Tío Pepe Challenge In The U.S.
The Tío Pepe Challenge has been running for 7 years and is an international mixology competition for creating cocktails with Sherry, attracting professionals from 21 different countries including USA, Germany, Mexico, Colombia, Sweden, UK, China, Italy…. and many more.
Bartenders from around the world have the unique opportunity to discover the infinite possibilities of Sherry wines and, with the guidance of our experts, demonstrate their knowledge, venencia skills, and creativity and talent in crafting signature Sherry based cocktails.
2020 sees the 3rd edition of Tío Pepe Challenge in the US where bartenders will compete to gain a place in the national final to be held in Miami in April. That will decide the winner to go on and represent the US in the international final in Jerez, Spain in May.
For information on previous editions see: www.tiopepe.es/tio-pepe-challenge
To receive more information please contact: chenderson@gonzalezbyassusa.com
Prizes
In addition to a fully paid 4-day trip to Spain there's a cash prize for our top 3 finalists!
- 1st: $2000
- 2nd: $1000
- 3rd: $500
Rules & Regulations
The Tío Pepe Challenge is made up of 3 main parts:
1. Masterclass & Registration
Learn straight from the expert with masterclasses led by our Sherry Educators.
Masterclasses will be held in February 2020. These are not compulsory.
Interested bartenders will register here and upload their Sherry cocktail recipe.
Tio Pepe Challenge USA Virtual Final
We are glad to announce that our 6 US finalists will be competing virtually to become the Tio Pepe Challenge USA Champion on August 17th.
Unfortunately due to Covid 19, and in the best interests of safety, the US Final in Miami and the Global Final in Jerez had to be cancelled. However, the 6 chosen finalists from the US will be competing for judges Jeff Greif (Chilled Magazine), Daniele dalla Pola (Esotico Miami), Valentino Longo (Four Seasons Miami, TPC finalist 2018) and Alvaro Plata (Brand Ambassador Tio Pepe).
The 6 finalists - Abigail Gullo, Lance Bowman, Ricardo Acevedo, Trinh Quan Huy Philips, Sam Treadway and Damian Langarica - will show their skill with a venencia, with points for both style and accuracy, and also present their Sherry cocktail creation live.
This will be a Facebook Live Broadcast on August 17th at 3pm EST.
Please join us on Chilled's Facebook page: www.facebook.com/chilledmag
Contest Requirements
To be eligible to participate in the National Finals, candidates are required to be employed as professional bartenders, to have registered for the contest and submitted their cocktail recipe here between January 3rd and March 27th, 2020.
Entering the Tío Pepe Challenge is free of charge and participation is subject to the entrants' acceptance of all the contest's rules, regulations, legal terms and conditions.
Registration & Evaluation
Registration Closed!
National Finals
An expert jury will select the best cocktails from among all those submitted. The creators of these cocktails will compete in person at the U.S. National Final to be held in Miami on April 7th, 2020.
The selection of finalists will be based on the following criteria:
- - Sherry theory multiple choice exam (10% of final score)
- - Blind tasting of 4 Sherry Wines (15% of final score)
- - Use of the venencia (15% of final score)
- - Preparation of the contestants' signature cocktail with a Sherry Wine (60% of final score):
- - Flavor (20%)
- - Aroma (15%)
- - Presentation (15%)
- - Glass (5%)
- - Decoration (5%)
Each participant will be given a maximum of 5 minutes to prepare his/her cocktail. Prior to the National Final, each finalist will receive a professional venencia to enable them to practice their technique. The finalists will also have access to a tutorial video about the venencia for viewing here.
The jury will judge contestants on their performance in each category, and the contestant who obtains the highest final score will be chosen to represent his/her country at the International Final in Jerez de la Frontera, Spain.
Roundtrip airfare and one-night hotel stay will be covered for contestants competing at the National Finals.
Judges For The U.S. Final
- Daniele Dalla Pola - Reknowned Tiki mixologist and owner of Esotico Miami
- Valentino Longo - Four Seasons Miami. US Winner 2017 edition.
- Alvaro Plata - Sherry Ambassador Gonzalez Byass.
- Chilled Magazine
About González Byass
González Byass is a family-owned, collection of wineries founded in 1835 which spans across Spain's most important wine producing regions. From its foundation the González family have been dedicated to making fine Sherries and brandies in Jerez, Spain, creating such well-known brands as Tío Pepe Fino Sherry and Lepanto Brandy de Jerez.
Today the fifth generation of the family are the custodians of these exceptional brands having built the company into a family of wineries which produces wine in some of Spain's most famous regions; Bodegas Beronia (Rioja and Rueda), Cavas Vilarnau (Barcelona), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cadiz), Vinas del Vero (Somontano) and Pazos de Lusco (Rías Baixas). In each of these regions the family strives to make the best possible quality wines respecting the local terroir and the environment. Recently the company has acquired the renowned Chilean winery Veramonte, based in the heart of Casablanca.
At the same time the company has also expanded its interests further in the premium spirits business and has created pioneering brands such as The London No.1, MOM Gin, Druide Vodka and Nomad Outland Whisky.
Materials
Theory Presentation
Download the presentation here
Venencia Tutorial Video
Winners
Legacy - 1st Place (Tied)
Recipe by Damian Langarica
Ingredients:
- 2 oz (60ml) Don alfonso oloroso sherry
- 0.75 oz (20ml) spiced demerara syrup*
- 0.5 oz (15ml) preserved lemon juice**
- 1 egg white
- 0.5 oz (15ml) cinnamon Nectar Pedro Ximenez sherry***
Preparation:
Combine and dry shake all the ingredients except the PX sherry, then add ice and shake again. Double strain into a chilled coupe, and slowly pour the PX through a barspoon to the bottom of the glass to create the layering effect. Finally garnish the drink with an orange peel and grated cinnamon
*spiced demerara syrup:
Mix 2 parts of demerar sugar with 1 part of water, let it simmer until all the sugar is dissolved, then add (recipe for 2 quart of demerara syrup)
2 broken cinnamon stick,
1/4 of grated nutmeg,
8 pieces of star anise,
5 tbsp of clove,
3 tbsp of juniper berries
3 tbsp of whole cardamom
4 tbsp of allspice
2 tbsp of black peppercorn
And let everything simmer at low-medium heat for about 10 minutes
Preserved lemon juice**
For every 100grs of fresh lemon juice add 10 grs of preserved lemon brine (equal parts lemon oils, salt and sugar)
Cinnamon infused Px*** (quick infusion)
Add 7 broken sticks of cinnamon into with 500 ml of Nectar Px, combine all the ingredients in a ISI shipon and double charge the shipon and let infuse for 5 minutes
Garnish:
Orange peel/ Grated cinnamon
Glassware:
Sour coupe
Cocktail Inspiration:
When I was creating this cocktail I wanted to create a cocktail where all the ingredients had a meaning that could relate to the history of sherry
This cocktail for me represents a small storyline throughout time and how all the different cultures that lived in Jerez helped to develop sherry into what it is today. The use of preserved lemon represents how the phoenicians who were great travelers, used a preservation technique by covering food in salt which was essential for long distance travel. They also brought wine making to the region.
I chose oloroso and Px as a representation of the Moors who were the ones who developed the fortification and distillation process into Iberia.
The use of exotic spices and sugar which weren't native to the region, represent the time when the Jerez was reconquered by the Spanish and became an open door to the new world and new flavors. They would ultimately help to export sherry throughout the world, giving it the repution that it has today.
The drink itself is also a tasting trip from both of the main grapes used in sherry(Palomino and Pedro Ximenez). In your first sip you will taste the dry but rich complex flavors of the oloroso, with subtle notes of baking spices from the syrup and enlightened by salty citrus. The more you drink and get closer to the end of your glass, you will discover new flavors coming from your spiced Px that will keep you entertained from your first sip to your last.
SALUD
When Worlds Collide - 1st Place (Tied)
Recipe by Ricardo Acevedo
Ingredients:
- Tio Pepe 1.75
- Coconut vermouth .75 oz
- Lemongrass sake .75 oz
- Saline
- Ginger olive oil 3 drops
- Stir all ingredients except ginger olive oil.
- Strain into Nick and Nora the finish with 3 drops of ginger olive oil.
Preparation:
Lemongrass sake:
375 ml dry sake.
50 grams lemongrass
Cook lemongrass on skillet on medium for 3 minutes to open up flavors. Blend sake with lemongrass then allow to infuse for 8 hours. Fine strain and refrigerate.
Coconut vermouth :
400 ml white vermouth
200 ml unrefined coconut oil.
Melt coconut oil then mix with vermouth . Store in airtight container and allow infusion for 20 hours. Fine strain through coffee filter and store.
Ginger olive oil:
60 grams fresh ginger
30 grams olive oil
On medium heat cook olive oil with chopped up ginger for 5 minutes. Allow to cool and store and infuse in airtight container for 16 hours. Fine strain and store.
Garnish:
Grapefruit peel ( express and discard)
Glassware:
Nick and Nora
Cocktail Inspiration:
When I was 13 years old me and my family moved to Singapore from Mexico.
The first dish I ever tried was A restaurants take on the iconic Tom kha soup.
As a kid trying unknown flavors to my palate such as lemongrass, Thai lime leaf, coconut milk and ginger created one of the most amazing culinary moments I had ever experienced.
Using the template of the bamboo cocktail I wish to recreate that moment using similar ingredients in a more subtle and elegant way that allows the Tio Pepe to shine through .
Foolish Men - 3rd Place
Recipe by Abigail Gullo
Ingredients:
- 1.75 oz Tio Pepe Fino En Rama Sherry
- .75 oz Singani or Pisco
- .75 oz Cocchi Rosa
- ½ oz Gonzalas Byass Solera 1847, Oloroso Dulce
- Garnish:
- 4 drops saline rosemary thyme olive oil solution*
Preparation:
Stir ingredients in a mixing glass and strain into a chilled cocktail glass. Garnish with 4 drops of saline rosemary thyme olive oil solution*
*To make the soluntion, infuse 1 cup of olive oil with 2 fresh sprigs each of rosemary and thyme and let sit for at least 24 hours. Remove herbs and add 1 tablespoon of 1:1 sea salt hot water solution. Stir until incorporated.
Garnish:
4 drops saline rosemary thyme olive oil solution*
Glassware:
Chilled stemmed cocktail glass
Cocktail Inspiration:
This cocktail was inspired by Sor Juana Inez de la Cruz who wrote a famous poem titled Foolish Men. She is known as America’s First Feminist and she was bad ass. Sor Juna Inez was an erotic feminist poet in the 17th century who refused marriage to a viceroy and became a nun instead so she could have her creative and actual freedom. Unwittingly, the path I seem to have taken as well. Though I hope to avoid death by leprosy.
To honor her, I choose an unaged American brandy to play with the Tio Pepe en rama as well as a soft rose vermouth. This holy trinity makes a mouth watering aperitif cocktail. A touch of duche Oloroso gives the cocktail some backbone, like the lovely lady herself. And the drops of olivie oil solution on top enhances the top nots of salinity from the sherry while creating a savory mouth feel.
Entries
Sherry Mai Tai
Sherry Mai Tai
Recipe by Evan Charest
Ingredients:
- 2oz Tio Pepe Fino
- .5oz Aurora Amontillado Sherry
- 1oz Pistachio Orgeat ( recipe below )
- 1oz Lime Juice
- 1 Dash Orange Bitters
Preparation:
Combine all ingredients in a shaker tin, shake & strain into a small stemless wine glas with crushed ice. Top with crushed ice to fill and garnish with a mint bloom.
Pistachio Orgeat Recipe:
3 cups near-boiling water
7 oz. shelled, unsalted pistachios
2 & 1/4 cups granulated sugar
Nut-milk bag (or super bag)
In a blender, combine the water and pistachios and blend on high for 2 full minutes. Fine-strain the nut mixture through a nut-milk bag into a container. Add the sugar and blend again for an additional minute.
Garnish:
Mint Bloom
Glassware:
Small Stemless Wine Glass
Cocktail Inspiration:
Our menu is focused exclusively on low abv, champagne, and sherry cocktails with over 30 sherries by the glass and and extensive bottle selection.
Because of this we wanted to created a few tiki classics, but with 100% sherry base. We found fino with the addition of a small amount of amontillado a classic mai tai was given a fun and innovative twist. Plus the incorporation of house pistachio orgeat allowed for a more lush and elegant profile.
Sidewinder Islander
Sidewinder Islander
Recipe by Josh Curtis
Ingredients:
- Tio Pepe Palomino Fino Sherry
- Reposado Tequila
- Mezcal
- Pineapple
- Lime
Preparation:
Pour the ingredients into the small half of a Koriko shaker tin, dry shake without ice and pour unstrained into a clay pot. Fill with crushed ice.
Garnish:
Activated sage branch.
Glassware:
Clay pot
Cocktail Inspiration:
I'm fascinated with the Algonquin cocktail and a sense of flavors created by the combination of dry vermouth against pineapple. I’ve found that the Rye whiskey can be exchanged with most spirits. Also Tio Pepe Fino dry Sherry is a more nutty, flavorful replacement for dry vermouth.
Tres Uvas
Tres Uvas
Recipe by Eric Kurss
Ingredients:
- 1.5oz Tío Pepe Fino Sherry
- .5oz Pisco
- .5oz Dry Vermouth
- .25oz Dry Curacao
- .25oz Vanilla Gomme Syrup
- Orange Peel Garnish
Preparation:
Combine all ingredients in a mixing glass
Add ice
Stir until chilled and properly diluted
Strain into Coupe Glass
Express orange oils and swath over rim
Hang orange peel on rim for garnish
Garnish:
Orange Peel
Glassware:
Coupe Glass
Cocktail Inspiration:
After falling in love with Sherry on a trip to Spain a few years back, it instantly became a go-to staple at my home bar, as well as my work bar. I'm fascinated by it's variability, complexion and ability to create well-rounded, low-ABV alternative cocktails. I love sharing stories and recipes with guests, bouncing ideas off each other and deciphering the mystique of different expressions of the grapes. This specific cocktail came to mind while recipe testing for a new restaurant opening menu. Choosing sherry, dry vermouth and Pisco tie in a balance among three different grape-oriented juices. The orange and vanilla are subtle, but round out the flavor profiles to create a balanced, fun cocktail for your 5:00pm breather or your swan song before retiring at the end of a night.
Fino Island
Fino Island
Recipe by Sam Treadway
Ingredients:
- 2 oz Tio Pepe fino sherry
- 1 oz pineapple juice
- 0.5 oz orgeat
- 0.25 oz green chartreuse
- 0.25 oz lime juice
Preparation:
Shake all ingredients with ice
Strain into a chilled cocktail glass
Garnish:
Lime wheel, pineapple frond on a umbrella pick
Glassware:
Nick and nora or similar cocktail glass
Cocktail Inspiration:
I lived in Hawaii for a year and it became part of my soul. I love the beaches, the people, the sea salt air and the spirit of the islands.
I wanted to take the deliciously savory salty vibe of Tio Pepe fino sherry and send it across the globe to a tropical getaway.
The "Fino Island" is refreshing and low abv. It has classic tiki flavors with pineapple, lime and orgeat, but then a unique savory quality with the sherry and chartreuse.
Chocolate Covered Sherry
Chocolate Covered Sherry
Recipe by Thomas Carrara
Ingredients:
- 2oz Tio Pepe Sherry
- 3/4 oz Chocolate Covered Cherry Cordial
- 1 oz Lepanto Brandy
- 2 oz Cream Soda
- Edible Flowers as Garnish
Preparation:
Cherry Chocolate cordial:
Macerate cherrys and coco nibs, cover in neutral grain spirit, let sit for 2 hours, strain and 1:4 ratio sugar to weight of cordiall.
