Check Out Top Entries in the Mango Shotta Paint the Town Mango Cocktail Competition. Last Chance to Enter!
Enter for a chance to win a trip to Tales® of the Cocktail and cash prizes up to $2,000. Grand Prize winner will be feature in Chilled Magazine.
Spice up your bar with the vibrant hues and flavors of Mango Shotta. By crafting an original bright orange shooter and cocktail, we invite bartenders to show us how they “Paint the Town Mango”. Inspired by the mangonada, Mango Shotta is designed to elevate and add a kick to any cocktail. Mango and jalapeño flavors shake hands with savory spices to make it the drink the bites back. With Mango Shotta it’s time to enter your spicy era, so get ready to take a shotta and bite back!
The Deadline is May 31, 2024! Enter Now!
Preparation
Add ingredients to shaker tin and dry shake for 12 seconds.
Add ice and shake for another 10 seconds.
Garnish with grenadine and Angostura drops with black lava salt and Li Hing Mui on coupe glass.
Preparation
Add ingredients to shaker tin, quick shake five seconds, garnish with tajin dipped Amarena cherry.
Preparation
Shake all ingredients together with ice and strain into double rocks glass.
Garnish with mint bouquet.
*Dill & Bayleaf simple syrup
Ingredients
500ml water
3g bayleaf
10g dill seed
Cane Sugar
Preparation
Gently boil 500ml water with 3g of bayleaf, 10g of dill seed for 10 minutes.
Strain off solids and blend yield with equal parts cane sugar.
ex. 300ml with 300g sugar
**Carrot-infused Charanda Uruapan
Ingredients
2 large carrots
Preparation
Take 2 large carrots and peel into thin strips.
Dehydrate or bake on lowest settings until carrots are crispy (my dehydrator was 125F for 8 hours) blend 20g carrot chips with 400ml charanda and blend together.
Allow to rest for 12 hours before use. (do not strain off the carrots).
Two-Carrot Chroma Shooter
by Cesar Perez
Ingredients
¾ oz Mango Shotta
¾ oz carrot juice
½ oz turmeric sour mix
Preparation
Add all ingredients to a shaker tin set, add ice and shake until tin gets frosty, strain into shooter glass.
Preparation
Prepare a cocktail coupe using a paintbrush dipped in honey to mark the side of the glass.
Then, for a visually stimulating effect, lightly shake freeze-dried Raspberry Dust over the painted area and tap off the excess.
Next, add the five ingredients to a cocktail shaker and top with plenty of ice.
Shake well for 10 seconds and then strain into the prepared cocktail coupe.
Garnish with a fresh mint top and serve.
Garnish with raspberry dust and fresh mint.
*Toasted Rice infused Cointreau
Ingredients
120 grams White Rice
12 oz. Cointreau
Preparation
First, toast the rice in a pan over medium heat until fragrant and the grains begin to brown.
Add the rice to the Cointreau and let it infuse for 24 hours.
Strain the rice from the liqueur and store the infusion in an airtight bottle.
**Salted Passionfruit Syrup
Ingredients
1 gram Kosher Salt
200 ml Passionfruit Syrup (Liquid Alchemist/Liber&Co./SmallHandFoods)
Preparation
Mix until salt fully dissolves.
Store in an airtight container in the fridge.
Mango-O’Clock Shooter
by Jonathan Stanyard
Ingredients
3/4 oz Mango Shotta
3/4 oz Acid Adjusted Pineapple Juice
1/2 oz Aperol
Acid Adjusted Pineapple Juice
100 ml Pineapple Juice
5 g Citric Acid Powder
Preparation
Begin by meticulously preparing the small drink glass.
Wet half of the outside lip with a paintbrush dipped in honey.
Tap the damp area into a plate of kosher salt to adhere the salt to the glass.
Tap off the excess. Now, precisely add the three ingredients into a cocktail shaker and add plenty of ice.
Shake well for 10 seconds and strain into the small, prepared glass.
Take a fresh grapefruit peel and use the flame of a match to express the oils through the flame onto the shooter.
Serve with the burnt grapefruit peel.
Salted rim and flamed grapefruit peel for garnish.
Additional Notes
Note: Combine ingredients and mix until the powder fully dissolves. Store in an airtight container in the fridge.
The post Check Out Top Entries in the Mango Shotta Paint the Town Mango Cocktail Competition. Last Chance to Enter! appeared first on Chilled Magazine.