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The Giffard West Cup 2024 U.S. Cocktail Competition

Every two years, Giffard Liqueurs hosts bartenders from 18 countries around the globe to compete at the Giffard West Cup in France’s Loire Valley.

Global finalists competing in France will be selected through regional competitions taking place in 18 countries around the world through the end of June 2024.

Contest Details

Submission Window Now Closed

Thank you for your interest. The cocktail submission window is now closed. Seven contestants for the U.S. Competition in Seattle, WA will be notified on April 30th.

Giffard West Cup Global Finals: September 23th - 26th, 2024 in Angers, France.

Explore Cocktails

Previous West Cup Submissions

Explore cocktail submissions from 2017 and 2019 U.S. West Cup competitions

Rhubarbe Vert

by Iliia Kramarenko

Ingredients
1.5 oz.	Gin
.75 oz.	Giffard Rhubarbe
Barspoon	Malic Acid Solution
Barspoon	Calvados

Method
Spray Absinthe mist in Nick & Nora.
Stir.
Strain.
Lemon twist discard.

Garnish
No garnish

Equipment
Nick & Nora Glassware

Kokomo

by Francis Flores

Ingredients
1.0 oz.	Avuá Prata
1.0 oz.	Giffard Caribbean Pineapple
Barspoon	Orange Cream Citrate
Barspoon	Egg white
Barspoon	Lime juice

Method
Build all ingredients in a mixing glass.
Shake.
Strain.

Garnish
Drop of lemon oil

Pirate Queen

by Rachael Soto

Ingredients
.75 oz	Giffard Caribbean Pineapple
1.25 oz	Elijah Craig Bourbon
Barspoon	Campari
Barspoon	Avua Prata Cachaca
4 Whole	Coffee Beans

Method
Stir all ingredients in a mixing glass with ice.
Double-strain over a large-format ice cube in a lowball.
Stir again briefly over large ice.

Garnish
Expressed orange peel

Equipment
Rocks

Dear Alice

by Jake Inez

Ingredients
1.5 oz.	Tequila
1.0 oz.	Giffard Caribbean Pineapple
Barspoon	Lemon Juice
Barspoon	Orange Cream Citrate
Barspoon	Xocolatl Bitters

Method
Build in all ingredients into a mixing glass.
Swizzle.

Garnish
Pineapple prawn
Nutmeg

Treaty of Verdun

Treaty of Verdun

by Justin Levaughn

Ingredients
2 oz.	Calvados
1 oz.	Giffard Vanille de Madagascar
Barspoon	Bigallet China China
2:1 Barspoon	Demerara syrup
2 drops	Malic Acid

Method
Briefly stir with ice, stain in to Nick & Nora.

Garnish
Expressed lemon peel.

Equipment
Nick & Nora.

By the Sea

by Vay Su

Ingredients
3 slices	Granny Smith Apples
2 oz.	Manzanilla Sherry
1 oz.	Giffard Caribbean Pineapple
2 drops	Saline Solution
2 drops	Lactic Acid

Method
Mix the slices of apples and Manzanilla Sherry in ISI Infuser.
Next add Giffard Caribbean Pineapple and the infusion into a mixing glass.
Stir.
Add saline solution, and lactic acid.

Equipment
Nick & Nora

Monkey’s Paw

by Ryan Gannon

Ingredients
1.5 oz.	Monkey Shoulder
.75 oz.	Giffard Pamplemousse
7 drops	Bittermans Orange
1 dash	Citric Acid

Method
Briefly stir with ice, then strain over a large ice cube.

Garnish
Lemon peel

Equipment
Double Old-Fashioned

Call in Tired

by Jillian Hapak

Ingredients
1.5 oz.	Lustau Oloroso
.75 oz.	Giffard Banane du Bresil
1 Barspoon	St. Elizabeth's Allspice dram
1 Barspoon	Nuestra Soledad Ejutla
2 Dashes	Bitterman's Tiki Bitters

Method
Stir all ingredients with ice and pour into chilled Nick & Nora.
Express lemon peel over cocktail.
Discard lemon peel.

Garnish
Lemon Twist

Equipment
Nick & Nora Glassware

The H.B.C.

aka The Harry Belafonte Cocktail by Christopher Day

Ingredients
2.0 oz.	Lustau Oloroso Don Nuño sherry
1.0 oz.	Giffard Banane du Bresil
3 dashes	Bitterman's Orange Cream Bitters
3:1	Barspoon Honey Syrup
3	Crushed Coffee/Espresso Beans

Method
Crush beans with a muddler in mixing glass
Add all ingredients and stir with cracked ice
Strain into large, empty oversized snifter
Fill glass with crushed ice and garnish with straw, mint, and 3 espresso beans placed on top

Garnish
Straw
Mint
3 Espresso Beans

Equipment
Oversized snifter

B Squared

by Sam Treadway

Ingredients
2.0 oz.	Cachaça
.5 oz.	Giffard Banane du Bresil
1	Barspoon Lime Juice
1	Barspoon Angostura bitters

Method
Briefly stir with ice, then strain over a large ice cube.

