August has crept up on us yet again.  It’s hotter than hell here in Kansas City, and this summer has been exceptionally nasty. And while Mother Nature attempts to break our will, there are a few of us out there clinging to a ray of hope.  That hope is the Greater Kansas City Bartending Competition.

Politicians in Washington may be pissing away our money, the economy may be a wreck, and I may be so incredibly busy that I will never get a tan, but the GKCBC seems to encapsulate everything right in the world.  Here are a few things I look forward to every year:

• #1: Great booze.  William Grant and Sons is this year’s sponsor.  This is the third year working with these cats and I couldn’t be more excited.  They have a lovely, balanced portfolio giving these mix-masters a variety of goodies to play with: Hendrick’s Gin, Lillet, Milagro Tequila, and Tullamore Dew to name a few.

• #2: Free food.  No, I’m not talking free-pizza-that’s-been-sitting-there-for-hours-in-the-quad-college-style free food.  I’m talking about a variety of unique, family owned and operated restaurants here in Kansas City donating little slivers of love to our bellies. I know Blanc Burgers and Bottles is in again, as well as Aaron Confessori’s new taco truck.  My tummy is growling.

• #3: Burlesque.  This will be the first year we feature scantily clad women singing and dancing their hearts out for us since local barkeeps Missy Koonce and Jenn Tosatto did that topless number a few years back while shaking Ramos Gin Fizzes.

• #4 Live music.  Kansas City is a hotbed of local music.  I’m especially in love with our one-of-a-kind jazz scene.  We’ve got some live tunes lined up with Mark Lowrey.  Mark has been getting lots of love lately for many of his on-going projects that span jazz to rock to hip hop.  Needless to say, it should be pretty freaking cool.

• #5 The tasting room.  Last year was the inaugural rendition of the now-considered-fabled tasting room.  It’s a glorious place, let me tell you.  Every participating bartender will mix up large batches of their competition cocktail from scratch and serve them to the public.  And if you’re buying a ticket… the first one’s free.  Dear god, I’m getting the shakes just thinking about it. Wall-to-wall craft cocktails from as near as just around the corner, to as far as Nashville, Tennessee.

• #6 The Uptown Theater.  This place is amazing.  I remember watching Bela Fleck and the Flecktones as the inaugural act for the reopening of the joint after renovations.  Beautiful show in a beautiful room.  The music greats who have graced this stage (oh, the Pixies!) that these bartenders will be mixing upon can be a bit overwhelming.  And I could spend an entire post (David Byrne) on the fantastic shows I’ve seen there (Beck).

• #7 KCPT.  This year’s competition is benefitting our local PBS broadcaster KCPT.  Easily my favorite channel.  No commercials, Doug Frost’s show Check Please, and some nerdy shit I love like Frontline, Nova and Nature.  Not to mention some of the local coverage of events around town.  There are good causes, and this would qualify as a great one.

• #8 Dale Degroff.  The man known as King Cocktail in bartending circles will be our featured judge this year.  Largely credited with resurrecting the craft cocktail at the Rainbow Room in NYC, Dale is, as the kids call it, the shit.  Not only does he make a tasty beverage, but he’s a really down-to-earth dude.  We all are excited he’s decided to join us again for this event in KC.  He was our guest judge 5 years ago, the year of inception for this local wonder of a cocktail competition.  Welcome back, Dale.

• #9 Cocktail week.  This week approaching the event will present a bevy of opportunities to get one’s drink on in style.  Local restaurants and bars will be hosting some small events featuring great drinks and amazing educational opportunities for any and all interested.  Check out the list of events here.

• #10 Kansas City.  We live in an overlooked, often forgotten city which can still boast the nickname Paris of the Plains and wear it with pride.  The talented bartenders participating from KC, and those traveling from afar are a testament to all this city stands for and has to offer.  And the audience for this event keeps growing, which also goes to show what a great, if still burgeoning, food and drink culture here in KC.  It’s truly a beautiful place, from the Country Club Plaza, to historic Westport and Hyde Park, the all-world museums in the Nelson-Atkins Museum of Art and the Kemper Museum of Modern Art, to the turn-of-the-century architecture in the Crossroads, West Bottoms, River Market, and Downtown KC, and even the newest additions like an amazing Performing Arts Center and The Sprint Center in the heart of the city.  We are truly blessed and have way too many things to celebrate to be listed here.

