Servings: 1
Held recently at La Casa Dragones in San Miguel de Allende, Casa Dragones’ annual Jamming Sessions competition challenged bartenders to create cocktails using local ingredients, celebrating the same soil where agave and Mexican produce thrive. This year, eight top bartenders competed, with judging by industry leaders like José Luis León (Licorería Limantour, #9 on North America’s 2025 Best Bars) and Fabiola Padilla (Bekeb, #49 on the 2025 World’s Best Bars). Alfredo Pineda Fernández of Waldorf Astoria Pedregal in Cabo San Lucas took the top prize with two standout cocktails featuring native flavors, "Apapacho" was one of his winning creations.
Equipment
Ingredients
For the cocktail:
- 45 ml Casa Dragones Blanco infused with mole
- 20 ml guava purée
- 10 ml agave syrup
- 1 dash cacao bitters
- Tonic water to top
- Garnish: Edible flowers and pink peppercorns
For mole-infused tequila:
- 500 ml Casa Dragones Blanco
- 2 tbsp 30 g mole poblano paste
For guava purée:
- 500 g ripe guava washed
- Orange juice enough to blend to a smooth, thick consistency
Instructions
Prepare mole-infused tequila:
- Combine mole paste with 500 ml tequila.
- Infuse for 45 minutes or macerate at room temperature overnight.
- Strain to remove solids and store.
Make guava purée:
- Blend guava with just enough orange juice to create a smooth, thick purée.
- Strain if desired for a finer texture.
Assemble the cocktail:
- Fill a highball glass with ice.
- Add mole-infused tequila, guava purée, agave syrup, and cacao bitters.
- Top with tonic water.
- Stir gently to combine.
- Garnish with edible flowers and a sprinkle of pink peppercorns.
Notes
Pro Tips
- Choose a high-quality mole paste with balanced spice and cocoa notes.
- Keep the guava purée slightly thick so it doesn’t dilute the drink’s texture.
- Lightly crush pink peppercorns before sprinkling for more aroma.
Tried this recipe?Leave a comment and let us know how it was!