Whether you are crafting the modern cocktail or the wholesome answer to a bottle of pop, finely made modifiers add intensity, nuance and complexity to your refreshment of choice. Shaken or stirred, our Elixir category celebrates the ingredients at the front of the bar – Bitters, Shrubs, Syrups, Tinctures, Concentrates, Drinking Vinegars and Flavor Extracts – made with the most thoughtful of ingredients. View the full criteria for entry.
Click here to view the 2018 Finalists.
Rob Easter, is a distiller and founder of Workhorse Rye, an agriculturally focused whiskey and bitters company in the Bay Area. In beverage and food hospitality since his teens, he’s had delicious and shaping opportunities such as being a barista at Four Barrel Coffee, bartender at Neta in Manhattan, and distiller at Kings County Distillery in Brooklyn. Learning from amazingly professional and passionate people and serving a n increasingly aware consumer base has consistently fed a dedication to elevate any area of consumption; especially those most overlooked in modern era like bitters and syrups.
Nicole Brisson, Culinary Director, Batali and Bastianich Hospitality Group
Laiko Bahrs, Founder, KB Public Relations
Christine Farren, Director of Development, Center for Urban Education about Sustainable Agriculture
Sophie Fleming, Flour + Water
Whit Kathner, National Sales Director, Republic Restoratives Distillery
Aaron Hegyi, Software Engineer, Gusto
Dakota Kim, Freelance Food Writer
Rosa Lynley, Owner, Sharpshooter
Rebecca Mackenzie, President & CEO, Culinary Tourism Alliance
Sam Mogannam, Owner, Bi-Rite Family of Markets
Joel Norsworthy, Rare Spirits Society
Alex Powar, Quality Control & Education, Four Barrel Coffee & Winemaking Intern, Thomas Fogarty Wine
Dominic Phillips, Executive Producer, DPEM | Event Marketing
Steven Rosenberg, Owner, Liberty Heights Fresh
Rusty Schwartz, CEO, KitchenTown
Nick Sinutko, Head Bartender & Spirits Director, IRIS Food & Spirits