A fortified wine from grapes produced in the Jerez region of Spain, sherry is oven overlooked by American drinkers, but can be a great cocktail ingredient. Over the weekend, Brendan Dorr of B&O American Brasserie competed in the finals of the Sherry Council of America’s Vinos de Jerez Cocktail Competition, and walked away the overall winner.

A dozen finalists from around the country took part in the mixology throwdown, in which they had to create a cocktail (based on one currently served at an existing restaurant or bar), and then explain their drink’s proper preparation, garnishes, glass and what foods it would pair with well. Judges at the event – which took place at Brooklyn’s Clover Club – included cocktail historian and authors David Wondrich and Dale DeGroff, among other prestigious drinking luminaries.

For his blue-ribbon entry – the sherry and Irish Whiskey based Cadizian – Dorr was awarded an all-expense paid trip to the seat of sherry, (Jerez, Spain), as well as a full scholarship to the BAR (Beverage Alcohol Resource) school. The cocktail is currently on the menu at B&O for $12, and the recipe is below, so you can try it out for yourself, as well.

The Cadizian

1½  oz Redbreast 12 yr. Irish Whiskey
1½  oz Gonzalez Byass Solera 1847 Oloroso Dulce Sherry 
¾ oz Kluge Cru Aperitif Wine (Lillet Blanc could be substituted) 
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.

Click here to watch a video of Brendan Dorr making his award-winning drink.

Photo via the restaurant by Stacy Zarin