Pallini Limoncello Cocktail Competition 2026

Once again, for a second year, we teamed up with Pallini, the world's leading limoncello, to invite professional bartenders and home consumers alike, with prizes for each category. As with other competitions we host on Difford's Guide, our aim is to find new contemporary cocktails which can be replicated in bars and homes around the world. Hence, the ingredients had to be readily available without the need to pre-combine them.

Naturally, cocktails had to include at least 15ml (½oz) of any of Pallini's limoncellos:

• Pallini Limoncello
• Pallini Limonzero (non-alcoholic limoncello)
• Pallini Limoncello Vegan Vegan Cream Liqueur

Many thanks to all who entered and the judges. You can view all entries here.

Winning Professional Bartenders

Winner: Sunny Side by Brandon Bobadilla
A bartender from Indah Mare in Maxwell Residences At Indah, an upscale boutique retreat in Puerto Vallarta, Mexico
Prize: €1,000 Euro
View Brandon's recipe
Comment: The use of Sauvignon Blanc wine in this Limoncello and Elderflower Sour adds balancing acidity and flavour to great effect.

Runner up: Lemon Velvet by Dylan Beales
A bartender at Lab22, a speakeasy-styled cocktail bar in Cardiff, Wales.
Prize: €500 Euro
View Dylan's recipe
Comment: With just three ingredients, this spirit-forward, after-dinner cocktail is simple but very tasty.

Winning Home Enthusiasts

Winner: Amalfi Switch by Levi Buckley
Prize: €1,000 Euro
View Levi's recipe
Comment: Dry with cleansing citrus, brilliantly integrated mezcal and subtle, almost savoury, sherry notes.

Runner up: Peace Offering by Héloïse Wooster
Prize: €500 Euro
View Héloïse's recipe
Comment: It's the use of olives and olive brine that sets this Limoncello Gin Sour apart, and your olive selection will greatly influence the finished cocktail. Yes, they will add a savoury note, but picante olives take this sour in a different direction.

Judges & judging

The panel of four judges included yours truly.

Giulia Cuccurullo (Head Bartender, Artesian Bar, London)
Giulia Cuccurullo is a globally celebrated bartender known for her creative ingenuity, refined technique, and visionary leadership. As Head Bartender at Artesian, The Langham, London, she develops boundary-pushing world-class cocktail menus, with a signature style defined by elegance, simplicity, sustainability, and originality. Born and raised in Naples, Italy, Giulia initially studied architecture at Federico II University before turning to bartending, where she applies a designer's eye to the artistry of cocktails. After honing her skills at some of Europe's most esteemed bars, she joined Artesian in 2018 and rose to the position of Head Bartender in 2021. Giulia's accolades include being the Global Winner of the Patrón Perfectionist 2020.

Giovanni Bruno (Bar Manager, Lavo Marina Bay Sands, Singapore)
Giovanni "Gio" Bruno is an Italian bar manager from Basilicata who began his hospitality career at 14. After gaining experience across Italy, he moved to London in 2008, working with Hilton before joining The Berkeley's Blue Bar, where he rose to Head Bartender and led cocktail menu development. In 2025, he relocated to Singapore and is now Bar Manager at LAVO, bringing international experience and Italian flair to his role.

Damiano Coren (Sant Ambroeus - Casa Lever Hospitality Group)
Damiano, a native of Rome, Italy, has spent much of his life in hospitality, beginning at Hotel de Russie before continuing his career in London at The Lonsdale Bar and The Dorchester Hotel. He later moved to New York City, working with award-winning teams at Employees Only and Macao Trading Co., and went on to become Head Bartender at Café Standard at The Standard, East Village. In 2017, he returned to Macao Trading Co. as Bar Manager and Wine Director after earning his Certified Sommelier qualification. Since 2021, he has focused on his beverage consulting company, working with major hospitality groups including S.A. Hospitality, and since 2025, has served as Director of Cocktail Programming, leading menu development, training, and beverage strategy across the organisation.