Santo Tequila asked top bartenders to create cocktails that Transcend the Ordinary using their authentic 100% Blue Weber agave tequila for a higher quality experience.
Out of hundreds of entries and a very close competition, these Top Three (3) Winning cocktails according out our judges have captured the essence of what it means to Transcend the Ordinary. Congratulations!
Thank you to all the bartenders who participated. We look forward to seeing you again next year.
1st Place Winner $2000
Soul on Fire
Created by Jes Gutierrez-Switaj
- 1 1/2 oz Chocolate Milk washed Santo Mezquila
- 1/2 oz Chili infused Cognac
- 1 oz Mandarin Orange Juice
- 1/2 oz Coriander Syrup
- 6 Drops Salted Cacao Bitters
- Squeeze of Lemon Palo Santo Smoke
Preparation: Rim glass by lightly brushing on some coriander syrup and then sprinkling with mandarin salt. Combine cocktail ingredients in a mixing glass with ice. Stir until well chilled. Strain into glass over 1-2 large chunks of clear ice. Smoke cocktail with Palo Santo before serving. Chocolate Milk washed Santo Mezquila: In a glass container combine 2 oz chocolate milk and 1/4 teaspoon cocoa powder. Slowly pour in 6 oz of Santo Mezquila. Allow mixture to rest for anywhere from 2 hours to overnight, refrigerated. Fine strain through a coffee filter until clear before using. Chili infused Cognac: 4 oz Cognac 1/4 teaspoon Szechuan Peppercorns 1 tablespoon dried Ancho Chili pieces 1 dried Chili de Arbol, crushed Combine ingredients in a small jar. Shake and allow to infuse for minimum 3 hours. Strain contents before using. Mandarin Salt: Dehydrate peel of one mandarin orange, with as much pith removed as possible. Grind dried peel and 1 heaping teaspoon sea salt in coffee grinder until pulverized. Coriander Syrup: 1/4 cup Whole Coriander Seeds 1 cup Water 3/4 cup Sugar Combine water and sugar in a saucepan. Stir over medium heat until sugar dissolves. Add coriander and simmer for about 15 minutes, stirring occasionally. Remove from heat and allow seeds to rest in syrup until completely cooled. Strain, bottle and refrigerate. *Garnish Mandarin Salt Rim.
2nd Place Winner $1000
Basilica de Santo
Created by Suzy Tweten
- 2 oz Santo Fino Tequila Blanco
- 1/2 oz Falernum liqueur
- 1 oz Lime juice
- 1/4 oz Basil syrup*
- Egg white or vegan alternative
- Aromatic bitters for garnish
Preparation: *Basil syrup Make simple syrup using 1 cup sugar to 1 cup water – heat just until sugar dissolves. Once cooled, blend simple syrup with 1/4 cup fresh basil on high for 30 seconds. Fine strain and keep refrigerated. For the cocktail: Add all ingredients except bitters to a cocktail shaker. Shake well without ice, and then add ice and shake again. Double strain into a coupe glass, and garnish with aromatic bitters and a basil leaf. Bitters “hearts” and a basil leaf for garnish.
3rd Place Winner $500
Break the Mold
Created by Jonathan Stanyard
- 1 1/2 oz Santo Mezquila
- 1/2 oz Raspberry Syrup
- 1/2 oz Fresh Lemon Juice
- 2 dashes Orange Bitters
- 3 Fresh Sage Leaves
- Top with Passion Fruit Foam*
Preparation: Add two sage leaves to a cocktail shaker and muddle lightly to bring out the oils and aromas. Add the Santo Mezquila, Raspberry Syrup, Lemon Juice, and ice and shake well for 12 seconds. Double strain into a fun cocktail glass of choice. Finish with a layer of fresh passion fruit foam, hibiscus saline drops, and a fresh sage leaf. Passionfruit Foam 2 oz aquafaba 1 ½ oz Passionfruit Puree ¾ oz Agave Syrup Add the ingredients to a cocktail shaker and shake until soft but stable foam is achieved. Adding a shaker ball or the coil from a Hawthorne strainer can help. Another option is to use a milk frothing wand. Hibiscus Saline Combine 60g of warm water with 6g of salt and a teaspoon of hibiscus flowers. Stir until the salt is dissolved and let steep for 15 minutes—strain and place into a dropper bottle. *Garnish with Hibiscus Saline Drops* + Fresh Sage Leaf.