Highball
,
Sunday Funday.
Atlanta’s Top Mixologists.
Brunch-Inspired Bites.
1 top-shelf cause. Clink, drink, win!
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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
Establishment: Casi Cielo
Spirit: Bourbon
James Cramer
Establishment: Biltong Bar
Spirit: Vodka
Greg Emilio
Establishment: Bellina Alimentari
Spirit: Gin
Baylee Hopings
Establishment: Empire State South
Spirit: Vodka
Erika Moore
Establishment: Parlor
Spirit: Rum
Colten Murray
Establishment: Nine Mile Station
Spirit: Rum
Mitchell Oliver
Establishment: King of Pops
Spirit: Vodka
Don Pirone
Establishment: Brezza Cucina
Spirit: Bourbon
Mathew Riggins
Establishment: Negril Village Atlanta
Spirit: Tequila
Tokiwa Sears
Establishment: Bar Margot
Spirit: Tequila
Jessica Smith
Establishment: Urban Tree Cidery
Spirit: Rum
Nik Soukavong
Establishment: Little Trouble
Spirit: Bourbon
Gabriella Ramel
Establishment: Iberian Pig Buckhead
Spirit: Bourbon
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
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
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
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.