Last night we celebrated the "art of the cocktail" at Fork + Flask where eight of the area's best bartenders faced off using Dogfish Head Distilling Co.'s Barrel Honey Rum in hopes to make the best cocktail ever!
Proceeds from the event benefit The RehobothFoodie.com/Touch of Italy Culinary Scholarship Fund, which helps send a lucky culinary student to culinary school. So awesome!
We were lucky enough to be a judge with chef Hari Cameron and The Rehoboth Foodie to help decide who used the Dogfish rum the best. It was not an easy task.
Here was the line up:
Dogfish Head Barrel Honey Rum, Carpano Artica Vermouth, Fresh Lemon Juice, Raspberry, Blackberry, Mint, Chartreuse Spritz!
PHILLY, PHILLY !!!
Dogfish Head Barrel Honey Rum, Cucumber/Mint/Ginger Simple Syrup, Fresh Lime Juice, Fresh Lemon Juice, Club Soda.
THIS DRINK IS BANANAS: B-A-N-A-N-A-S
Dogfish Head Barrel Honey Rum, Banana Espresso, Brown Sugar, Honey
Dogfish Head Barrel Honey Rum, Smith & Cross Rum, Cruzan BlackStrap Rum, Velvet Farenum, Lime Juice, Pineapple Juice, Mint, Ginger, Cane Sugar, Simple Syrup, Mint Garnish.
Dogfish Head Barrel Honey Rum, Pina Colada, Raspberry, Blueberry, Blackberry, Sugar, Whipped Cream, Pineapples
Dogfish Head Barrel Honey Rum, Pineapple Juice, Guava, Dram, Habanero, Honey, Lime
Dogfish Head Barrel Honey Rum, Butter, Coffee Gelato, Brown Sugar, Espresso, Cocoa
Dogfish Head Barrel Honey Rum, OJ, Pineapple, Lime Juice, Orange Curacao, Amaretto, Cayenne, Lupa Luau Beer Float - Cherry-Lime Garnish
And the winner is ...
Thank you again to Fork & Flask + Dogfish Head Distilling for an awesome event. We already can't wait until next years!