COCKTAIL CONTEST WINNERS AND RECIPES

Looking for some great ideas for new cocktails to add to your bar menu? Choose one or more of these cocktails, which won the 2021 Jarritos/el Restaurante Cocktail Contest!

Our panel of bartender judges — Dylan Holcomb, Seven Grand, Denver; Miguel Vallin, Mariachi Hospitality

Group, Chicago; and Christopher Mesa, Pez Cantina,

Los Angeles — chose the five finalists from among all entries, and then the public voted on them to place them in order from first to fifth.

FIRST PLACE: TAMARIND TRES CHILE MARGARITA

Ajay Prakash, Mama Tigre Mexican Restaurant, Oakton, Virginia

2 oz. tequila infused with 3 chiles 2 oz. Jarritos Tamarindo soda Juice of half a lime ½ oz. agave nectar Chipotle salt for rimming 1 whole roasted red chile Shake the first 4 ingredients with ice and pour into a Collins glass lined with chipotle salt. Crush the roasted red chile, add it to the glass and stir.

SECOND PLACE: PLAZA PALOMA!

Krystal Hernandez, La Plaza Fiesta, Madelia, Minnesota

1 oz. Chamoy 2 oz. Corralejo Anejo Tequila 3 oz. pineapple juice 3 oz. orange juice 6 oz. Toronja Jarrito 6 oz. Mineragua Jarrito ½ lime ½ orange Mexican chile seasoning for rimming Tamarindo straw for garnish Rim glass with seasoning and fill with ice. Pour in the rest of the liquid ingredients. Squeeze in the half lime and half orange. Stir. Add tamarindo straw for garnish.

THIRD PLACE: EL BURRO DEL FUEGO

Matthew Leonard, Loco Burro, Gatlinburg, Tennessee

1 ½ oz. Blanco Tequila (I use Astral Blanco) ½ oz. lime juice ½ oz. Avocado Shrub (recipe below) ½ oz. Cinnamon Spiced Sorghum (recipe below) 2 oz. Jarritos Tamarindo Ground cinnamon and dehydrated lime wheel for garnish.

500 grams of sliced avocado macerated with 500 grams of sugar Steep for 1 day and strain liquid Combine equal parts by weight yield with rice vinegar.

Toast 8 cinnamon sticks in a medium saucepan over medium high heat. Add 500 grams of sorghum syrup and 500 grams of water with a pinch of kosher salt. Stir until ingredients are combined. Kill the heat. Strain syrup. Shake the first four ingredients, then add the Jarritos. Strain over fresh cracked ice. Garnish with freshly ground cinnamon and a dehydrated lime wheel. FOURTH PLACE: TAMARINDO SMOKY

Cesar Arenas, Polanco Mexican Steak House, Hawthorn, California

1 ½ oz. mezcal ¾ oz. simple syrup 1 oz. lime juice 1 oz. tamarindo puree ½ bar spoon of Tajin Jarritos Tamarindo Add all the ingredients in a Collins glass with Tajin rim. Stir, add ice and finish with Jarritos de Tamarindo.

FIFTH PLACE: SUMMER BREEZE

Alena Sumarokova, Emilio’s Trattoria, Bay Harbor Islands, Florida

1 ½ oz. Raspberry Vodka 1 oz. Elderflower Liqueur 1 oz. Lime Juice 2 oz. Prosecco 2 oz. Guava Jarritos Mix vodka, elderflower liqueur and lime juice in a shaker, add ice, shake well. Pour into a wine glass, top with Prosecco and Guava Jarritos, stir. Garnish with fresh raspberry and guava (optional). Enjoy!