Bartenders mix-off measures best drink in the country

Nation's Restaurant News, Sept 1, 1986

BARTENDERS MIX-OFF MEASURES BEST DRINK IN THE COUNTRY

Five bartending all-Americans recently competed at the Saloon restaurant here in the national "Mix-It-Up-with-Max Mixologists' Competition.'

The man behind the bartenders contest was veteran actor Lionel Stander--gourmet chef, master mixologist and jack-of-all-trades on the television series "Hart to Hart.'

For two years Stander criss-crossed the country, mingling with bartenders and swapping thousands of business ideas, tips, trends, promotions and recipes for drinks. He eventually put out the "last call' to fellow mixologists, inviting them to submit their own concoctions to be rated by the International Bartenders School here.

Finally there were only five recipes and bartenders left in the championship round mix-off, which was sponsored by Southern Comfort. Stander and three other judges--actor Bernard Barrow, wine and spirits writer Emanuel Greenberg and his wife, food writer Madeline Greenberg-- then chose the best-tasting new original drink recipe in America: "The Southern Peach,' created by bartender Boris Millic of Lola's Steak & Seafood Inc. in Port Richey, Fla.

Bar Management thought you might be interested in the competition's five final original drink recipes and their creators:

Boris Millic's "Southern Peach' consists of 1 oz. blended whiskey, 1 oz. peach schnapps, 2 oz. sour mix and 2 oz. orange juice. Place the blended whiskey and grenadine over ice. Mix the peach schnapps and sour mix in a mixer and pour into a tulip glass. Let the customer stir. Garnish with a peach wedge and a cherry.

David Lampenfeld, bartender at Silky's Saloon in Squirrel Hill, Pa., conceived of the "Cool Southern Breeze.' The drink is made with 1 oz. blended whiskey, 1 oz. banana liqueur, three ozs. cranberry juice, 2 oz. grapefruit juice and 1/2 oz. grenadine. Place all the ingredients in a blender with crushed ice and blend to a slushy consistency. Pour into a stemmed tulip glass and garnish with a cherry.

Louis Nazzaro, bartender at Razzmatazz in the Holiday Inn-Crowne Plaza in Stamford, Conn., originated "A Hot Southern Night.' The drink consists of 3/4 oz. blended whiskey, 1/2 oz. amaretto, 1/2 oz. Grand Marnier and 3 oz. hot coffee. Pour all the ingredients into a stemmed coffee glass and garnish with whipped cream and a cherry.

Peter Hess, bartender at the Best Western Lounge in Little Falls, N.Y., is the creator of "The Georgia Peach.' The drink is made with 1 1/2 oz. blended whiskey, 1 oz. peach schnapps, 1 1/2 oz. orange juice, 1 oz. cream or vanilla ice cream and 1/2 oz. Galliano. Place all the ingredients in a blender and pour over the rocks. Serve in a goblet and garnish with fresh fruit.

The mixologists' competition's last finalist was Mary Rossano, bartender at Danny's Corner Tavern in Lansdowne, Pa. She whipped up "The Southern Sunset.' That drink is created with 3/4 oz. blended whiskey, 1/2 oz. peach schnapps, 3/4 oz. Midori, 1 oz. pineapple juice and 1/2 oz. grenadine syrup. Place all the ingredients in a blender with crushed ice and blend to a slushy consistency for 15 to 20 seconds. Serve in a tulip glass and garnish with a pineapple wedge.

Photo: Boris Millic, contest winner, is flanked by actors Lionel Stander, left, and Bernard Barrow.