{"id":229729,"date":"2025-05-08T00:21:20","date_gmt":"2025-05-08T00:21:20","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/chilleds-sustainable-cocktail-challenge-with-flor-de-cana-rum-2\/"},"modified":"2025-05-08T00:21:20","modified_gmt":"2025-05-08T00:21:20","slug":"chilleds-sustainable-cocktail-challenge-with-flor-de-cana-rum-2","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=229729","title":{"rendered":"Chilled\u2019s Sustainable Cocktail Challenge with Flor de Ca\u00f1a Rum"},"content":{"rendered":"


\n<\/p>\n

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Shake up sustainability:<\/strong> Enter Chilled\u2019s Sustainable Cocktail Challenge<\/a> now! Sponsored by Flor de Ca\u00f1a.<\/h2>\n

Sustainable Cocktail Challenge Alert! \ud83d\udea8<\/p>\n

Hey cocktail creators! Just a friendly nudge to remind you that the\u00a0deadline for the Sustainable Cocktail Challenge\u00a0with Chilled Magazine and\u00a0Flor\u00a0de\u00a0Ca\u00f1a\u00a0is fast approaching! \u23f0 Don\u2019t wait until the last minute\u2014make sure your cocktail creations are submitted by May 11th!<\/p>\n

It\u2019s time to shake up sustainability and showcase your eco-friendly mixology skills. \ud83c\udf3f\ud83c\udf78 Cheers to crafting a better world, one cocktail at a time! \ud83e\udd42 Here\u2019s how to enter<\/a><\/p>\n

Check Out Some Bartender Cocktail Entries and Inspiration:<\/strong><\/p>\n

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.<\/p>\n

Banana and cilantro sound like a potentially confusing mix, but they\u2019re perfect together. Flor de Ca\u00f1a 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!<\/p>\n


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Cilantro Society<\/h2>\n


\n <\/p>\n

by Alex Koehl<\/p>\n


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\n<\/header>\n

\n

Ingredients<\/h3>\n

    \n <\/p>\n
  • 2 oz. Flor de Ca\u00f1a 12 Years<\/li>\n

    <\/p>\n

  • \u00bd oz. Cilantro Stem Vinegar*<\/li>\n

    <\/p>\n

  • \u00bd oz. Aquafaba<\/li>\n

    <\/p>\n

  • 2 drops 5:1 Saline Solution<\/li>\n

    <\/p>\n

  • \u00bc oz. Green Tea Umeshu Liqueur<\/li>\n

    <\/p>\n

  • \u00bd oz. Whole Banana and Cilantro Leaf Oleo**<\/li>\n


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    Preparation<\/h3>\n
      <\/p>\n
    1. Add all ingredients to a shaking tin.<\/li>\n

      <\/p>\n

    2. Reverse dry shake the cocktail.<\/li>\n

      <\/p>\n

    3. Double strip into a frosted coupe glass.<\/li>\n

      <\/p>\n

    4. Garnish with 3 partially dehydrated banana slices on a stick.<\/li>\n

      \n\t\t <\/ol>\n<\/div>\n

      \n

      Additional Notes<\/h3>\n

      Glassware:<\/strong> Coupe<\/em><\/p>\n

      Garnish:<\/strong> 3 Partially Dehydrated Banana Slices on a Stick (reserved from Oleo)<\/em><\/p>\n<\/p><\/div>\n

      \n

      *Cilantro Stem Vinegar<\/h3>\n
      \n
      \n

      Ingredients<\/h3>\n

        \n <\/p>\n
      • white wine vinegar<\/li>\n

        <\/p>\n

      • cilantro stems<\/li>\n


        \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

        \n

        Preparation<\/h3>\n

          \n <\/p>\n
        1. Chop the stems and leave them to submerge in white wine vinegar for 1 week.<\/li>\n


          \n\t\t\t\t\t \n <\/ol>\n<\/p><\/div>\n

          **Whole Banana and Cilantro Leaf Oleo<\/h3>\n
          \n
          \n

          Ingredients<\/h3>\n

            \n <\/p>\n
          • banana<\/li>\n

            <\/p>\n

          • cilantro leaf<\/li>\n

            <\/p>\n

          • sugar<\/li>\n

            <\/p>\n

          • water<\/li>\n


            \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

            \n

            Preparation<\/h3>\n

              \n <\/p>\n
            1. Slice the bananas (skin on) very thinly and place in a sous vide bag with the cilantro leaves.<\/li>\n

