COCHON 555 and Breckenridge Bourbon present the grand finale of COCHON 555’s Punch Kings Competition, beginning at 4 p.m. (VIP ticket holders) Sunday at The Curtis Hotel, 1405 Curtis St.
The highly spirited event is the culmination of the competitions that took place in 10 cities across the U.S. throughout the year. The barkeeps will compete by preparing award-winning recipes of boozy punch using Breckenridge Bourbon.
More than 50 bartenders, including Denver’s own Justin Lloyd of Star Bar, competed in the Punch King’s Competition at COCHON 555 events throughout the year for the chance to represent their city in the finals. The 10 winning bartenders, listed below, will recreate their winning punch for a chance to win a three-day trip to a Heritage BBQ festival in the city of their choice to feature their winning punch.
The 2014 Punch Kings competitors are James Menite of Crown Restaurant (New York City), Joshua Holliday of Khong River House (Miami), Paul Sanguinetti of Patina Group (Los Angeles), Michael Jack Pazdon of Goose & Gander (northern California), Erin Goodman of Roofers Union (Washington, D.C.), Sean Woods of Ribelle (Boston), Jennifer Fink of Fat Rice (Chicago), Andrew Meltzer of 15 Romolo (San Francisco) and Maria Polise of Ela (Philadelphia) and Lloyd of Star Bar (Denver).
“This will be the most notable punch-themed celebration to hit the country since prohibition was lifted in 1933,” said COCHON 555 founder Brady Lowe. “I’ve always wanted to host a national event that celebrates the barkeeps that keep the boom of the cocktail culture alive and vibrant. There’s nothing better than a fine punch made with a whole bottle of bourbon to complement the philosophy of whole animal utilization and the flavor packed benefits of eating heritage pork. And, who better to bring the Punch Kings Competition to life than our great friend Bryan Nolt, founder of Breckenridge Distillery?”
Punch King attendees will enjoy as four top chefs including Rich Byers of The Corner Office, Jeff Bolton of Kachina, Jason Brumm of Second Home and Jae Lee of The Curtis will prepare 500-plus pounds of heritage pigs in a COCHON 555 format. Additionally, there will be 150-plus pounds of Creekstone Farms Bone Marrow alongside the release of “The Hot Box”, a new pop up experience from COCHON 555 founder, Brady Lowe.
Tickets: $55 general admission and $100 VIP (early admission at 4 p.m., and premium access to limited experiences, food and spirits).
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