Transcend the Ordinary Cocktail Competition

Wouldn't It Be Nice?

Recipe by Allison Sadauskas

Ingredients:

• 1.5oz. Santo Mezquila
• .5oz. Anaheim Pepper Syrup*
• 4 Blackberries
• 2oz. Sugar-Free CBD-Infused Soda (I used CENTR)
• *Anaheim Pepper Syrup:
• 4 Anaheim Peppers, seeded and halved
• 2 cups water
• 2 cups sugar
• Bring water to a boil, add sugar and stir until dissolved. Add peppers and boil for two minutes. Remove from heat and let steep for four hours. Strain into a sealable container, use within 14 days. Makes about 3.5 cups.

Preparation:

In a mixing tin, muddle the blackberries. Add Santo Mezquila, Anaheim Pepper syrup, and ice. Shake vigorously. Strain into an 8oz. coupe or preferred vessel, top with sugar-free CBD-infused soda. Garnish with one blackberry and one Anaheim Pepper.

Garnish:

Blackberry, Anaheim Pepper

Glassware:

8oz. Coupe/Nick And Nora

Cocktail Inspiration:

Popping a bottle of Santo Mezquila, one is introduced to a new higher spirit! I was immediately inspired to create a cocktail reminiscent of leisurely times spent at the beach with friends. I thought to utilize organic, home-grown ingredients to compliment this sentiment and turned to my own garden for the blackberries and Anaheim Peppers.

Santo Mezquila is the perfect foundation on which to build a refreshing and effervescent beach-inspired cocktail! The agave and smoky flavors pair beautifully with the sweetness of fresh berries and the mild pop of the Anaheim pepper. Topped with a sugar-free CBD-infused soda water this is the quintessential beach beverage! Wouldn't it be nice to enjoy while watching the waves roll by?

Muneca De Chinola

Recipe by Ashley Lurie

Ingredients:

• 2 oz Santo Mezquila
• 1.75 oz Goya Passionfruit nectar
• .5 oz lime juice
• zest of a quarter of a lime
• .75 oz jalapeño agave syrup
• Pinch of smoked Maldon salt (regular flaked kosher salt works fine if unavailable)

Preparation:

Combine all ingredients (minus salt) into a shaker

Add ice and shake well

Pour over fresh ice in a rocks glass

Garnish with edible orchidon top, lime wedge in the cocktail tucked in to the side of the glass, and a healthy pinch of smoked salt on top of cocktail

Garnish:

Orchid, Lime Wheel

Glassware:

Rocks, Tapered Rocks

Cocktail Inspiration:

My inspiration came from my love of Chinola or Passionfruit, being able to take simple ingredients to create something spectacular, and the joy of service behind the bar.

Mezcal is oftentimes deemed unapproachable to those that have tried an expression that they haven’t found enjoyable.

This cocktail eliminates that with positive conversation and delicate balance.

I’ve served this cocktail in almost all of my summer events this year and the first statement is always the same: “I don’t like mezcal”

My follow up is simple: “just try this. I promise you will love it”

And it rings true! The the Santo Mezquila is a perfect balance of smoky, slightly sweet, creamy mouthfeel of perfection and it took many iterations to achieve the out-of-the-ordinary summer sipper.

The notes of this cocktail are incredibly balanced, with each ingredient delicately complimentary to the other. The Tart passionfruit balance the smoky notes of the spirit, the jalapeño agave adds a beautiful throaty spice (LEAVE the seeds in when making the syrup), while the lime zest enhances the already fresh lime juice. Each ingredient lays the groundwork for its successor and they come together in a soft, sour, salty, smokey libation that transcends the ordinary. This cocktail is my doll, my “Muneca”— my compliment and tribute to a beautiful summer at a beautiful time in my life.

TNT Mas Tequila

Recipe by Angela Wood

Ingredients:

• Ingredients:
• 1oz of fresh squeezed lemon juice
• 3oz of lemon and brown sugar Oleo Saccharum
• 8oz of strong chai tea infused brown sugar and spiced simple syrup
• 8oz santo reposado tequila
• 4 hard dashes of black walnut bitters
• 1C whole milk for clarifying

Preparation:

Milk washing Process:

Add all cocktail ingredients together, and stir. Cocktail will be dark and very concentrated.

Pour 1C of whole milk into a glass bowl, and slowly add the cocktail mixture into the milk while stirring to activate the curdling process. Once the milk has begun to curdle, let this sit for hours or up to overnight… stirring occasionally. Once the cocktail has completely separated from the curds, strain this mixture over a coffee filter or in a centrifuge if you have access to one. I strained this thru the curds 3 times until I saw that the cocktail was completely clear. It came out a beautiful amber color. This process pulled ALL of the astringent from the tequila and the tannins from the tea and lemon.

I then chilled the clarified cocktail batch until I was ready to use it. It can be either shaken (which I would do a dry shake with a strainer ball to create a froth because Its already chilled and i don’t want to water it down, this is great for a coupe glass) Or it can be served over an ice ball in a rocks glass. I chose the rocks glass because I wanted my garnish in the Cube. This small batch can be made into about 4 cocktails depending on your glassware choices.

Chai tea infused brown sugar and spice simple syrup

1C strong brewed Chai Tea (I used 4 bags & 8oz of boiling water to steep)

1 C light brown sugar

1 star anise

1 cinnamon stick

3 cloves

1 vanilla bean scored lengthwise

Add all ingredients to a small sauce pot and stir constantly until boiling. Let sit until cooled completely so the spices can steep. Once cooled, use as a spiced simple syrup for any recipe. Vodka can be added to help give it a longer life but not necessary if using it immediately. I typically remove the spice bits and keep for garnishes.

Lemon and Brown Sugar Oleo Saccharum (Batched)

1 ½ C (packed) Lemon Peels- about 8 lemons

⅔ C Light Brown Sugar Sugar

2TBS Boiling Water

1 Tbs High Proof Vodka - optional

Peel the citrus avoiding the pith.

Add brown sugar onto the peels and stir to coat.

Let the mixture sit covered. overnight

Strain off the liquid into a bottle.

Leave the peels in their original container (the liquid has been strained off) and pour boiling water over the peels to rinse remaining sugar and oils.

Strain off liquid again into the same bottle as the first straining

Store in the fridge for up to 2 weeks. Add a splash of vodka for extended life

Garnish:

Optional Garnish Gold Flake / Star Anise / Dried Lemon / Cinnamon Stick / Mint Leaves I Froze A Dried Lemon Wheel And Star Anise In A Clear Rocks Cube.

Glassware:

Double Layer Design Skull Whiskey Glass, 8.6oz

Cocktail Inspiration:

I created this cocktail by sticking to my roots. My grandmother was a chef for her entire life and she believed in using fresh ingredients with very little waste. I loved to watch her create and build flavors and rarely ever used recipes that she didn't write herself. I was so inspired that she used techniques that were passed down to her. So using a technique that dates back to the 1800’s was definitely my way of paying ode to her. We have gotten too comfortable with artificial flavors and sweeteners and other products that are tragically harmful to our health and the production of them is taking a toll on our environment. So I firmly believe that the best concept to “Transcend the Ordinary,” was to bring it way back and focus on the spirit itself by using clean and sustainable ingredients that are pleasant to any person’s palette, while also taking the time to clarify the aggressive notes in my natural ingredients. Mixology is a science and should be as intellectual as it is playful. This cocktail has so many layers of flavors that you can sip it and taste each ingredient individually yet it’s balanced so well that it works harmoniously together. It is free from disagreement or dissent… and to me, that is not ordinary by any means.

secondary note:

I froze a dried lemon wheel and star anise in a clear rocks cube, but I think it would lend more to the palette to garnish with the star anise on top of the cube with a soaked cinnamon stick tucked behind the ice. I also enjoy tucking a slapped mint leaf in there too because it's a complement to herbal cocktails, but I didn't want to distract from the flavor of this cocktail by masking it too much, so I left it out. All of these are optional because there are already so many things going on once it’s been sipped and moved around over the tongue. This is why I opted to add them to the Cube for this competition only. I wanted to focus only on the cocktail profile.

The Spice Surfboard

Recipe by Mark Drummond

Ingredients:

• 2oz santo repo
• 1/2pm st germain
• Fresh ginger
• 1 jalapeño 1/4 seed
• 3 pice ripe mango
• 3 mint leaves
• Cup tajin rim and down the side on top of drink mango peal jalapeño and mint sprig

Preparation:

Muddle mango mint and whole jalapeño with 1/3 seeds then pour on ice add 2oz Santo repo shack vigorously pour on fresh ice top with sprite

Garnish:

Tajin Mango Twist Jalapeño

Glassware:

Masson Jar

Cocktail Inspiration:

I’m a huge fan of spice and sweet with fresh fruit

Santo Perfecto

Recipe by Lee Conley

Ingredients:

• 2oz of Santo Repo
• 3/4 oz of a dry vermouth
• 3/4 oz of a sweet vermouth

Preparation:

One Martini Glass Chilled (just put some ice and water in glass while making the drink)

Shaker full of ice.

2oz of Santo Repo

3/4oz of sweet AND dry vermouth.

Put these ingredients in the shaker.

Using a mixing spoon, stir them up.

Dump out the water in your Martini glass, assemble a couple of cherries on you pick. (Set garnish aside)

Using a drink strainer strain into your chilled martini glass and garnish.

Enjoy, your Santo Perfect!

Garnish:

Cherries

Glassware:

Martini Glass

Cocktail Inspiration:

Crazy enough I tend to read both into and past some lines and when asked to,

“Transcend the Ordinary”, I felt that less is more.

DON’T over think it.

Keep it simple.

And per the requirements, “Cocktail recipes using readily available ingredients commonly found at home are preferred”.

So I wanted anyone at home or any common bar to be able to replicate this cocktail. Hence these ingredients are found in most home bars and can be purchased damn near anywhere liquor is sold.

Old Memories

Recipe by Timmie Hoffman

Ingredients:

• 2 oz Santos Mezquila
• 1 oz roasted green chile salsa
• 3/4 oz acid adjusted charred pineapple juice
• 1/2 oz Nixta licor de elote
• 1/4 oz lime juice

Preparation:

Add all ingredients (Santo mezquila, roasted green chile salsa, acid adjusted charred pineapple juice, Nixta licor de elote, and lime juice) into bigger shaker tin and add ice to the top of smaller shaker tin. Shake until shaker is frosty on the outside (about 25 seconds) and use strainer and fine strain in a rocks glass over ice.

Salsa recipe- 1 Tbsp of olive oil and heat pan, add 1 hatch green Chile, 1 tomatillo, 1 small slice of a sweet onion, and a slice a red bell pepper and roast for about 30 min or until charred marks. Let cool. Add into a blender with a splash of fresh pineapple juice, a pinch of garlic powder, pink sea salt and smoked paprika,

Acid adjusted pineapple juice - 4% of the weight of pineapple juice. 400 grams of pineapple juice to 16 grams of citric acid.

Garnish:

Grilled Pineapple

Glassware:

11 Ounce Rocks Glass

Cocktail Inspiration:

My inspiration for this cocktail comes from two of my favorite places. Mexico City and Northern New Mexico. There is nothing ordinary about the nature in Northern New Mexico, the people, or the flavors. Same goes for Mexico City. So I used flavors from food (fire roasted green Chile, spice and fruit) and two of my favorite cocktails ( a margarita and the Michelada) And created a cocktail that reminded me of it all. The fusion of a blended Mezcal and tequila is subtly smoky, unique, smooth and takes you back to Mexico in one sip. I mixed it with flavors of green Chile roasted salsa, earthy Nixta licor de elote and tart yet sweet pineapple juice. I hope when you sip this you think of an extraordinary travel memory, gathering with friend or camping on a mountain top.

Can Ya Feel The Heat

Recipe by Tara Gillum

Ingredients:

• 2 oz Santo Reposado
• 2 oz hibiscus tea
• 1 oz grapefruit juice
• 1/2 oz lime juice
• 1/2 oz habenero infused agave nectar

Preparation:

Add all of your ingredients into a shaker and shake vigorously. Then strain the cocktail over pebbled ice.

Garnish:

Charred Grapefruit Peel

Glassware:

Textured Rock Glass

Cocktail Inspiration:

Sometimes at the cost of inovation and creating "something different" we sacrifice that the magic of cocktail creation is simple. Make a good, balanced, and multileveled cocktail. In the words of Kelly Johnson, Keep it simple stupid. So, let's take this amazing tequila to flavortown and make something, floral, sweet, hot, and tangy; all while show casing this amazing spirit.

Vaca Negra

Recipe by Dani Keenan

Ingredients:

• 2 oz Santo reposado tequila
• 3/4 oz Don Ciccio & Figli Concerto coffee liqueur
• 1 oz root beer simple syrup
• 4 dashes black walnut bitters
• Vanilla cold foam

Preparation:

In mixing glass with ice, stir tequila, liqueur, syrup and bitters and strain into glass over fresh ice. Layer cold foam on top and garnish.

Vanilla cold foam:

2 oz heavy cream

1 tablespoon powdered sugar

Splash of vanilla extract

Use a mini electric hand whisk to froth until foamy

Root beer syrup:

3 cups water

1.5 oz sassafras tea leaves

.5 oz dandelion root

1 star anise

1 clove

1/8 cup molasses

2 cups sugar

Bring all ingredients to a boil and let thicken about five minutes. Strain and cool.

Garnish:

Vanilla Bean Ash And Amarena Cherry With A Straw

Glassware:

Glencairn

Cocktail Inspiration:

I wanted to create a root beer float cocktail but without soda or ice cream. I kept thinking of how to “transcend the ordinary” by working cocktail magic to make it happen and came up with this version of a “black cow”: the “Vaca Negra”.

Santo Peach Grove

Recipe by Angelique Rowe

Ingredients:

• 1 oz of Santo Reposado
• 5 oz of fresh lemonade
• 1 oz fresh pineapple to top it off with a lemon and pineapple garnish.

Preparation:

Squeeze fresh lemons and organic to make the lemonade base and fresh pineapple. Supper simple to make the cocktail tail taste supper refreshing.

Garnish:

Lemonade

Glassware:

Tom Collin

Cocktail Inspiration:

I used to sale lemonade as a child to try to make some extra money for my family! To sale aged tequila I think back to my childhood when I used to sale lemonade as a young girl, and now I’m able to sale aged tequila at my bar as an adult! Something I simply love and enjoy how it makes people feel!

Peter Piper

Recipe by Lucie Amato

Ingredients:

• 2 oz santo reposado
• 1oz red bell pepper juice *
• 3/4oz lime juice
• 1/2 oz agave
• 1/2 oz Giffard Piment d’espelette liqueur
• 3-4 slice cucumbers to muddle
• Crack black pepper for garnish
• * red bell pepper juice :
• Slice a red bell pepper. Put in a blender with 2 oz of water
• Blend all together. Strain in recipient of choice. Store in a fridge to keep fresh.

Preparation:

Muddle the cucumbers in a tin then add all other ingredient but the cracked black pepper, wet shake. Double strain in a rocks glass. Add ice and garnish with cracked bell pepper and manicured cucumber slice. Sit back sip and enjoy!

Garnish:

Cracked Black Pepper And Manicure Slice Of Cucumber

Glassware:

Rocks Glass

Cocktail Inspiration:

I wanted to make a cocktail that differs from the usual flavors we can find in cocktails and go the savory way. Also wanted something refreshing and delightful, still with summer flavors. As I live in Florida and the heat is high, refreshing cocktails are a must!

Couple people I’ve made the cocktail for said “I want to eat that” and I guess it’s a pretty great compliment to have when they want to put it in a dish ?

Basilica De Santo

Recipe by Suzy Tweten

Ingredients:

• 2 oz Santo Fino Tequila Blanco
• 1/2 oz Falernum liqueur
• 1 oz Lime juice
• 1/4 oz Basil syrup*
• Egg white or vegan alternative
• Aromatic bitters for garnish

Preparation:

*Basil syrup

Make simple syrup using 1 cup sugar to 1 cup

water - heat just until sugar dissolves.

Once cooled, blend simple syrup with

1/4 cup fresh basil on high for 30 seconds.

Fine strain and keep refrigerated.

For the cocktail:

Add all ingredients except bitters to a cocktail shaker.

Shake well without ice, and then add ice and

shake again. Double strain into a coupe

glass, and garnish with aromatic bitters and a

basil leaf.

Garnish:

Bitters “hearts” And A Basil Leaf

Glassware:

Coupe

Cocktail Inspiration:

My cocktail is meant to be pure and fresh, just like the pure blue weber agave tequila. The tequila’s notes of white pepper and citrus play beautifully with herbs such as basil. This is meant to transcend a typical cocktail experience by bringing in that freshness, as well as moving beyond typical expectations in cocktail combinations. Falernum is an ingredient you rarely see paired with agave — It is typically seen in fun, wild tiki cocktails to bring in those notes of clove and ginger.

My inspiration for bringing in such a wild ingredient is of course Santo’s founders, Sammy and Guy. Two people who know a lot about tequila and flavor. Well, guys, tequila plus basil plus falernum will definitely take you straight to Flavortown! The egg white foam rounds out the flavors and gives it an elevated look and mouthfeel. This is an easy cocktail to make while still transcending the ordinary.

