Do you have what it takes to be named America’s best bartender? Barenjager Honey Liqueur, the original honey liqueur made with pure premium natural honey, is on the hunt for you! Professional and amateur mixologists across the country are invited to submit their most innovative original cocktail creations incorporating Barenjager Honey Liqueur, Barenjager Honey & Bourbon, Barenjager Honey & Tea or Barenjager Honey & Pear for a chance to win an all-expenses paid trip to “BEARlin,” Germany and $1000.
Esteemed industry tastemakers will score all submissions and select the top six cocktail recipes using one of Barenjager’s all natural liqueurs to move on to the final round where the bartenders will mix-off at Flatiron Hall in New York City on October 6, 2014. To sweeten the pot, all guests will “Bee the Judge” to determine an audience favorite, who will take home a check for $1,000. This year’s esteemed panel of judges includes:
- Andrew Knowlton | Restaurant & Drinks Editor Bon Appetit Magazine
- Gary Regan | Author of The Joy of Mixology and host of www.gazregan.com
- Leo Robitschek | Bar Director at Made Nice: Eleven Madison Park and The NoMad Hotel
- Sean Kenyon | Tales of the Cocktail 2014 American Bartender of the Year, 3rd generation Barman from Denver and proprietor of Williams & Graham in Denver, CO
To enter the competition, visit www.BarenjagerHoney.com and complete the online registration form bySeptember 12, 2014. Must be at least 21 years of age to enter. No purchase necessary. The official rules and regulations can also be found on this site. *Contest is not open to residents of California, Texas, Hawaii and Alaska.
During the 15th century, the Eastern Prussian bear trap company, Teucke & Konig, first introduced Barenjager, which translates to “Bear Hunter.” In an effort to end the struggle between man and bear, this sweet concoction was the first professionally produced Meschkinnes – mead-like moonshine made from honey by beekeepers and farmers – and was formulated to aid hunters attract bears and lure them from their dwellings. The alluring spirit’s recipe was slightly altered in the 18th century and continues to serve as the original honey liqueur enjoyed around the world today.