Last Tuesday’s Farm-to-Bar Craft Cocktail Contest featured a dizzying array of fresh ingredients, odd infusions, and creative twists on how to use Cutler’s Artisan Spirits newly made gin from Mud Creek Ranch, the competition’s alcohol of choice. A crowd of onlookers watched and questioned each of the five bartenders along the way as they mashed and mixed on the back patio of Sama Sama Kitchen, and then the judges — former winners Sean Belway and Alvaro Rojas, Arlington Tavern’s Ron True, and distiller Ian Cutler — tallied their scores.
The winner: Kyle Peete of Blue Tavern, whose “Yin and Yuz” (gin ‘n’ juice — get it?) was a delightful spin on agua fresca that mixed Cutler’s Gin with salted watermelon, yuzu, and cilantro, served with a watermelon rind atop cilantro-mint sugar. Cheers to all who attended and participated, and be on the lookout for the next contest: a showdown between the best pourers from different neighborhoods around town.
The Yin and Yuz
Muddle 6 pieces of salted watermelon, with 6-8 sprigs of cilantro, 1 oz. yuzu, and 1 oz. orange blossom honey syrup.
Add 2 oz. Cutlers Artisan Spirits Mud Creek Ranch Gin.
Shake and double strain into a coupe.
Garnish with candied watermelon rinds and cilantro-mint sugar.