​The final countdown

The seventh annual Cocktail Showdown has come to a conclusion

After weeks of sampling some of the finest drinks in town from nearly 30 participating bars throughout Fargo, West Fargo and Moorhead, all of whom sought the same goal --we asked the same question. Where does a guy or gal go for the best drink in town?

The seventh annual Cocktail Showdown has come to a close. Where the drinks were stiff and the competition was even stiffer, the fearless judges finally made their final marks and the results are in.

They were presented a shot and a drink at each stop of the showdown. Bartenders from participating establishments were judged on presentation, flavor, creativity, best standard bar mixology, best shot, and best overall.

Each bartender listed (including the runners-up) are automatically included in the Bartender’s Battle and will be put to the ultimate test. Date, time, and location for the battle will be announced at a later date.

Elijah Larson

Lisbon/Lamoure, N.D.

age: 36

There has been a bartender in Elijah Larson’s family for four generations. Needless to say, Larson grew up in bars, though he did not become an official bartender until New Year’s Eve of 2003. What he enjoys most about bartending is the creativity involved as well as educating himself and others about the craft.

“I learned volume bartending working at the Aquarium for nearly four years. In early 2010 I helped open Hells Tavern in the basement of Dempseys. It was a short-lived VIP room where I taught myself the classics.” says Larson, “ I also gained insight by sipping on Old Fashioneds’ by (Aaron) Hanson at Montes and Manhattans at the HoDo.”

Best Overall: “The Distiller’s Reserve” by Elijah Larson at Proof Artisan Distillers

To say that Elijah Larson is well versed in his craft would be an understatement. He was recently awarded a gold medal in the bottled category of the The Great American Spirits festival in Portland, Oregon this past October for his Reserve Old Fashioned. Proof’s Minions Gin (which Larson used in his award winning cocktail) also won a gold medal at the festival.

“The distiller’s reserve” is Larson’s take on a gin sour -- again he used the award-winning spirit for another award-winning cocktail. He used fig simple syrup, reduced honey, egg white and house bitters for this pre-prohibition era-style libation. Each coupe glass was given a house bourbon rinse and a fresh squeezed lemon-orange juice mixture was added. The end result was a frothy silky-smooth cocktail embellished with house bitters sprayed through a snowflake stencil.

Runners-up: Jared Winmill at Rustica Tavern, Kyle Berglund at Rustica Restaurant, and Steve Dahl at Cork & Cleaver

Steve Dahl

Minnetonka, Minn.

age: 34

“The reason I love bartending is same reason I got into the industry-- the people.” Dahl says, "I've been working for 15 years behind the Bar, and I have meet the most interesting, intriguing, and crazy people, some as coworkers, others as patrons. I've worked a dozen places over my career, from fast-paced high-volume, to intimate dining experiences. Whether they drink the cheapest tap beer, the finest red wine, or one of my signature concoctions, bartending is close to my heart.” Quite literally: Dahl met his wife of 12 years while bartending.

Best Presentation: “Just one s’more” by Steve Dahl at Cork ‘n Cleaver

“Just one s’more” started out with a Bacardi 151 rinse, but once Steve Dahl set it ablaze and roasted a marshmallow (later to be used as garnish) in the glass on site, he had the judges’ attention. He proceeded to add Godiva dark chocolate liqueur, a house-made Irish creme liqueur, coffee and then rimmed his creation with marshmallow creme. He then added whipped cream and topped it with a dash of smoked sea salt a chocolate square and the aforementioned toasted marshmallow. It did live up to its name, because once you’ve tried it you need to try it one s’more.

Runners up: Andrew Hardy at Usher’s House and Kyle Berglund at Rustica Restaurant

Jared Winmill

Fargo, N.D.

age: 27

Jared Winmill grew up around the bar industry and always wanted to be a bartender. His dad was a beer rep and that is how he became accustomed to the bar environment. Winmil enjoys both the creative and the social aspect of bartending. He also has culinary experience. This aids greatly in his flavor combinations.

He gains the most satisfaction when he sees the face of a customer as they enjoy a well-made cocktail. Mason Nicklaus aided in cultivating Winmill’s fine hand in crafting cocktails while he worked at Mezzaluna. Prior to that Winmil had poured beers and made drinks, but none of those he experienced under Nicklaus’s hand. Now the two work side by side at Rustica.

