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2013 Luxardo Cocktail Cup Boston and Chicago Semi-Finalist Recipes

EventsSpirits
08.28.2013

2013 Luxardo Cocktail Cup

Below are the cocktail recipes of Boston’s and Chicago’s semi-finalists for the 2013 Luxardo Cocktail Cup.

BOSTON

Name: David Delaney Jr
Bar Name: Citizen Public House

Cocktail Name: Mexican Street Corn

Explanation of cocktail name and concept:
My cocktail was designed as a low ABV summertime sipper.  One of my favorite things about summer is fresh corn on the cobb and one of my favorite ways to eat it is with fresh lime and cinnamon.  This cocktail is meant to utilize those flavors while maintaining a light and refreshing taste to be sipped on the hottest of summer days.

Cocktail Ingredients:
1.5 oz Luxardo Aperitivo
.5 oz Chinaco Reposado
1.5 oz Cinnamon Corn Milk*
.75 oz Fresh Lime Juice

————-

Name: Naomi Levy
Bar Name: Eastern Standard Kitchen & Drinks

Cocktail Name: True Dish

Explanation of cocktail name and concept:
When thinking about some of the classic Italian flavors that Luxardo products offer, I thought they would lend themselves well to another mediterranean cuisine, middle eastern. This cocktail is about my personal heritage that happens to intertwine with Boston’s. Brookline is just down the road from Eastern Standard and has a primarily Jewish population with Jewish delis, restaurants and bakeries (with Israeli style baklava) dotting the streets, primarily in the Coolidge Corner neighborhood. It also happens to be where my parents were married. With half of my family being from and living in Israel, I used one of my favorite childhood treats, baklava, as the jumping off point for this cocktail and as the basis for it’s flavors. I chose baklava not only for it’s tie to Brookline, but also to it’s tie to another Boston area, Watertown. Watertown has been on the forefront of all Bostonian’s minds this year and I wanted to tip my hat as well to the shared heritage of the primarily Armenian and Greek population of that part of the city. The name, True Dish, is a reference to another of my childhood favorites, Disney’s Aladdin, and is from the song “Friend Like Me”, my earliest memory of a pop culture reference to baklava.

Cocktail Ingredients:
1 oz. No. 3 Gin
1/2 oz. Luxardo Angioletto Hazelnut Liqueur
1/2 oz. Luxardo Amaretto di Saschira
1/2 oz. Cinnamon Honey Syrup
1/4 oz. Luxardo Limoncello
1 dash Orange Blossom Water
1 whole egg
Garnish: crushed pistachios (salted)

Preparation Instructions:
Mount all ingredients and dry shake. Add ice and shake. Strain into a coupe glass and garnish with crushed pistachios.

To make Cinnamon Honey Syrup:
Combine 2 cups of Clover Honey with 2 cups of water and heat until the honey “breaks.” Add in 5 broken up sticks of cinnamon and steep over low heat for 20-30 minutes. Remove from stove and store in the refrigerator for 24 hours. After 24 hours strain out cinnamon sticks.

—–

Name: Erick Smith
Bar Name: Mezcal Cantina

Cocktail Name: Still Dreaming

Explanation of cocktail name and concept:
It was a goal for me from the beginning to take two bold flavored Luxardo products and make a balanced and approachable cocktail honoring distillation and the vapor that keeps us all in business.  At the same time it was important to me to have a unique flavor.  When I settled on Amaro and Sambuca, I was further motivated by the challenge of creating a dark beverage flavorful enough that costumers would see past its arguable murk.  Finally I thought the name should subtly tip its hat to distilling and the wonderful work of Luxardo brand while still being an alluring name you could find on a menu.   If a still could dream, what would it dream about?

Cocktail Ingredients:
1 ounce Hophead Vodka
1 ounce Luxardo Amaro Abano
0.25 ounce Luxardo Sambuca Passione Nera
0.5 ounce Honey Syrup (1:1 Honey to Water heated and stirred until mixed)
0.5 ounce Fresh Squeezed Lemon Juice
1 ounce Anchor Steam Beer
1 Lemon Zest
1 Luxardo Maraschino Cherry

Preparation Instructions:
Combine 1 ounce Hophead Vodka, 1 ounce Amaro Abano, 1/4 ounce Sambuca Passione Nera, 1/2 ounce Honey Syrup, and 1/2 ounce Lemon juice  in a shaker tin, add ice, and shake.  Pour 1 ounce Anchor Steam Beer into a chilled cocktail glass and strain the contents of the shaker over the top.  Zest with a lemon, brushing the glass with the rind, then, wrap the zest half-way around a Luxardo Maraschino cherry, spear though both ends and garnish.  Serve to the fellow dwellers of the night.

