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Luxardo Cocktail Cup: Announcing the Boston Semi-Finalists


Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Boston for Mutineer Magazine’s Luxardo Cocktail Cup: Tyler Wang from No. 9 Park; Jason Kilgore from Catalyst; and Sahil Mehta from Estragon Tapas Bar.

The semi-finalists were selected by our Boston judge Nick Altschuller of Improper Bostonian http://www.improper.com/, who will narrow down the list over the next week to a single finalist who will represent Boston in the finals to be held at Anchor Distilling Co. headquarters in San Francisco on October 18, 2012. The finalists will be announced on August 29. Thank you to all who entered, and congratulations to the three semi-finalists.

La Passeggiata
by Tyler Wang, No. 9 Park

Cocktail Ingredients:
1 oz Luxardo Bitter
.25 oz Luxardo Amaretto di Saschira
.25 oz Luxardo Triplum

.25 oz Junipero Gin

1 pinch kosher salt

Top with dry prossecco

Preparation Instructions:
Add salt to spirits and stir to dissolve. Add ice and stir to chill. Strain into a flute. Top with prossecco

The Italian Bob
by Jason Kilgore, Catalyst

Cocktail Ingredients:

1 oz Hirsch Small Batch Reserve Kentucky Straight Bourbon Whiskey
1 oz Luxardo Maraschino
.5 oz The King’s Ginger
.25 oz Luxardo Amaro Abano

.25 oz Luxardo Bitter
.25 oz lemon juice

.25 oz simple syrup

2 drops Luxardo Fernet

Preparation Instructions: 
Combine all ingredients in a shaker, excluding the Luxardo Fernet. Add ice and shake. Double strain into a rocks glass over ice. Add 2 drops Luxardo Fernet and serve.

A Tale of Two Cities
by Sahil Mehta, Estragon Tapas Bar

Cocktail Ingredients:

.5 oz Luxardo Amaro Abano
.5 oz Luxardo Maraschino

.5 oz Luxardo Amaretto di Saschira
.5 oz fresh lemon juice

.5 oz egg white

Luxardo Original Maraschino Cherry for garnish
Lemon peel for garnish

Preparation Instructions: 
Add the first five ingredients to a mixing glass and shake for ten seconds. Add ice and shake for 30 seconds. Double strain into a vintage cocktail glass or an old fashioned glass. Garnish with cherry and lemon peel.


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