“I am extremely pleased to see how great this contest turned out and the buzz and excitement that the contestants had in support of Averna and each other,” said Paolo Domeneghetti. “We are eager to add the each of these imaginative and lively drinks to our cocktail repertoire.”
The five semifinalists were selected from the three regional competitions (two each from the San Francisco and New York competitions, one from the Miami competition) and will win a trip to Sicily to compete in the finals at the Averna distillery this fall. The grand prize winner will receive a $1,500 American Express gift card.
Jeffrey Hollinger, Absinthe Brasserie & Bar
Midnight In Sicily
Combine ingredients in an ice filled cocktail shaker and shake for 20 to 30 seconds, or until well chilled. Double strain through a fine meshed strainer into a chilled cocktail glass. Garnish with the flamed blood orange rind.
First make bitter mint cream: add mint bitters and heavy cream to a cocktail shaker. Dry shake (no ice) for 30 seconds. Set aside. Then stir Averna, tequila, and cacao in a mixing glass full of ice for 45 seconds. Strain into a chilled cocktail glass. Using a bar spoon, carefully layer the cream on top of the cocktail. Garnish with shaved chocolate and fresh mint sprig.
Shake ingredients with ice, strain into a long glass with ice. Top with Champagne.
Shake, shake, shake, strain into coupe glass, float 5 drops Xocolatl Mole Bitters.
In a Boston shaker add Berries and fresh citrus. Muddle. Add Averna and gin. Shake with ice. Double strain into a chilled 8 ounce cocktail glass. Using a wooden pick horizontally, place 2 citrus leaves vertically through the pick, then in a fan shape add thin slices of half moon lime wheels and then a raspberry. On the lime slices, add the peel of the Minneola on top on the outside of the lime. Place on the edge of a cocktail glass.