Now in its third year, Luxardo will host the Masters of Maraschino competition at Boutique Bar Show in London on September 24, 2013, judged by representatives of the UK Bartenders Guild and Matteo Luxardo from Luxardo.
Entries need to be submitted by September 1 to Su-Lin Ong, Luxardo Masters of Maraschino competition manager, at firstname.lastname@example.org. Entries must contain the cocktail’s name, the recipe and the bartender’s name, telephone, email and the name and address of their bar.
The cocktails will be judged on taste, skill and the perfect balance. The top prize is a visit to the scenic home of Luxardo in Torreglia, Italy, hosted by Matteo and the Luxardo family, plus an authentic vintage bottle of Luxardo Maraschino. There are further prizes and surprises for the runner-up and all finalists.
Matteo said: “I am extremely happy to judge such highly talented mixologists every year and to host winners at Luxardo in Italy. The cocktails over the years have been beautifully original and very well created.
“Luxardo Maraschino is a key ingredient in classics like the Aviation and Martinez, and some of the exciting new maraschino mixes are set to be future classics.”
Luxardo Maraschino, with an ABV of 32 per cent, is made from marasca cherries in the Luxardo orchards in Torreglia, known for their stunning blossom. Luxardo owns over 22,000 marasca cherry trees and this sour cherry variety is exclusively cultivated by Luxardo.
Maraschino is one of the very few liqueurs in the world produced by distillation. The distillate is aged for two years in Finnish ash-wood vats.
Its straw-encased bottle is widely recognised and the paper label features some of the many medals won in international competitions from the mid-19th century to the present.
Last year’s Luxardo Master of Maraschino winner was Elliot Ball (pictured) of Shaker & Company bar in London, who created the Torreglian Accord.
Torreglian Accord by Elliot Ball
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 the ingredients together and strain into a decorative coupette. Garnish with a marasca cherry previously soaked in Luxardo kirsch.