That makes 10 great excuses to be a part of something special that promotes the many things that makes Kansas City such a special, unique oasis in Middle America. Not to mention, it’s a total no-brainer to beat the heat.  Keep checking the web site, our Facebook page and Twitter profile to keep abreast of all the happenings leading up to the event.  Hope I’ll be seeing you over cocktails come Sunday, Aug. 21^st!

Cheers!

Beau Williams
Drink Coordinator
Greater Kansas City Bartending Competition

           The 2011 Greater Kansas City Bartending Competition will be the 5^th year that we have done this.  Five years since this crazy event got started.  It’s a little surreal thinking back to 2007 when Doug and I had that first meeting to discuss the idea at Broadway Café over an espresso.  At that point, Manifesto didn’t exist, there wasn’t a Kansas City Bartenders Alliance, and relatively no one could put the concept of a local “cocktail culture” into a realistic context.  As renowned author and historian David Wondrich said when he judged the competition in 2009, “Five years ago it would have been hard to find an event like this in New York, let alone Kansas City”.  How things have changed.  Now, this local/regional competition is merely a once a year celebration that sheds some light on a profession and community that are on display every day.  It seems like you can’t open the Food section of the Star or browse user reviews online without reading something about “craft cocktails” or “mixologists”.  Local bars and bartenders have achieved national recognition by our peers in the bigger cities, and it seems that the KC cocktail scene has established itself among some of the best in the country.  Still, there’s something about this event that takes place every August at The Uptown Theater that seems to rise to a whole new level.

                Over the past few years I’ve had the opportunity to attend high-profile competitions in places such as Las Vegas and New York.  I’ve been invited to guest judge competitions in other, more regional cities.  This is always a fantastic time, meeting and mingling with like-minded professionals and learning about what interesting new culinary ingredient they’re using or which long-lost vintage cocktail book they’re currently reading.  There’s so much talent out there and so much enthusiasm for what we bartenders do that it’s hard not to get excited about the whole thing.  But I’m always, inevitably, left thinking about just how big the Greater Kansas City Bartending Competition really is.  It’s become so big, in fact, that our small group of organizers is seriously considering re-branding it because it’s really so much more than just a competition.  Maybe something like “The Great Midwestern Cocktail Extravaganza”, or “Kansas City Cocktail Week” would be more appropriate.  It’s a good thing that we started out doing this at The Uptown Theater way back in ’07, because it really was meant for a larger stage from the very beginning. 

                This year, as in the past four, our bartending finalists will compete on stage at The Uptown Theater in front of hundreds of onlookers with cameras flashing all around them, an emcee giving a play-by-play, and judges prodding them with questions, all while having everything they do displayed on a 12ft wide screen so that the audience doesn’t miss a thing.  And about those judges, this year we’re welcoming back the one and only Dale Degroff, aka King Cocktail, to crown the winner.  Dale is world renowned for bringing back “Classic Cocktails” and has become a best-selling author and mentor to bartenders around the world.  The competition in itself is over the top, but that’s only the beginning. 

                Outside the main theater of The Uptown, local restaurants will be serving food, local sponsors such as The Roasterie, Boulevard, SodaVie, or Original Juan’s will be providing samples, and local bands will be performing in the Nowhere Lounge.  An entire separate room is dedicated to 12 bars where the finalist bartenders will be serving their cocktails to guests, when they’re not on stage competing.  Guests not only have the opportunity to sample the cocktails but they can also vote, via text message, for their favorite, and in turn crown a “People’s Choice” winner.  This year, a local burlesque group will add to the festivities giving it an all around Circus-like atmosphere. 

                One of the most important developments of the competition is not just what happens that night at The Uptown, but what has begun to happen at local bars and restaurants the days and week leading up to that Sunday evening.  Last year, places like Grunauer, R Bar, Blanc Burgers, Manifesto, and Makers Mark Bourbon Lounge all hosted cocktail parties or events to promote the GKCBC.  This year we expect even more of that, as it has really generated excitement among the community and added to local restaurants’ and bars opportunities to drive business. 

                The Greater Kansas City Bartending Competition started out as an experiment.  It was intended to seek out local bartenders that took pride in their craft and approached their role as a professional.  It was meant to promote and celebrate those talents.  It has certainly succeeded in doing those things, but in the process has become so much more.  It helped identify those talented, passionate individuals here in KC, and now those talented individuals are helping to make this event as big, or bigger than any of its kind, from San Francisco to New Orleans, and Chicago to New York.  It’s become an event for the public; a rowdy, bizarre mix of food, drinks, music, and local rock star bartenders getting a moment in the spotlight next to geeky mixologists unveiling their latest creation.  I can hardly wait to see what happens this year, and where it goes from here.

