Cocktails that made the cut in our Annual Cocktail Competition
Every year, the Northwest Tequila Fest Cocktail Competition attracts the most talented bartenders of the Northwest, who submit their cocktails in hopes of winning our Grand Prize, a trip to either Oaxaca or Jalisco, bartender’s choice!
Below are the finalists that made it into the final round each year of the competition, as well as the two cocktails that made it all the way to Mexico!
Interested in competing in 2015? Check out our Cocktail Competition page in early 2015, and once you have your cocktail, submit it via the form – or – to firstname.lastname@example.org.
2013 Cocktail Competition
Encantador Platano by Jay Ameln of Mission
4-6 banana wheels
1 oz. Agave nectar
2 oz. of Don Julio Blanco
add Horchata to taste
Served up in a martini glass with a half gram cracker crusted rim and 2-3 cinnamon and sugar covered banana wheels.
The Red Don by Michael Cadden (2013 Winner)
1 1/2 oz. Pink Peppercorn & Prickly Pear Schrub
1 oz. Fresh Lemon Juice
Served in a frozen, hollowed out Prickly Pear, with a lemon zest and drunk cherry garnish.
La Temptacion by Kathleen Manley of Rob Roy
1/2 oz. lemon juice
1/4 oz. agave syrup
1/4 oz. vanilla-infused champagne vinegar
3 medium cubes temptation melon, or cantaloup, as available (should be enough to yield 1/2 oz. of juice)
Muddle melon, add other ingredients with ice and shake vigorously. Double-strain into a chilled cocktail glass. Some of the tiniest vanilla seeds from the vinegar should pass through the strainer and remain in the drink.
Summer Fling by Amanda Reed of Tavern Law
3/4 o.z Pierre Ferrand Dry Curaçao
3/4 oz. lime juice
3 muddled black figs
A small pinch of ground cardamom
Muddle figs. Add other ingredients and shake. Fine strain into cocktail glass. Garnish with a candied fig slice.
Tamarind Ginger Margarita by Rob Nunez of Agave
1 oz. tamarind
1 oz. ginger infused simple syrup
1/2 oz. Cointreau
Shake and strain in a 10 oz glass filled with ice rimed with murry river pink flake ginger salt and ginger syrup. Garnish with lime and candied ginger