Entries Are Pouring In! Chilled’s Sustainable Cocktail Challenge Sponsored by Flor de Caña Rum 

Shake up sustainability: Enter Chilled’s Sustainable Cocktail Challenge now! Sponsored by Flor de Caña.

Sustainable Cocktail Challenge Alert! 🚨

Hey cocktail creators! Just a friendly nudge to remind you that the deadline for the Sustainable Cocktail Challenge with Chilled Magazine and Flor de Caña is fast approaching! ⏰ Don’t wait until the last minute—make sure your cocktail creations are submitted by May 11th!

It’s time to shake up sustainability and showcase your eco-friendly mixology skills. 🌿🍸 Cheers to crafting a better world, one cocktail at a time! 🥂 Here’s how to enter

Check Out Some Bartender Cocktail Entries and Inspiration:

My inspiration for this drink comes from the Clover Club. I love the fruit-forward flavor and rich, silky texture of a clover club. I wanted to play with the concept, applying it to a fruity and herbal flavor combo of bananas and cilantro. Bringing an old classic into the modern means making it unexpected, new, and original.

Banana and cilantro sound like a potentially confusing mix, but they’re perfect together. Flor de Caña 12 Year then comes in to compliment the banana and further contrast the cilantro. To balance everything out, I added a touch of green tea liqueur to boost the tannic quality on an otherwise sweet and bright profile. The Cilantro Society is the Clover Club of 2025!

The inspiration comes from one of my buddies I haven’t seen in almost 4 yrs now since he moved. His name is Marco and would be described as the nicest person you could meet. At points when he had to not be the nice guy he was scary. So this is a Pitza His Mind — the sweet side that I always knew and the spicy side that would come out when needed. Cheers to Marco.

Imagine standing at the base of Nicaragua’s San Cristóbal volcano 135 years ago, in 1890, when Flor de Caña first distilled its spirit from the land’s raw, untamed energy. The air hums with the rumble of molten lava deep below, and a fine mist rises where fiery earth meets tropical sky—a fleeting, mystical dance of nature.

That’s where “The Lava Mist Daiquiri” begins: a tribute to the Golden Age Daiquiri, born in Cuba’s late 19th-century bars, now reborn with the heartbeat of Nicaragua’s volcanic legacy.

This isn’t just a cocktail—it’s a story of resilience and renewal. Picture the workers at Flor de Caña’s distillery all those years ago, crafting rum in the shadow of the volcano, their hands guided by tradition and the land’s fierce spirit.

Now fast-forward: that same rum, aged 12 years in bourbon barrels kissed by volcanic heat, meets ingredients that echo today’s call to protect our planet. Coconut water, once discarded after the fruit was cracked open, is simmered into a silky syrup—waste turned to treasure. Passion fruit, plucked ripe from local vines, spills its tart gold into the glass, its seeds saved for the soil. And the smoked pineapple bitters? They’re born from peels kissed by fire, a nod to the lava’s glow, crafted with scraps that tell a tale of ingenuity.

This drink bridges eras. The simplicity of the 1890s Daiquiri—rum, citrus, sweetness—melds with a modern mission to honor the earth. It’s the mist curling off San Cristóbal after a storm, the quiet power of a volcano that shapes both rum and land.

For Flor de Caña’s 135th Anniversary, “The Lava Mist Daiquiri” isn’t just a sip—it’s a celebration of where we’ve been and where we’re going. A toast to the past, poured for the future.

Tuanis is a word used in Costa Rica that means cool, chill, and awesome all in one. It was a word I grew up hearing from my family. Sustainability, to many, may mean keeping the environment in check—but to me, sustainability has always meant keeping my culture alive.

This cocktail is the embodiment of that. I use an artisanal cup as the vessel to represent my culture and indigenous roots. I use pinolillo—a sweet cornmeal and cacao-based traditional drink in Nicaragua—that represents the childhood beverage my mom would make. I grew up drinking it consistently, and it’s something I would love to pass along to my children.

Being half Nicaraguan and half Costa Rican, Flor de Caña has also been a part of my household decor and will continue to be for my future children. With the artisanal mug, the nostalgic childhood beverage of pinolillo, and Flor de Caña, I was able to create a cocktail that will sustain the test of time.

My inspiration for this cocktail stems from the cherished memory of making banana bread as a family. I aimed to create a drink that brings that memory to life while honoring the entirety of the banana. Banana bread is ideal for its preparation and harmonious pairing with the exquisite Flor de Caña rums.

By using the banana peel to craft a chai syrup and infusing the seco rum with banana, I aim to pair with the dryness of the rum. Additionally, I incorporate two sustainable ingredients— aquafaba and turbo OJ. This cocktail beautifully compliments a neat rum, something sweet, or something savory.

Inspired by the Caribbean roots of both Planter’s Punch (1872) and Flor de Caña, Isla de Pasión is a love letter to island ingredients and zero-waste practices. Overripe passion fruit pulp and banana peels (often trashed) are transformed into a vibrant, rich flavor base that honors the past while building a sustainable future.

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