2015 Somms Under Fire TIO PEPE Sherry Cocktail Challenge

SUF 2015 Cocktail Challenge

The 2015 Somms Under Fire Cocktail Challenge featured Tio Pepe Fino Sherry and challenged contestants to create a cocktail that showcased both their personality and the sherry. The recipes for the three delicious results can be found below.

Andalucian Punch

Andalucian Punch by Advanced Sommelier Luke Boland

  • 1.5oz Tio Pepe Fino Sherry
  • .75 oz Citrus Syrup (Recipe Follows)
  • .75 oz Strawberry purée with rosemary (Recipe Follows)

Combine all ingredients. Shake and strain into a coup. Garnish by squeezing orange twist over the drink and placing the orange twist into the coup.

Citrus Syrup; Yield: 16 oz (Yields 21 Drinks)

  • 4 Oranges
  • 4 Lemons
  • ¼ Cup Sugar

Juice the oranges and lemons. Strain the juice into a small saucepan and add the sugar. Heat just enough to dissolve the sugar into the juice, then strain, cool, and store.

Strawberry Puree; Yield: 10 oz (Yields 13 Drinks)

  • 16 Oz. Strawberries
  • 1 Tablespoon Sugar
  • ¼ Teaspoon Salt
  • 1/3 Sprig of Rosemary

Remove the stems and cores from the strawberries. Purée the strawberries in a blender. Strain the liquid into a small saucepan. Add salt and sugar and stir to dissolve. Add rosemary and heat just until the mixture comes to a simmer. Remove the pot from the heat and allow to steep for 5 minutes. Strain the mixture, cool, and store.

Learn more about Luke Boland

Rio Peachy

Rio Peachy by Advanced Sommelier Eric Crane

  • 2 oz Tio Pepe Fino Sherry
  • .5 oz Fresh Lemon Juice
  • .5 oz Dolin Dry Vermouth (Blanc)
  • 2 Dashes Angostura Bitters

Served "Up"

Combine all ingredients over Fresh Ice in a Boston Shaker. Shake correctly and strain into chilled rocks glasses. No garnish.

Learn more about Eric Crane

Open Sesame Cocktail

Open Sesame by Advanced Sommelier James Watkins - Cocktail Challenge Winner

The Open Sesame, crafted by Advanced Sommelier James Watkins, was the winner of the three cocktails featured in the 2015 Somms Under Fire Tio Pepe Sherry Cocktail Challenge.

  • 2 Oz Tio Pepe Fino
  • 3/4 oz Honey Ginger Syrup (Recipe Below)
  • 1/4 oz lemon juice

Combine in shaker and add ice. Shake vigorously, strain into a rocks glass with ice. Pop two sage leaves into glass. Finish with 2 droplets of sesame oil. Enjoy responsibly.

Honey Ginger Syrup recipe:

  • 8 oz Honey
  • 2 Oz Water
  • 2 Oz chopped fresh ginger

Bring mixture to a boil, whisking gently. Lower heat and simmer for 20 minutes. Remove from heat and strain into an attractive glass of your choosing. Allow to cool before using.

Learn more about James Watkins