Luxardo Masters of Maraschino Final
12 bartenders from across the UK battled it out at Boutique Bar Show for the honour of becoming Luxardo Master of Maraschino 2012.
This year’s Boutique Bar Show saw 4 competitions take place on the main stage over 2 days. Kicking off all the action was the Luxardo Masters of Maraschino Final and they certainly kicked it off with a bang.
With the finalists not only coming from different parts of the country but also different types of venues the variety of drinks gave the judging panel of Matteo Luxardo, Luca Cordiglieri from the UKBG and BarLifeUK a tough job.
Each contestant had 5 minutes to create their Luxardo Maraschino creation which had to contain a minimum of 15ml Luxardo Maraschino, no more than 7 ingredients and only one homemade ingredient.
They were battling it out for a trip to the home of Luxardo near Venice in Italy along with a rare vintage 1950’s bottle of Luxardo Maraschino. The runner up also got their hands on a voucher for £150 to spend in any restaurant of their choice.
The variety of ingredients used was fascinating with Stone’s Ginger Wine, Lemongrass infused Shochu, Mozart Dry, Balsamic Vinegar, Grappa, Hibiscus syrup and double roasted coffee infused cognac all making a showing.
However it was one of the more classic style cocktails (all be it with a unique twist) that took out top prize presented by Elliot Ball of Shaker & Company. His cocktail The Torreglian Accord wowed the judges with its elegant balance and personalised twist in the form of a housemade lemon-grapefruit cordial.
Second place went to Daniel O’Reilly who had travelled on an overnight coach from Chester to get to London in time for the competition – great respect. Third place was taken out by Pie Panah from Little House, Mayfair continuing his recent good form in comps.
All the recipes are below. However fear not if you think you have a corking Luxardo Maraschino cocktail there is still one more final to go at the Glasgow Boutique Bar Show – click here for entry details.
1st Place – Elliot Ball, Shaker & Company, London
The Torreglian Accord
- 15ml Luxardo Maraschino
- 25ml Buffalo Trace bourbon
- 25ml Rémy Martin VSOP cognac
- 5ml housemade lemon-grapefruit cordial
- 1 dash Grande Elixir de la Chartreuse
Long stir all together, strain into a decorative coupette, garnish with a marasca cherry previously soaked in Luxardo kirsch.
Elliot adds his tasting notes: “the beautiful complexities in the dark cherry and almond aromas, both of which I enjoy in Luxardo Maraschino. With the addition of the intense Chartreuse Elixir, the result is an accidental blend of three of my favourites – the Sazerac, Last Word and Gimlet; all of which do credit to this superb Maraschino.”
2nd Place – Daniel O’Reilly, Havanas, Chester
- 20ml Luxardo Maraschino
- 40ml Tapatio Blanco Tequila
- 4 drops Dandelion & Burdock Bitters
- 10ml Laphroaig 10 year old
- Orange zest
Use Laphroaig as rinse for glass. Serve straight up in a rocks glass with a side serve of dark chocolate and cherries.
3rd Place – Pie Panah, Little House, Mayfair, London
- 35ml Luxardo Maraschino
- 30ml Pinot Nero
- 5ml Ardbeg
- 5 grinds of cracked black pepper
- Handful of cloves
Stirred down, double strained into a coupette glass and garnished with a Luxardo Maraschino Cherry.