The Chilled 100 Bartenders Create Fall Inspired Cocktails Using El Mayor Tequila
By Chilled Magazine
As the crisp air of autumn begins to settle in, the allure of seasonal flavors becomes irresistible.
This fall, El Mayor Tequila invited nine Chilled 100 bartenders, a distinguished group of mixologists from across the United States, to craft an exclusive collection of fall-inspired cocktails.
Each bartender has teamed up with El Mayor Tequila to infuse their unique flair into these creations, blending the rich, smooth essence of fine tequila with the vibrant tastes of the season. Join us as we explore these innovative concoctions that are sure to elevate your autumnal celebrations and warm your spirits as the leaves turn.
This cocktail has allowed me to show off one of the homemade syrup techniques that have I learned to improve my bartending skills. I didn’t want to use just a simple syrup, and I wanted to use something richer in flavor to complement the El Mayor Blanco tequila. The flavors of Bercheroka, blood orange syrup, and tequila really are a nice blend of flavors and can be enjoyed all year round.
Preparation
- Put all the ingredients into the shaker and dry shake, then add ice and shake again.
- Strain into coupe glass with a fine mesh strainer.
- Garnish with a few drops of Angostura Bitters on top.
*Blood Orange gum syrup*
Ingredients
- 250 grams of blood orange juice
- 179 grams of sugar
- 25 grams of gum Arabic
- 1 gram of citric acid
Preparation
- Please weigh all the ingredients: Start with out with the blood orange juice first, start the blender on a low speed then slowly add the gum arabica, then the sugar and finally add the citric acid.
- Blend until smooth then let sit for about an hour to settle.
This El Mayor Reposado tequila espresso martini dances on the palate with rich notes of vanilla, agave, warm spices, and caramel. This velvety and indulgent drink is the perfect companion for the fall and winter months, inviting you to gather with friends around a warm fire. To add a holiday twist, top your martini with a hint of Mexican hot chocolate—ideal for those cozy holiday moments when you want to sip something truly special.
Preparation
- Put the ingredients except for the foam in a shaker.
- Top with ice and shake, then double strain with a fine mesh into a coupe glass.
- Garnish Red Candy tuile.
- Topped with the Mexican hot chocolate foam then add the bubble candy tuile as a garnish.
*Coffee syrup
Ingredients
- 1 cup of heavy cream
- 1 can of condensed milk
- 1 teaspoon of cinnamon
- ½ teaspoon of vanilla extract
- 2 tablespoons of sugar
- A pinch of cayenne pepper (start a pinch and add more if you like.)
- 2 tablespoons of unsweetened cocoa powder
- ¼ cups of bittersweet chocolate chips
Preparation
- Stir all the ingredients together on medium heat until smooth then bring to a boil and stir - I let it cool down before adding it to ISI container.
- Once in the ISI container, I used 4 nitrogen chargers and let it chill in the fridge before using.
“I love carajillo and traditional Mexican hot chocolate, I thought of combining two of my favorite things from Mexico with this wonderful cristalino tequila. “
Abuelitas carajillo
Ingredients
- El mayor cristalino
- 2 oz. cinnamon syrup
- ½ oz. Fresh Espresso
- 1 oz. coffee
- 4 dashes of cocoa bitters
Preparation
- Shake and Strain into coupe glass.
- Garnish with grated cinnamon.
“I wanted the drink to represent my two loves. Floral notes in cocktails stemmed from my natural love for teas, flowers, and plant life. I’m a winter baby at heart being born in December, so understanding spices and how they work together comes naturally as well.”
Preparation
- Shaken, double strained into the glass and topped with crushed ice in Collins Glass garnished with Marigold Flowers.
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