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Did I tell you about the fab party I attended a few weeks back in honor of the best sherry cocktail? It was organized by Steve Olson, aka the Wine Geek, and was way too much fun. Beyond the cocktails and the fun of watching the mastros create them, was the gift of The Big Book of Sherry Wines.

Below are some of the winning recipes in case you want to try them at home. FYI, garnishes make the drink, so do not skimp in this area!

Giuseppe Gonzalez, bartender at New York’s famed Flatiron Lounge, competed in the live finals of the 2nd Vinos de Jerez Cocktail Competition on November 29th in New York, and won the prize for Best Sherry Cocktail!

The Vinos de Jerez Cocktail Competition is a nationwide competition featuring bartenders/mixologists from across the country, who are challenged to create the best Sherry Cocktail in America.  It was created to showcase the incredible diversity of Sherry wine, and its remarkable ability for use in cocktails and matching with food.  The contestant’s cocktails have to be featured on a working, existing restaurant or bar cocktail program, and can be made with any style of Sherry, from any one of the following 5 bodegas: Domecq, Gonzalez Byass, Lustau, Sandeman and Williams & Humbert.

Gonzalez competed against bartenders/mixologists from 6 states during a live demonstration and presentation where they made their cocktail in front of the distinguished panel of judges, which included David Wondrich, Writer/Editor/Historian, founding partner of BAR; Julie Reiner, Proprietor, Flatiron Lounge; Jacques Bezuidenhout, Winner, 2005 Vinos de Jerez Cocktail Competition; Andy Seymour, Sherry Ambassador, aka wine geek, BAR partner; and Steven Olson, aka wine geek, and founding partner in BAR.

In addition to making their drink, each finalist had to provide a written and verbal explanation of: why their cocktail is great; when is the best time to serve it, why, and how; the precise recipe, proper garnish and ideal glass; the exact preparation method and steps of assembly; and they had to describe the perfect food match, and explain why it would work so well. 

The level of the competition was incredibly high, as witnessed by members of the trade and press.  All contestants were indeed winners and deserve recognition, by virtue of being selected as finalists in this competition, but the winner and top three received cash prizes, a trip to Jerez with Steve Olson as guide, and the top two received a full scholarship to the BAR school. 

The winners were announced at a launch party held later that evening for “The Big Book of Sherry Wines.” The party featured the cocktails of all of the finalists, and the cuisine of some of NY’s finest chefs paired with the versatile Vinos de Jerez.  The chefs included Andy Nusser of Casa Mono and Bar Jamon, Alexandra Raij of Tía Pol and El Quinto Pino, Seamus Mullen of Suba and Boqueria, and Máximo Tejada of Rayuela.  Each finalist received a signed copy of the soon-to-be-released Sherry book, as well as signed copies of the newly released “Imbibe” by Dr. David Wondrich, and the modern classic “Craft of the Cocktail” by Dale DeGroff.

First Runner Up
Jim Meehan, PDT (Please Don't Tell) and Pegu Club, New York City

Second Runner Up
Don Lee, PDT (Please Don't Tell), New York City

Third Runner Up
Jordan Mackay, Cantina, San Francisco

The other winners / finalists were:
Bertrand Bouquin, Summit at the Broadmoor, Colorado Springs, Colorado
Matt Costa, El Quinto Pino, New York City
Brian Matthys, Izakaya Ten, New York City
Ryan Maybee, JP Wine Bar and Coffee House, Kansas City, Missouri
Maki Nishii, Bellagio, Las Vegas

The winning cocktail, created and prepared by Mr. Gonzales, is: Madroño (Strawberry Bush) Cobbler

    3 oz. Williams & Humbert Dry Sack Medium Amontillado
    2 Strawberries.
    2 cinnamon sticks
    .5 oz Torani Amer
    2 barspoons of Rich Demerara Syrup

Assembly:
Lightly muddle one strawberry in Torani Amer.  Break cinnamon stick in half into shaker.  Add sherry.  Shake lightly with a little crushed ice.  Serve in wine goblet.  Top with more ice.  Garnish with fanned strawberry, whole cinnamon stick & straw.

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