Guavians Of The Galaxy

Recipe by Danny Posey

Ingredients:

• 2 oz white guava-infused Santo Mezquila
• .25 Oz Giffard Lichi-Li
• 2 Oz pineapple juice
• 1 oz white guava juice
• 1 oz lemon juice
• 4 dashes El Guapo Polynesian kiss bitters
• Pinch of red and blue cocktail glitter (Brew Dust)

Preparation:

Combine all ingredients in a cocktail shaker, add ice, and shake until well chilled (approximately 15-20 seconds). Strain over fresh ice into prepared* Collins glass.

*for glassware, apply a small amount of simple syrup or other rum adhesive (I used the rim glue from cocktail vision) and dust with gold Electric Dust

Garnish:

Pineapple Leaf & Dehydrated Guava Slice

Glassware:

Collins

Cocktail Inspiration:

Take one look at this drink, and your mind will transcend this earth and gaze upon galaxies unknown, opening a sensory drinking experience; on the first sip, your tastebuds tingle with a cosmic spark.

The inspiration for this came while browsing the produce section at my local market. They had a small display of white guavas, and I began thinking how that is one fruit flavor profile rarely seen beyond tropical resort bars. This, combined with my love of all things Marvel and puns, sparked the idea to use cocktail glitter and a tingling rimming dust

El Santo Fénix

Recipe by Roxanne Roberson

Ingredients:

• 2oz Santo Reposado
• 1oz Barrows Intense Ginger Liquer
• 1.5 oz Butterfly Pea Tea Syrup
• .5 oz Fresh squeezed lemon juice

Preparation:

In a shaker tin, combine Santo Reposado, Barrows Intense Ginger and Butterfly pea tea syrup with ice. Shake until blended.

Prepare your old fashioned glass by rubbing lemon juice onto a small portion of rim. Sprinkle ElectricDust moderately onto that part of glass. Add one or two large ice balls into glass. Strain contents of shaker into glass. Add fresh lemon juice and watch as the cocktail transforms into a new color. Add a dehydrated lemon wheel and enjoy!

Lick the electricdust garnish, wait about 10 seconds and then enjoy the cocktail with the new sensations on your tongue.

Garnish:

ElectricDust Powder And Lemon Wheel And Mint Sprig

Glassware:

Old Fashioned Glass

Cocktail Inspiration:

When I think of transcending the ordinary, I’m pressed to describe both those words. To transcend means to rise above and ordinary means no special or distinct features. I have embraced this challenge by elevating this cocktail with not only color change but also modified taste by the addition of ElectricDust, which gives a tingling/numbing sensation when licked. I have taken what some would call an extraordinary tequila and transcended the ordinary expectations for a “tequila cocktail”. I have embraced the smooth flavor and enhanced it.

I really hope you enjoy El Santo Fénix. Named for a beautiful creature that does the same, transcends the ordinary.

Soul On Fire

Recipe by Jes GutierrezSwitaj

Ingredients:

• 1.5 oz Chocolate Milk washed Santo Mezquila
• .5 oz Chili infused Cognac
• 1 oz Mandarin Orange Juice
• .5 oz Coriander Syrup
• 6 Drops Salted Cacao Bitters
• Squeeze of Lemon
• Palo Santo Smoke

Preparation:

Rim glass by lightly brushing on some coriander syrup and then sprinkling with mandarin salt. Combine cocktail ingredients in a mixing glass with ice. Stir until well chilled. Strain into glass over 1-2 large chunks of clear ice. Smoke cocktail with Palo Santo before serving.

Chocolate Milk washed Santo Mezquila:

In a glass container combine 2 oz chocolate milk and 1/4 teaspoon cocoa powder. Slowly pour in 6 oz of Santo Mezquila. Allow mixture to rest for anywhere from 2 hours to overnight, refrigerated. Fine strain through a coffee filter until clear before using.

Chili infused Cognac:

4 oz Cognac

1/4 teaspoon Szechuan Peppercorns

1 tablespoon dried Ancho Chili pieces

1 dried Chili de Arbol, crushed

Combine ingredients in a small jar. Shake and allow to infuse for minimum 3 hours. Strain contents before using.

Mandarin Salt:

Dehydrate peel of one mandarin orange, with as much pith removed as possible. Grind dried peel and 1 heaping teaspoon sea salt in coffee grinder until pulverized.

Coriander Syrup:

1/4 cup Whole Coriander Seeds

1 cup Water

3/4 cup Sugar

Combine water and sugar in a saucepan. Stir over medium heat until sugar dissolves. Add coriander and simmer for about 15 minutes, stirring occasionally. Remove from heat and allow seeds to rest in syrup until completely cooled. Strain, bottle and refrigerate.

Garnish:

Mandarin Salt Rim

Glassware:

Rocks Glass

Cocktail Inspiration:

My first love is cooking, from which my love for cocktail crafting evolved. My spice rack holds likely every spice you’ve heard of, and lots more. I hoard spices. I always like to repeat the adage 'Cooking is an art, baking is a science.’ I’m not a scientists, and I approach my cocktail creation the same way I approach cooking. Start with an idea, add a few things, taste, add more, repeat until it’s perfect. Or until it’s tasty. Sometimes you create a flop or you have to start back at square one. But if you let your flavors lead you, you can end up with some pretty delicious art. My spices are like magic potions and powders to me, and I try and use them whenever I can.

My inspiration for this cocktail, and the theme of ‘Transcend the Ordinary’ was to incorporate common household ingredients in creative and exciting ways, but still simply enough for any level of cocktail enthusiast to replicate. I wanted the cocktail itself to be an experience for all the senses. The spice of the peppers leaves your lips tingling, the kind of heat only more heat can quell. The lingering Palo Santo and mandarin oils transports the mind to sandy, arid climes. The drink’s bright golden hue like the blinding desert sun. An adventure for the palate all in one glass.

The 5th Obsession

Recipe by Sarah Turbett

Ingredients:

• 2oz Santo Mezquila
• .5oz grapefruit and rosemary oleo saccharum*
• 4 dashes Aztec chocolate bitters (fee brothers)
• 4 dashes grapefruit rosemary bitters (king Floyd’s)

Preparation:

Combine all ingredients into a mixing glass and stir together for about 12 seconds. Strain over one large ice cube and garnish with a luxardo maraschino cherry, a grapefruit twist and a piece of charred rosemary. Don’t be afraid to get a little cherry juice in the drink when you garnish- it only adds to the flavor!

*oleo saccharum recipe:

Place the peels (no pulp) ofone whole grapefruit in a bowl and cover entirely with white granulated sugar. Add a pinch of salt, black pepper and a whole sprig of fresh rosemary. Cover and let sit overnight or for about 12 hours. Remove peels and rosemary and remaining syrup is your oleo!

Garnish:

Charred Rosemary, Grapefruit Peel And A Luxardo Cherry.

Glassware:

Rocks Glass

Cocktail Inspiration:

Guy Fieri says that “Every guy has 4 obsessions”, but I beg to differ. This cocktail transcends the ordinary boundaries of an old fashioned. Utilizing beautiful, earthy Mezquila flavors, paired with herbal rosemary and bright grapefruit, this is a cocktail that will quickly become your 5th obsession.

The Over-Soul

Recipe by Michael Vander Horn

Ingredients:

• 1 1/2 oz Santo Blanco Tequila
• 1/2 oz Drumshanbo Gunpowder Sardian Gin
• 1/2 oz Italicus Rosolio di Bergamotto
• 1 oz Lime Juice
• 3/4 oz Hibiscus Agave Syrup*
• 2 Dashes Scrappy’s Lavender Bitters

Preparation:

Add all ingredients to a shaker tin with ice and shake well. Double strain into a coupe glass. Garnish with a carnation

*Hibiscus Agave Syrup: Add 30g Dried Hibsicus Flowers to 200g warm water. Let sit for 2 hours to extract flavor. Strain and add 600g Blue Weber Agave nectar to a saucepan and heat gently, stirring to combine

Garnish:

Carnation

Glassware:

Coupe

Cocktail Inspiration:

Transcending the Ordinary is usually a top priority for me when it comes to cocktails. Of course, I love a classic Margarita or Negroni but my artistic side shines through my cocktails. For this cocktail I delved deep into the word “Trascend” and landed on Ralph Waldo Emerson’s The Over-Soul. Focusing on the soul of the drink (and the spirit) I wanted to push past the ordinary association of earthy spice flavors and orange liqueur pairings and reach for something far more interesting: the floral and citrus undertones of Santo Blanco. An unorthodox split base with a fine sardinian citrus gin pulls flavor from opposite sides of the world from Mexico: Ireland and Asia. Together with the freshest lime juice the asian spices and sardinian citrus elevates and supports the heavier pour of the tequila without overpowering it. Italicus, hibiscus agave syrup and lavender bitters shine together to empower the citrus and floral undertones of the tequila, adding a slight sour/bitter edge while balancing with rosey sweetness and a touch of caramelly agave. This cocktail Transcends the Ordinary and expectations for a tequila tipple, specifically leaning into the citrus and floral flavors while not bullying the earthy spice flavors away completely; rather, the cooked agave makes way for the deeper flavors as the ego should for us so that our Over-Soul can shine. Cheers!

Earth Angel

Recipe by Tim Weigel

Ingredients:

• 1 sprig dill
• 0.25oz lemon juice
• 0.5oz ginger real
• 1oz carrot juice
• 2oz Santo blanco tequila

Preparation:

Shake all ingredients with ice and double strain into a Nick & Nora glass.

Garnish:

Dill Sprig

Glassware:

Nick & Nora

Cocktail Inspiration:

Typically, people mostly use lime juice whenever they drink tequila. Be it as mixed drink, like the margarita or a lime wedge when accompanying their shot of tequila. I wanted to experiment and transcend the ordinary with a juice that people don't associate with cocktails. I used the unassuming carrot juice because it complements Santo blanco's earthy flavors and goes so well with dill which in turn enhances the herbaceous notes from Santo blanco. Another important feature of carrot juice is the vibrant orange color which is quite eye catching!

Reina De Las Fresas

Recipe by Ohio Crawford

Ingredients:

• 2oz Santo Reposado Tequila
• 3/4oz Strawberry Syrup (I used liquid alchemist)
• 1/2 oz Simple Syrup (1:1)
• 1/2 oz fresh lemon juice
• 1 egg white
• Garnish: rose petal

Preparation:

Put egg white in tin, add all liquid ingredients, dry shake for 1 minute. Add ice and wet shake for 45 seconds. Double strain into juice glass, and garnish with a rose petal.

Garnish:

Rose Petal

Glassware:

Juice Glass, 10oz

Cocktail Inspiration:

My inspiration for the cocktail came from working events in south Texas, and drinking multiple fruit juices that I’ve never had before. One of my all time favorites was a watermelon and strawberry Fresca, which changed my world. This cocktail pays homage to those wonder ladies who spend all day in the heat making and selling the agua frescas.

BAR B QUED MARGARITA

Recipe by ED WARNER II

Ingredients:

• 2oz. SANTO REPROSADO
• .75oz FRESH LIME JUICE
• .50oz FRESH ORANGE JUICE
• .50oz FRESH PINEAPPLE JUICE
• .5oz AMARETTO
• .25 LIQUOR 43
• .15 LAPHROAIG SCOTCH
• 1 EGG WHITE

Preparation:

Combine ingredients in a chilled shaker and dry shake HARD for 15 seconds add ice and shake passionately for 10 seconds.

Strain over ice

Garnish:

Lime Orange And Pineapple Sliced Thin And Bruleed With Chipotle Pwder

Glassware:

BURGUNDY WINE GLASS

Cocktail Inspiration:

Everybody in Texas does 2 things better than anybody on the planet, make MARGARITAS and BAR B QUE! I've tracended the ordinary by marrying the two!!

I've tweaked the classic Margarita recipe by introducing pineapple, orange and vanilla and seasoning the cocktail with Amaretto instead of an orange liqueur; while your palate is going crazy because of cocktail ecstasy here comes just the right amount of smoke to take you straight to Nirvana.

Takes you back to 1923 cause nothing this good could POSSIBLY BE LEGAL!!!!!!

The Spicy South Mango Mexican

Recipe by Erik Puryear

Ingredients:

• 1.25 oz Santos Repo
• 0.75 oz Santo Mezquila
• 0.25 Ancho Reyes Chili Liquor
• 0.50 oz Lime Juice
• 0.75 oz Mango Juice
• 0.25 oz Agave Nectar
• 1 Muddled Serrano Slice
• Pinch of Kosher Salt
• Tajin Rim
• Topo Chico Grapefruit

Preparation:

Muddle a serrano in a shaker tin.

Add Ice and all ingredients, but the tajin, to the shaker tin.

Shake till chilled and strain over fresh ice.

Top with a splash of Topo Chico Grapefruit

Garnish:

Float A Lime Wheel With A Slice Of Star Fruit Covered In Tajin On Top Of The Lime Wheel & A Serrano Slice On The Rim

Glassware:

Large Blue Rocco Glass Goblet, Rimmed With Tajin

Cocktail Inspiration:

I see tequila and automatically think, Margarita. Hard not, it is the queen of the cocktail. But Mexico is more than just the movies of cacti, sombreros, and spring break. The further south you go, the more you get tropical fruits. The world-famous tabasco pepper comes from the southern part of Mexico. I wanted my cocktail to transcend all of Mexico, not just the classic ideas of it. My cocktail incorporates the classic margarita with the favor of the tropical mango and Mezcal with a bit of heat. Then finally topping it with grapefruit Topo Chico.

El Santino

Recipe by Michael Holt

Ingredients:

• 1.25oz Santo Mezquila
• .5oz Dolin Dry Vermouth
• .25oz Cocchi Americano
• .25oz Yellow Chartreuse
• .25oz Salers Apertif
• .5oz Norden Aquavit
• 4’ dashes of Peychauds
• .5oz Black Pepper infused Rose Water**

Preparation:

**(100 grams of rose water, 25 grams of fresh black peppercorns, 100 grams of Norden Aquavit- nitro infused with iSi whipper strained through coffee filter!! or infused for 4-8 hoursbovernight- strained with coffee filter)

Add all ingredients to stirring vessel, & STIR.,:::avocado oil & black pepper tincture garnish

Garnish:

Avocado Oil & Black Pepper Tincture- Three Drops Of It Looks Good.

Glassware:

Nick & Nora.

Cocktail Inspiration:

It relates to the theme simply by its format. It is wildly complex- yet, is clearly a martini. Santos Mezquila forms a delicate base for an intricate drink. Thus informing our senses of whose really in charge here. I wish I could include a soundtrack to it but I can’t… unless this entry comes with a Van Halen QR code. Even though I don’t think Spotify does that? (Copyright that idea later.)

Santos is a major player here amongst some of the heaviest hitters in the game. How does this not transcend the status quo? This kind of flavor experience allows me to mentally digest a particular agave expression that doesn’t have to pretend to accommodate one another. Go home and try harder. I dare you.

For menu purposes- it’s a dirty, little, savory freindo bubby.. Enjoyed by gals & guys. Salty, without salt. Peppery- but with pepper. Everything else is interesting in a fun way. Don’t tell grandma her nieces martini is like this..

Sammy Hagar said it was cool.

I bet Guy would approve.

Raising The Santo Spirit

Recipe by Greta Buccellato

Ingredients:

• 2 oz Santo Reposado Tequila
• .75 oz Pineapple Juice
• .75 Lime Juice
• .25 oz Agave
• Oaxacan Ginger
• A pinch of cayenne
• Smoke Blend: Cinnamon, Star Anise & Santo Palo.

Preparation:

In a shaker tin muddle 2 coins of Ginger into Agave nectar, add a pinch of Cayenne.

Combine the remaining ingredients of Lime, Pineapple and Santo Reposado Tequila.

Ice and shake.

Double Strain over fresh ice in a rocks glass.

Garnish with a Orange expression, Mint and my Augmented Reality Token

Smoke, serve and

Garnish:

Garnish: Orange Expression, Mint & My Coded Connections Augmented Reality Token

Glassware:

Rocks Glass

Cocktail Inspiration:

I was immediately intrigued by this Tequila competition and the energy the bottle had when I held it. It captures the duality of the Holy Spirit and the Blue Weber Agave reflected in each other and this Tequila is the result. It speaks to me of old world traditions, recipes and truths that still hold up today. Transcending the ordinary cocktail is not only flavor, but an experience. An event someone will remember forever, so I really wanted to channel something simple but almost ceremonial. A drink that would fortify the body and the spirit.

I started with 2 coins of ginger which is loaded with not only flavor but antioxidants too. I muddled it with the Agave nectar, which is of course its own super food, and added a pinch of cayenne for bite. I wanted a hearty texture and body so I added Pineapple juice and balanced it out with acid from fresh squeezed Lime juice. The American oak gives an amazing hint of vanilla and beautiful depth to the Blue Weber Agave in this Reposado expression and I am so glad I picked this bottle to work with. I was torn between this and the Mezquila. (I can't wait for the anejo btw, that's my favorite kind) Don't worry I got my smoke fix with the presentation.

I really wanted some great aromatics, so I used a smoke blend of Cinnamon, Star Anise and Palo Santo. Palo Santo is a high resin content wood. In the Shamanic history of South America, Palo Santo is said to remove negativity and obstacles and attract good fortune. It has an aroma of a subtle, sweet, and woody scent with hints of mint, citrus. After serving the smoked remedy, my augmented reality token will allow my guest to see another offering to Mayahuel, a good luck token in the form of a digital totem.

The Agave plant has played such a huge role throughout Mexican history, it's no wonder they used to worship the succulent and kept it so closely tied to their Gods and Goddesses. I tried to keep this in mind while creating this recipe, simple things that would be on hand in a Shamans medicine cabinet. Then I combined it with my modern day tech magic, to raise the Santo Spirit and transcend the ordinary cocktail.

