Shake up sustainability: Enter Chilled’s Sustainable Cocktail Challenge now! Sponsored by Flor de Caña.
Sustainable Cocktail Challenge Alert! ????
Hey cocktail creators! Just a friendly nudge to remind you that the deadline for the Sustainable Cocktail Challenge with Chilled Magazine and Flor de Caña is fast approaching! ⏰ Don’t wait until the last minute—make sure your cocktail creations are submitted by May 11th!
It’s time to shake up sustainability and showcase your eco-friendly mixology skills. ???????? Cheers to crafting a better world, one cocktail at a time! ???? Here’s how to enter
Check Out Some Bartender Cocktail Entries and Inspiration:
My inspiration for this drink comes from the Clover Club. I love the fruit-forward flavor and rich, silky texture of a clover club. I wanted to play with the concept, applying it to a fruity and herbal flavor combo of bananas and cilantro. Bringing an old classic into the modern means making it unexpected, new, and original.
Banana and cilantro sound like a potentially confusing mix, but they’re perfect together. Flor de Caña 12 Year then comes in to compliment the banana and further contrast the cilantro. To balance everything out, I added a touch of green tea liqueur to boost the tannic quality on an otherwise sweet and bright profile. The Cilantro Society is the Clover Club of 2025!
Ingredients
- 2 oz. Flor de Caña 12 Years
- ½ oz. Cilantro Stem Vinegar*
- ½ oz. Aquafaba
- 2 drops 5:1 Saline Solution
- ¼ oz. Green Tea Umeshu Liqueur
- ½ oz. Whole Banana and Cilantro Leaf Oleo**
Preparation
- Add all ingredients to a shaking tin.
- Reverse dry shake the cocktail.
- Double strip into a frosted coupe glass.
- Garnish with 3 partially dehydrated banana slices on a stick.
Additional Notes
Glassware: Coupe
Garnish: 3 Partially Dehydrated Banana Slices on a Stick (reserved from Oleo)
*Cilantro Stem Vinegar
Ingredients
- white wine vinegar
- cilantro stems
Preparation
- Chop the stems and leave them to submerge in white wine vinegar for 1 week.
**Whole Banana and Cilantro Leaf Oleo
Ingredients
- banana
- cilantro leaf
- sugar
- water
Preparation
- Slice the bananas (skin on) very thinly and place in a sous vide bag with the cilantro leaves.
- Add an equal weight in sugar and 25% of that weight in hot water.
- Leave to macerate in the fridge for 72 hours.
- Strain out the solids and pass through a reusable cheese cloth.
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The inspiration comes from one of my buddies I haven’t seen in almost 4 yrs now since he moved. His name is Marco and would be described as the nicest person you could meet. At points when he had to not be the nice guy he was scary. So this is a Pitza His Mind — the sweet side that I always knew and the spicy side that would come out when needed. Cheers to Marco.
Ingredients
- 2 oz. Flor de Caña 12 Years
- 1 oz. Egg Whites
- 1 oz. Super Juice
- 2 drops Habanero Bitters
- .75 oz. Raspberry Syrup
Preparation
- Combine Flor De Caña, super juice, raspberry syrup, habanero bitters, and egg whites.
- Garnish with a dehydrated orange topped with raspberries (from the syrup) and habaneros (from the bitters).
Additional Notes
Glassware: Coupe
Garnish: Dehydrated Orange topped with Raspberries, Habaneros
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Imagine standing at the base of Nicaragua’s San Cristóbal volcano 135 years ago, in 1890, when Flor de Caña first distilled its spirit from the land’s raw, untamed energy. The air hums with the rumble of molten lava deep below, and a fine mist rises where fiery earth meets tropical sky—a fleeting, mystical dance of nature.
That’s where “The Lava Mist Daiquiri” begins: a tribute to the Golden Age Daiquiri, born in Cuba’s late 19th-century bars, now reborn with the heartbeat of Nicaragua’s volcanic legacy.
This isn’t just a cocktail—it’s a story of resilience and renewal. Picture the workers at Flor de Caña’s distillery all those years ago, crafting rum in the shadow of the volcano, their hands guided by tradition and the land’s fierce spirit.
Now fast-forward: that same rum, aged 12 years in bourbon barrels kissed by volcanic heat, meets ingredients that echo today’s call to protect our planet. Coconut water, once discarded after the fruit was cracked open, is simmered into a silky syrup—waste turned to treasure. Passion fruit, plucked ripe from local vines, spills its tart gold into the glass, its seeds saved for the soil. And the smoked pineapple bitters? They’re born from peels kissed by fire, a nod to the lava’s glow, crafted with scraps that tell a tale of ingenuity.
This drink bridges eras. The simplicity of the 1890s Daiquiri—rum, citrus, sweetness—melds with a modern mission to honor the earth. It’s the mist curling off San Cristóbal after a storm, the quiet power of a volcano that shapes both rum and land.
For Flor de Caña’s 135th Anniversary, “The Lava Mist Daiquiri” isn’t just a sip—it’s a celebration of where we’ve been and where we’re going. A toast to the past, poured for the future.
Ingredients
- 2 oz. Flor de Caña 12 Years
- 1 oz. Coconut Water Syrup
- ¾ oz. Fresh Passion Fruit Juice
- 2 dashes Smoked Pineapple Bitters*
Preparation
- Make the syrup by simmering 1 cup coconut water with ½ cup sugar, then let it cool.
- Shake rum, syrup, passion fruit juice, and bitters with ice until chilled.
