Sleepy Kitty Cocktail
Enjoy the refreshing second place winner in the Barr Hill Royal Jelly Competition.
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Barr Hill Royal Jelly Competition
EDITORIAL AND PHOTOGRAPHY COURTESY CALEDONIA SPIRITS
Barr Hill Gin, America’s most awarded gin and creator of Landcrafted® spirits has announced the winner of its second annual Royal Jelly Cocktail Competition. Chef Shintaro Eleazar Tozzo of Bar Moga (New York, NY) took home the top prize with his cocktail, the “Bee Bop,” which includes brown butter–washed Barr Hill Gin, honey, grapefruit, lemon, egg white, Himalayan sea salt, and a caramel tuile.
The competition, held on August 25, 2024 at Barr Hill Cocktail Bar, their James Beard–nominated bar and distillery in Montpelier, showcased the talents of eight remarkable semifinalists from across the Northeast. Competitors were tasked with creating the best Bee’s Knees–inspired cocktail using Barr Hill Gin, lemon, and honey, while highlighting the importance of sustainability in the spirits industry.
Chef Shintaro Eleazar Tozzo of Bar Moga (New York, NY) took home the top prize with his cocktail, the “Bee Bop.”
Out of the eight, four finalists were then given 20 minutes to create a new version of a Bee's Knees using Barr Hill's barrel aged Tom Cat Gin and a surprise basket of assorted ingredients. The Tom Cat version of a Bee's Knees is affectionately known as the Cat's Pajamas.
The judges panel included Robert Simonson, celebrated author and New York Times writer; Justin Sajda, known as @ThirstyWhale, a cocktail and spirits educator; and Patty Burns, last year’s Royal Jelly winner.
In addition to the judges’ selection, attendees voted for their favorite cocktail. The People’s Choice Award went to Vermonter Lauren Simmons, who also claimed second place.
The other two finalists were rounded out by Madison Drain of Tiny Bar PVD (Providence, RI), who placed third, and Jack O’Brien of Blyth & Burrows and Bistro LeLuco (South Portland, ME), who placed fourth.
In addition to Lauren, two other Vermont women semifinalists include Katie Thompson, sommelier and senior beverage manager at the Lodge at Spruce Peak in Stowe and Jamie Pessoa Monteiro of Trail87, a craft cocktail bar and restaurant in Dover.
Semifinalist Katie Thompson sommelier and senior beverage manager at the Lodge at Spruce Peak in Stowe
Katie Thompson started working in restaurants at 14 in the southern part of her home state of Vermont. Lab work in her late teens and early 20s has translated to enjoying the science behind brewing, winemaking, and distilling, along with creating balanced cocktails. Traveling and moving to France, Louisiana, California, and back home again to Vermont rounded out her knowledge base but in her heart she is a Vermonter who loves to support local producers throughout the community.
COCKTAIL: GARDEN BUZZ, a refreshing mix of honeycomb-washed Barr Hill Gin, garden honey, Lillet Blanc, cucumber, lemon, and a Tom Cat Gin jello-shot.
Semifinalist Jamie Pessoa Monteiro of Trail87, a craft cocktail bar and restaurant in Dover
Jamie Pessoa Monteiro is a proud native Vermonter who has always embraced her roots with deep affection. Her creative and adventurous spirit has fueled a passion for travel and exploring different cultures, especially through food, beverage, and art. Her exposure to the world of mixology began shortly after graduating from Pratt Institute in Brooklyn in 2004.
Jamie now resides in Vermont with her husband on her childhood home and farm. Over the years, Jamie has managed multiple bar programs, restaurants, and beverage-catering services. As a visual artist, she values the entire experience, not just the cocktail itself. She sees herself as a storyteller, weaving narratives through beverage and hospitality.
COCKTAIL: MAI HIVE, a tropical twist featuring Barr Hill Gin, banana honey liqueur, orgeat, lemon, black walnut bitters, and pineapple-infused Tom Cat Gin.
Lauren Simmons of Frankie’s in Burlington
Lauren Simmons of Frankie’s in Burlington, Vermont, is a former behavioral interventionist now mixing up flavors behind the bar. After spending most of her professional career encouraging people not to drink (she worked in substance abuse), her love for food and beverage made it easy to switch to the other team. She is often inspired by flavors found in food she loves, specifically incorporating savory elements in accessible ways. In her Barr Hill Bee’s Knees Cocktail Competition submission, the “Bugs Hunny” she showcases carrot and preserved lemon in a cocktail inspired by carrot cake.
PEOPLE’S CHOICE COCKTAIL: BUGS HUNNY, a dessert-inspired cocktail with Barr Hill Gin, sweet vermouth, Grand Marnier, lemon, carrot, orgeat, ginger, honey, preserved lemon, and crème fraîche creemee.
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