Cheers!

Break The Mold

Recipe by Jonathan Stanyard

Ingredients:

• Recipe:
• 1½ oz Santo Mezquila
• ½ oz Raspberry Syrup
• ½ oz Fresh Lemon Juice
• 2 dashes Orange Bitters
• 3 Fresh Sage Leaves
• Top with Passion Fruit Foam*

Preparation:

Method: Add two sage leaves to a cocktail shaker and muddle lightly to bring out the oils and aromas. Add the Santo Mezquila, Raspberry Syrup, Lemon Juice, and ice and shake well for 12 seconds. Double strain into a fun cocktail glass of choice. Finish with a layer of fresh passion fruit foam, hibiscus saline drops, and a fresh sage leaf.

Passionfruit Foam

2 oz aquafaba

1 ½ oz Passionfruit Puree

¾ oz Agave Syrup

Add the ingredients to a cocktail shaker and shake until soft but stable foam is achieved. Adding a shaker ball or the coil from a Hawthorne strainer can help. Another option is to use a milk frothing wand.

Hibiscus Saline

Combine 60g of warm water with 6g of salt and a teaspoon of hibiscus flowers. Stir until the salt is dissolved and let steep for 15 minutes—strain and place into a dropper bottle.

Garnish:

Hibiscus Saline Drops* + Fresh Sage Leaf

Glassware:

Stemmed Glassware/Favorite Glass

Cocktail Inspiration:

Break the Mold is a cocktail that is all about the revelation that is the Santo Mezquila. The world's first blend of tequila and mezcal. I often mix cocktails with a split base; Santo Mezquila was the perfect base for this next-level cocktail. I chose to use some tropical fruits and flavors of Mexico to capture the culture where the product goes from field to bottle. To bring the vegetal tones of the Blue Weber agave to the forefront, I used fresh sage to elevate those and the citrus and pepper notes. Raspberry and Passionfruit are bright and inviting to the olfactory senses, giving your taste buds a fruity dance. In combination with the smokey Espadin agave, there is a perfect balance of light and dark. To ensure a textural component, I used Passion Fruit in a foam with a touch of agave syrup and repurposed aquafaba (bean water). It is finished with drops of Hibiscus Saline and a hint of fresh sage. Every component is readily available from many grocers or cocktail supply stores. The foam and saline drops are easily made within minutes without special equipment. Like Guy Fieri, Sammy Hagar, and Juan Eduardo's groundbreaking blend of mezcal and tequila, I, too, broke the mold with

Zen Fiesta

Recipe by Taylor Thompson

Ingredients:

• 1 1/2 oz Santos Blanco Tequila
• 1/2 oz triple sec
• 3/4 oz monin lemon lavender syrup
• 1/4 lemon
• Splash of sour
• Sprite

Preparation:

Add ice to cup

Add the tequila

Then triple sec

Then lemon lavender syrup

Squeeze the lemon and add the juice

Add splash of sour mix

Shake shake shake

Use lemon juice and purple sprinkles from rim on fresh glass

Pour the mix

Top with sprite

Add lemon for garnish

Garnish:

Lemon Juice And Purple Sprinkles For Rim, Lemon For Garnish

Glassware:

Mason Jar

Cocktail Inspiration:

I wanted to originally make some crazy margarita, a good party drink. Then I was looking at the different flavored syrups we have and realized that I should go in a totally different direction. So I decided to go with a more calm flavor, something that can be sipped on and refreshing. I couldn’t fully make up my mind so I went for both. The lavender is calming, which is the Zen part of my drink. The tequila makes the drink fun for a party, which is where the Fiesta comes in. Pretty much a calm party lol

Jardín’arita

Recipe by Kim Edge

Ingredients:

• 1 1/2 oz Santo Blanco Tequila
• 1/2 oz simple syrup
• Juice of 1/2 lime
• 2 cucumber slices
• 1 slice of jalapeño
• Fresh cilantro
• Tajin
• Sparkling water

Preparation:

Muddle 2 slices of cucumber with cilantro, jalapeño and fresh lime

Add simple syrup and crushed ice

Add tequila

Shake (strain if desired)

Fill rocks glass

Top with sparkling water

Garnish

(Rom glass with Tajin before adding cocktail)

Garnish:

Rim Glass With Lime And Dip In Tajin, Fresh Cucumber Slice And Cilantro

Glassware:

Rocks Glass

Cocktail Inspiration:

Everyday I take a morning stroll in the garden and these are the thoughts that go they my mind…the chickens are clucking… I pick the cilantro, smells delicious. Oh look a few more cucumbers, grab those too! Check the peppers. Any yet? Heck yea! We got a jalapeño ready! Grab it! Man I can hear the chickens talking and telling me to make it, they will love it! Ok…I’ll do it I tell them…

I kid you not this is me every morning creating new menu items from

My garden. My girls (chickens) really do talk to me and understand me. They understand me more when I bring them home buckets of scraps from the restaurant.

So here it is…

Spicy cilantro cucumber margarita

Now know as Jardín’arita

Santo In The Summertime

Recipe by Ann Conroy

Ingredients:

• 1.25 Santo Blanco
• 1/2 fresh lemon
• 1/2 fresh lime
• Lemon flavored LaCroix seltzer
• 1tablespoon raspberry syrup

Preparation:

Squeeze 1/2 lemon and 1/2 lime into glass

Fill with ice

Add 1.5 ounces Santos blanco

Pour 4 Oz lemon LaCroix seltzer

Float in 1 tablespoon of raspberry syrup on top.

Garnish:

Lemon And Lime Wheels

Glassware:

Hurricane Glass

Cocktail Inspiration:

I was inspired by the blast of heatwave weather we have had in the past week.

I wanted nothing more than a refreshing, fresh pressed juice infused beverage.

And knowing how well a basic tequila soda is, especially made with good tequila....

The flavors panel just jumped out at me!!

Santo Owns The Café

Recipe by Ann Conroy

Ingredients:

• Jamaican blue coffee
• Santo Blanco tequila
• Cinnamon powder
• Cinnamon sugar
• Half and half

Preparation:

Brew strong strength of Jamaican Blue coffee and 1 tablespoon cinnamon powder

(I used a French press and steeped the coffee for 10 minutes)

Fill glass with ice

1.5 ounces of Santo Blanco poured over ice

Pour cinnamon infused coffee over ice until 1 inch from. Rim.

In a separate cup pour 3oz of half and half

Add 1/2 teaspoon cinnamon sugar

Mix together

Layer on top and swirl in

Dust with cinnamon sugar

Garnish:

Cinnamon Sugar

Glassware:

Hurricane

Cocktail Inspiration:

My love for Mexican coffee inspired my cocktail.

And putting a iced factor on it changes it up.

I Practice Santeria

Recipe by Antonio Gonzales

Ingredients:

• 1.5 oz Santo Mezquila
• .5 oz Barenjager Honey
• 1 oz Coconut Creme
• .75 oz Passion Fruit Puree
• .75 oz Blood Orange Juice
• 3 inches of Rosemary stock leaves
• 2 coins of Serrano Chile

Preparation:

Muddle Serrano Chile pepper

Add remaining ingredients into shaker tin

Add ice

Shake for 5 seconds

Strain over new ice

Pour over goblet style glass

Garnish:

Lemon Twist On Rim And Small Spring Of Rosemary

Glassware:

Small Footed Goblet

Cocktail Inspiration:

Ordinary can mean many things to many people as we all have our own definitions, and what connects everyone to the ordinary is when we pass the things or people that are part of our everyday life without seeing the beauty in the stories they tell.

So what would transcend the ordinary? Finding excellence in those seemingly ordinary and everyday things. My inspiration for this drink was found in everyday ingredients that are easily accessible to go with the nuanced flavor of Santo Mezquila.

Because if you are inspired, nothing is ordinary.

It Doesn’t Get Much Beeter Than This

Recipe by Kristen Begley

Ingredients:

• 2oz reposado santo tequila
• 1oz lime
• .25oz beet juice
• .75 pandan simple syrup
• 2 dashes hellfire bitters

Preparation:

I hand juiced fresh lime juice in a juicer, then I juiced the beets by running them through the press juicer. For the pandan simple syrup I made 1qt of simple syrup and added one tablespoon of pandan powder I got off of Amazon.

Garnish:

Edible Flower

Glassware:

Served Up In A Coupe Glass

Cocktail Inspiration:

I wanted to take an approach to this competition by using unordinary ingredients to make this cocktail. I was interested in messing around with pandan, I ordered several types of pandan to play with to find a good balance in cocktails. I also wanted to use beets for the earthy flavor and color that it would bring to the cocktail. These are two ingredients I have never used in a cocktail before and the flavors meshed so well that I wanted to make this drink for the competition.

The Supper Club Cocktail

Recipe by Cory Mendonca

Ingredients:

• 1.5 oz. Santo Mezquila
• .75 oz. Fresh Grapefruit Juice
• .5 oz. Fresh Lime Juice
• .5 oz. Tarragon Infused, Navy Strength Rum (Wray & Nephew) *Recipe Below
• .5 oz. Agave Nectar
• .25 oz. Grapefruit-Balsamic Shrub *Recipe Below
• Garnish: Goat Milk Gouda Cheese, 2-3 fresh Tarragon leaves, & Grapefruit Shrub Cocktail “Mignonette” *Recipe Below

Preparation:

Prepare Tarragon Infused Rum:

Add .25 oz. Fresh Tarragon (1-2 sprigs) per 2 oz. Wray & Nephew or similar proof white rum in mason jar. Seal and allow to sit at room temperature for 6 hours, then discard herbs. Keep in airtight container.

Prepare Grapefruit-Balsamic Shrub:

Combine in a mason jar -

1/4 c. small diced Grapefruit

1 oz. Honey

1 oz. White Balsamic Vinegar

.5 oz. Simple Syrup

Stir, seal, and let sit at room temperature for 6 hours. Strain, reserving grapefruit solids (mignonette) refrigerated, for garnish.

Cocktail Preparation:

Add Santo Mezquila, infused rum, grapefruit & lime juices, agave nectar and shrub to a cocktail shaker. Fill with ice and shake vigorously for 25-30 seconds. Strain with Hawthorne strainer and fine mesh strainer to a chilled cocktail coupe. Use an attached (Cocktail Cuffs) or side serve demitasse spoon for garnish, layering collectively 1 bites worth of the Grapefruit Cocktail Mignonette, Goat Milk Gouda, and 2-3 Tarragon Leaves.

Garnish:

Canapé Sized Layered Demitasse Spoon Of Grapefruit Cocktail Mignonette, Goat Milk Gouda, And 2-3 Fresh Tarragon Leaves.

Glassware:

Coupe

Cocktail Inspiration:

The Supper Club Cocktail is an homage to both the good old days of Las Vegas, and the city’s current culinary prowess, loosely inspired by the somewhat forgotten “Nevada Cocktail” from the 1940’s.

I looked to transcend the ordinary in this build by bringing together the core elements of what I imagine a classic supper club experience would be, and put it in (on) the glass.. Just as the Santo Mezquila showcases the art of blending, I looked to balance all the supper club feels of timeless classic cocktails, savory engaging flavors, and a mesmerizing show into a single serve.

Slow Ride

Recipe by Jennifer Jackson

Ingredients:

• 2 dash angostura bitters
• 1 dash (dropper) Licor 43
• .25 oz Benedictine
• 1 oz Santo Reposado Tequila
• 1 oz St. George spiced pear brandy
• 1 oz white port

Preparation:

Add all ingredients to a mixing glass and stir until incorporated and properly dilluted

Garnish:

Anjou Pear Slice And A Cinnamon Stick

Glassware:

Footed Punch Cup

Cocktail Inspiration:

My inspiration for this cocktail was the beginnings of fall after a long summer. Whenever you think of tequila, citrusy, shaken cocktails in hot summer days come to mind. I wanted to transcend that and bring tequila into the fall with a spicy, delicate, stirred cocktail. I did a riff on a Vieux Carre and added spiced pear and a hint of the vanilla flavors in Licor 43 to achieve that.

Crystal Clear

Recipe by Danyele Brickner

Ingredients:

• Batch:
• 16 oz Santo tequila blanco
• 4 oz orange liqueur
• 6 oz citrus-cardamom simple syrup
• 6 oz fresh lime juice
• 8 oz whole milk
• Yields: 8 servings
• Single serving:
• 2 oz Santo tequila blanco
• .5 oz orange liqueur
• .75 oz citrus-cardamom simple syrup
• .75 oz fresh lime juice
• 1 oz whole milk

Preparation:

1. Combine 16 oz Santo tequila blanco, 4 oz orange liqueur, 6 oz citrus-cardamom simple syrup (recipe below), and 6 oz fresh lime juice.

2. Add 8 oz whole milk to a large container and slowly pour tequila/simple/lime mixture over the milk. Mixture will curdle.

3. Stir, cover, and refrigerate for 3 hours.

4. Strain using cheese cloth and a coffee filter. Discard the curds. Repeat this step until all of the curds have strained out and the liquid is clear.

5. Pour clarified beverage into a half-salt rimmed glass and garnish with a lime wheel.

Citrus-cardamon simple syrup:

1. In a pot, combine 1 cup refined sugar with 8 oz water.

2. Add the peel of one lime, the peel of half a lemon, and 1 tablespoon cardamom seeds.

3. Bring to a boil. Then, remove from heat and allow to cool.

4. Strain out solids.

Garnish:

Lime Wheel

Glassware:

Rocks Glass

Cocktail Inspiration:

I was inspired by the ideal of having something that looked like one thing, but tasted like another. In this recipe, I took the idea of a clarified milk punch and applied it to a margarita, which resulted in a cocktail that is an unexpected as it is delicious. The innocuous appearance of the cocktail, like a glass of water with the trappings of a classic margarita, contrasts the intense experience on the palate. I included a homemade citrus-cardamom simple syrup to round out the bright flavor of the lime juice and add subtle complementary herbal and floral notes to create a balanced drink. The choice of a half-salt rim adds salinity to the drinking experience without competing with the flavors in the cocktail, which is what I really wanted to shine.

Scorpio Season

Recipe by Argenis Calderon

Ingredients:

• 2 oz. Santo Blanco
• .75 oz. Reál Pumpkin syrup
• .5 oz. Orange juice
• .5 oz. Apple juice
• .5 oz. Lime juice

Preparation:

Pumpkin syrup can be purchases at webstaurantstore.com

Put all ingredients in shaker

Shake & strain over ice

For warm cocktail heat over low heat with 5 oz. of water until desired warmth.

Garnish:

Pumpkin Spice Caramel Apple Slices, Flower

Glassware:

Carved Out Pumpkin

Cocktail Inspiration:

I like to think that my cocktail transcends the ordinary by invoking the energies of the supernatural.

With Fall here and both Halloween and Día de los Muertos right around the corner I wanted to put some flavors together that help invoke memories of the season. Something similar to a good cider.

Pumpkins and apples are almost synonymous with Halloween and Oranges are just as Mexican as Tequila, as orange is the most prevalent citrus fruit planted in Mexico.

This drink can be served warm or cold but I suggest cold.

Taste Of Summer

Recipe by Holly Long

Ingredients:

• 1 oz coconut cream
• 1/2 oz fresh lemon juice
• 1 tsp coconut sugar
• 3 fresh strawberries (hulled)
• 10 dashes lavender lemon balm herbal bitters
• 2 oz Santo Mezquila

Preparation:

Pre-prep: mix 1 oz dried lavender with 2 oz coconut palm sugar in a container. Muddle slightly to release oils a bit and /or shake every now and again. Set aside a day ahead.

Day of: Rub the outside of a coupe glass with lemon and roll in lavender sugar mixture.

Using an immersion blender mix all ingredients except coconut cream and coconut sugar. Pour into a cocktail shaker and shake vigorously with ice. Strain into prepared glass.

In a clean tin, dry shake the coconut cream and sugar to thicken and blend in the sugar.

Float this mixture over the cocktail in the glass.

Garnish:

Fresh Strawberry

Glassware:

Coupe Or Martini

Cocktail Inspiration:

I love the fresh taste of a summer garden, and to me Mezcal and Tequila are the stples for summer drinks. I wanted to take simple, ordinary, and healthy ingredients for this cocktail, that can also be readily found in the summertime. Fresh strawberries, lavender, coconut, and lemons. Also, as someone who does a fruit smoothie every day for breakfast in the summer with the heat, it sounded like a great idea to booze it up. Mash all this up together to get this beauty.

From an ordinary smoothie to a fruity creamy marg smoothie riff! Somthing fresh and different for a hot summer day!

Cheers!

Smoke And Spice

Recipe by Matthew Gillen

Ingredients:

• 1.5oz Santo Mezquila
• 1.5oz chai simple syrup
• 0.5oz Heirloom pineapple Amaro
• 0.5oz fresh lime juice
• Chai simple recipe
• 1 cup sugar
• 1cup water
• 1cup Tazo chai concentrate
• Add all to a saucepan. Bring to a boil. Remove from heat. Allow to cool before using.

Preparation:

Add all ingredients to mixing tin with a small amount of ice. Shake well then strain over fresh ice into a highball glass.

Garnish:

No Garnish

Glassware:

Highball Glass

Cocktail Inspiration:

Here in the midwest fall is fast approaching. I wanted to incorporate familiar fall flavors into this cocktail. How do we make the transition from poolside to fireside? Margaritas to what?

