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Boston’s Ran Duan named Bombay Sapphire Nation’s “Most Imaginative Bartender” Winner

September 12, 2014 by  

Bombay Sapphire MIB 2014 Winner: Boston’s Ran Duan shaking up his winning drink
Boston’s Ran Duan (The Baldwin Bar at Sichuan Garden) has just been announced as the 2014 National winner of the Bombay Sapphire & USBG Most Imaginative Bartender competition (Pictured: Bombay Sapphire MIB 2014 Winner: Boston’s Ran Duan shaking up his winning drink)

Bombay Sapphire MIB 2014 Winner: Boston’s Ran Duan

Bombay Sapphire MIB 2014 Winner: Boston’s Ran Duan

After earning the regional title in July, Ran advanced to the National Finals this Wednesday in Las Vegas – competing against 38 of the nation’s most talented mixologists.

Bombay Sapphire bar and bottles during finals event

Bombay Sapphire bar and bottles during finals event

Conde Nast Entertainment (CNE) and GQ magazine in partnership with Bombay Sapphire gin will be airing “America’s Bartender” in October, a hit online miniseries documenting the finalists throughout the competition, for the second year in a row.

From left -- Top 5 Finalists: Miami’s Philip Khandehrish, Toronto’s Robin Kaufman, MIB 2014 Winner: Boston’s Ran Duan, Austin’s Justin Lavenue and Denver’s Tacy Rowland; VP Bombay Sapphire Gin, Ned Duggan; Bombay Sapphire Senior Brand Manager, Victoria Perez; Top Chef’s Tom Colicchio; Bombay Sapphire National Brand Ambassador, Gary Hayward; Bombay Sapphire Global Brand Ambassador, Raj Nagra

From left — Top 5 Finalists: Miami’s Philip Khandehrish, Toronto’s Robin Kaufman, MIB 2014 Winner: Boston’s Ran Duan, Austin’s Justin Lavenue and Denver’s Tacy Rowland; VP Bombay Sapphire Gin, Ned Duggan; Bombay Sapphire Senior Brand Manager, Victoria Perez; Top Chef’s Tom Colicchio; Bombay Sapphire National Brand Ambassador, Gary Hayward; Bombay Sapphire Global Brand Ambassador, Raj Nagra

During the Semi-finals on Tuesday, September 9 at Magic Hour Studio in Las Vegas, the top 15 semi-finalists including Ran competed in a ‘Chopped’ pantry format competition. In five rounds with three bartenders each, Ran competed against New York and Las Vegas in Round 4, using sweet potato as the secret ingredient.

Performers during the Finals Competition

Performers during the Finals Competition

After an intense 12-minute heat, Ran impressed the judges with his imaginative “Autumn in Wales” cocktail, making his way into the Top 5 finalists alongside: Austin, Miami, Denver and Toronto.

Angelo Sosa, Ben Carlotto, Bombay Sapphire Global Brand Ambassador, Raj Nagra, David Nepove and Bombay Sapphire National Brand Ambassador, Gary Hayward

Angelo Sosa, Ben Carlotto, Bombay Sapphire Global Brand Ambassador, Raj Nagra, David Nepove and Bombay Sapphire National Brand Ambassador, Gary Hayward

On Wednesday, the National Finals took place at XS Nightclub at The Encore. After careful deliberation by an esteemed panel of judges including — Top Chef’s Angelo Sosa, cocktail specialist, Ben Carlotto, IBA Technical Judge, David Nepove and special guest blind judge for the evening, Master Mixologist, Tony Abou-Ganim — Duan’s “The Monarchy” was announced as this year’s “Most Imaginative” Bombay Sapphire cocktail.

Duan’s winning drink has landed him a feature cover on GQ Magazine’s special December “Men of the Year” issue and will advance him to the Global Finals in 2015 to vie for the ultimate title: Bombay Sapphire World’s Most Imaginative Bartender!

The Winning Recipes!

Semi-Finals Winning Cocktail: Secret Ingredient: Sweet Potato

Autumn in Wales

  • 1 ½ oz. Bombay Sapphire Gin
  • ¾ oz. sweet potato CO2 flash infused Amontillado Sherry
  • ½ oz. lemon juice
  • ½ oz. apricot cordial
  • ½ oz. orgeat
  • Pinch of salt
  • 1 egg white
  • Garnish with grated nutmeg and cinnamon
  • Shake, double strain into coupe glass

National Finals Winning Cocktail:

The Monarchy

  • 1 ½ oz. Bombay Sapphire Gin
  • 1 oz. brown butter fat-washed house Bombay Sapphire apple liquor
  • ½ oz. simple syrup
  • ½ oz. lemon juice
  • 8 drops salt tincture
  • Garnish fog
  • Bombay Sapphire cardamom tincture and dry ice
  • Shake and double strain into a coupe glass.

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