Luke Nevin-Gattle

My submission for the @JackDaniels_US #GentlemanJack #WhiskeySourClassic which led me to the Midwest Semi-Finals: GENTLEMAN’S NOD •2 oz Gentleman Jack Whiskey •1 oz Syrup Blend •.75 oz Aquafaba •.5 oz Lemon Juice •2 Lemon Eighths •Dehydrated Orange Wheel to garnish Chill a coupe. In a shaker tin, muddle 2 Lemon Eighths with Lemon Juice. Add Syrup Blend, Aquafaba, & Gentleman Jack Whiskey. Dry shake for 8-10 seconds. Add 2 cubes of Lapsang Souchong Ice (1.25” x 1.25” x 1.25”) and shake again for 8-10 seconds. Double strain into chilled coupe and garnish. To make Syrup Blend: Combine 2 parts by weight Grade B Maple Syrup (diluted with Lapsang Souchong Cold Brew to 50.0 Brix) with 1 part Orange Demerara Oleo Saccharum (diluted with Lapsang Souchong Cold Brew to 50.0 Brix). Strain & bottle resulting Syrup Blend. To make Lapsang Souchong Cold Brew & Ice: Steep 2.5 g Lapsang Souchong tea leaves with 1 cup filtered water for 12 hours. Strain & bottle resulting Cold Brew. Freeze some to make Lapsang Souchong Ice. To make Orange Demerara Oleo Saccharum: Combine equal parts by weight Orange Peels with Demerara Sugar for 24 hours. Strain & bottle resulting Oleo Saccharum.

My submission for @GrayWhaleGin’s #VirtualShift: WAVEMAKER •2 oz Gray Whale Gin •.5 oz Yellow Chartreuse •.5 oz Junmai Sake •.75 oz Lime Juice •Cucumber Ribbon to garnish Build all ingredients in a shaker (except garnish) and shake over ice. Double-strain into a chilled coupe and garnish. Serve & enjoy! #GrayWhaleGin #VirtualBar #Sponsored

My collaboration with @MountGayRumUS’s #MountGayMoments: THE CHAMP •2 oz Mount Gay Eclipse •1 oz Unsweetened Coconut Water •.5 oz Matcha Syrup •.5 oz Lime Juice In a shaker combine Mount Gay Eclipse, Unsweetened Coconut Water, Matcha Syrup, and Lime Juice. Shake briefly and double-strain into an ice-filled rocks glass. To make Matcha Syrup: Combine 20 g matcha powder with 100 g cane sugar. Slowly add 100 g hot (not boiling) filtered water, stirring constantly, until sugar & matcha have dissolved. #MountGayRum #PostWorkoutCocktail

My cocktail featured on @GeorgeRemusBourbon’s Chicago Edition of King of the Bootlegger’s Trivia Night: DEALER’S CHOICE (Old Fashioned using ingredients commonly found at home) •2 oz Spent Dark Roast Coffee Infused George Remus Bourbon •.75 oz Maple Syrup •2 dashes Aromatic Bitters •4 drops Vanilla Extract •Flamed Orange Expression Build in a chilled rocks glass and briefly stir over a large ice sphere. Using a match, flame the oils of an orange peel over the cocktail and discard peel. To make Spent Dark Roast Coffee Infused George Remus Bourbon: Infuse 1 oz of dried spent dark roast coffee grounds with 1 cup of George Remus Bourbon for 18 hours. Strain and bottle.

My submission for @ShakeStirUSA & @GarrisonBros’ cocktail competition: DERBY GIRL •2 oz Garrison Brothers Texas Straight Small Batch Bourbon Whiskey •2 oz Q Mixers Grapefruit •.75 oz Blackberry Honey Shrub •Mint Sprig to garnish Over a Collins cube, build all ingredients (except garnish). Lightly stir to blend. Garnish and enjoy! To make Blackberry Honey Shrub: Combine by weight: 2 parts blackberries, 2 parts sherry vinegar, & 3 parts rich honey syrup in a sealable bag. Sous-vide at 180 degrees Fahrenheit for 1.5 hours. Strain and bottle.

My submission for @ChilledMagazine & @375ParkAveSpirits’s #ToastYourBartender competition: GRACE UNDER FIRE •2.5 oz Scapegrace Dry Gin •1 oz Noilly Prat Extra Dry Vermouth •1/2 tsp Lemon Oleo Saccharum •1/8 tsp Vieux Pontarlier Absinthe •.75 oz Filtered Water •Spanish Green Olive & Manchego Cheese Cube to garnish Chill a martini glass. Pour all ingredients (except garnish) into a screw cap bottle. Chill in freezer. When ready to serve, simply pour chilled cocktail into chilled glass and garnish. Enjoy!

