The Finalists have been chosen for the Casa Dragones Jamming Sessions, an online Bartender Exchange Program cocktail competition — and the concoctions created are more than impressive. For the competition, which we announced earlier this fall, Casa Dragones asked bartenders from the US and Mexico to craft a unique Casa Dragones Blanco cocktail inspired by “Day of the Dead.”
Early this fall, we announced the return of the Casa Dragones Bartender Exchange Program Jamming Sessions cocktail competition aimed to celebrate the exchange of knowledge, experience and expertise between bartenders with a mission to build bridges and to unite a community of bartenders who are passionate about tequila and Mexican culture. The Casa Dragones Bartender Exchange Program also aims to showcase the elegance and sophistication of Mexico through modern mixology and craftsmanship.
Tequila Casa Dragones Co-Founder and CEO, Bertha González shares about the Bartender Exchange Program, “We’re thrilled to launch another Jamming Sessions, and continue to build bridges between Mexico and the U.S.” The final cocktails will be judged by experts and thirsty favorites, Yana Volfson, National Beverage Director, Casa Mata Group (Cosme, Atla, Ticuchi, Pujol, Damian) and Jose Luis León, Bar Manager, Licorería Limantour.
Submissions were received and the global top 15 semi-finalists were selected based on Facebook engagement, which included 1 min video views and social interactions. Now, we are happy to introduce the program Finalists.
Casa Dragones Jamming Sessions Finalists
The Casa Dragones Jamming Sessions are almost over. For this third edition, participating bartenders were asked to create an original cocktail inspired by Dead of the Dead. After weeks of engagement on Facebook and Instagram, Casa Dragones is excited the announce the finalists.
“My name is Paz Castañeda, I am 26 years old, I am originally from Tula de Allende, in Hidalgo, Mexico. I have been working in the hospitality industry for 4 years and have collaborated as Creative Bartender for the cocktail menu of the “Pitiona” signature cuisine in Oaxaca. I’m currently the Bar Manager at Tudor Cocktail Club. I like working with Mexican spirits, as well as our endemic ingredients, and represent the history that comes behind each ingredient that we often forget.”
- 2 oz Casa Dragones Blanco
- 2 oz Tangerine juice
- .5 oz Aquafaba
- 2 barspoon marigold jam
- Decoration: Marigold flower, Dried tangerine peel candy
Mix the ingredients in a shaker and double strain into a coupe glass.
Maria Alejandra Orozco Mendoza
“I’m a Mexican bartender with 15 years in the service industry. I work as Manager of The Boss Speakeasy, one of the first cocktail bars in Michoacán, Mexico. I’ve worked in several cocktail bars such as Parker and Lenox speakeasy, La Xampa, and Hotel Casa Awolly where I created an interactive cocktail concept. Then I started the Kiwih project in Cd. Juárez where I designed a menu with a historical theme and role-playing game, designing my first bar from scratch with them.”
- 1.5 oz Casa Dragones Blanco
- 4 oz Chocolate Atole
- 1/3 oz Lemon Juice
- Orange peel
Add all the Ingredients in a shaker with ice. Serve in a chilled Collins glass with ice, previously garnished with marigold flowers. Add 2oz of orange blossom sorbet with lemon. Add orange peel, and finish with icing sugar.
Luis Fernando Espinosa Palacios
“Im a bartender from San Luis Potosí, Mexico, with 3 years of experience behind the bar.”
- 3 oz Casa Dragones Blanco Infusion *
- 2 oz Tonic water
- Grapefruit twist
*Casa Dragones Blanco Infusion
- 12.5 oz White Wine
- 12.5 oz Casa Dragones Blanco
- 1 barspoon Ajenjo
- 1.5 barspoon Chamomile
- 20 g Almond
- 10 g Unsalted peanuts
- ½ barspoon cilantro seed
- 1 piece of cinnamon
- 300 gr Sugar
- 8 oz Water
Santiago Pérez Flores
“After working in the best kitchens in Monterrey, I discovered my passion behind the bar. I currently work as a bartender at Maverick restaurant, in Monterrey.”
- 1.5oz Casa Dragones Blanco
- 2 oz Coconut Horchata
- 3 dash Angostura chocolate bitters
In shaker, add the tequila and the coconut horchata. Serve the drink in a highball glass plenty of ice and add the chocolate angostura dashes.
Antonio Zaragoza Alvarado
“I’m a bartender passionate about Mexican products and spirits. My career began in the kitchen of Baltra bar, in La Condesa, Mexico City, followed by a sales career in Hanky Panky, one Mexico City’s top bars, and now it has transitioned to behind the bar at Dodo Cafe Cocktail Bar. I have participated in competitions such as world class Mexico 2019 and “Kings of the cocktail bar” by Ancho Reyes in 2019.”
- 1.6 oz Casa Dragones Blanco
- 1.3 oz Mole Vermouth
- 2 dash Chocolate Bitters
- Tangerine twist
Stir all ingredients in a mixing glass. Serve on a coupe glass and garnish with the tangerine twist.
“I’m a Mexican bartender from Tulum, Quintana Roo, focused on developing exciting and creative cocktails.”
- 1.5 oz Casa Dragones Blanco
- 1 oz Vermouth Bianco infused with
- 1 oz Cold Brew
- 1 cube of orange sorbet and orange liquor
Place an orange sorbet cube in an old-fashioned glass to seal it. In a previously chilled mixing glass, serve the Cold Brew, Vermouth Bianco and Casa Dragones Blanco. Add ice and stir for 6 seconds. Serve on the ice cube and finish with orange oil.
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