89 cocktails aspire to become the best Spanish cocktail Orujos Panizo

ury members of the III National Contest of Cocktails, made by journalist Jose Ribagorda, the Pte. Honor the Madrid Association of Sommeliers, Custodio Zamarra, Pte. In the Federation of Barman, Pepe Dioni, the head of Zalacaín room, Carmelo Perez, the writer specializing in cocktails, Martine Beaulieu, journalist Javier Andres Perez, the President of the Extremadura Association of Sommeliers, Sergio Caceres, public relations and Marcelino Rodriguez, do not have easy. In the coming days they will have to decide what are the top 10 ways to make the perfect cocktail with a base residue. Presented cocktails meet the appetizer, digestive or long drink modalities. The authors of projects formulas will have to prepare before the jury on 6 March in the final to be held at 17.00 in the Gourmets Fair.

Among the new features this year is that apart from the first prize (€ 2,000 in cash) will be two more in cash for the second (1000 €) and third place (500 €).

In previous editions of the competition, whose end came several champions of Spain barman, the winners were Eduardo Barrios, with his cocktail "Tripanizo" (a cocktail made with herbs husk, coffee husk, Marc cream, cream and slices chocolate) and Emilio Vivanco with his cocktail "Panizo Duo" (prepared by combining herbal liqueur, Marc Verdejo, lime juice, syrup and put me see strawberry puree). Professionals showed that with a product as Spanish as brandy, in any of its varieties exquisite cocktails can be made, though "made in Spain".