Winning Recipes from 2nd Annual Wine Country Cocktail Competition

Festivities were high at Calistoga's Solage Resort as barchefs from Napa and Sonoma Valleys competed in the second annual event co-sponsored by The Perfect Purée of Napa Valley and Charbay Distillery & Winery. Wine country hotspots represented in the competition included: Redd, Bouchon, Cantinetta Piero, Angele, Solage Resort, Calistoga Inn and Bardessono.

Each competitor had to use at least one Charbay flavor and one Perfect Purée flavor in their recipe. Prizes were awarded for presentation, flavor and creativity.

1st Place
La Caoba Club Cocktail
Michael Jack Pazdon, Solbar at Solage Resort/Calistoga

1½ ounces Charbay Tequila Blanco
½ ounce Perfect Purée Carmelized Pineapple Concentrate , thawed
1 tsp. Perfect Purée Ginger, thawed
½ ounces 5 Spice infused agave nectar syrup
2/3 ounce lime juice
1/3 ounce orange juice
½ ounce egg white
2 drops toasted cardamom-cacao bitters

Combine all ingredients into a mixing glass. Dry shake, add ice and shake again. Strain into a chilled Martini glass and garnish with a few drops of the bitters and gel, along with a scattering of the orange dust. Garnish with a toasted cardamom-cacao bitters, vanilla coffee gel and orange dust.

2nd Place
Thai Juan On
Tony DeMaria, Jackson's Bar & Oven/Santa Rosa

1½ ounces Charbay Tequila Blanco
½ ounce Clement Creole Shrubb (white and aged rum based orange liqueur)
½ ounce Perfect Purée Carmelized Pineapple Concentrate, thawed
½ ounce Habanero and Thai Chili infused honey mixture*
1 whole lemon (squeeze for fresh lemon juice)
2 to 3 leaves of fresh basil
splash of soda water

*Habanero and Thai Chili infused honey mixture: Add Habaneros and Thai chilis to a small amount of simple syrup. Add honey until desired consistency.

Chili caramelized pineapple garnish: Grind red and green chili and mix with sugar. Sprinkle onto fresh pineapple and caramelize. Set aside.

Combine all ingredients, except soda and garnish into a mixing glass with ice. Shake in a Boston Shaker and pour over fresh ice. Add a splash of soda water. Garnish with chili caramelized pineapple and a basil leaf on a bamboo knot pick.

3rd Place
Tokyo, Mexico
Tomas Estes, Bardessono/Yountville

1½ ounces Charbay Tequila Blanco
1½ ounces Perfect Purée Yuzu Luxe Sour, thawed
½ ounce Green Chartreuse
¼ ounce Jasmine Syrup
2 inch sprig of fresh oregano
Lemon Verbena or Lemon Balm for garnish

Line a cocktail glass with wet lemon balm or verbena leaves and then freeze the glass. In a mixing glass, muddle oregano with Yuzu Luxe Sour. Add ice and all other ingredients. Shake vigorously and strain into chilled glass.

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