Giannotti beat six different nationwide winners on the international remaining at The Sea Backyard in Barcelona and the Italian was representing Spain.
The competitors tasked bar managers and bartenders from world wide to current sustainable bar tasks – in an effort to present tips on how to handle a bar with minimal environmental influence – and to create probably the most progressive ‘eco-cocktail’.
“It’s an honour to have received, an ideal satisfaction,” stated Giannotti. “Particularly now that we’ve lately inaugurated the brand new Paradiso Waste Lab, I’m very pleased to have the ability to use the award by investing within the development of this venture.”
The competitors happened in two phases; the primary of which the finalists offered the judging panel with their sustainability tasks and for the second, they created a cocktail with minimal environmental influence.
Every part had a separate set of judges and for the sustainable venture the panel consisted of Lucas Groglio, beverage and sustainability advisor; María García de la Fuente, president of the Asociación de Periodistas de Información Ambiental (APIA) and Christian Visalli, Torres Brandy international spirits director.
To guage the ‘eco-cocktail’, the judges included; David Córdoba, spirit innovator & rum entrepreneur; Julie Reiner, proprietor of Clover Membership, and Javier Reynoso, Torres Brandy international model ambassador.
The prize of the competitors, a cheque of 30,000 euros, will likely be absolutely invested by Paradiso within the new Paradiso Waste Lab.
Giannotti’s profitable drink – Dona Margarita en Penedes
45 ml Torres 15
15 ml Magdalia smoked liqueur with grapefruit and lemon peel* 15 ml Magdalia smoked liqueur with grapefruit and lemon peel* 1 Barspoon marmalade
1 Barspoon raspberry marmalade
Lemon and grapefruit cordial and native honey
Recent lavender
