B&O's Dorr takes top prize in Vinos de Jerez Cocktail Competition

November 10, 2011|By Wesley Case

It's another accolade for B&O American Brasserie.

B&O's Brendan Dorr won first place at the this year's Vinos de Jerez Cocktail Competition on Wednesday at the Clover Club in Brooklyn, N.Y. His cocktail, the Cadizian, earned Dorr a trip to the Sherry capital of the world, Jerez, Spain, and a full scholarship to the Beverage Alcohol Resource school in New York.

The competition asked 12 finalists to present a cocktail using any style of Sherry from any bodgea in Jerez. Dorr, who describes his cocktail as a "take on the Manhattan," used Oloroso Dulce to beat out mixologists from all over the country, including San Francisco, St. Louis, New York City and more.

Here's Dorr's recipe for the Cadizian (if you don't want to try it yourself, you can grab it at B&O for $12):

1 1/2 oz Redbreast 12 yr. Irish Whiskey,
1 1/2 oz Gonzalez Byass Solera 1847 Oloroso Dulce Sherry,
3/4 oz Kluge Cru Aperitif Wine (Lillet Blanc could be substituted for a more universal ingredient),
1 dash of Fee Brothers Orange Bitters,
2 dashes Peychauds Bitters,Twist of orange to garnish.

Combine all ingredients in a mixing glass. Add ice and stir 40 times. Strain into a chilled coupe glass. Garnish with a twist of orange.

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