While there’s certainly no shortage of boozy brilliance at work behind many Philly bars, just one barman carries the title of “Most Imaginative.”

He’s Dan Lan Hamm, one of the talented bartenders at Center City cocktail parlor, 1 Tippling Place.

Hamm took top honors in the regional finals of the United States Bartenders’ Guild's Most Imaginative Bartender contest that was held last week at Old City’s Power Plant.

The competition, which is sponsored by GQ and Bombay Sapphire Gin, seeks to identify the country’s most promising mixology talent. Based on appearance, aroma, imagination and taste, a panel of celebrity judges that included Lynette Marrero, co-founder of Speed Rack, Steve Schneider, Principle Bartender at New York’s Employees Only, Nick Kosevich, Bombay Sapphire Brand Ambassador and Nathan Churchill, Bartender Hyatt at The Bellevue, chose Hamm’s Ivory Tusk, a coconut cream- and ginger root-laden gin drink with Benedictine and lemon as the most creative cocktail in Philly.

Now Hamm and his winning creation will advance to the USBG Most Imaginative Bartender Finals in Las Vegas on September 8. He will go toe to toe with some of the country’s top mixologists for a chance at the title of “Nation’s Most Imaginative Bartender,” which will land him in a cover feature of GQ magazine's “Men of the Year” December 2014 issue. If he takes the title in Las Vegas, Hamm will then secure himself a coveted spot as the US representative in the 2015 Global Finals.

Curious about what Philadelphia’s “Most Imaginative” cocktail tastes like? Stop in 1 Tippling Place and have Hamm mix one up for you. Or try making one at home with the this recipe:

Ivory Tusk

.75 oz fresh lemon juice
.75 oz coco lopez coconut cream
.5 oz Benedictine
1.5 oz Bombay sapphire gin
1 quarter size peice of ginger muddled

Shake all ingredients and serve tall over ice and top with sparkling Thai basil tea*

Garnish with Thai Basil Sprig

*Sparkling Thai basil tea

Take 1-2 tablespoons chopped Thai basil and cover with just boiling water and let sit for 7-10 minutes. Cool completely and add equal parts club soda.

Photo: Dan Lan Hamm