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Highball

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Bartender pours an orange cocktail from a shaker into a salted glass.

Sunday Funday.
Atlanta’s Top Mixologists.
Brunch-Inspired Bites.

1 top-shelf cause. Clink, drink, win!

More

  • Highball 2019 brought together the most talented bartenders from around metropolitan Atlanta to demonstrate their best brunch-inspired cocktail creations in a head-to-head competition. Our top three winners each claimed a cash prize, trophy, and bragging rights as one of Atlanta’s top mixologists.

    Thank you to all who joined us to enjoy our talented participants’ craft cocktails as well as the rest of this exceptional afternoon. Check out the 2019 Winners tab for the winning cocktail recipes.

    Stay tuned for the next Highball!

     

    Sponsors

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  • Meet the 2019 Competitors

    Fernando Alonso.

    Fernando Alonso
    Establishment: Casi Cielo
    Spirit: Bourbon

    James Cramer.

    James Cramer
    Establishment: Biltong Bar
    Spirit: Vodka

    Greg Emilio.

    Greg Emilio
    Establishment: Bellina Alimentari
    Spirit: Gin

    Baylee Hopings.

    Baylee Hopings
    Establishment: Empire State South
    Spirit: Vodka

    Erika Moore.

    Erika Moore
    Establishment: Parlor
    Spirit: Rum

    Colten Murray.

    Colten Murray
    Establishment: Nine Mile Station
    Spirit: Rum

    Mitchell Oliver.

    Mitchell Oliver
    Establishment: King of Pops
    Spirit: Vodka

    Don Pirone.

    Don Pirone
    Establishment: Brezza Cucina
    Spirit: Bourbon

    Mathew Riggins.

    Mathew Riggins
    Establishment: Negril Village Atlanta
    Spirit: Tequila

    Tokiwa Sears.

    Tokiwa Sears
    Establishment: Bar Margot
    Spirit: Tequila

    Jessica Smith.

    Jessica Smith
    Establishment: Urban Tree Cidery
    Spirit: Rum

    Nik Soukavong.

    Nik Soukavong
    Establishment: Little Trouble
    Spirit: Bourbon

    Gabriella Ramel.

    Gabriella Ramel
    Establishment: Iberian Pig Buckhead
    Spirit: Bourbon

    Zee Zammit.

    Zee Zammit
    Establishment: Cold Beer
    Spirit: Gin

  • The 2019 Highball winners were selected by guests’ and critics’ votes. Special thanks to Randy Hayden, Beverage Manager of Slater Hospitality and the 2018 Highball Luxury Mixologist; Lauren Finney, Editor-in-Chief of The Atlantan and Modern Luxury Atlanta; and Ligaya Figueras, Food and Dining Editor of the Atlanta Journal-Constitution for joining us this year as 2019 Highball critics.

    Luxury Mixologist: Erika Moore

    Erika Moore.

    Photo by: Reginald Eldridge

    Establishment: Parlor

    El Amanecer
    This is a Caribbean-inspired cocktail that pays respect to the fruit and spices naturally grown in that region. It’s a great cocktail to start the day with a refreshing kick.

    Ingredients:
    2 oz Caribbean’s Finest Gran Reserva Rum
    2 oz Guava Juice
    ½ oz Lemon Juice
    ¾ oz Pineapple–Green Tea Syrup
    5 drops of Pepper Juice
    Prosecco (topper)
    Jalapeño slice (garnish)

    Build ingredients in tin, shake, and strain over ice in a Collins glass. Top with prosecco and garnish with a jalapeño slice.

     

    Top-shelf Mixologist: Mathew Riggins

    Mathew Riggins.

    Photo by: Reginald Eldridge

    Establishment: Negril Village Atlanta

    S.S. Maria
    A refreshingly spicy Bloody Mary Reposado re-imagined with strawberries and kissed by a salty sea breeze.

    Ingredients:   
    2 oz Frida Kahlo Tequila Reposado
    2 Whole Strawberries (reserve tops for garnish)
    ¼ Fresh Serrano Pepper (chopped)
    1 ½ oz Simple Syrup
    ¾ ounce Lemon Juice
    ¼ ounce Lime Juice
    1 Salt and Vinegar Potato Chip (garnish)

    Slice off tops of strawberries and reserve for garnish. Combine pepper and remaining strawberries in tin shaker and muddle. Add ice, simple syrup, and lemon and lime juices to strawberry pepper mixture, then cover and shake. Strain mixture through a mesh strainer into a mixing glass with ice. Add tequila and stir vigorously for 10 seconds. Strain contents of mixing glass into a Collins glass filled with ice. Garnish with strawberry tops and potato chip.

     

    Classic Mixologist: Greg Emilio

    Greg Emilio.

    Photo by: Reginald Eldridge

    Establishment: Bellina Alimentari

    Roman Holiday
    This is a tropical, Italian, low-ABV take on a gimlet. The base is split between gin and sweet vermouth, and the lime cordial is swapped out for an utterly delicious pineapple-basil cordial. This is a drink for summer brunches—a bright, transporting libation to stimulate body and soul.

    Ingredients:
    1 oz Xoriguer Mahon Gin
    1 oz Carpano Antica Formula Sweet Vermouth
    1 oz Pineapple-Basil Cordial
    ½ oz Lime Juice
    Angostura Bitters (garnish)
    1 Pineapple Wedge (garnish)

    Shake gin, sweet vermouth, cordial, and lime juice together. Double strain into a coupe glass; garnish with a spritz of Angostura bitters and a pineapple wedge.