Twelve finalist bartenders were selected to present a cocktail using any style of Sherry from any bodgea in Jerez and compete for the title of Winner of the 2011 Vinos de Jerez cocktail cmpetition and an all-expense paid trip to Jerez. The competition held at the Clover Club in Brooklyn, N.Y. saw Brendan Dorr from B&O (Baltimore) win with his cocktail named the “Cadizian”, using Oloroso Dulce.
Here’s Dorr’s recipe for the Cadizian
1 1/2 oz Redbreast 12 yr. Irish Whiskey,
1 1/2 oz Gonzalez Byass Solera 1847 Oloroso Dulce Sherry,
3/4 oz Kluge Cru Aperitif Wine (Lillet Blanc could be substituted for a more universal ingredient),
1 dash of Fee Brothers Orange Bitters,
2 dashes Peychauds Bitters,Twist of orange to garnish.
Among the panel of esteemed judges:
- Dale DeGroff, King Cocktail
- David Wondrich, Cocktail Historian
- Julie Reiner, owner of Flatiron Lounge, Lani Kai, Clover Club