Category Archives: 42BELOW Cocktail World Cup

42Below Vodka hosts teams of Master Mixologists in New Zealand for a week long test of their bartending abilities under strict(ish) laboratory conditions. Only the finest bartenders with most finesse and tastiest martinis claim the 42Below Cocktail World Cup Trophy.

CWC-Italy0394 - photo courtesy of 42Below

42Below Cocktail World Cup

CWC-Italy0394 - photo courtesy of 42Below
CWC 2011 – Team Italy – photo courtesy 42BELOW
42Below Mixology Masters Press Release
42BELOW Mixology Masters Media Release – click photo for full size


Twitter, Facebook, StumbleUpon – str8upcocktails @ – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved

42Below CWC 2010 Team w Danny Winter Photo copyright Cheri Loughlin

42Below Announces ‘Carnival of the Cocktail’

42Below CWC 2010 Team w Danny Winter Photo copyright Cheri Loughlin

42Below Vodka announces the 2011, 42Below Cocktail World Cup ‘Carnival of the Cocktail’ competition, March 14 – 19, 2011. Last year’s event treated bartenders like rock stars with a ‘Love, Drinks and Rock ‘n’ Roll, Baby’ theme. This year 42Below plans a big top experience of epic proportions where bartenders will compete42Below CWC 2010 Team France photo copyright Cheri Loughlin - photo 2 in the greatest show stopping challenges of their bartending careers.

Teams of three are currently being chosen through regional competitions all over the world. Countries include the UK, US, Europe, Australia and New Zealand. Judges for the main event include Jacob Briars, David Wondrich and Salvatore Calabrese.

Get into the spirit of carnivals, the circus and the atmosphere of cocktails with the recipes below. The recipes have not been provided by 42Below, but it never hurts to pick up a bottle of 42Below Vodka and give it a whirl. Start with the Gipsy or a good old fashioned Vodka martini.

42Below CWC 2010 Team United Kingdom photo copyright Cheri LoughlinGipsy

2 ounces Vodka

1 ounce Benedictine

Dash Angostura Bitters

Combine liquids in rocks glass with ice. Stir.

Barnum Cocktail

42Below CWC 2010 Team New Zealand photo copyright Cheri Loughlin2 ounces Gin

1 ounce Apricot Brandy

1/2 ounce Fresh Lemon Juice

2 dashes Angostura Bitters

Lemon Twist Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Notation: Classic cocktail from Vintage Spirits & Forgotten Cocktails by Ted Haigh

42Below CWC 2010 Team France photo copyright Cheri LoughlinCircus Peanut Margarita

3 ounces Tequila

2 ounces Pisang Ambon Liqueur*

1 ounce Sweetened Lime Juice

Sugared Rim – optional

Candy Peanut Garnish

Rim margarita or cocktail glass with sugar if desired. Chill glass. Place liquid ingredients in blender with ice. Blend until all ice is thoroughly crushed. Pour into prepared glass. Garnish with candy circus peanut.

*Pisang Ambon Liqueur is a Bols product manufactured in the Netherlands. It is bright green, flavored with banana and herbs. Crème de Banana or Banana liqueur may be substituted, but the cocktail taste will not be exactly the same nor will it turn out with the same blue-green color.

All content ©2011 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and or

Jim Meehan at the Summit photo copyright Cheri Loughlin

Jim Meehan Stresses Teamwork as Important Factor of Bartending & 42Below CWC Competition

Jim Meehan at the Summit photo copyright Cheri Loughlin

People pleasers, performers, stars of the show.  Though mixologists seem to fit this description to the letter, their skill is far more reaching.  The modern day bartender must create and fine tune cocktail recipes, be knowledgeable about wide ranging spirits and become a working member of a seamlessly well oiled team.  These qualities and sprinklings of others have been a common thread of repetition to the 2010 42Below Cocktail World Cup competitors this week in New Zealand.Classic Cocktails with Classic Spirits photo copyright Cheri Loughlin

Jim Meehan spoke to this crowd of rock star bartenders and their entourage of support ‘groupies’ at a summit discussion Thursday morning.  One point made was the importance of teamwork.  This particular point couldn’t have been demonstrated more clearly than in the ‘Ready, Steady, Shake’ mystery ingredient challenge from the previous day.

The competition required teams to create a cocktail within a select amount of time from a secret box of ingredients.  Under pressure to create something from nothing is no small task.  Three bartenders with differing approach to cocktail creation throws yet another added demand into the process.  Place them within a confined space behind a bar and ‘Ready, Steady, Shake’ could be the certain mix for disaster.  Rather than all fingers in the mix, the notable factor became the teams who came to the table with plan in motion with teamwork in mind.  Three members: all to brainstorm, one prepping, one mixing, one making garnish.  It is this style of teamwork and forethought that begin the winning combination for not only these competitors and their teams, but for them to carry into the future for their bars.

Jim Meehan encouraged these ‘rock star’ bartenders to take to heart the point of the 42Below Cocktail World Cup 2010 competition – step out of one’s comfort zone and work as a team.  Perhaps the jolt of body extremes such as bungee jumping to cure jet lag, Shotover Jet Mocktail competitions and a day of extreme sport activities as a team are the bigger lesson to get the brain moving in the right direction for creative thinking.

Stay current with 42Below Vodka and the Cocktail World Cup events by following the link. The 2011 CWC will carry the theme; ‘Carnival of the Cocktail.’

All content ©2010 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and or