London’s Tim Robinson Wins Luxardo Masters of Maraschino Scotland 2012

In Competitions

This is the first time Luxardo have brought their Masters of Maraschino competition to Scotland, but the nation’s bartenders immediately embraced it.

Winner Tim Robinson, clutching a 1960s vintage bottle of Luxardo.

The comp runs in tandem with the UKBG, and tasks each competitor with creating a Luxardo Maraschino cocktail, which must contain a minimum of 15ml Luxardo Maraschino, nomore than 7 ingredients and only one homemade ingredient.

The standard of both the drinks and performances was very high, with the competitors clearly enthusiastic to be using Luxardo in a cocktail competition.

Somewhat ironically, first and second place were both taken by Londoners, competing in Scotland because they were unable to make the Southern heat, but third place went to Edinburgh, so Scotland’s honour remained intact.

The winners:

  1. Tim Robninson, Twist Events, London
  2. Peter Merheb, Le Pont De La Tour, London
  3. Will Cox, Monteith’s, Edinburgh

The drinks

First place: Tim Robinson, Twist Events

The Smokey Old Scribe

  • 20ml Vintage Maraschino Liqueur (approx 1975)
  • 25ml V.E.P. Yellow Chartreuse
  • 25ml Del Maguey Tobala (Wild Mountain) Mezcal
  • 25ml Fresh lime juice
  • 5ml Home made black pepper syrup
  • 15ml Egg white
  • Dandelion & burdock bitters.

Spritz the inside of a chilled coupe with the bitters using an atomiser.

Dry shake all the ingredients except bitters, then shake again with cubed ice. Double strain into the prepared chilled coupe.

Second place: Peter Merheb, Le Pont De La Tour, London

Cellar Door

  • 20ml Luxardo Maraschino infused with cinnamon, vanilla, orange zest and maraschino cherries
  • 35ml Yamazaki 18yo
  • 15ml Lustao East India Sherry
  • 3 Cherries infused with Luxardo Maraschino, cinnamon, vanilla, orange zest.
  • Garnish with orange slice and a cherry

Third place: Will Cox, Monteith’s, Edinburgh

The Situation

  • 20ml Luxardo Maraschino
  • 20ml Cocchi Vermouth Di Torino
  • 30ml Laird’s Bonded Applejack
  • 25ml Fresh lemon juice
  • 2 Barspoons lavender sugar
  • 2 Dashes Peychaud’s Bitters
  • 1 Dash egg white

Shake and strain into a cocktail glass. Garnish with lavender and a miniature apple.

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