Spirits for the World Cup Finals: July 19, 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 final match: Spain vs Argentina.

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Spain vs Argentina

Carajillo  (Spain)
One of the Spanish watch parties in Washington D.C. is being held at the world class Casa Teresa restaurant and one of the cocktails they will be offering during the match is the Carajillo. This is usually an espresso based cocktail with equal parts Licor 43. However, the bartenders at Casa Teresa  have created a D.C. themed alternative using Licor 43, locally made Cotton & Reed PX Rum, and coffee liqueur. Since I actually have these ingredients I decided to replicate with a couple minor adjustments - specifically using honey syrup and chocolate bitters as a replacement for the carob syrup.

Licor 43 is a semi-sweet golden liqueur comprised of 43 botanicals that was featured in the Spirits for the World Cup Knockout Round: July 10, 2026. At the heart of Licor 43 is its blend of 43 botanicals: bright citrus peels, vanilla, warm spices, and Mediterranean herbs that create its signature aromatic profile. Vanilla leads the nose, but orange blossom, cinnamon, and herbal notes add depth. 

Cotton & Reed is Washington, D.C.’s first dedicated rum distillery that produces small‑batch rum using long fermentations from a blend of Louisiana and Brazilian molasses and using a hybrid pot‑and‑column still. Their PX Rum builds on this foundation: distilled from first‑press and blackstrap molasses, aged for over 18 months in new American oak for vanilla, caramel, and toasted wood notes, then finished in Pedro Ximénez sherry–seasoned casks that contribute dried‑fruit tones like figs and dates. 

McClintock Distilling’s Mayorga Coffee Liqueur is the result of a collaboration between the Frederick, Maryland distillery and Mayorga Organics. McClintock builds the liqueur on a neutral organic spirit, then infuses it with Mayorga’s roasted beans using a cold‑brew extraction that preserves the coffee’s natural chocolate, caramel, and roasted‑nut character without introducing bitterness. A touch of organic cane sugar rounds the edges.

The modified Carajillo cocktail:

• 2 oz Cotton & Reed PX Rum
• 1.5 oz Licor 43
• 1 oz McClintock Mayorga Coffee Liqueur
• .5 oz carob syrup or honey syrup and 3 dashes Scrappys chocolate bitters
• Bay Leaf Espuma 

Shake all ingredients with ice, then strain into a cocktail glass.  Garnish: Finish with Bay Leaf Espuma.

Lunfardo (Argentina)
I'm sticking with Fernet Branca for the finals and this time creating a truly Argentinian cocktail using Argentina’s signature wine: Malbec. The is the working class favorite, Lunfardo, basically Fernet and Malbec. This combination balances the bitter, herbal notes of the Fernet with the fruity depth of the Malbec. I chose the Trivento Reserve Malbec 2024 primarily for its accessibility. 

Trivento’s Argentina Reserve Malbec 2024 reflects the winery’s focus on accessible, fruit‑forward Mendoza reds shaped by high‑altitude vineyards and consistent sunlight. The wine leans into the hallmarks of modern Argentine Malbec: ripe blackberries, plum, and soft blueberry notes supported by gentle oak that adds vanilla and a touch of spice without weighing down the palate. Trivento uses a mix of estate and grower fruit from Luján de Cuyo and the Uco Valley, regions known for producing balanced, approachable Malbec with smooth tannins and a clean finish. 

As a recap, Fernet Branca 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. Visit Spirits for the World Cup Semifinals: July 15, 2026 for a longer description. 

The Lunfardo cocktail:

• 1 ½ oz Fernet
• 2 oz Malbec wine
• ¾ oz Classic Gum Syrup - Honey Syrup as an alternative

Shake all ingredients with ice, then strain into a cocktail glass.  Garnish: Finish with a lemon twist

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?

Spirits for the World Cup Knockout Round: July 11, 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 Knockout Round matches.  Today's matches for July 11th:

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Norway vs England

Update July 13

Linie Aquavit (Norway)
After spending two weeks searching for a Norwegian aquavit I happened upon miniatures of the Linie Aquavit that the Norwegian Embassy had recommended. This spirit is produced by Arcus (historically known as the Lysholm distillery) in Trondheim, Norway.  Arcus is the world's largest aquavit producer, holding over 60% of the Norwegian market and owning the brand since the state took control of distilleries in the 1920s and privatized in the late 20th century. 

