Bartenders challenged to create cocktail and food pairing with zero waste

black cow

Bartenders are being challenged to create a food and cocktail pairing with zero waste in this year’s competition for west Dorset’s Black Cow vodka.

For the 2018 Gold Top Cup, the brand is seeking entries from the UK and around the world for a series of regional heats in August followed by a grand final at the distillery in September.

The winner will be championed as the Black Cow Gold Top Cup Winner 2018 and awarded the hand-made Gold Top Cup and $1,000 (£750) prize money.

Entries are open via Each bartender must develop a food dish and cocktail pairing, with the cocktail using the byproduct of the dish.

The theme reflects the ethos of Black Cow and its sustainability credentials. Whey has always been the waste dilemma within the dairy industry with excess volumes produced in the cheese-making process. Black Cow takes this undervalued byproduct and transforms it into a high-quality smooth vodka.

For the final in September, bartenders from around the world will be taken to Dorset where they will stay at Mangerton House in a picturesque valley just outside the seaside town of Bridport. Here they will have the chance to experience a fishing trip along Dorset’s Jurassic Coast, learn about sustainable fishing and enjoy the Dorset seascape.

The competition is now in its third year after starting off just in the UK in 2016, won by Manacháin Monaghan from The Monk Cocktail Bar in Buxton in Derbyshire. Click here for the story.

After receiving entries from the UK, the USA, Singapore and Hong Kong, last year’s winner was Erica Brown from Bar Stella in Silverlake in Los Angeles with a cocktail called The Beautiful Bovine (pictured). Click here for the story.

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