See all entries to the 2024 Mandarine Napoléon Challenge

Seven Seas Cruise

Mandarine Napoleon Liqueur is a cognac based liqueur made with Sicilian mandarins and botanicals. It has the complex, rich, and full-bodied essence. As

Napoleon's Waterloo Mandarine Mojito

I am a bit of a history buff and I wanted to add a historical reference to Napoleon Bonaparte in my drink. What better way to do that, than to use Waterloo

Sicilian Sapidity

The main flavors in this cocktail are orange, dark red fruit, mint, and chocolate.

Alhambra

I thought of this recipe as an ode to the Southern part of Europe, from the mandarines used in the Mandarine Napoleon liqueur, originating from the South

The Carrot King

J'ai utiliser des carottes arc en ciel pour leur aromatiques particulières

Manda's Kiss

You might want to slightly adjust the quantity of lime juice and/or mandarin juice if the mandarin juice is too sweet or too sour.

Révolution Mandarine

This recipe has been created for the Napoleon Mandarine Liqueur contest

Mandonka

We started our journey through the wonderful world of cocktails during the pandemic. When we saw this competition, we realised it was an opportunity to

Mulini Sunrise

Mandarine, citrus, cucumber and light notes of lavender for a refreshing time. Cucumber syrup can be replaced by cucumber liqueur. Named after Napoleon's

Red Margarita

Rub half the rim of the cocktail glass with half a lime Dip the glass in salt for half a salt rim Pour all ingredients into a shaker with ice Shake the

Mandarin Manhattan

Fill a shaker or mixing glass with ice cubes. Add all ingredients Stir gently for 20 seconds and strain into a glass

Ryn and Leon

Fresh, refreshing and tropical

L'Imperatore

My grandmother loves Mandarine Napoléon, and she was just giving me an old bottle that she likes, juste one day or two before I learned about the challenge

Fruit de l'empereur

Combination of my favourite's drinks at the bar

Duque de Orleans

Notas dulces, amargas y oxidadas

Mêl Napoléon

I used Ginger Mead for an extra depth, then garnished with a crystallised ginger cube for an extra kick. A dry gin is preferred; I used The Botanist.