Linie begins with a potato‑based spirit, the traditional base for Norwegian aquavit. The botanical bill centers on caraway and star anise, supported by citrus peel and subtle spices. Once distilled, the spirit is placed into ex‑sherry casks, a key component of its identity. These barrels contribute gentle sweetness and faint nuttiness. The defining step comes next: every cask is loaded onto a ship and sent on a months‑long voyage that crosses the equator twice. Constant motion, temperature swings, and humidity shifts accelerate maturation and help the botanicals integrate with the sherry‑seasoned wood.

On the palate, Linie shows caraway, star anise, light oak, and a touch of sherry‑driven roundness. The maritime aging produces a noticeably smoother structure, with the botanicals and barrel influence merging more evenly than in aquavits matured solely on land. The finish is warm, lightly herbal, and gently spiced, reflecting both the traditional Norwegian botanical profile and the unique aging process that has defined Linie for more than a century.

Long Road Distillery Aquavit (Norway via Michigan)
I still haven’t acquired a Norwegian aquavit, so I’m turning to a domestic interpretation that helps illustrate the tradition. Aquavit (also spelled akvavit or akevitt) is the national distilled spirit of Norway, often referred to as the country’s “water of life.” It is a Scandinavian spirit distilled primarily from potatoes and flavored with aromatic herbs and spices, most notably caraway and dill. By law, “Norwegian aquavit” must be distilled from at least 95% Norwegian potatoes and aged in oak casks for a minimum of six months, which gives it a golden color and a complex profile involving notes of cumin, citrus, and vanilla. This combination of potato base, caraway‑forward seasoning, and oak aging defines the classic style and separates it from other European herbal spirits.

Long Road Distillery’s Aquavit from Michigan offers an American interpretation of this Scandinavian tradition. Instead of potatoes, the distillery uses red winter wheat, giving the spirit a softer grain sweetness and a rounder mouthfeel than its Norwegian counterparts. Yet the botanical structure remains faithful: caraway leads, supported by citrus peel, coriander, and other Nordic‑inspired aromatics. Without the legal requirement for oak aging, Long Road’s expression leans brighter and more spice‑driven, showing how American distillers can honor aquavit’s heritage while adapting it to local agriculture and production choices. 

Cotswolds Signature Single Malt Whisky (England)
At the 2024 BevFluence Baltimore Speakeasy, Tracie Franklin presented a Spirited Whisk(e)y’s of the World seminar, and I was gifted one of the open bottles of the Cotswolds Signature Single Malt Whisky. This release holds a notable place in English whisky history as the first whisky ever produced in the Cotswolds. It is crafted from locally grown, traditionally floor‑malted Cotswold barley — a slower, hands‑on method that preserves grain character shaped by the region’s limestone‑rich soils and cool temperate climate. The distillery emphasizes local agriculture and classic techniques, grounding the whisky in a clear sense of place.

Production follows a traditional Scottish approach. The mash is distilled in copper pot stills, beginning with a 2,500‑liter wash still and followed by a second run in a 1,600‑liter spirit still. The initial maturation occurs in STR (shaved, toasted, re‑charred) ex‑red wine barriques, a cask style known for adding depth, red‑fruit tones, and gentle spice. The whisky is then blended with spirit matured in first‑fill ex‑Bourbon barrels, which contribute vanilla, honey, and a cleaner oak profile. This dual‑cask strategy balances richness with freshness, giving the whisky both structure and lift.

The resulting spirit is notably fruity, with honeyed sweetness, orchard fruit, and a grassy element that reflects the underlying barley. The red‑wine barriques add warmth and subtle tannin, while the Bourbon barrels provide clarity and length. The palate is rounded and expressive, finishing with a mix of malt, fruit, and gentle oak.

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Argentina vs Switzerland

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?

Midnight Moon Cherry Shine (Switzerland - Kirsch Alternative)
Kirsch (also known as Kirschwasser or cherry brandy) is widely considered the most typical and popular distilled spirit in Switzerland.  It is a clear, potent eau-de-vie made from distilling fermented cherries, with the region around Zug and Lake Lucerne being particularly renowned for its high-quality production. 