              <\/p>\n

            2. Add an equal weight in sugar and 25% of that weight in hot water.<\/li>\n

              <\/p>\n

            3. Leave to macerate in the fridge for 72 hours.<\/li>\n

              <\/p>\n

            4. Strain out the solids and pass through a reusable cheese cloth.<\/li>\n


              \n\t\t\t\t\t \n <\/ol>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n


              \n<\/section>\n

              The inspiration comes from one of my buddies I haven\u2019t 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 \u2014 the sweet side that I always knew and the spicy side that would come out when needed. Cheers to Marco.<\/p>\n


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              Pitza Your Mind<\/h2>\n


              \n <\/p>\n

              by Angelo M Lira<\/p>\n


              \n\t
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              \n

              Ingredients<\/h3>\n

                \n <\/p>\n
              • 2 oz. Flor de Ca\u00f1a 12 Years<\/li>\n

                <\/p>\n

              • 1 oz. Egg Whites<\/li>\n

                <\/p>\n

              • 1 oz. Super Juice<\/li>\n

                <\/p>\n

              • 2 drops Habanero Bitters<\/li>\n

                <\/p>\n

              • .75 oz. Raspberry Syrup<\/li>\n


                \n\t\t\t \n <\/ul>\n<\/div><\/div>\n<\/p><\/div>\n


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                \n
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                Preparation<\/h3>\n
                  <\/p>\n
                1. Combine Flor De Ca\u00f1a, super juice, raspberry syrup, habanero bitters, and egg whites.<\/li>\n

                  <\/p>\n

                2. Garnish with a dehydrated orange topped with raspberries (from the syrup) and habaneros (from the bitters).<\/li>\n

                  \n\t\t <\/ol>\n<\/div>\n

                  \n

                  Additional Notes<\/h3>\n

                  Glassware:<\/strong> Coupe<\/em><\/p>\n

                  Garnish:<\/strong> Dehydrated Orange topped with Raspberries, Habaneros<\/em><\/p>\n<\/p><\/div>\n<\/p><\/div>\n


                  \n<\/section>\n

                  Imagine standing at the base of Nicaragua\u2019s San Crist\u00f3bal volcano 135 years ago, in 1890, when Flor de Ca\u00f1a first distilled its spirit from the land\u2019s 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\u2014a fleeting, mystical dance of nature.<\/p>\n

                  That\u2019s where \u201cThe Lava Mist Daiquiri\u201d begins: a tribute to the Golden Age Daiquiri, born in Cuba\u2019s late 19th-century bars, now reborn with the heartbeat of Nicaragua\u2019s volcanic legacy.<\/p>\n

                  This isn\u2019t just a cocktail\u2014it\u2019s a story of resilience and renewal. Picture the workers at Flor de Ca\u00f1a\u2019s distillery all those years ago, crafting rum in the shadow of the volcano, their hands guided by tradition and the land\u2019s fierce spirit.<\/p>\n

                  Now fast-forward: that same rum, aged 12 years in bourbon barrels kissed by volcanic heat, meets ingredients that echo today\u2019s call to protect our planet. Coconut water, once discarded after the fruit was cracked open, is simmered into a silky syrup\u2014waste 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\u2019re born from peels kissed by fire, a nod to the lava\u2019s glow, crafted with scraps that tell a tale of ingenuity.<\/p>\n

                  This drink bridges eras. The simplicity of the 1890s Daiquiri\u2014rum, citrus, sweetness\u2014melds with a modern mission to honor the earth. It\u2019s the mist curling off San Crist\u00f3bal after a storm, the quiet power of a volcano that shapes both rum and land.<\/p>\n

                  For Flor de Ca\u00f1a\u2019s 135th Anniversary, \u201cThe Lava Mist Daiquiri\u201d isn\u2019t just a sip\u2014it\u2019s a celebration of where we\u2019ve been and where we\u2019re going. A toast to the past, poured for the future.<\/p>\n


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                  The Lava Mist<\/h2>\n


                  \n <\/p>\n

                  by Ashley Elias Pedroza<\/p>\n


                  \n\t
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                  \n

                  Ingredients<\/h3>\n

                    \n <\/p>\n
                  • 2 oz. Flor de Ca\u00f1a 12 Years<\/li>\n

                    <\/p>\n

                  • 1 oz. Coconut Water Syrup<\/li>\n

                    <\/p>\n

                  • \u00be oz. Fresh Passion Fruit Juice<\/li>\n

                    <\/p>\n

                  • 2 dashes Smoked Pineapple Bitters*<\/li>\n


                    \n\t\t\t \n <\/ul>\n<\/div><\/div>\n<\/p><\/div>\n


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                    \n
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                    Preparation<\/h3>\n
                      <\/p>\n
                    1. Make the syrup by simmering 1 cup coconut water with \u00bd cup sugar, then let it cool.<\/li>\n

