Oaxaca en Furs – Huntsville Bartenders Brawl

Oaxaca en Furs – Huntsville Bartenders

With Cinco de Mayo abound we were itching to enter a competition….a margarita competition! Humphrey’s Huntsville bartenders rose to the challenge and Avion Tequila provided us with an exceptional canvas to work with. We went into the lab and got to work. With a shot at a Hangout Fest  trip on the ropes, we were going strong.

This is the cocktail that came out….

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1.5oz Avion Reposado
0.5oz Del Maguey Chichicappa
0.75oz Fresh Lime
*0.25oz Vanilla Bean Syrup
0.5oz Tamarind Juice
3 1in x 1in chunks Grilled Pineapple
*Smoked Chili-Salt Rim

The grilled Pineapple is muddled in a a tin and all ingredients except smoked salt rim are added, iced, shaken. The glass is then rimmed with the smoked chili-salt and the whole lot gets strained over crushed ice. Pineapple fronds and grilled pineapple are added as a garnish.

*Vanilla bean syrup
8oz Water
1 Cup Natural Sugar
1 Vanilla Bean

Heat water until boiling. Split vanilla bean, scrape out seeds, and add both to water. Add sugar and cut down heat to a simmer. Simmer on low for 10 minutes or until sugar is completely dissolved. Pour all contents into another container and set in the fridge over night. In the morning filter through a coffee filter and store chilled for up to 2 weeks.

*Smoked Chili-Salt

1 part Chili powder to 10 parts smoked salt. Smoked salt can typically be found at Wholefoods or your local specialty grocery store otherwise you’ll need to take sea salt and put it in a smoker or over with applewood for 30min+ to retain the flavor.


…if you’re wondering, the Hangout Fest was great! The Huntsville bartenders came strong, and we took on a few to add to our group in North Alabama!


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