Penthouse Magazine's
World's Most Sensual Cocktail Contest

Oh, my! Monday, August 13 was the preliminaries for the World's Most Sensual Cocktail Contest. The tasting was held at the posh Club Macanudo on Manhattan's Upper East Side. On hand to help out with the judging were Dale DeGroff, AKA, King Cocktail (http://KingCocktail.com), Audrey Saunders, Beverage Director at Manhattan's reknown The Tonic, George Delgado, Beverage Director of The Greatest Bar on Earth, Windows on the World (it's atop one of the colossal World Trade Center towers), and, that's right, Kevin R. Kosar, Editor and Founder of AlcoholReviews.com.

It was a grueling afternoon. There were over 100 recipes submitted, coming from posh bars in Puerto Rico, Los Angeles, and New York to Rusty's Sports Bar at the Opryland Hotel in Nashville to Nativity Social Club in Scranton, Pennsylvania. And the names were just fantastic- Buns Up Kneeling, Luscious Lips, Keep Coming, and Twisted Nuts (ouch!). Judges paired down the recipes to around 50, then Dale DeGroff and George Delgado hopped behind the bar and began whipping up drinks for tasting. Drinks were graded on their originality of recipe, presentation, and, especially, taste.

By evening the tasters had chosen the 8 best cocktails. These drinks will be again tatsed and judged again at the finals on September 21 at Club Macanudo. And the finalists are...

Regular Cocktails:
Potion for Seduction, Submitted by Ivan Silva Ruiz, The Landing Restaurant, Rincon, P.R.
1/2oz. Blackraspberry Liqueur (Chambord) 1/2oz. Peach Liqueur (Peach Schnapps, Dekuyper) 1/2oz. Citrus Rum (Bacardi Limon) 1/2oz. Exotic Fruit Liquor (Tropico) 1&1/4oz. Sour mix (Fresh made) 1&1/4oz. Cranberry Juice (Ocean Spray Cranberry Juice) Preparation Method: Shake and strain. Garnish with strawberry, black raspberry, raspberry and lime peals.

NYC Blue Metrazur, Submitted by Zack Sandstrom, Metrazur Restaurant, Grand Central Station
1 1/2 oz. Vincent Citrus 1/2 oz. Apricot Brandy Splash of Blue Curacao Splash of Sour Mix Shake and serve up in a Martini Glass with a Twist

The Havana (AKA O LaLa), Submitted by Gabe Collazo, Club Macanudo, Created by Kelly Brewer, Bartender at Club Macanudo, NYC
Equal parts of the following: Malibu Rum, Bacardi O, Pink Lemonade, Splash of Soda, Rimmed with Orange Sugar and a starfruit

Witch Doctor, Submitted by White Rock Distillers, Lewiston, Maine
2 oz. Cabana Boy Pineapple Coconut Rum 1 oz. Cabana Boy Orange Rum 4 oz. Sour Mix Splash of Grenadine Splash of Club Soda Shake first four ingredients with ice and top off with club soda. Garnish with Fresh Fruit.

Gran Colada Passion, Submitted by Tom Conte, Distillerie Stock
Cocktail Glass, chilled, or specialty glass, ice 1 oz. Cruzan Coconut-Flavored Rum 3/4 oz. Gran Gala Liqueur 1/2 oz. Orange Juice 1 1/2 oz. Pineapple Juice Shake and strain. Pineapple and cherry garnish. NOTE: Optional rum choice includes Malibu Coconut Rum Dessert / Specialty Drink Category:

Dessert/Specialty Cocktails:
Keep Coming, Jorge A. Lopez Albarran, the Tropicarshop in Puerto Rico
1oz. Bugalu (Coconut Rum) 1oz. Bailey's (Irish Cream) 1/2oz. Kahlua (Coffee Liqueur) 1/2oz. Coconut Cream (Coco Lopez) 1& 1/2oz. Vanilla Ice Cream 1oz. Milk or Half & Half Method: Shake Glass: Hurricane Garnishes: Coconut, Cinnamon Stick & Cherry

Love Bomb, Submitted by Marc Boulle, Flea Market Restaurant
Layer in a shot glass: Caffe Sport Borghetti Bailey's Agwa

Selva Negra, Submitted by Marc Boulle, Flea Market Restaurant
2 oz. Borghetti Caffe Sport 1/2oz. Stoli Strawberry Top with cream and shake over ice. Garnish with a cherry

For more info on the event, contact Dori Byrant at Penthouse.