                      <\/p>\n

                    2. Shake rum, syrup, passion fruit juice, and bitters with ice until chilled.<\/li>\n

                      <\/p>\n

                    3. Double strain into a chilled coupe.<\/li>\n

                      <\/p>\n

                    4. Garnish with a flower petal and a light sprinkle of coconut dust.<\/li>\n

                      \n\t\t <\/ol>\n<\/div>\n

                      \n

                      Additional Notes<\/h3>\n

                      Glassware:<\/strong> Coupe<\/em><\/p>\n

                      Garnish:<\/strong> One Edible Flower Petal (Hibiscus or Marigold) and a dusting of Toasted Coconut \u201cAsh\u201d<\/em><\/p>\n

                      Yield:<\/strong> 12\u201316 oz. Use 2 dashes per daiquiri.<\/em><\/p>\n

                      Notes:<\/strong> Reuse a jar and compost solids for sustainability.<\/em><\/p>\n<\/p><\/div>\n

                      \n

                      *Smoked Pineapple Bitters<\/h3>\n
                      \n
                      \n

                      Ingredients<\/h3>\n

                        \n <\/p>\n
                      • Peels from 1 Pineapple<\/li>\n

                        <\/p>\n

                      • 1 cup High-Proof Vodka (100+ proof)<\/li>\n

                        <\/p>\n

                      • 1 tsp Gentian Root<\/li>\n

                        <\/p>\n

                      • 1 tsp Coriander Seeds<\/li>\n

                        <\/p>\n

                      • 1 small Cinnamon Stick<\/li>\n

                        <\/p>\n

                      • 1 Tbsp Lapsang Souchong Tea (or wood chips)<\/li>\n

                        <\/p>\n

                      • 1 cup Water<\/li>\n


                        \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

                        \n

                        Preparation<\/h3>\n

                          \n <\/p>\n
                        1. Toast the tea in a skillet for 1\u20132 minutes. Add pineapple peels, cover, and smoke off heat for 5\u201310 minutes. Let cool.<\/li>\n

                          <\/p>\n

                        2. In a jar, combine smoked peels, gentian, coriander, cinnamon, tea, and vodka.<\/li>\n

                          <\/p>\n

                        3. Seal and steep for 10\u201314 days, shaking daily.<\/li>\n

                          <\/p>\n

                        4. Strain through cheesecloth, mix with water, and bottle in a dropper.<\/li>\n


                          \n\t\t\t\t\t \n <\/ol>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n


                          \n<\/section>\n

                          Tuanis<\/em> 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\u2014but to me, sustainability has always meant keeping my culture alive.<\/p>\n

                          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\u2014a sweet cornmeal and cacao-based traditional drink in Nicaragua\u2014that represents the childhood beverage my mom would make. I grew up drinking it consistently, and it\u2019s something I would love to pass along to my children.<\/p>\n

                          Being half Nicaraguan and half Costa Rican, Flor de Ca\u00f1a 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 Ca\u00f1a, I was able to create a cocktail that will sustain the test of time.<\/p>\n


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                          Tuanis<\/h2>\n


                          \n <\/p>\n

                          by Brian Fernandez<\/p>\n


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                          \n<\/header>\n

                          \n

                          Ingredients<\/h3>\n

                            \n <\/p>\n
                          • 1 \u00bd oz. Flor de Ca\u00f1a 12 Years<\/li>\n

                            <\/p>\n

                          • 3 dashes Cacao Bitters<\/li>\n

                            <\/p>\n

                          • \u00bc oz. Flor de Ca\u00f1a Spresso Coffee<\/li>\n

                            <\/p>\n

                          • \u00be oz. Pinolillo Concentrate<\/li>\n

                            <\/p>\n

                          • Crushed Ice<\/li>\n


                            \n\t\t\t \n <\/ul>\n<\/div><\/div>\n<\/p><\/div>\n


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                            Preparation<\/h3>\n
                              <\/p>\n
                            1. Combine all ingredients.<\/li>\n

