Jason Littrell from Death & Co and Anthony from El Dorado

POM Wonderful along with over 25 artisenal spirits companies sponsored the first official Midsummer Night Cocktail Jam where top mixologists from all over NYC battled for top prize.

 Hosted by Pipeline Brands and Cabrito, the night was fueled by a massive crowd and beautifully crafted cocktails.

Earlier this week, we got together at Double Crown for the Clear Liquor Tweet-Up, here's the evidence:

BELMONT BREEZE
Dale’s original signature drink of the Belmont Stakes.

Ingredients:

• 1 1/2 ounces Bourbon
• 1/2 ounce Dry Sack Sherry
• 1/2 oz fresh lemon juice
• 1/2 simple syrup
• Splash fresh orange juice
• Splash cranberry juice
• 5 mint leaves
• 1 mint sprig
• 1 orange zest

Preparation:

Assemble the first six ingredients in a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass and garnish with orange peel and mint sprig.

-From Dale DeGroff author of The Essential Cocktail.

^{From Dale DeGroff the author of "The Essential Cocktail"}

MINT JULEP
signature drink of the Kentucky Derby

Ingredients:

• 3/4 oz. simple syrup or one teaspoon sugar
• 4 mint leaves and a sprig of Mint (Use tender, young sprigs)
• 2 1/2 ounces Bourbon.

Preparation:

Prepare some very cold very dry powdered ice with large cubes of Kold Draft ice and a canvas ice bag. Bruise the mint leaves in the bottom of a julep cup with sugar or sugar syrup and then remove the muddled leaves. Add ice to the three quarter mark and half of the bourbon. Stir to chill the julep cup. Top off with more powdered ice and the remaining bourbon and continue to stir until the outside of the cup begins to freeze. Garnish with the mint sprig and set aside to rest while the julep cup freezes over on the outside. Pick up carefully and imbibe. Photos by Leo Borovskiy

Ok, so they weren't egg yolks, but Chris Lee's molecular take on the Pina Colada definitely felt more like a Prairie Oyster than a blended poolside drink. The renown Aureole chef (who apparently kicked some Top Chef ass on the new masters series) certainly has a deft hand with texture- taking a beach bar basic and turning into a molecular masterpiece. How does he keep all of that pineapple, coconut and Don Q flavor together? I'm still not sure, but I could definitely use another one of those shots.

Last night, we caught up with Jeff McInnis the chef over at Dildo Dilido Beach Club-  who was taking the blood out of his Bloody Marys at a Don Q Rum event.

Even though he wouldn't share his exact recipe with the camera (what, do you think we're Top Chef?), he gave up enough info for us to try out the method. So far, we haven't perfected it, but we've had fun trying.