Combine all ingredients from cocktail(except cream soda) light whip, top off with cream soda and garnish in a 7 oz glass.
Enjoy!
Garnish:
Edible flowers
Glassware:
8oz glass or snifter
Cocktail Inspiration:
I was inspired by my dad who would love cream soda and Sherry. I always thought it was an amazing combination. After putting this cocktail together I see why he loved it so much!
Velvet Star
Velvet Star
Recipe by Logan Saunders
Ingredients:
- .75 lemon juice
- .5 ginger syrup
- .25 st Elizabeth allspice dram
- .5 plantation 5 Star rum
- 2 oz medium Gonzalez Byass sherry
Preparation:
Ginger syrup:
Juice fresh ginger
Weigh juice
Add equal parts Demerara sugar by weight
Combine components in shaker tin
Shake
Fine strain over big cube in rocks glass
Garnish:
Star anise pod on big cube
Glassware:
Rocks glass
Cocktail Inspiration:
Sherry is one of my favorite liquids. It’s main influence isn’t necessarily the grape. Oxygen makes sherry truly what it is. This cocktail brings out all of the nuttiness and complexity of the sherry while being bright and spicy.
My Sherrey Amore
My Sherrey Amore
Recipe by Christine Gumpper
Ingredients:
- 1.5 ounce. Bombay gin
- .75 oloroso El meistro Sierra Sherry 15 años
- .25 luxardo marachino liquor
- 2 dashes orange bitters
- Absinthe rinse
Preparation:
Pour ingredients into mixing mixing glass, stir, double strain into coupe
Garnish:
Orange Twist
Glassware:
Coupe
Cocktail Inspiration:
The mariachi's name was Kris.
Red Sun Rising
Red Sun Rising
Recipe by Jared Bailey
Ingredients:
- 50 mL Caol Ila 12
- 50 mL Tio Pepe Palomino Fino Sherry
- 3 Dashes Fee Brothers Cranberry Bitters
- 15 mL Amaro Nonino
- 1 Dash Orgeat Syrup
Preparation:
Combine all ingredients into a mixing glass, add ice, and stir until well-chilled. Strain neat into a martini glass and garnish with a flamed lemon peel.
Garnish:
Toasted Lemon Peel
Glassware:
Martini Glass
Cocktail Inspiration:
When considering the briny and coastal aspects that are imparted into the flavor profile of the Palomino Fino Sherry, my thoughts immediately jumped to another coastal inspired drink in the Caol Ila, whos flavor profile lends itself to emphasizing the flavors in the sherry instead of suppressing or fighting them. In striving for complete balance in the drink, I wanted to add some sweetness and to raise the drink from completely earth-toned and elevate it with a fruit, which is why I chose to add the amaro, bitters, and orgeat.
Breath of Air
Breath of Air
Recipe by Kristopher Kneisler
Ingredients:
- Highland park magnus, sherry finished scotch 4 parts
- Manzanilla sherry 3 parts
- Palo cortado sherry 2 parts
- Honey 1 part
- Italicus 2 parts
- Regans orange bitters 2 dashes
Preparation:
Pour all ingredients into a glass, stir. pour into chilled coupe. enjoy!
Garnish:
Express and discard orange peel
Glassware:
Coupe
Cocktail Inspiration:
I wanted to highlight different flavors of sherry through finished whisky and and bright manzanilla sherry as well as the mingling of different flavors developed through oxidation in this cocktail. Combining that with bright fruit flavors makes for a nice drink. cheers!
Midas Touch
Midas Touch
Recipe by Christopher Day
Ingredients:
- 1.5 oz Tio Pepe Fino
- 0.5 oz Rhum Clement Canne Bleue
- 0.75 oz Pineapple Gomme*
- 0.5 oz Lime
- Small pinch salt
Preparation:
Build in a shaker tin and hard shake.
Double strain into coupe (or a teacup, if your bar doesn't have coupes).
Garnish.
*Pineapple Gomme* : Fold 250g cane or granulated sugar into 250mL FRESH pineapple juice under low heat (til it simmers).
Bottle and store cold for up to 1 month.
Garnish:
Lime wheel (with or without pineapple)
Glassware:
Coupe/Teacup
Cocktail Inspiration:
The over-arching theme of my thought process while making this drink was, "something fun and approachable that would appeal to sherry and non-sherry drinkers alike."
I'd argue that nobody DOESN'T like a pineapple daiquiri, which is where the base of this drink is derived, subbingpineapple juice for a rich gomme in order to fill and compliment the dry nuttiness of Tio Pepe and fortifying it slightly with a grassy, funky agricole rum for good measure.
As it's name suggests, I'm hoping that this drink drinks like liquid gold.
Levante y Poniente
Levante y Poniente
Recipe by Emanuel Santiago
Ingredients:
- 1.5oz Tío Pepe Fino
- .75oz Flor de Caña Gran Reserva 7 Year Rum
- .75oz Wildflower Honey Syrup (3:1)
- .5oz Lemon Juice
- 1 Spray The Bitter Truth Creole Bitters (In Atomizer)
Preparation:
Cocktail:
1. Combine all ingredients in mixing tin.
2. Add ice and shake.
3. Fine strain into chilled glass.
4. Using a julep strainer, serve Chamomile Air up to the rim of the glass.
5. Spray bitters in atomizer over the foam being careful not to create indentations on top of the foam.
6. Garnish with edible flower.
Chamomile Air
Ingredients:
655g Strong Chamomile Tea
200g Hot Water
55g Simple Syrup
42g Lemon Juice
8g Sucro
Equipment: Digital Scale, 2 Hotel Pans (one small, one large), Immersion Blender.
Prep:
1. Activate Sucro by mixing it with hot water (at least 158°F) and blending it with a hand blender.
2. Once the Sucro has activated (and is well blended), remove from heat and combine with rest of the ingredients in an ice bath
3. Blend with an immersion hand blender.
4. Let rest until Chamomile air is cool, blend when needed for service.
Garnish:
Chamomile Air (See Prep Instructions.) , Edible Flower
Glassware:
Vintage Diamond Line Cocktail Glass
Cocktail Inspiration:
My cocktail was inspired by the two winds that blow through Jerez, the Levante and the Poniente.
The Levante is represented in the Chamomile Air that is on top of the cocktail which flower grows in some parts of Jerez.It is dry and pleasant with added complexity thanks to the Creole Bitters.
The Poniente which is the cooling wind is represented by the actual cocktail which features Tio Pepe Fino as its main component. While experimenting with different spirits i found Flor de Caña 7 year added an incredible sense of rusticity to the cocktail which is made even better by a combination of honey syrup and lemon.
The edible flower is a nod to the flowers Spanish flamenco dancers wear while dancing.
When it Rains
When it Rains
Recipe by Jeremy Young
Ingredients:
- 1.25 oz Alfonso Oloroso Sherry
- 1.25 oz Plantation Fancy Pineapple Rum
- 1.25 oz Jays Basic Stock Mix #1**
- 10 blueberries
- 2 dashes Chocolate Bitters (I used fee brothers)
Preparation:
**Jays Basic Stock Mix#1
5.5 oz fresh grapefruit juice
4 oz fresh lime juice
2 oz honey
3 oz Falernum
1 oz Angostura
3 dash cinnamon
In a shaker tin build:
Chocolate bitters
Blueberries
Stock mix
Sherry
Pineapple rum
Add ice, and shake for 8 seconds
Fine strain into tiki mug
Top generously with crushed ice
Garnish with pineapple fronds, and a skewers of blueberries.
Garnish:
Pineapple fronds and a Skewer of Blueberries
Glassware:
Tiki Mug
Cocktail Inspiration:
They say inspiration can come from anywhere. This cocktail inspiration came to me one afternoon sitting at a patio bar with some good friends enjoy a local IPA. They flavor was phenomenal with the citrus from grapefruit and pineapple and a hint of blueberries and I knew I wanted to translate this painting into a cocktail. After much trial and error getting the flavors to pair just how I imagined them in the beer, I present to you "When it rains".
If Sherry had a soul
If Sherry had a soul
Recipe by Katerina Markoska
Ingredients:
- 2oz Sherry (Pedro Ximenez)
- 2oz Pomegranate Liquor (Pama)
- Ginger beer
- Mint leaves
- 2 Lime wedges
Preparation:
In a cocktail shaker we add mint leaves , Sherry , pomegranate liquor and squeeze 2 lime wedges.
Fill the glass with ice , and shake it vigorously for 10 sec.
With the strainer release the content into a glass top it of with ginger beer.
Garnish:
Lime swirl on the stem with a mint and peeled off lime wheel
Glassware:
Coupe glass
Cocktail Inspiration:
Just like the song Sherry Baby by Frankie Valli And The Four Seasons
This cocktail is nocturnal, romantic sips nice and easy and make you loose you mind with elegance and texture.
Fortunado's Demise
Fortunado's Demise
Recipe by Olivia Knighton
Ingredients:
- 50mL Gonzalez Byass Jerez 12yo Amontillado Seco
- 20mL Gonzalez Byass Jerez Rojo Vermouth La Copa
- 15mL Templeton Rye
- 2.5mL Regan's Orange Bitters No 6
- 2.5 Fee Brothers Rhubarb Bitters
Preparation:
In a 5 Liter barrel (previously housing aged Black Manhattan's) combine;
2,750mL Amontillado, 1,100mL Rojo Vermouth, 825mL Templeton Rye, 137.5mL Regan's Orange Bitters No 6, and 137.5 Fee Brothers Rhubarb Bitters.Fortunado's Demise will see oak for 6-8 weeks, then bottled in glass and stored chilled. To serve, simply measure 90mL, stir slightly in ice, strain into a coupe, and express/discard a fresh orange peel.
Garnish:
Expressed & discarded orange peel
Glassware:
Coupe
Cocktail Inspiration:
Following the inspired theme of 'The Blackbird,' Fortunado's Demise is a play on the classic poem by Edgar Allen Poe, The Cask of Amontillado. Fortunado being the poor soul who was seduced by a delicious aged sherry wine and met his demise. The orange and rhubarb bitters in the cocktail were inspired by the nut and citrus nuances both the sherry and rye contains. Barrel aging is a wonderful program I run in the bar I manage, and am curious how this cocktail will taste after weeks in new American oak. As I have not tasted the end result, if chosen, I will be eager to share the finished in oak cocktail with the judges.
Todo Para Ti
Todo Para Ti
Recipe by Jacquenette Arnette
Ingredients:
- 1.5 rhum agricole
- .75 sherry de Jerez
- .50 fresh grapefruit juice
- .50 maraschino liquor
Preparation:
Hard Shake all ingredients and strain
Garnish:
Luxardo wrapped into grapefruit peel on a pic and 3 dashes angostura bitters
Glassware:
Nic and Nora
Cocktail Inspiration:
I wanted to make another version of the Hemingway Daiquiri that wasn’t so lean and citrus forward. This one is more robust and the sourness from the grapefruit and the heat from the rhum really pair well with the condensed sweetness of the sherry.
Pepe in Paradise
Pepe in Paradise
Recipe by Michael Demahy
Ingredients:
- 2 oz Tio Pepe fino
- .5 oz Nectar, Pedro Ximenez
- .5 oz acid adjusted pineapple juice
- .25 oz falernum
- 1 bar spoon oleo saccharum
Preparation:
Acid adjusted pineapple juice - fresh pineapple 2%citric acid 1% malic acid
Falernum - 32 oz Wray and nephew rum, 200 cloves, 3 tablespoons whole allspice, 4 nutmeg, 29 lime zests, 1.5 cups ginger. Toast spices, add all ingredients to rum let sit for 24 hrs. Strain. Add 8 cups sugar, 4 cups water, and 40 drops almond extract.
Óleo saccharum - one cup orange, grapefruit, and lemon peals. 3/4 cups sugar. Let sit for 24 hours. Strain.
Garnish:
Mint, nutmeg
Glassware:
Snifter
Cocktail Inspiration:
My inspiration for Pepe in Paradise came from Gonzalez Byass being a family company, and that Tio Pepe is named after his uncle. Family is something I hold very close. I was raised in Pensacola Florida home of the most beautiful beach. When I started bartending and making cocktails I was instantly drawn to tropical exotic cocktails. They remind me of where I’m from and my family. I love the idea of creating a cocktail that transports you to a different time and place. Which is what I did with the cocktail Pepe in Paradise.
Pionera
Pionera
Recipe by Andrea Pentabona
Ingredients:
- 1.75 oz Solera 1847
- .5 oz Macchu Pisco
- .5 oz Giffard Apricot Brandy
- .25 oz Demerara Cinnamon syrup
- 1 whole egg
Preparation:
Add all ingredients to the shaker tin and dry shake. Add ice and shake until thoroughly incorporated. Double strain into glass. Garnish with fresh grated cinnamon and expressed lemon peel (discard).
Garnish:
Fresh grated cinnamon and expressed lemon peel
Glassware:
Large vintage coupe
Cocktail Inspiration:
I was inspired by the classic Josephine Baker cocktail. This drink is a continuation of the spirit of the amazing woman. She was a celebrated entertainer but so much more, a civil rights activist, mother and trail blazer. The ingredients in this cocktail are unique and together they are more than the sum of their parts. The pisco and cinnamon highlight the subtle floral and baking spice notes in the sherry bringing a new dimension to the classic flavor profile of the cocktail. It's a delightful sip somewhere between dessert and a nightcap-or to start the evening if you’re feeling sassy.
Solar Vortex
Solar Vortex
Recipe by Rachel Sandra Johnson
Ingredients:
- 1.5 oz Tio Pepe Palamino Fino
- 0.5 oz Giffard Banane du Brésil
- 0.5 oz Aperol
- 0.5 oz lime juice
- 0.25 oz cinnamon syrup
Preparation:
Shake all ingredients with ice. Double strain into a coupe. Garnish with a fennel frond and a paper butterfly.
Cinnamon Syrup:
32 oz demerara sugar
16 oz filtered water
5 cinnamon sticks
3 whole cloves
Simmer (don't boil) all ingredients for 30 minutes, then strain & chill
Garnish:
Fennel frond and paper butterfly
Glassware:
Coupe
Cocktail Inspiration:
In January 2019, Chicago experienced a Polar Vortex, a whirling mass of Arctic air flowing south & sending windchills of -50 Fahrenheit through the Midwest. Soon after, I brought my 1-year-old daughter for her first visit to the butterfly room at Chicago's nature museum. Standing in the sunlight streaming through the greenhouse, I felt the tension of the endless Chicago winter lift for an hour. We breathed warm air while butterflies flew around us, our coats and sweaters forgotten in a pile. It was a brief respite, a mini daycation of color, sun, and warmth. “Solar Vortex” is that moment in a glass; “solar” for Jerez’s annual 300 days of sun and “vortex” for the meeting of the fresh Atlantic breeze with the warm African/Mediterranean wind that together influence the terroir for the Palomino Fino grapes. Solar Vortex, featuring Gonzalez Byass’s flagship sherry Tio Pepe Palomino Fino, is a cocktail that brings the sun to you!
The Mad Hätten
The Mad Hätten
Recipe by Aaron Broadworth
Ingredients:
- 2 parts Sazerac 6yr Rye
- 1/2pt sherry (Tío Pepe)
- 1/2pt cherry liqueur (Herring)
- 1 part *Housemade Spiced Pear syrup
Preparation:
*Prep Housemade syrup:
Slice 3 fresh Bosc pears and place in a pan. Cover well with granulated sugar. Place 1-2 cinnamon sticks in pan. Grate one whole nutmeg and add. Place 2 to 3 whole clove in next. Add hot water until pears are fully submerged. Let steep. Transfer to a clean pan over medium - high heat and bring to boil.Simmer 10 minutes. Strain through cheesecloth into a sterilized empty fifth.
