Here is an article about the top 10 finalists for the Tales of the Cocktail Foundation's annual Coquito Contest:
Each year, bartenders from around the world compete in the Tales of the Cocktail Foundation's annual Coquito Contest. The contest celebrates the holiday drink that originated in Puerto Rico and has since become a staple of many Latin-inspired bars.
This year's top 10 finalists include:
1. **Marina's Bistro and Rum Bar**: Eric Roldán's pistachio coquito is among the top ten finalists. Roldán's recipe includes house-made pistachio cream, along with the basics such as cream of coconut, evaporated milk, condensed milk, cinnamon, anise, allspice, nutmeg, and cloves.
2. **Laberinto**: Sebastian Martínez's coquito blends peanuts and marzipan candy (or mazapan) with a traditional base.
3. **The Press Room**: Josue Mancero's Ecuadorian-inspired coquito showcases the naranjilla fruit, which tastes like a passion fruit. The recipe includes naranjilla juice, cream of coconut, coconut water, and a canelazo-inspired tea.
4. **Marina’s Bistro and Rum Bar** (last year’s winner): Eric Roldán is back in the running with his pistachio coquito, which has been modified to include more naranjilla flavor.
5. **Laberinto**: Martínez's recipe also includes a house-made orgeat (almond syrup).
6. **The Press Room** (last year’s runner-up): Mancero's Ecuadorian-inspired coquito was close to making the top spot, but Roldán's pistachio coquito edged it out.
7. **Marina’s Bistro and Rum Bar**: Roldán's recipe is a unique blend of pistachio cream and naranjilla juice with traditional coquito ingredients.
8. **The Press Room** (runner-up last year): Mancero's canelazo-inspired tea adds an interesting twist to his coquito recipe.
Bartenders from around the world have been selected as finalists for their creative takes on this holiday drink, which has become a staple of many Latin-inspired bars.
**Honorable Mentions**
* **Marina’s Bistro and Rum Bar**: Roldán's recipe includes a house-made pistachio cream and naranjilla juice with traditional coquito ingredients.
* **Laberinto**: Martínez's peanuts and marzipan candy add an interesting texture to his coquito recipe.
The Tales of the Cocktail Foundation will announce the winner of this year's Coquito Contest at their annual conference, which will take place in New Orleans, Louisiana.
Each year, bartenders from around the world compete in the Tales of the Cocktail Foundation's annual Coquito Contest. The contest celebrates the holiday drink that originated in Puerto Rico and has since become a staple of many Latin-inspired bars.
This year's top 10 finalists include:
1. **Marina's Bistro and Rum Bar**: Eric Roldán's pistachio coquito is among the top ten finalists. Roldán's recipe includes house-made pistachio cream, along with the basics such as cream of coconut, evaporated milk, condensed milk, cinnamon, anise, allspice, nutmeg, and cloves.
2. **Laberinto**: Sebastian Martínez's coquito blends peanuts and marzipan candy (or mazapan) with a traditional base.
3. **The Press Room**: Josue Mancero's Ecuadorian-inspired coquito showcases the naranjilla fruit, which tastes like a passion fruit. The recipe includes naranjilla juice, cream of coconut, coconut water, and a canelazo-inspired tea.
4. **Marina’s Bistro and Rum Bar** (last year’s winner): Eric Roldán is back in the running with his pistachio coquito, which has been modified to include more naranjilla flavor.
5. **Laberinto**: Martínez's recipe also includes a house-made orgeat (almond syrup).
6. **The Press Room** (last year’s runner-up): Mancero's Ecuadorian-inspired coquito was close to making the top spot, but Roldán's pistachio coquito edged it out.
7. **Marina’s Bistro and Rum Bar**: Roldán's recipe is a unique blend of pistachio cream and naranjilla juice with traditional coquito ingredients.
8. **The Press Room** (runner-up last year): Mancero's canelazo-inspired tea adds an interesting twist to his coquito recipe.
Bartenders from around the world have been selected as finalists for their creative takes on this holiday drink, which has become a staple of many Latin-inspired bars.
**Honorable Mentions**
* **Marina’s Bistro and Rum Bar**: Roldán's recipe includes a house-made pistachio cream and naranjilla juice with traditional coquito ingredients.
* **Laberinto**: Martínez's peanuts and marzipan candy add an interesting texture to his coquito recipe.
The Tales of the Cocktail Foundation will announce the winner of this year's Coquito Contest at their annual conference, which will take place in New Orleans, Louisiana.
. Like, Laberinto's use of peanuts and marzipan candy is kinda cool, but it's not exactly original. And The Press Room's canelazo-inspired tea is an interesting twist, but it doesn't necessarily make the drink better. I mean, naranjilla juice is a great idea, but they could've gone with something more unique like guanabana or mangosteen 
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. Maybe they can take some inspiration from these finalists and come up with something entirely new?
they're all doing such amazing things with coquito 
marina's bistro and rum bar is killing it with that pistachio cream 
laberinto's peanuts and marzipan candy are genius 
can't wait to try all these recipes at the tales of the cocktail conference in new orleans 
! I love that Marina's Bistro and Rum Bar is back for another shot, Eric Roldán's pistachio cream coquito is looking AMAZING 
. And Laberinto's peanuts and marzipan candy addition? Genius 
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. Naranjilla fruit sounds so unique, I'd love to give it a go 
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. I'm intrigued to see how they're gonna make it work in a coquito recipe. And The Press Room's naranjilla fruit twist is genius 
. Like, how do you top yourself? Do you just tweak the recipe or try something entirely new? Either way, I'm hyped to see what these bartenders come up with at the conference 
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i cant even right now 
anyway i guess its cool that marinas bistro and rum bar made it again, eric roldán is a genius or something 
I mean, can you believe it's already time for the Coquito Contest again? 
. can't wait to see who wins this year! fingers crossed for marina's bistro and rum bar's pistachio coquito 