Giffard

Giffard West Cup Winning Cocktails

The Giffard West Cup online submission round is complete and the winners have been selected! To judge the preliminary online submissions, we called on the amazing Proprietors, LLC to narrow down the competition in a blind recipe review process.

The top 20 recipes were then executed at L.A.'s The Walker Inn over the course of an entire day.

Winners of the U.S. competition will be announced over the next eight days, so make sure to check back here often to see who will travel to NYC to compete in the Giffard West Cup U.S. finale in NYC at the Skurnik Wines office.

Giffard West Cup Winning Cocktails

Explore the Winning Cocktails

Shangala Banana

by Leanne Favre

Congratulations to Leanne Favre, bartender at Mayahuel & Clover Club in NYC & Brooklyn. She qualified for the Giffard West Cup NYC round with her cocktail, Shangala Banana

Ingredients Agave de Cortes Joven Mezcal 1 oz
Lustau Fino Sherry 1 oz
Giffard Banane du Bresil Liqueur .75 oz
Fresh Lemon Juice .75 oz
Giffard Gomme Syrup .50 oz
Cardamon 4 dried pods
Chile de Arbol 4 pinches of crushed chiles
Method Gently muddle chile, cardamom, and gomme syrup. Add other ingredients and shake with ice. Fine strain into a pilsner glass and pack with crushed ice.
Garnish Long banana peel with a sprinkle of crushed chile de arbol.

Sandilla Exquicita

by Jesus Perez

Congratulations to Jesus Perez, bartender at Swizzle and Employees Only in Miami. He qualified for the Giffard West Cup NYC round with his cocktail, Sandilla Exquicita

Ingredients Giffard Pamplemousse .75 oz
Leblon Cachaca 1 oz
Watermelon 4 Chunks
Paprika Salt Pinch
Aperol .5 oz
Lime Juice .5 oz
Simple Syrup .25 oz
Method Muddle watermelon and salt. Add ingredients. Shake/strain into Collins glass and pack with pellet ice.
Garnish Grated watermelon and grapefruit peel

Spirit Animal

by Sander Raav

Congratulations to Sander Raav, bartender at The Tin Table in Seattle. He qualified for the Giffard West Cup NYC round with his cocktail, Spirit Animal

Ingredients Plantation Stiggins Fancy Rum 1 oz
Daron Fine Calvados 1 oz
Giffard Banane Du Bresil 0.5 oz
Lustau Oloroso Sherry 0.4 oz
Amaro Montenegro 0.25 oz
Scrappy's Celery Bitters 1 dash (about 7 drops)
Method Stir ingredients together with ice and strain into chilled coupe glass.
Garnish Lemon twist and sage sprig.

Alpine Delight

by Kit Crowl

Congratulations to Kit Crowl, bartender at Chianina Steakhouse in Long Beach, CA. She qualified for the Giffard West Cup NYC round with her cocktail, Alpine Delight.

Ingredients Bar Hill Gin 1.5oz
Lillet Blanc .5oz
Lemon juice .75oz
Giffard Fraise des Bois .5oz
Giffard Orgeat .25oz
Suze 2 bar spoons
Method Shake/fine strain into rocks glass over large ice cube.
Garnish Alpine Strawberries & blossom.

The Traveling Banana

by Sam Treadway

Congratulations to Sam Treadway, bartender at Backbar in Somerville, MA. He qualified for the Giffard West Cup NYC round with his cocktail, The Traveling Banana

Ingredients Giffard Banane du Bresil 0.75 oz
Bacardi 8 0.75 oz
Laphroiag 10 year scotch 0.75 oz
Lustau Amontillado Sherry 0.5 oz
Giffard Orgeat 0.25 oz
Angostura bitters 3 dashes
Method Build cocktail in a large rocks glass over a large ice cube. Stir briefly.
Garnish Lime twirl

Double Dare

by Tracy Ardoin-Jenkins

Congratulations to Tracy Ardoin-Jenkins, bartender at Nickys Coal Fired in Nashville, TN. She qualified for the Giffard West Cup NYC round with her cocktail, Double Dare

Ingredients Dry Gin 1.5 oz
Giffard Abricot du Roussillon .75 oz
Cocchi Torino Vermouth .5 oz
Saigon Cinnamon Syrup .5 oz
Lemon juice .75 oz
Egg white .75 oz
Fees Old Fashioned Bitters 10 drops
Method Combine all ingredients in shaker. Dry shake. Add ice. Shake again, vigorously. Fine strain into chilled coupe. Let settle.
Garnish Drop bitters onto cocktail and swirl gently.

Banana Suit

by Sean Johnson

Congratulations to Sean Johnson, bartender at Nitecap in NYC. He qualified for the Giffard West Cup NYC round with his cocktail, Banana Suit

Ingredients Sipsmith Dry Gin 1 oz
Salers Aperitif 1 oz
Dolin Dry Vermouth 1/2 oz
Giffard Banane du Bresil 1/2 oz
Giffard Vanille de Madagascar 1/4 oz
Method Build in a rocks glass over large cube.
Garnish Mint bouquet.

The Station Agent

by Amanda Elder

Congratulations to Amanda Elder, bartender at Donna, Mayahuel, and Leyenda in NYC and Brooklyn. She qualified for the Giffard West Cup NYC round with her cocktail, The Station Agent

Ingredients Rhum J.M. Blanc 100 proof 1.25 oz.
Lustau Manzanilla 1.25 oz.
Giffard Orgeat .25 oz.
Giffard Creme de Framboise .5 oz.
Giffard Vanille de Madagascar .25 oz.
Lemon juice 1 tsp.
Peychaud's bitters 2 dashes
Brut champagne 1.5 oz.
Method Combine all ingredients, except Champagne, and shake with ice. Fine strain into a chilled Champagne flute and top with Champagne. Stir gently.
Garnish Skewered Raspberry lightly sprinkled with sea salt, perched on top of glass.

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Giffard bird illustration