Spirits for the World Cup Semifinals: July 15, 2026

Over the years I’ve built a small global library of distilled spirits and fortified wines, and the World Cup Knockout Round feels like the perfect excuse to dig back into it - researching the producers, revisiting the bottles, and tasting my way through the bracket. Starting with the June 29th matches, I’ll be recommending one or two spirits for each game, whether they’re already on my shelf or simply deserve a place in the lineup. Click here to view the other World Cup matches.  Today's match for July 15th:

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England vs Argentina

Sipsmith London Dry Gin (England)
I was reminded of the Green Isaac’s Special while listening to the Seagroni episode of The Modern Barcart, where it appeared as the featured cocktail. That sent me back to Philip Greene’s To Have and to Have Another: A Hemingway Cocktail Companion, which includes Hemingway’s take on the drink and notes its first appearance in the novel Islands in the Stream. Named for the Isaacs Islands near Bimini in the Bahamas, the Green Isaac’s Special is essentially a tropical interpretation of a Tom Collins, swapping lemon for lime and replacing club soda with coconut water.

For the gin I chose the Sipsmith London Dry Gin, which I featured in the Spirits for the World Cup Knockout Round: July 1, 2026. As a recap, the gin is built on a straightforward, classical approach to English gin: a traditional copper‑pot distillation and a recipe centered on clean, expressive botanicals. The distillery uses ten botanicals — including juniper, coriander, lemon peel, orange peel, cassia, cinnamon, orris root, angelica, licorice, and almond — all steeped overnight to extract essential oils before distillation. This method emphasizes clarity and balance rather than modern flavor additions, keeping the profile firmly rooted in the London Dry style.

The  recipe as it appears in To Have and to Have Another: A Hemingway Cocktail Companion:

• 2 ounces London dry gin
• 4 ounces unsweetened coconut water
• 1 ounce fresh lime juice
• 3-4 dashes Angostura bitters (enough to create a "rusty, rose color")
• Ice and a lime wedge for garnish 

To prepare, shake the gin, coconut water, lime juice, and bitters vigorously with ice, then strain into a highball or Collins glass filled with fresh ice. The result is a tart, low-sugar summer drink that balances the botanicals of the gin with the tropical notes of coconut and the acidity of lime. 

Fernet-Branca — Argentina’s National Drink (with Cola)

Fernet-Branca, founded in Milan in 1845, became deeply rooted in Argentine culture through immigration rather than marketing. Italian families brought the bitter digestivo with them, and over time it shifted from an after‑dinner medicinal spirit to a staple of social life. Today, the Fernet con Coca is one of Argentina’s most common mixed drinks, found at gatherings alongside fútbol, asado, and mate.

The spirit is made from a grape‑distillate base infused with 27 botanicals sourced from four continents, including saffron, gentian, aloe ferox, chamomile, myrrh, and mint. These ingredients are macerated and matured in large Slavonian oak casks, where extended resting integrates the herbal components and softens the bitterness. Production relies on long extraction times and slow barrel aging, creating a profile defined by strong herbal intensity, cooling mint, and deep earthy notes.

Fernet-Branca shows mint, dark chocolate, saffron, eucalyptus, and bitter herbs on the nose. The palate is firmly bitter with herbal depth, mint, spice, and subtle sweetness carried by a dense texture. The finish is long and mint‑driven. When mixed with cola, the bitterness sharpens the sweetness, the mint lifts the caramel notes, and carbonation adds balance. Fernet con Coca has become a shared custom across Argentina, turning a historic Italian amaro into a national everyday drink. Is 30%-70% your preferred ratio or are you a Coronado fan?