To Build:
Combine all ingredients in shaker with 1 scoop of bar ice. Shake vigorously for 10-20 seconds. Double strain into whiskey glass over big block ice.
Garnish:
3 Pear "fan" slices
Glassware:
Rocks glass
Cocktail Inspiration:
The Fall Season in Michigan is MY inspiration, so I used this for my Fall craft cocktail menu selection as a former member of Craft Co Flint bartenders. I love a great rye Manhattan on the back porch during the Fall season. The term "Hätten" was chosen as its meaning is "to possess". I wanted my cocktail to capture the many flavors of northern Michigan. Hence, I offer to the guests these Mad Flavours of Fall... Those tart cherries, fresh picked pears and all the spices to cure what ails your end of summer blues.
Monstruo Verde
Monstruo Verde
Recipe by Katie Hubbard
Ingredients:
- 1.5 Ounces of Fino Tío Pepe
- 1.5 Ounces of La Copa Blanco Vermouth
- 0.5 Ounces of Green Chartreuse
- 1 dash of Cucumber Bitter Truth Bitters
- 1 dash of Celery Bitter Truth Bitters
Preparation:
Pour Tio Pepe, La Copa Blanco, and Green Chartreuse into a mixing glass, then add 1 dash of Cucumber Bitters and 1 dash of Celery Bitters. Stir over ice for 30 seconds, or until completely chilled and combined. Pour into a chilled 4-5oz decorative coupe glass. With a small circus peeler, curl a long string of lime into a twist and lay atop the beverage.
Garnish:
Lime twist
Glassware:
4 Ounce Coupe Glass
Cocktail Inspiration:
Monstruo Verde is the epistolary love language between Boston and Jerez. Named for the "Green Monster" of Fenway Park, Monstruo Verde transports you back to Jerez without the airfare. Fino Tío Pepe is carefully blended with La Copa Blanco, a nod to one of the first ever sherry cocktails, the Bamboo, which along with the Sherry Cobbler took Jerez to the forefront of the craft cocktail scene in America. The light spiciness of the vermouth grounds the cocktail, while the salt and fruit of the Fino play along the tongue. Green chartreuse is added to accentuate the vermouth botanicals, and cucumber and celery bitters highlight the oceanic poniente present in the wine as well as round out the smooth nose of the albariza aroma. Garnished simply and elegantly with a lime twist. Monstruo Verde is herbaceous, clean and bright like Tio Pepe Fino, a balance of two fortified wines, two cities.
Amplified Sherry Gimlet
Amplified Sherry Gimlet
Recipe by Allison Sadauskas
Ingredients:
- 1 oz. Tio Pepe Sherry
- 1 oz. English Gin (I used Burnett's but any English style gin will do)
- 1 oz. Fresh Squeezed Lime Juice
- .5 oz. House Made Rosemary Simple Syrup
Preparation:
Shake all ingredients with ice, strain into chilled martini glass
Garnish:
Lime Wheel & Rosemary Sprig
Glassware:
Martini Glass
Cocktail Inspiration:
Tio Pepe Sherry is a great foundation on which to build a twist on many classic cocktails. Rosemary grows abundantly in the area in which I live (San Francisco East Bay) and I like to find creative ways to use it in my cocktails. The rosemary simple syrup I make from scratch with organic rosemary from my garden pairs nicely with various spirits, so this twist on the classic gimlet is a fun and tasty way to pair it with Tio Pepe!
Gone With the Poniente
Gone With the Poniente
Recipe by Rob McShea
Ingredients:
- 1.5oz Gonzalez Byass Amontillado Sherry
- 1.0oz Fig Infused rye whiskey
- 3 dash of Honeyed Apricot + smoked bitters
- Add ingredients to mixing glass with fresh ice; stir
- pour into coupe
Preparation:
the only prep required is infusing the rye whiskey with fig. I used the sous vide method:
Add one bottle of rye whiskey, preferably something around 80 proof, to a seal-able plastic bag. Also add 8 figs cut into quarters into the bag, remove all air from the bag.
Place in a hot water bath with an immersion circulator; cook for 2hours @ 135 degrees.
When it has done cooking, remove the bag from the water, and fine strain the mixture until only spirit is left.
Garnish:
two orange peel "leaves"
Glassware:
Coupe
Cocktail Inspiration:
I really enjoy drinking Amontillado sherry, specifically in Manhattan variations. What i have essentially created here, is a reverse Manhattan with the Amontillado as the predominate spirit and star of the show.
I have also layered flavors that compliment the Amontillado sherry, including apricot and fig, and have added a layer of smokiness for an extra dimension
Denver
Denver
Recipe by Jorge Ortega
Ingredients:
- 1.5oz Sherry Wine
- .5oz Bourbon
- .5oz Sweet Vermouth
- .5oz Coffee Liquor
- 3 Dashes Orange Bitters
Preparation:
Pour all ingredients into a mixing glass and stir until chilled. Pour into glass
Garnish:
Gold leaf
Glassware:
Globe with ice sphere
Cocktail Inspiration:
inspired by a classic Manhattan. I wanted to create a cocktail that was smooth and pleasant to drink any time of the day and that could be equally enjoyed by both sexes.
Beyond the Veil
Beyond the Veil
Recipe by Kayleigh Speck
Ingredients:
- 2 oz Tio Pepe Palomino Fino Sherry
- 1 oz Clarified Milk Cordial*
- .25 oz Orgeat
- 2 dashes Oyster Shell Tincture
- Chive and Cilantro Garnish
Preparation:
Combine all ingridients and throw 6 times between mixing tins in order to aerate, aromatize, and dilute the cocktail. Pour over fresh ice in wine glass, and garnish with chive and cilantro.
*Clarified Milk Cordial
25 oz Spanish Gin
9 oz Ginger Liquor
12 oz Simple Syrup (2:1)
9 oz Pineapple Juice
9 oz Lemon Juice
.25 oz Vanilla Extract
40 oz Whole Milk
-Combine all ingredients in large container (except milk)
-Scald milk (do not boil), Add to base mixture, allowing to curdle
-Remove curds (and discard) with a fine mesh strainer, and strain remining liquid through cheese cloth. Allow cordial to settle 24 hours for optimal clarification
Garnish:
Chive and Cilantro
Glassware:
Wine Glass
Cocktail Inspiration:
Inspired by terroir, 'Beyond the Veil' is designed to speak of the relationship between my home in coastal Rhode Island, and the Jerez D.O. of Spain. Tio Pepe is strongly influenced by both the cooling effects of the Atlantic Ocean (in which Rhode Island also shares) and the warmth that originates in the eastern plains. The coastal winds’ moderate temperatures help to preserve acidity and also provide natural air-conditioning in the wine cellars. The flor responsible for the biological aging of Tio Pepe is specific to the region and its terroir and Albariza soil. In comparison, there is nothing truer to the terroir of Rhode Island than its seafood, specifically, oysters. Strangely enough, oysters and Albariza soil contain the same predominant chemical compound, calcium carbonate. Hence, a beautiful representation of both terroirs; Rhode Island, and the sherry region of Spain.
The ingredients used in ‘Beyond the Veil’ are meant to accentuate the nuances of Tio Pepe Palomino Fino. A tincture made of RI oyster brine and shells enhances the salinity of the sherry, whereas, the clarified milk cordial and orgeat bring fourth the more subtle notes of wild herbs, yeast, and almond.
Tres Tradiciones
Tres Tradiciones
Recipe by Kai Wilson
Ingredients:
- Tio Pepe En Rama
- DO Ferreiro Orujo de Galicia
- Atxa Pacharan
- Lemon Juice
- Egg White
Preparation:
Add 1.5 oz of Tio Pepe En Rama, 0.5 oz of Orujo de Galicia, 0.5 oz of Pacharan, 0.25 oz of lemon juice and the whites of one medium egg to a shaker. Dry shake to incorporate the ingredients, add ice to the shaker and shake to chill and develop the egg foam. Strain in a chilled coupe.
Garnish:
None
Glassware:
Coupe
Cocktail Inspiration:
I wanted to celebrate the rich cultural diversity in spirits throughout Spain by combining sherry with Galician orange brandy and Catalonian sloe gin. I wanted to pull from these different "corners" of Spain to transcend the regional origins with a new harmony. Each component is identifiable while contributing to the larger unity of the drink, all delivered with a rich mouthfeel from the En Rama and egg white. The drink’s foam cover over the slight pink hue is reminiscent of the flor’s protective covering of aging sherry.
Sherry Infinity
Sherry Infinity
Recipe by Leinet Nelson Gonzalez Villavicencio
Ingredients:
- 1 1/2 Oz Tio Pepe Fino
- 3/4 Oz London No1 infused with beets
- 3/4 Oz Lillet blanc
- 1/2 Oz Mango Spiced Liqueur (Las Vegas)
- 1 Dash Orange Flower Water
Preparation:
We infused the London No1 Gin with red beets for 15 minutes.
Stir and Strain into a chilled Nick And Nora glass.
Garnish with an Edible Flower.
Garnish:
Edible Flower
Glassware:
Nick and Nora
Cocktail Inspiration:
I got inspired by a follow bartender who went to the process last year and went to Spain. He told all about the deep rich history that Gonzalez Byass has in the town of Jerez. He made me love sherry by teaching me all about it. I wanted to server fino a cocktail to provided an experience for my guest at the bar. Bring the sherry revolution to Las Vegas.
Tio Tomillo
Tio Tomillo
Recipe by Rory Caviness
Ingredients:
- 1.75 oz Tio Pepe Fino Sherry
- 0.75 oz Wahaka Espadin Mezcal
- 0.375 oz (half of 0.75) St Germain Elderflower liqueur
- 0.25 oz Claque Pépin Vielle Réserve Organic Calvados
- 2 barspoons Suze liqueur
Preparation:
Add above ingredients to a mixing glass and stir with ice to chill. Place garnish of Thyme and Star Anise on a stone slate surface and use a cooking torch to flame ingredients for a few seconds then place a large coupe glass over top and let glass fill with smoke. Then strain the cocktail into the smoke filled coupe glass and serve right away. Santé!
Garnish:
A few sprigs of Thyme and one Star Anise
Glassware:
Large Coupe Glass
Cocktail Inspiration:
I really enjoy the Tio Pepe Fino Sherry on it's own. In this drink, I wanted something that still allowed the Fino Sherry to be present with adding some complexity and flavor at the same time. Overall, I wanted a light, crisp, Fino Sherry forward, sipping cocktail that would be perfect for a late afternoon if I were on a beach somewhere in the South of Spain.
DREAMBOAT
DREAMBOAT
Recipe by Edward Gibbons-Brown
Ingredients:
- 2.5 oz Tio Pepe Fino Sherry
- .75 oz Giffard Pamplemousse
- .25 oz Clear Creek Pear Liqueur
- 1 tsp Agave Syrup*
- 3 dashes Bar Keep Apple Bitters
Preparation:
METHOD: Stir all ingredients with ice until chilled. Strain over a single large rock.
*AGAVE SYRUP
650 g organic light blue agave nectar
200 g hot water
Combine and stir to dissolve agave. Cool to room temperature and store refrigerated for up to 1 month.
Garnish:
Orange twist, expressed
Glassware:
Double rocks
Cocktail Inspiration:
This cocktail is all about the sherry. Drawing inspiration from the classic sherry cocktail, the "Adonis," I started with a Fino sherry base and built outwards from there. I love the combination of Fino and pear, and from there some spiced apple notes were a natural fit. Grapefruit rounds out the playful flavor profile for a delicious, slammable session cocktail.
Los Caballeros
Los Caballeros
Recipe by Geoff Wirth
Ingredients:
- 50 mL Uncle Val’s Botanical Gin
- 50mL Vermut Lustau
- 50mL Tio Pepe Palomino Fino
- 5mL 10% saline solution
Preparation:
Add ingredients to mixing glass and stir until chilled. Strain glass and garnish with olives.
Garnish:
3 Queen Sevillano Olives
Glassware:
Nick and Nora glass
Cocktail Inspiration:
I am inspired by the legendary horses of the Spanish southwest and the cohesion of natural beauty and artisanal craft in both spirits and culture.
I was inspired to highlight sherry and also to find balance. I evaluated different ratios of the three spirits and found equal measures to contribute both complexity and deliciousness.
Below The Flor
Below The Flor
Recipe by Travis Gale
Ingredients:
- 2 oz Fino En Rama
- 1/2 oz Real Mccoy 5 Year
- 1/3 oz Velvet Falernum
- 1/6 oz Lime Juice
- 1 Grapefruit Swath
Preparation:
Combine all ingredients in a shaker tin and shake with two pieces of ice, proceed to shake. The objective is too aerate ingredients while controlling dilution. Fill your glass half way with pebble ice and single strain into glass. Fill the rest your glass with pebble ice and garnish, expressing a grapefruit peel.
Garnish:
Grapefruit swath and baby's breath flower bunch
Glassware:
Collins
Cocktail Inspiration:
Fino En Rama is the inspiration for this cocktail. The sherry tells a story through its profile to keep one interested when enjoying this drink. As seasons change I wanted to pair this Fino with ingredients that reflect the time of year. The garnish and pebble ice that lies on top resemble the lair of yeast that protects the sherry when aging in barrels, hence " Below the Flor ".
Sunset Exótico
Sunset Exótico
Recipe by Marco Montaguano
Ingredients:
- 1-Tio Pepe fino 50 ml infused w/ (orange peel & lemongrass and bergamot green tea bags)
- 2-Leonor Palo Cortado 15 ml
- 3-Fresh Lemon juice 15 ml
- 4-Gooseberry syrup with pineapple powder and turmeric 30 ml
- 5-Float w/ jagermeister brew cold coffee 15 ml
Preparation:
Tio Pepe fino 500 ml infused w/ orange peel 30 gr burnt active with a torch and lemongrass bergamot green tea 3 bags combine all ingredients in a bag and sealed them let it rest for 45 minute, strain and keep refrigerated.
Gooseberry syrup w/ pineapple powder and turmeric
Combine 500 ml gooseberry fresh double strained juice w/ 500 ml sugar, 3 Barspoons of pineapple powder (ground pineapple dehydrated wheels ) and 1/2 barspoon of turmeric powder in a plastic bag and use sous vide method for 30 minutes 145 Fahrenheit, then cold down into a container with 50/50 ice water. Keep refrigerated
For the cocktail.
Combine ingredients 1-4 into Boston shaker and shake for 5 seconds and then use throwing technique for 4 times, strain into a Collins glass with crushed ice, float jagermeister brew cold coffee 30 ml and add the garnish.
Garnish:
Pineapple leaves, dehydrate pineapple wheel, lime wheels and gooseberry slices
Glassware:
Collins glass
Cocktail Inspiration:
My cocktail inspiration comes from the journey of my sister who is living in Sevilla for many years. She loves to eat gooseberry, pineapple and drink coffee. We use to play on the beach and watch the sunset. So I’m combining the unique flavor of fino sherry and palo cortado with exotic flavors like gooseberry, pineapple, turmeric, coffee to create a refreshing drink that anyone will enjoy close to the beach looking the sunset everywhere.
TNT Sakamoto
TNT Sakamoto
Recipe by Kristine Nguyen
Ingredients:
- 1.5oz Tio Pepe Fino Sherry
- 1oz Alessio Bianco Vermouth
- .5oz Chopin Vodka
- 1 barspoon 2:1 simple
- 1 dash saline (13grams to 5 oz of water)
- 1 spray combier Kümmel
- Method: stir all ingredients, except for kümmel, well, single strain into chilled kümmel rinsed glass with a large format ice cube
Preparation:
Simple : 2:1 rich simple
Salt solution: 13 grams of salt to 5oz of water dissolved
Garnish:
Lime twist, large format ice cube
Glassware:
Rocks (8oz)
Cocktail Inspiration:
When I think of cocktails, I think of music. Thatness and There ness by Ryuichi Sakamoto was the album I listened to when creating this cocktail. The levels of this album was something I thought of how this beverage would drink. Japan’s, as well as Asia’s history on a variety of aromatized wine and sherry, was my main inspiration to creating this cocktail with these ingredients. I wanted to create a cocktail that’s familiar for people, while introducing ingredients the general public might not be exposed to on a regular basis. The idea is not to exclude too many people for me. I want to create a slight savory martini for people to get slightly out of there comfort, but still have fun.
