Check Out the Top 10 Finalists in the Paint the Town Mango Cocktail Competition
By Chilled Magazine
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.
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