After much anticipation, the finalists for Mutineer Magazine’s Luxardo Cocktail Cup are in! Congrats to all the finalists, and we’ll see you in San Francisco in October!
Goat Town Swizzle
by Clint Rogers, Henri
1 oz Old Portrero Straight Rye Whiskey
.5 oz Luxardo Apricot
.33 oz Luxardo Fernet
.75 oz lemon juice
.5 oz homemade orgeat*
“minted” crushed ice**
4 dashes Angostura Bitters
3 dashes Fee Bros. Orange Bitters
Garnish with wide spiraled lemon peel and sprig of fresh spearmint
Preparation Instructions: In a collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzzling” cocktail with stick until cocktail is blended and ice forms on outside of glass. Top with more “minted” crushed ice and garnish with lemon and mint. Serve with a straw.
Soak 30 oz. of blanched almonds in water for 30 minutes.
Drain water and add 18 oz. of fresh water along with 2 oz. of Mandorlo almond infused grappa.
– Seal container and let rest over night.
– The next day add contents to blender and puree.
– Drain through a cheese cloth.
– Take the remaining liquid and add 2 cups of sugar.
– Bring just to a boil and then remove from heat.
– Add 5 dashes orange bitters and 1 tsp orange flower water.
– Once cool whisk in 1 tsp of xantham gum to stabilize.
Blend mint with water and add to pot.
– Bring to a boil until chlorophyll separates from mint.
– Add mint Chlorophyll to water and freeze in a shallow pan.
– When ready to serve break ice away from pan and crush ice in a clean bar towel.
Bourbon Bunny Maker
by Joel Black, Ford’s Filling Station
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
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).
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.
Annegato al Luxardo
by Nathan Gerdes, Kask
1 oz Luxardo Amaro Abano
1.5 oz Oblique Cold Brew Coffee
.5 oz Imbue Petal and Thorn
.5 oz half & half
.25 oz rich demerara syrup (2:1)
7 drops vanilla extract
Preparation Instructions: Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain into a coupe glass. Serve up. Garnish with a piece of shaved dark chocolate.
A Tale of Two Cities
by Sahil Mehta, Estragon Tapas Bar
.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.
New York City:
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.
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!