On May 15th, 2017, Mezcal Viejo Indecente and Chilled magazine officially announced the winners of their “South Florida Mixes with Mezcal Indecente Cocktail Competition.”

Mezcal Viejo Indecente

Mezcal Viejo Indecente

Bartenders from the area gathered at Bitter Truth in Miami for a chance to take home the grand prize trip to Oaxaca, Mexico to visit the Mezcal Viejo Indecente Distillery.

Mezcal Viejo Competition Finalists

Mezcal Viejo Competition Finalists and Brand Ambassador Tyler Ridgeway (far right)

Congratulations to Dave Simmons, of 27 Restaurant & Bar, James Macinnes of Copper 29, and Chris J. Rolon of Delano on their winning recipes and opening the door to some fiery cocktails. Check out the winning recipes!

They Don't Even Have Kiwi in Oaxaca, dave simmons

They Don’t Even Have Kiwi in Oaxaca

Photo by Gabriel Urrutia

They Don’t Even Have Kiwi in Oaxaca

Winning Cocktail by Dave Simmons

Ingredients:

  • 2 oz. Viejo Indicente Mezcal
  • 1 oz. Lime Juice
  • 1 oz. Kiwi Cucumber Falernum Shrub
  • Dash Peychaud’s Bitters
  • Marigold Petals (for Garnish)
  • Dehydrated Kiwi (for Garnish)

Preparation: Add all ingredients (excluding bitters) in footed pilsner glass. Fill glass with crushed ice and swizzle. Top with Peychauds and crown with more ice. Add swizzle stick pick, marigold petals, and dehydrated kiwi.


Holy Water cocktail by James Macinnes

Holy Water

Photo by Gabriel Urrutia

Holy Water

Winning Cocktail by James Macinnes

Ingredients:

  • 2 oz. Viejo Indecente Mezcal
  • 3/4 oz. Lime Juice
  • 3/4 oz. Homemade Nori Syrup
  • Orchid Ice Cube
  • Ginger Beer
  • Nori (for Garnish)
  • Sesame Seed (for Garnish)

Preparation: Fill cocktail shaker with Viejo Indecente Mezcal, lime juice and nori syrup. Place orchid ice and nori garnish in coupe. Shake and double strain cocktail over ice cube in coupe glass. Top with ginger beer. Dash sesame seed oil and place sesame seeds on ice.


Anana Al Asador cocktail by chris j. rolon

Anana Al Asador

Photo by Gabriel Urrutia

Anana Al Asador

Winning Cocktail by Chris J. Rolon

Ingredients:

  • 2 oz. Viejo Indecente Mezcal
  • 1 oz. Grilled Pineapple Puree*
  • 1 oz. Lime Juice
  • 3/4 oz. Spiced Syrup**
  • 5 drops Habanero Extract***
  • Pico Piquin Rim
  • Pineapple Leaves (for Garnish)
  • piece of Dehydrated Pineapple (for Garnish)

Preparation: *Grilled pineapple puree: Cut pineapple into discs and grill until the sugars start to come out. Once cold remove the skin, core, blend. **Spiced syrup: In a pot, combine 1 quart of water and 1 quart of sugar; dissolve the sugar and add 2 cinnamon sticks, 1 tablespoon of cloves, 1 tablespoon of peppercorns, and 3 vanilla beans. Bring to a boil and then lower heat to simmer for 20 minutes. Let sit until room temperature and strain. ***Habanero extract: Muddle 10 habaneros and add 16 oz. of neutral spirit (vodka); let sit in a closed container for 48 hours and then fine strain.

Mezcal Viejo Indecente Bottle Lineup

Mezcal Viejo Indecente Bottle Lineup

For more information on Mezcal Viejo Indecente, visit ViejoIndecente.com.