The Vienna Room is a small 40 seat lounge located in a loft above the bar area at Grunauer, the new Viennese restaurant in the Freight House District.  This unique and beautiful restaurant that replaces City Tavern has already made a mark on the local scene with delicious Austrian/German fare and a knowledgeable bar staff with some innovative original cocktails.  The head Barman is Scott Beskow, formerly of Manifesto and M&S Grill. Joining him behind the stick is Mark Church, a finalist in this year’s Greater Kansas City Bartending Competition.  Together, they’ve put together quite a cocktail menu, featuring Austrian/German spirits such as Edel Kirsch and Killepitsch, and homemade ingredients like beet brine, housemade bitters, and aromatized Zweigelt.  While you may not be able to read the German names on the cocktail menu, just ask, and they’ll kindly explain the flavors and ingredients, and they’ll make you one hell-of-a cocktail.

I’ve always loved the space that they’re in, the former City Tavern.  It’s always had a great look and feel, with a decor and ambience that at times reminded me of some of my favorite spots in New York.   But until recently I didn’t know anything about the space upstairs.  Between the bar and the dining room there’s a wide, carpeted staircase leading upstairs to what the guys at Grunauer are now calling “The Vienna Room”.  When they showed me this a couple months ago I couldn’t believe what I was seeing.  It’s a beautifully furnished and decorated loft-like space that serves as a perfect compliment to the marble, stone, and brasserie-like elements that adorn the main bar and dining space.  This room is dimly lit with dark wood tables and chairs, softly lit oil paintings on the wall, and a big centrally located fireplace.  The ceiling is a tall A-frame with exposed rafters and old-looking chandeliers with soft, yellow lanterns.  In the corner, stands what looks like an old bar with 3 barstools, a perfect setup for one bartender and a server.  The room is warm and cozy, dark and hidden, loungy and sexy.  Apparently it’s been like this for some time.  City Tavern built it out like this years ago, fully furnished and equipped and ready for business.  But from what I hear, it sounds like they only used it for private parties and banquets.  Such a shame.  This room is perfect for a laid back cocktail lounge.  It’s got all the elements - it’s hidden, dark, comfortable, and small enough to handle a labor-intesnsive approach behind the bar. 

So tomorrow night, Wednesday, August 25th, Scott, Mark and I are going to do just that.  Nick Grunauer is bringing in DJ Alan Alda from Audi Indika, and we’ll transform this space into a cocktail lounge.  We’ll be featuring a small menu of drinks including Mark’s finalist libation “The Refined Austrian Cocktail” and couple stalwarts from Manifesto’s menu the “Smokin’ Choke” and “Beautiful Red Bell”.  We’ll throw in a Vesper made with Hendrick’s Gin, Stoli Vodka, and Lillet Blanc for good measure.  All drinks will be $8 and you can purchase discounted tickets to Sunday night’s competition for only $10.  And if you haven’t tried Grunauer’s food yet, this is a great chance for some authentic Austrian cuisine.  Trust me, you won’t be disappointed.  The festivities get started at 6pm, and go till midnight.

I’m personally really excited for this event.  This bar is beautiful, and it just reminds me so much of the types of bars that I love, like PDT and Milk & Honey in New York, and of course Manifesto.  I hope they keep this place going, it’s exactly the kind of bar I’d like to see more of in downtown KC.

See you there…

The first round of this year’s Greater Kansas City Bartending Competition is in the books, and we have our finalists who will be duking it out on stage at The Uptown Theater on Sunday, August 29th.  In no particular order, here they are:

