We are pleased to announce the three semi-finalists from Seattle for Mutineer Magazine’s Luxardo Cocktail Cup: Anu Apte from Rob Roy; Andrew Friedman from Liberty Bar; and David Nelson from Il Bistro.
The semi-finalists were selected by our Seattle judge Shalini Gujavarty of EATER Seattle, who will narrow down the list over the next week to a single finalist who will represent Seattle 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.
DeLux Saffron Sandalwood
by Anu Apte, Rob Roy
1.5 oz No.3 Gin
.5 oz Luxardo Slivovitz
.5 oz Luxardo Maraschino
.75 oz fresh squeezed lemon juice
Barspoon of 2:1 cane syrup
1 egg white
3-4 strands of saffron
sprinkle of edible sandalwood powder
Preparation Instructions: Crack fresh egg white into mixing tin. Add saffron and all liquids except cane syrup. Dry shake (use Hawthorne spring if preferred) for about 8 seconds (discard spring if needed). Add sugar and fill shaking vessel with ice. Shake for approx. 10 seconds and double strain into a chilled footed rocks glass. Sprinkle edible sandalwood over the foam for aroma/garnish. Drink and be merry!
by Andrew Friedman, Liberty Bar
Preparation Instructions: Add all liquid ingredients into shaker tin, shake the hell out of it and pour into Glencairn Glass. Garnish with Apricot Wheel.
by David Nelson, Il Bistro
Preparation Instructions: Build all ingredients into a mixing glass. Add ice and shake. Strain into a chilled cocktail glass. Garnish with a lemon twist.