Check Out the Top 10 Finalists in the Paint the Town Mango Cocktail Competition
Check out the Top 10 Semi-Finalists in the Paint the Town Mango with Mango Shotta who are in the running to win a trip to Tales of the Cocktail and cash prizes up to $2,000.
The grand prize winner will be featured in Chilled Magazine. Good luck, bartenders!
Lola Bunny
by Stacie Valle
Ingredients
2 ½ oz. Mango Shotta
1 slice ginger
1 oz. lime
1 oz. carrot juice
Preparation
Slice ginger and muddle in a shaker add carrot juice, lime juice and Mango Shotta shake with ice.
Strain over crushed ice, garnish with a grated frozen jalapeno on top.
Shoot Your Shotta Shot
by Stacie Valle
Ingredients
¾ oz. lime
¾ oz. mango aloe vera
½ oz. Mango Shotta
Fresh ginger half rim
Preparation
Add lime, mango aloe and Mango Shotta to a shaker with ice and strain into a fresh ginger rimmed glass/shot glass.
Preparation
Add all ingredients to shaker and shake.
Strain into Chilled Coupe Glass Garnish with lemon peel fancy twist.
Preparation
Shake and strain into shot glass.
Garnish with mango slice with sugar/tajin blend.
Legend of the Farm
by Marlos Gudiel
Ingredients
1 oz. Del Maguey, Vida Mezcal
1 oz. Mango Shotta
½ oz. Galiano
1 1/2 oz. Turmeric Lemon Elixir*
Preparation
Add all ingredients into a shaker, add ice, then shake it vigorously for about 7 to 10 seconds, then double strain it into a Nick & Nora Glass, garnish with a purple Borage flower.
*Turmeric Lemon Elixir
Ingredients
7 grams turmeric powder
8 oz. white sugar
water
Preparation
Combine 7 grams of turmeric powder in a cup filled with 8 oz. of boiling water, stir to mix it completely, then add 8 oz. of granulated white sugar, stir until diluted completely, then let cool down for 45 minutes.
Then add 8oz. of freshly squeezed lemon juice, stir until it’s mixed completely.
The Last Sling Shot
by Marlos Gudiel
Ingredients
¾ oz. Mango Shotta
¾ oz. Yellow Chartreuse
½ oz. Passion Fruit Puree
Preparation
Add all ingredients into a shaker, add ice, then shake it vigorously for about 5 seconds, then strain it into a Qappda whiskey shot glass, garnish with orange peel, trimmed, 3 middle cuts, intertwined, place onto shot glass.
Morning in Tulum
by Sarah Zaragoza
Ingredients
1 1/2 oz. Mango Shotta
3/4 oz. mango leaf demerara simple syrup*
3/4 oz. fresh squeezed orange juice
1/2 oz. fresh squeezed lime juice
1/2 oz. egg white
Preparation
In a shaker with ice, combine Mango Shotta, simple syrup, orange juice, lime juice, and egg white.
Wet shake until shaker is frosty, then strain into a clean shaker.
Dry shake for 15 seconds and pour into a frosted coupe glass.
Garnish with orange peel and 3 drops of Angostura aromatic bitters.
*Mango Leaf Demerara Simple Syrup
Ingredients
¾ cup filtered water
1/4 cup demerara sugar
3 grams dried mango leaves
Preparation
Make the mango leaf demerara simple syrup by adding filtered water and demerara sugar to a small sauce pan.
Bring to a low boil and whisk until sugar is dissolved.
Add dried mango leaves, cover, reduce heat, and simmer for 10 minutes.
Remove from heat and allow to cool to room temperature.
Remove leaves.
Salsa the Day Away
by Sarah Zaragoza
Ingredients
1 oz. Mango Shotta
3/4 oz. organic tomato juice
1/4 reposado tequila
Preparation
Combine Mango Shotta, tomato juice, and reposado tequila in a shaker with ice.
Wet shake for 5 seconds.
Strain into a shot glass.
Garnish with a seasoned* lime.
*Lime Seasoning
Ingredients
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp onion powder, 0.5 tsp fine kosher salt
0.25 tsp onion powder, 0.5 tsp fine kosher salt, 1/8 tsp ground black pepper
0.25 tsp Tajín
Preparation
Mix ingredients.