Smoke and spice is the answer. Nose of smoke, citrus and spice on the palate, and a spice and smoke finish. Familiar fall flavors combine with the smoke of Santo Mezquila in a cocktail that is anything but ordinary.

Mister Spiced Melon

Recipe by Kimberly Ayres

Ingredients:

• 1.5 oz Santo Blanco
• .5 oz Rose's lime juice
• .5 oz Rose's simple syrup
• 8 oz fresh blended watermelon
• 1/4 cup Vahdam Chai
• 1 lime wheel
• 2 squared watermelon slices

Preparation:

Blend fresh cut watermelon in a blender. Add a half a cup of vahdam chai tea to strainer and soak in the refrigerator for approximately one hour.

Remove Chai from blender and add .5 ounces of simple syrup and .5 ounces of lime juice to watermelon and re-blend.

Repair glass with Chamoy and Tajin rim. Add 1.5 ounce of Santo tequila with ice and top with watermelon mix. Stir.

Garnish:

2 Small Watermelon Squares And 1 Lime Wheel

Glassware:

12oz Rocks Glass

Cocktail Inspiration:

I wanted to create a refreshing but not so sweet cocktail that would still be delicious. I have not seen a lot of watermelon drinks that are not artificial and this one is definitely amazing. The chai definitely enhanced the flavor of the tequila.

Twelve Down Below

Recipe by Andrew Lafferty

Ingredients:

• 1.5 oz Santo Mezquila
• 2 dashes Angostura bitters
• 2 dashes Bittercube Jamaican bitters #1
• 2 dashes Absente Absinthe
• .5 oz Green Chartreuse
• .25oz Ramazzotti Amaro
• .25oz Campari
• .25oz Yuzuri Yuzu liqueur
• .25oz Rothman & Winter Apricot liqueur
• 1oz lime juice
• .5oz pineapple juice
• .5oz orgeat

Preparation:

Add all ingredients into a shaker tin over ice. Shake for 10-15 seconds. Single strain into hurricane glass over fresh ice. Top cocktail with a scoop of crushed ice. Garnish cocktail.

Garnish:

Dehydrated Pineapple. Mint. 1 Star Anis

Glassware:

Hurricane Glass

Cocktail Inspiration:

I recently started bartending only 3-4 months ago, and from the beginning I thought it was awesome how I could create something new out of ingredients that have always been around us. I started trying to make random new things at work, with random ingredients just to start figuring out how to balance out cocktails. I chose the Mezquila because I think a lot of people want to like mezcal more, but they do not know where to start. I chose to take the Mezquila and throw a tiki twist on it, to be out of the ordinary. I wanted to take a spirit that generally is not in the tiki world, to get more people to try new things with mezcal and tequila.

You Make Me Crazy

Recipe by Paula Lukas

Ingredients:

• 1.5 oz Santo Reposado Tequila
• .5 oz Pineau des Charentes
• .5 oz Giffard Creme de Cacao Blanc
• 1.5 oz Blueberry juice
• 1 nectarine sliced - 1 slice for garnish
• 2 bay leaves - 1 leaf for garnish
• 2 slices Star Fruit - 1 slice for garnish
• .5 tsp Zataar - Half rim. 1 pinch in cocktail
• 3 drops truffle oil

Preparation:

Half rim double old fashioned glass with Zataar

In a shaker tin muddle nectarine, bay leaf and Star fruit

Add liquid ingredients, pinch of zataar and ice.

Shake and fine strain into double old fashioned glass half rimmed with zataar

Add 3 drops of truffle oil on top of cocktail

Garnish with 1 nectarine slice, 1 Star fruit slice and 1 bay leaf

Garnish:

Nectarine, Star Fruit, Bay Leaf, Zataar , Truffle Oil

Glassware:

Double Old Fashioned

Cocktail Inspiration:

My cocktail inspiration is as the theme of the competition . To transcend the ordinary.

I wanted compliment and enhance the spirit of Santo Reposado Tequila to transend it to new heights.

A combination of fruit with some savory components as well as the oakiness of Pineau des Charentes with the chocolaty goodness of creme de cacao really bring out the wonderful flavor of Santo Reposado Tequila. The truffle oil is definitely out of the ordinary as well as the zataar.

I wanted to make my cocktail beautiful and colorful with unusual garnishes that are actually easy to find.

If you know me you know I name my cocktails after songs. Of course with this drink I had to choose a Sammy Hagar song. This one goes back to the 70s and and has the influence.of Van Morrison.

I present to you my cocktail

#SpookySeason

Recipe by Christian Rider

Ingredients:

• 2oz santo tequila reposado
• 1oz Instagram syrup
• .75oz pumpkin acid
• One eggwhite

Preparation:

Pumpkin acid,

90ml pumpkin juice

2g malic food grade acid powder

2.5g citric food grade acid powder

Stir till dissolved

Instagram syrup

6-8 cinnamon sticks

Half a handful clove

Half a handful green cardamom

Quarter handful coriander

1 star anise pod

Heat spices in 1 cup water just below boil.

When water changes to rust brown remove heat, & strain into measuring cup.

Make rich syrup 2 parts Demerara sugar to one part spice water.

Garnish:

Grated Nutmeg

Glassware:

Coupe Or Lowball On A Big Cube

Cocktail Inspiration:

It’s #spookyseason in Flavortown, and I’ve been waiting for a reason to unleash the beast and hashtag it all over the internet. Take your everyday target run and Pinterest addiction to the next level with Santo Reposado. Grab the nearest pumpkin, buy all the spices from your local spice monger and make this weeks book club one they’ll never forget.

Silk And Smoke

Recipe by Riane Stanley

Ingredients:

• 1/4 oz fresh citrus blend*
• 1/2 oz Basil Grapefruit Oleo Saccharum*
• 1 oz Ancho Reyes
• 1 1/2 oz Fresh Grapefruit Juice
• 1 1/2 oz Santo Mezquila
• 2 oz Whole Milk (for wash)
• 2 Dash Grapefruit Bitters
• Basil Montenegro Foam*
• Campari Dust*

Preparation:

*Citrus Blend: 2:1 freshly juiced lemon to lime blend

*Basil Grapefruit Oleo Saccharum: Peel one grapefruit without the piths and completely cover with sugar. Muddle lightly with basil leaves and leave covered and refrigerated for a minimum of 24 hours. Then take one cup of boiling water and mix in a bowl before straining into a new container. Let cool and refrigerate before using.

*Basil Montenegro Foam: 1 1/2 oz Amaro Montenegro, 1/2 oz Basil Grapefruit Oleo Saccharum, 1/2 oz Citrus Blend, 2 Egg Whites ; Add all ingredients to an iSi Whipper and charge twice, shaking well after each charge and letting chill at least one hour before using.

*Campari Dust: Pour 1 oz Campari into muffin tray pockets and cook at 170•F for 12 hours. Scrape off the crystallized Campari and break apart for garnish

Mix together all ingredients listed before the milk. Pour the cocktail into a glass of cold milk and let sit for at least one hour. Fine strain until clear and all curds have been filtered out (I used a chinois and coffee filters and filtered through four times). Once completely filtered, add 2 dashes of grapefruit bitters and chill before pouring into a coupe. Top with Montenegro foam and Campari dust.

Garnish:

Basil Montenegro Foam And Campari Dust

Glassware:

Coupe

Cocktail Inspiration:

One of my favorite cocktails to drink is a Paloma, and I always like to add the extra bitterness of a Campari float. I wanted to build a more elevated version of that using fresh ingredients. I originally was going to only clarify the juices, but considered the complete flavor and texture change after doing a full clarification of the cocktail through a milk wash and loved the result. The final cocktail still has hints of smokiness and bitterness throughout the body, but with a silky smooth mouthfeel complemented with the sweet creamy Montenegro foam and the bitterness of the Campari crystals. You can fully taste the beginning, middle, and end of this drink on your palette.

Mermaid Water

Recipe by Jamie Zins

Ingredients:

• Ingredients
• 1.5 oz Santo Reposado
• 1 oz Triple Sec
• 1.5 Cups Sugar Free Pineapple Juice
• 2 Squeezes of Jordan’s Skinny Syrups Mermaid Flavor Burst

Preparation:

Combine all ingredients into a shaker with ice and shake until chilled.

Strain into a cocktail glass and garnish with a pineapple wedge and a few pineapples leaves. Sit back and enjoy!

Garnish:

Pineapple Wedge And Pineapple Leaves

Glassware:

Rippled Drinking Glass

Cocktail Inspiration:

Life can be a beach-but we can transport you to paradise with our Mermaid Water. A cocktail so refreshing, you’ll be throwing it back like a post workout water!

“I would trade my voice for this cocktail any day of the week”- The Lil’ Mermaid

“Mermaid Water has single handedly led to the discovery of 5,000 new aquatic species from the darkest depths of the ocean. Nothing lures them out like a whiff of that cocktail!”- World’s Best Marine Biologist

“You know what they say…a glass of Mermaid Water a day keeps the doctor away!”- The Dad Next Door

Fickle Pickle

Recipe by Emma Alexander

Ingredients:

• 2 Oz Santo Mezquila
• 1.75 Oz Pickle Juice (dill pickle please)
• .5 Oz Dry Vermouth
• .25 Oz Lemon Juice
• 4 Dashes Garlic Powder
• 1 Dash Turmeric Powder

Preparation:

Combine Santo Mezquila, pickle juice, dry vermouth, lemon juice, garlic powder and turmeric powder in a shaker pack with ice.

-Give it 3 swift shakes

-Double strain into a Nick & Nora glass with no ice

-Rim glass and add garnish

-Enjoy ?

Garnish:

Rim Of Garlic Powder And Chili Powder With A Slice Of Manchego Cheese (or White Cheddar) And Sweetie Drop Peppers

Glassware:

Nick & Nora

Cocktail Inspiration:

I thought of the smoky flavors found out Guy Fieri’s involvement and immediately had to take you to “FlavorTown”. I think of how much of an impact savory classic like the “Bloody Mary” made on cocktail culture that we have for some reason ventured away from that arena. I love pickles, and now with the rise in popularity of the pickle-back, I thought…why not find the right flavors to pair with the mezquila and pickle juice just stuck.

My approach to cocktails has always been from a culinary perspective. The dashes of garlic powder and turmeric were to balance out the brine from the pickle juice and I added some lemon juice to shine some acid on it. This gave me dirty martini feels and I love to pair those with a meat and cheese tray. The smokiness gave me meat vibes, so I added a slice of manchego cheese because of its bold, sharp flavor. This drink goes hard. The sweety drop peppers are popping up on charcuterie boards all over and what would that experience be like if I didn’t include a pickled pepper of some sort and put chili powder on the rim to shock the senses.

This drink has personality. If you’re going to launch an agave distillate categorized as a “mezquila” it has to stand out. I love this drink so much, I hope you do too. Cheers!

Truffle And Bee

Recipe by Jorge Ortega

Ingredients:

• 2oz Santo Mezquilla
• 1oz Truffle Honey Syrup
• .75 Fresh squeezed lemon juice
• 2oz Sparkling Wine

Preparation:

Truffle Syrup: Add a had full of cloves, 3cup honey, 1 cup water and truffle oil to taste to saucepan. Bring to a slow simmer and let settle for 24hr. Strain

Add all ingredients to your tin and shake with ice. Strain into a Coup glass and top off with sparkling wine.

Garnish with dehydrated lemon wheel

Garnish:

Dehyrated Lemon Wheel, Edible Flowers, Gold Dust And Black Truffle Pearls.

Glassware:

Coup

Cocktail Inspiration:

Truffle and Bee is anything but ordinary as Mezquilla isn't either. I wanted an all around "wow, Ive never had that before" factor. The sweetness from the truffle honey syrup balances out nicely with the mezquilla, while allowing the smokey undertones to standout. The sparkling wine adds a touch of freshness and bubbles to bring the cocktail to life. I hope you enjoy!

T.R.E.A.Msicle

Recipe by Josh Saphier

Ingredients:

• 1.5oz Santo resposado
• .25 Dry Curacao
• 2oz Horchata
• 1.5oz fresh orange juice
• .25oz simple syrup
• 1 bar spoon vanilla extract

Preparation:

Add all ingredients to shaker tin, add 2oz pebble ice, WHIP, pour into hollowed out orange.

Garnish:

Popsicle Stick

Glassware:

Hollowed Out Orange

Cocktail Inspiration:

I've lived in Texas for two years and tequila is a staple. Most bars are outdoor patios and as much as you crave ice cream or a cold cocktail neither won't last long. The name is a spin on the frozen treat called a creamsicle and the Wu Tang Clan song C.R.E.A.M. the T.R.E.A.M. part of the drink stands for "tequila rules everything around me". Having to think outside the box I thought serving it in an actual orange would be unique and almost remind you of a melted snowman.

Trending Tropics

Recipe by Nathaniel Howe

Ingredients:

• 1 1/2 oz Santo Reposado
• 1/2 oz Anxho Reyes Verde
• 1/2 oz Orgeat
• 1/2 oz Falernum
• 1 oz Fresh Lime Juice
• 2 dashes Angostura Bitters
• 3 slices Fresh Jalapeño

Preparation:

Place all ingredients in a shaker with ice.

Shake vigorously and strain over fresh ice.

Garnish:

Lime, Jalapeño And Orchid

Glassware:

Collins Glass

Cocktail Inspiration:

This cocktail was inspired by the marriage of beach culture and cocktail culture, we took that idea and sent it on a trip around the world. Mixing Latin American and Polynesian Tiki flavors for the ultimate feel good cocktail.

PASSION ICON

Recipe by LEFTERIS ‘LEFTY’ GKOUMAS

Ingredients:

• 2oz SANTO REPOSADO
• 1oz PASSION FRUIT PURREE
• 3/4oz FRESH LIME JUICE
• 1/4oz AGAVE NECTAR
• TAJIN SALT

Preparation:

COMBINE ALL INGREDIENTS IN A SHAKER ,

SHAKE WELL AND FINE STRAIN IN A ROCKS GLASS

OVER A LARGE CUBE.GARNISH WITH A DEHYDRATED LIME WHEEL

AND TAJIN SALT IN HALF OF THE RIM

Garnish:

DEHYDRATED LIME WHEEL

Glassware:

ROCKS

Cocktail Inspiration:

I CREATED THIS COCKTAIL DURING THE SUMMER IN THE HAMPTONS.I WAS LOOKING FOR A WAY TO UPLIFT THE CLASSIC MARGARITA. THE SANTO REPOSADO TEQUILA PAIRED PERFECTLY WITH THE PASSION FRUIT,CREATING A SUMMER HAMPTON SENSATION. TRANSCENDING THE ORDINARY INTO THE PASSION ICON…

Ctrl+Alt+Delete

Recipe by Jon Mateer

Ingredients:

• 1.25oz Santo Mezquila
• .25oz Toasted Coconut Campari
• .5oz Chinola Passion Fruit Liqueur
• 1oz Fresh Pineapple Juice
• .5oz Lime Juice
• Garnish - Tajin Rim
• *To make the coconut Campari, start by placing 530g of coconut flakes onto a baking sheet. Then lightly toast the coconut flakes in the oven until aromatic. Combine the toasted coconut flakes with one bottle (1 Liter) of Campari. Whisk until incorporated. Store in a sealed container at room temperature for 24 hours. Then, strain the coconut flakes out of the Campari. Store chilled until needed for service!

Preparation:

Combine all ingredients into a shaker tin and shake over ice until diluted. Then, strain into one half of the shaker tin and discard the ice. Shake without ice (reverse dry shake) for 15 seconds to add additional aeration. Double Strain into a coupe that has been rimmed with tajin salt.

Garnish:

Tajin Rim

Glassware:

Coupe

Cocktail Inspiration:

This cocktail, "Ctrl+Alt+Delete" is about escaping the ordinary by transcending the ordinary. Working the hospitality industry can weigh on those working in it pretty heavily sometimes. Every once in a while, we need to reset and "Ctrl+Alt+Delete" to refresh our batteries and reboot ourselves both mentally and physically. This cocktail, transcends the ordinary by taking a classic margarita and giving it an entirely new twist with fresh tropical ingredients. The perfect drink to escape the ordinary and transcend to the perfect time off. Recharge those batteries, take care of yourself, and don't forget to "Ctrl+Alt+Delete" every once in a while.

Raspberry Repo Sour

Recipe by Patrick Todd

Ingredients:

• 2oz Santo Reposado Tequila
• 1oz lemon juice
• .5oz raspberry simple syrup
• egg white
• Bittercube orange bitters

Preparation:

add ingredients into shaker, dry shake, add lots of ice, shake shake shake, double strain into coupe, finish with bitters, skewered lemon peel garnish.

Garnish:

Lemon Peel & Spent Lemon Half W/ Rasp.

Glassware:

Coupe

Cocktail Inspiration:

I love the texture of a drink with egg white and it's very under utilized in agave spirit cocktails. I enjoy finding opportunities to transcend the ordinary with my variations of Tequila sour cocktails. The flavors that are strongest to me in the Reposado are melon and agave finished with a rain/wet cement on the nose. I knew those flavors and aromas would shine through the egg white and lemon so with that....I present my Santo raspberry repo sour (SRRS).

Transcending the Ordinary means being bold, not afraid to fail but willing to risk it all to push the boundaries of what you're told is normal or possible!