Garnish
Lime Twist

Equipment
Rocks Glassware

East Meets West

East Meets West

by Sam Treadway, bartender at Backbar in Cambridge, MA

Ingredients
1 oz.	Giffard Ginger of the Indies
.5 oz.	Giffard Fruit de la Passion
1.25 oz.	Manzanilla Sherry
.5 oz.	Fresh Lemon Juice
2 drops	Sesame Oil

Method
Combine all ingredients in a mixing tin.
Add ice, shake.
Strain into a chilled coupe.

Garnish
Orchid
Lemon twirl

Chilean Bellflower

Chilean Bellflower

by Jillian Hapak, bartender at Brass Tacks in Denver, CO

Ingredients
1 oz.	Pisco El Gobernador
1 oz.	Lillet Rose
.5 oz.	Giffard Pamplemousse
.5 oz.	Fresh Lemon Juice
.25 oz.	Simple Syrup
1.5 oz.	Club Soda
1 spritz	Rose Water

Method
Add pisco, Lillet rose, Pamplemousse, lemon and simple into a tin and shake with ice.
Fine strain mixture into a wine glass over fresh ice.
Add soda water.
Spray with rose water.

Garnish
Edible flower

Mr. Manager

by Rachael Soto, bartender at Rosewater in Houston, TX

Ingredients
.75 oz.	Giffard Banane du Brésil
.375 oz.	Amontillado Sherry
.375 oz.	Sweet Vermouth
1.5 oz.	Wild Turkey 101 rye whiskey
1 dash	Angostura Bitters
1 Barspoon	Nux Alpina Walnut Liqueur

Method
Combine ingredients in mixing glass and stir.
Strain and serve up with banana chip garnish.

Garnish
Banana Chip

Currant Mood

by Iliia Kramarenko, bartender at Arnaud's French 75 in New Orleans, LA

Ingredients
.5 oz.	Clear Creek Apple Brandy 8 yr.
1.5 oz.	Lustau Oloroso
.5 oz.	Giffard Cassis Noir de Bourgogne
1 tsp.	Clear Creek Blue Plum Brandy
.75 oz.	Fresh Lemon Juice
.5 oz.	Giffard Orgeat
1	Bitter Truth Aromatic Bitters

Method
Shake well with one big ice cube and a couple of Kold-Draft cubes.
Strain into a frozen coupe.

The Promised Neverland

The Promised Neverland

by Vay Su, bartender at Republique in Los Angeles, CA

Ingredients
.75 oz.	Pierre Vallet VSOP
.75 oz.	Giffard Rhubarbe
.25 oz.	Giffard Pamplemousse
.75 oz.	Fresh Lemon Juice
2 oz.	Champagne
1 dash	Bitter Truth Grapefruit Bitters
2 dashes	Peychaud's Bitters
	Grapefruit Twist

Method
Add all ingredients to the mixing tin (except Champagne).
Express and add grapefruit twist.
Add ice and shake hard.
Strain into wine glass over fresh ice.
Top with Champagne.

Garnish
Rhubarb Ribbons
Lemon Twist

Bolo Thai

by Justin Levaughn, bartender at The Courtesy in Orlando, FL

Ingredients
1.5 oz.	Ron Del Barrilito 3 Star Rum
.5 oz.	Giffard Banane du Brésil
.5 oz.	Giffard Orgeat
.75 oz.	Thai Tea
.5 oz.	Fresh Lime Juice
.5 oz.	Coconut Milk
.5 oz.	Batavia Arrack

Method
Shake and strain all ingredients minus the coconut milk into Collins glass.
Lightly froth the coconut milk by itself.
Fill glass with pebble ice and float coconut milk over top.
Insert a banana leaf, environmental friendly straw, and grate nutmeg over top.

Dawn of the Century

Dawn of the Century

by Jacob Inez, bartender at Campfire in Oceanside, CA

Ingredients
1.5 oz.	Fino Sherry
.75 oz.	Giffard Banane du Brésil
.75 oz.	Cocchi Rosa
.75 oz.	Fresh Lemon Juice
1 barspoon	Rich Damerara

Method
Build in tin.
Hard shake.
Strain.

Garnish
Laughter

Bending Blades

by Christopher Day, bartender at Tartine Manufactory in Oakland, CA

Ingredients
1.5 oz.	Tapatio Tequila Blanco
.5 oz.	Giffard Pamplemousse
.5 oz.	Salers Gentian Aperitif
.5 oz.	Lustau Manzanilla Papirusa

Method
Build in a mixing glass and stir with cracked ice until thoroughly chilled.
Strain into chilled coupe and express lemon oil over the top.
Discard peel.