- Double strain into a chilled coupe.
- Garnish with a flower petal and a light sprinkle of coconut dust.
Additional Notes
Glassware: Coupe
Garnish: One Edible Flower Petal (Hibiscus or Marigold) and a dusting of Toasted Coconut “Ash”
Yield: 12–16 oz. Use 2 dashes per daiquiri.
Notes: Reuse a jar and compost solids for sustainability.
*Smoked Pineapple Bitters
Ingredients
- Peels from 1 Pineapple
- 1 cup High-Proof Vodka (100+ proof)
- 1 tsp Gentian Root
- 1 tsp Coriander Seeds
- 1 small Cinnamon Stick
- 1 Tbsp Lapsang Souchong Tea (or wood chips)
- 1 cup Water
Preparation
- Toast the tea in a skillet for 1–2 minutes. Add pineapple peels, cover, and smoke off heat for 5–10 minutes. Let cool.
- In a jar, combine smoked peels, gentian, coriander, cinnamon, tea, and vodka.
- Seal and steep for 10–14 days, shaking daily.
- Strain through cheesecloth, mix with water, and bottle in a dropper.
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Tuanis is a word used in Costa Rica that means cool, chill, and awesome all in one. It was a word I grew up hearing from my family. Sustainability, to many, may mean keeping the environment in check—but to me, sustainability has always meant keeping my culture alive.
This cocktail is the embodiment of that. I use an artisanal cup as the vessel to represent my culture and indigenous roots. I use pinolillo—a sweet cornmeal and cacao-based traditional drink in Nicaragua—that represents the childhood beverage my mom would make. I grew up drinking it consistently, and it’s something I would love to pass along to my children.
Being half Nicaraguan and half Costa Rican, Flor de Caña has also been a part of my household decor and will continue to be for my future children. With the artisanal mug, the nostalgic childhood beverage of pinolillo, and Flor de Caña, I was able to create a cocktail that will sustain the test of time.
Ingredients
- 1 ½ oz. Flor de Caña 12 Years
- 3 dashes Cacao Bitters
- ¼ oz. Flor de Caña Spresso Coffee
- ¾ oz. Pinolillo Concentrate
- Crushed Ice
Preparation
- Combine all ingredients.
- Serve over crushed ice in an artisanal mug.
- Garnish with powdered milk and a Nicaraguan Rosquilla Viejita.
Additional Notes
Glassware: Artisanal Mug
Garnish: Powdered milk and a Nicaraguan Rosquilla Viejita
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My inspiration for this cocktail stems from the cherished memory of making banana bread as a family. I aimed to create a drink that brings that memory to life while honoring the entirety of the banana. Banana bread is ideal for its preparation and harmonious pairing with the exquisite Flor de Caña rums.
By using the banana peel to craft a chai syrup and infusing the seco rum with banana, I aim to pair with the dryness of the rum. Additionally, I incorporate two sustainable ingredients— aquafaba and turbo OJ. This cocktail beautifully compliments a neat rum, something sweet, or something savory.
Ingredients
- 1 oz. Flor de Caña 12 Years
- 1 oz. Banana-Infused Flor de Caña Extra Seco
- 1 oz. Banana Peel Chai*
- 1 oz. Aquafaba
- ¾ oz. Turbo OJ**
Preparation
- Shake with two ice cubes and double strain into coupe glass.
- Garnish with Nana Spice*** and banana chip.
Additional Notes
Glassware: Coupe
Garnish: Nana Spice*** and Banana Chip
*Banana Peel Chai
Ingredients
- 2 Banana Peels
- 5 grams Black Tea
- 1 Cinnamon Stick
- 1 gram Cloves
- 2 grams Allspice
- 2 cups Water
- 1 Cup White Sugar
- 25ml Molasses
Preparation
- Blend together until fully dissolved.
**Turbo OJ Recipe
Ingredients
- 100ml Orange Juice
- 3.2 grams Citric Acid
- 2 grams Malic Acid
- 2 grams White Cane Sugar
Preparation
- Blend together until fully dissolved.
***Nana Spice
Ingredients
- dehydrated spices of Banana Peel Chai
Preparation
- Take the dehydrated spices from the Banana Peel Chai and grind int spice blender until smooth.
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Inspired by the Caribbean roots of both Planter’s Punch (1872) and Flor de Caña, Isla de Pasión is a love letter to island ingredients and zero-waste practices. Overripe passion fruit pulp and banana peels (often trashed) are transformed into a vibrant, rich flavor base that honors the past while building a sustainable future.
Ingredients
- 1 ½ oz. Flor de Caña
- ¾ oz. Fresh Lime Juice
- 2 splashes Synergy Island Bliss Kombucha
- 1.5 oz. Organic Banana-Oleo Saccharum*
- 1 oz. Fresh Passion Fruit Puree
- 1 dash Nutmeg
- 1 pinch Salt
Preparation
- Shake all ingredients—except kombucha—with ice.
- Fine strain over a big cube in a rocks glass.
- Splash with Synergy Island Bliss Kombucha.
- Garnish with Passion Fruit Wheel.
Additional Notes
Glassware: Rocks Glass
Garnish: Passion Fruit Wheel
*Organic Banana-Oleo Saccharum Recipe
Ingredients
- 2 ripe bananas
- 1/2 cup of sugar
Preparation
- Peel 2 ripe bananas
- Muddle with ½ cup sugar and let sit 12+ hours, covered.
- Strain off liquid (Oleo).
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Source: Mixology News
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