Mandarine Napoléon Hosts Mix-Off
Viviane De Kuyper & Marc De Kupyer
Among those who participated were:
• Chris Hudnell - Soho Beach Club
• Angelo Vierra - Mondrian
• Tommy Merolla - W South Beach
• Marina Aleksashkina - Casa Tua
• Cricket Nelson - The Stage
• Nick Nistico - AMG restaurant group Delray
The winning team, Gaston Cabrera (Baru Urbano, Brickell) , Marco Balza (Baru Urbano, Brickell) and Nick Nistico (Buddha Sky Bar/AMG Restaurants), each went home with the famed Jim Meehan bartending kit and a bottle of the very limited Mandarine Napoléon XO, of which only 900 were produced worldwide.
With a distinct flavor that dates back to the hands of Napoléon Bonaparte, Mandarine Napoléon, the first liqueur to combine the savory taste of mandarins and 10-year-old aged cognac, is relaunching in the United
Marc De Kupyer with "Emperor's Challenge" winning team
Leading the effort to bring Mandarine Napoléon to The States is Marc de Kuyper of De Kuyper Royal Distillers. Founded in 1695, the family’s distillery is one of the oldest family distilleries in the world. With factories and sales offices in The Netherlands, Belgium and the United States, and partnerships in more than 100 countries, the De Kuyper family sells more than 70 million bottles annually.
Crafted solely of natural ingredients, the mandarin/cognac concoction charms the senses using two separate macerations, one with freshly chopped mandarins and the other with dried mandarin orange skins. Prior to distillation, each of the orange batches is combined with over 20 additional botanicals, of which constituents remain a humble secret. Using mandarins instead of oranges allows for a smooth taste, as opposed to the sour finish of other citrus-based liqueurs.
The winning cocktail was called Tiny Daiquiri:
2 oz Mandarine Napoléon
2 oz White grape sour
1 Dash of Pineappe Bitters
1 Small Egg White
Build over ice in a pint glass then shake vigorously... Strain in a coupe glass...
Spank a fresh Basil sprig and slide around the rim of the glass... Then spoke the sprig into a white grape on the rim of the glass for a garnish.