Contests are all about bringing out our creative sides, especially when it’s a cocktail recipe competition, such as the Virtual Mexican Standoff’s Day of the Dead.
That’s what happened when Tanteo tequila brought together eight bartenders (virtually) from around the country to see what they could concoct with these products: Tanteo Blanco, Tanteo Chipotle, Tanteo Jabanero, Tanteo Habanero. They gave them a secret ingredients: Tiger Nuts, which are from the yellow nutsedge plant. They are officially tubers, are a bit chewy and taste like a combo of almond and pecans.
Shy West, bartender at The White Rabbit in Arizona, was named the winner this week, with her Voodoo Chili Blues drink. She used the habanero and blanco tequilas, with a falernum (syrup) made from the tiger nuts, ginger and honey.
Her recipe follows, along with a recipe from a local contestant, Alexandra Dupuis, who is beverage director for Viva la Playa in Lake Worth. This venue specializes in agaves, with more than 60 kinds in stock! She created the Dia De Tigre with the chipotle tequila and used condensed tiger nut milk.
The blanco and chipotle Tanteo tequilas were the standouts for me. The Tanteo Blanco is clean, crisp, and gives a nice lift to drinks. The chipotle was a zesty addition that didn’t burn away the flavor.
THE VOODOO CHILI BLUES, by Shy West
- 1 oz Tanteo Habanero
- 1oz Tanteo Blanco
- .75 oz Belle Paire Liqueur
- .25 oz Ginger Honey Tiger Nut Falernum
- 1 Barspoon of Citric Acid Simple
- Pinch of Salt
- Rim: Sumac and Roasted Tiger Nut Blend
DIA DE TIGRE by Alexandra Dupuis
- 2 oz. Tanteo Chipotle Tequila
- 1 oz. Lime Juice
- 1 oz. Orange Juice
- 3 oz. Pineapple Juice
- 2 oz. Coconut Milk
- 0.5 oz. Condensed Tigernut Milk (Secret Ingredient)