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 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.