Smoagaved Apple

Recipe by Kristan Arnold

Ingredients:

• 1.5 oz Santo Reposado Tequilla
• .5 oz natural honey
• 4 oz fresh pressed apple cider
• Smoked Cherry wood chips

Preparation:

In a shaker tin, add your Santo, apple cider and honey.

Shake with ice vigorously for 10 seconds.

Strain into teapot.

Add cover and give it a good smoke with you cherry wood chips.

*If you can't find a decent 100% fresh apple cider,

You can always press your favorite flavor apple.

Garnish:

None

Glassware:

Footed 5 Oz Neat And Tea Pot

Cocktail Inspiration:

I was inspired by the all natural flavors in this tequila. I wanted to highlight that by only adding all natural ingredients. Everything I have used has no added preservatives and is grown naturally. I used the cider for its natural sweetness, honey for its flavor and color and the smoke for the tannins. As you sip on the first pour, the flavors are changing in your smoked teapot. Giving you a bit of uniqueness in every bit you pour for yourself.

Cascara Highball

Recipe by Cesar Perez II

Ingredients:

• -1.25 ounce Santo Mezquila
• -1 ounce clay-aged cascara/tamarind cordial
• approximately 4 ounces of sparkling mineral water
• *Garnish
• Grannysmith apple fan
• Agave nectar
• Tajin

Preparation:

Add the Santo Mezquila and clay-aged cascara/tamarind cordial to a shaker tin set with large ice cubes (1x1) and shake.

-Strain into iced collins glass and top with Sparkling Mineral Water

-Garnish with Grannysmith apple fan dipped in Tajin and a Tajin "rim" painted on by a spongebrush dipped in agave nectar

*Cascara-Tamarind cordial

Deshell fresh tamarind pods and measure out 40g of ripe tamarind

Measure out 40g of Cascara shell tea (preferably full dehydrated shells)

Add all ingredients to a saucepan and add 1125ml of **clay-aged water and bring to a boil. Allow to boil for 15 minutes, turn off heat and allow the mixture to cool.

Strain off the solids and measure the yield of your “cascara tamarind water”

Blend all these ingredients together until fully dissolved

500g cascara tamarind water

500g natural cane sugar

11g citric acid

11g malic acid

11g tartaric acid

5g kosher salt.

Bottle and store for future use.

**Clay-aged water

-Pour 2L distilled water into an unglazed and unpainted cantaro/amphorae. Cover and store in a cool/dry/dark place for 24 hours. Bottle and store for future use..Allow the cantaro to completely dry before using it again.

Garnish:

Grannysmith Apple Fan Dipped In Tajin And A Tajin "rim" Painted On By A Spongebrush Dipped In Agave Nectar

Glassware:

Collins/Highball Glass

Cocktail Inspiration:

The most memorable cocktails are the ones whose elegance lies in their simplicity. The simple formula of spirit-plus-mixer is one that most bartenders and consumers often use, and like comfort food can be relied upon time and time again. I’ve sought to replicate this experience by making a homemade soda from flavors and ingredients not uncommon to Mexico.

Our homemade soda begins with tamarind which is found in many Mexican candies, and often paired with salted chili powder. Without all the additional sugar, it tastes very tangy and loaded with all sorts of earth-notes. This makes for a perfect “root” chord to our cocktail. The Cascara tea shares similar tasting notes, albeit a little brighter. The tea is unique with its flavors of dried fruit and has a mellow hibiscus tea-like taste that rounds out the heavier earth-tones of the tamarind.

All of this would be perfectly fine as-is, however the component that really kicks this cocktail into high-gear is the choice of water source for our cascara-tamarind cordial. Resting some distilled water in traditional Cantaro containers for a day infuses the water with a taste of Mexican clay/soil. Not only does this elevate some of the earthier flavor notes of the cordial, but also alludes to the methods of Mezcal production being firmly rooted in tradition. Ancestral flavors for an ancestral practice.

The attention to detail and respect Mezcaleros have for the plants and earth is something worthy of emulation and in that respect, is how I transcend the ordinary with my cocktail - The Cascara Highball.

Children Of The Moon

Recipe by Cesar Perez II

Ingredients:

• 1.25oz Santo Mezquila
• .5oz Giffards Aperitif Sirop
• .75oz Grapefruit Superjuice *
• 8-10 Mint Leaves
• 1ds Scrappy's Firewater Tincture
• 1ds Scrappy's Cardamom Bitters
• 5 drops Ms Betters Bitters Miraculous Foamer
• approximately 2oz of Fever Tree Sparkling Grapefruit
• Edible rice paper art

Preparation:

Shake all ingredients in a tin set with 1x1x1 cubes and double strain into an iced double rocks glass.

Top with Fever Tree Sparkling Grapefruit

Garnish with Mint Boquet and edible rice paper art.

**Grapefruit Superjuice

Gently peel skin off a medium Rio Star grapefruit and measure the yield

(examples are for 100g of Rio Star Grapefruit Peel)

Place peels In a sealable jar and add

80grams of food-grade citric acid (80% of peel weight)

20grams of food-grade malic acid (20% of peel weight)

3.33grams of MSG (3.33% of peel weight)

Shake gently for 30 minutes or until most of the solids have been absorbed by the Rio Star grapefruit oils.

Add contents of the oleo-citrate jar to a highspeed blender with 1666 grams of water (16.66 times the peel weight) Use some of the measured water to completely wash out the contents of your sealable jar. Blend on high for about 1 minute.

Juice the Rio Star grapefruit and fold into the blended mixture.

Strain off all contents with a cheesecloth or superbag, bottle and store for future use.

Garnish:

Mint Boquet And Edible Rice Paper Art.

Glassware:

Double Rocks Glass

Cocktail Inspiration:

The Children of the Moon is a cocktail that celebrates Santo Mezquila as a hybrid spirit that enjoys being the best of the two parts that make it up.

Agave is a peculiar plant having many wonderful characteristics: they thrive in some of the most inhospitable environments, often they take years or decades to reach maturity, and if you don’t mind a bit of anthropomorphizing, can be androgenous in the ways that they can be reproduced. Each species produces such unique expressions of Mezcal that often consumers feel the need to enjoy them on their own. Bartenders frequently choose to enjoy them neat and are often reluctant to blend expressions together. Santo Mezquila has chosen to take the two most popular varieties of Mezcal; Blue Weber and Espadin to produce a blend that is proud to transcend the ordinary.

I’ve been inspired to create a hybrid cocktail from 2 of my favorite Latin cocktails: The Paloma and the Mojito. The bright vegetality of Tequila pairs extremely well with fresh mint, and the mellow smoke of Mezcal Espadin feels right at home paired with grapefruit. The few earthen and peppery flavors that remain slightly latent are brought out with the addition of cardamom and bitter aperitivo. The final touch of firewater tincture adds a manageable kick of heat that would help this cocktail pair with Latin/Mexican cuisine.

Part Espadin, part Tequila

Part Paloma, part Mojito

The Children of the Sun is a cocktail that transcends definition and is a great example of how you can really have the best of both worlds.

Papi Churro

Recipe by Marie Yoshimizu

Ingredients:

• 2 oz Mezquila
• ½ oz of Butterscotch liqueur
• ¼ oz Allspice dram
• ½ oz Burnt Caramel Syrup*
• ~2 oz Cinnamon-Vanilla flavored salted cream***
• 1. Combine 2 oz of Mezquila, ½ oz of Butterscotch liqueur, ¼ oz of allspice dram, and ½ oz of Burnt caramel syrup in a mixing glass and stir with ice.
• 2. Strain into an Irish coffee glassware filled with ice.
• 3. Carefully add ~2 oz of the Cinnamon-Vanilla flavored salted cream on top.
• 4. Carefully garnish with the burnt salted caramel sauce and cinnamon sugar.
• 5. Enjoy!

Preparation:

*Burnt Caramel Syrup

1. Place ¼ cup of white sugar in a sauce pan at medium-low heat. Do NOT stir until the sugar is completely dissolved and starts to turn dark amber color.

2. Remove from heat, and slowly add ½ cup of boiling water.

3. Stir to combine.

4. Transfer half of the syrup into a heat resistant container to cool it off at the room temperature. (The other half is going to be used for the burnt salted caramel sauce below.)

5. Use or store it in the fridge.

** Burnt Salted Caramel Sauce

1. Place half of the burnt caramel syrup on the stove at low heat.

2. Right before the syrup starts to boil, and add 2.5 oz of heavy cream and stir well.

3. Add a pinch of salt and stir.

4. Add a teaspoon of unsalted butter to stir. (Add another teaspoon of unsalted butter to stir if the sauce is not thick enough.)

5. Remove from heat, and transfer the sauce into the heat resistant container to cool it off at the room temperature.

6. Use of store in the fridge.

***Cinnamon-Vanilla flavored Salted Cream

1. Whip 1 oz of whole milk, 1 oz of heavy cream, pinch of salt, a dash of vanilla extract, and a pinch of cinnamon powder (use a frother or stand mixer) until the mixture gets thicker.

2. Serve it on top of drinks.

Garnish:

Burnt Salted Caramel Sauce** And Cinnamon Sugar

Glassware:

Irish Coffee Glass

Cocktail Inspiration:

When it comes to flavors of Tequila or Mezcal based cocktails, I normally find sour or citrusy flavored drinks with a variety of citrus fruits, spicy drinks with different types of peppers, sometimes bitter drinks with coffee, and salty or tangy rim on a glass. As I personally have never had a sweet dessert cocktail with tequila or Mezcal before, I thought this unique flavored cocktail would transcend the ordinary. This cocktail is inspired by one of my favorite Mexican desserts, Churros. I incorporated the ingredients and flavors we may find in churros, such as vanilla, caramel, and cinnamon.

I chose Santo Mezquila as a base spirit because it is the first and only blend of tequila and mezcal which caught my eyes. As it brings the subtle agave flavor with a touch of smokiness together, and has a smoky-sweet finish, this Mezquila worked great with all the sweet ingredients in the cocktail, especially with the burnt caramel syrup and the burnt salted caramel sauce. The burnt salted caramel sauce can easily be made from the burnt caramel syrup with just two more simple ingredients, butter and salt, in it, which allows us to taste and feel two different flavors and textures. The salted cream is normally used on top of coffee or tea drinks, but I’ve found a way to incorporate it on top of the cocktail that does not include either coffee or tea to achieve the concept of “transcend the ordinary”.

Margarita Casino

Recipe by Stephen LaBarre

Ingredients:

• 1.5 oz Santo Reposado Tequila
• .5 oz Pierre Ferrand Dry Curacao
• .75 oz Pineapple Chipotle Shrub
• 1.5 oz Lime Juice
• .5 oz Pineapple Juice

Preparation:

Pineapple Chipotle Shrub - 1 cup pineapple, 1/4 cup chipotle peppers, 1 cup turbinado sugar, 1/2 cup apple cider vinegar, 1/2 cup water. Bring to boil, simmer for 10 minutes, cool to room temperature and strain.

For the cocktail- mix all ingredients and shake over ice, strain

Garnish:

Lime Twist And An Orchid

Glassware:

Coupe

Cocktail Inspiration:

I wanted a blonde margarita named after Rita Hayworth. Pairing pineapple with chipotle seemed fitting. The name Margarita Casino was her given name, and seemed to perfect name for a drink honoring her

The Santo Sip

Recipe by Alex Taylor

Ingredients:

• 2.0 Oz. Santo Mezquila
• 1.0 Oz. Honeydew-Rosemary Shrub*
• .5 Oz. Amontillado Sherry (I use Lustau Los Arcos)
• .25 Oz. Olive Brine
• 1 Barspoon Absinthe (I use Mata Hari)
• *Honeydew-Rosemary Shrub
• Ingredients:
• 650 grams honeydew melon
• 200 grams O Olive Oil & Vinegar California Citrus Champagne Vinegar
• 150 grams white sugar
• 2 sprigs rosemary, stems removed
• Methodology:
• 1. Combine all ingredients in a blender and fully puree.
• 2. Refrigerate and allow to infuse for at least 24 hours.
• 3. Fine strain to remove residual detritus. Strain through coffee filter to ensure removal of any remaining particulate matter.
• 4. Bottle, label, date and use as needed.

Preparation:

Preparation:

1. Combine all ingredients in shaker; shake for 15 seconds.

2. Fine-/Double-strain into chilled coupe.

3. Garnish.

4. Serve & enjoy.

Garnish:

1 Orange Peel, Expressed & Discarded;1 Picked Pimento Stuffed Olive

Glassware:

5 Oz. Coupe

Cocktail Inspiration:

Transcend the ordinary. Santo Mezquila does exactly this and rightfully deserves contrasting flavors to celebrate its uniqueness. A beautiful agave-based spirit, Santo Mezquila presents itself as food-friendly with earthy & smokey notes while including hints of fruit, saline and herbaceaous qualities. Balanced with a honeydew-rosemary shrub utilizing a citrus champagne vinegar, “The Santo Sip” is further layered with the nutty qualities of Amontillado Sherry, earthy saline from olive brine and underlying herbal complexity from the anise-forward absinthe. A hint of expressed orange oil provides brightness and welcoming aromas intermingling with the sweet smokiness of Santo Mezquila. Best enjoyed with charcuterie, aged cheese and cured accoutrements, “The Santo Sip” is the perfect start to an enjoyable time shared with loved ones as the Mezquila transcends the ordinary into something quite extraordinary.

Orlak El Infierno De Frankenstein

Recipe by Bradley Sanford

Ingredients:

• Santo Mezquila
• lime
• passion fruit syrup
• spirulina
• Blended
• Santo Mezquila
• Hibiscus guava syrup
• angostura bitters
• stirred

Preparation:

Hibiscus Banana Syrup

1 cup banana milk

8 oz cane sugar or piloncillo

1 oz hibiscus flowers

.5 oz black lime powder

Combine all ingredients in a saucepan. Bring to a boil and turn off heat. Let steep for 30 minutes for color. Finely strain & cool

Pickled Banana

1 cup spring water

1.3 cup white vinegar

.3 cup sugar

2 tbs salt

2 star anise pod

1 cinnamon stick

2 cloves

2 chile de arbol

Combine all in a saucepan, bring to a boil. Lower heat to a simmer for 5 minutes. Pour over green bananas or plantains - cool and refrigerate overnight.

1,5 oz Santo Mezquila

.75 oz lime

1 oz passion fruit syrup

1 barspoon spirulina

.75 cup ice

Blend all and pour into prepared glass

.75 oz Jamaican Rum

.75 oz Santo Mezquila

1 oz Hibiscus Banana Syurup

3 dash angustura bitters

Combine all in a mixing glass, stir for 15 rotations. Strain on top of blended component. Garnish and serve

Garnish:

Pickled Banana, Chile Mango

Glassware:

Hurricane Glass With A Chamoy & Black Lime Tajin Rim

Cocktail Inspiration:

I was partly inspired by the Mexican film Orlak el Infierno de Frankenstein (1960) - lots of melodrama and gore, and created from a multitude of parts. My entry transcends the ordinary by exhibiting that a drink doesn't have to be one thing or the other, it can be both. Thanks for your consideration

Homeward Bound

Recipe by Justin Silmon

Ingredients:

• 2oz Santo Reposado
• .75oz Belle De Brillet
• .75oz Cinnamon infused Dolin sweet vermouth
• 2 dashes Bittermans Burlesque bitters
• 2 dashes Bittermans Boston Bittahs
• 2 drops 20%saline solution

Preparation:

Infuse Doin sweet vermouth with cinnamon sticks for 24 hours at rate of 5 sticks per bottle.

Add all ingredients to mixing glass, stir and pour into coupe.

Smoke orange peel with hickory wood and garnish

Serve and enjoy!

Garnish:

Hickory Smoked Orange Peel

Glassware:

Coupe

Cocktail Inspiration:

The Homeward Bound is a cocktail that is brought together to invoke memories. I've tried to include a list of ingredients that will not just taste great but really pull out memories in the minds of the people who enjoy the drink by using common denominators that people of many cultures would find pertains to them in a warm, fun way. I tool the inspiration from the invented language of Esperanto that using phonics, rules, and words from many different languages to create something that everyone can understand a piece of and then understand the whole. The whole idea is to provide folks with a scape of flavors that will trigger off of each other into a melody that resemble something that might have been forgotten.

Rosy Cheeks

Recipe by Kirsten Laskoskie

Ingredients:

• 1.5 oz Santo blanco tequila
• 1/2 oz elderflower blend (equal parts St.Germain and St. Elder)
• 3/4 oz simple syrup
• 3/4 oz lime juice
• 2 barspoons rosewater

Preparation:

Combine ingredients and ice into tin. Shake and double strain into chilled coupe glass.

Garnish:

Edible Flower, Dried Rosebud

Glassware:

Chilled Coupe

Cocktail Inspiration:

I wanted to play up the floral notes present in Santo blanco tequila while also paying tribute to the bar I work at, which is where the rosewater comes in. My home bar, Rosewater, transcends the ordinary itself because of it's location in a cozy neighborhood in Clear Lake, Texas. You don't need to travel in to the city for great craft cocktails and delicious snacks. I love that my boss and those that have trained me have helped expand my knowledge and place a great emphasis on guest care. The rosewater and elderflower blend in this cocktail play well with the floral notes of the blanco tequila to create an overall balanced, floral, refreshing cocktail.