                              <\/p>\n

                            2. Serve over crushed ice in an artisanal mug.<\/li>\n

                              <\/p>\n

                            3. Garnish with powdered milk and a Nicaraguan Rosquilla Viejita.<\/li>\n

                              \n\t\t <\/ol>\n<\/div>\n

                              \n

                              Additional Notes<\/h3>\n

                              Glassware:<\/strong> Artisanal Mug<\/em><\/p>\n

                              Garnish:<\/strong> Powdered milk and a Nicaraguan Rosquilla Viejita<\/em><\/p>\n<\/p><\/div>\n<\/p><\/div>\n


                              \n<\/section>\n

                              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 Ca\u00f1a rums.<\/p>\n

                              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\u2014 aquafaba and turbo OJ. This cocktail beautifully compliments a neat rum, something sweet, or something savory.<\/p>\n


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                              Pan y Banana<\/h2>\n


                              \n <\/p>\n

                              by David Leon Jr.<\/p>\n


                              \n\t
                              \n<\/header>\n

                              \n

                              Ingredients<\/h3>\n

                                \n <\/p>\n
                              • 1 oz. Flor de Ca\u00f1a 12 Years<\/li>\n

                                <\/p>\n

                              • 1 oz. Banana-Infused Flor de Ca\u00f1a Extra Seco<\/li>\n

                                <\/p>\n

                              • 1 oz. Banana Peel Chai*<\/li>\n

                                <\/p>\n

                              • 1 oz. Aquafaba<\/li>\n

                                <\/p>\n

                              • \u00be oz. Turbo OJ**<\/li>\n


                                \n\t\t\t \n <\/ul>\n<\/div><\/div>\n<\/p><\/div>\n


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                                Preparation<\/h3>\n
                                  <\/p>\n
                                1. Shake with two ice cubes and double strain into coupe glass. <\/li>\n

                                  <\/p>\n

                                2. Garnish with Nana Spice*** and banana chip.<\/li>\n

                                  \n\t\t <\/ol>\n<\/div>\n

                                  \n

                                  Additional Notes<\/h3>\n

                                  Glassware:<\/strong> Coupe<\/em><\/p>\n

                                  Garnish:<\/strong> Nana Spice*** and Banana Chip<\/em><\/p>\n<\/p><\/div>\n

                                  \n

                                  *Banana Peel Chai<\/h3>\n
                                  \n
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                                  Ingredients<\/h3>\n

                                    \n <\/p>\n
                                  • 2 Banana Peels<\/li>\n

                                    <\/p>\n

                                  • 5 grams Black Tea<\/li>\n

                                    <\/p>\n

                                  • 1 Cinnamon Stick<\/li>\n

                                    <\/p>\n

                                  • 1 gram Cloves<\/li>\n

                                    <\/p>\n

                                  • 2 grams Allspice<\/li>\n

                                    <\/p>\n

                                  • 2 cups Water<\/li>\n

                                    <\/p>\n

                                  • 1 Cup White Sugar<\/li>\n

                                    <\/p>\n

                                  • 25ml Molasses<\/li>\n


                                    \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

                                    \n

                                    Preparation<\/h3>\n

                                      \n <\/p>\n
                                    1. Blend together until fully dissolved.<\/li>\n


                                      \n\t\t\t\t\t \n <\/ol>\n<\/p><\/div>\n

                                      **Turbo OJ Recipe<\/h3>\n
                                      \n
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                                      Ingredients<\/h3>\n

                                        \n <\/p>\n
                                      • 100ml Orange Juice<\/li>\n

                                        <\/p>\n

                                      • 3.2 grams Citric Acid<\/li>\n

                                        <\/p>\n

                                      • 2 grams Malic Acid<\/li>\n

                                        <\/p>\n

                                      • 2 grams White Cane Sugar<\/li>\n


                                        \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

                                        \n

                                        Preparation<\/h3>\n

                                          \n <\/p>\n
                                        1. Blend together until fully dissolved.<\/li>\n


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                                          ***Nana Spice<\/h3>\n
                                          \n
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                                          Ingredients<\/h3>\n

                                            \n <\/p>\n
                                          • dehydrated spices of Banana Peel Chai<\/li>\n


                                            \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

                                            \n

                                            Preparation<\/h3>\n

                                              \n <\/p>\n
                                            1. Take the dehydrated spices from the Banana Peel Chai and grind int spice blender until smooth.<\/li>\n


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                                              \n<\/section>\n

