We love a good cocktail competition at Chilled, which is why we’re excited about The House of Lustau’s 2019 Solera Standout.
If this year’s competition is anything like 2018’s, we’re expecting award-worthy cocktails made by some of the most talented bartenders in the world. If you’re a bartender who’s interested in submitting a winning cocktail with Lustau’s sherries, vermuts, and brandies, here’s how to enter.
To enter the Solera Standout, you need to create a cocktail that includes two products from the House of Lustau. The top four bartenders will win a trip to Spain to visit the Bodega. Of those four finalists, one will be chosen to win the grand prize of $1,000. The competition is open to bartenders in the United States and Spain who are 21 years and older.
Last year’s finalists came up with some truly delicious cocktails. Estrellas from Christina Mercado included spiced rum and banana liqueur to complement Lustau’s Solera Reserva Brandy and Pedro Ximenez Sherry. Andrew Larson’s Balance on Earth mixed Solera Reserva Brandy with Lustau’s Rare Cream Sherry and added mint demerara syrup and lemon juice for some zing. And Antonio Gonzales infused Lustau Brandy de Jerez with strawberry and pink peppercorn before mixing it with mezcal, Campari, Fernet-Branca and Lustau PX Sherry for his Spanish Lullaby cocktail.
All of these libations were incredible, but it was Devin Kennedy from NYC’s Pouring Ribbons who took home the grand prize for his cocktail, The Rule of Three. The winning drink was a mix of gin, Lustau Palo Cortado Peninsula Sherry, Lustau Blanco Vermut, pink peppercorn tincture and a grapefruit twist. “The Lustau Blanco Vermut comes in as a flavor lengthener, echoing the floral components that are in the Mahon Gin, as well as the almond and mineral quality in the Palo Cortado,” Kennedy says. “The moscato grapes in the Vermut gives a hint of fruit and sweetness to balance the cocktail out.”
To enter House of Lustau’s Solera Standout competition, visit the contest website. Entries will be accepted until June 30, 2019.