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Luxardo Cocktail Cup: Announcing the Los Angeles Semi-Finalists


Luxardo Cocktail Cup

We are pleased to announce the three semi-finalists from Los Angeles for Mutineer Magazine’s Luxardo Cocktail Cup: Joel Black of Fords Filling Station; Gina Kent from SoHo House; and Paul Sanguinetti from Rays and Stark Bar.

The semi-finalists were selected by our Los Angeles judge Billy Harris of Hanging with Harris http://www.smallscreennetwork.com/hangingwithharris/ on Small Screen Network http://www.smallscreennetwork.com/, who will narrow down the list over the next week to a single finalist who will represent Los Angeles 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.

Bourbon Bunny Maker
by Joel Black, Ford’s Filling Station

Cocktail Ingredients:

1.5 oz Hirsch Small Batch Reserve Kentucky Straight Bourbon Whiskey

.25 oz fresh lemon juice

.75 oz Luxardo Apricot
1 oz fresh carrot juice

1 oz chamomile tea

Preparation Instructions:
Build in a shaker. Add all ingredients and one scoop of cracked ice. Shake nice & easy. Dump into a highball glass. Add ice for proper wash line. Garnish with 2 – 1″ length x 1/4″ thick carrot sticks. Garnish with 1 chamomile flower (fresh when in season, dried when out of season).

Caffe Molto Corretto
by Gina Kent, Soho House

Cocktail Ingredients:

1 oz Luxardo Grappa Euganea

1 oz Marc de Hospice de Beaune
.5 oz Luxardo Espresso Italian Coffee Liqueur
.25 oz Luxardo Amaro Abano

2 dashes orange bitters

absinthe rinse

Preparation Instructions: 
Stir all ingredients and strain into an absinthe-rinsed cocktail glass.

The Golden Sour
by Paul Sanguinetti, Rays and Stark Bar

Cocktail Ingredients:

1 oz Don Cesar Pisco Puro
1 oz Luxardo Grappa Euganea
.75 oz Luxardo Limoncello
1 barspoon Luxardo Maraschino

1 oz lemon juice

1 egg white

lemon verbena leaf

dark chocolate

Preparation Instructions: 
Build all ingredients except chocolate and lemon verbena in a shaker tin. Vigorously dry shake for 10 seconds. Add ice and shake again. Strain into cocktail coupe and garnish with freshly shaved dark chocolate and one lemon verbena leaf.


  1. Mutineer Magazine’s Luxardo Cocktail Cup Finalists to be Announced on Tuesday | Mutineer Magazine | Sunday, December 2, 2012

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