Room 776 - And the Winner is . . .

Winning Cocktails at International Bartending Championships

For the preparation of this following set of drinks, they are to be shaken or stirred, then strained into a chilled cocktail glass, unless otherwise noted.

1955 – Amsterdam – Conca D’Oro
1oz Beefeater London dry gin, ¼ oz Bols cherry brandy, ¼ oz Dekuyper triple sec, and ¼ oz Rene Neil maraschino liqueur. Garnish with a twist of orange peel

1959 – Copenhagen – Petite Fleur
1oz Bacardi white rum, ½ oz Cointreau, ½ oz grapefruit juice.

1964 – Great Britian – Mar Del Plata
1oz Boodles gin, ¾ oz Noilly Prat dry vermouth, ¼ oz Benedictine,
and a dash of Grand Marnier. Garnish with a twist of lemon peel

1967 – Spain – Mallorca
1 ¼ oz Barbancourt white rum, ½ oz Gallo dry vermouth, ½ oz Hiram Walker creme de banana, and ½ oz Drambuie

1973 – Los Angeles – Festrus
¾ oz each of the following: Skyy vodka, Grand Marnier, Cinzano bitter. Garnish with a twist of orange peel

1979 – Yugoslavia – Alleluja
This drink goes in a tumbler filled with cubed or cracked ice. Shake & strain over
ice. 1oz Don Julio tequila, ½ oz Luxardo maraschino liqueur, ½ oz lemon juice, ½ oz Bols blue curacao, and a dash of egg white. Strain in and top with Schweppes bitter lemon. Garnish with a slice of lemon, twist of orange peel, a sprig of mint, and 2 cherries

1982 – Portugal – Moonlight
1oz hot coffee, ½ oz fresh cream, ½ oz Mandarine Imperial, ¼ oz Hennessey cognac, ¼ oz simple syrup. Garnish with a twist of Mandarine orange peel

1990 – Mexico – Raquel
¾ oz Ketel One vodka, ½ oz Marie Brizard Parfait Amour, ½ oz Dekuyper blue curacao,½ oz Peter Heering cacao, and ¼ oz cream

1996 – Tokyo – Sweetheart
¾ oz Marie Brizard Parfait Amour, ½ oz amaretto DiSaronno, ½ oz vanilla syrup, ½ oz cream, and ¼ oz Marie Brizard red curacao. Garnish with a dust of cinnamon, a sprig
of mint, a twist of lemon peel, and a cherry

2002 – Slovenia – Smile
This drink goes in a tall glass of choice, filled with cubed or cracked ice. Shake & strain over ice, 1 ¼ oz Absolut Mandrin vodka, ¾ oz Marie Brizard Charleston Follies, ½ oz Martini & Rossi dry vermouth, ½ oz strawberry syrup, and 3-4 oz pine-apple juice. Garnish with slices of apple, pineapple, and plum