Cardenal’s Golden Week Cocktail Competition has become a close, and now we are so impressed by all of the remarkable recipe submissions we received from talented bartenders across the nation.
Each drink was judged on taste/aroma/character, color/appearance, imagination, title and composed inspiration, and they had to include a Cardenal Mendoza soul (Cardenal Mendoza Sherry Brandy, Angelus Liqueur and/or Fifty Pounds Gin). We are excited to announce the winner is Lauren Pellecchia out of Loveland, Ohio for her Brier cocktail. Pellecchia won a trip and $ 1,500 to visit the Sanchez Romate Winery at Jerez de La Frontera, Spain.
“I had been inspired by the classic cocktail, the Bramble, I had for the very first time when I visited the UK in the summer of 2018,” Pellecchia states. “I fell in love with it, but I wanted to put my own spin on it. I wanted a experience. I wanted to shake up the flavor profile by creating and sweetened just sufficient with honey. The earthiness and glow in the Fifty Pounds Gin are highlighted by the blackberry. The levels of citrus in the Cardenal Mendoza Angelus are carried via the cocktail with a tiny bit of bubbles and the aid of lemon juice out of club soda for the finishing touch. ”
Brier
Brier
Recipe by Lauren Pellecchia
Ingredients:
1.5 ounces. Fifty Pounds Gin.5 ounce. Cardenal Mendoza Angelus.5 ounces. Lemon Juice
1 oz. Blackberry-Honey Simple Syrup*
2 drops Orange Bitters
1 splash Club Soda
Fresh Blackberries (to Garnish)
Preparation: In a shaker tin with ice, combine the Fifty Pounds Gin, Cardenal Mendoza Angelus, lemon juice and orange bitters. Shake to blend. Strain into a rocks glass filled with cubed ice. Add the Blackberry-Honey Simple Syrup and club soda. Garnish with fresh blackberries and love!
*Blackberry-Honey Simple Syrup
N a heavy pot over moderate heat, combine 18 oz of blackberries with 12 oz of local honey and 12 oz of water. Stir occasionally for approximately thirty minutes. Lower heat and let simmer. Pour through a fine mesh strainer and allow to cool .
In addition to a winner, four runners-up each received a prize of $250. Take a look at their excellent cocktails below.
Gimme a Beet
Gimme a Beet
Created by Antonio Gonzalez
Ingredients:
1.5 ounces. Cardenal Mendoza Sherry Brandy.5 ounces. Angelus Liqueur
1 ounce. Spiced Honey Syrup*
1.5 ounces. Beet Juice**
1 ounce. New Lemon Juice
8-10 Mint Leaves
Beet Square (to Garnish)
Lemon Twist (to Garnish)
Preparation: Combine all ingredients into a tough shake for eight minutes plus a tin with ice hockey. Double strain to a Old Fashioned glass with a huge ice cube. Garnish with twist and a beet square.
Decision Spiced Honey Syrup
Ingredients:
1 cup Honey.5 cup Water
Cinnamon Sticks
3 Whole Cloves
1 ounce. Sherry
Planning: Heat all ingredients on high and pressure.
**Beet Juice
Blend two cups of freshly peeled red beets with one cup of water. Stress and use.
Angelo’s Coffee
Angelo’s Coffee
Created by Joan Villanueva
Ingredients:
.75 ounce. Cardenal Mendoza Sherry Brandy
.75 ounce. Angelus Liqueur.5 ounces. Frangelico
1 oz. Caffè Borghetti.5 ounces. Giffard Passion Fruit
Dehydrated Lime Wheel (to Garnish)
Planning: Add all ingredients to a shaker tin. Add three ice cubes and shake until full dilution. Strain into a heated Nick and Nora glass. Garnish with a lime wheel.
Cardenal Sins
Cardenal Sins
Created by Lance Bowman
Ingredients:
1.5 ounces. Cardenal Mendoza Solera Gran Reserva Brandy
.75 ounce. Tawny Port
.25 ounces. Cardenal Mendoza Angelus Liqueur.5 ounces. Earl Grey Syrup*
.75 ounce. Lemon Juice
Orange Peel Rose (to Garnish)
Preparation: Combine all ingredients in a shaker tin, add ice and shake. Double strain into a chilled cocktail coupe. Garnish with a orange that was skewered improved.
Decision Earl Grey Syrup
N a saucepan, draw a half oz of earl grey tea (15 tea bags or perhaps even utilizing loose leaf) and 32 oz of water to a boil. Remove from heat and let steep for 15 minutes. Strain out tea, include 32 oz and stir to dissolve. Cool, date, bottle and label.
La Furia Roja
La Furia Roja
Created by Phillip Childers
Ingredients:
1 ounce. Cardenal Mendoza Sherry Brandy
1 ounce. Fifty Pounds Gin.5 ounce. Manzanilla Sherry.5 ounces. Sweet Vermouth
2 bar spoons Creme de Noyaux
Lemon Twist (to Garnish)
Preparation: Add all of the ingredients and stir until dried. Strain into a coupe glass later extracting the oils and garnish with a lemon twist.
The post This Refreshing Blackberry Cocktail is Cardenal’s Golden Week Competition Winner appeared first on Chilled Magazine.
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