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Andrea Pesce gewinnt Graham’s Blend Serie Competition 2023

16. May 2023

Andrea Pesce wins Graham’s Blend Series Competition 2023

Bartender Andrea Pesce from Bar Principe in Lugano has won the final of the Swiss Graham’s Blend Series Competition 2023. Pesce will represent Switzerland at the global final of the competition in Porto in May.

Fresh and innovative. This is how the cocktail creations of the seven finalists of the Swiss final of the Graham’s Blend Series Competition 2023 present themselves. On 18 April, they competed against each other in Zurich’s Brick Bar to get the ticket to the global final of the competition in Porto. The task of the participants was to create a cocktail based on Graham’s Blend N°5 White Port or Blend N°12 Ruby Port and to convince the jury of experts. The latter consisted of Graham’s Port Market Manager Emiliano di Renzo, Swiss Falstaff Editor-in-Chief Dominik Vombach and bartender David Pfister, who won the national and international Graham’s Blend Competition last year.

This year’s winner was Andrea Pesce, who won the jury over across the board with his cocktail CONEXAO – a consistently balanced, exotic-looking drink that alludes to the historical connection between Brazil and Portugal. Pesce, who works at Bar Principe in Lugano, will travel to Porto from 24-26 May 2023 to represent Switzerland in the global final of the Graham’s Blend Competition 2023. Second place in the Swiss elimination was secured by Céline Wassmer from the Jojo Bar in Aarau, while third place went to Andrin Krummenacher from the Louis Bar in the Art Deco Hotel Montana.

Winner Cocktails

1st place – Cocktail «Conexao» (Andrea Pesce)

  • 6cl Graham’s Blend N°5 White Port
  • 2,5cl REBELS 0.0% Spritz Alternative
  • 2,5cl Homemade Mango, Passion Fruit & Tonka Bean shrub
  • 3cl Koskenkorva Ginger Liqueur
  • 1 bar spoon sugar
  • Garnish: Dried mango & lime powder

Add 3cl Koskenkorva Ginger Liqueur and 1 bar spoon sugar (2gr) in a mixing glass. Using a small blender, blend the ingredients for 20 seconds to create a velvety texture. In another glass, add the remaining ingredients with ice cubes, stir gently and strain into a frozen glass. Complete the cocktail with the remaining ingredients.

2nd place – Cocktail «Grape Me!» (Céline Wassmer)

  • 6cl Graham’s Blend N°5 White Port
  • 1cl Tequila Cazadores blanco
  • 3cl Rhubarb Syrup
  • 1cl Monin Almond / Orgeat Syrup
  • 2 dashes Angostura Aromatic Bitters
  • 2 drops Saline Solution
  • Lime zest
  • Garnish: 3 grapes

Shake with ice, double strain into a tumbler with ice.

3rd place – Cocktail «The Red Bird» (Andrin Krummenacher)

  • 6cl Graham’s N°12 Ruby Port
  • 3cl Verjus
  • 3cl Obsthof Retter Quince
  • 1,5cl Maraschino liqueur
  • 2 dashes rosemary bitters
  • 1 sprig rosemary

Graham’s Blend Series

The Graham’s Blend Series stands for a fresh and innovative interpretation of port wine. Pioneered by the Blend N5 White followed by the Blend No12 Ruby Port – the first ports blended specifically for blending. A modern and award-winning label design by fashion illustrator António Soares gives the Blend range a striking and versatile presence on the cocktail scene, while also being attractive to the trade. The Blend Series marks a new chapter in the history of port. It helps to inspire the inspiration and creativity of mixologists and consumers and enliven every #portmoment! Regardless of the setting, season, or occasion.


Link to the product master data on Xyxle

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