We are pleased to announce the three semi-finalists from San Francisco for Mutineer Magazine’s Luxardo Cocktail Cup: Darren Crawford from Bourbon & Branch; Claire Sprouse from Rickhouse; and Summer-Jane Bell from The New Easy.
The semi-finalists were selected by our San Francisco judge, Allie Pape of 7×7 San Francisco, who will narrow down the list over the next week to a single finalist who will represent San Francisco 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 Darren Crawford, Bourbon & Branch
2 oz Old Portrero Straight Rye Whiskey
1 barspoon Luxardo Fernet
1 barspoon Luxardo Amaretto di Saschira
1 barspoon Luxardo Maraschino
1 barspoon Gomme
1 dash Orange Bitters
1 dash Angostura Bitters
5 sprays Luxardo Anisette
Preparation Instructions: Chill an Old Fashioned Glass with ice and set aside. Place all ingredients except the Anisette and lemon peel in a mixing glass, add cracked ice, and stir until well chilled and diluted. Dump the ice from the glass and spray a fine mist of Anisette to completely coat the inside. Pour in the diluted cocktail from the mixing glass and garnish with a lemon peel, making sure to express the oils over the surface of the drink. Discard the peel. Smile! Enjoy!
North Beach Julep
by Claire Sprouse, Rickhouse
1.5 oz Luxardo Bitter
.5 oz The Glenrothes Select Reserve
.5 oz smoked maple syrup (no added water, cold-smoked process with maplewood)
10-15 mint leaves pinch of sea salt & mint sprig for garnish
Preparation Instructions: In an old fashioned glass, lightly press mint to release oils. Build the other ingredients in glass. Top with crushed ice and stir until slightly diluted and all ingredients are combined evenly. Top with more crushed ice and garnish with mint sprig and a sprinkle of sea salt.
Zara’s Crimson Flame
by Summer-Jane Bell, The New Easy
6 Luxardo Original Maraschino Cherries
.75 oz Luxardo Bitter
.75 oz Luxardo Apricot
.75 oz Lemon Juice
.75 oz Hirsch Small Batch Reserve Kentucky Straight Bourbon Whiskey
Preparation Instructions: Place 5 Luxardo cherries at the bottom of a pint glass. Flambe the cherries with a lit match and a mister of over proof rum and Angostura Bitters. Muddle the warm, caramelized cherries. Add Luxardo Bitter, Luxardo Apricot, lemon juice and Hirsch Bourbon. Shake with ice and double strain into a chilled coupe glass. Garnish with thin, rectangular slices of dried apricot swirling around a Luxardo Cherry on a pick across the glass.