See all entries to the 2024 Mandarine Napoléon Challenge

Between the Seasons

This cocktail is based off the weather you can experience in one day in the Midwest. Tropical summer fruits mixed with Autumn and Winter spices. Refreshing

Arandas

Fruity, zingy, refreshing

Emperor's Bourbony Bliss

The ginger liqueur is home-made with about 1/4 cup of freshly shaved ginger root, 2 cups sugar, 1 cup water, and 4 oz of aged white rum to make 400ml of

Oasis Fizz

This cocktail was originally create for the challenge but I found his brother ,the "Bullet Train" P.S. : You can "eat" the egg white

I Don't Speak Mandarin

rich, fruity

Pogonip

A cocktail inspired by Pogonip Open Space Preserve, Santa Cruz, California. This vast expanse of bright meadows, ocean views, splashing streams, and shady

Napoleon Royale

Shake all ingredients over ice and strain onto fresh ice.

Mandarine Boundaries

The first impressions are of richness and density predictable in the Mandarine Napoleon and its intense notes of mandarin with a certain bitterness of

Sicilian Sapidity

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

Jaded Mandarine

This recipe works well with other ryes as well. A higher proof spicy rye such as Castle and Key Restoration Rye compliments the Mandarine Napoleon nicely.

Cocoa-Man Espresso Martini

Experimenting with Mandarine Napoleon.

Mandarinse and Repeat

Balanced based on Dale DeGroff's Grasshopper recipe.

Thyme Machine

This drink started life as a riff on a Classic Gimlet - created in March 2024 by Sam Burge of The Dark Horse bar in Bath.

Exile on Elba

Napoleon was exiled to the island of Elba. After doing my research on what ingredients grow on the island, I did some experiments with them and came with

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.

Tamarind Tequila Tiki

Tamarindo Syrup 1 cup water I cup sugar, preferably panela 1 cup Tamarindo Cleans husks off the tamarind and cook in gently boiling water. Let stand