If you’re a connoisseur of fine spirits, you’re probably familiar with Angel’s Envy bourbon. This Kentucky-based distillery is renowned for its exceptional whiskey, which is finished in port wine barrels for an added touch of sophistication and innovation. However, Angel’s Envy isn’t just about crafting top-notch spirits – it’s also about giving back to the environment.
In 2014, Angel’s Envy launched the Toast the Trees initiative, a campaign aimed at promoting sustainability and conservation of Oak Trees. For every photo posted on social media with the hashtag #ToastTheTrees, the company plants an oak tree. This year the Toast The Trees initiative progressed to bringing these trees to an urban setting, Angel’s Envy partnered with the Arbor Day Foundation to bring these plants to life in 10 major cities around the country. Here in Miami, you can see these plants at West Winds Park in west Kendall. The campaign isn’t just about planting trees – it’s also about celebrating the creativity and craftsmanship of bartenders from across the globe.
This year, bartenders are invited to create a unique cocktail that represents Miami, Miami landmarks or their own unique experience here in Miami using Angel’s Envy bourbon whiskey and creative ingredients. “Miami in a Glass”, part of the Toast the Trees month celebration, was a highly anticipated Bartender Cocktail Competition at Miami’s favorite industry bar The Sylvester in the heart of Midtown. The competition is a testament to Angel’s Envy’s commitment to sustainability, as well as its passion for innovative mixology and showcasing the talent of Miami bartenders.
Inside the “Miami in a Glass” Bartender Cocktail Competition
The “Miami in a Glass” cocktail Competition is an exciting event, filled with creativity, passion, and of course, exceptional whiskey. Contestants are encouraged to think outside the box, creating a cocktail that tells a story about Miami, themselves and/or sustainability.
The competition was judged by a panel of industry experts, such as Phil Khandehrish, Gio Gutierrez, and Amber Love, who evaluated each cocktail based on taste, presentation, and brand knowledge. The judges are looking for cocktails that are not only delicious and visually appealing, but also creativity, speed, style, presentation, and technique, utilizing ingredients that are locally sourced, organic, and environmentally friendly.
Among the top-notch participants were Bart Cannizzaro III from Mia Market, Jay Pink from Sweet Liberty, Jon Smith from LPM, Joe Canton from Kaiju, Luis Angel Ramirez from Swizzle Rum Bar, Robby Ritter from Orilla, Vivian Foong from Sexy Fish, and Zach Miller from Tropezon. The competition is challenging yet rewarding. It’s an opportunity to showcase your creativity and skill as a bartender, but it’s also a chance to contribute to a cause that’s much bigger than yourself. By participating in the Toast the Trees Miami In A Glass Cocktail Competition, you’re not just crafting a cocktail – you’re also helping to create a more sustainable future.
Winner of the Cocktail competition, Vivian Foong and her Sustainable Ingredients.
Winner of the Cocktail competition, Vivian Foong and her Sustainable Ingredients.Vivian Foong emerged as the victor at Sexy Fish with her creation, the “Tropical Whiskey Sour” cocktail.
“When I envision the perfect whiskey, Angel’s Envy immediately comes to mind due to their unwavering commitment to excellence, meticulous craftsmanship, and innovative aging techniques, particularly their double maturation process. For my tropical whiskey sour, I opted for a combination of their Kentucky straight bourbon and rye as the base. While both are aged for 6 years in charred new American oak, their paths diverge from there. The straight bourbon undergoes an additional finishing period of up to 6 months in ruby port French oak barrels, resulting in a smooth and velvety flavor profile that beautifully complements the raw and spicy character of the rye expression. The rye itself is finished in Caribbean rum casks for up to 18 months. To showcase the versatility of Angel’s Envy, I infused the bourbon with delightful notes of toasted coconut. As for the citrus element, I incorporated kabosu juice—a Japanese blend of lemon, lime, and yuzu—for a perfect acidic balance. To sweeten the cocktail, I crafted a plantain syrup and added a touch of pineapple juice to harmonize all the tropical flavors,” shared Vivian Foong, the talented mixologist who claimed the top spot.
Vivian’s origins trace back to the small island of Penang in Malaysia, but she relocated to Queens, NY at a tender age. The transition proved to be a significant cultural shock, and adapting to her new environment was far from easy. As she attended school, she faced bullying due to her status as a newcomer and her unique differences. However, when Vivian returned home, her mother always made an effort to uplift her spirits, often through the medium of delectable baked treats and sugary delights. These indulgences boasted flavors of coconut, pineapple, and banana, allowing Vivian to escape to a place of pure happiness. Inspired by these cherished memories, Vivian sought to recreate that same sense of joy by infusing tropical notes into one of her all-time favorite cocktails: the classic whiskey sour.
“Over the past decade, there has been a significant emphasis on promoting sustainability within our industry. One brand that stands out in this regard is Angel’s Envy, with its remarkable Toast the Trees initiative. Every year, they plant tens of thousands of trees, specifically for future use in barrel aging. In my own cocktail creation, I strived to maximize the potential of my ingredients, minimizing waste. For instance, after juicing pineapples, I took the leftover fruit scraps and dehydrated them. Then, I combined them with cane sugar and edible gold to produce a delightful garnish known as golden pineapple sugar dust. Additionally, I transformed the remaining plantains from my syrup and the leftover toasted coconut from my infusion into delicate lace cookies. The end result is a harmonious blend of various textures and flavors that truly captivates the senses” – detailed Vivian about her creation.
Vivian achieved a great accomplishment by winning a prestigious Trophy, a beautifully and an engraved bottle of Angel’s Envy. However, what truly mattered to her was the immense admiration she received from her fellow bartenders and colleagues. They wholeheartedly cheered and celebrated her success, recognizing her talent and dedication in the field.
Tropical Whiskey Sour Recipe
Tropical Whiskey Sour Recipe0.75 oz Angel’s Envy Kentucky straight bourbon
0.75 oz Angel’s Envy Rye
0.5 oz Toasted coconut-infused Angel’s Envy Bourbon
0.75 oz Plantain syrup
0.75 oz Pineapple juice
0.5 oz Kabosu juice
Mix everything in a tin, Shake vigorously, and strain it into a coupe glass.
Garnishes: golden pineapple sugar dust, bourbon-infused toasted coconut, plantain lace cookie, and a spritz of toasted coconut bourbon for aromatics.
The Lasting Legacy of the Toast the Trees Initiative
The Toast the Trees initiative by Angel’s Envy is more than just a campaign – it’s a movement. It’s a call to action for bartenders and consumers alike to think about the impact of their choices on the environment. It’s a reminder that we can all play a part in creating a more sustainable future.
Through the Toast the Trees Miami In A Glass Cocktail Competition, Angel’s Envy is not only promoting sustainability – it’s also celebrating the creativity and craftsmanship of bartender. It’s showcasing the incredible potential of sustainable mixology, and it’s inspiring others to follow in its footsteps.
As we raise our glasses to toast the trees, let’s also remember the importance of sustainability in our everyday lives. Let’s strive to make choices that not only taste good, but also do good for the environment. And let’s continue to celebrate the incredible spirit of creativity and innovation that drives the world of mixology.
