On October 21, Cure Restaurant in Farmington hosted its first iron bartending competition featuring Troy & Sons Whiskey. Troy Ball, founder and principal owner of Asheville Distilling Company in Asheville, North Carolina, makers of Troy & Sons Whiskey, attended the competition and served as one of the judges. Nine teams of area bartenders competed. Each team had ten minutes to craft a cocktail using Troy & Sons Platinum, Troy & Sons Blonde or Troy & Sons Oak Reserve. Infinity Hall’s Justin Morales and Shelby Thomas took first place with their creation, the “Cranberry Old Fashioned,” using Troy & Sons Blonde Whiskey, Hartford Flavor’s Wild Moon Cranberry liqueur and fig bitters.
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- Troy & Sons Whiskey is available from Allan S. Goodman and Eder Bros. Photos by Micheal Leung.
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- Jeff Conelius, Craft Spirit Manager, Allan S. Goodman; Adam Baker, Allan S. Goodman; Troy Ball, Distiller, Troy & Sons Whiskey; Sean Ditson, Co-Owner, Cure. Photos by Micheal Leung.
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- The table of ingredients. Photos by Micheal Leung.
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- Shelby Thomas and Justin Morales of Infinity Music Hall and Bistro in Hartford, preparing their winning cocktail in the second round. Photos by Micheal Leung.
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- Infinity Hall’s first-round winning cocktail created by Justin Morales and Shelby Thomas. Photos by Micheal Leung.
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- Infinity Hall’s first-round winning cocktail created by Justin Morales and Shelby Thomas. Photos by Micheal Leung.
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- Cocktails made with Troy & Sons Whiskey from round one. Photos by Micheal Leung.
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- Cocktails made with Troy & Sons Whiskey from round one. Photos by Micheal Leung.
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- Cocktails made with Troy & Sons Whiskey from round one. Photos by Micheal Leung.
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- Cocktails made with Troy & Sons Whiskey from round one. Photos by Micheal Leung.
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- The field of competitors: Eliana and James of the Rooster Co; (In back) Brian Mitchell, Beverage Director, Max Restaurant Group; Shelby Thomas and Justin Morales of Infinity Music Hall and Bistro; (In back) Adam Baker of Allan S. Goodman; Tara Neary; Rich Clemens; (In back) Brice Hardy and Evan Parsons of the Olive Bar; Matt Landry, Head Mixologist and Nikki Simches, Bar Manager, both of Cure; Derek Vitale, Bar Manager, Max Oyster; (In back) Myles Walsh, Managing Partner, Flatbread & Co., with guest. (In back) Anthony DeVito, Bar Manager, Max Amore; Andres Soriano, Bar Manager, Max Fish; Atilio Lopez de Castro, Bartender, Max Oyster. Photos by Micheal Leung.
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- The panel of judges. Front row: Leeanne Griffin, Multimedia Food and Dining Report, Hartford Courant; Troy Ball, Distiller, Troy & Sons Whiskey; Mike Karolyi, Radio Host, iRockRadio.com; Greg Marcuson, Executive Chef and Owner, Cure. Back Row: Bill Beckertt, Guest; Jeff Conelius, Craft Spirits Manager, Allan S. Goodman. Photos by Micheal Leung.
