The Winners of the Windsor Whisky Cocktail Challenge Are…
By Chilled Magazine
And the winners of the Windsor Whisky Cocktail Challenge are…
Windsor Whisky asked 12 bartenders to create original cocktail recipes using its flagship Windsor Canadian Whisky and Windsor Black Cherry Whisky for the Windsor Whisky Cocktail Challenge. Windsor announced the top cocktails that received the most votes from our readers and then the whisky team at Windsor and Chilled were tasked with choosing three (3) cocktails from these popular recipes to win cash prizes, on International Whisk(e)y Day!
The results are in!!! And the Winners are …
FIRST PLACE Winner of $1000.00
Grant Mohwinkel
Whiskey Meet Mezcal
Ingredients:
- 1 ¼ oz. Windsor Canadian
- 1 oz. Alipus San Andres Mezcal
- 1 oz. Montenegro Amaro
- 3 dashes Angostura Bitters
Preparation: Add all ingredients into beaker with ice and stir. Strain into a rocks glass with fresh ice and garnish with a lemon rip.
Black Cherry Smoke
Ingredients:
- 1 ¼ oz Windsor Black Cherry
- 1 oz Ardbeg 10 Year
- 1 oz Punt e Mes
- 3 dashes bittercube cherry bark vanilla bitters
- St. George Absinthe Verte (rinse)
Preparation: Add Windsor black cherry with Ardbeg 10 and punt e mes into a beaker with ice. Add 3 dashes of bittercube cherry bark vanilla bitters and stir. Pour into a rocks glass with fresh ice that has been rinsed with St.George absinthe. Garnish with Luxardo cherry. Enjoy!
SECOND PLACE Winner $500
Jennifer Benz
The Windsor Paloma
Ingredients:
- 2 oz. Windsor Canadian
- 4 oz. Ruby Red Grapefruit Juice
- 1/2 oz. Fresh Lime juice
- Top with Sierra Mist
Preparation: Prep 16oz beer glass or pint salt rim. Fill with ice. Add all ingredients. Garnish with lime wedge and spring of rosemary (Gently roll rosemary sprig to release aroma)
Windsor Cherry Sunshine
Ingredients:
- 2 oz. Windsor Black Cherry
- 4 oz. Lemonade
- 2 oz. Club Soda
- 1/2 oz. Cherry
Preparation: Prep 16oz pint glass with ice Add Black Cherry Windsor, Lemonade, and club soda. Swirl cherry juice on top. Gently mix. Garnish with fresh lemon slice and cherries.
THIRD PLACE Winner $250
Kristopher Taylor
Spruce Sprigsteen
Ingredients:
- 2 oz. Windsor Canadian
- 3 1/4 slices Korean Melon
- 1/2 oz. Pineapple Juice
- 1 1/2 oz. Fresh Lemon Sour (1:1)
- 6 spruce tips
- 3 dashes grapefruit bitters
Preparation: First muddle the spruce tips, Korean melon, simple and lemon juice, and pineapple. Second add the Windsor and dry shake for 10-15 seconds. Third add ice and shake again. I poured it over a big cube for garnishing reasons with a spruce tip on top. However regular ice works just as well too. Use your thumb and pointer finger to massage the spruce tip and fan it out over the ice cube for garnishing.
Cherry Sprung Her
Ingredients:
- 2 oz. Windsor Black Cherry
- 1 oz. Disaronno Amaretto
- 1/2 oz. Crème de cassis
- 2 tbsp egg whites
- 3/4 oz. lemon juice
- 4 dashes cherry vanilla bitters
- 2-3 dashes chocolate bitters
- Shaved chocolate on top drops of almond extract and cherry in bottom of glass. (for garnish)
Preparation: First add egg white (can use Aquafaba if vegan) and all ingredients and dry shake. Second add ice and shake again. Strain into a Martini or coup glass. Next shave or micro plane chocolate over the top. Finally take a dropper and drop 4 drops of almond extract on top from 12-4 o’clock.
Happy International Whisk(e)y Day!!
Congratulations to the winners and thank you to all the bartenders who participated! Windsor Whisky would like to thank you for your continued support and please be sure to follow them here and check out the new website coming this April!
