The Flor de Caña Sustainable Cocktail Challenge is an international competition that aims to inspire the bartender community to become champions of eco-responsibility (since that’s how we say it in proper French 😉) and to build a greener future together by presenting spectacular cocktails using sustainable ingredients and techniques.

A Very High Level

The 12 participants (men and women) from all over France were invited to create fully sustainable cocktails, naturally featuring Flor de Caña rum.

The finalists were then judged by a panel of professionals from the worlds of mixology and sustainable cuisine: Antonio Oliveira, the brand’s European brand ambassador; Cris Inacio, bar manager at Bar 1802 (Hôtel Monte Cristo, Paris); Thibaut Neuman, a journalist specializing in cocktails & spirits; and Alexandre Marchon, chef of the restaurant Marchon and finalist of season 14 of Top Chef.

Zero-waste cocktails served in oyster shells, pomegranates (the fruit, not the munition), coconuts, tin cans, or grandpa’s glasses: all the contenders had fully embraced the guiding principle of this competition. According to both the judges and the spectators, the standard was particularly high this year.

Pan Con Cassouhuète

The winner of this 2023 French final is Léa Rouel from the Cambridge Public House in Paris, who impressed the jury, in particular with her “Pan Con Cassouhuète”. A top-notch creation that included, in addition to Flor de Caña 12-year rum, a peanut syrup made with peanuts from the Landes region and a surprising fortified aperitif based on bread.

She took first place ahead of Benjamin Patureau from Rehab in Paris and Victoire Spanneut (freelancer) from Lille, earning her a spot in the global final that will take place in Flor de Caña’s homeland in Nicaragua next February.

Léa will be able to compete for the title of the world’s most sustainable bartender, along with a 10,000-dollar cash prize, and other surprises!

We wish her the very best!