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Cocktails

  • 2019
  • 2018
  • 2017

2019

Adam & Eva

Adam & Eva

Ziming Su, Silentalco Bar (Dongguan)

Ingredients:

  • Apple juice
  • Cold fermented passion fruit and jasmine tea
Ágata

Ágata

Víctor Ignacio Gómez, Hotel Sheraton Santiago (Santiago de Chile)

Ingredients:

 

  • Pear and thyme cordial
  • Pacharán navarro
  • Wild flowers
  • Flavored with lemon peel
Amargo Encanto

Amargo Encanto

Wilman Mauricio Corredor, Bar Enano (Bogotá)

Ingredients:

  • Gin London No1
  • Artichoke liquor
  • Jamaican pepper syrup
Cook the Books

Cook the Books

Rob Manson, The Five Points Bar in The Hague (Den Haag)

Ingredients:

  • Plum bitter
  • Nut bitter
El beso de la Flaca

El beso de la Flaca

Marco Masiero, Sottovoce (Bergamo)

Ingredients:

  • Chardonnay white wine infused in apricot
  • Homemade tonic water cordial
  • Bitter orange
Gracias Florita

Gracias Florita

Sergio Martin Bermejo, Café Niebla Bar (Salamanca)

Ingredients:

  • Whiskey infused in salted caramel
  • Khury cocoa
  • Truffle bitter
Jerezana Highball

Jerezana Highball

Guilherme Martins Ferrari, Seen Restaurant & Bar (Sao Paulo)

Ingredients:

  • Gin London No1 
  • Grapefruit Syrup
  • Salt flower
  • Light tonic water
Less is More

Less is More

Diego Morales, Locorería Limantour (México City)

Ingredients:

  • Pear and Thyme Cordial
  • St. Germain Elderflower Liqueur
  • Grapefruit juice
  • Pear and thyme
Ox

Ox

Giacomo Bucciarelli, Connaught Bar (London)

Ingredients:

  • Rusty Orange Wine
  • Bitter Cascara
  • Balsamic vinegar
Raiz y suelo

Raíz y Suelo

Mario la Pietra, Merivale (Paddington)

Ingredients:

  • Beet juice
  • Juice of lemon myrtle infused in Verjus
  • Strawberry + cordial strawberry chewing gum
Roses from Jerez

Roses from Jerez

Theerapol Kindt, Coast by East (Hamburg)

Ingredients:

  • Fukuju Yuzu Sake
  • St. Germain Elderflower Liqueur
  • Rose water The Bitter Truth
  • Rose petals
Royal Hommage

Royal Hommage

Gustav Enerlöv, Drinks 20 ( Gothenburg)

Ingredients:

  • Apple juice
  • Golden butter caramel with hazelnut
  • Lemon juice
Sophia

Sophia

Javier Ortega Díaz, Libertine Social (Las Vegas)

Ingredients:

  • Solerno orange liqueur
  • Freshly squeezed lime juice
  • Rosemary, thyme and orange syrup
  • Homemade hibiscus water with gas
  • Pieces of rosemary, thyme, chinese orange and edible flowers
The Alfonso Dashuiri

The Alfonso Dashuiri

Jente Gees, The Pharmacy (Antwerp)

Ingredients:

  • Ancho Reyes
  • Lime juice
  • Sugar syrup
  • Salt solution
  • Cucumber
Voyage

Voyage

Magnus Thorseth, Pier 42 Bar (Oslo)

Ingredients:

  • Saccharum oil
  • Green chartreuse
  • Coverage of homemade green tea with gas
  • Seawater perfume

2018

Bodas de sangre

Bodas de Sangre

Andres Claeys, TapaBar (Antwerpen)

Ingredients:

  • Homemade orange cordial
  • Rosolio di Bergamotto
  • Mezcal
  • Bunch of fresh cilantro
Bulerías

Bulerías

Nicolò Rossi, Barrier (Bergamo)

Ingredients:

