Cocktail World Cup Finalists Mix For Top Title

Mixologists Sean Hoard and Todd Thrasher know how to make a good cocktail.

They are two of the three national finalists in 42 Below’s Cocktail World Cup and will compete on March 23rd against other experts from around the world. The 6th Annual Cocktail World Cup will take place in New Zealand, home of 42Below. Expect some extreme drink-making to take place.

They will be sharing their winning recipes (find them after the jump).

Sean Hoard of New York City
Bar: PDT

“Wellington Fizz”
2 oz 42BELOW Kiwi Vodka
.75 oz Lime Juice
.5 oz Orgreat
.5 oz Passion fruit Puree
1 oz Heavy Cream
1 Egg White
Club Soda

Dry shake all ingredients (except soda), shake all ingredients except soda with ice. Strain into Collins glass and top with soda

*Add ice, stir, & strain into stemmed coupe rinsed with Dolin Blanc Vermouth

*Flame orange peel and discard. Garnish w/Marasca cherry

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Todd Thrasher of Washington, D.C.
Bar: PX, Restaurant Eve and The Majestic

“I have too much Thyme on my hands right now at this point in my life”
1 oz 42Below Vodka
.5 oz Cynar
1.75 oz Lime Thyme Syrup
Liberal Dash of Home Made Apple Bitters
Garnish: Compressed Apple Thyme Balls

In a mixing glass half filled with ice add all ingredients except apple balls, stir for 30 seconds then fill with ice and stir for another 30 seconds. Strain into a coupe and garnish with the apple balls on a skewer.

Apple Thyme Syrup
1 Quart of Water
.25 quart of Sugar
1 cup of Thyme (picked off the stem)
4 oz Lime Juice

Bring water to a boil, reduce the heat to a simmer whisk in the sugar after dissolved add in lime juice and thyme let simmer for 5 minutes. Remove from heat and let steep for 1-hour stain off thru a chinois and let cool.

Compressed Apple Thyme Balls
2 York Apples
1 Tbs of Thyme
2 Quarts of Acidified Water

With a 22mm melon baler make apple balls inside of the water so they do not oxidize, transfer apples to a vacuumed pack bag add the thyme and make sure the apples and thyme get mixed up together. Then flatten out the apples and vacuumed pack them using the highest pressure.