We are pleased to announce the three semi-finalists from New York City for Mutineer Magazine’s Luxardo Cocktail Cup: Payman Bahmani from Please Don’t Tell; Aaron Polsky from Neta & Amor y Amargo; and Dominic Venegas from NoMad Hotel.
The semi-finalists were selected by our New York judge Talia Baiocchi of EATER New York, who will narrow down the list over the next week to a single finalist who will represent New York 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.
by Payman Bahmani, Please Don’t Tell
1.5 oz Luxardo Bitter
.5 oz Old Potrero 18th Century Whiskey
.25 oz Luxardo Maraschino
.75 oz lemon juice .5 oz honey syrup (2 parts honey to 1 part water)
.25 oz grapefruit juice
grapefruit peel disc
grapefruit half-wheel (garnish)
lemon half-wheel (garnish)
Preparation Instructions: Place all ingredients except the grapefruit disc in a cocktail shaker. Shake with ice and strain into a chilled, ice-filled rocks glass. Squeeze the grapefruit peel disc over the drink to release its oils and discard. Arrange the grapefruit and lemon half-wheels as garnish on the drink.
1.5 oz Junipero Gin
.5 oz Cocchi Vermouth di Torino
.5 oz Luxardo Amaretto di Saschira
.25 oz Luxardo Fernet
3 dashes Luxardo Maraschino
6 drops Bittermens Burlesque Bitters
orange twist (garnish)
Preparation Instructions: Combine ingredients, stir. Strain neat into chilled single old-fashioned glass. Express Orange twist over cocktail. Enjoy Nutty Trombone.
by Dominic Venegas, NoMad Hotel
1 oz Luxardo Maraschino
1 oz Banks Rum
1 oz brut Champagne
.75 oz grapefruit juice
.5 oz Cocchi Americano
.5 oz mead
Preparation Instructions: Add ingredients, except for sparkling wine to an ice filled cocktail tin and shake. Strain into an ice filled highball glass that has sliced pears and cucumbers placed amongst the ice. Top with brut Champagne. Garnish with grapefruit peel and mint sprig.