Jennifer Tosatto,   Firefly Lounge,  Kansas City, Mo

Heather Price,   The Piano Room,  Kansas City, Mo

Paige Unger,  McCormick & Schmick’s,  Kansas City, Mo

Mark Church, Grunauer,  Kansas City, Mo

Chris Muether, Danno’s American Pub,  St. Louis, Mo

Travis Stewart,  4 Olives,  Manhattan, Ks

Anthony Beyer,  Benton’s Prime Chop House,  Kansas City, Mo

Chris Conatser,  Justus Drugsore,  Smithville, Mo

Van Zarr,  Bluestem,  Kansas City, Mo

Valdez Campos,  Café Trio,  Kansas City, Mo

Jason Kimbrel,  Jp Wine Bar & Coffee House,  Kansas City, Mo

TJ Vytlacil,  Franco Restaurant,  St. Louis, Mo

Bartenders who entered this year definitely have stepped up their game.  This was the most difficult time Doug and I have had yet in determining the Top 12.  Unfortunately there will be a lot of good bartenders that had solid entries watching the finals from the audience this year.  But like they say, somebody has got to win.  Returning finalists include Anthony Beyer, who won last year’s “Fan Favorite” award for receiving the most fan votes, Jennifer Tosatto, who took 3rd place in 2008, Chris Conatser, 2008′s Grand Prize Winner, and Van Zarr, the only bartender to be a finalist in each of the 4 years of this competition.  The remaining 8 finalists are all in it for the first time, and we’re really excited to welcome a representative from Manhattan, KS (Travis Stewart), and 2 finalists from St. Louis  (Chris Muether and TJ Vytlacil).   Extending a warm welcome to other areas in the region is an important step in building the positive image of the Kansas City bar, restaurant, and cocktail scene and will hopefully continue to showcase our local and regional talents on a grander scale. 

In addition to creating their original cocktails and an impromptu classic cocktail for the judges, this year’s finalists have the challenge of batching their cocktail for the audience.  Each bartender will be required to make a large batch of their original drink, which will then be available to audience members for purchase.  Not only will this go a long way in encouraging the fans to vote via text message, but the judges will also be sampling the batches to look for consistency between their large batch and their individual cocktail.  Having done countless large batches for groups of 50 – 1000 people, I can assure you that eventually the math gets a little tricky, and sometimes there are certain ingredients that just don’t play nice in larger quantities.  The finalists will want to make sure that their measurements are accurate, and that they are tasting their large batch to make sure that it’s correct.  This is a new element to the competition, and will further test each bartender’s skills. 

The trend we’ve seen in the past toward using homemade ingredients has continued, if not become even more widely used.  This year, we not only saw infusions using everything from citrus to spices, but we also received recipes including the use of homemade aromatized wine, bitters, and even cordial “caviar” using some molecular techniques.  While many of these techniques grab our attention, at the heart of each of these finalists’ cocktails is the use of quality spirits, proper technique, and fresh ingredients.  The most important aspect of creating an original cocktail is not how crazy you can get with modern methods that push the envelope, but it’s the basic understanding of how spirits work with citrus, sugars, bitters, and whichever other ingredients you’re using for flavor to create a balanced and harmonious drink. 

One of the most exciting aspects of this year’s competition is that we FINALLY have the ability to serve the finalists’ cocktails to the audience in attendance.  This is something that we knew was important for the future of the Greater Kansas City Bartending Competition, and we now feel we have the resources to make it happen.  We’ve got a virtual army of volunteers, and The Kansas City Bartenders Alliance is working hard to pull this off.  I have no doubt that this year’s experience will be what we’ve been hoping for, and will hopefully become a big annual event that draws attendance from all over the midwest to celebrate Kansas City’s bar and restaurant culture.  I’ll see you there.

So last weekend I had the honor of holding court behind the bar at The American Restaurant in Kansas City, Mo.  If you’re not familiar with the American, it’s the only 4 Star rated restaurant in KC, and it’s history goes even deeper than its 36 years in business, connections to the Hall family, James Beard, and the multitude of awards and accolades it has received.  My tenure behind the bar here will go for two more weekends, and I’m really looking forward to introducing a lot of new people to this landmark restaurant.   

The first thing I should mention is Willie.  Willie Grandison is in his seventies, and is the only bartender to ever man the bar in the lounge of the American.  Yep, he’s been there all 36 years.  Think about that for a second.  I wasn’t even born when Willie stirred his first Martini or served up his first Side Car.  The stories he could tell.  During his career, he’s even been awarded the “Best Bartender in the Country” award by Playboy and Cheers magazines.  I wonder if that came with an invite to The Mansion.  I’ve sat at the bar before, and Willie is every bit as charming and attentive as I would expect someone with that kind of a resume to be.   I should mention that no one else ever works behind that bar.  Willie’s there 6 nights a week;  if the American is open, then he’s the man making your drinks.  It’s truly Willie’s Bar.  Since I’m only covering the weekends while Willie is on vacation, I asked General Manager Jamie Jamison III who would be covering the weekday shifts.  He said, “No one.  We’ll be making drinks for diners out of the service bar downstairs”.  The more I thought about it, the more I realized how cool of an opportunity this is, and then I researched a little more about the history of The American.

