Black Cow Vodka‘s Gold Top Cup cocktail competition is back. This year, the milk vodka distillery is basing the competition around food and drink pairings with zero-waste cocktails to highlight sustainability in the industry.
Bartenders who choose to accept the challenge will be tasked with creating a food dish and a partner cocktail that uses the by-product(s) of the dish, for the chance to win $1,000 (£755) prize money.
The competition is inspired by the distillery’s own ethos of using excess whey from its dairy business to create a smooth, creamy-textured spirit.
Co-founder Jason Barber comes from the world’s oldest surviving family of cheddar-makers. The idea for a ‘spirited’ extension to the dairy farm was sparked when he heard about a nomadic Siberian tribe that distils fermented mares’ milk and realised there could be a use for the otherwise wasted whey.
The regional heats will be held around the world in August of this year, with the winners of each invited to the final on 6 September at the Black Cow Distillery in West Dorset.
The deadline for entries is 31 July – enter the competition here.Enter here