Bamboo and Adonis are in my Top-10 favourite cocktails, so it was a no-brainer to try myself in a competition from Lustau.

I also love spicy food and drinks, so I decided to make a cocktail with a green chili liqueur – it really works amazingly well in most cocktails.

I've tried all the combinations of vermuts and sherries, and a palo cortado with blanco, spiked with chili liqueur – was by far the best.

Since it's on the drier side, so closer to a Bamboo, I named my cocktail "Carrizo", after a bamboo-like plant popular in Spain and Mexico, where the ingredients of this drink are from.