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2013 Luxardo Cocktail Cup LA and NYC Semi-Finalist Recipes

EventsSpirits
08.29.2013

2013 Luxardo Cocktail Cup

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

LOS ANGELES

Name: Gregory Westcott
Bar Name: MB Post

Cocktail Name: Southern Hospitality

Explanation of cocktail name and concept:
Southern Hospitality Punch is not only inspired by the South’s love for bourbon and reputation for making guest feel welcome but also my love of a Southern California summertime with grilled farm fresh peaches and a charred white oak infusion. The combination of Luxardo’s superior products and the finest from Anchor Distilling Co. take the spirt forward cocktail from The South to a beach bonfire in Southern Cali.

Cocktail Ingredients:
2 oz Hirsch Small Batch Reserve Bourbon
1/2 oz Luxardo Apricot Liqueur
1/4 oz Luxardo Bitter
2 oz Southern Hospitality House-made Punch Mix

Punch Ingredients:

Cranberry Juice
Vanilla Bean
Wildflower Honey
Orange peel
Cinnamon infused simple syrup
Grilled Farm Fresh Peaches
Grilled Cinnamon Sticks
Charred White Oak
Preparation Instructions:
Peaches are cut in half, then grilled on an open flame until slightly chard. They are diced and added to a large container along with:
Cranberry Juice
Vanilla Bean
Wildflower Honey
Orange peel
Cinnamon Infused Simple Syrup
Grilled Cinnamon Sticks

A medium White Oak log is set on fire until charred and placed into the container and enclosed for the smoke infusion.

This is set aside for 24 hours.

The White Oak is removed and the Punch is strained, leaving only liquid.

Add all ingredients into mixing tin:

2 oz Hirsch Small Batch Reserve Bourbon
1/2 oz Luxardo Apricot Liqueur
1/4 oz Luxardo Bitter
2 oz Southern Hospitality House-made Punch Mix

Add ice and shake for 10 seconds. Strain into iced bucket glass. Add orange twist essence, sliced peaches and grated cinnamon for garnish.

Enjoy with a smile.

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Name: Naomi Schimek
Bar Name: The Spare Room at the Hollywood Roosevelt Hotel

Cocktail Name: The Bad and the Beautiful

Explanation of cocktail name and concept:
This cocktail is named after a movie starring Lana Turner. She filmed this role at the same time she was married to Stephen Crane, proprietor of The Luau in Beverly Hills, once the most glamorous watering hole in the city. I feel this cocktail brings together two very important aspects of our city’s heritage – the film industry and the  fact that LA is the birthplace of tiki.

Cocktail Ingredients:
.5 lemon, .5 passion fruit nectar, .75 Luxardo Morlacca, .5 Luxardo Kirsch, .5 Luxardo Abano, 1 Pink Pigeon Rum, 1 dash Angostura bitters

Preparation Instructions:
Add all ingredients into a cocktail tin except for .25 of the Morlacca. Shake with 1 oz crushed ice to emulsify, then pour all into a footed pilsner add more crushed ice and swizzle. Layer the remaining Morlacca and top with final crushed ice. Garnish with mint top, orchid and bamboo straw. Mist with essence of jasmine and ylang ylang. I make this by combining 10 drops each of jasmine and ylang ylang oil to 10ml of overproof neutral grain spirit and emulsify.

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Name: Brittini Rae
Bar Name: Goldie’s

Cocktail Name: California Aurora

Explanation of cocktail name and concept:
I wanted to create a cocktail that would have the essence of Southern California, using ingredients native to the region and what we are known for. Also, Californians tend me to be ‘early to rise’ so I thought an aperitif cocktail would fit best. I went hiking up in the Malibu hills and came across wild sage and wild poppy; providing floral, bright, and aromatic elements. So this cocktail, to me, represents the essence of the beautiful environment in which we live and work in. Also, the other ingredients are home to California, California wildflower honey as well as a California Lager.

The name, California Aurora, comes from the color and region in which the cocktail was inspired.  The final hue is a blend of orange, red, and yellow, similar to the same colors of a sunrise.  (Also, it was designed as an aperitif cocktail, something to “awaken” the pallet).