The Whole Mango Shotta Enchilada
by Celina Zavala
Ingredients
2 oz. Mango Shotta
1 oz. Pineapple
3/4 oz. Freah Squeezed Lime
3/4 oz. Enchilada Sauce Purée*
1/2 oz. Mango Simple Syrup**
Preparation
Rim half of a double old-fashioned glass with tajín and set aside.
Place all ingredients in shaker with a scoop of ice and shake vigorously.
Strain contents into the rimmed glass and fill with ice.
Torch a cherry tomato, slice of jalapeño and cubed mango chunk and skewer through a cocktail pick, place on top of glass.
*Enchilada purée
Ingredients
2 Roma tomatoes
2 deseed jalapeños
juice of 1 lime
pinch of salt
cilantro
Preparation
roast 2 Roma tomatoes and 2 deseed jalapeños until lightly charred.
Blend whole with the juice of 1 lime, a pinch of salt and a bushel of cilantro until smooth.
Double strain to remove all seeds and stems and bottle up!
Garnish with A torched cherry tomato, slice of jalapeño and cubed mango picked.
**Mango Simple Syrup
Ingredients
1/2 mango
sugar
water
Preparation
Bring one cup of water, one cup of sugar and the juice and flesh of half a mango to a steady boil.
Turn off heat and let it cool.
Double strain and bottle!
Shoot Your Shotta
by Celina Zavala
Ingredients
1 oz Mango Shotta
1/2 oz Pineapple juice
Topped with about .5 oz of spicy tamarind mango foam*
Preparation
Shake the Mango Shotta and pineapple juice in tin, then strain into shot glass.
Top with the spicy tamarind mango foam.
*Spicy tamarind mango foam
Ingredients
1 oz of Ancho Reyes Chile Ancho Liqueur
2 oz of Raft Pineapple Tamarind syrup
.5 oz of Mango simple syrup
2 egg whites
Preparation
combine 1oz of Ancho Reyes Chile Ancho Liqueur, 2oz of Raft Pineapple Tamarind syrup and .5oz of Mango simple syrup with 2 egg whites in ISI canister.
Charge and shake vigorously.
Charge a second time and place in fridge for a minimum of 30 minutes.
**Mango Simple Syrup
Ingredients
1 mango
water
sugar
Preparation
Bring one cup of water, one cup of sugar and the juice and flesh of half a mango to a steady boil.
Turn off heat and let it cool.
Double strain and bottle!
Coco-Mango Creamsicle
by Jessica Switaj
Ingredients
2 oz. Mango Shotta
1/2 oz. Aperol
1 oz Mango Nectar
1/2 oz Cream of Coconut
Small scoop Vanilla Ice Cream
Preparation
Combine Mango Shotta, Aperol, mango nectar and cream of coconut in a cocktail shaker with ice.
Shake until chilled and frothy.
Strain into a rocks glass full of ice.
Top with a small scoop of vanilla ice cream.
Garnish with a slice of ripe mango and a sprig of mint.
Mango Magma
by Jessica Switaj
Ingredients
1 oz. Mango Shotta
1/2 oz. Chili Liqueur (I used Giffard Pimente de Espelette)
1/2 oz. Lime Juice
Preparation
Rim shot glass using honey and Tajín.
Combine shooter ingredients in a cocktail shaker with ice.
Shake to chill, then pour into shot glass.
Garnish with a Key Lime wheel.
Sizzlin’ Lassi
by Kristin Amron
Ingredients
2 oz. Mango Shotta Tequila
2 oz. Mango infused low-fat yogurt spiced with Smoked Paprika and Turmeric*
1 oz Carrot juice
3/4 oz. Jalapeno Honey syrup**
226 g of chopped mango
Preparation
Add all ingredients into a blender with 2 cups of crushed ice.
Blend for 3-4 minutes for until creamy.
Pour into a poco glass.
Garnish with 2 straws, mint sprigs and sprinkled with smoked paprika.