Camellia
Camellia
Recipe by Andrew Burkhardt
Ingredients:
- Tio Pepe Palomino Fino
- Ramazzotti Rosato Apertivo
- Clarified grapefruit juice
- Clary Sage
- Salt
Preparation:
COCKTAIL:
1 3/4 oz Tio Pepe Palomino Fino
1 3/4 oz Ramazzotti Rosato Apertivo
1/4 oz clarified grapefruit juice
pinch salt (about 0.3g)
Build all ingredients in a mixing glass.
Add ice, stir well, and strain over fresh ice in a rocks glass.
Finish with two sprays of aromatized clary sage.
AROMATIZED CLARY SAGE:
Mix 20 drops of food-grade pure clary sage oil with 1 1/2 oz vodka in a pump-spray atomizer. Shake well prior to each use.
CLARIFIED GRAPEFRUIT JUICE:
*yields roughly sixteen Camellias worth of juice*
If a centrifuge is available, use it to clarify a half cup of fresh squeezed/strained grapefruit juice according to manufacturer directions.
If one is not available, the juice can be satisfactorily clarified using coffee filters:
1. Run a cup of hot water through a coffee-filter lined mesh strainer.
(This bleeds out starches that could affect flavor and limits product loss through absorption.)
2. Pour a half cup of fresh squeezed/strained grapefruit juice through the coffee filter.
3. Repeat steps 1&2 twice more with the same juice and fresh coffee filters for a total of three rounds of filtration.
Garnish:
Aromatized Clary Sage
Glassware:
Rocks glass / Lowball
Cocktail Inspiration:
Camellia is the secret lovechild of a one-time affair long ago between an Aperol Spritz and a Little Giuseppe in Jerez.
The flower from which it gets its name is tied to the histories of both Spain and Italy, though is a native to neither. It was first brought to Galicia in the early 1700s by Marco Polo, who relied upon a tea made from its vitamin-C rich leaves to protect his armada from scurvy. Later that century, the Camellia made its way to the royal gardens of Caserta at behest of the Queen of Naples, who admired the flower for its elegance. In either region, the Camellia has assimilated -- it now grows hardily and is welcomed as an early harbinger of warmer weather to come, as it is one of the first to bloom in February.
In keeping with the Camellia's cocktail parents and flower namesake, I wanted to make something that could be appreciated for both its hardy practicality and refined elegance without making concessions to either front: something to be enjoyed by both connoisseurs and the masses, from the first hint of spring through the full maturation of summer. To this end, it was very important to me that the Camellia was designed to be easily transplantable -- while the submitted recipe indicates how I believe a Camellia should be served at a cocktail bar, this low-maintenance libation is hard to kill. The home cultivator can eschew all the fancy bits: pour any roughly equal measure of Tio Pepe and Rosato Apertivo over ice with a squeeze of grapefruit and a pinch of salt to be rewarded with a delightfully complex summertime Fino refreshment.
Aquellos Ojos Verdes
Aquellos Ojos Verdes
Recipe by Saul Hernandez
Ingredients:
- 50 ml Tio pepe palomino fino
- 45 ml Epazote Raicilla Milk punch
- Stir, throw, Express lime oils with a twist; discard Garnish with Epazote Oil
Preparation:
Epazote Oil
Spanish Oil oil thrown in the bender with Epazote
Milk Punch:
375g simple Syrup (2:1), 75g of Epazote, 375g of Lime juice (persian/key 50:50 blend), 375 g La Venenosa Raicilla Costa de jalisco, 1462.6 g of whole milk Heat up milk until its about to boil, add by thirds the mix of epazote syrup( strained), lime juice & Raicilla. mix and put into fridge over night Strain with a chinois & coffee filter put aside
Garnish:
3 drops of Epazote Oil
Glassware:
Nick & Nora
Cocktail Inspiration:
I smelled Raicilla costa de jalisco and fell in love because of the unique smell it has because its distilled in a tree trunk and realized it would pair with the Nutty characteristics of Tio pepe. Epazote also has a very green characteristics that enhance the notes in the tio pepe. Making the Raicilla epazote milk punch helps calm down the astringent flavors of the epazote, therefore making the sherry flavors be more pronounced while still being present in the cocktail. For me its balanced marriage of my love for indigenous mexican ingredients and sherry.
The name comes from the bolero "Aquellos Ojos Verdes" by Adolfo Utrera and Nilo Menéndez, 1929.The name is because of a woman I met that is both spanish and mexican and has beautiful green eyes I was listening to boleros and it happened to work with everything because the cocktail is very green and vegetal.
Olive Branch
Olive Branch
Recipe by Claire Boyle
Ingredients:
- - 2 Oz Fino Tio Pepe en rama
- -1 Oz Hammer and Son's Old English gin
- -0.5 Oz Salers Aperitif
- -0.25 Oz Luxardo liqueur
- - Anchovy stuffed olive wrapped in a lemon twist to garnish
Preparation:
Measure all ingredients into a mixing glass and top with ice, stir and strain into a coupe glass equipped to hold 4oz. Wrap one anchovy-stuffed olive in a lemon peel and skewer with another olive; place into the drink. You'll see the brine from the olive and the oil from the lemon peel affect the drink more significantly than just a "garnish".
Garnish:
Anchovy-stuffed manzanilla olives skewered with a lemon peel
Glassware:
Anchovy-stuffed manzanilla olives skewered with a lemon peel
Cocktail Inspiration:
The inspiration for the "Olive Branch" is found in the details of it's ingredients. This cocktail is garnished with an anchovy-stuffed manzanilla olive and a lemon peel; the salt and brine of the olive and anchovy in addition to the acidity and brightness of the lemon impact the cocktail and highlight the base sherry (Fino Tio Pepe en Rama) so significantly. 'Rama' being the Spanish word for 'branch' and the olive in the garnish being so important- the "Olive Branch" was born.
These ingredients are made in countries throughout Europe- Fino from Jerez, London dry gin from England, and Salers Aperetif from the country sides of France. Europe in the past was no stranger to war times- especially these three countries in particular. The 'Olive Branch' is inspired by the notion and the need of world peace; more so now than ever.
GINZA GIMLET
GINZA GIMLET
Recipe by Trinh Quan Huy-Philip
Ingredients:
- 2 oz. Amontillado Sherry (Gonzalez Byass Vina AB)
- 3/4 oz. Gekkeikan Plum Wine
- 3/4 oz. Rose'Lime juice
- dash of Bittermens Boston Bittahs
- Spray Lagavulin 16yrs (on top)
Preparation:
Add all the ingredients into a mixing glass with ice and then roll it for 5 times.
Strain into a pre-chilled coupe.
Misty with Lagavulin 16 yrs on top of the drink.
Garnish:
Garnish with a lemon zest
Glassware:
Coupe
Cocktail Inspiration:
Inspired by Ginza, it was Tokyo's first Western-style shopping district and it's still where the old money shops. The wide boulevards and narrow lanes of Ginza are lined with high-end boutiques, department stores and exclusive restaurants. Despite being a high-end shopping area, Ginza is packed with many Izakaya establishments. Considering as a casual restaurant in Japan where people go to enjoy Japanese food and drinks, often referred to as a type of “gastropub”.
Bankers Martini
Bankers Martini
Recipe by David Mor
Ingredients:
- 1.5oz Gonzalez Byass Tio Pepe Fino Sherry
- .5oz Gonzalez Byass La Copa Extra Seco Dry Vermouth
- .75oz Leblon Cachaça
- .25oz Salted Makrut Lime Syrup
- 2 dashes St. George Absinthe Verte
Preparation:
Combine all ingredients in a mixing glass and add cubed ice. Stir until ingredients are well-integrated and chilled. Strain drink into a chilled Nick + Nora glass. Garnish with an expression of grapefruit oils and a manicured peel.
Garnish:
Manicured Grapefruit Peel
Glassware:
Nick + Nora
Cocktail Inspiration:
I wanted to create a cocktail that demonstrated the delicate elegance of the Tio Pepe Fino Sherry. Ultimately inspired by a classic Martini, and influenced by the flavors of a Caipirinha, Banker's Martini amplifies the floral and earthy aspects of the Fino Sherry, as well as the citric subtleties of the Extra Seco Dry Vermouth. Banker's Martini is meant to be enjoyed year-round, with a chilling and delicate essence for fall and winter, as well as a fresh and thirst-quenching quality for spring and summer.
The Yellow Bird
The Yellow Bird
Recipe by James Hofler
Ingredients:
- 1 oz Tio Pepe Fino Sherry
- 1 oz Le Panto Brandy
- 2 oz Sour mix (2 Part Lemon 2 Part Simple 1 Part Lime)
- 1 Egg White
- 6 Drops Gonzales Byas Nectar
- Candied Cranberry Garnish (Frozen Cranberries defrosted, rolled in cinnamon sugar and bruleed)
Preparation:
Reverse dry shake Fino Sherry, Panto Brandy, Sour mix and egg white. Strain into coup glass.
Add 6 Drops of Nectar and swirl with Straw.
Torch Cranberries and garnish.
Garnish:
Candied Cranberry Garnish (Frozen Cranberries defrosted, rolled in cinnamon sugar and bruleed)
Glassware:
Coupe Glass
Cocktail Inspiration:
This cocktail is meant to be a combination of the individual sherry components that make different styles special, balanced in a way that is palatable for all consumers, whether they are sherry drinkers or not.
The brandy and sherry split base leads to a lower overall ABV, but by utilizing the Le Panto Brandy you end up with a purer, distilled sherry flavor. The Drops of Nectar on top and the candied cranberries lend themselves to the aroma, and using the nectar in small quantities puts it into a supporting role in the cocktail.
Break On Through To the Coffee Side
Break On Through To the Coffee Side
Recipe by Rodrigo Serrano
Ingredients:
- 1 oz Tio Pepe Sherry
- 1 oz Nectar Pedro Ximénez
- 1 oz Coffee Infused Vermouth (Gonzales Bayas)
- ¾ oz Demerara Cold Brew Coffee syrup
- 3 Dashes Dr. Adam Elmegirab's Boker's Cocktail Bitters
Preparation:
Fill a mixing glas with 3/4 ice add all ingredients, stir 45 seconds, strain into a chilled coffee glass (tea cup) express with a grape fruit twist and discard it
Coffee Syrup: 1 part Cold brew coffee Concentrate 2 parts demerara sugar (Syrup 2.1).
Coffee Infusion Vermouth: 3 oz vermouth 2 oz coarsely ground coffee (Guatemalan Coffee), mix the ingredients together in a clean container cover it, store in a cool, dry , dark space for 15-20 minutes . Strain through a container with a fine mesh (Cheesecloth).
Garnish:
Coffee beans, grapefruit twist ( discard)
Glassware:
Coffee glass (tea cup)
Cocktail Inspiration:
The inspiration behind my drink comes from Spain and Guatemala. It is about the first coffee seeds that Christopher Columbus brought in his travel to discover the new world. The history says that the first coffee seeds were planted in Guatemala. I wanted mix Guatemalan coffee with Spanish Products to put some history together. Also my drink is a classic cocktail inspiration (Negroni) in a Low-ABV twist.
Coffee has always been a big part of my culture and I have always taken an interest in Barista culture. Apart from my passion for bartending, I have also taken some Barista courses to satisfy this interest. As a bartender, I love to find ways to mix these two worlds whenever possible. Also, personally I usually drink a lot of coffee during the day and even more when I am going to be behind the bar because it helps me to be more focus and active. Overall, I believe this cocktail is a great representation of my culture and roots which I love to bring into my bartending.
El Viajero
El Viajero
Recipe by Michael Riojas
Ingredients:
- 50 ml tio pepe fino
- 25 ml herradura blanco
- 25 ml banana infused velvet falernum
- 2 dash bittercube Jamaican bitters #1
Preparation:
30 grams banana in Velvet falernum for 36 hours
Combine all ingredients in mixing glass
Stir with ice
Julep strain in chilled nick and Nora glass
Express orange zest over drink and discard
Garnish:
Orange twist
Glassware:
Nick and Nora
Cocktail Inspiration:
Being mixed Spanish and Mexican and raised in Texas I felt using tequila was an obvious choice that would pair with the salinity of the fino.
Spanish influence in Mexico is prominent to this day as was well as in the Caribbean. Falernum is a Barbados spirit that was at one time colonized by the Spanish.
I also have an obsession using banana in untraditional cocktails. I wanted a hint a tropical notes with still being a savory sipping cocktail that takes you on a voyage across time.
South Pointe Park Punch
South Pointe Park Punch
Recipe by Jennifer White
Ingredients:
- 1 3/4oz Angelisco Blanco Tequila
- 1 3/4oz Tio Pepe Fino Muy Seco Sherry
- 1oz Lime
- 1 1/2oz Honey Syrup
- 3oz Fresh Watermelon Juice
Preparation:
To make the honey syrup add 1 part honey to 1 part hot water and stir to combine.
The watermelon juice is simply watermelon that has been run through a VitaMix and strained.
The watermelon juice is simply watermelon that has been run through a VitaMix and strained.
Garnish:
Cucumber slice.
Glassware:
Collins glass.
Cocktail Inspiration:
There's this waterfront outdoor park in Miami called South Pointe Park and on any given day friends and family go there to barbecue, play soccer, read a book and just enjoy the outdoors. Tio Pepe Fino Muy Seco Sherry has a wonderful saltiness to it and I wanted to make something that would compliment that quality. I started with adding fresh watermelon; I wanted to make something refreshing as well. From there it led me to the nostalgia of salted watermelon. Then I added the tequila for added structure, the lime for brightness and honey syrup to round it all out with a touch of sweetness. Garnished with a cucumber slice, it's the kind of drink that is perfect for a day at the park.
Sorbedor Fino (Fine Sipper)
Sorbedor Fino (Fine Sipper)
Recipe by William Burg
Ingredients:
- 1 3/4 oz Tio Pepe Fino Sherry
- 3/4 oz Italicus Bergomatto
- 1/2 Mandarine Napoleon Liqueur
- 2 sprays of saffron infused Tio Pepe Fino Sherry
- Orange Twist Expression
Preparation:
2 pinches of saffron in 1 ounce of Fino Sherry to steep for 20 minutes
strain saffron and put in atomizer
chill glass
add Fino sherry, Italicus, and mandarine into mixing glass, stir for 45 seconds
spray glass with infused sherry
strain mixture into glass
express orange twist over cocktail, leave twist on rim of glass and serve
Garnish:
Long, thin orange twist coiled and expressed over drink, left on rim of glass
Glassware:
stemmed sherry glass
Cocktail Inspiration:
i wanted to create a simple drink while utilizing flavors indigenous to Spain. After researching herbs,spices,fruits and the like i began to play with a few flavor combinations. I knew I wanted to utilize saffron because of its rarity and ecclectic aroma. I also did not want to overkill the sherry but to compliment its unique flavor profile. Utilizing the atomizer allowed for a subtle saffron prescence. I felt the two liqueurs gave a balancing taste, clean mouth feel and overall smooth sip whilst allowing the Fino to shine through to the long finish.