CHICAGO

Name: Liz Pearce
Bar Name: The Drawing Room

Cocktail Name: The Fifth Star

Explanation of cocktail name and concept:
The Chicago flag features four stars, though originally it only had two. The original two stars were put in place to commemorate two important events in the city’s history, with two more to follow to commemorate other important events. An additional fifth star has been proposed, but has yet to be accepted. Chicago is notoriously a whiskey town, with long winters. We need strong but delicious drinks to keep the blood flowin’.

Cocktail Ingredients:
1.5 oz Nikka Taketsuru
.25 oz Luxardo Amaretto
.5 oz Luxardo Bitter
.5 oz Luxardo Fernet
.25 oz Lustau Dry Olorosso Sherry
.5 oz La Colombe Cold Draft Coffee
1 Dash Fee’s Aromatic Bitters
1 Dash Bittercube Cherry Bark Vanilla Bitters

Preparation Instructions:
Place all ingredients in a mixing glass, stir to dillute. Strain into a chilled coupe, very light lemon oil expression over the top. No garnish.

—–

Name: Julia Momose
Bar Name: The Aviary

Cocktail Name: Broad Shoulders

Explanation of cocktail name and concept:
Chicago is sometimes called the “City of Broad Shoulders,” a name adapted from Carl Sandburg’s poem “Chicago.”
“Hog butcher for the world,
Tool maker, stacker of wheat,
Player with railroads and the nation’s freight handler;
Stormy, husky, brawling,
City of the big shoulders.”

This is a bitter cocktail. I chose the Nikka Taketsuru 12 Yr. for the rich notes of peat, and the hint of salinity from the ocean. This, paired with the salt solution softens the bitterness of the Luxardo Bitter, Maurin Quina and Jeppson’s Malort. The Luxardo Triplum is there to pick up on the citrus notes that linger in the other liqueurs, tying together a bitter, yet bright cocktail. Throwing the cocktail serves the obvious purpose of chilling and diluting the drink, but also offers a significant amount of aeration without “bruising” the ingredients. The actual act of throwing a cocktail also gives the look of broadened shoulders and the liquid cascades from glass to glass.

Cocktail Ingredients:
2 oz. Nikka Taketsuru Pure Malt 12 Yr. Old
3/4 oz. Luxardo Bitter
1/4 oz. Maurin Quina
1/4 oz. Jeppson’s Malort
1/8 oz. Luxardo Triplum
1-2 drops Salt Solution*

Orange zest to garnish

Preparation Instructions:
Prepare two mixing glasses.
Fill one with good ice (preferably kold draft), and pour the ingredients into the other.
Set a julep strainer into the mixing glass with ice and extend your arm upwards.
Bring the filled mixing glass up to the iced glass and pour the ingredients onto the ice.
Using the strainer to hold the ice back, start to pour the cocktail back into the first glass, while bringing it down, extending the distance between the two glasses. Before finishing the pour, bring the lower glass back up to the other.
Pour the contents back over the ice and then start the process again, throwing the cocktail back and forth between the two glasses about five times.
Strain off into a chilled cocktail glass.
Cut a fresh swath of orange and express the oils over the cocktail. Finish by sweeping the zest over the rim of the glass and letting the peel slip into the glass.

*to make the Salt Solution, dissolve one part kosher salt into three parts filtered water, by weight.

—–

Name: Stephanie Andrews
Bar Name: The Aviary

Cocktail Name: Mutiny on Morgan

Explanation of cocktail name and concept:
When I saw the amount of Luxardo products available the idea of a “suicide” came to mind, as a child going to get Chicago dogs, instead of choosing one soda to accompy my hot dog you would go down the line and get a little bit of everything in your cup. Reminiscent of my younger days I combined these ingredients to make my adult version of the “suicide”.

Cocktail Ingredients:
Carbonated Cocktail:

1oz English harbour 10yr rum
1/2 Luxardo amaro abano
1oz Maurin quinia
1/4oz Luxardo bitter
1/8oz Luxardo maraschino
3/4oz lemon juice
1/2 1:1 simple syrup

Sour:

1oz junipero gin
1/2oz chinaco blanco tequila
3/4oz lemon juice
1/4oz mezcal (del maguey vida)
1/2oz 1:1 simple syrup
5 drops Bittercube Jamaican #1 bitters
Preparation Instructions:
Combine carbonated cocktail ingredients in a shaker, shake strain into a Perlini carbonation system. Carbonate, bottle.

Sour:
Combine everything except bitters and tincture. Dry shake, shake and strain. Top with tincture and bitters

Sip both cocktails, then combine entirely and enjoy together



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