Ceviche-rita

Recipe by Christina Mercado

Ingredients:

• Cocktail:
• 1.5 oz Santo Tequila Blanco
• 1.5 oz Ceviche Marinade*
• 0.25 oz chili agave syrup*
• Ceviche Marinade:
• 6 oz orange juice
• 1.25 oz diced tomatoes
• 7 leaves of cilantro
• 1.5 oz lime juice
• 1 oz diced onion
• Chili Syrup
• 3.5 oz agave
• 1 jalapeno
• 1/4 tsp cayenne pepper

Preparation:

Cocktail:

- Rim a rocks glass, halfway with sea salt.

- Shake all ingredients with ice until chilled (appx 10 seconds)

- Strain over ice into the rocks glass

- Serve & Enjoy! (Tip: goes great with platain chips!)

Ceviche Marinade:

- Blend all ingredients in a blender until smooth

- Let sit for a minimum of 15 minutes (maximum 24 hours)'-

- Strain through a fine strainer and keep refrigerated until use.

Chili Syrup

- Bring agave and chilis to a simmer.

- Cook for 15 min and strain

- Keep in an airtight container until use.

Garnish:

Sea Salt Rim

Glassware:

Rocks Glass

Cocktail Inspiration:

This cocktail is inspired by the J1 students I currently work with at the hotel. Over the past year they introduced me to may dishes from their home country - Ecuador. The one that we shared the most was ceviche. We discussed how their classic marinade was different to other countries and one's I've been exposed to. We tried different fishes and garnishes. But what struck me the most was the way that I enjoyed the marinade just as much, if not more than the fish!

This cocktail transcends the ordinary by taking two seemingly ordinary items: ceviche and a margarita - to create an extraordinary experience. The ceviche marinade is bright in flavor with a fresh sweetness from the orange and soft savory notes from the onion and cilantro. It compliments the fresh and spicy notes in the Santo blanco tequila to create a rich cocktail that is completely unexpected and that celebrates to beautiful Latino cultures.

Scorpion Honey

Recipe by Derek Palmer

Ingredients:

• 1.5 oz. Santo Reposado
• 1 oz. Honey Habanero Moonshine
• 1/2 cup charred sweet corn
• 2 slices of Fresno Pepper
• 1 egg white
• 1 dash of agave
• Juice of half a lime

Preparation:

Muddle charred corn vigorously

Add pepper and muddle lightly

Add spirits, egg white, lime and agave and shake vigorously

For 30 seconds

Add ice and shake again

Double strain into a coupe and add

Candied Fresno Pepper garnish

Garnish:

Candied Fresno Pepper

Glassware:

Coupe

Cocktail Inspiration:

A quote from a Tom Robbins book I read in college, an ode to tequila was my inspiration for this cocktail.

“Tequila, scorpion honey... O tequila, savage water of sorcery, what confusion and mischief your sly, rebellious drops do generate!”

I wanted to bring in traditional Mexican ingredients that aren’t usually seen in cocktails and combine the creaminess of corn milk and honey, the bitter brightness of lime juice, and the rock and roll heat and spice of habanero moonshine and pepper to make a cocktail that shouldn’t work but is absolutely delicious.

Summer’s Paradox

Recipe by Jennifer Pilling

Ingredients:

• 3/4 oz. Lemon juice, 3/4 oz. Cantaloupe Syrup, 2 oz. Shishito pepper infused Santo Blanco

Preparation:

Start cantaloupe syrup by removing seeds and cutting up a whole, fully ripe cantaloupe. Place in blender and fill 2 cups water. Blend on high for one minute and then proceed to strain through a super bag. After straining add equal parts sugar to grams of liquid and fully dissolve. If in a pinch, monin cantaloupe syrup can be substituted in! To make the shishito infused tequila, take 8 oz of shishito and cut them into small rings. They do not need to be finely diced. Soak in 64 oz overnight (8-12 hours depending on the produce) and then strain thoroughly or super bag.

Garnish:

Cantaloupe Melon Ball On A Garnish Stick

Glassware:

Large Coupe Glass

Cocktail Inspiration:

Working in the service industry in Houston is a very special experience I wish almost everyone could have. I live in such a diverse and culturally rich area and being able to take a short drive and experience so many different types of food and drinks has made me a better bartender and person. I wanted to create a cocktail that reflects the flavors of where I live while also helping others expand their palate and try new things. I believe cocktails are a gateway and a very special tool that help people dip their toes into entering different parts of their city they haven’t experienced yet. It’s very inspiring to be apart of that journey.

The Two Fridas

Recipe by Cait Wallace

Ingredients:

• Santo Blanco Tequila, Fortnum & Mason Smoky Earl Grey tea, Falernum, pineapple syrup, fresh sage, egg white, lemon juice, black pepper

Preparation:

Pineapple syrup: add equal parts fresh and frozen pineapple to a blender, add half their weight in boiling water, blend one minute, double strain then fine strain using a super bag, weigh remaining liquid then add equal parts white sugar by weight, add 1 oz Everclear

Infuse 2 oz of Santo Blanco with 1 tablespoon of smoky earl grey tea for 3 minutes, fine strain then add to shaker, add 0.5 oz Falernum, 0.75 oz pineapple syrup, 0.75 lemon juice, 0.75 egg white and one sage leaf to shaker. Shake with ice. Strain and dry shake. Fine strain into coupe glass. Add sage and black pepper garnish.

Garnish:

Rub A Fresh Sage Leaf Around Rim Of Glass. Crack Black Pepper On Top Of Cocktail And Top With Fresh Sage Leaf.

Glassware:

Large Coupe Glass

Cocktail Inspiration:

This cocktail is inspired by Frida Kahlo, and was named after her self portrait The Two Kahlos. This painting symbolizes Frida’s inner struggle to understand her identity as an individual and portrays her European and Mexican heritage. This cocktail is a tribute to her, and by using Santo Blanco tequila with a smoky earl grey tea, represents both her Mexican and European heritage. Frida was known for being eccentric, a feminist, and rejecting the cultural and societal norms of her time. I decided to use pineapple, egg white, sage and black pepper in the cocktail as a way to reject the norms for tequila cocktails while still complimenting the earthy, citrusy and floral notes of Santo Blanco. When creating this cocktail, I tried to imagine what kind of cocktail Frida Kahlo would create, knowing that her work, to this day, transcends the ordinary.

Desert Storm

Recipe by Dean Jones

Ingredients:

• Santo Blano tequila, water melon CBD oil, almond orgeat, hibiscus, lemon juice, grape fruit soda

Preparation:

In a shaker tin, add 1.5 oz santo blanco tequila, 2 drops CBD oil, .5 oz almond orgeat syrup, .5 hibiscus syrup, .5 lemon juice shake, strain over ice in a Collins glass topped with grape fruit soda.

Garnish:

On The Side Of The Glass Rim With Agave And Tajin And A Lime Wheel.

Glassware:

Collins Glass.

Cocktail Inspiration:

I got the inspiration from a Paloma cocktail. I added a twist to it by adding the hibiscus and the orgeat, it complements the santo tequila very well and the tajin on the glass adds a cool look to the drink and it taste really good together. My drink is staying on theme because like the santo blanco tequila being from Mexico, the tajin keeps the theme and ties the whole cocktail recipe together.

Cazador De Dragones (Dragonslayer)

Recipe by John Aquino

Ingredients:

• 2oz Santo Silver Tequila
• 4oz Dragon Blood
• .25oz Sour AF Lime
• 1 tsp Wildflower Honey Water
• Top with soda

Preparation:

Dragon Blood-- 3 cups fresh strawberries, 3 cups fresh rough chopped rhubarb, 2 cups frozen red dragon fruit cubes, 1 cup water, .75 cups sugar; pour into a blender, blend well, fine strain.

Honey Water-- 1.5 to 1 ratio Wildflower Honey to filtered water

Pour all ingredients over a large ice cube in an 11oz double rocks glass , quick stir, top with soda. See garnish

Garnish:

Skewer Of Lime Peels To Resemble A Dragon. Use To Stir And Leave 2 Peels In Glass

Glassware:

11oz Rocks Glass

Cocktail Inspiration:

Sammy-- you have overcome SO many obstacles since you were a kid that THAT was the main inspiration for me. I won't go into the story, but God Bless you for hangin' tough. I am a HUGE VH fan (seen VH 15 times since 1978), and the crap you had to take when you first joined was crazy and unwarranted, then came the #1 hits and epic success! To compare, DLR was the dragon and you were the slayer. MASSIVE RESPECT TO YOU!

Guy--you came on the scene as a total outsider with the look and the vibe, and I know that rattled a bunch of feathers in the industry, but you made everything cool and chill, and the focus on the unknown gems in America was SO MUCH appreciated by myself (and some of my friends that were featured).. for that, we thank you. BUT... raising $20 million for us when many of the big groups were taking PPP money and not doing the right thing, THAT deserves an even bigger THANK YOU!

My cocktail transcends the ordinary by using a combo of flavors that are good by themselves but even better when combined. The color is amazing, you can still taste the nuances of Santo Silver, it is fun and flavorful and easily replicable (more sales for you hopefully)! Plus, with Guy driving the red Camaro and Sammy being The Red Rocker, it just makes sense!

¿Por Que Nó?

Recipe by Joan Villanueva

Ingredients:

• 2 oz santo tequila reposado
• 1 1/2 lime juice
• 1 oz apricot coconut syrup
• 1/2 oz Skrewball peanut butter whiskey
• 1/4 oz fernet Branca

Preparation:

1. Add all ingredients to blender cup

2. Add ice and blend

3. Garnish with Mallort whipped cream and toasted coconut

Apricot-coconut recipe

1. Mix equal parts coco Lopez and apricot preserves

2. Store in fridge when not in use

Mallort whipped cream recipe

1. Mix equal parts sugar and heavy cream (4 oz each)

2. Whisk until right texture is achieved

3. Add 1/2 oz of Mallort and gold

Garnish:

Mallort Whipped Cream And Toasted Coconut

Glassware:

Pilsner

Cocktail Inspiration:

I wanted to create a cocktail what had a tiki vibe to showcase the versatility of Santo reposado.

The name came from the theme when I was putting the cocktail together as I kept putting the ingredients together I asked myself Por que nó? (Why not?).

Almost Naked, Somewhat Famous

Recipe by Jake Loberti

Ingredients:

• 1oz Santo Mezquila
• .75oz passion fruit puree (I used Goya frozen)
• .75oz Yellow Chartreuse
• .5oz Campari

Preparation:

Shake all components with ice, serve in a rocks glass over ice, no garnish.

Garnish:

None

Glassware:

Rocks

Cocktail Inspiration:

The phrase Transcend the Ordinary was definitely a fun prompt for this competition. I began by breaking down the phrase. To me, ordinary in the cocktail world makes me think of a classic cocktail. When we need to relax and reset, we order something that makes us comfortable: a Manhattan, Negroni, etc… When we want to step out of our comfort zones, try something new, and are feeling fun, we often don’t realize the new cocktail we’re drinking is a riff on a classic (unless you’re a bartender ;) ).

Transcend the Ordinary to me means creating a fantastic riff on a classic cocktail. For this, the Santo Mezquila is an amazing pick and is such an approachable, versatile spirit not being too smokey.

One of my all time favorite cocktails is the modern classic Naked & Famous, which is a Last Word-style cocktail. Every time I hear the name and drink the cocktail I think of rock & roll and the movie Almost Famous. Having the opportunity to create a cocktail with Mezcal, my mind immediately went to this cocktail and I wanted to make a variation to make it transcendental.

Almost Naked, Somewhat Famous is a cocktail fit for a rock star, tropical getaway, or sophisticated sip worthy of Sammy Hagar and Guy Fieri’s endorsement.

This cocktail has a base of Mezcal, uses passion fruit as the primary acid, and uses campari and yellow chartreuse as an amazing bitter / herbal experience.

The Metamorphosis

Recipe by Brittany Heulitt

Ingredients:

• Santo blanco tequila
• Soho lychee liquor
• Tempus Fugit Liquor De Violettes
• Fresh lemon juice
• Butterfly pea flower cubes
• Fever tree grapefruit soda
• La Marca rose Prosecco

Preparation:

Build in a large wine glass

1.5 Santo tequila

.5 soho lychee liquor

.5 Tenpus Fugit Liquor De Violettes

.25 lemon juice

3 oz fever tree grapefruit soda

Add butterfly pea flower ice cubes

Stir

Top with 2oz rose Prosecco

Garnish:

Baby’s Breath Flower

Glassware:

Large Wine Glass

Cocktail Inspiration:

The inspiration to my cocktail is from my favorite insect…. the butterfly. Butterflies are a universal symbol of transformation and spiritual growth. To transcend the ordinary cocktail I used butterfly pea flower tea and made ice cubes. The ice cubes begin with a beautiful deep blue color… as you add them to the cocktail they the blue color of the tea changes to deep violet or purple when the pH level is altered. The addition of lemon and grapefruit juice or another acid causes these color changes. Transforming like a butterfly from a ordinary caterpillar into a beautiful butterfly this cocktail goes from ordinary to extraordinary. I used the liquor de violette to incorporate a floral accent to the cocktail. The lychee for a light bright sweetness and the grapefruit soda for the amazing flavor and beautiful color. Topping it with the rose Prosecco to give it a light , bubbly finish. Baby’s breath garnish. A simple elegant flower to tie this beautiful cocktail together.

Corozon De Sandia

Recipe by Eric Lopez

Ingredients:

• 1 1/2 oz. Santos Reposado tequila
• 3/4 oz. Fresh lime juice
• 3/4 oz. Spicy Piloncillo syrup*
• 3 cubes fresh watermelon (1” cubes)
• 3 dashes of orange bitters
• * Spicy Piloncillo syrup:
• - 9 oz. Of Piloncillo loaf
• - 8 oz. Water
• - 3 dried Chile de Arbol pods
• - 2 dried California chili pods
• Boil water and add Piloncillo till idissolved. Let boil on medium heat for 3 minutes. Take off heat and add chilies. Let chilis steep for 1 hour. Taste every 30 minutes to inspect spice. Spice should be hot but tolerable. Strain and bottle.

Preparation:

Muddle watermelon then add all other ingredients. Shake and strain over fresh ice into a 12 oz. double old fashioned glass rimmed with Tajin.

Garnish:

Watermelon Cube And Lime Wheel.

Glassware:

Double Old Fashioned

Cocktail Inspiration:

Living in Southern California I get to experience fair weather almost year round. I also have a large Latin influence In my community. My inspiration stems from both influences. Since I was a kid I remember my family and friends would gather outdoors cooking, dancing and enjoying being together. Carne asda and aqua frescas where a staple. The cocktail brings the freshness of sandia and lime and balances Santos Reposado peppery finish while highlighting the barrel flavors. A little spicy kick let’s you know your alive.

Tequila Mockingbird

Recipe by Buddy Gormley

Ingredients:

• 1.5oz Santo Reposado
• 0.5oz Mezcal
• 0.5oz Campari
• 1.0oz Pineapple
• 0.5oz Grapefruit
• 0.5oz Lime
• 0.5oz Orgeat
• 3 Dashes Scrappy's Fire Bitters
• 10 Dashes Angostura Bitters

Preparation:

Add all ingredients to a shaker, shake over large format ice

Fill a collins glass with crushed pebble ice

Pour cocktail over crushed pebble ice

Top with 12 Dashes Angostura Bitters

Garnish:

2 Intertwined Lime Wheels

Glassware:

Collins Glass

Cocktail Inspiration:

Tequila Songbird:

I was inspired by the classic Tiki cocktail, the Jungle Bird, as I wanted to give this classic cocktail a bold, Santo Tequila worthy facelift, straight from Music City, Nashville, TN.

Taste wise, this cocktail is anything but ordinary, as it boldly dares to excite every facet of your palate. From the nuttiness of the Reposado and Orgeat, the bitter smokiness of the Mezcal and Campari, the sweet and sour notes of tropical fruit, and finally to the spice of fire and angostura bitters, you will be instantly teleported to the party streets of Flavortown, USA.

Visually, this cocktail is the sizzling fajitas of your bar - the ombre effect of the angostura paired with the neon pop of intertwined lime wheels, this will make heads turn, get lost in the paparazzi flashing of every influencer's camera phones, and have everyone asking "What is that?!" "Can I order one?!" A true showstopper.

The Tequila Songbird delivers such an extraordinary experience that it'll have you and all of your guests singing its praises for years to come!

Till Death

Recipe by Akil Babb

Ingredients:

• 1 /12 oz Santo blanco
• 1/2 oz Aperol
• 1/2 oz lime juice
• 1/4 oz orange juice
• 2 bar spoons of serrano infused marmalade
• 4 Dashes of grapefruit bitters
• Sage hydrosol mist
• A mix of Sriracha salt and tajin down the glass

Preparation:

Dice up 2 Serrano peppers and thrown into jar of marmalade. Mix thoroughly and let sit in fridge for 2 days. Use as you wish!

Garnish:

Sriracha Salt, Tajin And A Sage Smudge Stick

Glassware:

Large Glencaren Glass

Cocktail Inspiration:

My love of Tequila is unconditional. The taste, the smell, the creation of it. How much hard work goes into every bottle of agave. A friend once asked me in the voice of pee-wee Heramn. "Then why won't you marry it then?!?!" I looked at him, took a shot of Santo blanco and simply stated, till death do us part."