Gate to el Sol
Gate to el Sol
Recipe by Jorge Vallejo
Ingredients:
- 2oz Tio Pepe Fino Sherry
- .5oz Gonzalez Byass Nectar Sherry
- .5oz Amaro Nonino
- 1oz Kiwi-Citrus Shrub*
- 2oz Soda Water (Topo Chico)
Preparation:
Ice: Cubed
Method: Add all ingredients expect for soda water into a shaker tin, add fresh ice into an empty shaker tin then using the throwing technique mix your drink until desired temperature is reached, strain into a chilled highball glass, add soda water, add fresh ice, stir, garnish and serve. Salud!
Kiwi- Citrus Shrub*:
1 pound of peeled Kiwis (about 6)
Peels of 2 whole oranges
Peels of 2 whole lemons
1 cup of honey
3/4 cup Apple cider vinegar
Method : Cut kiwi into quarters, place fruit, peels and honey in a container. Gently massage fruit and peels with honey to combine.Cover container and place in a fridge for 24 hours to infuse.Fine strain syrup into an empty container to remove solids.Add vinegar and stir.Pour shrub into a bottle and use.
Garnish:
Dehydrated Orange wheel and mint sprig
Glassware:
Highball
Cocktail Inspiration:
My partner loves sherry wine and thrist-quenching cocktails, so I gave myself the task to create a drink that she will enjoy year-round.
The combination of Tio Pepe with fresh, sweet and tart flavors with a hint of effervescence allowed me to reach her request.
The name Gate to el Sol represents an escape to refreshing flavors that I was able to achieve through Tio Pepe. I also wanted to honor the significance of the Tio Pepe neon sign in Puerta del Sol, Madrid.
Rickey de la Frontera
Rickey de la Frontera
Recipe by Dylan Holland
Ingredients:
- 1.5 oz Tio Pepe
- .75 oz Aquavit
- 1 oz fresh citrus blend
- .5 spiced ginger syrup
- 2 oz club soda
Preparation:
Add all ingredients minus the soda into a shaker. Add ice. Quickly shake so as to chill without over diluting. Strain into a collins glass. Preferred Ice is a collins spear. Then top with soda and garnish with grapefruit swath.
Fresh citrus blend is equal parts grapefruit and lemon juices.
Spiced ginger syrup-Add 2.5 cups sugar and 1.75 cups water to a pot. Add .5 pounds of ginger, .25 pounds lemon grass, and star anise to taste. Bring to a boil until all sugar is dissolved then lower heat and let simmer for an hour.
Garnish:
Grapefruit Swath
Glassware:
Collins
Cocktail Inspiration:
This cocktail was inspired by my love of sherry, both on its own and as a cocktail ingredient. Not only do I love the flavors and taste of sherry, but I am a fan of its low abv. It is something I am able to enjoy throughout the day, without fear of becoming impaired. It is something that I can enjoy year round, any time of the day. I wanted to take that idea of a low abv sipper and create a cocktail a refreshing cocktail that could be enjoyed throughout the year. It had to be light enough to enjoy during the summer while having enough body to be enjoyed during the winter. This is what inspired the Rickey de la Frontera. At its heart is Tio Pepe fino sherry. To add body and play off the nutty and oak notes, I added aquavit which gave herbal depth. I have found sherry, especially fino sherry and grapefruit go really well together while the lemon adds some extra depth and acidity. The ginger added a nice spicy backbone, giving depth and body while the lemon grass helped to brighten up the flavors. Ultimately the soda adds a refreshing mix of bubbles, while also adding minerality and salinity.
Secret Garden
Secret Garden
Recipe by Surapong Sawadviphachai
Ingredients:
- 2oz. Tio Pepe
- 1/2 oz. Kahlua
- 1/2 oz. Dark Creme de Cacao
Preparation:
Put 3 ingredients with ice. Stir and Strain into the glass.
Garnish:
Cucumber Flower
Glassware:
Wine Glass
Cocktail Inspiration:
I love to drink Coffee and Chocolate and I want to add something dry with it. TIO PEPE is The Secret that makes Simple Cocktails Achieve Uncommon Results. Enjoy!
Sailing on Sapphires
Sailing on Sapphires
Recipe by Maxwell Berlin
Ingredients:
- 1.5 oz Tio Pepe fino sherry
- .75 oz pink violet seafoam cordial
- 1 oz fresh soured ruby grapefruit juice
- .5 oz dried herbes de provence syrup
- 2 dashes sunshine orange bitters
- Pink Violet Seafoam Cordial
- Soak clean oyster shells in pink violet liqueur. Fortify with a touch of French Marc and small pinch of salt
- Herbes de Provence syrup
- 1.5:1 sugar syrup infused with dried lavender, rue, oregano, savory and marjoram
- Lavender Sugar+Salt
- Drop 4 drops organic lavender oil into 1:1 rock sugar and salt blend
Preparation:
Rim the chilled glass with lavender sugar+salt rim
Build ingredients in shaker, whip shake, and pour over fresh ice.
Garnish with fresh flowers and salted grapefruit slice
Garnish:
Garnished with fresh violet and lavender flowers and salted grapefruit, lavender sugar+salt rim
Glassware:
Chilled rox glass
Cocktail Inspiration:
Inspired by the glimmering Mediterranean and to those who sail the sapphire blue, this refreshing ruby salty dog riff blends the bright and seafoamy Tio Pepe fino sherry wine with juicy flavors of violet and pink grapefruit and dried herbal tones of lavender, rue, and savory. With just a hint of oyster shell brine in the background, you're just one step away from dipping your toes in the foamy waves. Best consumed with some delicious oysters and a little guitar music, come sail with us. Salut!
PXO
PXO
Recipe by Adam Ford
Ingredients:
- Tio Pepe PX Sherry
- Fresh lemon juice
- Homemade grenadine
- Homemade orgeat
- Egg white
Preparation:
In a cocktail shaker, put 2 oz. PX Sherry, .5 oz lemon juice, .75 oz grenadine, .75 oz orgeat, one egg white
Dry shake for 30 seconds
Wet shake 100 times
Double strain into a couple
Garnish with four dots of grenadine
Garnish:
Four dots homemade grenadine
Glassware:
Etched coupe
Cocktail Inspiration:
PXO because sherry and this cocktail are made from PX and love of the craft. I chose a simpler recipe that highlights the flavors in sherry: nutty, citrusy, berry flavors, and to pay homage to my mentors and employers, Sother Teague and Jackson Cannon, who have guided and influenced my career with exceptional four and five ingredient drinks, like Sother's Sharpie Mustache and Jackson's Downeast Express.
Not on my watch!
Not on my watch!
Recipe by Santiago Cobar
Ingredients:
- 1.50 oz Tio Pepe Fino Sherry
- 0.25 oz Gonzales Byass Nectar
- 0.75 oz Averna
- 0.75 oz Baker's Bourbon
- 5 dashes Orange bitters
Preparation:
Combine all ingredients in a mixing glass
Add ice
Stir until chilled and properly diluted
Strain into Rock glass with a big ice cube
Express and discard orange peel
Garnish:
Orange peel, discard
Glassware:
Old fashioned glass
Cocktail Inspiration:
My inspiration behind my cocktail comes for one of my regulars at my bar. He always sits at the bar and ask me for the same 2 drinks: Sazerac and Negroni.
So one day after he finished the 2 drinks he told me that he wants me to make him something different because he was getting bored about always getting the same 2 cocktails. So I told him that I was working in a couple of cocktails for a competition. He asked me about what competition and I told him that it was the Tio Pepe (of course that I explained everything to him but he was like: so who is tio pepe???) anyways, after we talked about the competition he told me that it could be cool to make an old fashioned, negroni or sazerac variation with sherry.
I stared working in the cocktail and after a couple of tries I came with this recipe that he really enjoyed, and I just decided to submit this one for the competition.
Legacy
Legacy
Recipe by Damian Langarica
Ingredients:
- 2 oz (60ml) Don alfonso oloroso sherry
- 0.75 oz (20ml) spiced demerara syrup*
- 0.5 oz (15ml) preserved lemon juice**
- 1 egg white
- 0.5 oz (15ml) cinnamon Nectar Pedro Ximenez sherry***
Preparation:
Combine and dry shake all the ingredients except the PX sherry, then add ice and shake again. Double strain into a chilled coupe, and slowly pour the PX through a barspoon to the bottom of the glass to create the layering effect. Finally garnish the drink with an orange peel and grated cinnamon
*spiced demerara syrup:
Mix 2 parts of demerar sugar with 1 part of water, let it simmer until all the sugar is dissolved, then add (recipe for 2 quart of demerara syrup)
2 broken cinnamon stick
1/4 of grated nutmeg
8 pieces of star anise
5 tbsp of clove
3 tbsp of juniper berries
3 tbsp of whole cardamom
4 tbsp of allspice
2 tbsp of black peppercorn
And let everything simmer at low-medium heat for about 10 minutes
Preserved lemon juice**
For every 100grs of fresh lemon juice add 10 grs of preserved lemon brine (equal parts lemon oils, salt and sugar)
Cinnamon infused Px*** (quick infusion)
Add 7 broken sticks of cinnamon into with 500 ml of Nectar Px, combine all the ingredients in a ISI shipon and double charge the shipon and let infuse for 5 minutes
Garnish:
Orange peel/ Grated cinnamon
Glassware:
Sour coupe
Cocktail Inspiration:
When I was creating this cocktail I wanted to create a cocktail where all the ingredients had a meaning that could relate to the history of sherry
This cocktail for me represents a small storyline throughout time and how all the different cultures that lived in Jerez helped to develop sherry into what it is today. The use of preserved lemon represents how the phoenicians who were great travelers, used a preservation technique by covering food in salt which was essential for long distance travel. They also brought wine making to the region.
I chose oloroso and Px as a representation of the Moors who were the ones who developed the fortification and distillation process into Iberia.
The use of exotic spices and sugar which weren't native to the region, represent the time when the Jerez was reconquered by the Spanish and became an open door to the new world and new flavors. They would ultimately help to export sherry throughout the world, giving it the repution that it has today.
The drink itself is also a tasting trip from both of the main grapes used in sherry(Palomino and Pedro Ximenez). In your first sip you will taste the dry but rich complex flavors of the oloroso, with subtle notes of baking spices from the syrup and enlightened by salty citrus. The more you drink and get closer to the end of your glass, you will discover new flavors coming from your spiced Px that will keep you entertained from your first sip to your last.
SALUD
When Worlds Collide
When Worlds Collide
Recipe by Ricky Acevedo
Ingredients:
- Tio Pepe 1.75
- Coconut vermouth .75 oz
- Lemongrass sake .75 oz
- Saline
- Ginger olive oil 3 drops
- Stir all ingredients except ginger olive oil.
- Strain into Nick and Nora the finish with 3 drops of ginger olive oil.
Preparation:
Lemongrass sake:
375 ml dry sake.
50 grams lemongrass
Cook lemongrass on skillet on medium for 3 minutes to open up flavors. Blend sake with lemongrass then allow to infuse for 8 hours. Fine strain and refrigerate.
Coconut vermouth :
400 ml white vermouth
200 ml unrefined coconut oil.
Melt coconut oil then mix with vermouth . Store in airtight container and allow infusion for 20 hours. Fine strain through coffee filter and store.
Ginger olive oil:
60 grams fresh ginger
30 grams olive oil
On medium heat cook olive oil with chopped up ginger for 5 minutes. Allow to cool and store and infuse in airtight container for 16 hours. Fine strain and store.
Garnish:
Grapefruit peel ( express and discard)
Glassware:
Nick and Nora
Cocktail Inspiration:
When I was 13 years old me and my family moved to Singapore from Mexico.
The first dish I ever tried was A restaurants take on the iconic Tom kha soup.
As a kid trying unknown flavors to my palate such as lemongrass, Thai lime leaf, coconut milk and ginger created one of the most amazing culinary moments I had ever experienced.
Using the template of the bamboo cocktail I wish to recreate that moment using similar ingredients in a more subtle and elegant way that allows the Tio Pepe to shine through .
Bee's at Burlesque
Bee's at Burlesque
Recipe by Will Patton
Ingredients:
- 1.5 oz Tio Pepe Fino Sherry
- .75 oz Gonzalez Byass La Copa Vermouth
- .5 oz Bee's Wax Washed Gin *
- 1 tsp Nardini Mandorla
- 1 bsp Honey Syrup**
Preparation:
Compine all ingredients in a stirring vessel, add ice, stir and strain into a chilled coupe. Garnish with bee's wax oil *** droplets.
*bee's wax washed gin: heat an oven to 400 degrees F.In a cooking pan, put 120 grams of hardened bee's wax and 750 ml of gin (I used Barr Hill). Put the cooking pan into the oven until the bee's wax has melted.Pull out the pan(carefully), stir around and then let the wax harden.After the wax has hardened, poke a hole in it and strain the gin through a coffee filter.
**honey syrup: mix 1:1 honey to hot water (by weight) and stir until the homey is thinning out
***combine 100 g of bee's wax(you can use the same wax you used for the gin after it has hardened) and 100 g of grapeseed oil in a cooking pan. Put it in an oven set to 400 F and wait until the wax has melted.pull out, let the wax harden and then poke a hole to strain out the grapeseed oil(which now should have the floral bee's wax notes to perfectly compliment Tio Pepe fino sherry).
Garnish:
Bee's Wax Oil Droplets
Glassware:
Coupe
Cocktail Inspiration:
My favorite sherry cocktail is the Adonis, named after an early Broadway burlesque musical, so I wanted to create my perfect Adonis featuring the iconic Tio Pepe fino sherry. It occurred to me that honey and the floral notes of bee's wax perfectly compliment the dry, yet fruity/nutty notes of the Tio Pepe Fino (apples and honey is a perfection combination!). So I went about figuring out different ways to fold these ingredients into my Adonis cocktails so they perfectly complimented the Tio Pepe. From this, Bee's At Burlesque were born! Please enjoy.
Old Port of Marseille
Old Port of Marseille
Recipe by Daniel Lux
Ingredients:
- 2.0 oz Sherry (1.5 oz Tio Pepe Fino Sherry +.5 oz Gonzales Byass Nectar Pedro Ximenez Sherry)
- 1.75 oz Tiki Syrup
- skinny .25 oz Smith and Cross Jamaican Pot Still Rum
- fat .25 oz Ricard Pastis de Marseille
- 3-drops saline solution
Preparation:
To make Tiki Syrup combine:
1 part rich simple syrup
2 parts unsweetened passionfruit puree
2 parts lime juice
6 parts pineapple juice
To make saline solution:
Combine water and salt (6:1 by weight) and mix thoroughly.
To make Old Port of Marseille:
Combine all ingredients (except garnish) and shake with a large cube and a small scoop of crushed ice.
Double strain over fresh ice and garnish with a dehydrated pineapple slice.
Garnish:
Dehydrated pineapple slice
Glassware:
Double old fashioned glass
Cocktail Inspiration:
Working at a world renowned tiki bar over the past year I've found myself looking at cocktails across the board with a tropical lens. While Sherry and Tiki might not come across as natural partners, when I started experimenting I quickly observed that that of bright acid you get with Fino mimics the citrus base you start with in so many tiki drinks. The creamy richness provided by PX Sherry beautifully balances that base the same way falernum or orgeat would in a tiki recipe.
Many years ago I studied abroad in Andalusia and the region has held a special place in my heart ever since. Last summer I was fortunate enough to return to southern Spain for the first time since and it was a wonderful experience. On that trip last summer I also had the opportunity to explore the Cote d'Azure where I fell in love with another unique and delicious regional specialty... Pastis.
My goal with this cocktail was to make the perfect Sherry cocktail to quaff while enjoying the mediterranean sun and playing a spirited game of Pétanque. I believe I achieved that goal, I hope I get a chance to prove it to you.
