Bar and Board Bistro hosted a summer installment of the cocktail competition series Cocktail Wars, created by Newport’s John Begin, on July 31. The competition challenged four bartenders to create their best cocktails using TUCK Gin as a base spirit: Christian Delvarano, Stoneacre Brasserie; Mitchell Swass, Breakwaters Cigar & Whiskey Lounge; Gabi Oliva, CJ’s Pub; and Sadie Housburg, Bar and Board Bistro. After creating variations for judges and guests, Housberg was crowned the winner and Oliva was named the runner-up. Jonathan Davies, Co-founder/President, TUCK Gin, was in attendance to lead a tasting and education of TUCK Gin & Tea canned cocktails, available in Black Tea and Green Tea flavors. Founded in Westport, Connecticut, by three friends, TUCK Gin takes its name from the Saugatuck River. The line includes TUCK Gin, TUCK Barrel Aged Gin (aged in French oak barrels previously used for red wine) and its TUCK Gin & Tea canned line, which takes its gin and creates a non-carbonated canned cocktail blended with organic black and green teas and a small amount of pure cane sugar.
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- TUCK Gin and TUCK Barrel Aged Gin were featured in a cocktail competition in Newport on July 31.
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- Founded in Westport, Connecticut, by three friends, TUCK Gin takes its name from the Saugatuck River.
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- Jonathan Davies, Co-founder/President, TUCK Gin, and John Begin, Founder, Cocktail Wars Newport.
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- John Begin, Founder, Cocktail Wars Newport; Mitchell Swass, Breakwaters Cigar & Whiskey Lounge; Christian Delvarano, Stoneacre Brasserie; Gabi Oliva, C.J. & Pub Island Park; and Sadie Houseburg, Bar & Board.
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- Michael Fleischner, Brand Ambassador, TUCK Gin, pours tastes of TUCK Gin & Tea canned cocktails in Green Tea and Black Tea flavors.
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- Tuck & Tea and Tuck & Green Tea canned cocktails.
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- Runner up Gabi Oliva, CJ’s Pub and Winner Sadie Housburg, Bar and Board.
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- Winner Sadie Housburg, Bar and Board Bistro.
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- Housburg’s cocktail, Revival of the Corpse Reviver, used equal parts TUCK Gin, Lillet Blanc, Cointreau and grapefruit juice, topped with foam made from Aperol, Cointreau, absinthe, grapefruit juice and egg whites.
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- Housburg’s cocktail, Revival of the Corpse Reviver, used equal parts TUCK Gin, Lillet Blanc, Cointreau and grapefruit juice, topped with foam made from Aperol, Cointreau, absinthe, grapefruit juice and egg whites.
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- Competition runner-up, Gabi Oliva, CJ’s Pub.
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- Oliva’s cocktail, Gin Fizz, a blend of TUCK Gin, rose flower, egg white, grapefruit juice and simple syrup, topped with strawberries and rosemary.
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- Oliva’s cocktail, Gin Fizz, a blend of TUCK Gin, rose flower, egg white, grapefruit juice and simple syrup, topped with strawberries and rosemary.
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- Competitor Mitchell Swass, Breakwaters Cigar & Whiskey Lounge.
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- Swass’ cocktail, Newport Cooler, a blend of TUCK Gin, peach schnapps and brandy, topped off with ginger ale and a splash of lime juice.
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- Competitor Christian Delvarano, Stoneacre Brasserie.
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- Delvarano’s cocktail, which combined TUCK Gin, lemon, honey, simple syrup and aquafaba, served up with a dash of Regan’s Orange Bitters.
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- The line includes TUCK Gin and TUCK Barrel Aged Gin.
Photos by Laura Widness.