Heart Of Gold

Recipe by Lauren Pellecchia

Ingredients:

• • 1.75 oz Santo Reposado
• • 1.5 oz Pear-Peach Nectar*
• • 1 oz Honeycrisp Apple Cider
• • 1 oz Pecan-Cinnamon Orgeat**
• • .25 Ginger Liqueur
• • 1 Egg White

Preparation:

In a shaker tin, combine all ingredients. Dry shake for 12-15 seconds. Add 1 large ice cube and wet shake for 15-18 seconds. Double strain through a fine mesh strainer into a Coupe. Garnish with a Brûléed Apple slice and a spritz of Toasted Almond-Peach Bitters Blend***.

*Pear-Peach Nectar

• 1 Ripe Peach

• 2 Asian Pears

• 1 tbsp Spice Bush Berries (if not available, sub All Spice Berries)

• 1 ½ cups Water

• 1 pinch Kosher Salt

1. Wash Peach and Pears. Cut fruit into chunks and place in a medium pot.

2. Add Spice Bush Berries, Salt, and Water. Place over medium heat.

3. Bring to a boil, stirring occasionally. Reduce heat and let simmer, stirring occasionally, 20 minutes.

4. Remove from heat and let cool about 10 minutes. Using a muddler or potato masher, break down the fruit.

5. Pour through a fine mesh sieve to separate the Nectar. Store Nectar in the refrigerator until ready to use.

**Pecan-Cinnamon Orgeat

• 146 grams Whole Raw Pecans

• ¼ cup Granulated Sugar

• ¼ cup Light Brown Sugar

• 1 Cinnamon Stick

• 16 oz Water, divided

1. Preheat oven to 350o. Place Pecans on a baking sheet and toast 7-9 minutes, shaking the baking sheet every 2-3 minutes. Remove from oven when fragrant and color has deepened slightly.

2. Place Pecans in a blender or food processor and add 6 oz of water. Pulse until uniformly but roughly chopped. Pour into a nonreactive bowl.

3. Bring remaining 10 oz of water to a boil, and pour over nut mixture. Add Cinnamon Stick. Stir well to combine. Cover and let sit undisturbed for 3 hours.

4. Remove and reserve Cinnamon Stick. Pour mixture through a cheesecloth lined sieve, squeezing as much liquid out of the pulp as possible.

5. Place liquid in a pot over low heat, and stir in Granulated and Brown Sugars. Add back in Cinnamon Stick. Stirring often to dissolve sugar, keep on heat for 20 minutes, not allowing the temperature of the liquid to exceed 160o.

6. Remove from heat and allow to cool completely. Discard Cinnamon Stick. In a sealable container refrigerate Pecan Orgeat until ready to use.

Toasted Almond-Peach Bitters Blend***.

• 1 Part Fee Brothers Toasted Almond Bitters

• 2 Parts Fee Brothers Peach Bitters

1. Combine Bitters in an atomizer, and shake gently to combine.

Garnish:

Brûléed Apple Slice And A Spritz Of Toasted Almond-Peach Bitters Blend

Glassware:

Coupe

Cocktail Inspiration:

I’m sure my experience is not unique; I would even go so far as to say that it is ordinary. We live in a go-go-go society and like so many of us, I find myself rushing from one commitment to the next, always looking ahead to the next meeting, phone call, or appointment. I, and I know I’m not alone here, spend so much of my day experiencing the world through the filter of my phone, ordering groceries or dinner through an app, zoom calls and emails, posting and mindlessly scrolling on social media.

It can be an effort to close the computer and put away the phone, but when I do, when I make the choice to be present, an ordinary moment becomes so much more. Almost every week I visit my local farmers market, I leave my phone in the car, and just enjoy the experience. You can mark the passage of time, spring to summer and summer to fall, by what produce the farmers bring to market. And if I’m lucky, there is a week or two when the seasonal harvests overlap, when you can experience the last peaches and the first pears and apples of the year. It’s a time when the days still have the warmth of summer, but the breeze is a bit cooler and evenings bring a bit of a chill. These days are when I find it easy to step away from the technology, and sit in the sunshine. The summer flowers, while still blooming, are starting to lose their vibrancy – but in the trees you can see the first few leaves starting their transformation into auburn, gold, and scarlet.

My cocktail is inspired by the magic that this time of year has to offer. The Pear-Peach Nectar brings out the vanilla and baking spice notes of the Santo Reposado while the Apple Cider and Ginger highlight the cinnamon and citrus notes. The orgeat and egg white bring a subtle richness and creamy mouthfeel to the cocktail. This is a cocktail to be enjoyed with friends, old and new, in celebration of being anything but ordinary.

Xocolatl Helado

Recipe by Jessie Marrero

Ingredients:

• 1.5 oz Peanut butter infused Santo Reposado
• 2 oz evaporated coconut milk
• 1 oz Abuelita brand chocolate (melted)
• Pinch of sea salt
• 3 dashes Fee Brothers Aztec Chocolate Bitters

Preparation:

All ingredients are added to a cocktail shaker and shaken with ice. Strained into a double rocks glass. Fresh ice added. Garnished with cayenne pepper and a flamed cinnamon stick.

PB infused tequila: in a glass container, combine 2 oz natural peanut butter with 4 oz of Santo Reposado. Let infuse for 4 days. Shake well before use.

Abuelita chocolate should be melted with a bit of coconut milk before use.

Garnish:

Cayenne Pepper And Flamed Cinnamon Stick

Glassware:

Double Rocks Glass

Cocktail Inspiration:

So this cocktail is an homage to the Mexican hot chocolate my best friend makes. While she doesn’t make it as often anymore, once I saw my own pack of Abuelita chocolate, I knew I wanted to recreate a boozier version and transcend the ordinary by following a xocolatl recipe. This is kicked up a notch by adding a bit more salinity, fuller mouth feel with cacahuates, and making it cold!

Que Veneno

Recipe by Norton Christopher

Ingredients:

• 1.5 oz Santos Reposado Tequila
• .5 oz Aperol
• .85 oz Black Pepper Coriander Syrup
• 1.5 oz watermelon juice
• .5 oz lime juice
• .5 lemon juice
• Cilantro pinch
• Jalapeno pinch

Preparation:

Muddle jalapeno and cilantro in small shaker tin.

Add remaining ingredients to the small shaker tin.

Add ice - shake well to homogenize

Double strain into rocks glass with large format ice cube

Garnish with seasoned watermelon cube

Black Pepper Coriander Syrup:

500g sugar

500g water

50g black peppercorn

25g coriander

Bring all to a low boil for 15 minutes. Let steep while cooling. Double strain out solids.

Garnish:

Watermelon Cube With Salt, Cracked Black Pepper, And Lemon Zest

Glassware:

Rocks Glass

Cocktail Inspiration:

I was raised on a small farm in North Louisiana. During the summer months, every time we would go into town, we would stop at this house that was always kindly guarded by a very sweet older man that grew several varieties of watermelon. I always volunteered to ride into town on these days so I can hand pick my favorite watermelon, which often times back then was actually an orange watermelon because I thought they were so unique. Even though I jumped at the opportunity to select the prized orange, it could never replace the authenticity of a red melon. We would slice them open, perfectly ripe, rich in color with a succulent fruity water content. Spread out across the table on layers of last weeks newspaper, we would generously season with salt and black pepper, and have optional lemon wedges to accent and lift the watermelon even more. Much like enjoying with a pour of tequila the salt and citrus enhances all of the great characteristics that we love. This reminded me of a line in one of Sammies songs Mas Tequila,"Take your vitamin "T" with salt 'n lemon slice". Its these subtleties that bring us together, that show us we are all the same. How we can take similar ingredients and different concepts and merge them to create a greater equal. This is the power of food. This is the power of spirits. This is the power of Tequila. So to this I say, "Que Veneno?" Salud!

Namaste

Recipe by Melissa Powell

Ingredients:

• 1.5 Ounces of Santo Fino Reposado
• .25 Ounces of Lime Juice
• .25 Ounces of Simple Syrup
• 3 Strawberries Quartered
• 2 Dashes of Fee Brothers Black Walnut Bitters
• 3 Ounces Vita Coco Coconut Water
• Frozen Coconut Fruit Bar (Whole Fruit Brand Used)
• Publix Sweetened Coconut Flakes Toasted*

Preparation:

*Lightly toast the Coconut Flakes with a culinary torch.

Rim 9oz Rocks Glass with Toasted Coconut Flakes.

Put 3 Strawberry Slices on a bamboo fruit skewer and set aside.

In a Cocktail Mixing Glass, add the remaining strawberries, fresh lime juice and simple syrup.

Muddled until Strawberries are mostly juiced.

Add Santo Fino Reposado Tequila and Coconut Water.

Add Ice and stir using a bar spoon.

Add coconut fruit bar to rocks glass and drip 2 dashes of black walnut bitters down the front of the fruit bar.

Strain the cocktail mixing glass ingredients over the fruit bar.

Add strawberry garnish across the glass.

Enjoy!

Feel free to use Coconut Fruit Bar as a stirrer.

The more it melts the creamer the drink gets!

Garnish:

Toasted Coconut Rim, 3 Strawberry Slices On Fruit Skewer And Coconut Fruit Bar

Glassware:

9 Ounce Rocks Glass

Cocktail Inspiration:

The name of the cocktail is a tribute to Guy Fieri's late sister Morgan. I know that this experience shaped and formed Guy into the loving and compassionate person he is today.

I became a huge fan once I heard about him marrying 101 same sex couples in Florida in honor of his sister.

Guy also gave back so much to the hospitality and restaurant industry during COVID.

It's people like him that are an inspiration and continue to be so.

In honor of both Guy and Morgan, the cocktail is meant as a tribute to both of them. It's light and refreshing and gets sweeter with each passing moment.

Also meant to be the perfect cocktail for the Florida weather.

I hope you enjoy this tasty and unique cocktail as much as I do. It's so easy to drink you might just be tempted to over indulge. If you do, it's ok, coconut water is a great hungover cure.

Footnote: we also produced a video of us making the cocktail.

Link: https://drive.google.com/file/d/1bMZQx8tF__DOq2C5NtyKhZW2bAnQSf8V/view?usp=sharing

La Extraordinaria

Recipe by Carol Donovan

Ingredients:

• 2 oz Santo Reposado tequila
• 1.25 oz Organic Carrot Ginger Turmeric juice (I used RW Knudsen)
• .75 oz Organic Mango nectar
• .5 oz Balsamic Vinegar cream (I used Dell'Alpe)
• 2 large sprigs fresh basil
• For garnish: Tajin mixed w/light brown sugar
• For garnish: Large sprig of basil

Preparation:

Rim collins glass with a combination of light brown sugar & Tajin.

Muddle basil and vinegar cream in mixing glass. Add remaining ingredients and stir without ice.

Strain over crushed ice into prepared collins glass.

Garnish with basil.

Enjoy being transported to a beautiful sunny morning in the agave fields in the Highlands of Jalisco!

Garnish:

Tajin-brown Sugar Rim & Sprig Of Basil

Glassware:

Collins

Cocktail Inspiration:

In order to Transcend the Ordinary, I wanted to find a delicious alternative for every ingredient I would typically reach for when making a delicious tequila cocktail. I enjoyed this creativity challenge, and was pleasantly surprised by how delicious these definitely not ordinary ingredients came together. Often we will substitute for one ingredient, but taking this as a challenge to transcend and substitute for ALL of my usual tools was just so much fun! I hope you enjoy this foray into transcendence as much I do!

I chose organic ingredients to honor the pure ingredients and processes which are part of the Santo tequila ethos. The carrot juice provides the weight and really plays nicely with the Santo reposado. The balsamic cream both replaces the acid of citrus and adds surprising notes to the overall beverage. And, rather than agave nectar or another syrup, the mango nectar is yet another surprise that somehow just works - especially with the basil.

Over crushed ice, this is a truly surprising refresher for any time of day.

I wanted others to be able to enjoy this unique libation without having to try to recreate my homemade ingredients, so I have used organic products which can be purchased everywhere to make the fun of this accessible to everyone.

Mango Stinger Margarita

Recipe by Kay Mohamed

Ingredients:

• 2 oz. Santo Reposado Tequila
• 2 oz. Mango Nectar
• 1 oz. Chili-Brown Sugar Syrup*
• 1 oz. Lime Juice
• 0.5 oz Lemon Juice

Preparation:

Combine all ingredients in a shaker tin, add ice. Pour & Strain over ice in Rocks Glass.

*Chili-Brown Sugar Syrup*

2 cups water

4 cups Dark Brown Sugar

1 dried New Mexico Chili pod

2 dried Ancho Chili pod

1 cinnamon stick

Combine ingredients in saucepan, bring to boil. Let cool & Strain.

Garnish:

Tajin Rim, Mango Slice,, Edible Flowers

Glassware:

Rocks

Cocktail Inspiration:

My inspiration for this cocktail was to create a sweet heat margarita but with ingredients I keep around the house to compliment Santos Reposado tequila. During the pandemic I kept busy making birria tacos & margaritas for my friends & neighbors, even selling them at one point to where it took off really well but afterwards I had to return to normal life of bartending. (Well as normal as we can get) I still haven't stopped trying to actualize that goal again and neither has my friends. I constantly get asked about my birria & margaritas. I decided to combined the 2 considering the task at hand. I Still wanted my cocktail to be spirit forward and let Santo Reposados clean flavor speak for itself. I keep dehydrated chili pods on hand, and how many of us have brown sugar we barely use. I decided to make a sweet smokey and yet a little kick of spice syrup instead of the regular agave & combine that with the sweetness of mangos. The reposado has a hint of oakiness and charred notes that paired well. My aim was to transcend simple ingredients and my enjoyment of making others smile into something spectacular. I wanted a sweet, back of the palate heat as well as something refreshing to sip on while I make birria with my friends and create new (and better) memories and for what's to come. I feel as with the makers of Santo Tequila's personalities thats something they would be able to relate to as well.

Stormy Love

Recipe by April Tavernaro

Ingredients:

• 2oz Santo Repo tequila
• .25oz lemon juice
• .25oz Suze
• .25oz Spicy Agave syrup
• .30oz Mango Purée
• 1oz Tomato water cloud

Preparation:

Shake all ingredients except Tomato Cloud with ice. Strain into coupe. Spoon cloud foam on top. Sprinkle edible flowers

Mango purée, add white sugar and bring brix to 30

Agave syrup- 1/1 ratio at 50brix. Dice 2 jalapeños per cup. Rest for 45 min then strain

Tomato water Cloud foam- 2 parts

5 heirloom tomatoes, 25g salt, 10g bay leaves, 10g Thyme, 10g fresh horseradish, 5 celery sticks, 2 jalapeños, zest of 1 lemon, 40g lemon juice.

- Ground the dry spices and save. Then juice Tomato, celery, horseradish. Add lemon juice, then mix the dried spices and salt to juice. Re-mix the remaining pulp from juice and mix. Strain through coffee filter over night in fridge.

To make the tomato water into a foam. Mix 2oz water with 1 tsp sucro powder. Heat till mixture bubble while constantly whisking. Remove from heat and put in ice bath. Once temperature cools, add 1 cup of tomato water. Mix with immersion blender until a foamy layer has covered the liquid surface. Cover with lid. Last 3 days.

Garnish:

Micro Flowers

Glassware:

Coupe

Cocktail Inspiration:

When I think of summer, Tequila is what come to mind. Stormy love was inspired by my love for summertime in the desert.

If you’ve never witnessed a Desert Monsoon, you’re missing one of the most beautiful sunsets. When monsoon season hits, it’s the love affair from the desert rain and the lightning show in the sky.

I wanted to create a drink that is a passionate showcase of the summer heat, with unique flavors. I decided to take savoy notes from tomato and lighten them from a traditional use as a heavy purée. Then using mango as a sweet and tangy experience to add to smooth finish of Santo Repo tequila.

I love to incorporate my flavor memories as a child, growing up with the Mexican culture. Mango Raspados with my favorite beverage a Michelada. Taking the past and transcending it to the future.

Salud!

It Takes Two To Mango

Recipe by Bryson Ryan

Ingredients:

• 2 oz Santo Fino Reposado Tequila
• 2 oz Mango Passion Fruit Juice
• .75 oz Fresh Key Lime Juice
• .5 oz Cinzano Rosso Vermouth
• .5 oz Sugar Cane Syrup
• 1 bar spoon Tamarind Paste
• a tiny pinch of Goya Ground Black Pepper

Preparation:

combine all in a cocktail shaker, and then shake over ice. Strain only with a Hawthorne. Serve in a rocks glass.

Garnish:

Organic Dried Mango

Glassware:

Rocks Glass

Cocktail Inspiration:

Perhaps this is no ordinary tiki drink. And indeed for a brief moment I had visions of an entirely new sub genre of cocktail. This cocktail aims to trade originality for sensibility. It finds exotic flavors by combining ingredients with imagery, and imagines a cocktail culture in a world untouched by human ingenuity. The drink itself is surprisingly subtle, with each component making a distinct contribution.

Indigo Fire

Recipe by William Santiago

Ingredients:

• 2 oz Santo Mezquila
• 1 oz Pineapple Juice
• 0.75 oz Blueberry Syrup
• 1 oz Basil-Ginger Syrup
• 0.5 oz Lemon Juice
• 1 dash Ghost Pepper Tincture

Preparation:

In a shaker tin add Mezquila, Pineapple Juice, blueberry syrup, lemon juice, ginger basil syrup and a dash of ghost pepper Tincture. Top with ice and shake vigorously. Strain and dry shake to froth up and pour into eve coupe glass. Garnish with lemon peel or dehydrated Pineapple on top of foam.

Blueberry Syrup

Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.

