A contest to discover region’s most creative mixed drinks is new feature at 2013 Asheville Wine & Food Festival. The Asheville Wine & Food Festival is excited to present Elixir, its new signature event in 2013. Locally recognized bartenders are stepping out from behind the bar and into the spotlight for a mixology competition of craft spirits. The search for Western North Carolina’s most creative cocktails will be held during the 2013 Asheville Wine & Food Festival. Elixir is to be held on Thursday, August 22 at the Venue in downtown Asheville, from 6–8 p.m.

In addition to regional distilleries providing tastes of their spirits as well as mixed beverages using their product, the Asheville bartending scene will be on display at its best in a cocktail competition. The evening’s competition will showcase local bartenders mixing up their creative concoctions using Angry Orchard Hard Cider brand ciders to serve samples to the crowd and a judging panel.

A panel of judges that includes representatives from Asheville’s food scene will choose the winner during a taste test at the festival.

Each contestant will have 7 minutes (judges’ discretion) to prepare their cocktails. Maximum number of alcohol and non-alcohol components should not exceed six, including drops, rinses, and dashes. No homemade syrups, tinctures, bitters, etc. will be permitted unless the complete recipe and procedure of each product is listed. You will need to bring all ingredients (except spirits), plus any special ingredients, garnishes or prepping.  If you want to be creative in your presentation, you may bring your own glassware

Asheville Wine & Food Festival will provide: Troy & Sons Moonshine, Oak Reserve, Blonde Whisky, Cardinal Gin from Southern Artisan Spirits, Apple Brandy from Carriage House Brandy, Rum from Muddy River Distillery, and Piedmont Gin from Top of the Hill Distillery