Signature Recipes

Team Ireland

Andy Ferreira – Long Island, Cork
Max La Rocca – Sheen Falls Lodge, Kerry
Aaron Wall – Leopardstown Inn, Dublin
 

‘Wilde Honey Porter’

35 mls (1 1/6 oz) 42BELOW Manuka Honey
35 mls (1 1/6 oz) Irish stout
25 mls (5/6 oz) white wine
15 mls (1/2 oz) white crème de cacao
15 mls (1/2 oz) gomme syrup
15 mls (1/2 oz) freshly squeezed lime juice
15 mls (1/2 oz) free-range egg white
2 dashes Angostura bitters
1 cardamom pod

Team France

Jad Kheirallah – Purple Bar @ Hilton Arc De Triomphe, Paris
Carlos Madriz – Le Bar @ L’Hotel, Paris
Yves Vitrant – Hotel Kilimandjaro, Courchevel

‘Le Rendez-vous’

40 mls (1 1/3 oz) 42BELOW vodka
10 mls (1/3 oz) Benedictine
20 mls (2/3 oz) falernum
20 mls (2/3 oz) fresh cream
20 mls (2/3 oz) pear puree
10 mls (1/3 oz) clementine juice
10 mls spiced manuka honey (clove, anise, clove, peppercorn)
Half an egg white
Half a vanilla pod

Team Italy

Elia Cavieri – Arenile, Napoli
Allesandro Catapano – Cosmopolitan Café, Lucca
Mauro Rosada – Terrazzo Tosca, Treviso

‘Pavarotti and Friends’

50 mls (1 2/3 oz) 42BELOW Honey
10 mls (1/3 oz) pear cognac
15 mls (1/2 oz) freshly squeezed lime juice
20 mls (2/3 oz) honey
Dash of fresh cinnamon
Dash of orange bitters
Dash of hot sauce
Served with mozzarella di bufala, cherry tomatoes and olives

Team UK

Hayden Lambert – Merchant Hotel, Belfast
Lisa McCarron – Merchant Hotel, Belfast
Joey Medrington – Tiger Lily, Edinburgh

‘Catch 42’

50 mls (1 2/3 oz) 42BELOW vodka
30 mls (1 oz) clarified plum tomato juice
17.5 mls (some oz) clarified passion fruit juice
15 mls (1/2 oz) clarified lime juice
10 mls (1/3 oz) sugar syrup
1 small pinch of Essex sea salt
Cherry tomato garnish

 

Team New Zealand

Calem Chadwick – Matterhorn, Wellington
Josh Crawford – Hooch, Wellington
James Goggin – Racket, Wellington

’42 Cuba St’

50 mls (1 2/3 oz) 42BELOW Manuka Honey
20 mls (2/3 oz) ancient vermouth formula
5 mls (1/6 oz) honey liqueur
Dash of chocolate bitters
Dash of decanter bitters
Spray of gunpowder and overproof rums

Team Australia

Noriel Calub – Goldfish, Sydney
Karel Reyes Gonzalez – Laruche, Brisbane
Chris Hysted – Black Pearl, Melbourne

’42BELOW Royalty’

30 mls (1 oz) 42BELOW Pure vodka
15 mls (1/2 oz) 42BELOW Feijoa
7.5 (1/4 oz) white crème de cacao
½ barspoon absinthe
30 mls (1 oz) jasmine tea
Dehydrated yellow Chartreuse to sweeten

 

Team London

Stuart Fritz – LAB, London
Danny Winter – LAB, London
James Wynn-Williams - All Star Lanes, London

‘Geoff You Ripper’

30 mls (1 oz) 42BELOW Feijoa
30 mls (1 oz) 42BELOW Passion
30 mls (1 oz) red wine
15 mls (1/2 oz) artichoke aperitif
2 dashes New Orleans bitters
1 bar spoon balsamic reduction
8 red grapes
Grapefruit and cherry brandy foam to garnish
Absinthe spray to garnish

Foam:

20 mls (2/3 oz) cherry brandy
10 mls (1/3 oz) freshly squeezed grapefruit juice
3 drops grapefruit bitters
1 bar spoon castor sugar
1 free range egg white
Grapefruit skin, zested

Team USA

Sean Hoard – PDT, New York City
Mark Stoddard – Bitter Bar, Boulder
Todd Thrasher – PX and Restaurant Eve, Washington, D.C.

‘I Have Too Much Thyme on My Hands Right Now at This Point In my Life’

30 mls (1 oz) 42BELOW vodka
15 mls (½ oz) aritchoke aperitif
45 mls (1 1/2 oz) lime thyme syrup
Liberal dash of apple bitters
Compressed apple thyme balls to garnish