Basil-Ginger Syrup

Place 1/4 cup chopped ginger and 1/4 cup water in blender and blend until fully ground. Strain through cheesecloth into a jar. Place contents of cheesecloth back into blender with another 1/4 cup of water and repeat process. Place ginger juice to the side. On a saucepan bring 1 cup of water to a light boil. Remove from heat and add 1 cup of sugar, mix until fully dissolved. Add 1 cup of basil and let steep for about 8-10 mins. Strain and add to ginger juice, with 1 tablespoon of angostura bitters and stir. Refrigerate.

Ghost Pepper Tincture

Wearing gloves, take 8-10 fresh ghost peppers and cut into wheels. Place in a mason jar and top woth high proof grain alcohol. Let sit for at least a week, shaking often. Transfer to a dropper bottle and label.

Garnish:

Lemon Peel Or Dehydrated Pineapple Flower

Glassware:

Eve Coupe

Cocktail Inspiration:

As I was playing around to try to break away from the ordinary, I hit a mental block that lasted a few weeks. How could I come up with something that transcends the ordinary, something new. Food has always served as inspiration for my cocktails and this one is not any different. During those days, the kitchen handed me some blueberry syrup that they had just made for a dish and had excess and wanted to see if I could use it, so I took that as my building block. Taking Fieri's love for flavor, I went hunting for ingredients in the kitchen and came up with a ginger basil syrup out of ingredients we had in stock, the basil bringing savory notes to the game whilenthe ginger provodes a crisp bite. My love for heat in cocktails could not be kept in check, so I used some homegrown ghost peppers and made a Tincture to enhance the flavor and aroma of the cocktail and to add some heat to make my drink pop like Guy's famous fiery shirt. By adding some pineapple to the mix, it added the acidity that it was lacking and the tartness of the lemon served as a bow tie that tied all the ingredients together. And so the Indigo Fire was created, a tart and savory blueberry martini at heart enhanced with the smokey Agave notes that Santo Mezquila so masterfully provides, and a bit of heat to make you thirsty for more, while still being refreshing and crisp to the palate. Salud!

Cochinita

Recipe by Eric Harding

Ingredients:

• 2 oz. Santo reposado tequila (bacon fat washed)
• .25 oz. Giffard Banane du Brasil
• .75 oz. recado syrup

Preparation:

Add a large cube to a rocks glass. Add all ingredients into a mixing glass and stir to chill and combine. Express orange peel in to glass and place on the rim of the glass. Smoke Mexican oregano into the rocks glass. Strain cocktail into glass and serve.

Recado syrup

5g achiote

5g whole allspice

5g whole cloves

10g whole cinnamon

3g cummin seed

5g peppercorns

200ml orange juice

400g sugar

300ml water

Toast spices for a few minutes in a pan then add water and orange juice. Bring to a simmer and hold for 20 minutes. Add sugar and dissolve completely. Strain out all spices and reserve.

Bacon fat washed Santo reposado

Pour 1 part melted bacon fat into a container with 6 parts tequila and refrigerate for 3 days. When done strain tequila through cheese cloth and discard bacon fat. Reserve tequilla for later use.

Garnish:

Orange Peel, Smoked Mexican Oregano

Glassware:

Rocks Glass

Cocktail Inspiration:

Taking the flavors of the classic Yucatan dish of cochinita pibil to enhance the flavors of Santo tequila is what transcending the ordinary is all about. Capturing the flavors of the spices, smoked pork, and the banana of the pibil into the glass is thoughtful and may just be the path to pueblo de sabor!

Tropic Of Santo

Recipe by Shan Liu

Ingredients:

• 1.5 oz. Santo tequila reposado
• 0.5 oz. Lime juice
• 0.5 oz. Lemon juice
• 0.75 oz. House kumquat vanilla liqueur
• 0.75 oz. Levels of Grandeur Pineapple Gomme Syrup
• 1.5 oz. Salted Pineapple Gomme foam

Preparation:

Kumquat vanilla liqueur:

5 kumquats minced

4 oz. Sugar

Brûlée in saucepan, add 3 oz. Licor 43, bring to simmer, add 1 oz. water. Let cool, strain sediment and serve.

Salted Pineapple Gomme Foam:

1 egg white

1 oz. Pineapple Gomme syrup

0.5 oz. Lemon juice

1 pinch salt

Brûléed pineapple

Cut pineapple wedge sand wedge with sugar and hit with torch into sugar is charred.

Add all ingredients in ISI whipped cream canister, shake, refrigerate until chilled, use needle nose tip to serve.

Add all ingredients except foam and shake. Strain cocktail in double rocks glass, use ISI to layer a thin layer of pineapple salt foam. Garnish with brûléed pineapple wedge.

Garnish:

Brûléed Pineapple Wedge With Two Pineapple Fronds

Glassware:

13 Oz. Double Rocks Glass

Cocktail Inspiration:

With this light and decadent reposado tequila from Guadalajara, Jalisco, I wanted to capture a true sense of the tropics and all the flavors that would best represent the aged tequila.

The gum Arabic provides a luscious silky mouth feel but adds depth and further complements the barrel aging. The kumquat vanilla liqueur enhances and supports the existing vanilla and caramel notes of the tequila. And lastly a dash of saltiness helps bring a denseness to the cocktail‘s bright and rich tropical flavors.

Jub

Recipe by Robert Boughner

Ingredients:

• 02.00 Santos Tequila
• 01.00 Fresh Lime Juice
• 00.50 Coconut Milk
• 00.50 Thai Chili Syrup

Preparation:

Add all ingredients into mixing tin shake and double strain.

Thai chili syrup make simple 1:1 then add 3-5 Thai red chili to steep over night. Taste every 12 hours for desired spice!

Garnish:

Thai Chili

Glassware:

Coupe

Cocktail Inspiration:

Hispanic culture has a love for spice. Drinks, cuisine, romance… all have that in common the love for spice. I wanted to incorporate spice but in a unique way. Therefore I wanted to use Thai chilies and coconut milk as Thai is another culture that has a passion for spice.

Ginger’s Smoking Gun

Recipe by Jasmine Parks

Ingredients:

• 1 oz lemon juice
• 1 barspoon aperol
• 1/4 oz spellbinder reduction
• 3/4 oz ginger lemon oleo
• 1/2 yellow chartreuse
• 2 oz Santo Reposado tequila

Preparation:

Ginger lemon oleo

Set aside 6 to 8 lemons and peel. When finished peeling place enough peels to cover bottom of container (I used a four quart container.) Be sure to keep other peels until instructed to add more. Take 4 large bushels of ginger and cut into thin slices using a mandolin. Starting with just 600 grams of sugar pour enough sugar over top of initial lemon peels in container. Place a layer of ginger over sugar and repeat process of adding sugar. Place remaining peels (enough to cover base of container and repeat process of adding sugar.) Repeat with ginger. Do so until you’re out of peels and ginger. If sugar runs out before the layering process is finished add another 600 grams to the mix. Let sit for 24 hours. Middle the following day mall of the ingredients together and add fresh lemon juice. Be sure to only use enough fresh lemon juice to fully melt remaining sugar. Strain and refrigerate.

Spell binder reduction

Take 16 oz of spellbinder and let rest until room temperature. Add to sauce pan on stove. On low heat for approximately 30 to 45 minutes cook beer. Once beer has reduced to about 2/3 it’s original size add 2 cups of light brown sugar, 2 teaspoons of chili powder, and 1/2 teaspoon of cumin. Let cool and refrigerate.

Garnish:

2 Candied Finger Pieces And A Sprig Of Thai Basil

Glassware:

Coup

Cocktail Inspiration:

This cocktail is inspired by my immense love for ginger. As a child ginger candies were always my favorite. As I grew up I loved enjoying smoothies, fruit juices, and skin care that promoted how amazing ginger was for you internally. The smell as well has always been captivating. With ginger you either love it or you hate it. Overall, I wanted to create something as unique as I am that could sway anyone who didn’t like ginger to now enjoy it. My cocktail transcends the ordinary because I have never tasted anything quite like this. With the brightness of the aperol highlighting the oleo as well as bringing out the sweet agave of the santos I believe this libation is for everyone. The ginger lemon oleo gives you a heavy dose of ginger and the reduction throws some spice at you. Aperol brightens it all and chartreuse calms the bright and tangy and incorporates an herbal note to tie it all together. After having tried all the santos tequilas I felt these ingredients really showcased some of the flavor profiles of this specific tequila the best. The ginger brought out the caramel and sweet heat and the reduction highlighted the spice and agave white pepper. I am typically not a cocktail lady as I enjoy my tequila neat but this is a cocktail I have sipped and would enjoy over and over again, feeling satisfied each and every time.

Blue Corn Moon

Recipe by Rylen Komeiji

Ingredients:

• 2oz Santo Mezcuila
• 0.75oz Toasted Corn Syrup
• 0.5oz Blue Curacao
• 1oz Fresh lime juice
• Float Corn liqueur

Preparation:

Build cocktail in shaker tin minus the corn liqueur.

Shake and strain over a large cube.

Float corn liqueur and garnish with corn rib.

Garnish:

Roasted Corn Rib

Glassware:

Double Old Fashioned

Cocktail Inspiration:

The name and inspiration for this cocktail came from the Pocahontas song, Colors of the Wind. The movie and song holds a special place in my heart as it helped me realize at a young age that you need to be accepting of each and every culture. I feel like need to transcend the ordinary in terms of cultural expectations and promote unity across all cultures and backgrounds. We as bartenders need to as well as get to be ambassadors in this sense and introduce people to different cultures through cocktails.

Verano En El Lago

Recipe by Corey Thomas

Ingredients:

• 2oz Cucumber Infused Santo Mezquila
• .75oz charred pasilla and cilantro simple
• .75oz lime juice
• Smoked Salt sprinkled on top

Preparation:

Place fresh slices of cucumbers in an airtight container with mezquila and let it slowly macerate in the fridge for four days then fine strain.

For the syrup, char pasilla peppers over open flame until fully blistered, then roast in the oven at 375 for 7 minutes. Cut the peppers into strips and deseed them. Place them in a pot and cover in sugar. Let sit for four hours to pull the brightness and oils out of the skins. Then add equal parts water and bring to a boil. Then let simmer on low heat for 20 minutes. Then remove from heat and add 1/2 bunch of fresh cilantro. Let it sit for 10 minutes then fine strain and store.

Garnish:

Sprinkled Smoked Salt On Top Of The Ice And A Cucumber Wheel

Glassware:

Double Rocks Glass

Cocktail Inspiration:

When I first tried to introduce guests to mezcal, I would typically do split based cocktails with tequila in a recognizable format to ease them into it. With the mezquila, I wanted to start with an ordinary template like a margarita and then thought of simple yet thoughtful components that could help it transcend to another level. The balance of soft vegetal tones with a hit of spice and smoke really help the two agaves in the bottle really shine.

Where's The Smoke

Recipe by Frank Valles

Ingredients:

• 65 grams Sweet Mango Chucks
• 2 oz Santos Mezquila
• .5 oz Fernet Vallet
• 2 oz Jumex Guanabana nectar
• 1 oz simple syrup
• .75 oz Fresh Lime
• 2 dashes Peychaud's bitters

Preparation:

Muddle mango chunks well.

Add all other ingredients, shake with ice and double strain. over fresh ice in bucket glass

Garnish:

Edible Flower

Glassware:

Bucket Glass

Cocktail Inspiration:

Tequila and Mezcal cocktails can definitely become ordinary, usually a margarita or Paloma. I worked to show the diversity and craftsmanship of Mexican spirits along with the uniqueness of Santo Mezquila by pulling from more than a few traditional styles and ingredients.

The Oasis

Recipe by Linda Faber

Ingredients:

• 1.5 Oz Santo Blanco tequila
• .40 Oz banana liquor
• 1.0 Oz sour mix
• .75 vanilla simple syrup
• .50 black berry morning
• Ice

Preparation:

1 cup sugar, 2 vanilla beans 1 1/2 cups of water .. bring all to boil and turn off heat let sit for 24 hrs .. strain and use as a simple syrup.

Find a black berry monin syrup

Sour mix / lemon and lime juice

Banana liquor

Santo Blanco tequila

Mix all in shaker pour over fresh ice

Garnish:

Hibiscus Flower

Glassware:

Coupe Cocktail Glass

Cocktail Inspiration:

I live in sunny tropical Florida where the berries are so sweet and the smells of food vanilla in cookies just all so amazing makes me smile and feel warm at heart

RX For The Soul

Recipe by Jack Joy

Ingredients:

• 2 oz Santo Mezquila
• 1 oz Monin Golden Tumeric Syrup
• .5 oz Vanilla syrup
• 4 oz Espresso
• Espresso beans

Preparation:

Combine Espresso, Mezquila, and both syrups in shaker.

Add ice and quick shake.

Strain and dry shake to build froth.

Fine Mesh strain into martini glass

Garnish with circle of 7 beans

Garnish:

Espresso Beans

Glassware:

Martini Glass/Coup

Cocktail Inspiration:

Tequila/Mezcal, to me, is made for repairing the soul and energizing our bodies.

Espresso is made for reviving our soul and energizing our mind.

Tumeric is made for keeping the body healthy and clean.

So altogether, the body and soul are cleansed, repaired and energized!

Jaguar Juice

Recipe by Owen Wolfertz

Ingredients:

• 1.5 oz lemon balm and green cardamom infused Santo reposado
• .5 oz Comoz
• 1 oz salted cantaloupe juice
• .5 oz triple syrup

Preparation:

Lemon Balm + Green Cardamom Santo Reposado

1/2 cup lemon balm leaves, packed (picked from stem)

18 green cardamom pods, lightly crushed

750ml Santo Reposado tequila

Combine all ingredients and let infused for 48 hours. Strain through mesh strainer and bottle.

Salted Cantaloupe

1 cantaloupe, skin removed and diced

juice of 3 limes

2 tsp kosher salt

Combine all ingredients in blender. Blend for 2-3 minutes. Strain through fine mesh strainer. Bottle and store in fridge until ready to use.

Triple Syrup

1 cup sugar

1/2 cup agave

1/4 cup honey

1 3/4 cup warm water

Stir until all sweeteners are dissolved. Bottle and store in fridge until ready to use.

For cocktail:

Combine all cocktail ingredients listed above in a shaker tin with ice. Shake and strain into a double old fashioned glass over fresh ice. Garnish with a cantaloupe slice and lemon balm leaf (slapped).

Garnish:

Cantaloupe Slice And Lemon Balm Leaf

Glassware:

Double Old Fashioned

Cocktail Inspiration:

There is a beautiful fruitiness and delicate floral tones when tasting the Santo reposado on it's own. For me the fruitiness was agave, citrus and cantaloupe. When creating cocktails, I typically always start with notes that I find in the base spirit and then move to flavor combinations that I've tasted when dining out, traveling or cooking for myself. I wanted to highlight the cantaloupe note I tasted and local cantaloupes are in season right now (for us New Englanders anyway). I wanted to bring out some on the floral and spice undertones in the tequila and chose to pair the cantaloupe with lemon balm and green cardamom. These ingredients and flavors transcend regions and cooking styles, and lead my down the path to the Jaguar Juice.

Santo De Pasion

Recipe by Javier Ramirez

Ingredients:

• 2 oz Santo Reposado infused with Ancho chilies
• "One bottle of Santo- 500gm of roasted Ancho Chilies"
• .75 oz Liquid Alchemist Passion Fruit syrup
• .50 oz Cinnamon infused honey
• '2:1 honey/water and 6 cinnamon sticks"
• 1 oz Fresh Lemon juice

Preparation:

start by add all ingredients into tin shakers and add a small scoop of pebble ice to mix well and not dilute. after words dirty dump into a stemmed Collin glass garnish

Garnish:

Glass To Be Covered In Sal De Gusano Mixed With Tajin, And Dehydrated Lemon Wheels

Glassware:

Stemmed Collin Glass

Cocktail Inspiration:

Passion is what is need in cocktails now in days. Its not just about throwing things in a glass and calling it a cocktail. Its about the story and love of the bartender to make a cocktail with passion and care about the guest experiences. This cocktails tells how passion and culture combine into a drink. The flavors combine with the Tequila embody the Mexican culture that i love so much and represent

Magnolia Delight

Recipe by Ryan Wells

Ingredients:

• 1.5 oz. Santo Reposado Tequila
• .75 fresh lemon juice
• .5 Cane Sugar Syrup
• .25 Tempus Fugit Creme de Violettes
• .25 Licor 43
• 1 oz Brut Sparkling Rose'
• Edible Flower

Preparation:

Combine all ingredients (except garnish and rose') in tin, shake vigorously for 15-30 seconds.

Pour 1 oz Sparkling Rose' into shaken tin.

Double Strain into coupe glass

Garnish with edible flower

Garnish:

Edible Flower

Glassware:

Coupe

Cocktail Inspiration:

I wanted to transcend the ordinary by moving away from the expected ingredients for tequila cocktails (lime, agave, orange liquor) and by using a liquer normally reserved for espresso and dessert cocktails

To create a surprisingly light, breezy and delicious summer drink.

Lemon and floral flavors usually get featured in gin or vodka cocktails, but combining them With Santos Reposado Tequila and the vanilla notes in Liquor 43 resulted in a fascinating creamy popsicle flavor, tied together with the effervescence of the Rose'.

You could have several of these on your porch on a hot day and not even think twice! The unexpected combination of ingredients blasts right out of the ordinary.

The name comes from the original name for Houston (my city) ; Magnolia City. When i tasted this Cocktail for the first time i thought of flower beds in the sun