  • Homemade sage syrup
  • White tequila
  • Fernet
  • Lemon juice
Call me Cristoforo

Call me Cristoforo

Valentino Longo, Four Seasons Surfside (Miami)

Ingredients:

  • Strawberry tomato syrup
  • Yellow chartreuse
  • Tassoni Cedrata
Ceniza

Ceniza

Max Ferrier, ISM (Oslo)

Ingredients:

  • Bonal
  • Pure malt whiskey
  • Sugar syrup
  • Black Olive Powder
Gogreen

Gogreen

Madalaine Akerlund, Familjen (Göteborg)

Ingredients:

  • Natural green tomato juice / sugar syrup
  • Fresh lemon juice
  • Almond marcona / olive oil
Grandpa's Tea

Grandpa's Tea

Duan Jiani, Bar Mall Fun (Shangai)

Ingredients:

  • Gin London No1 infused with green tea with jasmine
  • Jasmine syrup
  • Grapefruit Bitter
Gurrumino

Gurrumino

Eduardo Nava, Limantour (Ciudad de México)

Ingredients:

  • Birdseed horchata
  • Yuzu
  • Carrot
Levante

Levante

Claus Liebscher, Liles Lokal (Münster)

Ingredients:

  • Fresh lemon juice
  • Orange syrup
  • Vanilla-caramel syrup
  • Yolk
Lola Flores

Lola Flores

Roy Atarodi, Strom Bar (Copenhagen)

Ingredients:

  • Orange Cordial
  • Pure malt whiskey
  • Olive
Pepe Martini

Pepe Martini

Janeth Ávila, La Brasserie (Bogotá)

Ingredients:

  • Homemade cinnamon and ginger liqueur
  • Orange juice
  • Grapefruit candied
Sea, Spice, Citrus & Soil

Sea, Spice, Citrus & Soil

Cameron Moncaster, The Mandrake Hotel (London)

Ingredients:

  • Blood Orange Sorbet
  • Saffron
  • Rosolio di Bergamotto
  • Soda water
The Papparouli

The Papparouli

Kristian Leombruni, Go Go Bar (Melbourne)

Ingredients:

  • White tequila
  • Chili pepper
  • Tonka bean & apricot horchata
  • Lemon
  • Egg white
Triunfo

Triunfo

Eduardo Martínez, Destil-Art (Albacete)

Ingredients:

 

  • Saffron honey
  • Aperol infused with flowers

2017

Mestizo

Mestizo

Estefanía Rodríguez, Alquimista Cocktail Room (Puerto Vallarta)

Ingredients:

  • Jamaica reduction
  • Milk punch
  • Corn Cordial with gin
  • MOM
Call me down

Call me down

L. Humberto Cano, W Hotel (Bogotá)

Ingredients:

  • Pinneaple juice clarified
  • The London No1 Gin
  • Honey
  • Fresh chamomile flowers
  • Walnut bitter
Don Tío

Don Tío

Lucía Montanelli, The Dorchester (London)

Ingredients:

  • The London No1 gin
  • Bokkers bitters
I am... I said:

I am... I said:

Federico Tomaselli, Porto Fluviale (Roma)

Ingredients:

  • Pisco
  • Barolo chinato
Jerez sin fronteras

Jerez sin fronteras

Joao Vicente, Alto Bar (Berlín)

Ingredients:

  • Black tea infused in Tío Pepe
Jerezade

Jerezade

Edu Barrios, Wine&Cocktail Masters (Madrid)

Ingredients:

  • White Grape juice 
  • Horchata syrup
  • Chocolate bitter
Pepemania

Pepemania

Jonathan Rodriguez, Zanzíbar (Santiago de Chile)

Ingredients:

  • Triple dry
  • Grapefruit juice
  • Bitter orange
  • Rosemary syrup
The Sub-marine

The Sub-marine

Samuel Wiktorsson, Shibumi (Estocolmo)

Ingredients:

  • Vodka
  • Nori seaweed
  • Caramel bitter
  • Angostura bitter