In the late 1960′s, J.C. Hall, founder of Hallmark Cards, and his son Donald decided to add a landmark restaurant to the Crown Center development in downtown Kansas City.  They were not satisfied with only being the best restaurant in Kansas City, they wanted to be one of the best in the world.  They hired legendary architect William Platner, who designed the Windows on the World in New York and Water Tower Place in Chicago.  They brought in culinary legend James Beard, the father of American Cuisine, to design the menu and kitchen, and Joe Baum for input on design, service and hospitality.   Joe Baum was responsible for numerous restaurants, but most notably he developed all of the restaurants in the World Trade Center, including the Windows on the World at the top of the North Tower.  Later he redesigned and re-opened The Rainbow Room at the top of Rockefeller Center.  Cocktail enthusiasts will note that The Rainbow Room is where the legendary Dale Degroff made a name for himself and became “King Cocktail”.   Dale is one of my professional mentors, and he speaks at length about Joe Baum and the way he ran the Rainbow Room.  I would have loved to have seen him in action.  The fact that at one point in time Joe monitored the dining room and bar at The American just adds that much more mystique to the experience.  I love the beauty, meticulous attention to detail, and flawless service that pervades at The American.  Every time I stirred a drink last weekend I thought about how I was taught that technique by Dale Degroff himself, and how Joe Baum influenced his career.  I felt very comfortable in that setting, with that beautiful nighttime view of downtown KC.

But I don’t want to get too stuck on the old-school influence at this iconic restaurant and bar.  It’s 2010, and times have changed since Beard, Baum, and the Hall family made their vision a reality.  The fact of the matter is, The American is changing and will continue to change with the times.  I hope that this weekend will be a perfect representation of that, striking a balance between the experience that the long-time regulars have grown accustomed to and the experience that I hope to provide for the first-timers coming in for the Traveling Cocktail Club.  Last weekend a customer that had been coming in for years was astounded when I described Hendrick’s Gin to her, explaining the addition of cucumber and rose, and how it was so different from the old Gordon’s London Dry Gin she was used to.  I made her a 2:1 Hendrick’s Martini garnished with a cucumber slice.  Her smile said it all. 

The Traveling Cocktail Club event this weekend will go from 5pm till close both Friday and Saturday.  I’ll be mixing up an array of classics as well as some selections from the Manifesto cocktail menu, including the Girl From Cadiz and the Beautiful Red Bell.  I’ll also be smoking some Bourbon with Hickory, which will go into a Manhattan with recently released Dolin Sweet Vermouth and Orange Bitters.  If you haven’t been to The American yet, this would be a great time to check it out.  I’m sure we can make the experience as elegant and sophisticated or as laid-back and casual as you’d like.  Just say that Willie sent ya’.

Tomorrow night, Wednesday, I’ll be working the Bourbon and Stogies dinner at Makers Mark Bourbon House and Lounge in The Power & Light District, Kansas City.  This 4 course dinner will be paired with 3 craft cocktails and 3 cigars.   I’ll be showcasing the Hudson Baby Bourbon in the reception cocktail for this event. 

Hudson Whiskies are relatively new to the Kansas City area, but have been taking off nationwide due to heralded critical acclaim, support from bartenders, and consumer excitement for one of the most original products to come out of New York in a very long time.  The micro-distillery in upstate New York is considered a new pioneer in the industry, producing the first whiskey in the state since prohibition, and the first ever Bourbon. 

The Baby Bourbon is pot-distilled from 100% corn and is aged in small American Oak casks.  The flavor can be described as mildly sweet and smooth, with hints of vanilla and caramel.  This bright, approachable, and fun Bourbon I felt was the perfect way to start off the evening.  Guests of the event are welcome to taste the spirit neat, but I will be preparing a classic Americana Cocktail using the Hudson Baby Bourbon. 

