Cardenal Mendoza has chosen Martin Corriveau as the winner of the prestigious C Factor Cocktail Competition, so his cocktail, The Padre Coloma, featured during Golden Week, which will be held from October 25 to 31, and will enjoy a trip for two to Jerez de la Frontera to attend the prestigious VIP event centered on the spirit, where he will have the opportunity to prepare his creation live for the audience at a very exclusive venue.
Martin showed great ingenuity in creating the recipe, incorporating two of the C Factors: chocolate and coffee. He also enhanced the subtle notes of Oloroso and Pedro Ximenez, both used in the aging of Cardenal Mendoza.
Ingredients:
60 ml Cardenal Mendoza Solera Gran Reserva
15 ml of dark chocolate liqueur
15 ml Vecchio Amaro Del Capo
2 dashes of coffee bitters
Production:
Stir with ice and strain into a chilled Old Fashioned glass over a large cube of clear ice. Garnish with a slice of dried orange.
The success of the competition has resulted in more than 150 entries from 15 different countries, with each candidate expressing their passion for Cardenal Mendoza Brandy de Jerez through various pairings: Coffee, Chocolate, and Cocktails. The C Factor Competition has become the gateway to one of the most prestigious and interesting events for any professional in the spirits industry.
In this edition, participants stood out for their increasingly sophisticated creations, which is why the jury—composed of Julio Cabrera (known as the king of Miami cocktails, with over twenty-five years of experience), Natalie Jacob (mixologist and beverage stylist, straight from New York), and Matthias Soberon (a regular judge at international cocktail competitions and founder of Served by Soberon, a renowned cocktail and beverage blog) did not have an easy time choosing the winning cocktail.
Mixologists from around the world have submitted their creations featuring Cardenal Mendoza centered on Coffee, Chocolate, and Cocktails, among which the following stand out:
Cardenal Plum
A cocktail designed to elevate the experience of enjoying Cardenal Mendoza through complex pairings. According to the creator, “the idea is that the chocolate element in the liqueur significantly enhances the C factor in the brandy.”
Cardenal Sazerac
The author revisits his early years as a mixologist when, as he recalls, customers would ask for a coffee, a brandy, and a cigar after lunch. In this case, Vincenzo creates synergies between the three through a very interesting two-part concept: a cocktail made with Cardenal Mendoza Clásico and a ‘carajillo’ with Cardenal Mendoza Angêlus.
La Copa del Cardenal
After careful consideration, we love how Pasquale has chosen to incorporate ingredients such as dark chocolate, Oloroso sherry, and lemon juice, among others, to create a complex cocktail that enhances the characteristics of Cardenal Mendoza.
Cardenal Indulgence
Georgi offers us a creation that combines Cardenal Mendoza Clásico and Angêlus, resulting in a surprising blend. Regarding the C Factor, the author states that “for me, the C Factor is about being unique and different.”
We would like to thank all the mixologists and bartenders around the world for their participation. We will be sharing their recipes on our website and social media very soon.
