Tío Pepe Challenge In The U.S.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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

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!

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.