Watch the video above as BourbonBlog.com brings you coverage from the 2014 Drambuie Tales On Tap Competition at Tales of the Cocktail. Jake Bliven, a bartender at Ironside Fish and Oyster and The Davis in Chula Vista, CA was crowed the champion of the competition and winner of the for the $5,000 cash prize.

Fellow bartenders Joey Vargas from American Whiskey in Brooklyn, in second, and Adam Robinson from Rum Club in Portland, in third place. All recipes featured below.

“I am humbled to be recognized alongside Adam and Joey. The Tales on Tap competition has been among my favorite,” Jake Bliven tells BourbonBlog.com

Bliven’s winning draft cocktail recipe, “Rust and Roses”, combines Drambuie Liqueur with gin, Americano Rosa, and Peychaud’s bitters and is garnished with a grapefruit peel.

An independent panel of expert judges including BourbonBlog.com ‘s own Tom Fischer, Tales on Tap 2012 Winner Jonathan Howard of American Whiskey and Drambuie National Brand Ambassador Anthony Caporale—chose the winning cocktail at the live finale.

“Each year, the competition has gotten more intense and it’s gotten harder and harder to pick a winner,” says Anthony Caporale. “This year was the closest yet. Every one of the finalists created a spectacular cocktail that captured the essence of draft cocktails and perfectly showcased Drambuie Scotch Liqueur.”

This competition invited bartenders nationwide to submit their recipes for draft cocktails, one of the hottest trends in the cocktail industry that’s being embraced by bars across the country. Bartenders’ draft cocktail (large batches of pre-made cocktails served in draft form) recipes were judged on the basis of taste, originality, presentation and for a creative take on the cocktail on tap concept.

Photos and video filmed and edited by Clayton Hunt. 

Rust and Roses

(First Place Winner) by Jake Bliven of Ironside Fish and Oyster/The Davis in Chula Vista, CA

.5 oz. Drambuie
.5 oz. Hendricks gin
.75 oz. Cocchi Americano Rosa
2 dash Peyschaud’s bitters

garnish- grapefruit peel

Dispense from draft into a rocks glass with a large ice cube in it. Garnish with a grapefruit peel by rubbing on rim of glass and placing on top of cocktail. Smile and serve!

The Golden Bear

(Second Place Winner) by Joey Vargas of American Whiskey in Brooklyn, New York

1 dash orange bitters
.5 oz Drambuie liqueur
.5 oz Krogstad Aquavit
.25 oz Dolin Dry vermouth
.25 oz Beefeater gin

Imperial March

Presented and stirred on a big rock to help prevent too much dilution

(Third Place Winner) by Adam Robinson of Rum Club in Portland, Oregon

.75 oz Drambuie liqueur
.75 oz Lustau Amontillado Los Arcos sherry
.5 oz Punt e Mes Sweet vermouth
.25 oz Smith & Cross London Jamaican rum

Garnish: Orange twist
Glassware: Nick and Nora or cocktail

Ice down cocktail glass. Add all ingredients into a mixing glass, add ice and stir until chilled.
Strain into the previously chilled cocktail glass and garnish with the orange twist.