Too Pepe
Too Pepe
Recipe by Phillip Childers
Ingredients:
- 1oz Tio Pepe Fino
- 1oz Gin
- .5 Italicus
- .75 lemon juice
- .5 simple syrup
- 1 dash hops essence
- Grapefruit twist
Preparation:
Put all the ingredients in a shaker tin, shake with ice, strain into an ice filled Collins glass, top off with soda and garnish with a grapefruit twist. Then drink it down and repeat
Garnish:
Grapefruit twist
Glassware:
Collins
Cocktail Inspiration:
I want to make a sherry drink of course but one that I could see myself sitting on a patio drinking all summer long. I like how citrus goes so well with fino sherry so I paired bergamot, lemon, grapefruit and hops to punch up the flavors. The addition of botanicals in Gin helps as well. The name Too Pepe was inspired by spell check. I thought it was funny and applicable. Cheers!
El Gaucho
El Gaucho
Recipe by Juan Sosa
Ingredients:
- 1 oz gin Bombay
- 0,75 oz edelfower syrup
- 0,75 oz acid citric
- 1,75 oz tío pepe Palomino fino
- Top spray bitter guarany ( Indian flavor )
Preparation:
Put all ingredient in the shaker , shake and pour in MATE ( squash vase original from my country used to drink mate ) add crushed ice to the top , and spray bitter guarany ( Indian recipe ) , garnish with herb mint .add metal straw ( bombilla )
Garnish:
Herb mint
Glassware:
Mate ( squash vase )
Cocktail Inspiration:
gaucho , is national symbol in Argentina , became greatly admired and renowned in legends, folklore and literature , and is important part cultural tradition.
Is half Indian arg and half Hispanic blood, like myself(mestizo) with this drink I want to represent my roots and where are coming from.
Gaucho was popular for drink a lot Mate, wine, Ginebra in t pulperías(bars) that are my ingredients base to make EL GAUCHO
Mộc Châu Cobbler
Mộc Châu Cobbler
Recipe by Stephen Wood
Ingredients:
- 2 Tio Pepe Sherry
- .75 Averell Damson Gin Liqueur
- .5 Vigo Amaro
- .5 Pho Spiced Palm Syrup*
- 1 Lime Cheek
Preparation:
-Add Lime Cheek and Pho Spiced Palm Syrup* to a shaker and muddle, add remaining ingredients and shake hard and fast, strain into a Collins glass and fill with crushed ice. Garnish with lime wheel, Thai basil, grated cinnamon, and bamboo straw.
*Pho Spiced Palm Syrup
3 cups Organic Palm Sugar
1.5 cup water
2 jalapeño peppers, sliced
1 cup Cilantro Leaves, torn
2 cups Thai Basil Leaves, torn
1 cup fresh ginger, chopped
4 whole limes, sliced
9 cardamom pods, bruised
3 cinnamon sticks
3 star anise pods
- In a medium pot toast dry spices and ginger until fragrant, add sugar, water, and remaining ingredients and bring to a boil lower the heat and let simmer for 5 minutes or until all sugar has dissolved. Let cool and rest for 2-3 hours, fine strainer and bottle.
Garnish:
Garnish with lime wheel, Thai basil, grated cinnamon, and bamboo straw.
Glassware:
Collins Glass
Cocktail Inspiration:
My cocktail, the Mộc Châu Cobbler is a celebration of Tio Pepe’s unique and diverse flavor profile. It is fresh, bright, dry, fruity, bitter, and salty all at the same time. This vibrant wine reminds me of the balance you can find in a well made northern Vietnamese Pho broth.
I wanted to create a cocktail that would embody my love for Sherry wine and Vietnamese cuisine, and in doing so I ended up using some local spirits which upon further research tied in perfectly to my original inspiration.
Mộc Châu is a rural district in northwest Vietnam, where it is debated that Pho may have originated. It is also home to endless plum fields atop a breathtakingly beautiful plateau.
My drink incorporates an Amaro made in my home state of Pennsylvania that incorporates dried plums and rich spices as well as a plum gin liqueur from my neighbor state to the north, New York. The local ingredients highlight the fruity, bittersweet notes of Tio Pepe and tie in perfectly to the Pho inspired spiced palm syrup I made to embody my love for a well made Pho broth.
The result shows off Tio Pepe’s ability to act as a perfect base for a complex, lower alcohol, cocktail that combines flavors from both near and far.
No Day but Today
No Day but Today
Recipe by Megan Juntunen
Ingredients:
- 2 oz. Tio Pepe fino en rama
- .75 oz. salted celery juice
- .5 oz. white verjus
- .5 oz. 1:1 coriander syrup
- 2 oz. cava
Preparation:
Shake all but cava, and strain into wine glass over rocks. Top with 2 oz. cava wine, express grapefruit oils, and garnish with channeled grapefruit twist and spiralled celery ribbons.
Garnish:
Expressed/discarded grapefruit oil; channeled grapefruit twist and celery ribbons
Glassware:
Wine glass
Cocktail Inspiration:
I've always loved lighter sherries in a savory context, so it was an obvious choice when I heard about this competition. With summer approaching, I had also been brainstorming spritz ideas, and the two meshed seamlessly. Coming from a background in fine dining, where I have worked with some top-tier chefs, I try to gain inspiration from the culinary arts, which inspired the use of verjus, which can be a fascinating citrus alternative and married with the notes of the sherry fantastically. I love the flavor of celery in cocktails, and it added brightness to the spritz, while coriander brought complexity and substituted for the citrus component along with the verjus. The salt came in to help all the flavors pop, along with the light effervescence of the cava, making this a crushable way to enjoy some of the finest sherry in the world.
Zapatera
Zapatera
Recipe by Katy Dimick
Ingredients:
- 30ml Lustau Amontillado sherry
- 20ml Lustau Oloroso sherry
- 20ml Rujero Singani
- 20ml aquavit spiced papaya syrup
- 10ml Rhinehall Mango Brandy
Preparation:
Combine all ingredients in small shaker tin.
Throw until desired dilution/aeration is reached (4-5 times).
Strain into coupe glass.
Garnish with flower and a spritz of Rhinehall Mango Brandy.
Enjoy!
Garnish:
Edible flower, preferably a pansy
Glassware:
Coupe
Cocktail Inspiration:
Lustau recently entered the Minnesota market and so began my love affair with sherry, particularly the drier varieties. I wanted to create a cocktail which highlighted the flavors that danced over my palate as I drank a glass of sherry. I used the Singani to bring out the floral elements. With the papaya I was able to draw out the rich nutty and butterscotch characteristics. The mango brought everything together, showing off the bright green notes and becoming a perfect partner for the salinity.
Trópical de Jerez
Trópical de Jerez
Recipe by David Leon
Ingredients:
- 1.25 Tío Pepe Alfonso Oloroso
- .5 La Copa Vermouth
- .5 Tío Pepe Amontillado
- .5 Salted Vanilla Espresso dem
- .5 Pineapple Juice
Preparation:
Grab a cocktail Shaker and add 1.25 Tío Pepe Alfonso Oloroso
.5 La Copa Vermouth
.5 Tío Pepe Amontillado
.5 Salted Vanilla Espresso dem
.5 Pineapple Juice with 1 Scoop of ice.
Close and shake for 8-10 seconds
Open and strain into a fresh Nick and Nora or Coupe glass. Then Hang the garnish off of the rim.
Garnish:
Salted Dehydrated Pineapple slice with a Hamilton 151 rum spritz
Glassware:
Nick & Nora or a Coupe
Cocktail Inspiration:
Puerto Rican Trópical meets Spain!
This was the idea I had when I had the chance to travel to Spain for the first time. As a personal of Caribbean decent it was amazing being in Spain, having Tapas with Sherry and coffee.
I wanted to pair the bright Salin notes of the Oloroso, sweetness of sugar, bitterness of coffee with the Pineapple,Vemouth and Amontillado to help tie it all together.
I hope you enjoy! Salud
Million bucks or best offer
Million bucks or best offer
Recipe by Daniel Messina
Ingredients:
- 2 ounces tio Pepe fino sherry
- 1/2 ounce hopped Islandy oleo
- 3/4 lemon juice
Preparation:
Hopped Islandy oleo
Combine the peels of 2 oranges, 2 limes, 2 lemons, and 2 grapefruits. Place in a container and add half a cup of white cane sugar. Allow sugar to break down the oils and become liquid. Take all of the contents once liquid including peels, add to a pot. Add 2 quarts of sugar 1 quart of water. And 1 ounce of citra hop flowers.stir until sugar dissolves and bottle.
Garnish:
Mint and orange peel roll
Glassware:
Collins
Cocktail Inspiration:
The menu I created at the wellborn is based off a classified advertisement section. I was looking to a low abv option to the menu. Sherry is a great choice due it’s great character, and ability to session.
Distant Beaches
Distant Beaches
Recipe by Kenneth Freeman
Ingredients:
- 1.5 oz Tio Pepe Fino
- 1 oz Bonded Bourbon
- .5 oz Mathilde XO Orange
- .5 oz Lemon Juice
- .5 oz Cinnamon Syrup
Preparation:
Shake and strain into Old-Fashioned glass with cubes ice.
Garnish:
Lemon Wedge and Cinnamon Stick
Glassware:
Old-Fashioned Glass
Cocktail Inspiration:
Distant Beaches comes from the desire for exploration, world travel, imagining far away places, a beverage for when you have found a relaxing environment to enjoy a delicious Tio Pepe cocktail. Based on the core of Tio Pepe Fino, bonded bourbon, a lesser used friend of sherry, gives back bone to the drink, while orange liqueur, lemon juice and cinnamon add harmony to a refreshing and complex beverage for all people.
The Dancing Horse
The Dancing Horse
Recipe by Antonio Gonzalaes
Ingredients:
- 3 oz Alfonso Oloroso Sherry
- 1oz Nectar Pedro Ximenez Sherry
- 1/2 pineapple/cinnamon syrup*
- 2 dashes fee bro Aztec chocolate bitters
- 3/4 oz fresh lemon juice
Preparation:
*pineapple syrup= in a small saucepan over medium heat put in 12 oz of pineapple juice to cinnamon sticks 1 oz of a smoky Scotch like laphroaig and 1 oz elderflower liquor. Cook and reduce down by two-thirds giving you about 2 oz of liquid good. Place everything in a Shaker tin and shake with ice for about 8 second and strain over fresh ice in a double old-fashioned glass.
Garnish:
Lemon twist
Glassware:
Dbl old fashion
Cocktail Inspiration:
I wanted to create a drink that was fruit forward but that also exhibited the versatility of the Sherry's. I wanted to make a drink that can be literally drank any season of the year and I believe I did that with this cocktail
Abeja Burlesca
Abeja Burlesca
Recipe by Gregory Coote
Ingredients:
- 2.5oz Alfonso Oloroso
- .75 oz China China
- 1 Bar Spoon Chinchon
- .25oz Honey Simple
- 1 Dash Bittermans Burlesque Bitters
Preparation:
Prepare all ingredients in stirring glass.
Stir 12 times
Over a large 2" ice cub
Strain into a rocks glass (something nice, perhaps crystal or something with a subtle etch.)
Express Lime twist over drink and ornately position on top of cube
Garnish:
Lime Twist
Glassware:
Rocks Glass
Cocktail Inspiration:
Working in a Spanish inspired restaurant (Toro), inspiration is found all around. Having a Sherry forward cocktail section on the menu is seen as a must have. When I think of oloroso and honey my palate opens up. The addition of China China with its orange zest spicey bitterness balance out the sweetness of the before mentioned sherry and honey. The Chinchon works perfectly here as it adds a subtle anise flavor for the herbal aspect. To top of the spice the burlesque bitters round out and balance all of the flavors. The addition of the large ice cube helps dilute the beverage while you enjoy and the drink builds upon itself creating a longer enjoyment and mellowing out of the strong flavors. A lime twist adds the citrus oils as a savory accompaniment, which finishes the cocktail making it perfectly approachable and well rounded with depth and character.
I am proud to submit this cocktail in solidarity not only with my Toro team, but with our of our hospitality family. We are in trying times and we need to keep moving forward with our talents and inspiration to brighten the world.
Cheers
Twisted Bliss
Twisted Bliss
Recipe by Jesse Cyr
Ingredients:
- 2.25 oz Tio Pepe Palomino Fino
- .5 oz Del Maguey Santo Domingo Albarradas mezcal
- .33 oz Jacoulot Creme de Peche
- 1 bar spoon simple syrup (2:1)**
Preparation:
Add all ingredients to a chilled mixing glass. Stir with ice and strain in to a Nick & Nora glass. Garnish with a lemontwist.
**Simple Syrup**
2 c. white cane sugar
1 c. water
Heat water in a small sauce pan just before it begins to simmer. Remove from heat and add sugar. Stir until dissolved.
Bottle and refrigerate.
Yield: 16 oz
Garnish:
Lemon Twist
Glassware:
Nick & Nora
Cocktail Inspiration:
I love low ABV sherry cocktails. Usually I start my evening with a Bamboo or Sherry Cobbler. It's my firm belief that more people should drink this style of cocktail and learn that they actually do enjoy fortified wines. My goal with this cocktail was to create something that is light bodied, like a martini, but with more depth and flavor. The salinity and yeasty notes in Tio Pepe pair wonderfully with stone fruits like apricot, nectarine, or in this case, peaches. By adding just a little bit of mezcal, the smoke gives this cocktail a grilled fruit flavor that's perfect year round.
Aperfino Hour
Aperfino Hour
Recipe by Alex Taylor
Ingredients:
- 60 ml Tio Pepe Fino Sherry
- 30 ml Salers Apertif La Bounoux Gentiane Liqueur
- 45 ml Truffle Salted Grapefruit Rosé Syrup*
- 30 ml Lime Juice
- 4 Dashes Angostura Bitters
- *Truffle Salted Grapefruit Rosé Syrup
- Ingredients:
- 375 ml Tiroliro Vinho Verde Rosé
- 240 ml Fine White Sugar
- 1 Medium Grapefruit, Peeled & Juiced (Kept Seperately)
- 1.5 Teaspoons Truffle Salt
- Methodology:
- 1. Heat on medium to warm Vinho Verde Rosé.
- 2. Add sugar and salt and allow to dissolve.
- 3. Add grapefruit peels and juice.
- 4. Allow to simmer on medium for 30 minutes.
- 5. Remove from heat and allow to cool to appropriate temperature.
- 6. Strain remaining peels and pulp.
- 7. Store and use as needed.
Preparation:
1. Add all ingredients together in a shaker tin.
2. Add ice and shake vigorously for 12-15 seconds.
3. Double strain in to rocks glass filled with fresh ice.
4. Garnish.
5. Drink and enjoy.
Garnish:
Dehydrated grapefruit wedge, dehydrated lime wheel, truffle salt on small portion of the outside of the rocks glass, 3 slices Jamón Serrano
Glassware:
Rocks
Cocktail Inspiration:
“Aperfino Hour” celebrates the concept of Apertivo, the gathering of friends and family together with the purpose of relaxing, socializing, and stimulating the palate and stomach to prepare for later dinner. The concept is to create a complexly layered cocktail that also manifests as light and refreshing. Tio Pepe Fino Sherry is the canvas on which to paint this cocktail, providing a fresh and bright quality with notes of lemon, grapefruit, saline and hints of apple. Salers Apertif Gentiane provides a crucial component of the Apertivo, with a distinct bitterness stimulating appetite while also providing a vegetal balance and hints of citrus. A touch of savory and sweet is present through a truffle salted grapefruit rosé syrup, which adds a unique earthy quality and interesting viscosity derived from the use of the Vinho Verde. Fresh lime juice adds balance and brightness, lending itself as a refreshing element. A touch of Angostura Bitters binds these ingredients together while helping to emphasize the nuanced flavors of the previous ingredients. Finally, it is important that “Aperfino Hour” is served with Jamón Serrano, Spanish cured ham, a natural pairing for Tio Pepe Fino Sherry to complete the Apertivo experience; the rich and umami quality balances the light and refreshing complexity of this cocktail while celebrating the time with friends and family, sharing healthy appetites and happy circumstances.
