Cheer on your favorite bartender during the Savannah Food & Wine Festival's Secret Savannah Speakeasy at 8 p.m. Nov. 9. Reminiscent of Savannah's Prohibition heydays, the Speakeasy will feature hand-crafted cocktails, craft brews, some of Savannah's best restaurants and music from Laiken Love & Fellowship of Love.
The Speakeasy will take place at a "secret" location in the historic Georgia State Railroad Museum. Prior to the event, professional bartenders competed in the finals of a Bartenders' Challenge at a private judging at B Historic Hotel. The overall winner will receive a trophy and $1,000 during the Nov. 9 event.
Paul Rabe, the defending 2016 champion from Calhoun's and Lucky Rooster Kitchen & Bar, won two separate categories this year. Guests will get to vote for the People's Choice award for best cocktail at the Speakeasy.
Do Savannah has a preview of the cocktails you'll find at this year's Secret Savannah Speakeasy:
Bartender: Paul Rabe of Calhoun's, Bluffton, S.C.
Cocktail: Farrier's Reward with Herradura Tequila
2 ounces Herradura Reposado Tequila
1 ounce Amontillado Sherry
Â¾ ounce Spiced Tepache
Â¼ ounce 2:1 Demerara Syrup
Combine ingredients in mixing glass. Stir and strain into coupe spritzed with VIDA Mezcal. Garnish with dehydrated pineapple flower.
Bartender: Jason Graham of Congress Street Up, Savannah
Cocktail: Red Dawn with Opihr Gin
Koval Rose Hip Liqueur
R&W Orchard Pear
Bartender: Tiffani Williams of Five Oaks Taproom, Savannah
Cocktail: Controlling My Jager with Jagermeister
1 ounce Jagermeister
1 ounce Tanqueray Gin
1 ounce Lillet Rouge
Â½ ounce Honey Syrup
2 dashes Lemon Bitters
Stir, strain, enjoy.
Bartender: Ahron Mack, The Lone Wolf Lounge, Savannah
Cocktail: San Patricios with The Dubliner Irish Whiskey
2 ounces The Dubliner Irish Whiskey
2 ounces Freixenet Brut
âs ounce Agave Solution (2:1)
âs ounces Lime
Â½ Dropper Devil's Lauder Bitter Orange Bitters
Â½ Pinch Scorpion Salt
2 Spritz Mezcal
Pinch salt into pint or beaker, drop in lime and pop with muddler. Add bitters, agave and whiskey, then swirl for 20-30 seconds - no ice! Single strain into large shot glass. Pour brut into small coupe. Add ice block to rocks glass and spritz with mezcal. Serve all three glasses at once, sampling shot, then champagne, then combine over ice.
Bartender: Kyle Law, Alley Cat Lounge, Savannah
Cocktail: Cherry Blossom with Tito's Handmade Vodka
2 ounces Tito's Handmade Vodka
Â½ ounce Maraschino Liqueur
1 tablespoon Campari
3 dashes Angostura Bitters
Build in mixing glass and stir with ice until well chilled. Pour into a chilled coupe. Garnish with a grapefruit twist.
Bartender: Jim McCourt, Prohibition, Savannah
Cocktail: Pursers Ration with Pusser's Rum
Fresh Lemon Juice
Add all ingredients to a shaker, add ice and shake hard. Fine strain into a chilled cocktail glass and garnish with freeze-dried strawberry.
Bartender: Paul Rabe, Lucky Rooster Kitchen & Bar, Hilton Head Island, S.C.
Cocktail: Midnight Masala with Four Roses Small Batch Bourbon
1 ounce Four Roses Small Batch Bourbon
1 ounce Amontillado Sherry
Â½ ounce Sibona Camomilla
2 ounces Clarified Chai
Combine ingredients in mixing glass and stir for 10 revolutions (or 5 seconds). Strain neat into punch glass or over large ice cube in an old fashioned. Express and discard lemon peel. Garnish with dehydrated lemon wheel.
IF YOU GO
What: Secret Savannah Speakeasy featuring Bartenders' Challenge
When: 8-10:30 p.m. Nov. 9
Where: Georgia State Railroad Museum, 655 Louisville Road