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JEREZADE cocktail, by Eduardo Barrios, has been the winner of the Spanish final of the 1st Tío Pepe Challenge 2017. Created by González Byass, this national competition of cocktails seeks to find the best mixologists in the country. It is an invitation to explore the diversity and potential that the Jerez-Sherry wines play in the production of unique, creative and ground-breaking cocktails.
After an intense and very tight final, the prize went to Eduardo Barrios, from Wine Cocktail Masters, with his cocktail JEREZADE. The jury was made up of Pedro Rebuelta, Vice-president of González Byass and member of the fifth generation of the family; Antonio Flores, Winemaker and Master Blender at González Byass; Boris Ivan, International Brand Ambassador of González Byass; Óscar Guitart, Sommelier at González Byass; José María Gotarda, President of the Spanish Bartender Association, and François Monti, Specialist Journalist in cocktails and contributor to Magazine Ginger.
The JEREZADE cocktail will represent Spain in the great final of Tío Pepe Challenge, to be held at the González Byass Wineries in Jerez on 17 May. With his victory, Eduardo Barrios has won a ticket for the 5th Sherrymaster by Tío Pepe, which will also take place in the wineries on September 6 and 7.
Tío Pepe Challenge Spain
The first edition in Spain of this contest has received more than one hundred applications from bartenders, which shows the increasing interest raised by the world of fortified wines –described by Antonio Flores, Winemaker and Master Blender at González Byass, as the #SherryRevolution.
Of all of them, ten were the chosen ones who, after passing an online test on the world of sherry and presenting their cocktail recipe, got access to the grand final where they had to show their knowledge on these centennial wines over three different trials. The first one, a recreation of the classic cocktail Sherry Cobbler; the second one, the preparation of a personal recipe based on the González Byass sherry wines and, finally, the final test: the serving of Tío Pepe using the typical venencia implement.
JEREZADE
5 cl. of Amontillado Viña AB.
2 cl. of Brandy Lepanto Solera Gran Reserva P.X.
5 cl. of white grape must.
2 cl. of orgeat syrup by Marie Brizard.
1 dash of bitter chocolate by Bitter Truth.
Decorate with a burnt branch of cinnamon and almond blossom.
Mix all the ingredients in the cocktail shaker, shake and serve in a double martini glass.
About Eduardo Barrios Eduardo began his career in the world of cocktails in 1992, as a bartender for hotel chain Sol Meliá until 2003. He later founded the Wine Cocktail Masters, a cocktail catering company in which he continues working and developing new formats for wines and spirits. Since 2010, he has been the vice president of the Bartender Association of Madrid. Eduardo Barrios’s skills have led him to be National Champion of Bacardi Grand Prix (2002); Champion of the FABE Bartender Competition in Madrid (2007) and National Cocktail Champion with Orujos Panizo (2009).