I really like using competitions as a way to spark creativity in cooking an cocktail making. Unfortunately, most cocktail competitions require that you are working at least part time at a regular bar establishment – which rather excludes me these days. What I really hate with these competitions is when they don’t announce this fact until the application process. I even went looking for the competition rules and regulations to determine if there was this kind of limitation before I started designing for the competition. But I suppose all is well that ends with a good cocktail.
While many people may not have something like Branca Menta (a relative of the controversial Fernet Branca) in their standard home bar, but it is surprisingly flexible. While the minty tones can be overwhelming when drunk straight, it mixes well, bringing the other herbal flavors to from and using the mint to cut the intensity of sweet flavors from things like rum or coconut. This cocktail combines the complexity of herbaceous liqueurs with the sweet and tart nature of many tiki style drinks, leaving you with an engaging but refreshing cocktail that it very easy to drink.