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’

1 oz 42BELOW vodka
½ oz aritchoke aperitif
1 1/2 oz lime thyme syrup
Liberal dash of apple bitters
Compressed apple thyme balls to garnish

–

Team France

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

‘Le Rendez-vous’

1 1/3 oz 42BELOW vodka
1/3 oz Benedictine
2/3 oz Falernum
2/3 oz fresh cream
2/3 oz pear puree
1/3 oz clementine juice
¼ oz spiced manuka honey (clove, anise, clove, peppercorn)
Half an egg white
Half a vanilla pod

–

Team New Zealand

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

’42 Cuba St’

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

Team Ireland

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

‘Wilde Honey Porter’

1 1/6 oz 42BELOW Manuka Honey
1 1/6 oz Irish stout
5/6 oz white wine
½ oz white crème de cacao
½ oz gomme syrup
½ oz freshly squeezed lime juice
½ oz free-range egg white
2 dashes Angostura bitters
1 cardamom pod

Team Italy

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

‘Pavarotti and Friends’

1 2/3 oz 42BELOW Manuka Honey
1/3 oz pear cognac
½ oz freshly squeezed lime juice
2/3 oz honey
Dash of fresh cinnamon
Dash of orange bitters
Dash of hot sauce

Pair 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’

1 2/3 oz 42BELOW vodka
1 oz clarified plum tomato juice
¾ oz clarified passion fruit juice
½ oz clarified lime juice
1/3 oz sugar syrup
1 small pinch of Essex sea salt
Cherry tomato garnish

Team Australia

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

’42BELOW Royalty’

1 oz 42BELOW Vodka
½ oz 42BELOW Feijoa
¼ oz white crème de cacao
½ barspoon absinthe
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’

1 oz 42BELOW Feijoa
1 oz 42BELOW Passion
1 oz red wine
½ 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:

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

———————-

BONUS RECIPES

Packing a Punch

Team USA’s 42 and Cloudy (Winner)

6 2/3 oz 42BELOW Honey
6 2/3 oz 42BELOW Passionfruit
6 2/3 oz Sazerac Rye
6 2/3 oz white rum
6 2/3 oz brandy
15 oz Craggy Range Sauvignon Blanc
6 2/3 oz passion fruit juice
4/5 oz fresh passion fruit
50 oz water
1/3 cup Luxardo cherries
Juice of 2 lemons
Champagne to taste

• Hollow out passion fruits, so the outer skin can be used as a shot glass
• Combine all liquid ingredients in a punch bowl.
• To add impact to the presentation, passion fruit ‘clouds’ can be made using a mixture of soy lecitihin, warm water and fresh passion fruit juice.

Team France’s ‘The End of All Hope’

16 2/3 oz 42BELOW vodka
25 oz Champagne
16 2/3 oz Mango puree
3 1/3 oz freshly squeezed lemon juice
1 2/3 oz Angostura bitters
4 large slices of ginger, muddled
4 large thyme sprigs
Red peppers to garnish bowl
Cucumbers to garnish bowl
Edible flowers to garnish bowl and glass

• Combine ingredients in a punch bowl
• Serve over ice in tumblers garnished with fresh edible flowers.

Team Ireland’s ‘Bee-delaire’s Builders Punch’

16 2/3 oz 42BELOW Manuka Honey
5 oz amontillado sherry
16 2/3 oz clear apple juice
6 2/3 oz pineapple syrup
5 oz freshly squeezed lime juice
5/6 oz absinthe
½ oz celery bitters
5 celery sticks, lightly muddled
4 celery sticks to garnish

• Combine ingredients in an Absinthe Fountain
• Serve in steel cups
• Garnish with celery stick.

Team Italy’s ‘Acchiapi ‘E Fuse‘ (Italian Sangria)

8 1/3 oz 42BELOW vodka
16 2/3 oz Aglianico Italian red wine
16 2/3 oz peach juice
16 2/3 oz lemon soda
Fresh peach slices
Seeds of anise
Cloves

• Combine all ingredients in a punch bowl
• Stir vigorously
• Garnish with fresh peach slices.

Team UK’s Paddy Packs a Punch

23 oz 42BELOW Manuka Honey
12 oz reduced Guinness syrup
18 2/3 oz apple juice
3 1/3 oz freshly squeezed lemon juice
2 1/3 oz Creme de Mure
1 oz Angostura bitters
28 lemon zests
Edible flowers to garnish

• Combine liquid ingredients on a large block of ice in a punch bowl.
• Garnish punch in the bowl with edible flowers and lemon zests
• Ladle into small punch glasses.

——–

Magnificent Martinis

Team Ireland’s Kia Kaha (Winner)

1 1/3 oz 42BELOW vodka
1/3 oz Lillet Blanc
1/6 oz absinthe
4 dashes of Peychaud’s bitters

• Pour all into a chilled Cocktail shaker
• Add ice
• “Throw” by pouring between two shakers, to add aeration.
• Finish with a lemon zest.

Team London

2 oz 42BELOW Pure
½ oz Dubonnet
½ oz flat cider
1/6 oz elderflower cordial

Orange zest to garnish

• Combine all in a Cocktail shaker
• Strain into a chilled Cocktail glass
• Garnish with an orange zest.

Team UK

2 oz 42BELOW vodka
1/3 oz 42BELOW Passionfruit
Cucumber slices
Cucumber ‘olive’ to garnish

• Rinse chilled Cocktail glass with 42BELOW Passionfruit, and discard.
• In a mixing glass, stir cucumber pieces together with 42BELOW Vodka
• Strain into a chilled Coupette glass.

—

Mocktails:

Team Australia’s Peach Plum, Rock and Pop

1 oz Monin Cinnamon syrup
1 oz cloudy apple juice
1 oz freshly squeezed lemon juice
1/3 oz pomegranate juice
1 peach, finely diced
1 plum, finely diced
Lemon twist to garnish

• Muddle fruit, add syrups and juices
• Fill with ice, shake well, and strain into a Rocks glass
• Give the lemon twist an ‘air guitar slap’ to release the aromatic oils
• Garnish

Team Ireland

1 oz cloudy apple juice
2/3 oz freshly squeezed lime juice
2/3 oz gomme syrup
3 dashes of Peychaud’s bitters
1 bell bepper, quartered
1 large peach slice
Ginger slice
Sparkling water to top
Peach slice and pepper slice to garnish

• Muddle peach, pepper and ginger
• Add juices, syrups and ice.
• Shake and strain over ice
• Top with sparkling water, garnish with a peach slice and a bell pepper slice.

Team London’s ‘Bobby Beefeater’

3 oz pear and ginger juice
1 2/3 oz freshly squeezed lime juice
1 knob of ginger, chopped
1 bar spoon of vanilla sugar
4 lavender buds
4 mint leaves
Sparkling water to top
Apple fan to garnish

• Shake and strain into an ice-filled Rocks glass.
• Garnish with apple fan (inspired by motors on New Zealand jet boats)

Team New Zealand

2 oz apple juice

1 oz lime juice
½ oz elderflower cordial
½ oz apple and ginger juice
1/3 oz ginger syrup
Dash of Angostura bitters
4 mint sprigs
6 kiwi berries
Kiwi berry and mint sprig to garnish

• Muddle mint and kiwiberries, add juices and syrups, and fill with ice.
• Shake and strain into a Rocks glass.
• Garnish with a kiwiberry and a mint sprig.