You can help choose the winners of the 2021 Jarritos/el Restaurante Cocktail Contest! Our panel of judges has selected the top five entries from among all submitted, and now it's your turn to vote on your favorites! Read the recipes below, try them in your bar, then tell us which is your favorite. We'll count the votes and rank the cocktails from first to fifth place. All the finalists will win prizes: First place is $3,000; second is $2,000; third is $1,000; fourth is $500 and fifth is $250. Voting officially ends October 28, so don't wait!
Special thanks to our panel of bartender judges: Dylan Holcomb, Seven Grand, Denver; Miguel Vallin, Mariachi Hospitality Group, Chicago; and Christopher Mesa, Pez Cantina, Los Angeles.
The finalists below are listed in alphabetical order of the cocktail name. After you have read the recipes, click here to place your vote:
El Burro del Fuego
By Matthew Leonard, Loco Burro, Gatlinburg, Tennessee
1.5 oz Blanco Tequila (I use Astral Blanco)
0.5 oz Lime Juice
0.5 oz Avocado shrub (click here for recipe)
0.5 oz Cinnamon Spiced Sorghum (click here for recipe)
2.0 oz Jarritos Tamarindo
Ground cinnamon and dehydrated lime wheel for garnish.
Shake the first four ingredients, then add the Jarritos. Strain over fresh cracked ice. Garnish with freshly ground cinnamon and a dehydrated lime wheel.
Plaza Paloma!
By Krystal Hernandez, La Plaza Fiesta, Madelia, Minnesota
1.0 oz Chamoy
2.0 oz Corralejo Anejo Tequila
3.0 oz Pineapple Juice
3.0 oz Orange Juice
6.0 oz Toronja Jarrito
6.0 oz Mineragua Jarrito
1⁄2 Lime
1⁄2 Orange
Mexican Chile Seasoning for rimming
Tamarindo Straw for garnish
Rim glass with seasoning and fill with ice. Pour in the rest of the liquid ingredients. Squeeze in the half lime and half orange. Stir. Add tamarindo straw for garnish.
Summer Breeze
By Alena Sumarokova, Emilio's Trattoria, Bay Harbor Islands, Florida
1.5 oz Raspberry Vodka
1 oz Elderflower Liqueur
1 oz Lime Juice
2 oz Prosecco
2 oz Guava Jarritos
Mix vodka, elderflower liqueur and lime juice in a shaker, add ice, shake well. Pour into a wine glass, top with Prosecco and Guava Jarritos, stir. Garnish with fresh raspberry and guava (optional). Enjoy!
Tamarindo Smoky
By Cesar Arenas, Polanco Mexican Steak House, Hawthorn, California
1-1/2 oz mezcal
3/4 oz simple syrup
1 oz lime juice
1 oz tamarindo puree
1/2 bar spoon of tajin
Jarritos Tamarindo
Add all the ingredients in a Collins glass with tajin rim stir add ice and finish it with jarritos de tamarindo
Tamarind Tres Chile Margarita
By Ajay Prakash, Mama Tigre Mexican Restaurant, Oakton, Virginia
2.0 oz tequila infused with 3 chiles
2.0 oz JARRITO Tamarindo soda
Juice of half a lime
0.5 oz Agave Nectar
Chipotle salt for rimming
1 whole roasted red chile
Shake all ingredients with ice and pour into a Collins glass lined with chipotle salt. Crush the roasted red chile, add it to the glass and stir.