Devour Bartending Competition {wrap-up}

The Devour Bartending Competition is the first of a week of events culminating with the Devour Culinary Classic. Hosted at DeSoto Central Market in Central Phoenix, this year’s event was filled with excitement and competition.

Sampling

The event included sampling cocktails by all competing restaurants for all the attendees and a People’s Choice competition. 12 cocktails? I’m up for it…let the sampling begin. My top choices included Otro Cafe and Joyride.

People’s Choice Winner
The Windsor
Manny Pena

Manny’s winning cocktail, Green Expectations, was made with O.H.S.O. Distillery’s Grapefruit Vodka, BroVo Amaro #14, grapefruit juice, lime juice, cilantro syrup, and aquafaba (bean water).

The Competition

12 bartenders competed and Ross Simon, Bitter and Twisted Cocktail Parlour, was the emcee.

Event was judging by Brandon Casey (President, United States Bartenders Guild of Phoenix and Owner, Casey’s Woodshed), Michelle Jacoby (Editor/Publisher of Bite Magazine), Christina Barrueta (Arizona Culinary Hall of Fame Food Writer of the Year at WriteOnRubee.com) and Robert Porter (Bartender/Mixologist at The Thirsty Camel and reigning Arizona Star Bartender).

Heat 1
Jaong Woo – Otro Cafe
Connor Mansager – Welcome Diner
Danny Kang – The Gladly
Winner: Connor Mansager – Welcome Diner

Heat 2
Gavin Pena – Clever Koi
Liza Loewenhagen – The Vig
Manny Pena – The Windsor
Winner: Manny Pena – The Windsor

Heat 3
Jake Foster – The Parlor
Michael Liberatore – Citizen Public House
Matt Minsky – Hula’s Modern Tiki
Winner: Jake Foster – The Parlor

Heat 4
Tim Avery – Joyride Taco House
Kapono Rowe – DeSoto Central Market
Janessa Hilliard – St. Francis
Winner: Janessa Hilliard – St. Francis

Final Round
Connor Mansager – Welcome Diner
Manny Pena – The Windsor
Jake Foster – The Parlor
Janessa Hilliard – St. Francis

And the winner is….

Connor Mansager
Welcome Diner

Winning cocktail, Love and Squalor: Made with O.H.S.O. Distillery’s Horseradish Vodka, Iconic Cocktail Company’s Meyer Lemon Balm, lemon juice, rose petal jam, beet syrup, ginger sugar rim, and a lemon twist.

disclosure: I was given a Media Pass by Devour to attend the Devour Culinary Classic. All opinions are my own.

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