HERE COME THE JUDGES:
Evaluating the cocktails are, from left,
Deborah Smith of the website Jersey Bites;
Warren Bobrow, author and cocktail expert; and Melody Kettle, cofounder of the
Montclair Food & Wine Festival.
SHAKE IT UP, BABY:
Kevin Lauter of
Sirena Ristorante in
Long Branch showed
o; his skills by presenting the judges
with multiple drinks
each round.
Leonard Schafer ➸ The Iron Room, Atlantic City
Tee-Time
1 ¼ ounces Prairie Organic Gin ½ ounce Grand Marnier Peach Raspberry ¾ ounces Earl Gray simple syrup* ½ ounce fresh lemon juice ½ ounce fresh lime juice Plus lemon wedges and raspberries Add to shaker tin, shake well, strain over new ice. Garnish with lemon wedge and fresh raspberries. *Earl Gray simple syrup: 2 cups sugar in the raw, 3 cups water, 1 box Earl Gray tea. Steep tea bags in water 5 min- utes, remove and discard bags. Add sugar to tea. Stir until fully mixed. Simmer 5 to 8 minutes or until mix- ture coats the back of a spoon. a