*Mango infused low-fat yogurt mix
Ingredients
4 tbsps. of low-fat yogurt
1 tbsp Mango nectar
1/4 tsp smoked paprika
1/4 tsp smoked paprika
Preparation
Mix ingredients together until creamy.
**Jalapeno Honey
Ingredients
1 cup of clover honey
1 cup of water
8 g of sliced jalapeno
Preparation
Heat for 10 mins on medium heat.
Fine strained when cooled.
Fire Dancer
by Kristin Amron
Ingredients
1 oz. Mango Shotta Tequila
1/2 oz. Ancho Verde Chili liqueur
1/2 oz. Carrot juice
Preparation
Place all ingredients into a shaker tin with ice and shake for 10 seconds.
Strain into a 2 oz shot glass Garnish with a lime wheel for added hint of citrus if desired.
Spicy Bunny
by Terrance Allen
Ingredients
3 dime sized slices of Ginger
3/4 oz. Cilantro Simple Syrup
3/4 oz. Fresh Lime Juice
2 oz. Mango Shotta
1 oz. Fresh Carrot Juice
Preparation
Muddle the 3 pieces of ginger with the cilantro simple.
Add the lime juice, Mango Shotta and the carrot juice.
Add ice and shake.
Double strain over fresh ice.
Lime wheel and 1 cilantro sprig.
Bell Shot
by Terrance Allen
Ingredients
4 strips of orange bell pepper
1 1/2 oz. Mango Shotta
1/2 oz. Fresh Orange juice
Preparation
Muddle 3 pieces of the bell pepper.
Add the Mango Shotta and the orange juice.
Add ice and shake.
Strain into glass.
Garnish one piece of orange bell pepper.
Tropic Like It’s Hot
by Ryne Hoffman
Ingredients
1 1/4 Mango Shotta
1 Stoli Chamoy
3/4 clarified pineapple
3/4 cucumber watermelon cordial*
3/4 lime
Preparation
Combine all ingredients together, shake, and strain into serving glass.
Additional Notes
This cocktail was created as a poolside sipper to beat the summer heat! Inspired by Mango flavored Mexican candy, it’s a cool and refreshing tipple with a nice zing provided by the Mango Shotta on the finish.
*Cucumber Watermelon Cordial
Ingredients
watermelon
cucumber
salt
sugar
water
Preparation
*Cucumber Watermelon Cordial
Then, strain out cucumber & combine with sugar by weight with infused water.
Separately, blitz 5-6 slices watermelon with 250ml hot water & 5g salt & let it steep for 10-15 minutes.
Then, strain out watermelon & combine with sugar by weight with infused water.
Finally combine both syrups at a 1:1 ratio for final product.
Garnish with mint, sliced jalapeno, smoked cinnamon stick, & a chamoytajiín rim.
The Hot Shotta!
by Ryne Hoffman
Ingredients
1 1/2 Mango Shotta
½ oz. Fresh ginger juice*
1 drop Thai chili oil on top of shot
Lime wedge and Cucumber slice garnish
Preparation
Combine first 2 ingredients together, shake, and strain into shooter glass.
Apply chili oil drop to top after straining.
For serving, first bite the lime, take the shot, wait until it gets hot, then extinguish it with the cucumber slice.
Garnish with lime wedge and cucumber slice.
*Ginger Juice
Ingredients
5 oz ginger
water
Preparation
Measure out 5oz of ginger, peeled or unpeeled.
Add ginger and 1 cup of water to a blender, then blend till smooth – about 30 seconds to 1 minute.
Strain out ginger remnants through superbag or fine strainer.
Preparation
Bring all ingredients together in a cocktail shaker, fill with ice and shake hard for 10-13 seconds.
Grab your glassware and fill halfway with pebble ice.
Strain cocktail, and top with more pebble ice.
Garnish with a big bundle of mint, mango dust and a slice of mango with tajin (optional).
Preparation
Put Mango Shotta and Aloe liqueur together in a cocktail shaker, shake hard for 10 seconds and double strain in to shot glass.
Float .25oz of Fernet Branca on top.
Garnish with lime slice with black Hawaiian black salt.
The post Check Out the Top 10 Finalists in the Paint the Town Mango Cocktail Competition appeared first on Chilled Magazine.