                                              Inspired by the Caribbean roots of both Planter\u2019s Punch (1872)<\/em> and Flor de Ca\u00f1a, Isla de Pasi\u00f3n is a love letter to island ingredients and zero-waste practices. Overripe passion fruit pulp and banana peels (often trashed)<\/em> are transformed into a vibrant, rich flavor base that honors the past while building a sustainable future.<\/p>\n


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                                              Isla de Pasi\u00f3n<\/h2>\n


                                              \n <\/p>\n

                                              by Janaina Archey<\/p>\n


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                                              \n<\/header>\n

                                              \n

                                              Ingredients<\/h3>\n

                                                \n <\/p>\n
                                              • 1 \u00bd oz. Flor de Ca\u00f1a<\/li>\n

                                                <\/p>\n

                                              • \u00be oz. Fresh Lime Juice<\/li>\n

                                                <\/p>\n

                                              • 2 splashes Synergy Island Bliss Kombucha<\/li>\n

                                                <\/p>\n

                                              • 1.5 oz. Organic Banana-Oleo Saccharum*<\/li>\n

                                                <\/p>\n

                                              • 1 oz. Fresh Passion Fruit Puree<\/li>\n

                                                <\/p>\n

                                              • 1 dash Nutmeg<\/li>\n

                                                <\/p>\n

                                              • 1 pinch Salt<\/li>\n


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                                                Preparation<\/h3>\n
                                                  <\/p>\n
                                                1. Shake all ingredients\u2014except kombucha\u2014with ice.<\/li>\n

                                                  <\/p>\n

                                                2. Fine strain over a big cube in a rocks glass.<\/li>\n

                                                  <\/p>\n

                                                3. Splash with Synergy Island Bliss Kombucha.<\/li>\n

                                                  <\/p>\n

                                                4. Garnish with Passion Fruit Wheel.<\/li>\n

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                                                  Additional Notes<\/h3>\n

                                                  Glassware:<\/strong> Rocks Glass<\/em><\/p>\n

                                                  Garnish:<\/strong> Passion Fruit Wheel<\/em><\/p>\n<\/p><\/div>\n

                                                  \n

                                                  *Organic Banana-Oleo Saccharum Recipe<\/h3>\n
                                                  \n
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                                                  Ingredients<\/h3>\n

                                                    \n <\/p>\n
                                                  • 2 ripe bananas<\/li>\n

                                                    <\/p>\n

                                                  • 1\/2 cup of sugar<\/li>\n


                                                    \n\t\t\t\t\t \n <\/ul>\n<\/p><\/div>\n

                                                    \n

                                                    Preparation<\/h3>\n

                                                      \n <\/p>\n
                                                    1. Peel 2 ripe bananas<\/li>\n

                                                      <\/p>\n

                                                    2. Muddle with \u00bd cup sugar and let sit 12+ hours, covered.<\/li>\n

                                                      <\/p>\n

                                                    3. Strain off liquid (Oleo).<\/li>\n


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                                                      \n<\/section>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                                                      Shake up sustainability: Enter Chilled\u2019s Sustainable Cocktail Challenge now! Sponsored by Flor de Ca\u00f1a. Sustainable Cocktail Challenge Alert! \ud83d\udea8 Hey cocktail creators! Just a friendly nudge to remind you that the\u00a0deadline for the Sustainable Cocktail Challenge\u00a0with Chilled Magazine and\u00a0Flor\u00a0de\u00a0Ca\u00f1a\u00a0is fast approaching! \u23f0 Don\u2019t wait until the last minute\u2014make sure your cocktail creations are submitted by […]<\/p>\n","protected":false},"author":1,"featured_media":229730,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[20199,4027,14117,67876,8990,13286,22914,67877,13339,14120,11239],"dealstore":[],"offerexpiration":[],"class_list":["post-229729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-cana","tag-challenge","tag-chilled","tag-chilleds","tag-cocktail","tag-cocktails","tag-contests","tag-flor","tag-recipes","tag-rum","tag-sustainable"],"yoast_head":"\nChilled\u2019s Sustainable Cocktail Challenge with Flor de Ca\u00f1a Rum - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=229729\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chilled\u2019s Sustainable Cocktail Challenge with Flor de Ca\u00f1a Rum - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Shake up sustainability: Enter Chilled\u2019s Sustainable Cocktail Challenge now! Sponsored by Flor de Ca\u00f1a. Sustainable Cocktail Challenge Alert! \ud83d\udea8 Hey cocktail creators! 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