to prepare five servings for the judges. Other categories were the Junior (under 28 years old) and the Open-Style, for acrobatic cocktail mixing.

Bitter Delight

David Nepove

Enrico’s, San Francisco

1 1/4 oz Campari

3/4 oz. Martini & Rossi Asti

1 1/4 oz. fresh grapefruit juice

1 lemon

For an entire lemon twist, cut lemon with a knife slowly from one end of the lemon around the entire lemon, Place twist in a tall glass filled with ice, holding it in the glass. Shake all (except Asti) in a mixing glass and pour over ice in the tall glass. Add the Asti, and stir gently.

1862

Bridget Albert, Joliet, IL

1 oz, Martini & Rossi Bianco

1/2 oz. Marie Brizard Curacao

1/2 oz. passion fruit puree

splash of fresh lemon juice

splash Martini & Rossi Asti

lemon and orange twists

(for garnish)

Shake all (except Asti) in a mixing glass filled with ice; strain into a chilled Martini glass. Top with Asti and garnish with the twists.

Belgian Blast

Flavored vodkas