Best Flavor: “The Farmer’s Market” by Jared Winmill at Rustica Tavern

The Farmer’s Market is a complex, flavorful cocktail with a sweet vaguely nostalgic earthy spice. The name came from Winmil’s use of fresh and local ingredients. He started with a golden beet-infused rye whiskey, fresh-squeezed orange and lemon juice, a shrub--which is a primitive way of preserving fruits out of season -- made of macerated rhubarb, blueberries and basil with a touch of sugar dissolved in vinegar, tiki bitters (which added a seasonal spice), Ruby Ferreira port wine “to add color, sweetness, and complexity.” Also Grand Marnier, Cynar, a bitter artichoke liqueur, and a bit of pickling liquid used to preserve the pickled watermelon rind garnish. One of the key flavors in this cocktail was grains of paradise-- related to the peppercorn but more citrusy. To top it all off he created a watermelon foam before our eyes using an immersion blender.

Runners-up: Kyle Berglund at Rustica Restaurant, and Mistelle Stein at Sidestreet

Kyle Berglund

Fargo, ND

age: 27

Berglund’s bartending career started when he was between jobs and looking to earn a fast buck. His friend invited him to work at John Alexander’s and a mixologist was born. “I already had a vast knowledge from personal interest and experiences, and immediately fell in love with the mixology aspect of the gig.” Berglund says, “The best part is the connections you make with patrons. Not just chummin’ it up at the bar in conversation, but the relationships built afterward,outside of work”.

Most Creative: “The Savory Spaniard” by Kyle Berglund at Rustica Restaurant

“The Savory Spaniard” is a feast for the senses and pays homage to Rustica’s heavy Spanish and Italian influence.The cocktail starts with hickory chips and a pinch of tobacco from a Nicaraguan cigar which is then put through a smoker and the ice is smoked. The phenomena is referred to as “molecular mixology”. The cocktail includes macerated citrus, luxardo maraschino cherries, high west double rye, liquor 3, Vina 25, burlesque bitters are added and then the cocktail is stirred. The glass is then given a compari wash with a soda charge to round out the flavors. The cocktail is sifted for an even texture and served in a snifter glass and is served neat. The garnish is an orange peel candied with a Maine simple syrup.

Runners up: Steve Dahl at Cork ‘n Cleaver and Andrew Hardy at Usher’s

Matthew Lewellen

Los Angeles, Calif.

age: 27

Matthew Lewellen has been working in the bar/restaurant industry for nearly half of his life. He got his start working his way up from barback to bartender at a Cuban/Asian fusion bar in California. Once he came to Fargo, he found his place at the Hodo where he gained his knowledge of crafting cocktails. His favorite part of bartending is the social aspect and creating a memorable experience for his guests.

Best Shot: “Pie Cups” by Matthew Lewellen at Hodo Lounge

The most important part of Pie Cups, is not the booze (well it is, but it isn’t), but the Pear itself. Not only do the pear guts provide for the cider, but the hollowed-out, bruleed shell of the pear serves as an edible shot glass. Add Grey Goose Pear, Alander Rum, and a dollop of housemade ice cream. According to Lewellen, there is a trend and mixologists across the country have been serving cocktails in edible vessels.

Runners-up: Nate Eversman at Monte’s. and Kory Wiler at Pounds

Mistelle Stein

Northwood, N.D.

age: 36

“I grew up in a bar so they have always had a familiar feeling for me. I knew my way around a bar by the time I was nine. My mom managed one of the bars in my hometown when I was growing up. My sisters and I (dad supervised of course) walked to the Harvester Lounge every Sunday after Sunday School for years.” Stein says, “ Sundays we cleaned that bar. I used to play with all the non-alcoholic stuff and mix ‘drinks’ for my dad. Eventually he started letting me make his White Russians so he wouldn't have to get up and do it himself. Once in awhile I would jazz them up with some buttershots or some razzmatazz”

Once Stein turned 21 she started to work at the bar she helped clean every Sunday as well as the other bar in town. She enjoys both the creative and social side of bartending, and relishes the opportunity to work high-volume 

Best Standard Bar Mixology: “The Russian Tea” by Mistelle Stein

Stein’s “Russian Tea” pays homage to a beverage her grandmother made of the same name. Though grandma’s recipe was non-alcoholic. The original recipe involved Tang and Lipton iced tea. Mistelle’s version uses Coldcock American Herbal Whiskey, and Jeremiah Weed with macerated citrus, Luxardo cherries, spiced cherry bitters, clove syrup, a splash of soda and a clove-studded orange slice as garnish.

Runners up: Alison Buecksler at Dempsey’s, and Eric Krog at Hennessy’s