Molecular mixology took the top prize at the Jersey Shore Restaurant Week Martini Contest Sunday afternoon at The Mill in Spring Lake Heights. 

Remington's bartender Chris Asay called his winning creation Brent's Blueberry Bomber. 

"Using molecular gastronomy, I've created a membrane out of ginger liquor and encapsulated the blueberry juice in it. I'm combining that with Tito's vodka and a bit of fresh lemonade," said Asay.

This sounds simple enough, but Asay explained that he put sodium alginate into the ginger liquor so it absorbed the ginger and created a gelatinous bath. Then he mixed freshly pureed blueberry juice with a bit of Herbertsville honey, added a calcium composite and, using a syringe, dropped the blueberry mixture into the ginger bath.

"Literally it creates a pearl the size of a marble. Once you get it in your mouth, it's going to explode with flavor and it's going to snap with that nice hot ginger afterwards," said Asay. 

Remington's owner Matthew Schmid said he is incorporating molecular gastronomy into the Remington's menu, beginning with items like savory lolly pops.

"The locals might not be all that interested in the idea of it, but as we get better at it and introduce it at very small levels, we'll have some fun with it," said Schmid.

Martinis from nine local bartenders were judged on creativity, presentation, and taste.

"I wanted to find something new. I didn't want the typical martini that we get every day. But I was also looking for fresh ingredients, nothing that's too sweet and like a dessert. We found a few," said judge Deborah Smith, executive editor of JerseyBites.com. 

Shipwreck Grill bartender Ryan Russell  won the People's Choice award with his Black Pearl martini. It was inspired by memories of blackberry picking at his great grandmother Pearl's property in southern Maryland. His drink combined Cointreau and Tito's vodka with blackberry puree that he reduced with orange juice and sugar. 

What distinguishes a martini from other cocktails is the concentration of alcohol and the fact that it is chilled rather than served over ice, said St. Stephen's Green Publick House bartender Brian Murphy. 

Murphy served a Car Bomb martini that was fashioned after the restaurant's Car Bomb cheesecake dessert, which is made with Guinness beer, Bailey's Irish Cream, and Jamison Irish Whiskey. His martini modification was made with Stoli Vanilla vodka, Jamison's, Bailey's, Tia Maria, and Creme de Cocoa.

Three bartenders mixed event sponsor Tito's vodka with fresh cucumber. 

Jesilyn Scheller of The Mill muddled cucumber with fresh mint and fresh lime for her Cumojo martini. Dudley Delhagen of Langosta Lounge added fresh lime juice, agave nectar, and a dash of cranberry bitters. Missy of Harpoon Willy's used lemons, fresh raspberry puree, and simple syrup.

"I really wanted to do something  nice and light for the spring: nothing heavy, nothing desserty, something very refreshing," said Missy.

"A lot of people are doing a lot of sweet things right now, so we tried to do something more natural," said Salt Creek Grill bartender Chris Baron.  

His Tito's Southwestern Spicy Bloody Caesar combined Tito's vodka, Clamato juice, clam juice, lobster bisque, fresh habanero and jalapeno peppers. It was topped with cilantro and lime salt and a sprinkle of blue cheese. 

Natalie Markova from Danny's Steakhouse, Seafood, and Sushi Bar served a blend of wine, champagne, peach, raspberry, and orange juices.

"We decided to call it Vinotini to promote the fact that Danny's is turning into a wine bar," said Markova. 

The restaurant has been in business for 41 years and changes themes every seven years, said owner Danny Murphy.

Tara Horvath of Sand Bar Restaurant served an Almond Joy martini made with Three Olives chocolate vodka, Godiva liqueur, Malibu rum, Tito's vodka, and garnished it with fresh shaved chocolate, toasted coconut, and crushed almonds.

This was the third Jersey Shore Restaurant Week event hosted by The Mill. 

"Restaurant week brings a lot of people in who wouldn't normally come here," said general manager Don Rodgers.

"It averages about a 30 percent increase during the week. I've been told it's sold out today," he said.

Jim Flynn founded  Jersey Shore Restaurant Week in 2009.

"I was driving up to Martha's Vineyard and I saw a sign for New Haven Restaurant Week. It was the first time I had seen restaurant week outside of a major city. I was in the car for about five hours and I started thinking, why don't we have one at the Jersey Shore? We have so many great restaurants here," said Flynn.