Garnish
Discarded lemon twist

Honey Don’t

by Ryan Gannon, bartender at Cure in New Orleans, LA

Ingredients
.5 oz.	Giffard Ginger of the Indies
.5 oz.	Giffard Orgeat
1.5 oz.	Noilly Prat Dry
5 drops	Bittermens Orange Cream Citrate
1.5 oz.	Club Soda
1 slice	English Cucumber

Method
Add one slice of cucumber to mixing tin.
Muddle.
Add all ingredients, minus the soda.
Add 3 Kold Draft cubes, and short shake for 5 seconds to combine.
Add soda to tin, roll to combine.
Double strain into wineglass prepared with Kold Draft cubes and a long peel of cucumber.

Garnish
Cucumber Peel

Banana Suit

by Sean Johnson, bartender at Nitecap in NYC

Ingredients
1.0 oz.	Sipsmith Dry Gin
1.0 oz.	Salers Aperitif
.5 oz.	Dolin Dry Vermouth
.5 oz.	Giffard Banane du Bresil
.25 oz.	Giffard Vanille de Madagascar

Method
Build in a rocks glass over large cube

Garnish
Mint bouquet.

The Station Agent

The Station Agent

by Amanda Elder, bartender at Donna, Mayahuel, and Leyenda in NYC and Brooklyn

Ingredients
1.25 oz.	Rhum J.M. Blanc 100 proof
1.25 oz.	Lustau Manzanilla
.25 oz.	Giffard Orgeat
.5 oz.	Giffard Creme de Framboise
.25 oz.	Giffard Vanille de Madagascar
1 tsp	Lemon Juice
2 dashes	Peychaud's Bitters
1.5 oz.	Brut Champagne

Method
Combine all ingredients, except Champagne, and shake with ice.
Fine strain into a chilled Champagne flute and top with Champagne.
Stir gently.

Garnish
Skewered Raspberry lightly sprinkled with sea salt, perched on top of glass.

Double Dare

by Tracy Ardoin-Jenkins, bartender at Nickys Coal Fired in Nashville, TN

Ingredients
1.5 oz.	Dry Gin
.75 oz.	Giffard Abricot du Roussillon
.5 oz	Cocchi Torino Vermouth
.5 oz	Saigon Cinnamon Syrup
.75 oz.	Lemon Juice
.75 oz.	An Egg White
10 drops	Fees Old Fashioned Bitters

Method
Combine all ingredients in shaker.
Dry shake.
Add ice.
Shake again, vigorously.
Fine strain into chilled coupe.
Let settle.
Drop bitters onto cocktail and swirl gently.

Garnish
Fees Old Fashioned Bitters

Spirit Animal

by Sander Raav, bartender at The Tin Table in Seattle

Ingredients
1.0 oz.	Plantation Stiggins Fancy Rum
1.0 oz.	Daron Fine Calvados
.5 oz.	Giffard Banane Du Bresil
.4 oz.	Lustau Oloroso Sherry
.25 oz.	Amaro Montenegro
1 dash (about 7 drops)	Scrappy's Celery Bitters

Method
Stir ingredients together with ice.
Strain into chilled coupe glass.

Garnish
Lemon twist
Sage sprig

Sandilla Exquicita

Sandilla Exquicita

by Jesus Perez, bartender at Swizzle and Employees Only in Miami

Ingredients
.75 oz.	Giffard Pamplemousse
1.0 oz.	Leblon Cachaca
4 chunks	Watermelon
1 pinch	Paprika Salt
0.5 oz.	Aperol
0.5 oz.	Lime Juice
.25 oz.	A Simple Syrup

Method
Muddle watermelon and salt.
Add ingredients.
Shake/strain into Collins glass.
Pack with pellet ice.

Garnish
Grated watermelon
Grapefruit peel

Shangala Banana

Shangala Banana

by Leanne Favre, bartender at Mayahuel & Clover Club in NYC & Brooklyn

Ingredients
1.0 oz.	Agave de Cortes Joven Mezcal
1.0 oz.	Lustau Fino Sherry
.75 oz.	Giffard Banane du Bresil Liqueur
.75 oz.	Fresh Lemon Juice
.50 oz.	Giffard Gomme Syrup
4	Dried Pods of Cardamom
4 pinches	Chile de Arbol (Crushed)

Method
Gently muddle chile, cardamom, and gomme syrup.
Add other ingredients and shake with ice.
Fine strain into a pilsner glass and pack with crushed ice.

Garnish
Long banana peel
sprinkle of crushed chile de arbol.

The Traveling Banana

The Traveling Banana

by Sam Treadway, bartender at Backbar in Somerville, MA

Ingredients
0.75 oz	Giffard Banane du Bresil
0.75 oz	Bacardi 8
0.75 oz	Laphroiag 10 Year Scotch
0.5 oz	Lustau Amontillado Sherry
0.25 oz	Giffard Orgeat
3 dashes	Angostura Bitters

Method
Build cocktail in a large rocks glass over a large ice cube
Stir briefly

Garnish
Lime twirl

Equipment
Rocks glass

For more visit Back Bar Project

Giffard bird illustration