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Mutineer Magazine’s Luxardo Cocktail Cup Finalists Announced [Updated]

Spirits
09.04.2012

Luxardo Cocktail Cup

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!

Chicago:

Goat Town Swizzle
by Clint Rogers, Henri

Cocktail Ingredients:

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.



*Homemade Orgeat:
 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.

**Minted” Ice:
 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.

Los Angeles:

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).

Seattle:

Una Oportunidad
by Andrew Friedman, Liberty Bar

Cocktail Ingredients:

1.5 oz Chinaco Añejo
.5 oz Luxardo Apricot

.25 oz Luxardo Fernet
.25 oz fresh lemon juice

.25 oz simple syrup

dash Liberty House Lemon Bitters

dried apricot wheel


Preparation Instructions: 
Add all liquid ingredients into shaker tin, shake the hell out of it and pour into Glencairn Glass. Garnish with Apricot Wheel.

Portland:

Annegato al Luxardo
by Nathan Gerdes, Kask

Cocktail Ingredients:

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.

Boston:

A Tale of Two Cities
by Sahil Mehta, Estragon Tapas Bar

Cocktail Ingredients:

.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:

Dirty Martinez
by Aaron Polsky, Neta & Amor y Amargo

Cocktail Ingredients:

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.

San Francisco:

Canevari Cocktail
by Darren Crawford, Bourbon & Branch

Cocktail Ingredients:

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
lemon peel


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!



Comments

  1. » Clint Rogers Named National Champion of Luxardo Cocktail Cup | Thursday, November 15, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with « minted » crushed ice. Begin « swizzling » 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. * Homemade Orgeat & « Minted » Ice recipes here. […]


  2. » Clint Rogers Named National Champion of Luxardo CocktailCup | Thursday, November 15, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with « minted » crushed ice. Begin « swizzling » 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. * Homemade Orgeat & « Minted » Ice recipes here. […]


  3. Clint Rogers Named National Champion of Luxardo CocktailCup | Thursday, November 15, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with « minted » crushed ice. Begin « swizzling » 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. * Homemade Orgeat & « Minted » Ice recipes here. […]


  4. Clint Rogers Named National Champion of Luxardo Cocktail Cup | Thursday, November 15, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with « minted » crushed ice. Begin « swizzling » 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. * Homemade Orgeat & « Minted » Ice recipes here. […]


  5. Clint Rogers Named National Champion of Luxardo Cocktail Cup | Canal France | Thursday, November 15, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  6. Clint Rogers Named National Champion of Luxardo CocktailCup | Canal France | Thursday, November 15, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  7. Clint Rogers Named National Champion of Luxardo Cocktail Cup | Mkt PR | Friday, November 16, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  8. Clint Rogers Named National Champion of Luxardo CocktailCup | Mkt PR | Friday, November 16, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  9. Clint Rogers Named National Champion of Luxardo Cocktail Cup « Inforoom | Friday, November 16, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  10. Clint Rogers Named National Champion of Luxardo CocktailCup « Inforoom | Friday, November 16, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  11. Clint Rogers Named National Champion of Luxardo Cocktail Cup | Japan Economics News | Sunday, November 18, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  12. Clint Rogers Named National Champion of Luxardo CocktailCup | Japan Economics News | Sunday, November 18, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  13. Clint Rogers Named National Champion of Luxardo Cocktail Cup | Market Updates | Monday, November 19, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  14. Clint Rogers Named National Champion of Luxardo CocktailCup | Market Updates | Monday, November 19, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  15. Clint Rogers Named National Champion of Luxardo Cocktail Cup | Korean News Currents | Monday, November 19, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  16. Clint Rogers Named National Champion of Luxardo CocktailCup | Korean News Currents | Monday, November 19, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  17. Clint Rogers Named National Champion of Luxardo CocktailCup | California Hispánica | Monday, November 19, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  18. Clint Rogers Named National Champion of Luxardo Cocktail Cup | California Hispánica | Monday, November 19, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  19. Clint Rogers Named National Champion of Luxardo Cocktail Cup | Colombia Prensa | Wednesday, November 28, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  20. Clint Rogers Named National Champion of Luxardo CocktailCup | Colombia Prensa | Wednesday, November 28, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]


  21. Clint Rogers Named National Champion of Luxardo Cocktail Cup « Press Release Europe | Friday, December 14, 2012

    […] In a Collins glass, add ingredients beginning with orgeat and ending with rye. Fill glass half full with “minted” crushed ice. Begin “swizzling” 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. * Homemade Orgeat & “Minted” Ice recipes here. […]



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