116 Crown in New Haven was the stage for the UBSG CT Campari “Best Aperitivo” Cocktail Competition on August 20, 2013. The objective was to use Campari and other base spirits from the Campari America portfolio in a drink representing the category of Aperitivo, a before dinner drink designed to stimulate appetite. The competition was open to all USBG members. Carl Summa, who works at Watertown’s Main Street Grill and is one-half of the duo known as The Cocktail Chemist, placed first, fresh off his Bombay Sapphire GQ magazine competition win, with a cocktail called “The Bitter Frenchman.”
The Bitter Frenchman
- 1.5 oz Campari
- 1 Sugar cube Pinch of pink sea salt
- 3 Dashes of Peychauds Bitters
- 1 Dash Angostura Bitters
- 1 Barspoon of Absinthe
Stir over ice and serve in old fashioned glass, no ice Zest lemon peel over cocktail and discard. – Carl Summa
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- Carl Summa takes the win. The Campari competition moves to Portland, Ore. where Dimitrios Zahariadis, the other half of The Cocktail Chemist, will represent USBG CT.
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- Award
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- Competition judges shown left to right Rosie Hin, USBG CT; Nick Quieroz, Spirits Account Development Manager at Brescome Barton; Anthony DeSerio, USBG CT President; John Ginnetti, Owner, 116 Crown
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- Gary Dritschler, CT Market Manager for Gruppo Campari with Gene Sepe, PresidentCEO of Brescome Barton
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- USBG CT members Dimitrios Zahariadis, Josh Pekar, Anthony DeSerio, David Roth, Carl Summa, Rob Martini and Michael Meyers
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- Competitor Dimitrios Zahariadis
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- Competitor Rob Martini
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- Competitor Michael Meyers
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- Competitor David Roth
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- Judges and contestants
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- Campari on display