The Americana is a lively and refreshing combination of Bourbon and Champagne, garnished with a fresh peach slice.  I’ll also add a sugar cube and a dash or two of Fee Bros. Peach Bitters.   The drink is served chilled in a champagne flute.  And in the interest of full disclosure, we won’t be using true Champagne, but the Gloria Ferrar Blanc de Noir Sparkling Wine from California.  I can’t think of a better way to kick off a Bourbon paired cocktail dinner that will end with cigars on the patio! 

For the bartenders out there, remember that the Hudson Whiskies will be sponsoring this year’s Greater Kansas City Bartending Competition.  The Hudson Baby Bourbon is approachable on its own, but is wonderfully diverse and dynamic enough to make a base for a great cocktail. 

To make a reservation for this unique and exciting event, contact Makers Mark Bourbon House & Lounge at 816.442.8115 or by visiting their website at http://www.makersmarkrestaurant.com/.

Cheers!

Ryan

SodaVie, an artisan, whole foods based soda producer located in Kansas City, Mo. is officially a sponsor of the Greater Kansas City Bartending Competition.  Their unique approach has produced some of the most unique and delicious soda flavors we’ve come across – Thai Basil/Chile, Celery Seed, Pineapple/Cilantro, and Air Roasted Coffee to name just a few! 

You can find them at Blanc Burgers + Bottles, The Better Cheddar, and Dean & Deluca in addition to a number of other quality retailers and bars in the Kansas City area.  Be sure to check out their sample booth at the Greater Kansas City Bartending Competition on Sunday, August 29th to learn more about their products and sample  their delicious flavors!  Also check them out online at http://www.getrealfoodcompany.com/

Cheers!

             There’s an old cautionary saying that goes something like this:  “Never talk about religion or politics at the bar.”  While that may be good advice regarding religion, politics has had a long and storied love affair with the culture of drinking in America.  The cocktail, as well as the drinking establishment as we know it, is entirely an American invention that’s nearly 200 years old.    Through the course of American history, beverage alcohol has at times been influenced by politics, and at other times it has helped shape our political landscape. 

            The first good example of this is the Molasses Act of 1733, which historians consider to be a key ingredient in leading to the Revolutionary War and our freedom from Great Britain.  Back then, rum was the most popular alcoholic drink in America and a huge part of colonial America’s industry.  Distillers in New England purchased cheap molasses from the West Indies, free of excise tax, and then produced enormous amounts of rum which quickly became the drink of choice among the masses due to its affordability.  New England distilleries made a lot of money off of their cheap rum, which angered the British Parliament leading to heavy import taxes on molasses coming to America from any of the foreign-controlled islands.  

            30 years later, the British Parliament flexed its muscles again by imposing an import tax on Madeira, which had become the favored drink of the upper class.  John Hancock was one wealthy Boston merchant who was greatly affected by this tax since he imported up to 150,000 gallons of Madeira at a time, on his ship the Liberty.  By this time, Boston harbor was filled with British Warships and customs officers to enforce the taxes.  Once these aggressive moves by England affected not only the working class, but also the upper class, the Revolution was inevitable. 

              After the Revolutionary War ended, of course our forefathers had to celebrate by knocking back a few rounds in the neighborhood bar.  The first draft of the Declaration of Independence was written by Thomas Jefferson in the Indian Queen Tavern in Philadelphia while he sipped a glass of Madeira.  Our first president, George Washington, was inaugurated in 1789 at Fraunces Tavern in New York City, also toasted with Madeira.

                Once we had our freedom and our great democracy in place, the culture of imbibing bled into the electoral process.  People began to identify others by what they drank.  During the Presidential Campaign of 1840, incumbent Democrat Martin Van Buren began a smear campaign against his opponent, William Henry Harrison.  Van Buren’s campaign painted Harrison as “simple” and “country” because he drank “hard cider and grew up in a log cabin”.  The tactics backfired, as Harrison adopted the tag and portrayed himself as a hard working man of the people, while Van Buren was “aristocratic” and “gluttonous” who only drank fine French wine.  Harrison held public rallies where free hard cider was distributed throughout the crowd, bringing in enormous amounts of supporters, and sending huge numbers of voters to the polls.  Harrison won the election.