Tio & Tea
Tio & Tea
Recipe by Joshua Haugh
Ingredients:
- 2 oz. Tio Pepe Fine Extra Dry, 1/2 oz. Simple Syrup, 1 Oz Fresh Squeeze OJ, Ice, 6oz. brewed & chilled green tea tropical (I used Mighty Leaf).
Preparation:
Fill high ball glass with ice, 3/4 full. Add Tio Pepe, Squeeze Orange slice into glass (1oz), pour simple syrup over the top, finish glass with chilled Green Tea Tropical.
Green Tea Tropical: Boil 1 Gallon of Water, Drop in 10 tea bags and stew for 12 minutes. Pull bags and refrigerate the tea.
Simple Syrup: 1/2 Gallon Water, 1/2 Gallon of Natural Sugar (if possible), place stove top and bring to a boil, stirring until all sugar dissolves. Simmer for 30 minutes, pull and chill down.
Garnish:
Orange Quarter & Melon
Glassware:
Modern Highball
Cocktail Inspiration:
I was looking to create something tropical with Tio which I felt has not been done and feel there is a market that has not been fully explored in these warmer climates. I wanted it to be fresh and natural, some would even call it a 'skinny cocktail'. I believe our customers today look for straight-forward natural cocktails and this cocktail was also designed with ingredients that are typically found in the restaurant/bar/hotel environment, making it easy to reproduce across the general market.
We Be All Night
We Be All Night
Recipe by William Barial III
Ingredients:
- 1.5oz Lustau East India Solera Sherry
- 3/4oz house made habanero syrup
- .5oz green chartreuse
- .5oz bourbon
- Pour all ingredients over ice, stir, and then strain into glass.
Preparation:
The syrup is made with 2:1 simple syrup, rice wine vinegar and habanero.
Garnish:
Lizards cherry
Glassware:
Antique Martini glass
Cocktail Inspiration:
Beyoncé, it’s Beyoncé in a glass.
El Agua de los Mares
El Agua de los Mares
Recipe by Breanne Rupp
Ingredients:
- 1 oz Tio Pepe Fino Sherry
- 1 oz Pineapple infused Rhum JM 110 proof
- .75 oz Citrus & Spice Marcona Almond Syrup
- .5 oz Lime Juice
- 1 oz Cava
Preparation:
Pineapple infused Rhum:
Cut off skin and top of one medium sized pineapple and discard- compost if you can or replant the top! Cut the fruit of the pineapple (including core) into 1-2" chunks and infuse into 1 L of Rhum JM Blanc 110 proof (airtight) for 48 hours. Fine strain, twice. Keep infused pineapple chunks refrigerated for garnish recipe.
Citrus & Spice Marcona Syrup:
Lightly toast 3 cups of Marcona almonds and once cool, using food processor grind nuts to a fine consistency. Heat 3 cups of water in pot with 3 cups of sugar and a pinch of salt on med-heat, stirring until sugar is dissolved. Add ground almonds, allow to simmer uncovered for 30 min and remove from heat. Once fully cooled, transfer to an airtight container for 24 hours. After 24 hours, blend the mixture before fine straining- twice through a fine mesh (cheesecloth, nut bag or coffee filter.) Reserve almonds (refrigerated) for garnish recipe. Once strained add 1.5 oz of Clemente Creole Shrubb and .75 oz of Hamilton's Pimento Dram and mix well.Keep the syrup refrigerated.
Garnish:
Blend pineapple and almonds together to fine consistency and weigh. Using a ratio of 2:3:1 blend together pineapple+almond pulp:sugar:water, add a pinch of salt and few dashes of Peychauds bitters (depending on batch size) for color. Spread the finely blended mixture on silicon mats and dehydrate overnight on low heat. Once dried, cut or rip into "chips" for garnish.
Garnish:
Pineapple, Almond and Peychaud's "Chip" & Lime twist
Glassware:
Collins glass
Cocktail Inspiration:
I work at a rum-focused bar in Northeast Florida and we often use sherry in place of rums in our cocktails for low abv versions. It was an easy jump off for me to create a tropical crossover incorporating Caribbean & Spanish flavors. I love using fino sherry in place of rum in a pina colada, the salty quality of the fino plays so well with the juicy and sweet pineapple. So, I used Sherry and pineapple as my starting point. I wanted to create a split base drink with rum and sherry, so to balance the lower proof sherry, I chose a high proof agricole style rum from Martinique with grassy earthy qualities and infused it with juicy pineapple. The Tio Pepe fino has a toasty, yeasty, nutty quality I wanted to bring out. To do this, I made an orgeat style syrup using toasted Spanish Marcona almonds. To fortify the orgeat I used a carribean style orange liqueur and pimento dram to add some more complexity, brightness and some spice. Putting all of the elements together it was obvious it needed citrus and lime juice was just right. I served the drink tall on ice but felt it was a little tight with a lot of flavors packed in, so I swizzled a splash of dry sparkling wine in and it opened everything up! Lastly, I made a tasty edible garnish from the leftover pineapple and almond pulp, because I really enjoy repurposing waste and echoing the flavors of whats in the cup. For me this drink came together by connecting the dots between Spanish and Caribbean ingredients and flavor profiles and just having fun with it. When trying to come up with a name I kept coming back to the relevance of the shared waters between Spain and the Caribbean and the salty quality of the Sherry. I read some Spanish poetry written about the sea, and took this line that felt fitting from the Ballad of the water of the Sea by Federico Garcia Lorca.
Los Lobos del Jerez
Los Lobos del Jerez
Recipe by Andrew Guerin
Ingredients:
- 1.5oz Tio Pepe Fino Sherry
- 1.25oz Montelobos Ensamble
- .66oz Solerno Blood Orange
- 1.25oz Pepper Peach cordial
- Top with fresh pineapple coconut cream
Preparation:
Build all ingredients in blender
Add ice
Blend to a course consistency
Pour into Poco grande
Add cream topping
Zest with orange peel
Garnish:
Zested orange peel
Glassware:
Poco grande
Cocktail Inspiration:
I wanted to creat a flavorful and exciting experience. Clearly the sherry is mean to stand out. witThe Combinedcoxktail this fruit really two drinks in one. Drier earthy flavors start the drink and blend with more subtle fruit flavors. After a few sips, try stirring in in the cream float. The cocktail becomes well rounded and very silky, a very easy sipper.
Jardín de mi Tía
Jardín de mi Tía
Recipe by Lauren Pellecchia
Ingredients:
- 2 ounces Tio Pepe Palomino Fino
- 4-5 Blackberries
- .5 ounces Peach Nectar
- 5-6 Drops Smoked Cinnamon Bitters
- 2 ounces Sparkling Apple Cider
Preparation:
In your favorite mixing glass muddle Blackberries to release juices. Then add Tio Pepe, Peach Nectar, Smoked Cinnamon Bitters, and a scoop of ice. Stir briskly to combine. Double strain into a chilled coupe glass. Top with well chilled Sparkling Apple Cider. Garnish with Cinnamon dusted Apple Slices and enjoy.
Garnish:
Cinnamon Dusted Apple Slices
Glassware:
Coupe
Cocktail Inspiration:
The delicate toasted almond flavors and beautiful pale-yellow color of the Tio Pepe Palomino Fino brought back childhood memories fresh baked fruit pies. The toasty, nutty, golden crust overflowing with fresh picked berries and apples. A hint of cinnamon dancing across my tongue as the last rays of the August sun warm my face before dipping below the horizon. I was inspired by the Blackberry-Apple pies that were a late summer staple when I visited my aunt in Rhode Island.
Spending the day collecting shells on the beach and the evening playing in her bloom-filled garden under the setting sun. Then, just before being sent to bed with a sun-pinked nose and salt-tousled hair, we would sit down to Blackberry-Apple pie, brimming with sun-ripened fruit, and a toasty almond-graham crust.
As you sip my cocktail, Jardín de mi Tía, I hope that you feel the rays of the setting sun upon your face and taste the explosion of fruit dancing across your taste buds.
Apple Blossom
Apple Blossom
Recipe by Christina Mercado
Ingredients:
- 1.5 oz Tio Pepe Palomino Fino
- 1 oz GB Vermouth La Copa Extra Seco
- 0.75 oz green apple juice, fresh
- 1 barspoon ginger juice, fresh
- 3 drops saline solution
Preparation:
- Shake all ingredients with ice until well chilled (about 10 seconds)
- Strain into chilled coupe glass.
- Garnish with a trio of marinated apple spheres.
Garnish:
3 green apple spheres marinated in the apple blossom cocktail with a touch of sea salt
Glassware:
Coupe
Cocktail Inspiration:
My inspiration of the cocktail came from the sherry itself! When I first tasted the sherry I was amazed by how crisp, yet delicate it was with it's apple and citrus notes. I immediately thought of how I wanted to create a cocktail that not only highlighted this experience, but paid homage to the sherry making process as a whole - the natural beauty of it, starting with the yeast. As a result I created a cocktail using only unadulterated ingredients - which balance and brighten the sherry and the complementing botanicals in the vermouth. It seems simple, yet the flavor is complex. Apple Blossom celebrates the process of the fino sherry - natural and delicate!
Buccaneers Cobler
Buccaneers Cobler
Recipe by Willy Estrada
Ingredients:
- 1.5 oz Tio Pepe
- 0.5 oz red port
- 0.5 oz La copa rojo Vermouth
- 0.5 oz Select aperitivo
- 0.75 oz Lime Juice
- 1 oz orange honey “16oz honey cooked with 4 orange peels and 2 oz orange liqueur 2 oz water”
Preparation:
In mug add all ingredients. Add crushed ice and swizzle cocktail. Top with a little more crushed ice. Garnish with edible flowers.
Garnish:
Edible flowers, thyme spring
Glassware:
Metal mug
Cocktail Inspiration:
My cocktail was inspired by a sherry cobbler, one of my bar and wine mentor and amazing master Sommelier in LA.
This cocktail represents a lifetime behind the bar, all that has been learned and all that there is to come.
Every flavor matches perfectly with the other creating a well valanced cocktail that meant to take the sherry lovers to a journey of great memories while being a perfect way to introduce the casual drinker to tip Pepe and how it can be used in mixology.
Everything With Purpose
Everything With Purpose
Recipe by Lance Bowman
Ingredients:
- 1.5 ounces Leonor Palo Cortado
- .75 ounces Tio Pepe
- .75 ounces Lime "Stuice"
- .75 ounces Island Spiced Sage Stem & Chamomile Syrup
- .25 ounces Kumquat & Pineapple Cordial
Preparation:
Combine all ingredients in a shaker tin, add ice and shake, double strain into chilled old fashioned glass over a large hand cut ice cube.
Garnish with a cocktail skewer of candied kumquat and pineapple reserved from making cordial place on rim of glass along with plouche made with sage leaves reserved from making syrup.
Serve on a fancy tray with aromatic accoutrement.
Lime "Stuice" (low waste, sustainable):
Juice organic limes and reserve spent hulls. Let hulls reach room temperature.
Add just enough 140 degree water to cover lime hulls, let sit for 5 minutes. Strain liquid into a stock pot and reserve hulls. Bring to a boil then add hulls to stock pot, blanch for 4 minutes. Immediately remove from heat and strain. Measure volume and per liter add 70 grams sugar, 25 grams citric acid and 15 grams malic acid. Stir to dissolve, cool, then add an equal volume of lime juice, fine strain, label bottle and date.
Chamomile and Sage Stem Palm Sugar Syrup (Low waste):
In a pot combine 1 quarts water, 1 ounce whole flower chamomile tea, 8 cloves, 3 grams whole cinnamon, 1 gram whole allspice berries, and 1 ounce of sage stems (reserve sage leaves for garnish). Bring to a boil, reduce heat and simmer for 20 minutes. Add water to return to 1 quart of volume, add 32 ounces of organic fair trade palm sugar, stir to dissolve. Transfer to refrigerator and let steep and chill for 12 hours. Fine strain, label, bottle and date.
Kumquat & Pineapple Cordial (Waste used to make garnish):
In a pan combine 1.5L water, 1L halved kumquats, .25L cubed pineapple, and 1L cups organic fair trade palm sugar. Bring to a boil, stirring to dissolve sugar, reduce heat and simmer for 30 minutes, remove from heat and let stand for 30 minutes. Strain out kumquats & pineapple, place in a dehydrator until slightly sticky, store in an airtight container. To liquid add .5 tsp citric acid and .25tsp malic acid, stir to dissolve. Cool, label, bottle and date.
Garnish:
Candied Kumquat & Pineapple (reserved from making cordial)
Glassware:
Gold Geometric Patterned Double Old Fashioned Glass
Cocktail Inspiration:
Inspiration for my cocktail comes from many things, like the memories of chamomile tea my grandmother would always greet me with, and the smell of sage from her garden. But there are two more that are equally significant, trying to make a hyper-sustainable cocktail, and creating a lower ABV tiki-inspired cocktail that still makes sense and respects sherry as the starring ingredient. Gonzalez Byass puts a huge amount of passion and thought into their wines, and not treating it with the utmost respect would be a disservice to not just the wine itself, but the art, time, dedication and sense of purpose put into it by everyone involved in making it. A combination of bone dry and aromatic fino, along with elegant and complex Palo Cortado provides a backbone that shines through all while interacting seamlessly with the sustainable modifiers. Notes of sage and chamomile pair perfectly with oak and nut notes in the wine, while clove adds a beguiling spice note that further accents the wood character of the longer aged wine. A balanced pineapple and kumquat cordial lends the drink a definitive tropical quality with sweet pineapple and bright kumquat adding an exotic contrasting flair that gives the cocktail depth for days. The sustainable citrus blend balances the cocktail, and the spices in the sage and chamomile syrup tie all the pieces together accenting both the tropical and floral qualities of the modifiers while drawing out and accenting notes of the wines in the backbone of the cocktail. Everything was carefully chosen so that they work together in harmony to highlight the beauty and versatility of sherry, and each piece has a specific purpose. Even the glass has a purpose, its geometric pattern meant to pay homage to the arrangement of the barrels in the solera.
A sense of purpose is a very important thing for me. My grandmother gave me a piece of advice that sticks with me to this day, “Do everything with purpose.” Just as a focus of Gonzalez Byass is sustainability and environmental consciousness, the ingredients in my cocktail are chosen and crafted with the same ideal. Getting as many uses and the highest yield out of all the components, reusing what would normally be considered waste and saving natural resources that go into their production is the embodiment of my cocktail style and trying to act with the best sense of environmental stewardship we should all strive for as cocktail professionals. Taking these values, motivations, and memories and treating every ingredient with the utmost thought and care are what make my cocktail a living example of my mantra of “Everything With Purpose.”
Plum
Plum
Recipe by Iliia Kramarenko
Ingredients:
- 50 ml Tio Pepe Fino
- 40 ml Umashu (I used Choya Excellent)
- 10 ml Genepy
Preparation:
Stir all the ingredients with Hoshizaki cube ice 50 times and strain into a big coupe glass over a hand cut ice cube
Spray Bitter Truth Olive Bitters on top
Garnish:
Spray of BT Olive Bitters
Glassware:
Coupe
Cocktail Inspiration:
Have you ever thought how much unnecessary stuff you have? Clothes, shoes, freaking decoration for your room... Before I was like you, buying a lot of unnecessary stuff. And after I started traveling I realized that I didn’t really need at least a half of what I had. Just keep in mind what you really need. Don’t spend your time and money for extra stuff.
And it’s the same with cocktails, you don’t really need to use 10 ingredients to make a good drink. All the classics are only 3-4 ingredients and it’s for a reason. No BS. In this case just a base (sherry) , flavoring agent (plum liqueur) and bitters(genepy). Like Martini with olive bitters as a garnish (which ties everything together). That’s it. Simple and delicious with a lot of room to make it more suitable for everyone.
