The competition was hosted and judged by Top Chef judge, Tom Coliccchio along with two other mixologists. The event raised funds for the National Restaurant Association Educational Foundation's ProStart program, which prepares 90,000 high school students nationwide for careers in the restaurant industry. LoPresti's "Pink Lion" cocktail was selected as the winner. LoPresti visited ABC7 to prepare his award winning cocktail, along with a few other summer time refreshing cocktails.
Mercadito Chicago
108 W. Kinzie
Chicago
(312) 329-9555
(RELEASE)
Double A at Mercadito:
RECIPES
Pink Lion1 oz. fresh lemon juice
shallow 1/4 oz. Simple syrup (1:1)
5 dashes of Hibiscus liqueur
1/2 oz Lillet blanc
1 oz Elderflower Liqueuer
1 oz Cazadores Blanco
1 lemon peel
Add all ingredients in a boston shaker with ice. Shake vigorously. Strain into a chilled cocktail coupe. Mist with lemon oil from peel and leave in drink for garnish drink.
The "Sanjay"
1 slice of chile serrano
1 sprig of cilantro
1 oz. fresh lemon juice
1 oz. cucumber puree
3/4 oz. agave nectar
2 oz. Espolon Blanco Tequila
Muddle chile & cilantro. Add other ingredients to shaker with ice. Shake and double strain over fresh ice into cocktail glass. Garnish with cucumber slice and cilantro leaf.
Veritas Sour
1 egg white
3 ripe cherries
3/4 oz. lemon juice
1/4 oz. simple syrup
1/2 oz. Heering Cherry liqueur
1 1/2 oz. Michael Collins Irish Whiskey
Muddle cherries, add all ingredients to shaker. Shake hard without ice. Add ice and shake again. Strain into cocktail coupe or over fresh ice into a Collins glass.
Raspberry Basil Virgin Fizz
3 raspberries
1 sprig of basil
1 1/2 oz fresh lemon juice
1 1/2 oz simple syrup
In a shaker tin, muddle raspberries and basil. Add other ingredients . Shake with ice and double strain over fresh ice. Top with Soda. Garnish with a basil leaf and a raspberry.