And the Winner Is...

The crafting of a cocktail is a scientific undertaking: a boozy, potentially delicious chemistry experiment. On a frosty night in November some of Providence’s best bartenders bring their various metal and glass instruments to The Grange to compete in a cocktail competition. The challenge: create a delicious “holiday” concoction based around the delightfully herbal Scottish spirit Edinburgh Gin. Magical, drinkable science ensued.

Platters of vegetarian nibbles and specialty cocktails surround the many alcohol and food enthusiasts in attendance. The prize, a giant basket stuffed with alcoholic treats, sits in the middle of a communal table. Excited chatter suddenly stifles as Joseph Haggard, bar manager of The Grange and the host of this evening’s festivities, begins to explain the rules of the forthcoming challenge.

Each competitor must make two identical drinks – one for the three judges to try and one for the general public to taste – using Edinburgh Gin as the base alcohol. The judges will assess each cocktail based on multiple factors ranging from technical skill/ability, balance and flavor, presentation and poise, craft knowledge, cocktail appearance and garnish, and, of course, each individual representation of the spirit of the evening. The judging panel consists of Tim Master from Frederick Wildman Imports, Jean-Marc Roget of Chartreuse and Andrew Shotts of Garrison Confections.

Seven contestants representing famed Providence institutions such as Gracie’s and Farmstead Inc. take turns mixing their various recipes while a DJ mixes slick tunes in the background. Each participating bartender creates their gin drink in front of the judges while the crowd schmoozes around The Grange’s impressive display of edibles and imbibables.

The final competitor, Carlos Garcia of The Eddy, puts his finishing touches to “The Spencerfield Ruby” (gin, Aperol, muddled cucumbers, grapefruit bitters). After brief deliberation, Joe once again asks the jubilant crowd to quiet down. People await to hear who has been deemed Providence’s reigning Edinburgh Gin cocktail crafting champion, but instead Joe informs everyone that The Grange’s own Kayleigh Speck (gin, apple brandy, salted apple syrup, lemon juice) and The Dorrance's Vito Lantz (gin, calvados, Frangelico, coffee biters, chestnut bitters) are tied for first. Obviously, this will not do – thus a sudden death round is called. The rules: In a five-minute time limit each finalist must create a drink using Edinburgh Gin and a house made maple cranberry compote, as well as any other ingredients of their choosing.

During the next few minutes, the enclosed area behind the bar is a blurry madhouse of pouring, shaking, and stirring. Then, the on-the-fly drinks are tasted, the definitive moment arrives, and the winner, by a mere few points is...

Vito of the Dorrance!

Merry onlookers erupt into cheers and Joe proceeds to pour a celebratory shot of green Chartreuse down both Vito and Kayleigh’s throats.

Vito grabs his booze bounty before bidding adieu, and despite the competition being over, a “Friendsgiving” feast courtesy of The Grange is presented. The after party rages on until the lights flicker signalling last call. Vacant plates and empty glassware fill almost every wooden tabletop, suggesting a sweet night was had by all.