The San Francisco World Spirits Competition, founded in 2000, has just announced its inaugural Cocktail of the Year winner, the Pamplemousse au Poivre (“Grapefruit with Pepper”), created by H. Joseph Ehrmann, spirits/bar educator and proprietor of Elixir in San Francisco.
SFWSC founder Anthony Dias Blue asked competition participants to invent a cocktail based on Banhez mezcal, winner of Double Gold and Best in Class medals in last year’s competition.
Ehrmann’s cocktail was chosen from a selection of mezcal-based cocktails in a blind judging by a panel of experts led by competition director Tony Abou-Ganim.
2018 SFWSC Cocktail Of The Year
Pamplemousse au Poivre
Created by H. Joseph Ehrmann, Proprietor of Elixir + Cocktail Ambassadors
- 2 oz mezcal
- 1 oz Giffard Pamplemousse Rose (pink grapefruit) liqueur
- .5 oz Marie Brizard Poivre de Sichuan (Sichuan pepper) liqueur
- .5 oz lemon juice 1 dash grapefruit bitters
Combine ingredients in shaker and shake with ice, then strain into coupe. Garnish rim with grapefruit peel cone filled with pink peppercorns.