{"id":17851,"date":"2019-03-12T13:02:53","date_gmt":"2019-03-12T17:02:53","guid":{"rendered":"http:\/\/www.slammie.com\/atomicgrog\/blog\/?p=17851"},"modified":"2020-02-23T21:51:35","modified_gmt":"2020-02-24T02:51:35","slug":"surprise-winner-new-spirit-of-aloha-at-fifth-annual-art-of-tiki-cocktail-competition-at-south-beach-wine-food-festival","status":"publish","type":"post","link":"https:\/\/www.slammie.com\/atomicgrog\/blog\/2019\/03\/12\/surprise-winner-new-spirit-of-aloha-at-fifth-annual-art-of-tiki-cocktail-competition-at-south-beach-wine-food-festival\/","title":{"rendered":"Surprise winner, new spirit of aloha at fifth annual Art of Tiki cocktail competition at South Beach Wine & Food Festival"},"content":{"rendered":"\n

Tiki and South Beach: Two great tastes that don’t necessarily go great together. The glitz and glamour of Miami’s most famous tourist strip seems at odds with the laid-back island atmosphere and exotic South Seas vibe that makes Polynesian Pop so endearing. <\/p>\n\n\n\n

\"Bacardi<\/a>
Bacardi served up four cocktails in its sponsor bar, including a take on the Mai Tai that includes its Anejo Cuatro, a 4-year-old rum.<\/figcaption><\/figure><\/div>\n\n\n\n

But like diverse ingredients in a complex tropical drink, that awkward juxtaposition may finally be working in harmony if you look closely at the fifth annual “Art of Tiki” cocktail competition during the recent South Beach Wine & Food Festival. <\/p>\n\n\n\n

Held Feb. 22 at The Surfcomber hotel and featuring mostly up-and-coming Miami bartenders, the festive feast of booze and food made a large leap forward after a disappointing 2018, according to our correspondent. Everything was turned up a notch, from the entertainment to the decor to the food, resulting in a better overall vibe and more successful event. Some credit should go to the event’s second-year sponsor, Miami’s venerable Bacardi rum<\/a>.<\/p>\n\n\n\n

\"Gui<\/a>
Gui Jaroschy (right) and Anthony Valencia from Driftway at Generator in Miami Beach are hard at work on their GMT 5000 cocktail.<\/figcaption><\/figure><\/div>\n\n\n\n

In a surprise result, the competition’s Judge’s Choice award went not to a hotshot bartender but to a quiet and unassuming chef whose complex and creative cocktail paid tribute to Cuba. Meanwhile, popular Miami restaurant Beaker & Gray was the People’s Choice, the bar team’s third win in three years. Ted Allen from sponsor Food Network<\/a> hosted the party, which as usual sold out the large outdoor pool, patio and beach area behind the hotel.<\/p>\n\n\n\n

Below you’ll find our full recap, including photos and reviews of all the cocktails. Also check out our photos from the Rhum Barbancourt booth in the SoBeWFF’s Grand Tasting Village, along with a cocktail recipe from New York City’s Brian Miller. We also included a recap and previously unpublished photos from last year’s Art of Tiki, along with a commentary on the history of the event. <\/p>\n\n\n\n

Friday, Feb. 22 – Art of Tiki Cocktail Showdown<\/a><\/strong> at the South Beach Wine & Food Festival in Miami Beach. A cocktail competition hosted by Food Network\u2019s Ted Allen and featuring Florida bartenders, plus area chefs serving tropical-themed food at The Surfcomber hotel<\/a>.
SPECIAL FEATURES BELOW<\/strong>
Photos, review:<\/strong> Exclusive images and ratings of all the 2019 cocktails<\/a>
History:<\/strong> List of hosts, winners and sponsors from 2015-2019<\/a>
Photos, bonus recipe:<\/strong> Blue Bayou, served by Brian Miller at the 2019 SoBeWFF<\/a>
2018:<\/strong> Photos, recap from last year’s competition<\/a>
Commentary:<\/strong> Bartenders, chefs are the true stars of this show<\/a> <\/p>\n\n\n\n

\"\"<\/a>
The Art of Tiki Cocktail Showdown was back for a fifth year on Friday, Feb. 22, at the South Beach Wine & Food Festival in Miami Beach.<\/figcaption><\/figure><\/div>\n\n\n\n

The Art of Tiki returned to The Surfcomber for the fourth year in a row and featured another new marquee name. Ted Allen<\/a>, best known for hosting the Emmy Award-winning chef competition show Chopped<\/em> since 2009, was the first non-chef to preside over the Art of Tiki (his bio calls him an author and television personality). His TV role made him well suited to judge<\/a> the cocktails, which ended up being his central role.<\/p>\n\n\n\n

Bacardi executive, ambassador and former bartender Adrian Biggs filled the role of master of ceremonies and made most of the announcements to the crowd. To Barcardi’s credit, it seemed like the spirits giant put more money and effort into the event in its second year as title sponsor. New decor and entertainment by the Mareva Tahiti Polynesian Dancers<\/a> gave the event a much more authentically Tiki atmosphere. It was as if The Mai-Kai – Fort Lauderdale’s historic Polynesian restaurant – was there in spirit, as one speaker noted.<\/p>\n\n\n\n

