Cocktail bar Fancy will be hosting the Singapore finals of the international Black Cow Gold Top Cup Cocktail Competition on Wednesday 1 August 2018 from 6.30pm, where ten of Singapore’s top bartenders will be competing to create the best cocktail using Black Cow vodka.
This cocktail competition, which is open to the public, will see the ten finalists of the local finals pit their skills against each other to create the best cocktail using the by-products of a dish as ingredients. This of course echoes the essence of Black Cow vodka itself, which is made from distilling whey – a waste by-product of the cheesemaking process.
The ten finalists are:
The ten finalists have been hand-picked by select judges after visiting every entrant and trying competition drinks employing a host of unusual ingredients, from watermelon rind to Wagyu
beef fat and apple peelings.
“The standard of entries is testament to the amazing creativity of our bartenders in Singapore. The concept of creating cocktails around ingredients that would otherwise go to waste is central to Black Cow vodka’s sustainable ethos,” said Tim Clark of Eastwind Imports, the Singapore importers of Black Cow.
The winner of this competition will get to on a trip to the United Kingdom, home of Black Cow, to compete in the world finals.