Cocktail Ingredients:
5-6 Fresh Sage Leaves
1/2 oz honey syrup
3/4 oz fresh lemon juice
1/2 oz Luxardo Apricot Liqueur
1 1/2 oz Luxardo Aperitivo
4 Drops California Poppy Oil
Top Anchor California Lager

Preparation Instructions:
In a small tin lightly press the sage to release the oils
Using a jigger, pour the ingredients (except the lager), so honey*, lemon, apricot liqueur and Aperitivo.  
Drop 4 small drops of California Poppy oil (acts like a bittering agent, similar to angosutura)
Add ice, Shake, Strain into an ice filled collins glass
Top with Anchor California Lager
Garnish with a California Poppy Flower and sage leaves

*Honey syrup is made with California Wildflower honey, using a 2:1 (honey:water) ratio

NEW YORK CITY

Name: Pamela Wiznitzer
Bar Name: The Dead Rabbit

Cocktail Name: No Sleep til Brooklyn

Explanation of cocktail name and concept:
New York City has always been known as the “city that never sleeps.” We are constantly on the go and to assist in our need to make the most of each day, most New Yorkers are religious coffee drinkers. Our city is filled with some of the finest coffee roasting joints in the country and to pay homage to both my amazing city and Italy, where the Luxardo products hail, I’ve crafted an aperitif style cocktail (lower proof) highlighting 3 different Luxardo products in a coffee cocktail (in honor of those caffeinated-driven Gothamists). It’s a collaboration of both worlds in a single cup! Plus, this cocktail can be replicated anywhere because all of the ingredients are easily accessible.

Cocktail Ingredients:
1.25 oz cold brew coffee
.75 oz Luxardo Amaretto di Saschira
.5 oz Luxardo Amaro Abano
.5 oz Luxardo Espresso
.75 oz aged rum
3 drops vanilla extract
.5 oz brown sugar syrup
2 dashes angostura bitters
2 dashes mole bitters

Preparation Instructions:
Combine all ingredients into a mixing glass. Add ice and stir until chilled and properly diluted. Strain up into a coffee/tea cup  and serve on a saucer.

Garnish: Side of cream (1.5 oz) whipped lightly so not thick with 5 drops of vanilla extract and a barspoon of Luxardo Amaretto whipped into the cream. It is an optional addition to the cocktail for the drinker.

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Name: KJ Williams
Bar Name: Flatiron Lounge

Cocktail Name: Plum Loco

Explanation of cocktail name and concept:
My intent was to make a brighter, more non traditional fruit forward Pina Colada variation. The name is a combination of the base fruit in the eau di vie and the fact that I used housemade Coco Lopez. The fact that these ingredients aren’t commonly seen together makes the the whole drink seem ‘a little crazy’. I mean, when is the last time you had a Slivovitz based cocktail? It may sound ‘Plum Loco’, but it’s delicious.

Cocktail Ingredients:
1 1/2 oz Luxardo Slivovitz
1/2 oz Junipero
3/4 oz grapefruit juice
1/2 oz coco KJ (housemade coco lopez)*
1/4 oz Luxardo Lemoncello
1 dash Angostura bitters-garnish
lemon wheel-garnish

Preparation Instructions:
Combine all ingredients in a tall pilsner glass which is half filled with pellet(crushed) ice. Swizzle until throughly mixed. Top with more pellet ice. Add 1 dash of Angostura spread across the top of the ice. Lemon wheel for garnish.

*Coco KJ: Combine 1 part Goya coconut cream to 1.5 parts white sugar, mix until all sugar is dissolved into mixture. Strain.

————-

Name: Brian Matthys
Bar Name: Le Bernardin

Cocktail Name: Improved Amaretto Fizz

Explanation of cocktail name and concept:
New York City represents a true melting pot of people, cultures, art and industry and for this drink I wanted to combine a number of different complex flavors, aromas and textures to create a delicious refreshing drink representative of New York. I also wanted to create a drink with liqueurs solely as the base and the Luxardo portfolio worked perfectly for that.

Cocktail Ingredients:
1.75 oz Luxardo Amaretto
.25 oz Luxardo Amaro Abano
.25 oz Luxardo Maraschino
1 oz fresh lemon juice
Egg white
2 oz Club Soda

Preparation Instructions:
Combine Luxardo Amaretto, Luxardo Maraschino, fresh lemon juice and egg white and dry shake. Add ice and shake again. Strain into an ice-filled high ball glass, top with soda and float Luxardo Amaro Abano on top. Garnish with an orange twist and Luxardo maraschino cherry. Cheers!



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