2009 Official Cocktail: The Creole Julep
Maksym Pazuniak, a mixologist at
Rambla and Cure, won over the judges with his balanced and well-layered julep featuring Cruzan Single Barrel Estate
Rum, Rhum Clement Creole Shrubb, Captain Morgan 100 Proof Rum, Fee Brothers Peach Bitters, Angostura Bitters, fresh
mint, and Demerara sugar.
"The Mint Julep was the drink that put American mixology on the map, the thing that foreigners pointed to when they wanted
to say something nice about the rough-and-tumble new nation on the western shore of the Atlantic. And originally, like most
American inventions, it allowed for plenty of individuality and improvisation. With this contest, the Julep is back," says
author and cocktail historian David Wondrich.
The Creole Julep
Created by Maksym Pazuniak, Rambla/Cure
2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100 Rum
2 dashes Fee Bros. Peach bitters
2 dashes Angostura bitters
8-10 mint leaves
1 Demerara Sugar Cube
Maksym's cocktail will be served throughout Tales of the Cocktail, July 8-12 and will be featured in the summer issue of
Culinary Concierge Magazine and on CocktailTimes.com.
The second place cocktail was the Joie de Julep, created by
Corey Bunnewith of Drink. The third place cocktail was the Ginger Peach
Julep, created by Wayne Curtis, a freelance journalist.
Tales of the Cocktail has also collaborated with The Liquid Muse Virgin Mixology and Fre Alcohol Removed Wines to
offer the festival’s second annual official non-alcoholic cocktail, which is also a Julep. The Sassy Southern Belle
will be the official nonalcoholic cocktail of Tales of the Cocktail and will be served at several of their signature events.
visit www.talesofthecocktail.com
Tivoli Hotels & Resorts and Cocktail Academy by Paulo Ramos welcome you all to the summer season.
