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Since 1755 MARIE BRIZARD liqueurs have been produced in Bordeaux, France. Today, Marie Brizard is available in over 120 countries with the reputation of the highest quality liqueurs for the top bartenders.
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Gen Yamamoto has been managing and tending bars at Lounge Zen in Teaneck, New Jersey since its grand opening in 2004. His creative cocktails feature seasonal ingredients and organic and local farmers' produce.

Originally from Japan, before coming to United States, he worked for many of the Tokyo's prestigious establishments including Grand Hyatt Tokyo at Roppoingi Hills, Bar Odin Yebisu, Den Aquaroom Aoyama, Hilton Hotel Sinjuku and Hotel New Shiobara.

His mixology has been awarded and recognized by many companies including in 2006 Marie Brizard Cocktail Challenge in New York. His cocktails have been featured in Daily Sun Newspaper, NY Japion, Food Arts, 201 Magazine and many more. Yamamoto is the only contestant from Japan.

Please join Gen Yamamoto to taste his cocktails at Lounge Zen on 254 Degraw Avenue in Teaneck, New Jersey. His personal website is at www.FreshFruitMartini.com.


Gen Yamamoto's MARIE BRIZARD Cocktails

SHORT DRINK:
Old Tyme

Ingredients:
2/3 oz Marie Brizard Anisette
2 oz Sobieski Vodka
2/3 oz Fresh Lemon Juice
1/3 oz Fresh Orange Juice
3 tsp Marmalade
Garnish: orange peel and mint sprig

Cut an orange slice and remove the pulp and put it into a shaker. Use the peel for garnishing later. Make an orange zest for finish. Shake all the ingredients in a cocktail shaker with ice. Strain into a chilled cocktail glass. Garnish with orange peel and mint sprig.


TALL DRINK:
Evergreen
Ingredients:
1 oz Marie Brizard Anisette
1 tsp Marie Brizard White Mint
2 oz Sobieski Vodka
1 oz Fresh Lime Juice
1 tsp Simple Syrup
5 leaves Fresh Mint
Garnish: 90 g Fresh Kirby Cucumber, Sea Salt on the rim

Make a cucumber stick garnish. Place sea salt on the rim. Muddle cucumber and mint leaves in a shaker softly. Mix all the remaining ingredients in a cocktail shaker with ice. Strain into a tall glass. Garnish.

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