My submission for @Cointreau_US’s Margarita #CointreauChallenge competition: DEALER’S CHOICE (Cointreau Margarita Twist) •1 oz Cointreau •1.5 oz Tequila Herradura Blanco 46 •.75 oz Fresh Lime Juice Blend (equal parts lime & key lime) •.5 oz Tomato Shrub •Cucumber Salt rim •Mint Sprig & Cherry Tomato garnish Pre-rim a margarita glass with cucumber salt using lime juice blend. Combine all other ingredients (except garnish) and shake over ice. Double strain into ice-filled glass. Garnish and enjoy! To make Tomato Shrub: Combine by weight: 2 parts chopped tomatoes, 2 parts sherry vinegar, & 3 parts rich agave syrup in a sealable bag. Sous-vide at 180 degrees Fahrenheit for 1.5 hours. Strain and bottle. Keeps one month. To make Cucumber Salt: Dehydrate fresh cucumber wheels at 130 degrees Fahrenheit for 8 hours. Crush into a fine powder. Combine 1 part dehydrated cucumber powder with 5 parts coarse kosher salt.

My submission for @ChilledMagazine & @375ParkAveSpirits’s #ToastYourBartender competition: SEQUENCE IN NATURE •1.25 oz Van Gogh Vodka •.75 oz Fresh Pineapple Juice •.5 oz Unsweetened Strawberry Purée •.25 oz St-Germain •.25 oz Cocchi Americano •Pineapple Fronds To Garnish Chill a coupe. Build all ingredients (except garnish) in a shaker. Shake over ice and double-strain into chilled coupe. Garnish and serve. Enjoy!

My submission for @ChilledMagazine & @375ParkAveSpirits’s #ToastYourBartender competition: ORANGE YOU GLAD... •2 dashes Peychaud’s Bitters •1 part Marie Brizard Banana •2 parts Marie Brizard Orange Curaçao •2 parts Gautier VSOP Cognac •3 parts Rancio Sec •Side-Serve of Chocolate Covered Perigord Walnuts Chill a coupe. Stir all ingredients (except side-serve) in a mixing glass over ice. Strain into chilled coupe and serve with side-serve. Enjoy!

My submission for @DonQRum’s #DonQKeepingItTogether #Challenge which featured me as a winner: DEJA Q •2 oz Don Q 2007 Signature Release Single-Barrel Rum •.5 oz Barrow’s Intense Ginger Liqueur •3.75 oz Mexican Coca-Cola •.33 oz Bitters Blend •Dehydrated Lime Wheel to garnish To make Bitters Blend: •2 parts Bittermens Cherry Bark Vanilla Bitters •1 part Old Forester Smoked Cinnamon Bitters Chill a coupe. Freeze all ingredients (except garnish) in a sealable bag. Blend, then strain into chilled coupe, and garnish.

My submission for @SkrewballWhiskey’s #WhiskeyWednesday competition: SATAY Skrewball Peanut Butter Whiskey, Fino Sherry, Lime Zested Rich Coconut Soy Syrup, The Bitter End Thai Bitters, Thai Basil #Bartender #BartenderLife #Bartending #Booze #Cocktail #CocktailCompetition #CocktailCulture #CocktailOfTheDay #CocktailPorn #Cocktails #CocktailsAtHome #CraftCocktail #CraftCocktails #Drinks #HomeBartender #Imbibe #ImbibeLiquor #Mixologist #Mixology #USBG #Atampinha #ChilledWeekends #LiqPic #GetSkrewedFromHome @ChilledMagazine @Liquor @Imbibe @NeatPour @Punch_Drink @Thirsty @BitterEndBitter @CrowePR

My submission for @LairdsApplejack’s #LairdsAppleAid Bartender Competition: LAIRD’S MILK PUNCH Laird’s Applejack, Suze, St. Elizabeth Allspice Dram, Chamomile, Lemon Juice, Lemon Palm Sugar Oleo Saccharum, Whole Milk

My submission for @ChilledMagazine & @375ParkAveSpirits’s #ToastYourBartender competition: FUGA Novo Fogo Barrel-Aged Cachaça, Van Gogh Espresso Vodka, Marie Brizard Sirop de Sucre de Canne, Peychaud’s Bitters, Greek Yogurt, Toasted Coconut

My submission for @BrownForman’s #QuarantineCocktail #LostShiftBartender Contest which featured me as a winner: DEALER’S CHOICE (Irish Coffee x Espresso Martini) Slane Irish Whiskey, Tio Pepe Palamino Fino Sherry, Orange Demerara Oleo Saccharum, cold brew concentrated Metropolis Mocha Java blend