Check Out the Top 5 Finalists Headed to Tales to Compete Live in the Paint the Town Mango Cocktail Competition
By Chilled Magazine
Check out the Top 5 Finalists in the Paint the Town Mango with Mango Shotta who won a trip to Tales of the Cocktail 2024!
The bartenders are going to compete in NOLA for a chance to earn cash prizes up to $2,000. The grand prize winner will be featured in Chilled Magazine.
Good luck, bartenders!
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.
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.
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.
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.
The Whole Mango Shotta Enchilada
by Celina Zavala - The Golden Tiki, Las Vegas, NV
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 tajin 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.
- Garnish with a torched cherry tomato, slice of jalapeño and cubed mango picked.
Enchilada Sauce Purée*
Ingredients
- 2 roma tomatoes
- 2 jalepeno
- pinch of salt
- bunch of cilantro
Preparation
- roast 2 Roma tomatoes and 2 deseeded 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!
**Mango Simple Syrup
Ingredients
- 1 cup water
- 1/2 mango
- 1 cup 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!
Preparation
- Shake the mango Shotta and pineapple juice in tin, then strain into shot glass.
- Top with the spicy tamarind mango foam and enjoy!
*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 1 oz of Ancho Reyes Chile Ancho Liqueur, 2 oz of Raft Pineapple Tamarind syrup and .5 oz 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.
Share This Story, Choose Your Platform!
