Mixologists compete for Ultimate Las Vegas Cocktail

We asked Las Vegas mixologists to create the Ultimate Las Vegas cocktail, and we ended up down for the count.

Which isn't as bad as it sounds, because Down for the Count - created by J.R. Starkus, lead bartender at Rick Moonen's RM Seafood at Mandalay Bay - is the winner of the $200 prize.

The basis for Starkus' creation?

"This cocktail not only symbolizes our huge boxing and (Ultimate Fighting Championship) events, but also pays respect to Count Niccolo Branca, the fifth-generation recipe holder of this wonderful Italian elixir, Fernet Branca," Starkus said on his entry.

The competition was judged by Andrew Pollard, beverage development specialist for Wirtz Beverage Nevada and vice president of the United States Bartenders Guild Las Vegas; Robert Crawford, digital activation coordinator for Wirtz Beverage Nevada; and our own Doug Elfman, entertainment columnist and bon vivant, who described the winning cocktail as "manly, best, tastes good. Will get you Vegas trashed, but the Fernet keeps you refreshed."

Pollard said the field "was kind of an intermix of skill sets."

"People work within their comfort zone as to what they're used to, what their demographic is," he said. "You can't necessarily blame them for that. It was fun to do. You live and learn from these competitions."

Pollard said he didn't think any of the cocktails truly captured the spirit of Las Vegas.

But each entrant, it seemed, captured one facet. Chris Hopkins, general manager of Vesper at The Cosmopolitan of Las Vegas, based his on the quote from "Fear and Loathing in Las Vegas" about drinking Singapore Slings with a side of mezcal and reflected that in his Fear and Loathing cocktail. Armando Rosario, director of mixology for Southern Wine & Spirits of Nevada, cited the refreshing factor - a valuable commodity in the desert - of his The Real Dill. They were the unofficial second- and third-place winners respectively.

Anthony Pullen, Bols Genever Ambassador for Nevada, said that when he moved to the desert and expected a barren environment, he was amazed by the colors of the flowers; hence his Blooming Vegas. Catherine Pawelek, co-owner of Elements Kitchen & Martini Bar, said her Adam & Eve reflects its primary ingredient, Sin City Whiskey. Danny Asseff, bartender at Arizona Charlie's Decatur, floated Grand Marnier on his Poker Face for a smooth touch, "thus avoiding any change of your facial expression."

And Thomas Schneekloth, Will Green and Coco Logan of the Mount Charleston Lodge - where they are general manager, bar manager and administrative assistant, respectively - brought their Mount Charleston Coffee, which they said can be served hot or cold. The recipe, they added, has been in use since 1974 and requested by people from all over the world. And in that spirit, it won the judges' vote for fan favorite.

The recipes follow.

DOWN FOR THE COUNT

1 ounce Casa Noble Anejo Tequila

½ ounce Fernet Branca

½ ounce fresh lemon juice

½ ounce St-Germain elderflower liqueur

½ ounce agave nectar

2 dashes of Fee Brothers Aztec Chocolate Bitters

Combine all ingredients and shake well. Strain into a chilled rocks glass filled with fresh ice. Garnish with mint sprig.

- Recipe from J.R. Starkus, Rick Moonen's RM Seafood

FEAR AND LOATHING

1½ ounces St. George Terroir gin

¾ ounce Del Maguey Crema de Mescal

½ ounce Luxardo maraschino liqueur

1 ounce lemon juice

½ ounce pineapple puree

½ ounce agave nectar

2 drops Bittercube cherry-bark bitters

Splash of egg white

Lemon wheel and brandied cherry for garnish

Shake and strain over cubed ice in a sling glass. Garnish.

- Recipe from Chris Hopkins of Vesper at The Cosmopolitan of Las Vegas

THE REAL DILL

2 slices cucumber

Sprig of dill

¾ ounce fresh lime juice

¾ ounce fresh lemon juice

1 ounce agave nectar

2 ounces Ultimat Vodka

3 thin slices of cucumber and 1 dill leaf for garnish

Muddle cucumber and dill with lime and lemon juices in a glass shaker. Add agave nectar and vodka; shake all ingredients and double strain through a fine strainer into a cocktail glass. Garnish.

- Recipe from Armando Rosario of Southern Wine and Spirits

BLOOMING VEGAS

1 ounce Bols Genever

¾ ounce Velvet Falernum

1 ounce lemon juice

2 dashes rhubarb bitters

¼ ounce Creme de Yvette

Candied violet flower for garnish

Shake and strain into a chilled coupe glass. Garnish.

- Recipe from Anthony Pullen, Bols Genever Brand Ambassador Nevada

ADAM & EVE

8 ounces Sin City Whiskey

4 slices blood orange

4 slices Fuji apple

Dash of Fee Brothers Orange Bitters

Cinnamon sugar

Slice of blood orange

Slice of Fuji apple

Apple peel curl

To infuse whiskey (enough for four drinks), put whiskey in a glass bottle. Add four slices of blood orange and four slices of Fuji apple and allow to infuse for 6 to 7 days.

Pour 2 ounces of infused whiskey in shaker; add ice cubes and bitters and shake well.

Rim a rocks glass lightly with cinnamon sugar. Pour the mixture, including the ice, in the glass. Garnish with slice of blood orange, slice of apple and apple-peel curl on rim.

- Recipe from Catherine Pawelek, Elements Kitchen & Martini Bar

POKER FACE

1½ ounces Captain Morgan Parrot Bay Pineapple

Pineapple juice

Cranberry juice

¾ ounce Grand Marnier

Fresh pineapple slice and cherry for garnish

Pour rum into a chimney glass filled with ice. Fill with pineapple juice and a splash of cranberry juice. Float Grand Marnier on top. Garnish.

- Recipe from Danny Asseff of Arizona Charlie's Decatur

WORLD FAMOUS

MOUNT CHARLESTON COFFEE

1 ounce Drambuie