                One of the most important political occurrences of the past century is the 19^th Amendment to the Constitution, which gave women the right to vote.  Ironically, this Amendment may have been greatly delayed if it weren’t for the horribly flawed 18^th Amendment, better known as Prohibition.  In 1919, Prohibition made all sales and consumption of alcohol illegal, but the public began to drink more than ever before.  Prior to Prohibition, saloons, bars, and taverns kept women out.  They were gentleman only clubs where judges, attorneys, and politicians of all parties sat together and drank the cocktail of the moment.  Undoubtedly, the day’s business didn’t end at 5 o’clock, but continued that evening over an old-fashioned or a gin martini.  But illegal speakeasies couldn’t afford to exclude anyone, for fear of being ratted out to authorities.  So, for the first time, with a drink in their hand, women rubbed elbows with the male policy-makers.  The Women’s Suffrage movement gained momentum, and within one year, the 19^th Amendment was passed giving women the right to vote.   This turn of events was the only positive to come from Prohibition, bringing everyone closer together at the bars and at the voting stations.

                Now I’m not saying that we should all go to our favorite bar, down a few shots of tequila and start expressing loudly our views on who should be the next President, or Governor, or whether or not we should have light rail in Kansas City.  There is some wisdom in that old saying; politics stirs up a lot of passion and emotion in people, and introducing alcohol to the mix will lead to a free flowing torrent of thoughts and opinions that could probably be better articulated when sober.  But at the very least, next time you’re at a bar with friends who share your political views or with those whom you disagree with, raise a glass to the fact that we can respect each other’s opinions, and we can all enjoy a good drink together. If not for that idea of unity we certainly wouldn’t have many of the freedoms we have today.

                For my part, I’m contributing an original recipe loosely based on the classic Ward Eight cocktail.  The Ward Eight allegedly was created in Boston in the early 20^th century for the victory supper (held the night prior to the election) for Martin Lomasney, who was running for office from Boston’s Ward Eight.   Enjoy!

Ward & Precinct

2 oz. Knob Creek Bourbon

½ oz. fresh lemon juice

½ oz. home-made grenadine

2 orange slices

1 barspoon sugar

Angostura bitters

Place orange slices in bottom of mixing glass and top with sugar.  Using an atomizing mister, spray Angostura bitters into glass, evenly coating fruit and inside of the glass.  Ignite bitters, continuing to spray and bruleeing fruit and caramelizing the sugar.  Lightly muddle oranges.  Add Bourbon, lemon juice, grenadine, and ice.  Shake vigorously and strain into chilled coupe or martini glass.  Garnish with orange zest.

We’re proud to announce that this year we are opening up the Greater KC Bartending Competition to anyone wanting to enter.

We want the event to become regional, and to showcase the talents of bartenders from all over! Feel free to look over the 2010 rules and new entry form, which is now available to be submitted online!

There’s going to be much more added to the site here in the following weeks, including some exciting “sub-competitions” and information regarding entertainment, food vendors, and other events aside from the main competition!

Stay tuned!

Where: Uptown Theater – 3700 Broadway, Kansas City, MO

When: Sunday, August 29nd, 2010

Cost?: $15/person – INCLUDES: one drink ticket for the tasting room, access to the main theater for viewing the competition, food from local restaurants, and entertainment in the Nowhere Lounge.

The Main Event -
The Greater Kansas City Bartending Competition is an interactive and lively experience for both the bartender and casual drinker alike. It’s part competition, part festival showcasing the best bartending talent in the region as well as the opportunity to learn from some of the industry’s top professionals, taste great cocktails, quality ingredients, and learn about some of the newest products on the market. The main event pits 12 of the region’s top bartenders against each other on stage where they make their own original cocktail and one classic cocktail for the judges. They are timed, and they are critiqued on their presentation, creativity, flavor, and balance. The whole competition is done “food network” style, with every step displayed on an 8ft by 12ft projection screen and with commentary from the judges. The top 3 finishers win cash prizes and national press.

Local Restaurants -
In addition to the competition, food is provided by some of Kansas City’s best restaurants in a room next to the theater. Guests have the opportunity to sample delicious bites that are designed to pair with cocktails.

The Nowhere Lounge -
In the Nowhere Lounge, there is a cash bar and live music. Music will be going on all night and this will also serve as the after-party for the event.

The Tasting Room -
One more room over is the tasting room, where guests have the opportunity to taste each of the finalists’ cocktails, as well as sample new bar products on the market and meet some of Kansas City’s local business owners that are influencing the local bar and restaurant community.

Cost for the event is $15, and doors open at 6pm on Sunday, August 29th, 2010. Ticket price includes one drink ticket for the tasting room, access to the main theater for viewing the competition, food from local restaurants, and entertainment in the Nowhere Lounge.