By Jessica Borges

They say what happens in Vegas stays in Vegas, unless you happen to be a working writer on assignment in Sin City. Editors... they can be so needy. So it was  that I joined a group of talented bartenders from across the country who'd gathered at the Rain Nightclub in the Palms Casino Resort on October 11th for a shot competition sponsored by Harlem Liqueur and The Tasting Panel magazine. They mixed, shook, and stirred some of the most tongue-tantalizing two-ounce back-of-the-throat-grazers, all made with the sexy new Dutch liqueur.   

Andrew Record from Hacinda del Sol in Phoenix, AZ won the Judge’s Choice for his “Harlem Renaissance” shot. Indeed, Record's entry was one of the most refreshing and crisp short pours I’ve ever ingested. Highlighting Harlem’s subtle notes of citrus, Record combined the liqueur with limoncello, soda water, fresh lemon juice and homegrown rosemary infused simple syrup.

Known for its bold taste, dark complexion and potent alcoholic content (80 proof), Harlem is oft-compared to its 800-lb competitor, Jägermeister, with its rich herbal aroma, bittersweet flavor and dark color. Harlem is slightly sweeter than Jäger, with a subtler bitterness, and no medicine-like aftertaste.

Note: Whether thrown back as a shot on its own or mixed in a cocktail, Harlem is best served ice cold.

Adam Garvanian of McFaddens Chicago did up a shot that could easily (and dangerously) be mistaken for a dessert. “Harlem Night” contained Bailey’s Irish Cream, chocolate liquor and a dash of Goldschlager, topped with a cinnamon sugar coated rim.  Smooth, packed with flavor and pleasantly belly-warming, this shot is an excellent post-dinner treat.