The Denver Bartender of the Year finalist passed through two preliminary rounds. After creating a rendition of a classic cocktail, Austin Carson created a cocktail through the inspiration of family. Carson “wanted to build a cocktail around all of [his] antecedents moving backwards in time”. He dove into his ancestry of the Choctaw tribe of North America.

After creating this innovative cocktail, the next round was to create an original cocktail using Domaine de Canton French Ginger Liqueur, Elijah Craig Small Batch Bourbon, PAMA Pomegranate Liqueur or Rittenhouse Rye Whisky totaling to 1.5 ounces. The next round will be held at The Lodge on Sea Island, GA, presented by Heaven Hill, and the bartenders will be judged on their full range of bartending and hospitality skills. Visit for more competition details.

Dahlia – Crafted by Austin Carson

2 oz Elijah Craig
0.75 oz PAMA Pomegranate Mole
3 dashes Chocolate Bitters
Build in a mixing glass Top with ice. Stir for dilution/temperature. Pour over one large ice cube.