elixirs

Elixirs

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.

COMMITTEE CHAIRS

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 an 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.

COMMITTEE

Rena Kolhede, Sales & Marketing Coordinator, Manicaretti Italian Food Importers
Brittany Smail, Pizzeria Delfina & GFA Chair Emeritus, Spirits

JUDGES

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
Elizabeth Howes, Author & Chef, The Modern Salad
Whit Kathner, National Sales Director, Republic Restoratives Distillery
Dakota Kim, Freelance Food Writer
Rebecca Mackenzie, President & CEO, Culinary Tourism Alliance
Sam Mogannam, Owner, Bi-Rite Family of Markets
Alex Powar, Quality Control & Education, Four Barrel Coffee & Winemaking Intern, Thomas Fogarty Wine
Abby Reser, General Manager & Beverage Director, The Riddler
Rusty Schwartz, CEO, KitchenTown
Nick Sinutko, Head Bartender & Spirits Director, IRIS Food & Spirits