Third Ozark Mixology Competition Sees Close Competition

WORDS / ASHTON ELEY

Six Northwest Arkansas bartenders continually whipped up sample cocktails for the privileged public who had bought tickets to the sold out last night of Ozark Mixology & Arts Festival on Jan. 15.

Each guest walked around Nomads Music Lounge sipping the wide variety of liquid creations and finally marking down his or her top three cocktails based on creativity, complexity, flavor profiles and balance and presentation on a submission sheet.

The results of the first competition were close, said head judge Jay Dee Mechue to the packed room. Brandon Rostek from Theo’s, Laura Weiderhaft from Hugo’s and Evan O’Callaghan from Cannibal and Craft – the winners of last year’s competition – made it to the second round.

Shey Bland from Club Frisco, Tyler Hickman from Apple Blossom and Stan Parks from a new company in Springdale called Bitters Rock fell closely behind in the the public vote.

Finally, the second round: Nomads owner and founder of the competition, Jeremey Brown introduced a cart of ingredients, which included quail eggs, and the competitors had to use Dewar’s scotch. The three had no time to lose with 30 minutes to create a new cocktail.

After much deliberation by the five judges (Arkan-Somm’s Jay Dee Menchue, last year’s winner Grant Parkhill, a Bacardi representative and Jesse Heller from Glazer’s), Rostek was announced the winner of the 2017 NWA Mixology Competition, winning the decanter trophy created by local artist Mikayla Hoffman.

“I just went all for it. I spent months thinking about what I wanted to do, thinking about the event,” Rostek said. “Everybody’s drinks were incredible and I didn’t think I would be here right now, but I’m here.”

Rostek’s public vote cocktail was completely spur of the moment, he said, but he had just what he needed in the second round.

“I spent all this time thinking of a cocktail, and then today I just had an epiphany and thought I’m going to do this cocktail instead,” he said. “I got lucky: whenever they brought out the kart for the second round, I grabbed the Havana Club rum and it was exactly what I wanted to have. It worked perfectly.”  

O’Callaghan came in second, only six points behind, and Weiderhaft won the public vote but came in third with the judges.

“We really take pride in what we do, and we are really enthusiastic about our cocktails. We are into giving people the best drink possible,” O’Callaghen said. “The craft cocktail scene is a little primitive in Arkansas, but we want to bring that experience to everybody. We put a lot of preparation and a lot of hard work into this, and we gave it our best shot.”

O’Callaghen added that he would be happy to make his competition cocktails for any stopped by Cannibal and Craft on Dickson Street.

All of the competitors knew very little about what they would have to work with, they said, but could bring three items of their own. O’Callaghen brought a blend of beet juice and strawberry purée and Weiderhaft featured sweetened condensed milk.

“I was excited to feature some of my favorite mix, like Earl Grey tea,” Weiderhaft said. “I feel like my ingredients were good and I was happy to show people that you can use ingredients like that in your drink.”

This marks the first year that the festival was spread out into three days: the launch party on Friday at Nomads, the all-day Beerology Pint Parade with five events at five different locations Friday and finally the competition Sunday. Next year’s festival may expand to four and include food, Brown said.

“This year, we had three days. If you can’t get into one, you can get into something,” he said. “It’s all about cocktail education. We’re not making Long Island ice teas; we are making art in liquid form… and this event supports the art community.”

This year’s tickets sales benefitted Ozarks Mixology Education Bartending School and Apple Seeds Teaching Farm.

WINNERS:

Evan O’Callaghan

First round: Bacardi 8, Spiced coconut cream syrup, lemon juice, Egg white and Angostura cocktail bitters

Second round: Chili and Rosemary infused Coa Reposado Tequila, Dewars Scotch a blend of beet juice and strawberry purée, lemon juice, quail egg white, orange bitters

Brandon Rostek

First round: Bombay gin, St. Germains, muddled grapefruit and basil, fresh lemon juice, dremerara syrup and ginger beer

Second round: espresso infused havana club rum, Dewars scotch, fresh lime juice, dremerara syrup and egg whites

Laura Weiderhaft

First round: “Sparkling Batida” – Bacardi 8 year, sweetened condensed milk, grapefruit juice, lime juice and garnished with thinly sliced lime wheel

Second Round: “Earl Grey Thai Tea” – Dewars, Rye Whisky, concentrated Earl Grey tea, sweetened condensed milk, kombucha and garnished with lemongrass