Bartenders created cocktails using Espolòn Tequila at a cocktail competition at Mezon Tapas Bar and Restaurant in Danbury on May 3, 2015, as part of the restaurant’s Cinco de Mayo block party festivities. Members of the United States Bartenders Guild Connecticut Chapter (USBG CT) competed in multiple rounds to produce the winner, Mezon’s own Jonathan Rodriquez. Russell Davis, star of Spike TV’s “Bar Rescue” visited Mezon for the cocktail competition and served as a guest judge. That same weekend, Davis was the emcee at The New England Tequila & Rum Festival at Twin River Casino in Lincoln, RI.
-
- Espolòn Tequila on display. The tequila uses blue agave, El Espolòn, and is produced by the San Nicolas Distillery in the Los Altos region of Jalisco, Mexico. Espolòn offers a Reposado, Blanco, Añejo and a specialized Reposado finished in bourbon barrels.
-
- Jamie Johel, USBG CT Chapter member, using egg whites as the first ingredient in his cocktail.
-
- Winner Jonathan Rodriguez, USBG CT Chapter member and bartender at Mezon creating his cocktail.
-
- Justin Noel, Brand Ambassador, Espolòn, addressing the three judges: Jon Kraus, Anthony DeSerio and Dimitrios Zahariadis.
-
- Second place Christtian Quezada, USBG CT Chapter member, pouring his cocktail.
-
- Hillary Tanaka, USBG CT Chapter member and bartender at Feng’s Restaurant in Hartford, creates her cocktail while Russell Davis, star of Spike TV’s “Bar Rescue” addresses the crowd.
-
- Craig Ventrice, USBG CT Chapter member, preparing his cocktail, which earned the competition’s honorable mention.
-
- Gary Dritschler, Market Manager, Campari America; Richard Reyas, Manager and Owner, Mezon Tapas Bar and Restaurant; Juan Reyas, Executive Chef and Owner, Mezon Tapas Bar and Restaurant; Justin Noel, Brand Ambassador, Espolon; Dimitrios Zahariadis, USBG CT Chapter President; Russell Davis, Spike TV’s “Bar Rescue”; Anthony DeSerio, Connecticut-based bartender; Jon Kraus, USBG New York Chapter member.
