T.J. Vytlacil, a bartender at Clayton's DeMun Oyster Bar, won part of a national cocktail competition last weekend in New York. His "Love Burns" rum drink earned him first place in the fruit-forward category, good for $1,000 and a trip to Puerto Rico. 

Vytlacil's cocktail -- a citrusy mix of lemon juice, lemon bitters and anejo rum, topped with Champagne and garnished with a gelatinized grapefruit wedge -- also was named the top drink at a St. Louis qualifying event in April.

He and Ted Kilgore, head bartender at Taste in the Central West End, represented the St. Louis chapter of the U.S. Bartenders Guild at the Ultimate Mix-Off Challenge, sponsored by DonQ Rum and held in conjunction with the Manhattan Cocktail Classic.

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Love Burns

Yield: 1 drink

2 ounces Don Q Anejo

1 ounce fresh lemon juice

1 ounce simple syrup

3/4 ounce Barolo Chinato

3 dashes lemon bitters

Rosé Champagne for topping

Gelatin grapefruit wedge for garnish (see note)

1. Mix rum, lemon juice, syrup, Barolo Chinato and bitters with ice.

2. Strain and pour into a highball glass with ice. Top with Champagne, and add grapefruit wedge.

Note: For instructions on how to make the gelatin grapefruit wedge, see Vytlacil at DeMun Oyster Bar; he'll talk you through it.