Unfortunately, there isn’t any Swiss Kirsch available in my area, so for today’s match I’m turning to an American cherry spirit that helps illustrate the category’s fruit‑driven character: Midnight Moon Cherry Shine from North Carolina’s Piedmont Distillers. The brand is tied to Junior Johnson, the legendary moonshiner‑turned‑NASCAR driver who later partnered with founder Joe Michalek.

Piedmont distills in copper pot stills, using a corn mash cut to 100 proof with filtered water as the base for Midnight Moon Cherry Shine. The only flavoring comes from real cherries added directly to the jar, which infuse the spirit without turning it syrupy. The result is a strong but not overly hot spirit: a little heat on the nose, softened by tart cherries on the palate. The profile lands pleasantly sweet‑and‑sour, with the fruit easing the proof and adding a clean, natural cherry character. While it’s far from the clear, bone‑dry intensity of Swiss Kirsch, Midnight Moon offers a useful contrast -- showing how American moonshine traditions interpret cherry spirits through corn, higher proof, and an Appalachian legacy.

Spirits for the World Cup Knockout Round: July 7, 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 Knockout Round matches.  Today's matches for July 7th:

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Argentina vs Egypt | Switzerland vs Columbia

Unfortunately I have reached the depth of my bar inventory and do not have a spirit from either of these countries. For Argentina's previous game I made their national drink, Fernet con Coca, using Fernet-Branca and Mexican Coke. For Columbia, I sipped the Chacho Jalapeño Aguardiente, and American made aguardiente inspired by the founder's love for that country.  

I decided to turn to Co-Pilot to generate a cocktail recipe using these same spirits along with an absinthe to include a Switzerland theme. I'm using Absente Absinthe that I will feature more clearly during France's next match.  The result was The Green Llama - a bold, herbal, spicy amaro‑driven cocktail featuring Fernet‑Branca, Chacho Jalapeño Aguardiente, Scrappy’s Orange Bitters, and a precise dash of Absente Absinthe.

I’ve reached the end of my bar inventory and don’t have a spirit from the countries playing today. For Argentina’s previous match, I made their national drink -- Fernet con Coca -- using Fernet-Branca and Mexican Coke. For Colombia, I poured Chacho Jalapeño Aguardiente, an American‑made aguardiente inspired by the founder’s time in the country.

To bridge today’s matchup, I turned to Copilot to generate a cocktail using those same spirits, then added absinthe for a Switzerland touch. I used Absente Absinthe -- a Provence made spirit which I’ll feature more prominently during France’s next game.

The result is The Green Llama, a bold, herbal, spicy amaro‑driven cocktail built from Fernet‑Branca, Chacho Jalapeño Aguardiente, Scrappy’s Orange Bitters, and a precise dash of Absente Absinthe.

Recipe  

• 1 oz Fernet‑Branca
• 1 oz Chacho Jalapeño Aguardiente
• 0.5 oz fresh lime juice
• 0.5 oz simple syrup
• 1 dash Scrappy’s Orange Bitters
• 1 barspoon Absente Absinthe

Instructions

• Stir with ice until chilled.
• Strain over a large cube.
• Express an orange peel over the top.

The flavor notes provided suggest herbal intensity, jalapeño brightness, citrus lift, and a clean Absente‑driven anise snap at the finish.  There is definitely herbal intensity, the jalapeño brightness is a stretch, and the citrus lift is abating. Nice try but I will most likely have to visit an ABC store for the two teams who advance to the next round. 

Spirits for the World Cup Knockout Round: July 3, 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 Knockout Round matches. Today's matches for July 3rd. 

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Australia vs Egypt

Morris Australian Single Malt Whisky (Australia)
Australia’s whisky identity is still evolving, but Morris occupies a chapter all its own. Founded in 1859 as a fortified‑wine house in Rutherglen, Morris spent more than 160 years perfecting Muscat and Topaque (an Australian fortified wine made from the Muscadelle grape) before turning to whisky -- and that winemaking heritage is the engine behind one of the most expressive single malts in the Southern Hemisphere. When Morris Distillery launched its whisky program, it didn’t need to invent a new maturation identity; it already had one waiting in the wine cellar.

The whisky starts with Australian‑grown malted barley, distilled to a fruit‑forward spirit designed to harmonize with fortified‑wine casks. Initial aging in ex‑wine barrels sets the foundation, but the signature comes from Morris’s legendary Muscat and Topaque casks, whose decades of seasoning impart concentrated raisin, burnt‑sugar, and orchard‑fruit character. These aren’t generic finishing casks — they’re estate driven vessels that shape the whisky with Rutherglen DNA.

