Winning cocktail: México Mágico 45ml Patrón Anejo 15ml Ancho chili liquor 30ml corn reduction 15ml lightly roasted pineapple juice 6 drops Cacao bitters 7.5ml Persian lime juice 15ml Aquafaba
Method: Cool the glass. Pour all the ingredients into the cocktail shaker, except for 3 drops of cacao bitters, which will be used at the end to garnish. Without adding ice to the cocktail shaker, do a dry shake. Add ice and do a hard shake. Serve and use the double straining technique. Garnish with a half dehydrated pineapple ring and 3 dashes of cacao bitters. Tip: serve with a small piece of sweet corn bread to pair.