\"Sponsor<\/a>
Sponsor Bacardi put its rums front and center at The Surfcomber hotel. <\/figcaption><\/figure><\/div>\n\n\n\n

Several Bacardi-owned rums were made available for the 10 contestants, including sponsors Banks, Santa Teresa and Havana Club (the U.S. version, of course). Among those used by the mixologists were Bacardi Anejo Cuatro, Banks Five Island, Santa Teresa 1796, and Havana Club Anejo Blanco. The contestants also challenged the judges’ taste buds with an array of unique house-made ingredients along with fresh juices, syrups, liqueurs and bitters. <\/p>\n\n\n\n

In addition to Allen, the judges included journalists Belkys Nerey (Miami’s WSVN-7) and Laine Doss (Miami New Times<\/em>), plus bar manager Chris Hudnall (Soho House & Co.). While there’s no Tiki in Allen’s background (that we know of), he sure seems like the kind of guy you’d want to drink with at a Tiki bar. He appeared to enjoy the festivities, but looked “more like a spectator than a host,” according to our correspondent.<\/p>\n\n\n\n

The 2019 lineup featured just two 2018 returnees (last year’s champs, Jesus Perez and Ben Potts), along with two-time winner Gui Jaroschy plus many new faces:
\n* Kevin Andrade<\/strong> from Drunken Dragon (Miami Beach)
\n* David Cedeno, Seth Carter and Roman Naumov<\/strong> from MiniBar (Miami Beach)
\n* Emiliano Gonzalez<\/strong> from Casa Florida (Miami)
\n* TJ Palmieri<\/strong> from Madrina’s (Gainesville)
\n* Jesus Perez and Courtney Lane<\/strong> from The Broken Shaker (Miami Beach)
\n* Daniele Dalla Pola<\/strong> from Esotico Miami
\n* Ben Potts<\/strong> from Beaker & Gray (Miami)
\n* Andres Rairan<\/strong> from The Social Club at The Surfcomber (Miami Beach)
\n* Jorgie Ramos<\/strong> from Abi Maria Bar & Refuge (Miami)
\n* Anthony Valencia and Gui Jaroschy<\/strong> from Driftway at Generator (Miami Beach)<\/p>\n\n\n\n

Particpiating chefs included: Byron Alabado of SushiSamba (Miami Beach), Adrianne Calvo of Chef Adrianne’s (Miami), Victoria Chediak of Pok\u00e9 305 (North Miami Beach, Miami Beach, Coconut Grove, Miami), Brian Mullins of Ms. Cheezious (Miami, Coral Gables), Richard Sandoval of Toro Toro (Miami), and Cesar Zapata of Phuc Yea (Miami). <\/p>\n\n\n\n\n\n\n\n

Bacardi’s Biggs announced the winners, including a major surprise from the judges. While the Judge’s Choice victory by Jorgie Ramos was a surprise, the People’s Choice selection (tallied via votes from attendees) was not. Potts and his bar teams from Beaker & Gray and Boombox took home a third straight award. He won the Judge’s Choice award last year<\/a> and the People’s Choice in 2017.<\/a> Jaroschy is the only other multiple winner with one of each in 2015 and 2016. [See all past results]<\/a><\/p>\n\n\n\n

\"Miami's<\/a>
Miami’s Beaker & Gray wins the People’s Choice award for the second time in three years. Last year, Ben Potts (right) and his team won the Judge’s Choice award.<\/figcaption><\/figure><\/div>\n\n\n\n

Potts and company wowed the crowd with the Trillium Tempest, a complex combination of Santa Teresa 1796 rum, Martini bitter liqueur, fassionola cordial, watermelon extract, passion fruit nectar, and absinthe vapor. Presentation, hospitality and experience can also boost the odds of winning the People’s Choice award. All of these are strong suits of this Miami native, a partner and bar director of Beaker & Gray, Boombox and Mason Eatery.<\/p>\n\n\n\n

The 10-year veteran of the restaurant industry and former investment banker spends time in all of his establishments, managing the front of house<\/a> at the inventive Beaker & Gray in Miami’s Wnywood arts district. Potts created the bar program there in 2014 with a focus on fresh ingredients, house-made products and distinctive spirits. His newest venue is Boombox, a bar and music venue that opened in November<\/a> with a throwback ’90s vibe and updated take on that era’s more regrettable drinks. <\/p>\n\n\n\n

\"Chef<\/a>
Chef Jorgie Ramos (Source: Barleymia.com)<\/figcaption><\/figure><\/div>\n\n\n\n