Morris opens with golden raisins, fig jam, orange peel, toasted malt, and warm caramel on the nose. The palate is rich but balanced: dark fruit, honeycomb, chocolate‑dipped citrus, baking spice, and a gentle nuttiness that echoes aged Muscat. The finish is long, warming, and dessert‑leaning, with molasses, cocoa, and lingering dried fruit. 

Egypt
Although limited in production, Arak is the main distilled spirit in Egypt where it differs from the Levantine grape-based tradition, typically utilizing fermented dates or grains as the primary base ingredients rather than grapes. Aniseed is added during the distillation process to provide the characteristic licorice flavor and the "louche" effect (turning milky white when mixed with water).
 

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Argentina vs Cape Verde

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?

Cape Verde
The national drink of Cape Verde is Grogue -  potent, clear spirit belonging to the aguardente family, distilled from fermented sugarcane must. Grogue is traditionally produced in mountainous regions, primarily on the islands of Santo Antão and Santiago, using local sugarcane and copper stills. It can be released unaged and clear or after oak treatment for a smoother product. It is consumed neat or used in cocktails like the Cape Verde Caipirinha and Ponche de Coco.

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Columbia vs Ghana

Chacho Jalapeño Aguardiente (Columbia Inspired)

Chacho Jalapeño Aguardiente is a modern craft spirit built around a story that has become central to its identity. Founder Chris McGinnis named the brand after Chacho, the llama he once rode through the streets of Bogotá -- an unusual moment that captured the playful, irreverent energy he wanted the spirit to represent. The name isn’t a marketing invention; it reflects McGinnis’s personal connection to Colombia and the cultural backdrop of aguardiente, a cane‑based spirit widely consumed across the country.

Chacho Jalapeño Aguardiente begins with a clean, cane‑distilled aguardiente base that preserves the natural sweetness and herbal lift typical of Colombian cane spirits. Its defining feature is the infusion of fresh jalapeños, which are macerated directly into the spirit. This controlled extraction brings both heat and vegetal character, integrating pepper flavor with cane‑driven sweetness. The approach keeps the production grounded in traditional aguardiente while introducing a distinct, modern element.

The aroma shows green jalapeño, fresh herbs, citrus peel, and subtle cane notes. The palate is straightforward and layered: pepper heat, lime zest, grassy cane, and light minerality carried by a smooth texture. The finish is warm and clean, with lingering jalapeño and gentle sweetness.

Ghana
Akpeteshie is the national spirit of Ghana.  It is a potent, clear liquor produced by distilling palm wine or sugar cane. The spirit is produced by fermenting palm wine or sugarcane juice and then distilling the liquid using traditional methods involving boiling and condensation. Indigenous distillation predates colonial rule, but the drink was banned by British authorities in the 1930s.  The name "akpeteshie" (from the Ga language, meaning "hiding") reflects the secretive consumption during this prohibition. Distillation was legalized following Ghanaian independence in 1957, allowing the spirit to flourish as a key cultural commodity.

Getting Acquainted with Fernet-Branca

Who enjoys Fernet-Branca? We were able to tour their Milano facility and even though Italian was spoken, learned plenty.

Fernet-Branca's history began in 1845 when Bernardino Branca,  a self-taught herbalist, formulated this bitter liqueur. He and his sons marketed it as a cure for many common ailments and eventually started exporting throughout the world. We learned that they started exporting to Argentina in 1905 and this country is easily its top market. They even build an Argentinean distillery in 1925.

The exact composition of botanicals and herbs are secret but we saw a wheel that includes most of the ingredients. These are sourced from all over the globe and include Chinese rhubarb, Aloe ferox (bitter aloe), cinchona, chocolate, quinine, angelica, gentian, galanga, chamomile, linden (Tiliae flos), iris, saffron, zedoary, myrrh, and cinchona.  Fernet-Branca has a higher alcohol content, at 39%, and lower sugar content than most other amaro and is aged in large barrique barrels. This helps explain its unique profile.  

Apparently, Argentineans and  Italians prefer consuming Fernet-Branca over ice with Coke. I would rather someone suggest an alternative cocktail.