Congratulations to Tampa's own Dean Hurst for being one of the 12 finalists in the nationwide Vinos de Jerez Cocktail Competition, taking place in New York City. The Sherry Council of America has asked each contestant to create the best Sherry Cocktail in America, challenging them to "showcase the incredible diversity of Sherry wine, and its remarkable ability for use in cocktails and matching with food."

Dean, manager and resident mixologist at South Tampa's SideBern's, was selected from a pool of dozens of other talented bartenders and mixologists from around the country for this highly esteemed competition. Los Orcos Dry Amontillado is Dean's Sherry of choice for his "Lux Cider" cocktail entry because "it leans slightly toward the sweeter side, but still remains a bit dry and has nice acidity and balance."

Dean's drink, featured in SideBern's autumn cocktail menu, features house-made "burnt" apple cider, a recipe by SideBern's executive chef Chad Johnson. It involves caramelizing apple slices in a pan, simmering and steeping them in water, then straining and decanting the liquid overnight. Dean has been kind enough to share the recipe for his cocktail and the "burnt" apple cider with us if any of you want to whip it up at home (see below). He recommends pairing it with fish or a charcuterie plate, as the flavors "mingle well with the apple cider."

This article appears in Jan 6-12, 2011.