Leonardo da Vinci said “Simplicity is the ultimate sophistication” and I can’t agree more. Keep it simple. Cut out all the BS and enjoy your life.
Killer Queen
Killer Queen
Recipe by Robin Wolf
Ingredients:
- 1.75 oz Tio Pepe Sherry
- .25 oz Benedictine
- 1 oz Rose infused Gin
- 4 dashes Angostura Bitters
- ** For rose infused Gin : add 1 tsp dried rose petals to 2 cups gin and steel for 24 hours. Strain and use.
Preparation:
Stir all ingredients in mixing glass with ice for 20 seconds. Strain into decorative coupe glass. Express lemon over top and discard.
Garnish:
Garnish dried rose petals
Glassware:
Decorative coupe glass
Cocktail Inspiration:
I’ve always been a fan of the Gypsy Queen cocktail, with its vodka base, Benedictine and bitters, but it can be a bit intense for an every day sipper. The Sherry base of the Killer Queen (shoutout to all Queen fans!) provides a lower ABV anchor, and the light fruit and savory notes of the wine harmonize perfectly with the floral and botanical elements of the gin and Benedictine, which , along with the bitters, bring in the sweet/bitter finish to this showstopper!
Foolish Men
Foolish Men
Recipe by Abigail Gullo
Ingredients:
- 1.75 oz Tio Pepe Fino En Rama Sherry
- .75 oz Singani or Pisco
- .75 oz Cocchi Rosa
- .5 oz Gonzalas Byass Solera 1847, Oloroso Dulce
- Garnish:
- 4 drops saline rosemary thyme olive oil solution*
Preparation:
Stir ingredients in a mixing glass and strain into a chilled cocktail glass. Garnish with 4 drops of saline rosemary thyme olive oil solution*
*To make the soluntion, infuse 1 cup of olive oil with 2 fresh sprigs each of rosemary and thyme and let sit for at least 24 hours. Remove herbs and add 1 tablespoon of 1:1 sea salt hot water solution. Stir until incorporated.
Garnish:
4 drops saline rosemary thyme olive oil solution*
Glassware:
Chilled stemmed cocktail glass
Cocktail Inspiration:
This cocktail was inspired by Sor Juana Inez de la Cruz who wrote a famous poem titled Foolish Men. She is known as America’s First Feminist and she was bad ass. Sor Juna Inez was an erotic feminist poet in the 17th century who refused marriage to a viceroy and became a nun instead so she could have her creative and actual freedom. Unwittingly, the path I seem to have taken as well. Though I hope to avoid death by leprosy.
To honor her, I choose an unaged American brandy to play with the Tio Pepe en rama as well as a soft rose vermouth. This holy trinity makes a mouth watering aperitif cocktail. A touch of duche Oloroso gives the cocktail some backbone, like the lovely lady herself. And the drops of olivie oil solution on top enhances the top nots of salinity from the sherry while creating a savory mouth feel.
SKETCHES
SKETCHES
Recipe by Ed Warner
Ingredients:
- .5oz TIO PEPE ALPHONSO
- .5oz TIO PEPE NECTAR
- 2oz. REPRESADO TEQUILA
- .25 MONTENEGRO AMARO
- BAR SPOON STRONG COLD BREW COFFEE
Preparation:
With the exception of the coffeec ombine ingredients in a mixing glass with ice and stir vigorously for 30 seconds and strain into a chilled Nick and Nora cocktail glass.
Garnish:
Drizzle bar spoon of coffee across the top of the cocktail and express an orange peel and rest upon rim.
Glassware:
NICK and NORA
Cocktail Inspiration:
While listening to Miles Davis and thinking about this competition, I wanted to create an aggressive yet subtle variation of the MANHATTAN.
The contrasting sweetness of the ALPHONSO and NECTAR teamed well with the Represado and the hint of coffee.
Adoquines
Adoquines
Recipe by Juan Montes
Ingredients:
- 1.75 oz Tio Pepe Fino Sherry
- 0.25 oz Solera 1847 Cream Sherry
- 0.5 oz Toasted Coconut-infused Barrilito 2-star Aged Rum*
- 1.0 oz Grilled-Pineapple Gum Syrup*
- 2 dashes Saline Solution*
Preparation:
Combine and 'Whip' all ingredients in a shaker with crushed ice until just incorporated, assuring not to over-dilute. Strain into a chalice-style glass filled with crushed ice, and stir/swizzle until cold. Garnish with a Pineapple wheel, mint bouquet and a light dusting of coconut sugar. Serve with a straw.
*Roasted Pineapple Syrup - 250g cane sugar, 250g grilled pineapple, 15g gum arabic, 1.5g citric acid
Cut a small pineapple into 1 inch wheels and sear each side for one minute on a grill until nicely charred (optional: lightly coat with coconut oil to avoid sticking). Allow to cool. Combine Pineapple, sugar, citric acid and gum arabic in a blender and process until sugar has completely dissolved. Strain and pour into a storage container and refrigerate for up to 2 weeks.
*Toasted Coconut infused Aged rum - 1 cup Coconut Flakes, 750ml Barrilito 2-star Aged Rum
Combine 1 cup of toasted coconut flakes (toasted for 5 to 10 minutes in a 325 degree oven) per 750ml of rum and allow it to infuse at least overnight, preferably for up to 1 week.
*Saline Solution - 20g Sea Salt, 100ml Distilled Water
Combine water and salt in a storage container and stir until salt has completely dissolved.
Garnish:
Pineapple Wheel, Mint Bouqeut, Coconut Sugar
Glassware:
Chalice/Goblet
Cocktail Inspiration:
The Beauty in simplicity.
As a passionate barman, I take an immense amount of pride in using my creativity every single day to create new, unique and most importantly, delicious concoctions. But it seems at times, as mixologists, we try to hard to put too many ingredients together that end up clouding the real star of the show, the spirit. There’s a great reason why most classic cocktails usually consist of 3-4 ingredients. Enter the Sherry Cobbler.
A simple mix of sherry, fruit and sugar, loaded to the top with crushed ice, this refreshing sipper was invented to cool down those sweltering hot summer days. In Puerto Rico, we know these types of cocktails very well, being that we have one long, hot summer season year-round, similar to the weather in Jerez, with hot summers reaching beyond 100 degrees and an average of 300 days of sunshine per year. Finding similarities between a Puerto Rican staple, the Piña Colada, and the classic sherry cobbler, I set out to combine the best of both worlds with my cocktail, Adoquines.
I moved to Puerto Rico in late 2014, after living nearly a ¼ century in the mainland US. I never had plans to stay very long, perhaps a couple weeks to recharge my batteries and head back to the mainland shortly after. But fate had other plans. I began to explore the island: the nature, the history, the people and a culture that I had spent my entire life oblivious to. But it was one experience that changed the entire trajectory of my life, and that was my first trip to Old San Juan, a city rich in centuries of history, with colonial buildings that have stood since the era of Spanish Royalty. Of everything that Old San Juan had to offer, there was one thing that stood out to me the most right beneath my feet; the light blue cobblestones.
Adoquines (Spanish for cobblestones) starts with a split base of Sherry, Tio Pepe Fino and 1847 Cream. I find this blend at their aforementioned ratios strikes a perfect balance as a base spirit. Barrilito 2-Star rum, aged 5 years in ex-Sherry Casks, adds proof, while adding hints of vanilla, dried fruits, oak and caramel, amplifying the 1847 Sherry base. Infusing this rum with toasted coconut adds a certain semi-sweet nuttiness, while staying true to the original idea to create a modern twist of the Sherry cobbler inspired by the Piña Colada. To provide balance, I added a wood-smoke (or leña in Spanish) grilled Pineapple syrup, adding sweetness, acidity and a light smoky aroma that plays extremely well with the bright, pungent and baked notes of Fino Sherry. Finally, two dashes of saline solution intensify and deepens the array of flavors of the cocktail, working in unison with the unique salty character found in Tio Pepe Fino Sherry from the natural salinity of the Albariza soil.
'Pero mi corazón Se quedo, frente al mar, En mi viejo San Juan'
(But my heart stayed behind, in front of the sea, in my Old San Juan)
Jerezana Salerosa
Jerezana Salerosa
Recipe by Joan Vilanueva
Ingredients:
- 1 1/2 oz Viña AB Vino Amontillado
- 1/2 oz Bruxo Mezcal X
- 1 oz Passion Fruit Syrup*
- 1/4 oz Spiced Piloncillo Syrup**
- 5 dashes Scrappy's Chocolate Bitters
Preparation:
Instructions:
1. Add all ingredients to shaker tin,
2. Add ice and shake,
3. Double strain to salt rimmed glass over large rock,
4. Garnish with star anise pod
5. Enjoy and Salud!
Passion Fruit Syrup Recipe
1. Measure equal parts passion fruit pulp and sugar by weight,
2. Add a pinch of salt and stir until ingredients are fully incorporated,
3. Transfer to air tight container, label and date
Spiced Piloncillo Syrup
1. Mix one brick of piloncillo with, 1 cinnamon stick, 3 cardamom pods, 1 star anise pod, 1/4 oz pink peppercorns, 1 pinch of salt,
2. Let mixture sit for 15 minutes,
3. Blend contents and fine strain to remove solids,
4. Transfer to air tight container, label and date
Spice Salt Recipe
1. Measure 1 oz of Hawaiian Pink salt and 1 oz of Hawaiian coffee salt,
2. Combine salts in mortar and crush with pestle,
3. Once salts are incorporated transfer to airtight container, label and date,
4. Store in a cool and dry area
Garnish:
Star Anise Pod
Glassware:
Spiced Salt Rimmed Rocks Glass
Cocktail Inspiration:
I wanted to play with the idea of a young lady from Jerez going on a holiday to Hawaii and bringing along a couple bottles of Amontillado sherry with her to enjoy during her trip and to share with new friends she will meet while on holiday.
On one of the nights she ventures out she shares some Tio Pepe Amontillado sherry with her bartender. The bartender returns the favor by creating a drink for her. To celebrate the young lady he calls the cocktail 'Jerezana Salerosa', to honor her jovial nature and easy going personality
Tío Pepe y el Toro enamorado (bull in love)
Tío Pepe y el Toro enamorado (bull in love)
Recipe by Jorge Centeno
Ingredients:
- 1 1/2 oz Gonzalez biass Alfonso oloroso Sherry
- 1/2 oz Fortaleza blanco tequila
- 3/4 oz Apologue Aronia(chokeberry) liquor
- 2 teaspoon saffron syrup
- 1/2 oz Lemon juice
- Garnish Paella Tuile
- Banderillas with manchego stuffed olives jalapeño stuffed olives
Preparation:
Tools shaker and strainer
In a shaker with ice ad Sherry, tequila, aronia liquor, saffron syrup and lemon juice.
Hard shake and strain into a fighting bull glass or a cocktail glass, garnish with Paella Tuile, and stuffed Spanish olives
Garnish:
Paella Tuile, jalapeño and or manchego stuffed olives
Glassware:
Fighting bull glass or cocktail glass
Cocktail Inspiration:
When I was I kid my father took me to the bullfighting in la plaza rodolfo Gaona in Celaya Guanajuato Mexico, that is one of my last memories with him. Being a meztizo(native Mexican Spanish) this is a great opportunity to show my heritage as well as the memory to my dad. This cocktail is both Spanish and Mexican, now that I live in Chicago the only bulls I get to see are the Chicago bulls(lol) but the aronia berry is native to Illinois so that also represent part of my life and the terroir.
El toro enamorado is a song by the Gipsy Kings, the bull represents the bullfighting from southern Spain, Andalucía and the love the passion and the blood that the matadores face every time the go on the arena.
“Y ese toro enamorado de la luna” cheers!
Ida a Muerte-Sprtiz
Ida a Muerte-Sprtiz
Recipe by Jakob Kramer-Jensen
Ingredients:
- 2 parts Tio Pepe Fino Sherry
- .75 parts Blanc vermouth fortified with mandarin and basil
- .5 parts versus
- 4 drops of orange bitters (Miracle Miles Co. Orange bitters)
- 2 drops of EVOO (Oro Bailen Reserva Familiar Picual preferably which you can find online)
- 2.75 oz soda (topo chico or Fever Tree work well or some bubbles if you're feeling it)
- Build in glass over large cubes Add Orange bitters first, Versus, Vermouth, stir, and then top with soda.
- Now and 2 oz Tio Pepe Fino Sherry
- Garnish with two olives, orange twist, and two drops of EVOO.
- Serve with reusable straw.
- Can be served with almonds and Jamon for the whole experience.
Preparation:
1 cup sugar
15 large basil leaves
3 Spanish Mandarins
Macerate peeled oranges and basil into sugar. Let sit in fridge for 1-2 days.
Add equal parts blanc vermouth and chill for 3-4 days.
Miss together, And Fine strain through cheesecloth.
done
Garnish:
2 Catalverano olives and two drops EVOO
Glassware:
collins
Cocktail Inspiration:
I was inspired by the story of Tio Pepe, and it's origins. Just how Antonio Flores learned from his family, so did I.
I learned a lot from the generation before me. I truly believe that every negative thing brings about something positive. That's something my grandfather taught me everyday. Why not smile? IDA DE MUERTE!
The Pepe Perfection
The Pepe Perfection
Recipe by Luis Uzcategui
Ingredients:
- 1.5 oz Tio Pepe Fino Sherry
- 1 oz Plantation 3-star Rum
- 0.5 oz Giffard Orgeat
- 0.5 oz lime juice
- 0.25 oz Nux Alpina Black Walnut Liqueur
- 2 Dashes Bitter Truth Olive Bitters
- 2 Castelvetrano Olives.
Preparation:
Muddle 2 castelvetrano olives in a shaking tin. Add the rest of the ingredients. Add ice. Shake like your life depends on it (but only for 8-14 seconds). Fine strain into a fancy coupe glass. Garnish with 2 castelvetrano olives.
Garnish:
2 castelvetrano olives
Glassware:
Fancy coupe
Cocktail Inspiration:
I wanted to play around with the prominent flavors in Tio Pepe that have always made it one of my favorite sherries. The Orgeat brings out the the nutty notes in the sherry, while the olives bring out the briny quality of the fortified grapes.
Tio's Pepper
Tio's Pepper
Recipe by Luiggi Uzcategui
Ingredients:
- 2 oz Tio Pepe Fino Sherry
- 0.75 oz Caol Ila Scotch
- 0.25 Ancho Reyes Ancho Chile Liqueur
- 0.25 oz brown Sugar Syrup
- 3 Dashes Old Forester Smoked Cinnamon Bitters
Preparation:
Mix all ingredients in a stirring vessel. Stir. Strain to a rocks glass.
Garnish:
Dried, smoked Ancho Chile or chipotle pepper on top of the drink.
Glassware:
Rocks glass
Cocktail Inspiration:
The earthy tones of Tio Pepe perfectly match the flavor profiles of smoked pepper and scorched baking spices.
Wind Vane
Wind Vane
Recipe by Zachary Lindsey
Ingredients:
- 50mL Palo Cortado sherry
- 15mL Batavia arrack
- 15 mL black tea syrup
- 15mL lemon juice
- 7mL nux alpina walnut liqueur
Preparation:
Build in shaker and shake briefly with 8oz of crushed ice. Add straw and top with bitters.
Garnish:
4 dashes Angostura bitters
Glassware:
Collins
Cocktail Inspiration:
A sherry cobbler was at the heart of this creation. I felt like the Batavia Arrack would add more body as well as complement the sherry flavors. Building off of those flavors made me think of the walnut and black tea flavors of Batavia Arrack and realized they would both pair well with the sherry.