At first glance, Jorgie Ramos seems like the ultimate underdog to walk away with the top prize in a mixology competition. Until recently, he was best known as one of Miami’s promising young chefs<\/a>, specializing in American comfort food with Latin and Asian influences at his restaurant Barley an American Brasserie<\/a> in the Downtown Dadeland residential and retail development in the suburb of East Kendall. That’s far from the axis of hip in downtown Miami and South Beach. Born and raised in Miami-Dade, Ramos is a working man’s chef, taught at home by his father and grandmother.<\/p>\n\n\n\n

Fueled by the success of Barley (est. 2016) and its predecessor B&S Gastropub, Ramos went in a different direction with Abi Maria Bar & Refuge<\/a>, which opened in the fall of 2017.<\/a> He’s still in Dadeland (right next to Barley), but the concept is a throwback to old Miami and the area’s rich Cuban heritage: A pre-Castro, Havana-inspired craft cocktail bar. The cozy space is dedicated to classic Latin cocktails and frozen daiquiris to pair with the chef’s small plates and oysters. The spirit of choice, of course, is rum. <\/p>\n\n\n\n

\"Manisero<\/a>
Manisero from Jorgie Ramos of Miami’s Abi Maria Bar & Refuge won the Judge’s Choice award for best cocktail of the night. Featuring two Bacardi rums and sugar cane roasted peanut orgeat, it’s a tribute to the country that inspired his bar’s cocktails. El Manisero (The Peanut Vendor in English) is an iconic Cuban song.<\/figcaption><\/figure><\/div>\n\n\n\n

Ramos brought his heritage and authenticity to the fore with his Art of Tiki cocktail, Manisero. It’s a full-blown tribute to Cuba featuring Havana Club Anejo Blanco rum, sugar cane roasted peanut orgeat, guarapo, sour orange, fresh coconut water, peppermint leaf, and a Bacardi Black rum float. It references the island’s two most historically significant rums (Havana Club and Bacardi) along with native fruits and herbs. Then he scores big points with guarapo, a rich juice made from raw sugarcane and one Cuba’s most distinctive beverages.<\/a><\/p>\n\n\n\n

But Ramos hit it out of the park with the cocktail’s name and his distinctive sugar cane roasted peanut orgeat, which rounds out the complex, sweet and rich concoction. Orgeat is a classic Tiki syrup, most famously employed by Trader Vic in the original Mai Tai<\/a> in the 1940s and made with almonds. By using peanuts, Ramos links Tiki to Cuba in a wonderfully roundabout way: El Manisero<\/em><\/a> is a song widely considered to be the most famous ever written by a Cuban musician (Mois\u00e9s Simons). The song’s English translation is The Peanut Vendor<\/em>. Even the eras line up perfectly. The record reportedly started a Cuban rumba craze that spanned the 1930s and ’40s, the same time period when Vic and Don the Beachcomber were inventing the tropical cocktail<\/a> as we know it today.<\/p>\n\n\n\n

The presentation also perfectly fit the theme, with its coconut shell mug and Cuban iconography. What’s that little cone, you ask? Of course, it’s a perfect reproduction of those used by the ever-present peanut vendors<\/a> in Havana. The fried and roasted treats are known as mani<\/em>. [See photo]<\/a>
* Listen to El Manisero<\/em>, circa 1930<\/a> <\/p>\n\n\n\n

\"Esotico<\/a>
Esotico partner Daniele Dalla Pola is a veteran Tiki bartender who formerly worked for Bacardi in Miami and owns Nu Lounge Bar in Bologna, Italy.<\/figcaption><\/figure><\/div>\n\n\n\n

This sort of inventiveness is a hallmark of Miami’s culinary and cocktail scenes. To see it blended seamless into Tiki and tropical drinks gives us hope that some great things are on the horizon. \n\nAlso worth noting are several other signs that the Tiki revival may finally be impacting Miami. The most obvious was the presence of Daniele Dalla Pola, a bar owner and mixologist with vast international experience, especially when it comes to Tiki.<\/a> He owns Nu Lounge Bar<\/a> in Italy and will soon be opening Esotico Miami<\/a>, the city’s first legit Tiki bar since perhaps the closing of The Castaways<\/a> in 1981. Dalla Pola is a former Miami bartender who worked for Bacardi and also has close ties to the worldwide rum and Tiki communities. He’s an over-sized personality and the perfect pied piper for Tiki in Miami.<\/p>\n\n\n\n

Our correspondent, Miles Maximillian Vrahimis, also came away encouraged by the news of an upcoming Tiki bar from Drunken Dragon<\/a> owner Conrad Gomez. The Korean barbecue restaurant’s bar team presented one of the tastiest cocktails of the night, Enter the Dragon. Add all this to the world-class drinks we’ve come to expect from The Broken Shaker<\/a>, and the future looks bright for high-level tropical cocktails in Miami. <\/a> <\/p>\n\n\n\n

**************************************************************************<\/strong><\/div>\n\n\n\n

PHOTOS: Art of Tiki Cocktail Showdown<\/strong>
Feb. 22, 2019, at the South Beach Wine & Food Festival in Miami Beach
All photos by Atomic Grog correspondent Miles Maximillian Vrahimis<\/i><\/p>\n\n\n